Vegetarian Journal 2010 Issue 2
Vegan Cowboy Cuisine
Rustle up some tempeh ribs, baked beans, cornbread, biscuits, quesadillas, and other favorites with Debra Daniels-Zeller's recipes.
From the Farmers' Point of View
Debra Wasserman interviews growers from around the country.
Factors Involved in Calculating Grain:Meat Conversion Ratios
VRG Research Director Jeanne Yacoubou, MS, considers the different amounts of grains and legumes needed to raise animals for meat.
Delightful Eggplant Dishes From the Middle East and North Africa
Habeeb Salloum makes aubergine salads, dips, casseroles, and more.
Cold Salads for Warm Months
Create easy salads and dressings with Chef Nancy Berkoff, RD, EdD.
What is gout, and what can I do to lessen its symptoms?
Vegan Cooking Tips
Vegan Ground Round, by Chef Nancy Berkoff, RD, EdD, CCE
Promoting Vegetarianism in the Heartland, by Valerie Soszynski
New "Save Our Water" Brochure and
Top Restaurant Chains for Vegetarians and Vegans