vegetarian – Page 18 – The Portland Press Herald

Bag the lettuce for a winter fruit salad that is all fun stuff

by Ali Slagle Special to The Washington Post January 29, 2023January 20, 2023

A winter fruit salad with a soft nutty dressing to cheer up your palate – and mood.

by Christine Burns Rudalevige January 22, 2023January 21, 2023

But get over that. It’s also delicious, in season now and available from your local farmer.

Food

by Aaron Hutcherson The Washington Post January 22, 2023January 13, 2023

It’s simple to do. If you have a box grater, a food processor or even just a knife, you’ve got the tool you need.

by Avery Yale Kamila January 22, 2023January 21, 2023

In the late 1970s, Peter Golbitz began making tofu in his home kitchen in Bar Harbor. He went on to an illustrious career in the soybean field.

by Ellie Krieger Special to The Washington Post January 22, 2023January 12, 2023

This healthful, nutritious recipe from the award-winning television host and cookbook author Pati Jinich packs loads of flavor in so few ingredients.

by Avery Yale Kamila January 8, 2023January 5, 2023

While the effects of the pandemic led to some closures in 2022, there was evidence of a growing appetite for plant-based dining out.

by Avery Yale Kamila December 24, 2022December 15, 2022

And some newly uncovered information even shows that humans historically ate less meat than we thought.

by Joe Yonan The Washington Post December 4, 2022November 30, 2022

A simple, flavorful combination of lentils, torn pasta, spices and herbs.

by Avery Yale Kamila November 27, 2022November 26, 2022

Plus, the health benefits of not eating meat will save you more money – and buy you more time.

by Christine Burns Rudalevige November 25, 2022November 26, 2022

Flour and egg can stretch a cup of Thanksgiving spuds into enough pasta for a full meal.