By Jolinda Hackett. Vegetarian Food Expert
Contact / Media Queries: email@example.com
Because of the recognition of vegetarian.about.com, I get an remarkable quantity of email. Please be aware that I'll only consider media queries associated with vegetarian or vegan food/cookbooks/products or lifestyles. I actually do try to react to all readers feedback and questions.
Jolinda continues to be vegetarian for more than two decades making the transition to some vegan diet 14 years back. Jolinda has traveled, shopped, and resided like a vegetarian all over The United States, someplace sunny and warm and many of Asia, and understands how to order tofu in six different languages, including Bahasa, Malay, Thai and Mandarin.
She's the writer of six books, such as the Everything Vegan Cook book. The Vegan Pregnancy Cook book. The Large Book of Vegan Recipes. Cookouts, Veggie Style. the definitive help guide to backyard grilling for vegetarians and vegans, and also the Daily Vegan Planner for brand new vegans requiring a little bit of dietary advice and inspiration.
You are able to email Jolinda at firstname.lastname@example.org or send her a tweet @vegjolinda
This fast and simple vegetarian Mexican taco pizza uses kidney beans and salsa rather of pizza sauce for any high-fiber vegetarian taco pizza that children will certainly love! For any vegan version, you could utilize a soy vegan cheese. Mexican taco pizza recipe thanks to Plant's® Beans .
- 1 16 ounce can kidney beans, rinsed and drained
- 3/4 cup salsa
- 1 - 12 " thin crust pizza crust
- 1 1/2 cups reduced-fat shredded Cheddar cheese
- 1 yellow or eco-friendly bell pepper, sliced into thin rings
- 1 red onion, sliced into thin rings
- 2 tablespoons of chopped cilantro or eco-friendly onions
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