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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.

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, North Carolina. Here's our chat with Campbell.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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’.

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

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 answers questions about pets and the people who love them.

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

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).

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.

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!).

Each month, we highlight a different reader's "vegiversary"—the anniversary of when they went veg. Read this one, then share your own!

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.

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).

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.

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.

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 seed saving.

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 Arctic waters.

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.

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!).

“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 is Wildlife Services’ predator control program.

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.

We like to 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.

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 the debris. And as this non-biodegradable stuff breaks down, it leaches out pollutants—only one of the ways it threatens sea life.

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.

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!).

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 creaminess, use it to coat baked kale chips, and much more.

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.

The heart works in mysterious ways. Here are five tips for negotiating a relationship with an omnivore.

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.

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!).