vegan
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PublishedDecember 22, 2019
Peanut sauce and crunchy bok choy give this tofu sheet-pan dinner tang and texture
As elaborate, rich holiday meals reach their seasonal peak, isn't it nice to have a recipe at the ready that's simple to cook and healthy to eat? You're welcome.
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PublishedDecember 22, 2019
Vegan Kitchen: 2019 saw much vegan progress, globally and locally
The year brought more – more celebrities, more vegan eating, more vegan options and even a vegan lobster roll.
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PublishedNovember 24, 2019
Any vegetable lover could find use for this laid-back vegan cookbook
'5-Ingredient Vegan' offers ideas for substituting meat and dairy without getting preachy.
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PublishedNovember 24, 2019
Vegan Kitchen: Tribes growing heirloom seeds for heritage, health reasons
Wabanki diets were traditionally plant-based.
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PublishedNovember 17, 2019
Local businesses offer Thanksgiving without the hassle
Let someone else do the cooking this year.
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PublishedOctober 27, 2019
Vegan Kitchen: Some changes are afoot for this year’s VegFest
The all-vegan annual festival, now in its 15th year, is moving to a new location and shifting from spring to fall.
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PublishedOctober 15, 2019
Vegan school lunches expand nationwide despite opposition from meat industry
An environmental group finds that more schools, including in Portland, offer the option.
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PublishedOctober 13, 2019
Vegan Kitchen: ‘Too processed’: The knock on Impossible Burgers and Beyond Meat burgers
Here's what they've got wrong: They should compare vegan meat to red meat, not to homemade veggie burgers.
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PublishedOctober 6, 2019
The secret to a deeply flavorful vegetarian soup: Dried porcini mushrooms
The soup can easily be made vegan, too.
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PublishedSeptember 29, 2019
Vegan Kitchen: First we had gourmet doughnuts. Now vegan doughnuts get the star treatment
Holy Donuts introduced Mainers to vegan doughnuts in 2013. Today, lots of places carry them in lots of flavors.
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