Like chicken, tofu absorbs and doesn’t compete with piccata’s punchy, lemony flavor.
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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.
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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.
Posted inArts & Entertainment, Food, Vegan Kitchen
A popular new documentary shows rapid health gains from a vegan diet
The compelling Netflix ‘You are What You Eat: A Twin Experiment’ is finding converts to veganism.
Posted inFood, Vegan Kitchen
Some non-vegan ingredients may lurk in alcohol, often used to filter the product
But plenty of Maine breweries, and some local restaurants and wine shops, sell vegan and vegetarian beers.
Posted inFood, Recipes
Cooking with lemongrass means hacking your way to flavor
Lemongrass stalks have a tough exterior and bottom core, but once you get past all that, a wonderfully aromatic perfume awaits.