Veganism is fast becoming an embraced lifestyle. It;s evident in today's New York Times Food section.Regular contributor and chef Tejal Rao has created a new newsletter for those eschewing meat. There are some recipes in today's Food section.
Ms Rao has three interesting ones. There's a Persian buttermilk cucumber milk ardoogh khiab which is more vegetarian thanks to the addition of buttermilk and yogurt, You could try her tofu larb or salad for these hot days.It's chock full of herbs and basmati rice . For something more familiar try the salad pizza that also is topped with white beans. The dough is store bought and would be great during the fall too.
Signup for this new newsletter if you want some tasty veggie filled recipes. They're a great way to go meatless .They're also the path to eating better,
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