Happy Vegiversary to VT Reader Betsy Smith!
Each month, we highlight a different reader's "vegiversary"—the anniversary of when they went veg. Read this one, then share your own.
All Content
How to Pick, Prep, and Cook with Collard Greens
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.
Sweet Potato Cornbread with Collard Confetti
Three Southern favorites come together in this tasty quick bread. For easy chopping, fold the collard leaves in half lengthwise, slice out the center stems, then stack the leaves to efficiently cut them into 1/4-inch-thick strips.
Potato Salad with Mustard Greens
To achieve the best possible texture, both celery and potatoes are steamed for this salad.
Kale and Cauliflower Alfredo
Eat without guilt or regrets. This rich, comforting pasta is lightened up with a cauliflower “cream.” For a more filling dish, stir in 2 cups small, steamed cauliflower florets before serving.
Lime-Marinated Nashi Pearls
Check out Vegetarian Times Editors's author page.
Chard, Lime, and Mint Smoothies
Tender Swiss chard breaks down easily in a regular blender for smoothies that need no straining. Since red chard veins can bleed color, choose green chard to keep the verdant hue. Reserve chard stems for another use.
Watercress Spaetzle with Grape Tomatoes
Tiny spaetzle dumplings get a gorgeous emerald color from watercress, which is blended into the soft dough.
Eggplant Parmesan with Creamed Spinach
Spinach adds a modern note to this classic Italian dish.
Almond-Pomegranate Scones
Check out Vegetarian Times Editors's author page.
Kale, Fennel, and Beet Salad
Check out Vegetarian Times Editors's author page.
Tomatillo Pizza-dillas
Is it a pizza? Is it a quesadilla? No, it's a pizza-dilla.
Za’atar-Lavash Pizzas
Check out Vegetarian Times Editors's author page.
Pumpkin, Leek, and Mushroom Pitzas
Here’s a great use for any leftover pumpkin or squash purée you might have after the holidays.
Passion Fruit Tropical Skewers
Check out Vegetarian Times Editors's author page.
Lentil-Potato Piz’aans with Broccoli Slaw
A can of Indian-spiced lentil soup is the “sauce” on this potato-topped naan pizza.
Vegetable Stew with Tofu Feta
Check out Vegetarian Times Editors's author page.
Spiced Pomegranate Royales
A romantic twist on the Kir Royale
Quinoa Eggs Florentine
Check out Vegetarian Times Editors's author page.
Honey-Poached Asian Pears
Check out Vegetarian Times Editors's author page.
Asian Pear and Avocado Bowl
Check out Vegetarian Times Editors's author page.
Tofu Crème au Chocolat
Check out Vegetarian Times Editors's author page.
Asian Pear Salad with Gorgonzola and Toasted Pistachios
Check out Vegetarian Times Editors's author page.
Sushi Rice Bowls with Tofu Teriyaki
Check out Vegetarian Times Editors's author page.
Tofu Stir-Fry with Asian Pear and Cashews
Check out Vegetarian Times Editors's author page.
Tofu Rancheros
Check out Vegetarian Times Editors's author page.
7 Ways to Use Preserved Lemons
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.
How to Make Super-Quick Flat-Bread Pizzas
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.
Tell VT: What’s Your Favorite Leafy Green?
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.
Pro Tips for Cooking in a Dutch Oven
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 before you get cooking.
Should You Roast Veggies on Aluminum Foil Or Parchment Paper?
A food expert shares her preferred pan liner and shares other veggie-roasting tips
5 Ways to Jazz Up Desserts With Nuts
Nuts and nutty desserts may be available year-round, but come holiday time, the crunchy halves, pieces, slivers, and bits take a starring role in sweets. Here are a few easy methods for adding roasty, toasty flavor using nuts.
Look! Our 20 Best Veg Holiday Recipes
Looking for a last-minute dish to feed a crowd? We're here to help! VT editors hand-picked our best vegan and vegetarian holiday recipes for a new Kindle e-book. Psst: it makes a sweet present for all your friends and family.
A Seasonal Guide to Orange Varieties
Orange season is now in full swing! There's no better time to make the most of the sunny, sweet citrus. Here's a quick guide to choosing the best varieties.
Movie on a Mission: A Small Section of the World
Our Q&A with Lesley Chilcott, producer and director of the documentary film A Small Section of the World, about the Asociacion de Mujeres Organizadas de Biolley (ASOMOBI), a group of women coffee suppliers in Costa Rica.
Happy Vegiversary to VT Reader Allison Schweitzer!
Each month, we highlight a different reader’s “vegiversary”—the anniversary of when they went veg. Read this one, then share your own.
How to Pick, Prep, and Cook With Anjou Pears
Look for these juicy, sweet-tasting fruits in festive shades of red and green. Here are our tips for using them while they're in season.
Who 2 Give 2: Animal-Friendly Charities to Support
’Tis the season for supporting the work of charities that improve the lives of companion animals. Here are four of the best.
5 Vegetarian Cheeses for Your Holiday Cheese Plate
Serving fromage at an upcoming party? Brian Ralph, cavemaster at Murray's Cheese Shop in New York City, suggests picking three to five kinds. "Any more than that and you'll overwhelm your guests," he says. Here are some of our animal-rennet-free favorites.
An Eco-Friendly Alternative to Wrapping Paper
Want a waste-conscious gift wrap that’s way simpler than fussing with paper and ribbon? Take a cue from an age-old Japanese custom called furoshiki, and transform scraps of fabric into wrapping that’s both green and gorgeous. Here's how to do it.
How to Make Latkes Your Safta Would Love
The five essentials for making classic, crisp-on-the-outside, tender-on-the-inside latkes
4 Dutch Ovens We Love
These days, manufacturers are calling just about any large pot with a tight-fitting lid a Dutch oven. Cast iron is the way to go, though, and a 5- to 6-quart model is just the right size. Here, a few of our favorite models. (Psst: they make great holiday gifts.)
Veg Celeb: Illustrator/Musician Marcellus Hall
We chatted with this New Yorker contributor, children's book author, and musician in the band The Hostages about humor, vegetarianism, and "bacherloresque" cooking.
Veg Celeb: Cartoonist/Illustrator Harry Bliss
The cartoonist/illustrator/children’s book author, who's a New Yorker contributor, reveals why he gave up eating meat, what he loves to cook, and who makes him laugh.
Thai Peanut Butter Cookies
Check out Vegetarian Times Editors's author page.
Pistachio and Pink Pepper Popcorn
Check out Vegetarian Times Editors's author page.
Raspberry-Hazelnut Thumbprint Cookies
Check out Vegetarian Times Editors's author page.
Triple Chocolate-Cherry Cookies
Check out Vegetarian Times Editors's author page.
Toffee-Almond Popcorn
Check out Vegetarian Times Editors's author page.
Caramel-Almond Tart
Check out Vegetarian Times Editors's author page.
Three Sisters Savory Cobbler
In Native American lore, the three sisters refer to corn, squash, and beans, which were traditionally grown together. The cobbler filling can be made ahead and baked with the topping just before serving.
Jalapeño-Lime Popcorn
Check out Vegetarian Times Editors's author page.
Vegan Jelly Doughnuts
Check out Vegetarian Times Editors's author page.
Tricolor Salad with Rustic Croutons
This is a great party salad because the hearty greens won’t turn limp or mushy once they’re tossed with the dressing.
Cheese, Mushroom, and Swiss Chard Torta
A torta is a free-form, double-crusted pie that requires no special pie dish. Serve with steamed carrots or roasted root vegetables. For more robust flavor, you can substitute kale or collard greens for the Swiss chard.
Spicy Hemp Breakfast Sausages
Check out Vegetarian Times Editors's author page.
Pasta-Free Vegetable Lasagna
Check out Vegetarian Times Editors's author page.
Orange Wassail
Check out Vegetarian Times Editors's author page.
Orange-Chile Salsa Verde
Check out Vegetarian Times Editors's author page.
Orange Napoleons
Check out Vegetarian Times Editors's author page.
Lentil Salad with Roasted Oranges and Radicchio
Check out Vegetarian Times Editors's author page.
Orange-Scented Meatballs with Sweet-and-Sour Sauce
Check out Vegetarian Times Editors's author page.
Traditional Tapioca Pudding with a Holiday Twist
Check out Vegetarian Times Editors's author page.
Braised Fennel and Carrots with Cilantro Gremolata
Check out Vegetarian Times Editors's author page.
Cauliflower Soup with Caramelized Apples and Hazelnuts
Caramelized apples turn cauliflower soup into a sensational appetizer.
A Gingery Whiskey Cocktail to Make Holiday Spirits Bright
Ginger, agave, lemon, and rye whiskey come together in a spicy cocktail that can be served straight up or over ice.
Sweet Sesame Popcorn
Check out Vegetarian Times Editors's author page.
Rosemary, Porcini, and Truffle Popcorn Recipe
If you think warm buttered popcorn smells good, wait until you get a whiff of truffle oil in the mix.
Chard, White Bean, and Potato Soup
Check out Vegetarian Times Editors's author page.
Butternut Squash and Cauliflower Chowder
Butternut squash, cauliflower, and corn provide a play of textures in a silky soup.
Mixed Mushroom and Rice Soup
Check out Vegetarian Times Editors's author page.
Should You Soak Nuts, Grains, and Beans?
Is it true that soaking these foods boosts their nutrient values? We asked a nutritionist for the low-down, plus tips on how to soak nuts, grains, and legumes like a pro.