This month’s issue of Gourmet magazine is vegetarian-themed, right down to editor and “Occasional Vegetarian” Ruth Reichl’s surprisingly eco- and ethically-minded front-of-the-book letter. Gourmet is a big foodie powerhouse at the newsstand and this is an equally big change for them. Most of the month’s featured recipes are vegan; just leave the parmesan out of the rest. And starting next month, each issue will include a special vegetarian section. Sure, it’s not quite Vegan Gourmet; but better occasional veg than always happy-meat eater, I’d say.
Let Gourmet know what you think here; it’s always nice to send a bit of (conditional, encouraging) feedback.