Lower-alcohol wines complement the vegetarian foods that Americans increasingly eat, and suit health concerns of younger generations.
Vegan Kitchen
Posted inFood, Vegan Kitchen
From pop-ups to food trucks to coffee shops, vegan news from around the state
The options continue to expand.
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Posted inFood, Vegan Kitchen
Father Sebastian Rale may have been Maine’s first vegetarian
The controversial 18th-century Jesuit priest could well have been an ascetic, part of a Christian movement that abstained from meat, which its adherents associated with carnality, gluttony and lechery.
Posted inFood, Vegan Kitchen
Maine’s slice of the kelp industry continues to grow
Companies are manufacturing foods made with Maine-grown kelp, from burgers to energy bars.
Posted inFood, Vegan Kitchen
A classic Maine sandwich gets a vegan makeover
Since the veggies and bread are the standouts, veganizing the Maine Italian is a natural.
Posted inVegan Kitchen
The opening of Good Day Market in 1970 ignited Portland’s vegetarian food scene
Over the next decade or so, the city saw five more vegetarian restaurants and shops open.
Posted inFood, Vegan Kitchen
Maine schools look to add more plant-based options to their cafeterias
Nutrition directors from several districts attended a training held by the state in February with an eye to adding more vegan and vegetarian lunch dishes this fall.
Posted inFood, Recipes, Vegan Kitchen
After Blue Mango Veggie Burger company folds, others step in to fill the gap
Several Maine companies that make veggie burgers are expanding their production.
Posted inBusiness, Food, Vegan Kitchen
Banh Appetit adds after-hours vegan menu, Heiwa Tofu gets funding to expand, and more
The vegan scene in Maine is cooking!
Posted inFood, Recipes, Vegan Kitchen
St. Patrick banished the snakes. Local vegans banish corned beef
Tofu, tempeh and seitan can all stand in for corned beef in the boiled dinner that’s traditional for St. Patrick’s Day.