vegetarian
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PublishedNovember 6, 2022
A potent marinade makes this tofu tikka taste as vibrant as it looks
A plant-based diet isn't about what you take away. It's about letting creativity loose.
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PublishedOctober 30, 2022
This creamy mushroom soup is lush, smooth and dairy free
It gets depth of flavor from roasting the mushrooms and shallots before pureeing them into the soup.
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PublishedOctober 30, 2022
Vegan Kitchen: A roundup of vegan news across the state
Portland, Land of Vegan Doughnuts. Plus crowds line up for vegan eats, and Maine-made tempeh hits store shelves.
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PublishedOctober 23, 2022
Black-eyed peas and mustard greens give Italian soup a Southern flair
Mississippi chef Vishwesh Bhatt created the soup to make Italian guests feel both at home and welcomed to the South.
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PublishedOctober 23, 2022
Roasted vegetables get a glow-up with this creamy almond sauce
The luscious almond sauce that coats roasted vegetables and chickpeas may become your favorite new way to dress up proteins and other ingredients.
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PublishedOctober 16, 2022
Vegan Kitchen: Maine VegFest returns
The festival was cancelled for two years because of the pandemic but has returned to Portland with several speakers and vegan food.
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PublishedOctober 2, 2022
Eitan Bernath’s risotto alla vodka marries two classics
Combining risotto with the sauce from penne alla vodka yields a luxe, flavorful dish that's out of this world.
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PublishedOctober 2, 2022
Gnocchi with chili crisp sauce is on the table in 20 minutes. Honest.
This five-ingredient gnocchi features chili crisp sauce, capers and Parmesan.
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PublishedOctober 2, 2022
Green tomatoes you know about. But have you tried unripe butternut squash?
The trick is to treat it like a potato in the kitchen. (Also, plenty of creme fraiche and half & half).
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PublishedOctober 2, 2022
A new cookbook highlights women of the Talmud
The stories of 69 women from the foundational, centuries-old Jewish text are paired with (mostly) vegan recipes.
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