A simple, flavorful combination of lentils, torn pasta, spices and herbs.
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Posted inFood, Recipes, Vegan Kitchen
Even with inflation, eating vegan is still a bargain
Plus, the health benefits of not eating meat will save you more money – and buy you more time.
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Posted inFood, Recipes
This Chinese tofu technique infuses flavor in just 20 minutes
Don’t think of tofu as merely a meat substitute. As this technique proves, it’s delicious in its own right.
Posted inFood, Vegan Kitchen
Turkey portraits and plant-based feasts help make for a gentler Thanksgiving
Plus, a cornucopia of resources for having a vegan version of the holiday.
Posted inFood, Recipes
A potent marinade makes this tofu tikka taste as vibrant as it looks
A plant-based diet isn’t about what you take away. It’s about letting creativity loose.
Posted inFood, Recipes
This creamy mushroom soup is lush, smooth and dairy free
It gets depth of flavor from roasting the mushrooms and shallots before pureeing them into the soup.
Posted inFood, Vegan Kitchen
Vegan Kitchen: A roundup of vegan news across the state
Portland, Land of Vegan Doughnuts. Plus crowds line up for vegan eats, and Maine-made tempeh hits store shelves.
Posted inFood, Recipes
Black-eyed peas and mustard greens give Italian soup a Southern flair
Mississippi chef Vishwesh Bhatt created the soup to make Italian guests feel both at home and welcomed to the South.
Posted inFood, Recipes
Roasted vegetables get a glow-up with this creamy almond sauce
The luscious almond sauce that coats roasted vegetables and chickpeas may become your favorite new way to dress up proteins and other ingredients.
Posted inFood, Vegan Kitchen
Vegan Kitchen: Maine VegFest returns
The festival was cancelled for two years because of the pandemic but has returned to Portland with several speakers and vegan food.