vegetarian – Page 29 – The Portland Press Herald

Beat the heat with this eggplant bruschetta

by Joe Yonan The Washington Post August 29, 2021August 26, 2021

The oven time is mercifully short. The broiler quickly cooks eggplant and toasts bread, which you then smear with garlicky Greek skordalia.

by Kate Krader Bloomberg August 15, 2021August 8, 2021

Surprise! It’s vegan.

by Avery Yale Kamila August 8, 2021August 7, 2021

We trace its origins, from early founders Helen and Scott Nearing to good old Maine thrift.

by Avery Yale Kamila July 25, 2021July 24, 2021

(Finally) catching on elsewhere in the U.S., the dogs have been available here for more than three decades.

by Christine Burns Rudalevige July 18, 2021July 17, 2021

Directed by the founder of the Reducetarian Foundation, ‘Meat Me Half Way’ is fascinating and multi-faceted.

by Ellie Krieger Special to The Washington Post July 18, 2021July 20, 2021

Fans of spanakopita will relish this easy spaghetti riff on the dish.

by Ellie Krieger Special to The Washington Post July 11, 2021July 7, 2021

This grilled dish is a lighter, more summery riff on an Afghan recipe in which the eggplant is fried.

by Christine Burns Rudalevige July 11, 2021July 10, 2021

It’s fast, it’s creative, and you can use up all your leftovers.

by Avery Yale Kamila July 11, 2021July 10, 2021

And with lots of people paying attention to quality, the ice cream is as good as that made with dairy.

by Aaron Hutcherson The Washington Post June 27, 2021June 23, 2021

A pantry-friendly peanut sauce featuring chili-garlic sauce is the star of this vegan noodles recipe.