vegetarian
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PublishedJuly 21, 2024
Chickpea quinoa cakes are like a grain salad in crispy-patty form
Chickpea quinoa cakes with pumpkin seed salsa are crispy-edged and delicate.
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PublishedJuly 21, 2024
Barley gets a summer look in this vegetable-loaded black bean salad
A filling, nourishing grain salad that’s chockful of summer vegetables celebrates the versatility of barley.
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PublishedJuly 21, 2024
From pop-ups to food trucks to coffee shops, vegan news from around the state
The options continue to expand.
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PublishedJune 30, 2024
This Cava-inspired salad bowl boasts spicy feta and a date vinaigrette
There are no Cava locations in Maine, so if you want to try it, you'll have to travel - or make it yourself.
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PublishedJune 30, 2024
10-minute hummus and vegetable wraps can cure what hangers you
Lebanese writer Salma Hage’s new book, “The Levantine Vegetarian,” shows how lunch can be quickly built on a few ingredients.
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PublishedJune 23, 2024
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.
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PublishedJune 23, 2024
Pav bhaji is a saucy, spicy Indian classic to riff on at home
Pav bhaji, mashed vegetables in a tomato-onion curry and served on buns, is one of Mumbai’s most popular street foods. It’s simple to make at home.
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PublishedJune 23, 2024
This frittata with greens and feta is a breakfast-for-dinner winner
Use your favorite cooking greens and cheese in this versatile frittata.
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PublishedJune 16, 2024
Spaghetti aglio e olio is a pantry pasta for the ages
Spaghetti with garlic and olive oil can be on the table in just 20 minutes and is ripe for riffing to make this Italian classic your own.
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PublishedJune 9, 2024
Osaka university develops an udon broth derived from plants
Dashi is a key element of Japan’s rich food culture – and of udon broth – but the traditional method of making it from fish may be difficult to maintain, with seafood harvests shrinking because of pollution and climate change.
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