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Circulation: 300,000 (will be 315,000 in January 2013)
Frequency: Nine times a year
Special Issues: "Meatless Makeovers," "Farmers' Market Cookbook," "Healing Foods Cookbook" and "Healthy Soups and Stews."
Background: When male nurse and recent veggie convert Paul Obis decided to distribute a newsletter through Chicago health food stores in 1974, his aim was only to connect with other vegetarians and learn how to cook more veg-friendly meals. In his wildest daikon wishes and cauliflower dreams, he probably never fathomed that his fledgling publication would evolve the way it has. Today, Vegetarian Times is the go-to resource for meat-free cooks, boasting the world's largest online collection of vegetarian recipes with additional advice on green living and healthy lifestyles.
While VT has stayed true to its veggie roots over the years, it has only recently become a cooking-focused magazine. "I really don't feel like people need more chicken recipes -- even if they're not 100 percent vegetarian, but they definitely need more bok choy recipes," said Liz Turner, editor-in-chief. Instead, she explained, the VT mission is to "inspire long-time vegetarians and wannabe vegetarians to cook enjoyable, homemade meals using whole, fresh foods."