January 17th, 2012 | by Tanya Sitton
There is an indisputable trend sweeping America's refrigerators and grocery carts, making animal agribusiness folks uneasy and ecovores optimistic: people are eating less meat. Whether vegan, vegetarian, flexitarian, or simply veg-curious, more people than ever before are interested in plant-based cooking. Habit is comforting, and change can be intimidating. But armed with some new knowledge and with a world of resources, the transition to a vegan kitchen doesn't have to be anything but exciting and tasty!