Thanks to the ubiquity of blogs, veg folk around the world can easily publish and share their favorite vegan recipes online. But, if you’re like me, you come across several posts everyday that sound delicious and interesting. So, how does one go about managing and remembering what the heck those recipes are, when to make them and what site published them?

Enter the winning combination of Google Reader and Evernote. Use Google Reader to, of course, track all of those fantastic vegan blogs (see our compiled list of past VegBloggy Awards winners for ideas on blogs to follow) and then send your selected posts to Evernote for storing and tagging (see “How to Send Blog Posts from Google Reader to Evernote“).

Create a “Recipes” Notebook in Evernote and send all of your recipe “clippings’ there. The fantastic thing about Evernote is that the entire web page is clipped, images and all, not just a link. Now you have the power of tagging and categorizing to help you manage your recipes — and you have access to them from your smartphone or web-enabled device and from any web browser.

Tag Tips:

• Tag your  post with recipe ingredients to easily find recipes based on what you currently have in your pantry and fridge.
• Add a tag (winter, spring, summer, fall) to filter recipes by season
• Tag your recipes as entrées, desserts, starters, beverages, etc.
• If it’s good for a nice holiday meal, tag it with the holiday name
• Tag with approximate prep time
• Tag with type of cuisine

For anyone out there who is interested in trying a veg diet or knows someone who is, PCRM (Physicians Committee for Responsible Medicine) has launched its 21-Day Vegan Kickstart program. They are offering celebrity tips, a forum, restaurant guide, recipes, and a 21-day meal plan. Heck, it sounds good for the already tried and true veg looking for culinary inspiration–for the next 21 days, you can have recipes and meal suggestions emailed to you daily.

You can also follow PCRM on twitter and become a fan on Facebook.

I’m really excited about this program. As mentioned on their site, veganism is becoming more and more accessible. Recent news coverage about factory farming and the environmental perils it entails is making it more and more difficult to ignore what meat-eaters consume and how that food gets to their tables.

As Jonathan Safran Foer recently noted, we need not incorporate new values  to understand and realize the horrors of the meat and dairy industry, we need only tap the values and “good instincts” we already have.

Couple that understanding with the fact that a plant-based diet is far healthier than any other and you’ve got a very compelling case for going veg.