vegetarian
-
PublishedMarch 20, 2022
Green Plate Special: Don’t call it mud season. March in Maine is spinach season
Even if you buy a very large bag, you won't run out of delicious ways to use it.
-
PublishedMarch 13, 2022
How to make the crispiest roasted chickpeas with an audible crunch
By taking a few simple extra steps, you can roast crispy chickpeas at home that rival, if not surpass, store-bought brands.
-
PublishedMarch 6, 2022
Vegan Kitchen: Pop-ups, burgers, smoothies and more
A roundup of the state's vegan news.
-
PublishedMarch 6, 2022
This garlicky vegan rigatoni is extra creamy, thanks to a can of beans
But will you tell the doubters about those mashed beans or just go with 'creamy'? Your call.
-
PublishedMarch 6, 2022
Glazed carrots with miso, orange zest and sesame seeds shine with flavor
Stalwart carrots don't often get a chance to steal the spotlight, but here, it does.
-
PublishedMarch 6, 2022
Cook leftover quinoa like fried rice for a fast, flavor-packed meal
You'll want to have leftover quinoa on hand just to have this dish on rotation.
-
PublishedMarch 6, 2022
Green Plate Special: Tamar Haspel’s new book offers much food for thought
The Washington Post columnist grew, gathered, fished and hunted for her own food, and wrote about the experience.
-
PublishedFebruary 27, 2022
Creamy mushroom pasta with hazelnuts is a 20-minute meal built for speed and elegance
This pasta recipe calls for a mix of chestnut, oyster, portobello and shiitakes.
-
PublishedFebruary 27, 2022
Nutty, seedy salsa macha makes avocado toast unforgettable
A simple combination based on an intoxicatingly complex, unusual Mexican salsa from cookbook author Pati Jinich.
-
PublishedFebruary 20, 2022
Vegan Kitchen: Nearly 150 years ago, a Seventh Day Adventist leader had a vision about vegetarianism
The impact of Mainer and church co-founder Ellen White's vision is still felt on America's vegetarian foodscape today.
- ← Previous Page
- 1
- …
- 12
- 13
- 14
- 15
- 16
- …
- 39
- Next Page →