vegetarian
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PublishedDecember 26, 2021
In 2021, vegan food was here, there and everywhere
From Hollywood to British royalty, from fast food to Michelin-starred restaurants, the popularity of vegan eating surged this past year.
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PublishedDecember 26, 2021
Green Plate Special: Winter salads deserve a spot in your kitchen
No juicy, peak season tomatoes or tender kernels of just picked corn, but winter salads in Maine can offer heft, crunch, tang and charm all their own.
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PublishedDecember 19, 2021
Green Plate Special: Making pasta is a tasty way to spend quality time with kids
Cavatelli doesn't require any special equipment and, with this recipe, you might get them to eat their broccoli too.
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PublishedDecember 12, 2021
The best vegan and vegetarian cookbooks of the year
This selection of 8 covers all bases, from kids who eat vegan to athletes to fans of the late great comedian Dick Gregory.
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PublishedDecember 12, 2021
From the makers of Chicken Parm Pizza, here comes Cabbage Parm
The recipe is a standout of the new Italian American cookbook by Angie Rito and Scott Tacinelli.
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PublishedDecember 12, 2021
Spinach and cheese stuffed mushrooms make buzzworthy party fare
While healthfully produce-driven, they are in a different class entirely from a yawn-inducing cut vegetable platter.
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PublishedDecember 5, 2021
Vegan snake soup? Meat-loving Hong Kong adapts plant-based options for local palates
Those eager to wean diners off their carnivorous ways face an uphill task in a city with the world's highest per capita meat consumption.
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PublishedNovember 28, 2021
Dairy’s unlikely new champion is a centuries-old Indian cheese
An under-the-radar cheese that's been around since the 1500s is making inroads in the U.S. Americans may know paneer, a staple of Indian menus, as the central ingredient in saag paneer.
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PublishedNovember 28, 2021
Bloom time: Vegan food options proliferate in Maine
From a Portland company making seaweed-based burgers to a community center in Dexter serving vegan meals, the state's plant-based portfolio grew in 2021.
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PublishedNovember 21, 2021
In time for Thanksgiving, the air-fryer makes a new convert
It frees up oven space, and air-fried Brussels sprouts make a strong argument for the appliance.
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