So, you think you can quit meat anytime you want, huh? Well, then join GOOD staffers and readers in the magazine’s “Go Vegetarian” challenge for the month of June. Although GOOD staffers didn’t do so hot on their last challenge (to drive less—go figure, their offices are based in LA), we think they’ll do better this time around. There are lots of compelling reasons to go veg: health, budget, environment, you know the score. Consider giving it a shot yourself; once you leave the world of burgers, boneless skinless chicken breasts, and chicken apple sausages behind, you’ll find a ton of exciting flavors and textures await you.

Check out these excellent meatless recipes and food projects, and get excited about joining in on the challenge. It’s not too late!

Vegetable Tagine: A CHOW favorite that feeds a crowd and contains the sexy ingredient preserved lemon.

Black Beans with Mexican Beer: Eat them on top of nachos, or by themselves.

Vegan Lasagne: All the comfort and tastiness without the greasy cheese.

Peach Gazpacho with Toasted Almonds: From James Beard Award–winning Eleven Madison Park chef Daniel Humm.

Make Your Own Veggie Chips: No need to pay big bucks at the store for snacks.

Make your own sauerkraut, kimchi, and yogurt: Fermented foods have a ton of flavor and are easy to make.

Brush up on how to make your food taste like it has meat in it when it doesn’t with our handy guide.

Even more great vegetarian recipes.

Even more great vegan recipes.

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