The options continue to expand.
vegetarian
Posted inFood, Recipes
This Cava-inspired salad bowl boasts spicy feta and a date vinaigrette
There are no Cava locations in Maine, so if you want to try it, you’ll have to travel – or make it yourself.
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Posted inFood, Recipes
10-minute hummus and vegetable wraps can cure what hangers you
Lebanese writer Salma Hage’s new book, “The Levantine Vegetarian,” shows how lunch can be quickly built on a few ingredients.
Posted inFood, Vegan Kitchen
Father Sebastian Rale may have been Maine’s first vegetarian
The controversial 18th-century Jesuit priest could well have been an ascetic, part of a Christian movement that abstained from meat, which its adherents associated with carnality, gluttony and lechery.
Posted inFood, Recipes
Pav bhaji is a saucy, spicy Indian classic to riff on at home
Pav bhaji, mashed vegetables in a tomato-onion curry and served on buns, is one of Mumbai’s most popular street foods. It’s simple to make at home.
Posted inFood, Recipes
This frittata with greens and feta is a breakfast-for-dinner winner
Use your favorite cooking greens and cheese in this versatile frittata.
Posted inFood, Recipes
Spaghetti aglio e olio is a pantry pasta for the ages
Spaghetti with garlic and olive oil can be on the table in just 20 minutes and is ripe for riffing to make this Italian classic your own.
Posted inFood
Osaka university develops an udon broth derived from plants
Dashi is a key element of Japan’s rich food culture – and of udon broth – but the traditional method of making it from fish may be difficult to maintain, with seafood harvests shrinking because of pollution and climate change.
Posted inFood, Vegan Kitchen
Maine’s slice of the kelp industry continues to grow
Companies are manufacturing foods made with Maine-grown kelp, from burgers to energy bars.
Posted inFood, Recipes
Asparagus salad with pickled spring onions is a peak-season delight
The quick-pickled onions add crunch, brightness and acidity in this seasonally-inspired salad.