Making the Transition to Vegetarianism:
With the arrival of spring comes the renewed desire to shed weight, and incorporate healthier eating habits into our daily routines. After all, swimsuit season is fast approaching. The standard approach to dropping pounds is to embark on a new diet, but diets often only provide temporary results, and can be challenging to continue for long periods of time. As we all know, the most effective way to lose weight and, more importantly, keep it off is by making a lifestyle change. Mr. Paperback has a plethora of both health and cooking books which provide many different techniques for making simple and healthy changes. However, one of the easiest ways to make a dietary change for the better is to begin eating vegetarian or vegan, or at least reducing your meat consumption.
A vegetarian diet has many benefits, including dropping weight without counting calories or giving up treats. A study by Dean Ornish, MD, president and director of the Preventive Medicine Research Institute in Sausalito, California, conducted over a span of 6 years, found that people who maintained a vegetarian diet lost an average of 24 pounds in the first year and kept off that weight 5 years later. Eating vegetarian also reduces the risk of cancer, cardiovascular disease, and Type 2 diabetes, and vegetarians have been shown to live longer and have more energy than non-vegetarians.
Along with the numerous health benefits of going vegetarian, there are many moral and ethical reasons to make the transition as well. Of course, many people choose to go vegetarian because they disagree with the inhumane practices of modern factory farming, yet there are also many environmental benefits to reducing meat consumption. For example, compounds, such as nitrous oxide and methane, produced by cows account for about 18 percent of the global-warming effects of GHGs. Animal-based agriculture is also the leading cause of air pollution, water pollution and deforestation. Essentially, a hamburger is worse for the environment than a Hummer.
Whatever your reason for becoming a vegetarian, Mr. Paperback has the resources to help you make the transition. Our cooking section includes several vegetarian cookbooks, as well as some located on the bargain book table. We also carry both Vegetarian Times and VegNews magazines, and we can order most books if they are not available in the store. For more information on vegetarianism you can also visit adaptt.org.
Listed below is one of my favorite dinner recipes: vegan tofu jambalaya. Easy, healthy and delicious!
Tofu Jambalaya
1 lb extra-firm tofu, frozen and defrosted
1 lg. onion, chopped
1 bell pepper, chopped (green and/or red)
2 ribs celery, chopped
3 cloves garlic, chopped
1 cup white rice
1 lg. can diced tomatoes (28 ounces)
1/2 cup tomato juice or water
2 1/2 tsp chili powder (may use part chipotle chili powder)
1 tsp salt
1 tsp thyme
1/2 tsp Liquid Smoke seasoning (optional)
red (cayenne) and black pepper to taste
Prepare the tofu by gently squeezing out the excess water and cutting it into 1/2-inch cubes. Set aside.
Oil or spray a large, non-stick pot with a light coating of olive oil. Over medium-high heat, sauté onion, bell pepper, and celery until soft. Add rice and garlic and cook, stirring, until it browns slightly. Add tomatoes, water, chili powder and other seasonings, and stir. (It’s the cayenne pepper that makes this spicy, so be sure to add plenty!) Gently stir in tofu, cover tightly and put on low heat. Cook for 30 minutes or until rice is done and liquid is absorbed.
This makes about 4-6 servings.
(Recipe from fatfreevegan.com)