vegetarian – Page 17 – The Portland Press Herald

Let this asparagus pasta with grated apple usher you into spring

by Ann Maloney The Washington Post April 2, 2023April 1, 2023

Grated apple brightens up this pungent pasta salad made with blue cheese, asparagus and walnuts.

by Avery Yale Kamila April 2, 2023April 1, 2023

But some say suggested nutrient label comparisons between plant-based and dairy-based milks are unfair.

by Ellie Krieger Special to The Washington Post March 26, 2023March 16, 2023

But update her dish with a few touches to make it more in line with how we cook now.

by Christine Burns Rudalevige March 19, 2023March 20, 2023

Tofu and tempeh made in Maine with soybeans from local farms are the best options for environmental benefit.

by Avery Yale Kamila March 5, 2023March 4, 2023

Baked goods, fresh spreads and frozen treats are among the other new, locally made, plant-based foodstuffs.

by Ellie Krieger Special to The Washington Post February 26, 2023February 18, 2023

Inspired by callaloo, a mix of spinach and Swiss chard enlivens breakfast eggs with color, texture and nutrition.

by Aaron Hutcherson The Washington Post February 19, 2023February 17, 2023

This new and improved recipe for the Tex-Mex dip adds layers of flavor and spice without sacrificing the traditional creamy texture.

by Jim Webster The Washington Post February 19, 2023February 17, 2023

A recipe for vermicelli, rice and spinach from Marie Kacouchia’s book ‘Vegan Africa’ came from her mother but is globally relatable.

by Avery Yale Kamila February 19, 2023February 18, 2023

No need to rely on the national brands. Plenty of Maine businesses are crafting their own vegan bacon, fried chicken, pepperoni and more.

by Avery Yale Kamila February 5, 2023February 4, 2023

Follow our suggestions to get it just right.