Vegetarian Journal 2007 Issue 1

FEATURES

Comforting Casseroles
Peggy Rynk makes these hearty, complete meals with minimal effort.
Eating Colorful Fruits and Vegetables May Protect Against a Leading Cause of Blindness
Ben A. Shaberman considers how a balanced diet may counter age-related macular degeneration.
Thickeners
Debra Daniels-Zeller shares strategies, tips, and tricks for choosing the best cooking agents for soups, sauces, desserts, and more.
Questions and Answers About Omega-3 Fatty Acids for Vegans
Reed Mangels, PhD, RD, explains what omega-3s are, why they are important, and how to include them in your vegan diet.
10 Ways to Improve Your Vegetarian Lifestyle
These simple tips from Mark Rifkin, RD, take you to the next level.

DEPARTMENTS

Nutrition Hotline
What does ‘whole grain’ really mean? And can protein values really be this different?
Note from the Coordinators
Letters to the Editors
Scientific Update
Notes from the VRG Scientific Department 19
Vegan Cooking Tips
Working with Food Banks, by Chef Nancy Berkoff, RD, EdD, CCE
Veggie Bits
Book Reviews
Catalog
Vegetarian Action
Chas Chiodo and Three Decades of Vegetarian Activism, by Katherine Raffelt.
Back Cover
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