Food & Wine Magazine is the latest in the growing pile of mainstream food media to announce that vegetarianism, if even part-time, is a trend worth following.

The magazine’s blog, Mouthing Off, recently discussed Forks Over Knives, a documentary debuting next year featuring the lives of several people who switch to a plant-based diet to transform their health. And in last month’s Trendspotting, the theme was Macho Vegetables.

Three chefs shared their sexiest vegetarian ingredients, restaurants that are doing Meatless Monday were featured and one carnivorous author shares why she feels we all should be eating less meat.

Christopher Kostow, chef at Meadowood restaurant in Napa, said he’s become addicted to seaweed. “My cooks now forbid me from cooking with nori because I was using it all over the place.”

George Mavrothalassitis of Chef Mavro in Honolulu has taken a liking to Poi—pounded taro—which is a paste-like food that was a main staple in old Hawaii. “The process of making it is also very sexy,” he added.

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