vegan
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PublishedMarch 1, 2020
Vegan Kitchen: Vegan goes glam during Maine Restaurant Week
Think torchons made from wild mushrooms, soy milk, Madeira, brandy and thyme, then sprinkled with toasted almonds, shaved celery and rye crumble. And that's just for starters.
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PublishedMarch 1, 2020
With ‘The High-Protein Vegan Cookbook,’ even the most active athlete can fuel up without meat
The Caribbean Chili, best suited for serious fans of hot and spicy, comes together very fast.
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PublishedFebruary 16, 2020
Vegan Kitchen: A natural, plant-based cure for what ails you
Local tea shops, juiceries and herbalists told us what they recommend their customers drink when they are feeling under the (cold, wet, winter) weather.
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PublishedFebruary 2, 2020
Components within ‘Clean-Eating Breakfasts and Lunch Made Simple’ worth considering
But the combinations of ingredients in individual recipes seem either too basic or too busy.
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PublishedFebruary 2, 2020
Vegan Kitchen: Hummus pizza is rising
A mash-up of Middle Eastern hummus with Italian pizza, this often-vegan pizza topping has plenty of fans in Portland.
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PublishedJanuary 19, 2020
To get past ‘Quitters’ Day,’ check in with your food and drink resolutions
We talk with Mainers who are rebooting their diets as the new year starts. It can be done, they say, if you plan ahead, prep ahead and listen to your body.
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PublishedJanuary 19, 2020
Vegan Kitchen: Portland’s vegan restaurant scene is red-hot
At the tail end of 2019 alone, the city gained two new vegan (or nearly vegan) spots.
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PublishedJanuary 7, 2020
The other fake meat: Impossible Foods unveils pork, sausage
The plant-based product will be rolled out in restaurants first, but the company hasn't said when it will be available in grocery stores.
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PublishedJanuary 5, 2020
Trending for 2020: New plant-based delicacies on the menu
Here are 8 vegan treats that Maine entrepreneurs are cooking up this year.
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PublishedDecember 29, 2019
Green Plate Special: At your next gathering, set a new, plant-based default
You'd be amazed at the difference it makes – both to people's eating habits and the planet.
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