The idea came from Indonesian gado-gado.
vegetarian
Posted inFood, Recipes
How a root cellar saved my Ukrainian family when the war came
Growing up, it was my magical happy place, full of fermented vegetables and more. Now, it was a bomb shelter.
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Posted inFood, Recipes
Trade that slaw for a crunchy summer salad made with cauliflower rice
This cooling, bright salad may become your go-to for picnics and cookouts.
Posted inFood, Sports, Vegan Kitchen
In his latest run, vegan endurance athlete Brendan Walsh raises money for MS
The Portland resident said compassion for animals and his belief that a vegan diet makes him a better athlete inspire his food choices.
Posted inFood, Recipes
Silken tofu with crunchy toppings is a delightful study in contrasts
This decorated tofu is to Japanese cuisine what the Caprese salad is to Italian: flexible, no-cook – and featuring a neutral, creamy base.
Posted inFood, Vegan Kitchen
15 years later, a vegan pioneer still sets the standard
The Green Elephant serves vegan versions of familiar Thai dishes.
Posted inFood, Recipes
This triple pea salad recipe packs quite a crunch
Frying farro – or another grain if you’d like – is a brilliant technique that lifts this salad out of the ordinary.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Get to know the versatile Hakurei turnip
Thank you, Japan, for this sweet, mild spring root vegetable and the many, delightful ways we can cook it.
Posted inFood, Recipes
Carrot top pesto is a tasty, versatile recipe to cut kitchen waste
Don’t toss those carrot top greens! Make them into a delicious pesto instead.
Posted inFood, Recipes
Roasted seaweed is the powerhouse ingredient in this pantry pasta
Food writer and Korean-American Eric Kim calls the dish – chewy bucatini in a garlicky sauce with roasted seaweed – ‘a simple, perfect little black dress of a pantry dish.’