If you have leftover rice on hand, you can make this filling salad in 15 minutes.
vegan
Posted inFood, Vegan Kitchen
Vegan Kitchen: Making maple syrup the old-fashioned way in Naples
At Little Farm, Joe and Nancy Foran eschew defoamers and fancy equipment to produce intensely flavored syrup that communicates their particular patch of trees, sun, earth and water.
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Posted inFood, Recipes
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.
Posted inFood, Vegan Kitchen
Vegan Kitchen: Pop-ups, burgers, smoothies and more
A roundup of the state’s vegan news.
Posted inFood, Recipes
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.
Posted inBusiness, Food
The Wrap: Italian seafood coming to Kennebunk, a new vegan-friendly brunch menu in Portland
An Italian osteria in Washington D.C. expands to Kennebunk this spring, vegan brunch launches at Bird & Co., plus restaurant reopenings and expansions in Portland.
Posted inFood, Recipes
Nutty, seedy salsa macha makes avocado toast unforgettable
A simple combination based on an intoxicatingly complex, unusual Mexican salsa from cookbook author Pati Jinich.
Posted inFood, Religion and Values, Vegan Kitchen
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.
Posted inFood, Recipes, Vegan Kitchen
Vegan Kitchen: Low in fat, high in protein, tofu is delicious, too
These two recipes are reliable kitchen workhorses.
Posted inFood, Recipes
Soup steeped in flavors of the Caribbean and Latin America
Topped with mango-avocado salsa, coconut black bean soup is creamy, bright and deeply satisfying.