Fraud Blocker Skip to main content

Vegetarian Collection (page 2)

"Exploring the Roots of Vegetarianism: From Benjamin Lay to Tasty Beet Juicy" In this captivating journey through time and cultures

Background image
Vegetarian Collection: A woman prepares tomato sauce in her kitchen at the colonial city of Granada, Nicaragua
Background image
Vegetarian Collection: Apples are seen at a shop in Budapest
Background image
Vegetarian Collection: Illustration photo of a tangerine
Background image
Vegetarian Collection: Illustration photo of okra
Background image
Vegetarian Collection: Vegetables are seen at a shop in Budapest
Background image
Vegetarian Collection: A waiter presents two types of salad served by Habibi restaurant in Peshawar
Background image
Vegetarian Collection: Black beans are seen at the kitchen of Go Green restaurant in La Paz
Background image
Vegetarian Collection: Vegetables are seen at the kitchen of Go Green restaurant in La Paz
Background image
Vegetarian Collection: Quinoa grains are seen at the kitchen of Go Green restaurant in La Paz
Background image
Vegetarian Collection: Illustration photo of a tomato
Background image
Vegetarian Collection: Illustration photo of a lemon
Background image
Vegetarian Collection: Illustration photo of grapes
Background image
Vegetarian Collection: Illustration photo of broccoli
Background image
Vegetarian Collection: Pineapple and tangerines are seen at a shop in Budapest
Background image
Vegetarian Collection: Illustration photo of a banana
Background image
Vegetarian Collection: Illustration photo of strawberries
Background image
Vegetarian Collection: Illustration photo of apples
Background image
Vegetarian Collection: A waiter presents Peshawari rice, a vegetarian dish made with beans and rice
Background image
Vegetarian Collection: Employee holds a salad prepared in vegetarian restaurant Green Cuisine in Minsk
Background image
Vegetarian Collection: Employee prepares a salad in vegetarian restaurant Green Cuisine in Minsk
Background image
Vegetarian Collection: Employee prepares a soup in vegetarian restaurant Green Cuisine in Minsk
Background image
Vegetarian Collection: A sample of clean, processed soybeans at Peterson Farms Seed facility in Fargo
Background image
Vegetarian Collection: Vegetables are seen in vegetarian restaurant Green Cuisine in Minsk
Background image
Vegetarian Collection: Greek Cuisine. Traditional Meze (Starter) Cretan Dakos with a glass of Ouzo
Background image
Vegetarian Collection: Brazil, vegetarian risotto
Background image
Vegetarian Collection: Spaghetti
Background image
Vegetarian Collection: Pineapple
Background image
Vegetarian Collection: Cartoon, A Noble Example
Background image
Vegetarian Collection: still life with salad
Background image
Vegetarian Collection: Orson Squire Fowler, between 1855 and 1865. Creator: Unknown
Background image
Vegetarian Collection: Still life Curly Cabbage
Background image
Vegetarian Collection: DDE-90038467
Background image
Vegetarian Collection: DDE-90038466
Background image
Vegetarian Collection: DDE-90021655
Background image
Vegetarian Collection: DDE-90021653
Background image
Vegetarian Collection: DDE-90021654
Background image
Vegetarian Collection: DDE-90021652
Background image
Vegetarian Collection: DDE-90021651
Background image
Vegetarian Collection: DDE-90019292
Background image
Vegetarian Collection: Mountain Beaver, there long whiskers guide them through dark tunnels
Background image
Vegetarian Collection: Brighouse, West Yorkshire - Mazdaznan - Harvest Festival
Background image
Vegetarian Collection: Vegetable variety, 1943
Background image
Vegetarian Collection: Vegetarian meal (photo)
Background image
Vegetarian Collection: Why I Became A Vegetarian, Lady Augustus Paget
Background image
Vegetarian Collection: Roger Crab, English soldier, writer and vegetarian
Background image
Vegetarian Collection: Soya beans - a hint for hungry Europe 1921
Background image
Vegetarian Collection: International Vegetarian Congress in Berlin, 1932
Background image
Vegetarian Collection: Wandervogel Movement - vegetarian hikers forage for food


All Professionally Made to Order for Quick Shipping

"Exploring the Roots of Vegetarianism: From Benjamin Lay to Tasty Beet Juicy" In this captivating journey through time and cultures, we delve into the fascinating world of vegetarianism. Our first stop takes us back to the 18th century, where Benjamin Lay, a visionary ahead of his time, championed compassion for all living beings. As we shift our focus to Central America's lush landscapes, a heartwarming sight awaits us—a young Brown-throated Sloth tenderly nursing its baby. This intimate moment reminds us of the interconnectedness between animals and humans. Ahimsa, the principle of non-violence towards all creatures, finds expression in an enchanting Indian miniature painting depicting acts of animal kindness. It serves as a timeless reminder that empathy knows no boundaries. The vibrant colors and diverse shapes showcased by various tomato varieties remind us that nature's bounty is not limited to meat alone. These luscious fruits offer endless possibilities for delectable vegetarian creations. Amidst tales from distant lands comes a poignant reminder—the red ruffed lemur now only roams freely in dwindling pockets of wilderness. Their plight underscores the importance of preserving biodiversity and embracing sustainable lifestyles. Venturing further into history's depths reveals intriguing artwork featuring prehistoric cave bears—majestic creatures who once roamed Europe but are now extinct. Their story serves as a powerful testament to humanity's impact on our planet. An unexpected contrast emerges with an advertisement for Eastmans butchers—an ironic nod at how societal norms have evolved over time. The juxtaposition highlights society's growing awareness about ethical choices surrounding food consumption. Unearthing more pioneers in this movement brings us face-to-face with "The First Vegetarian. " A trailblazer whose name may be lost to history but whose legacy lives on through countless individuals inspired by their courage and conviction. From Sardinia comes Panada—a delightful vegetable pie that tantalizes taste buds and showcases the rich culinary heritage of this Mediterranean island.