vegetarian – Page 13 – The Portland Press Herald

Roast cherry tomatoes to discover just how luscious they can be

by Martha Holmberg Special to The Washington Post September 3, 2023August 25, 2023

The intense heat transforms them from simple and sweet to nuanced and deeply flavored. And versatile could be their middle name.

by Anna Luisa Rodriguez The Washington Post August 27, 2023August 20, 2023

Don’t be a hater. Two zippy South-American-style sauces add verve to pasta salads.

by Ellie Krieger Special to The Washington Post August 27, 2023August 20, 2023

Cottage cheese is filling and protein-rich, and its tender curds, creaminess and tang make it a tasty base for this dressing.

by Joe Yonan The Washington Post August 27, 2023August 21, 2023

Drizzle roasted broccoli, baby spinach, apple, dates and pumpkin seeds in a punchy vinaigrette.

by G. Daniela Galarza The Washington Post August 20, 2023August 9, 2023

Use grilled slabs of the cheese in place of meat patties for these hearty burgers.

by Avery Yale Kamila August 20, 2023August 19, 2023

Maine’s southernmost town has more plant-based businesses per resident than anywhere else in Maine.

by Joe Yonan The Washington Post August 20, 2023August 9, 2023

Using hummus instead of chickpeas saves time, helps avoid waste, and puts a sometimes-pasty store-bought product to good use.

by Avery Yale Kamila August 6, 2023August 3, 2023

As vegetarian food options become more mainstream, author Alicia Kennedy sees a need to reinforce the societal arguments for plant-based eating.

by Avery Yale Kamila July 23, 2023July 25, 2023

Harmless Studios wears its activism on its sleeve.

by Christine Burns Rudalevige July 23, 2023July 17, 2023

Crookneck yellow squash can take the place of zucchini in any dish, and you might find you prefer how it tastes.