Making the transition

People always say to me, "I can't give up meat. What would I eat?"
Well to them I say, going vegetarian is easier than ever. Grocery stores across the country are now stocked with a variety of choices that are nutritious as well as delicious.

Start out by eliminating meat from your diet one day per week by:

- making vegetarian versions of your favorite meals
- trying some of the convienience foods like Amy's black bean enchiladas or one of the many varities of Boca or Garden burgers
- explore diverse meat-free ethnic foods
- search online for vegetarian recipes

Here is a hearty recipe perfect for the cold winter nights.

Tortellini and Escarole Soup
Vegetarian Times Issue: March 1, 2000 p.45

Ingredient List
6 Servings
2 tsp. olive oil
1 small onion, finely chopped
6 shiitake mushrooms, stemmed and sliced
7 cups vegetable broth
5 cups chopped escarole
9-oz. pkg. mushroom tortellini or tortelloni, cooked
Grated Parmesan cheese (optional)
Directions
In large pot, heat oil over medium heat. Add onion and mushrooms and cook, stirring often, until softened, about 3 minutes.
Add broth and bring to a simmer. Add escarole and cook 2 minutes. Add cooked tortellini and heat through. Serve hot, sprinkled with Parmesan if desired.

Nutritional Information

Per serving: Calories: 206, Protein: 8g, Total fat: 5g, Saturated fat: 1g, Carbs: 13g, Cholesterol: 55mg, Sodium: 315mg, Fiber: 2g, Sugars: g