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Vegetarian Times Print Magazine
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Vegetarian Times is the magazine of great food, good health, and smart living. Each issue is packed with mouth-watering recipes that taste great-and are good for you too. You'll find new tastes, old favorites, and tips on how to cook with fewer calories and less fat.
Vegetarian Times magazine is a popular publication that supports a healthy lifestyle through eating green and living smart. Although it might be geared more towards vegetarians, the magazine provides something for everyone-from die-hard vegans to those who love trying different kinds of foods. Vegetarian Times magazine offers delectable recipes, information about ecofriendly products, and editorials from famous wellness experts that help its readers improve their lifestyles.
Featuring gorgeous and inspiring food photography, Vegetarian Times magazine is bound to entice you to make delicious meals yourself. You can easily prepare mouthwatering meals quickly by following the detailed instructions provided with each recipe. You will also learn ways to add your cherished flavors into meals.
Vegetarian Times magazine features columns from leading doctors and nutritionists who provide answers to the questions about following a healthy vegetarian lifestyle. The magazine focuses on political issues and news associated with the vegan way of life as well. It also provides books and products reviews, contains enlightening interviews, and covers international events that vegetarians would find interesting. It delves on the issue of animal cruelty and talks about the harmful side effects of consuming diets with animal products.
In each issue, you will find helpful information about identifying healing foods, nourishing fruits, and the most nutritious vegetables. Whether you're a strict vegan or would like to infuse more nutrition into your daily diet, Vegetarian Times magazine includes appetizing recipes made with revitalizing ingredients and lifestyle tips to get you ready for healthy living. A subscription to Vegetarian Times magazine provides everything you need to know for eating a healthy diet and living well.
Subscription Length: 1 year auto-renewal
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Top customer reviews
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I appreciate its generally-easy recipes and its focus on different eating styles. One column is about raw-vegan type cooking, and it's usually got some fascinating ideas that I can incorporate into my cooking. Another is about eating gluten-free. Most recipes can be adapted easily enough. Every issue there is some kind of in-depth article about a particular ingredient or type of food, like "ancient grains" or "persimmons." Usually recipes are seasonally based and all include nutritional info and classifications as to whether they're quick to make or low-carb/gluten-free or whatever. Each issue also features a quick recipe index at the back, which I find very helpful. Most of the recipes tend toward the generally-quick and very few feature processed foods. Because they deal with a mainstream veg audience, they're not scared of refined sugar or white flour, though many recipes will call for agave nectar or whole-wheat/rice/other flours. They also do use a lot of fake meats, though I've just substituted mushrooms for these as my husband doesn't like fake or real meat, as well as more unusual things like nutritional yeast and tamari. Generally ingredients are easy enough to find in a reasonably well-stocked grocery store and do not often require any special equipment to make beyond a decent blender or food processor. Cooking skill required is intermediate; if you can handle a knife and measure fairly accurately, you'll be okay.
I do wish it had more cooking stuff and ingredient information. About a quarter to 1/3 of the magazine is devoted to "lifestyle" stuff like beauty products and political showboating. If I wanted to read about that, I'd get a yoga magazine or something. Nor do I much care for their occasional wide-eyed insistence that all vegetarians are obviously "ethics" vegetarians, when many are there for health reasons more than because of any concern about animal welfare. But the cooking stuff is informative and fun to cook and try. I even like the ads, since they keep me abreast of new products that my husband and I might like to try (most include those squiggly black and white square thingies that smartphones can scan for more info). Of late, with the holidays approaching, they've been focusing more on family-accessible food and stuff that even omnivores (and those who are very dubious of meat-free meals in general) would find good to eat.
I don't think that a really dedicated vegan or raw-foodist would really get into this magazine because it doesn't have that many pure vegan or raw recipes and it does use sugar and white flour sometimes in what it does feature. But a more lax vegan/vegetarian would like this, as would someone who is omni but looking to pare down meat consumption for whatever reason, and usually it's respectful of different eating styles and food philosophies and doesn't make omnis like me feel defensive. Overall I think it's an excellent magazine.
1) Most recipes utilize multiple hard to find ingredients.
2) Too many of the recipes are complex and take a long time.
3) The magazine recipes rely heavily on soy products (soy milk, tofu, TVP, faux meat).
4) Recipe ingredients site specific name brands.
1)The occasional 1 or 2 coupons it has.
I bought this magazine because Amazon was running a seemingly great deal on it ($7/12 issues). I am a vegetarian that enjoys both cooking and baking. I buy organic produce almost exclusively and supplement my diet with lot of healthy foods (legumes, beans, nuts, seeds, eggs, nutmilks, and a wide variety of whole grains). I was really hoping for a wide variety of recipes that would be practical. I was dissapointed to find that so many recipes had expensive and/or hard to find ingredients. Often the recipe requires multiple ethnic ingredients that were so unique there wouldn't be much use for the unused portion outside that specific recipe.
I try to avoid using soy products for health reasons and the whole Monsanto problem (watch "King Corn" on instant Netflix for an enlighting backstory on the corn/soy industry). I would venture to say most of these recipes have soy products in them, and many of them wouldn't be much of a recipe at all if you were to remove of or substitute the soy products.
I think the people that will benefit from this magazine the most are well-to-do foodies who love to cook. It also would be someone who likes to entertain like-minded folk, because the time consuming fancy entrees and appetizers would be a waste to feed to less discerning palates (i.e. stereotypical meat & potato types).
I'll stick to looking online for new recipes.
No, but seriously, I've been a life long vegetarian... I've had a subscription of this magazine for two years and have made several recipes from it. Here are the reasons why I am cancelling it:
1) Too many ads - there are more ads than recipes it seems. I once tossed a couple issues to my husband to find something he would like to eat, and he asked me if the magazine had any recipes, or was it all just ads...
2) The recipes are often a) too complicated b) have ingredients that I cannot find available locally or with ease. I don't have access to a good farmer's market and the specialty food stores all require driving a bit (no car here). Plus, I don't like spending money on an ingredient that I have absolutely no clue what else to do with. I wish the recipes were simpler and were made with ingredients I could easily find. It would be nice if at least they offered commonly available substitutions, but I know that the store I shop at most often down the street does not have things like nama shoyu, kelp noodles, probiotic powder, or squash blossoms.