Over the next decade or so, the city saw five more vegetarian restaurants and shops open.
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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.
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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 inFood, Recipes
I never craved tofu. Lemony piccata sauce changed everything
Like chicken, tofu absorbs and doesn’t compete with piccata’s punchy, lemony flavor.
Posted inFood, Recipes
This warm broccoli grain salad might turn vegetable skeptics into fans
A salad of broccoli, chickpeas and rice gets extra flavor from a punchy vinaigrette that goes on while the ingredients are still warm.
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
This mushroom pancit is bright, garlicky and packed with vegetables
Filipino pancit noodles, vegetables and a crispy garlic topping make this dish from New York’s Harana Market a memorable one.
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.
Posted inFood, Vegan Kitchen
Restaurants that pay attention to the ‘vegan veto vote’ see more diners
If a restaurant is willing to accommodate diners on diets of all sorts, it will attract crowds of mixed diners.
Posted inFood, Recipes
Snowstorm scrounging inspired this powerful mushroom soup
Mushroom, bean and couscous soup leans on pantry staples, particularly an umami-packed mushroom powder.