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    By: Mary Margaret Chappell May 27, 2015

    Confessions of a Self-Taught Gluten-Free Cook

    Our food editor explains how she learned to cook and bake gluten-free like a pro—and how she put together our new 8-week online Gluten-Free Vegetarian Cooking Course to help you make your own easy, healthy gluten-free recipes too.

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recent posts
  • May 26, 2015

    Tell VT: Go-To Veggie Burger Toppings?

    Got a super-tasty and creative way to top your meatless patty? We want to hear about it! Share your comment below, and see what others have to say. Our favorite responses will be published in the next issue of the

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  • May 22, 2015

    Veg Hot Spot: Lands in Love Resort in Costa Rica

    Nestled in a lush tropical valley in Costa Rica, this hotel and restaurant is so much more than a place to enjoy plant-based meals with flair. It’s also a sanctuary for nearly 350 rescued animals. Here’s why we’re in love.

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  • May 21, 2015

    Is Low-Fat Always Better Than Full-Fat?

    It wasn’t so long ago that we began blaming fat for all the things that ail us, leading to widespread fat phobia and the proliferation of lower-fat foods on store shelves. Yet opting for low-fat or fat-free items might be

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