vegetarian – Page 14 – The Portland Press Herald

Succotash ravioli bathed in buttery tomato sauce is a summery stunner

by Joe Yonan The Washington Post July 23, 2023July 13, 2023

This southern staple provides the inspiration for ravioli with a tomato butter sauce.

by Ellie Krieger Special to The Washington Post July 23, 2023July 13, 2023

These oven-baked “fries” offer a more healthful way to use up one of summer’s most bountiful crops.

by Maddie Crum Special to The Washington Post July 23, 2023July 17, 2023

‘The Vegan,’ a new novel by Andrew Lipstein, explores moral and ethical dilemmas through the eyes of a troubled hedge fund manager.

by Christine Burns Rudalevige July 16, 2023July 9, 2023

Cook and refrigerate a big batch at the start of the week. When dinner time comes, no need to turn on the stove to make a cooling summer salad.

by Ellie Krieger Special to The Washington Post July 16, 2023July 9, 2023

Pearl couscous mingles with grilled and fresh veggies, bits of briny feta and herbs for a flavorful and filling salad.

by Avery Yale Kamila July 9, 2023January 3, 2024

A number of ice cream shops in Maine now offer indulgent vegan sundaes, complete with vegan gummy bears and peanut butter cups.

by Daniela Galarza The Washington Post July 2, 2023June 26, 2023

Shallow fry firm tofu for the crispiest exterior and plush interior.

by Christine Burns Rudalevige July 2, 2023June 23, 2023

Other Maine fruits and vegetables were slowed by the weather, but beets thrived, and you can enjoy them in many surprising ways.

by Ellie Krieger Special to The Washington Post July 2, 2023January 3, 2024

Watermelon, blueberries and feta come together for a juicy, refreshing side ideal all summer long.

by Avery Yale Kamila June 25, 2023June 16, 2023

The demand is increasing, and a diverse group of lodgings around the state is meeting it.