The new year is the perfect time to make a resolution to go vegetarian. Helping animals, protecting the planet, and improving personal health are all good reasons to try more plant-based meals in 2013, but if you could use a little extra motivation, New York Times health columnist Martha Rose Shulman has shared five delicious vegan recipes to help kick-start your compassionate new year and save you some money in the process.
Working with items already in her pantry, Shulman creates an enticing menu, loaded with whole, plant-based ingredients, including a recipe for a warm lentil salad with balsamic roast squash.
More and more people are replacing meat with tasty vegetarian dishes as an inexpensive and effective way to reduce suffering on factory farms and in slaughterhouses. In fact, according to a recent report from the United States Department of Agriculture, Americans are expected to eat approximately half a billion fewer chickens and about 400,000 fewer cows in 2013 than they did in 2006. At the same time, Americans are expected to eat about 12 million fewer pigs next year, compared to peak consumption in 2007, and about 22 million fewer turkeys since a peak in 2008.
Please visit ChooseVeg.com for delicious, cruelty-free recipes and tips on transitioning to a healthy and humane vegan lifestyle.