Magazine article Vegetarian Times

Letters

Magazine article Vegetarian Times

Letters

Article excerpt

A TASTE OF TUNISIA

When we received the June issue we were instantly drawn to the Roasted Vegetables with Green Olive Vinaigrette and Pistachio Couscous [Easy Entertaining: "A Taste of Tunisia," p. 43] . We didn't use the vegetables in the recipe (instead we used mushrooms, bok choy, red onion, and zucchini), but we followed the rest exactly. Don't wait to make this recipe. It's amazing. The green olive vinaigrette-so good!

TAN | VIAVEGETARIANTIMES.COM

VEGGING OUT

I loved the "Happy Vegiversary" article in the June issue [p. 13] . I live in the Hartford area and was so excited to see a shout-out to Fire-N-Spice. I also take occasional road trips and would love to see what others contribute as their favorite veg restaurants. I can't wait to see what suggestions come up!

KELLY BONCZEK I SIMSBURY. CONN.

WASTE NOT

I am sorry to say that I was disappointed in some of the advice given in the "The 7-Ingredient Cleanse" article in the June issue [p. 48]. The "2-3 Days Before..." section suggests that you "toss" anything that might distract you from the cleanse. I feel very strongly that food waste is a serious issue in this country (and elsewhere), and when considering how to make changes in our lives surrounding food, we should never compartmentalize issues. Making a change for the better in our diet and health shouldn't distract us from maintaining responsible behavior regarding food and sustainability.

JOHANNA KLOTZ | VIA E-MAIL

SUMMER IN A BOWL

The Rice Noodle Salad with Smoked Tofu and Herbs [30 Minutes: "Vietnamese Made Easy," March, p. 32] was incredible! It tasted like summer in a bowl, thanks to the cilantro, lime, and fresh mint. It took me more than 30 minutes due to julienning the veggies (and adding snow peas and red pepper), but it was well worth it. The refreshing flavors had me saying "wow" out loud. I will definitely make this for my family again- maybe tomorrow! …

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