vegetarian – Page 24 – The Portland Press Herald

Vegan dairy products today are far more plentiful, and better, too

by Avery Yale Kamila April 3, 2022April 2, 2022

Here are a few of our favorites.

by Ann Maloney The Washington Post April 3, 2022March 25, 2022

If you have leftover rice on hand, you can make this filling salad in 15 minutes.

by Christine Burns Rudalevige March 20, 2022March 19, 2022

Even if you buy a very large bag, you won’t run out of delicious ways to use it.

by Becky Krystal The Washington Post March 13, 2022March 4, 2022

By taking a few simple extra steps, you can roast crispy chickpeas at home that rival, if not surpass, store-bought brands.

by Avery Yale Kamila March 6, 2022March 7, 2022

A roundup of the state’s vegan news.

by Joe Yonan The Washington Post March 6, 2022February 25, 2022

But will you tell the doubters about those mashed beans or just go with ‘creamy’? Your call.

by Ellie Krieger Special to The Washington Post March 6, 2022February 25, 2022

Stalwart carrots don’t often get a chance to steal the spotlight, but here, it does.

by Ellie Krieger Special to The Washington Post March 6, 2022February 25, 2022

You’ll want to have leftover quinoa on hand just to have this dish on rotation.

by Christine Burns Rudalevige March 6, 2022March 5, 2022

The Washington Post columnist grew, gathered, fished and hunted for her own food, and wrote about the experience.

by Ann Maloney The Washington Post February 27, 2022February 17, 2022

This pasta recipe calls for a mix of chestnut, oyster, portobello and shiitakes.