Delicious new recipes to mark National Vegetarian Week

London: Everyone’s talking about climate change so The Vegetarian Society is urging vegetarians to go even greener by eating seasonal UK-grown produce for the fifteenth National Vegetarian Week which runs from 21st May – 27th May 2007.

A new recipe booklet focusing on seasonal, UK produce, will be launched during National Vegetarian Week. Packed with scrumptious seasonal delights that cut down on ‘food miles’, the twelve monthly recipes prove that you can look after your taste buds as well as the planet!

May’s offering – Warm New Potato and Asparagus Salad – features English Asparagus (uniquely both grown and eaten exclusively in the UK), walnuts and goat’s cheese.

Free copies of the booklet, along with a wide range of other information and resources, are available by T: + 44 (0)161 925 2000, or visit to find out more.

Another new booklet published by The Vegetarian Society in May explains why vegetarians’ meat and fish-free lifestyle reduces their impact on the environment through reduced greenhouse gases, water pollution and land use.

National Vegetarian Week is co-ordinated by The Vegetarian Society but includes events and activities organised independently by local vegetarian groups, eateries, schools and businesses across the nation.

The Vegetarian Society defines a vegetarian as a person who eats no meat, poultry, game, fish, shellfish or crustacea. Vegetarians also avoid the by-products of slaughter such as gelatine or animal rennet in cheese. The Society only approves products containing eggs when they are free-range.