Whether you have a table full of vegans and vegetarians, flexitarians or carnivores, Chef Justin Cucci offers these easy tips and satiating alternatives for a happy and healthy holiday.
The runaway popularity of this kitchen gadget is well deserved – and if you haven’t yet had a chance to take one for a spin, now’s your chance. Vegetarian Times and our sister publication Clean Eating are teaming up with Instant Pot to give away two Instant Pot cookers. Enter to win now!
This savory vegan kombu broth is delicious on its own, or you can use it as a base for other dishes.
This nutrient-dense smoothie—it’s basically a meal in a glass—is rich in satisfying protein and energizing MCT oil
Shiitake mushrooms are packed with B vitamins and have the power to fight cancer cells, cardiovascular disease and infections. Here's an easy — and delicious — way to incorporate them into your diet.
In this recipe we’ve left the edible squash skin on the pieces to hold them together and to add a touch of color. Look for colorful varieties of cauliflower—in season in October—to brighten the salad even more.
Spiral slicers turn butternut squash into super-quick cooking “noodles”: two to three minutes in a pan, and the orange curls are ready to star in a delicious lentil dinner.
Rev up your apple pie repertoire with this free-form beauty that’s loaded with dried apricots, figs, and cranberries, plus a healthy splash of Armagnac, an aged brandy from Bordeaux.
Garlic does more than ward off vampires. In fact, it has been used at medicine for thousands of years. Here are four health benefits of this natural herbal ingredient.
The real superfood on your holiday table is the fruit in your sauce boat.
Stuck in a steak house or oyster bar? Here are some tips for staying true to your vegetarian diet at a restaurant.
Make a quick and easy vegan pizza dough that any beginner chef can make.
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