Since 1977, World Vegetarian Day has been observed on October 1. World Vegetarian Day, the annual kick-off of Vegetarian Awareness Month, was established by the North American Vegetarian Society and observes and celebrates vegetarian lifestyles. Vegetarian lifestyles are often practiced for a number of reasons. Some include religious, ethical and health reasons. Whatever the cause, celebrate this day by eating delicious meat-free meals and educating yourself about the reasons why people live vegetarian lifestyles.

The Vegetarian Times identifies a number of reasons why you should give vegetarianism a try. Here are just a few.

Benefits of Being Vegetarian

• A lower body mass index. A study conducted from 1986 to 1992 discovered that overweight people who followed a low-fat, vegetarian diet lost an average of 24 pounds in the first year and kept off that weight 5 years later.

• Decreased cholesterol levels. Balanced vegetarian diets are naturally free of cholesterol-laden, artery-clogging animal products that physically slow us down and keep our energy low.

• A longer life. You can add about 13 healthy years to your life, says Michael F. Roizen, MD, author of The RealAge Diet: Make Yourself Younger with What You Eat.

• A lower mortality rate for cardiovascular disease. A vegetarian diet is inherently healthful because vegetarians consume no animal fat, less cholesterol, more fiber and more antioxidant-rich produce.

• A reduced risk of food-borne illnesses. According to the US Food and Drug Administration, foods rich in protein such as meat, poultry, fish and seafood are frequently involved in food-borne illness outbreaks.

• Increases fiber intake. A high-fiber vegetarian diet can help ward off extra pounds.

• Reduces pollution. According to the US Environmental Protection Agency, chemical and animal waste runoff from factory farms is responsible for more than 173,000 miles of polluted rivers and streams.

Try some of our herb-infused vegetarian meals. Are you a vegetarian? Tell us why!

Katrina Hall is a cook, foodblogger, photographer and passionate herb lover. You can find her blog at: http://shesinthekitchen.blogspot.com.

Too much zucchini? Try succotash. It's a tasty way to use your garden bounty that's ripening right now. Sweet corn, plump limas and squash make this a terrific side dish.

Photo by Katrina Hall/http://shesinthekitchen.blogspot.com

Serves 4 to 6

• 2 tablespoons olive oil
• 1 large onion
• 2 cups fresh corn, cut from the cobs
• 2 cups squash or zucchini, cubed
• 1 cup fresh or frozen lima beans
• Few strips yellow or red sweet pepper
• 1 teaspoon dried oregano, or 1 tablespoon fresh oregano leaves
• Salt and freshly ground pepper to taste
• 1 tablespoon mild green chilies or a few drops of Tabasco, optional

1. Heat the oil and saute the onion in a medium-sized saucepan for five minutes.

2. Add the corn, squash, lima beans, chilies, peppers and oregano. Turn heat down and simmer covered until vegetables are tender.

3. Taste carefully and add salt and fresh pepper before serving.

Katrina Hall is a cook, foodblogger, photographer and passionate herb lover. You can find her blog at: http://shesinthekitchen.blogspot.com. 

This recipe is great for summer picnics because it doesn't use mayonnaise. Toss the warm potatoes with the marinade so they soak up all the tasty, tangy flavor.

Photo by Katrina Hall/www.shesinthekitchen.blogspot.com

Serves 3 to 4

• 3 medium-large California Long White potatoes OR 6 red-skinned potatoes, whole, scrubbed
• 4 tablespoons olive oil
• 1 garlic clove, pressed
• 1/2 teaspoon Dijon mustard
• 2 tablespoons herb vinegar (I prefer dill vinegar)
• Several grindings of fresh pepper
• 1 to 2 tablespoons fresh dill, minced
• 2 tablespons scallions, sliced thinly
• 1/4 teaspoon salt (for taste)
 
1. Bring the potatoes to a low boil and cook until just tender.

2. Drain and cut lengthwise, then into even slices vertically. Don't make the slices too thin.

3. Using the remaining ingredients, toss gently while warm in the herb marinade:
 
4. Serve on top of a small handful of lettuce or arugula.