CHEF’S TRICK VIDEO: How to Peel and Cut a Mango

By: Jolia Sidona Allen

 

Watch this video to learn how to peel and cut a mango like a pro. Practice this chef’s trick by making our Brazilian Black Bean Stew. No time to shop? Get the ingredients for this recipe delivered right to your kitchen from Chef’d!

Comments (0)

recent posts

  • mango-and-chili-powder
    TASTE BUDS: Mango & Chili Powder
    By: Vegetarian Times | Comments (0)

    Chef Roberto Martin shares his favorite culinary pairing, tangy mango with the heat of chili powder, perfect for barbecues and warm days. READ MORE

  • Flour Power
    How to Use Gluten-Free Flours
    By: Elliott Prag | Comments (0)

    Get tips for using gluten-free flour for baking, thickening sauces, and dredging proteins. Learn how to make your own and how to keep it vegan. READ MORE

  • Celery-Apple-Kiwi Juice with Ginger
    Ask the Nutritionist: What Do You Think About Juice Cleanses?
    By: Peggy Kotsopoulos | Comments (0)

    Are juice cleanses all they’re cracked up to be? How do we really make them worth it? Registered Holistic Nutritionist Peggy Kotsopoulos, author of Kitchen Cures, explains. READ MORE

  • Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy
    CHEF’S TRICK VIDEO: How to Peel Ginger
    By: Jolia Sidona Allen | Comments (1)

    Watch this video to learn how to peel ginger like a pro. READ MORE

  • corn chayote and green chile burritos
    TELL VT: Share Your Favorite Veg Food
    By: Vegetarian Times | Comments (7)

    We want to know: If your best friend was considering becoming vegetarian, what food would you offer him or her to show how good it can be? Share your comment below, and see READ MORE

  • walnuts
    Why You Should Eat More Nuts (+ How to Shop for Them!)
    By: Celine Beitchman | Comments (0)

    Learn how to shop for nuts, one of the best sources of good quality fats, fiber and protein, and Omega 3, from Natural Gourmet chef instructor Celine Beitchman. READ MORE

  • canteloupe_vanilla
    Taste Buds: Cantaloupe and Vanilla
    By: Vegetarian Times | Comments (0)

    What are the BFFs of the food world? Here, Emily von Euw, blogger at This Rawsome Vegan Life, author of 100 Best Juices, Smoothies, and Healthful Snacks, shares her favorite culinary pairing: cantaloupe and vanilla. READ MORE

  • Cowabunga! Pro Surfer Esther Hahn Shares Her Vegan Cupcake Recipe
    Cowabunga! Pro Surfer Esther Hahn Shares Her Vegan Cupcake Recipe
    By: Vegetarian Times | Comments (1)

    Sweet Almond Whipped Cream 1/2 cup sweetened almond milk 1 cup extra-firm silken tofu 4 Tbs. maple syrup 1/4 tsp. salt 8 Tbs. cooked white rice 1/2 tsp. coconut extract 2 tsp. almond extract READ MORE

  • Sorbets
    3 Supermarket Sorbets Our Editors Love
    By: Tami Fertig | Comments (0)

    Our favorite summer treat? A scoop or two (OK, three) of sorbet. VT staffers dug into pint after pint of the frozen dessert to choose a few of the best. Here’s why we reach for these super-cool choices. READ MORE

  • Beauty Shot
    A Guide to Cruelty-Free Summer Beauty
    By: Ashlee Piper | Comments (0)

    Summertime, and the livin’ should be easy. So, simplify your grooming routine, and get your (sun-damage-free) glow on 
with an assist from these healthful hacks and naturally sourced goods. READ MORE

  • non_dairy_milk
    Shop Like a Chef: How to Buy Non-Dairy Milks
    By: Barbara Rich | Comments (3)

    Whether you’re lactose-intolerant, follow a vegan diet, or just want to switch it up, non-dairy milks make a tasty and versatile addition to try. There are many varieties on the market today—we aren’t limited to just soy milk anymore. While the milks may come across as straightforward, here’s some important READ MORE

  • the_springs_vegan_restaurant
    Veg Hot Spot: The Springs in Los Angeles
    By: Kate Wertheimer | Comments (0)

    An oasis of wellness in the downtown Arts District of Los Angeles, The Springs welcomes stressed urbanites. The one-stop shop for healthful, sustainable living encompasses an organic juice bar, a 40-person yoga studio, a spa and wellness center, a vegan wine bar, 
and a raw vegan restaurant. Here’s why you READ MORE

  • supplement_smarts
    How to Get Enough DHA and EPA
    By: David Kalmansohn | Comments (1)

    The omega-3 fatty acids docosahexaenoic acid and eicosapentaenoic acid—better known as DHA and EPA, respectively—support brain and heart function, maintain vision, improve mood, and control inflammation. Here’s what to look for (and what to avoid) when shopping for vegetarian supplements. READ MORE

  • Beer, Jello and Gummy Bears
    10 Supermarket Foods and Drinks That Aren’t Always Veg
    By: Tami Fertig | Comments (2)

    Grocery shopping can be intimidating for new vegetarians: off-limits ingredients abound, and questionable products seem to lurk in every aisle. Is there lard in those beans? Anchovies in that dressing? When in doubt, use this handy cheat sheet—and learn how to replace non-veg items with suitable substitutions. READ MORE

  • Juicers
    High/Low: 2 Juicers We Love
    By: Tami Fertig | Comments (1)

    Skip the juice bar! You can whip up your own cool, refreshing drinks at home with these easy-to-use juicers. Here’s why VT editors are into them. READ MORE

  • VT-JulAug15-Microwave-Final
    Is Microwaving Food Bad for You?
    By: Matthew Kadey | Comments (0)

    Does nuking your frozen veggies or leftover pizza zap the nutrients out of it? We investigate—and provide must-know tips to boost nutrition and safety. READ MORE

  • Screen Shot 2015-06-16 at 9.16.56 AM
    How I Learned to Love Xanthan Gum (Through Gluten-Free Baking)
    By: Mary Margaret Chappell | Comments (0)

    I am an obsessive label reader. Show me a food product or snack item I haven’t heard of before, and I won’t look at the packaging or calories—I’ll zoom straight for the ingredients list. READ MORE

  • natural_sweetener
    Shop Like a Chef: How to Choose Sugar Substitutes
    By: Elliott Prag | Comments (0)

    Looking to replace conventional white sugar, brown sugar, or corn syrup with alternative sweeteners? Below are a few key pointers for choosing the best ones. READ MORE

  • food_bikes
    Are Food Bikes the Next Food Trucks?
    By: Michael Kaminer | Comments (0)

    Food trucks are making way for bicycles as a nimbler, greener vehicle for mobile meal service. Employing souped-up bikes—and even trikes—food entrepreneurs are delivering culinary pleasures to peckish pedestrians. Here’s a tasty selection. READ MORE

  • tell_vt_veggie_burger
    Tell VT: Go-To Veggie Burger Toppings?
    By: Vegetarian Times | Comments (33)

    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 magazine. READ MORE

  • gluten_free_vegetarian_cooking
    Discover Online Learning (Via Gluten-Free Cooking!)
    By: Mary Margaret Chappell | Comments (0)

    Our food editor explains how she fell in love with taking online classes—and how she created VT’s first online cooking course: Gluten-Free Vegetarian Cooking. READ MORE

  • apricots_peak_season
    How to Pick, Prep, and Cook with Apricots
    By: Matthew Kadey | Comments (0)

    A member of the stone fruit family thanks to its stone-
like pit, this sweet-tart favorite is so much more than 
a peach wannabe. Here’s how to choose it and use it while it’s in season. READ MORE

  • Vege 6.2_0024
    Meetup for Meatless Monday Giveaway!
    By: Jolia Sidona Allen | Comments (9)

    Calling all home cooks: VT has teamed up with Chef’d to make cooking and enjoying our chef-created, kitchen-tested, editor-approved recipes easier than ever. You choose the recipe, and Chef’d delivers the ingredients straight to your doorstep. To inspire you to get cooking, we’re hosting a MEETUP FOR MEATLESS MONDAY GIVEAWAY! READ MORE

  • danne-dzenawagis_vegiversary
    Happy Vegiversary to VT Reader Danne Dzenawagis
    By: Vegetarian Times | Comments (1)

    Each month, we highlight a different reader’s “vegiversary”—the anniversary of when they went veg. Read this one, then share yours for a chance to be featured in the magazine. READ MORE

  • Miyokos_creamery_vegan_cheese
    The Find: Miyoko’s Creamery Vegan Cheese
    By: Tami Fertig | Comments (1)

    Here at VT, we’re always on the lookout for the latest-and-greatest vegan cheese. Kite Hill. Treeline. Dr-Cow. We’ve devoured it all. Our current obsession? Miyoko’s Creamery. The aged cashew-based goodies made by vegan DIYer and cookbook author Miyoko Schinner elevate any cheese plate, sandwich, pasta dish, or straight-up snack attack. READ MORE

  • Flourless Chocotate Cake With Strawberry Coulis
    Gluten-Free Party Planner: Start with Dessert and Work Back
    By: Mary Margaret Chappell | Comments (3)

    What do you do when you’re planning a party menu and find out two of the ten guests are gluten-intolerant? Our food editor scraps all her ideas and creates a new, totally gluten-free menu! Get her tasty recipe ideas here and in our new 8-week online Gluten-Free Vegetarian Cooking Course. READ MORE

  • Traveling_Spoon_Durga4_ChennaiIndia
    Spoon-Fed: How Traveling Spoon Helps Hungry Travelers
    By: Michael Kaminer | Comments (1)

    Traveling Spoon, which connects travelers with local hosts, is especially appealing for vegetarians journeying to destinations where dining can get tricky. READ MORE

  • summer_grilling
    High/Low: 2 Portable Grills We Love
    By: Tami Fertig | Comments (1)

    Planning a summer camping trip or picnic at the beach? Pack one of these portable grills for flame-kissed veggie burgers and skewers wherever you roam. (P.S.: They’re great for small patios too.) READ MORE

  • summer_produce
    Shop Like a Chef: How to Make the Most of Summer Produce
    By: Olivia Roszkowski | Comments (0)

    Fresh summer produce is on the verge of running rampant. Hurray! There are endless, easy ways to incorporate variety, color, and vibrant flavors into your warm-weather cooking. Follow these tips for using seasonal fruits and veggies—whether you picked them up at your neighborhood farmers’ market or your own rooftop garden. READ MORE

  • mary_margaret_chappell
    Confessions of a Self-Taught Gluten-Free Cook
    By: Mary Margaret Chappell | Comments (2)

    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. READ MORE

  • landsinlove
    Veg Hot Spot: Lands in Love Resort in Costa Rica
    By: Juliet Pennington | Comments (1)

    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. READ MORE

  • low-fat foods
    Is Low-Fat Always Better Than Full-Fat?
    By: Matthew Kadey | Comments (2)

    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 hurting, not helping, our health and weight-loss efforts. Here’s why. READ MORE

  • okra
    How to Pick, Prep, and Cook with Okra
    By: Elliott Prag | Comments (8)

    Okra’s popularity extends throughout the Mediterranean, Southeast Asia, and the Southern United States. When cut, the ridged okra pod oozes a sticky substance that thickens stews, such as Creole gumbo or Middle Eastern bamya. Here’s how to choose it and use it while it’s in season. READ MORE

  • cream_cheeses
    4 Cream Cheeses Our Editors Love
    By: Tami Fertig | Comments (0)

    Cream cheese isn’t just for breakfast—use it to make light and luscious desserts, dips, pasta sauces, and more. Here’s why we reach for these VT fridge favorites. READ MORE

  • ChickpeaCrabCakes_STREETVEGAN
    Cookbook Snapshot: Recipes from Cinnamon Snail Food Truck
    By: Tami Fertig | Comments (1)

    Fans of Cinnamon Snail, rejoice! While the beloved NYC-based food truck recently called it (mostly) quits, chef/owner Adam Sobel has served up a new cookbook, so you can re-create truck favorites at home. Don’t know where to start? We’ve got our eye on the New England–Style Chickpea “Crab” Cakes with READ MORE

  • White_Pizza_with_Broccoli_Chefd_cropped
    The Easiest New Way to Make VT Recipes: Get Chef’d!
    By: Tami Fertig | Comments (0)

    Want to make our recipes but think you don’t have time to pick up the ingredients and cook? Think again. We just partnered with Chef’d, which delivers measured-and-ready-to-go fresh ingredients with recipe cards right to your doorstep, so you can whip up tasty vegetarian meals in no time at all. READ MORE

  • seedsaver
    Movie on a Mission: Seeds of Time
    By: Amy Spitalnick | Comments (0)

    The future of food is in peril, warns the documentary film Seeds of Time. Gorgeously shot, the film follows the global odyssey of agriculture pioneer Cary Fowler to help ensure food security for the world’s population. Here, we dig a bit deeper with Fowler about what makes for a sustainable READ MORE

  • cooking_oils
    Shop Like a Chef: How to Choose the Best Cooking Oils
    By: Celine Beitchman | Comments (1)

    Intimidated by the wall of oils at your local supermarket? Here are Natural Gourmet Institute chef Celine Beitchman’s top three varieties for everyday cooking, plus a few handy tips for picking out the best bottles. READ MORE

  • veg_kids
    How to Be Supportive When Your Kid Goes Veg
    By: Lisa Barley | Comments (3)

    Got a kid who just ditched meat? Don’t worry: children and adolescents can get all the vitamins and minerals they need from a well-planned veg diet. Your child’s new diet doesn’t have to make your life more difficult. Here’s what to do when your little vegetarian (or vegan) makes the READ MORE

  • VTfoodieAwardsLogo
    Vote Now! Announcing Our 2015 Foodie Awards Nominations
    By: Tami Fertig | Comments (3)

    Calling all grocery shoppers! We need your help: for this year’s Foodie Awards, VT editors scoured every corner of the supermarket to pick 100 must-have veg products. Now we want to know your favorites. Just by voting, you could win a $100 gift card. READ MORE

  • berry_shortcake
    Tell VT: What’s Your Favorite Summery Dessert?
    By: Vegetarian Times | Comments (7)

    Got a go-to warm-weather treat? Share your answer here, and see what others have to say. Our favorite responses will be published in the next issue of the magazine. READ MORE

  • big plastic pollution
    Movie on a Mission: Inside the Garbage of the World
    By: Amy Spitalnick | Comments (0)

    “When you learn that an average American discards 4.5 pounds per day of trash, you realize we are the problem because we are not aware of where our trash is going and what it does to the environment and ultimately to our health,” says Philippe Carillo, co-director and co-producer—with his READ MORE

  • Vegetarian_Paris
    Vegetarian in Paris: Top Spots to Eat and Shop
    By: Mary Margaret Chappell | Comments (1)

    The trend for veg-friendly restaurants, shops, and cafés has taken hold in Paris, creating new options for travelers to the City of Light. With that in mind, we chatted with our favorite Parisian insider, Aurelia d’Andrea, a regular VT contributor and the author of Vegetarian Paris: The Complete Insider’s Guide READ MORE

  • Xavier Rudd
    Veg Celeb: Xavier Rudd
    By: Amy Spitalnick | Comments (0)

    Backed by a globally diverse band of musicians—aptly named The United Nations—Australian musical artist and eco-activist Xavier Rudd this spring released a new album, Nanna. Rudd chats with us just as he’s about to kick off a North American tour with the band. READ MORE

  • freezer_foods
    How to Use Your Freezer for Faster, Cheaper Meals
    By: Tami Fertig | Comments (2)

    Got more kale than you can handle? Enough chili to feed an army? Fear not! You can save just about anything if you freeze it for later. The trickier part: not neglecting what you’ve frozen. Here are a few simple tricks and ideas to get you started. READ MORE

  • plantpure_nation
    Movie on a Mission: PlantPure Nation
    By: Amy Spitalnick | Comments (1)

    T. Colin Campbell’s groundbreaking 2004 book The China Study has inspired another film, this one closer to home. Campbell’s son, Nelson, is executive producer and director of PlantPure Nation, a film that documents the younger Campbell’s demonstrating the health benefits of a plant-based whole-foods diet in his hometown of Mebane, READ MORE

  • Hard Boiled Egg
    Shop Like a Chef: How to Buy Eggs
    By: Barbara Rich | Comments (1)

    Think all eggs are created equal? Think again. There are many (often confusing) variables to consider when seeking out the best carton. Barbara Rich, a chef instructor at Natural Gourmet Institute, offers expert tips on what to look for—and what to avoid. READ MORE

  • cast-iron-skillets
    High/Low: Cast-Iron Skillets We Love
    By: Tami Fertig | Comments (0)

    The cast-iron skillet is a true kitchen champ: it retains heat longer than steel, lasts forever, and gets more non-stick the more you use it. Plus, you can take it straight from stove or oven to table for pretty presentation. Here are our two favorites. READ MORE

  • sweet_onion
    How to Pick, Prep, and Cook with Sweet Onions
    By: Matthew Kadey | Comments (0)

    With their higher sugar and lower sulfur contents, sweet onions are less likely than ordinary storage onions to bring a tear to your eye. They taste milder too. Here’s how to choose them and use them while they’re in season. READ MORE

  • charcoal_cleanser
    The Dirt on The Newest Beauty Trend: Charcoal
    By: Elizabeth Barker | Comments (0)

    Here’s a surprising ally in clean living: activated charcoal, a natural ingredient turning up everywhere from bar soaps to toothbrushes. Here’s why you should give the trend a try. READ MORE

  • INHABIT - Scything
    Movie on a Mission: Inhabit
    By: Amy Spitalnick | Comments (0)

    The result of a three-year odyssey in what director/cinematographer Costa Boutsikaris calls his “veggie-oil-solar-powered-filmmaking-mobile-unit” (a converted VW van), this film documents ecological design systems in action across the U.S. Northeast and Midwest. Here’s our chat with Boutsikaris. READ MORE

  • muesli
    3 Editor Picks for a Muesli Breakfast
    By: Tami Fertig | Comments (0)

    Move over, granola! For a quick-and-wholesome breakfast, VT staffers munch on muesli—a hearty mix of oats, nuts, seeds, and dried fruits. Here are our favorites, plus four easy ways to enjoy them. READ MORE

  • sugar_in_fruit
    Can the Sugar in Fruit Make You Gain Weight?
    By: Matthew Kadey | Comments (4)

    Should you limit your trips to the fruit bowl if you’re trying to stay svelte? We investigate—and provide tips for smart snacking. READ MORE

  • Carolina head shot
    Veg Celeb: Carolina Sarassa
    By: Amy Spitalnick | Comments (1)

    Anchor/correspondent for MundoFox National Network News, this three-time Emmy Award winner is also co-author of the true-crime book Dancing on Her Grave: The Murder of a Las Vegas Showgirl. An animal lover who’s adopted two cats and two dogs, Sarassa went vegetarian three years ago and is now vegan. READ MORE

  • ecofriendlycleaning
    Eco-Friendly Ways to Clean Your Kitchen Tools
    By: Charity Ferreira | Comments (1)

    One of the greenest things you 
can do in your kitchen is to invest in good-quality cookware and tools 
and then maintain them with care 
so that they last a long time. Here’s 
how to keep your cooking equipment sparkling clean and in tip-top condition—without using harsh chemicals. READ MORE

  • farmer_and_the_cook
    Veg Hot Spot: California’s The Farmer and the Cook
    By: Lisa Barley | Comments (0)

    Off the beaten path in Ojai, Calif., you’ll find this organic vegetarian market and restaurant, the realization of Steve Sprinkel and Olivia Chase’s farm-to-table dream. Since 2001, it has offered produce from Sprinkel’s 16-acre farm and 
a Mexican-inspired daily menu from Chase’s kitchen. READ MORE

  • cherimoya
    How to Pick, Prep, and Cook with Cherimoya
    By: Matthew Kadey | Comments (0)

    Don’t let its reptilian appearance deter you: this tropical fruit tastes like a cross between pineapple, mango, coconut, and vanilla. With its sweet, white flesh and velvety texture, cherimoya is also called custard apple. Here’s what to do with it while it’s in season. READ MORE

  • vegiversary_julie_dangelo
    Happy Vegiversary to VT Reader Julie D’Angelo!
    By: Vegetarian Times | Comments (0)

    Each month, we highlight a different reader’s “vegiversary”—the anniversary of when they went veg. Read this one, then share yours for a chance to be featured in the magazine. READ MORE

  • Marco_Headshot_crop
    Veg Celeb: Marco Antonio Regil
    By: Amy Spitalnick | Comments (1)

    Helming Spanish-language versions of such iconic game shows such as The Price Is Right, this Mexican broadcaster currently hosts 100 Latinos Dijeron on MundoFOX. Regil went vegan in September 2006, after watching the PETA documentary Glass Walls. Here’s our chat with him. READ MORE

  • veg_budget
    Tell VT: What’s Your Best Tip for Eating Veg on a Budget?
    By: Vegetarian Times | Comments (59)

    Got a tried-and-true way to eat vegetarian or vegan for less? Share your comment here, and see what others have to say. Our favorite responses will be published in the next issue of the magazine. READ MORE

  • coffee_grinders
    High/Low: Coffee Grinders We Love
    By: Tami Fertig | Comments (1)

    Quit buying ground coffee! Grinding whole beans in a coffee grinder makes for a stronger, fresher-tasting brew (that’s packed with good-for-you antioxidants, to boot). Both of our favorite coffee grinders have conical burrs—not blades—to deliver the most consistent grind. READ MORE

  • cruelty_free_beauty
    How to Shop for Cruelty-Free Beauty Products
    By: Elizabeth Barker | Comments (2)

    Even as more and more companies add botanical beauty-boosters to their products, some still rely on animal-sourced ingredients, as well as chemicals that could mess with your health while wrecking the environment. Here’s how to scan labels for questionable ingredients. READ MORE

  • food_swaps
    How to Join a Food Swap
    By: Karen Edwards | Comments (0)

    Trading edibles may be a time-honored school ritual, but adults looking for more variety in their menus are getting into the act too. Options include food swaps, package swaps, garden swaps, and community-supported agriculture box swaps. 
Take your pick, and start swappin’. READ MORE

  • Spinach-Artichoke_Mini_Lasagnas_blog
    The Best of VT’s Reader Recipe Contests
    By: Vegetarian Times | Comments (0)

    Our readers make the best recipes. But don’t take our word for it. Just look at the winning creations from VT’s many reader recipe contests: we compiled the best of them (including the oh-so-creative spinach-artichoke mini lasagnas pictured above). Take a peek, then enter this year’s contest! READ MORE

  • beans_vegetarian_protein
    7 Top Protein Sources for Vegetarians
    By: Tami Fertig | Comments (1)

    Worried that you—or someone you love—won’t get enough protein without meat? Relax! By eating a variety of healthful veg foods, you can easily cover your protein bases. Not sure where to start? Here are a few of the most convenient and affordable protein-packed staples. READ MORE

  • high_heat_roasting
    How to Roast Vegetables Like a Pro
    By: Mary Margaret Chappell | Comments (1)

    Get out your baking sheet and preheat your oven: it’s veggie-roasting season! Here are six simple steps to roasting success (plus recipes). READ MORE

  • Elaine and goat
    Veg Celeb: Elaine Hendrix
    By: Amy Spitalnick | Comments (0)

    Best known for her roles in Romy & Michelle’s High School Reunion and Disney’s The Parent Trap, this actress has a reputation as a matchmaker—a pet matchmaker, that is. So much so that she’s teamed up with Sideshow Network for The Pet Matchmaker Podcast. The vegan and animal activist here READ MORE

  • mini_meals_myth
    Will Grazing on Mini-Meals Help You Lose Weight?
    By: Matthew Kadey | Comments (0)

    Or is it better to eat fewer, larger meals to shed pounds? We investigate—and provide tips for smarter snacking between meals. READ MORE

  • pshsinaction
    Budding Veg Celebs: PinkStrings & HotSauce
    By: Amy Spitalnick | Comments (0)

    Sisters Catherine and Bo Fortney’s cover of “Hanging Tree,” from The Hunger Games: Mocking Jay Part 1, put their musical duo at the top of the Music Audio Chart. Here’s our Q&A with Catherine, 14, and Bo, 17, who taught themselves how to play guitar (and are both vegetarian). READ MORE

  • karyns_day_spa
    Veg Hot Spot: Karyn’s Day Spa in Chicago
    By: Ashlee Piper | Comments (0)

    The name Karyn Calabrese 
is synonymous with the vegan and raw food movements in the Midwest, but along with her delicious fare, it’s Calabrese’s ability to defy aging that has people flocking to Karyn’s spa, health-food store, and raw-food restaurant in the Windy City. READ MORE

  • parsnips_peak_season
    How to Pick, Prep, and Cook with Parsnips
    By: Matthew Kadey | Comments (3)

    Nutty and slightly sweet tasting, these root veggies are at their best when the weather is chilly. Here’s what to do with them while they’re in season (recipes included!). READ MORE

  • vegiversary_liz_cairns
    Happy Vegiversary to VT Reader Liz Cairns!
    By: Vegetarian Times | Comments (0)

    Each month, we highlight a different reader’s “vegiversary”—the anniversary of when they went veg. Read this one, then share your own! READ MORE

  • Justin_Bua
    Veg Celeb: Street Art Throwdown’s Justin Bua
    By: Amy Spitalnick | Comments (0)

    Justin Bua’s art spans not just galleries and museums, but also the street. Additionally, he serves as host, co-judge, and executive producer on Oxygen’s Street Art Throwdown. A longtime vegan, he recently developed the Bua Bar. We chatted with him about making stone-ground chocolate, raising his daughter vegan, and more. READ MORE

  • Shredded-Beet-Bowl-with-Nori-Confetti-458x326
    Editors’ Picks: 3 Graters We Love (Plus Recipes!)
    By: Mary Margaret Chappell | Comments (0)

    Instead of making do with so-so lettuce greens this time of year, whip up crisp, flavorful salads with crunch-tastic fennel, celery, cabbage, beets, and more using a grater, mandoline, or food processor. Here’s our favorite grating gear (and what to do with it). READ MORE

  • Shepherd's Pie
    Tell VT: What’s Your Favorite Meal to Freeze?
    By: Vegetarian Times | Comments (25)

    Got a go-to dish that you make ahead and freeze? (We love freezing homemade casseroles like Sweet Potato Shepherd’s Pie!) Share your comment below, and see what others have to say. Our favorite responses will be published in the next issue of Vegetarian Times. READ MORE

  • ugly_fruits
    Why You Should Eat More Ugly Fruits and Veggies
    By: Kate Wertheimer | Comments (4)

    While it may not sound too appealing, the ugly fruit movement 
is flourishing in Europe. The trend can’t catch on soon enough here in the States. Here’s what it’s all about—and how you can embrace it at the supermarket and local farmers’ market. READ MORE

  • Sprouts Julie Gibbons
    Movie on a Mission: Open Sesame
    By: Amy Spitalnick | Comments (0)

    About 90 percent of the varieties of fruits and vegetables grown 100 years ago no longer exist. “Open Sesame: The Story of Seeds” explores efforts worldwide to promote crop diversity and help secure our food supply. Here’s our Q&A with the film’s producer/director, Sean Kaminsky, about the longstanding practice of READ MORE

  • chocolate_dipped_treats
    4 Secrets to Making the Best Chocolate-Dipped Treats
    By: Joyce Sangirardi | Comments (0)

    Want to really impress your honey on Valentine’s Day? Whip up a batch of chocolate-dipped delights. Here are a few expert tips (and recipes!) to ensure success. READ MORE

  • Arctic Sunrise near Prirazlomnaya Oil Rig
    Movie on a Mission: Black Ice
    By: Amy Spitalnick | Comments (0)

    When you think piracy, Greenpeace doesn’t immediately come to mind. Yet that was the charge leveled against 30 of the non-profit’s activists in 2013 by the Russian government—after Russian special forces seized the team from the Greenpeace ship Arctic Sunrise during its protest of the first-ever oil drilling operation in READ MORE

  • hot_bread_kitchen
    Veg Hot Spot: NYC’s Hot Bread Kitchen
    By: Michael Kaminer | Comments (0)

    With its tantalizing, yeasty aromas and daily output of nearly 10,000 loaves and rolls, Hot Bread Kitchen might seem like any busy New York bakery. But there’s a satisfying twist: every worker is an immigrant or low-income woman getting on-the-job training and basic English-language instruction as part of her employment. READ MORE

  • meyer_lemon
    How to Pick, Prep, and Cook with Meyer Lemons
    By: Elliott Prag | Comments (1)

    Its rounded shape and heady perfume distinguish the Meyer lemon from your typical supermarket variety. A hybrid of an orange and a conventional lemon, the Meyer lemon is prized among cooks for its low acidity and sweet-tart flavor. Here’s how to use it while it’s in season (right now!). READ MORE

  • Two Wolves
    Movie on a Mission: Exposed
    By: Amy Spitalnick | Comments (0)

    “Wildlife isn’t agriculture,” says Brooks Fahy, executive director of the non-profit Predator Defense. Sounds obvious, and yet the Federal government agency known as Wildlife Services falls under the authority of the USDA. Here’s our Q&A with Fahy about a new doc he co-directed and co-produced, which exposes the scandal that READ MORE

  • VeganG_Chili_MED-458x326
    How to Throw a Veg Super Bowl Party
    By: Tami Fertig | Comments (1)

    Who says you need beefy loaded nachos and buffalo wings to throw a crowd-wowing Super Bowl party? You can easily make meatless versions of game-day classics that carnivores and vegetarians alike will love. Here are a few of our favorite party-worthy eats. READ MORE

  • MakiniHowell
    Seattle Chef Makini Howell Loves Parsnips and Pears
    By: Vegetarian Times | Comments (0)

    Each month, we ask chefs and other foodies to share their favorite culinary pairings. Here’s what Makini Howell—chef/owner of Seattle’s Plum Bistro and author of Plum: Gratifying Vegan Dishes from Seattle’s Plum Bistro—loves about parsnips and pears (in season now!). READ MORE

  • Plastic Paradise - Image 2
    Movie on a Mission: Plastic Paradise
    By: Amy Spitalnick | Comments (1)

    Our Q&A with journalist Angela Sun, who set out to investigate Midway Island in the middle of the Great Pacific Garbage Patch, a massive trash heap in a remote part of the Pacific Ocean. As seen in Plastic Paradise, the film documenting her odyssey, plastic stuff makes up most of READ MORE

  • driedbeans
    How to Eat Vegetarian on a Budget
    By: Tami Fertig | Comments (7)

    Eating vegan or vegetarian doesn’t have to cost a bundle. Here are a few tried-and-true ways (and recipes!) to help you save at the supermarket while still loading up on plenty of nutritious, organic meatless foods. READ MORE

  • coconut_StockFood_EisingStudio
    Should You Worry About Saturated Fat in Coconut?
    By: Dawn Jackson Blatner | Comments (4)

    Do you have to be concerned about the high saturated fat content in this much-beloved plant food? We asked a nutritionist for the low-down (plus cooking tips!). READ MORE

  • Screen Shot 2015-01-20 at 9.26.19 AM
    How to Make Almond Butter
    By: Jenné Claiborne | Comments (8)

    Watch this video from blogger Jenné Claiborne to learn how to make your own almond butter—you’ll never go back to the store-bought variety! Enjoy it on sliced apples, spoon it onto bite after bite of a banana, dollop a tablespoon or two into your favorite smoothie to add protein and READ MORE

  • indoorherbs
    How to Grow an Indoor Herb Garden
    By: Willi Galloway | Comments (0)

    The easiest way to cheer up your kitchen in the middle of winter? Grow herbs indoors. With a few fresh sprigs at your fingertips, you can add instant flavor to everything from smoothies to soups. Here are our best tips to ensure you’ll have a steady supply all season long. READ MORE

  • datingnonvegetarians
    5 Expert Tips for Dating a Non-Vegetarian
    By: Lisa Barley | Comments (22)

    Opposites often attract, and in a mostly omnivorous world, it’s not surprising that vegetarians aren’t exclusively dating one another. Want to make it work across the dietary divide? We asked Ayindé Howell and Zoë Eisenberg, co-authors of The Lusty Vegan, for their best relationship survival advice. READ MORE

  • JoshuaKatcher
    Q&A with Vegan Menswear Designer Joshua Katcher
    By: Ashlee Piper | Comments (0)

    Joshua Katcher has a reputation as a rebel wunderkind in the fashion world, thanks to the elegant and animal-product-free clothing he designs for his brand, Brave GentleMan. We asked him about how he got started in fashion, and what he loves to cook at home. READ MORE

  • Cleansing Grains
    How to Freshen Up Skin with Cleansing Grains
    By: Elizabeth Barker | Comments (0)

    Got rough, drab winter skin? When ground into a fine powder, grains such as rice, oats, quinoa, and millet make for gentle cleansers that leave skin supremely smooth. Here’s why and where to find them (plus a recipe for a DIY scrub!). READ MORE

  • vegiversary betsy smith
    Happy Vegiversary to VT Reader Betsy Smith!
    By: Vegetarian Times | Comments (1)

    Each month, we highlight a different reader’s “vegiversary”—the anniversary of when they went veg. Read this one, then share your own. READ MORE

  • collard_greens-458x326
    How to Pick, Prep, and Cook with Collard Greens
    By: Elizabeth Stark | Comments (0)

    On their own, collard greens have a mild, smoky taste, but they also take on other flavors beautifully. Here’s what to do with them while they’re in season. READ MORE

  • tofu varieties
    A Beginner’s Guide to Tofu Varieties
    By: Nava Atlas | Comments (0)

    Even the most experienced veg chefs suffer tofu insecurity every once in a while. Silken or soft? Sprouted or regular? Here are the best uses for each type of tofu (plus recipes!). READ MORE

  • quick-preserved_lemons-458x326
    7 Ways to Use Preserved Lemons
    By: Mary Margaret Chappell | Comments (0)

    Preserved lemons add a fragrant, slightly bitter layer to a variety of dishes, are easy to whip up at home, and can be stored in the fridge for several months. Here’s how to make and use them. READ MORE

  • Pumpkin-Leek-and-Mushroom-Pitzas-458x326
    How to Make Super-Quick Flat-Bread Pizzas
    By: Mary Margaret Chappell | Comments (1)

    Spread tomato sauce on pita, sprinkle with cheese, toast till bubbly, and presto: flat-bread pizza! Starting with this simple formula, you can play around with different flat-bread bases and tasty toppings to whip up all kinds of inventive combinations. Here are 10 ideas to get you started. READ MORE

  • kale-458x326
    Tell VT: What’s Your Favorite Leafy Green?
    By: Vegetarian Times | Comments (52)

    What do you love most: Kale? Spinach? Collard greens? Swiss chard? Share your answer here, and see what others have to say. Our favorite responses will be published in the next issue of Vegetarian Times. READ MORE

  • Dutch oven tips
    Pro Tips for Cooking in a Dutch Oven
    By: Mary Margaret Chappell | Comments (0)

    Got a Dutch oven as a holiday gift? Sweet! Heavy-bottomed and ovenproof with a tight-fitting lid, this thick metal pot heats evenly and holds heat well, so veggies sear and sizzle, soups simmer slowly, frying oil stays hot, and puddings don’t stick. Here are a few handy things to know READ MORE

  • roastedcauliflowerparchment
    Roasting Veggies With Aluminum Foil Vs. Parchment
    By: Dawn Jackson Blatner | Comments (8)

    Is it healthier to line your roasting pan with parchment paper or aluminum foil? We asked a nutritionist for the low-down, plus tips on which oils to use and what temperature to set your oven. READ MORE