Tex-Mex Pizza
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Cherry Tomato and Yellow Squash Crumble
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Caprese Pizza
This simple pizza tastes great as it is, but you can jazz it up with any of your favorite toppings.
Summer Tomato Soup
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Southwest Rice and Bean Salad
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Kefir Okroshka (Russian Cold Vegetable Soup)
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Asian Kale, Green Bean, and Tofu Salad
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Golden Chopped Salad
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Fattoush Salad
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Tomato, Sweet Corn, and Bell Pepper Relish
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Strawberry-Raspberry Preserves
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This Is the Year to Make Your Own Stone Fruit Preserves
This recipe can be used for plums, peaches, nectarines, apricots—whatever stone fruits are at their peak of ripeness and flavor.
Smoky Barbecue Sauce
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Roasted Cherry Tomato Salsa
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Plum Tomato Halves Packed in Tomato Juice
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Jalapeño Escabèche
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Citrus-Lemongrass Ice Cubes
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A Foodie Good Time at HSUS’s VegApetit
On Sunday, June 16, animal and veggie food lovers gathered at the SmogShoppe in Culver City, Calif. for a fabulous afternoon in the Southern California sun to raise money for the Humane Society of The United States. The event was the first of its kind for HSUS, showcasing delicious fare prepared by celebrity vegan chefs Tal Ronnen and Yves Fournier and hosted by actress and activist Emily Deschanel. The main objective: promoting just how outstanding vegan food can be.
Basil-Walnut Pesto
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Polenta and Eggplant Sandwiches
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Pickled Peaches and Golden Raisins
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Pickled Cherry Tomatoes
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Cherry Tomato Focaccia
Cherry tomatoes are just the right size to dot this crispy bread, but larger varieties will work as well when thinly sliced.
Curried Quinoa Salad with Nectarines and Sugar Snap Peas
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Egg and Veggie Salad with Dill Green Goddess Dressing
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Farmers’ Market Pizza
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Neapolitan Tartlets
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How to Use Leaves as Wraps
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How to Make a Green Smoothie Delicious
Can't seem to get excited about drinking your greens? These tips will transform your smoothie into a sweet and creamy shake you'll crave daily.
Ultramarathoner Scott Jurek’s In-Transit Snacks
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Good News! Stories We Dig From Around the Web
A round-up of VT editors’ favorite links this week: A new study conducted by the Seventh-day Adventist Church finds being vegetarian may help you live longer. San Diego Unified becomes the latest school district to approve Meatless Monday in school cafeterias. Los Angeles Unified, the country's second largest school district, went meatless on Mondays a few months ago. A+, California!
Camping Goodies Giveaway
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Behind the Scenes: Lights, Camera, Sorbet
Ever wonder what it’s like on the set of a VT photo shoot? Read on for a glimpse behind the scenes at the shoot for VT's July/August summer sorbet feature.
The Dawning of The East: Q & A with Filmmaker Zal Batmanglij
Serving up consciousness-raising along with suspense, the newly released film The East stars Brit Marling as Sarah Moss, a private security agent infiltrating an anarchist collective intent on avenging corporate wrongdoing. Costarring Alexander Skarsgard and Ellen Page as members of the collective, The East is the second film from the team of Marling, as cowriter and star, and Zal Batmanglij, as cowriter and director. Here, Batmanglij answers questions about the film, about eating vegan, and also about collaborating with his brother, Rostam, of the band Vampire Weekend.
What Do I Do with Quinoa?
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Vegging Out: NYC’s Vegan Fast Food Solution
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TELL VT: What’s Your Power Breakfast?
We want to know: What’s your favorite breakfast that keeps you going until lunchtime? We love the Quinoa-Rice Granola pictured above! Share your answer below and see what others have to say. Our favorite responses will be published in the next issue of Vegetarian Times.
5-Minute Vegan: Muesli for Beginners
I like my breakfast cereal nutty—just like everything else. I’m the type to put nuts on my nuts; too much is never enough. A breakfast cereal should fuel you with energy to power through until lunch, but it should also taste good, right? This easy homemade Mueseli recipe will help you build a better breakfast in no time flat.
6 Reasons You Should Eat More Chia Seeds
Chia seeds are nutrient powerhouses and are worthy of our respect for their exceptional nutritional properties and health benefits. Here's why you should be eating more of this super seed.
Caramelized Onion, Walnut, and Spinach Savory Cake
The leftover onion marmalade used to flavor this recipe can be spread on sliced bread or served with cheese.
Crunchy Goat Cheese, Nectarine, and Arugula Bites
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Herbed Mushroom Caviar
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Spinach and Cheese Bourekas
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Za’atar and Goat Cheese Tartines
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Goat Cheese, Melon, and Almond Toasts
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Zucchini Croquettes with Bell Pepper Confetti
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Herbes de Provence
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Roasted Cauliflower with Ras el Hanout Tahini Sauce
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Rouille Sauce
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Slow-Roasted Tomato Quarters
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Twice-Baked Sweet Potatoes with Dukka
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Butter Lettuce Salad with Radishes, Chives, and Toasted Hazelnuts
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Classic Israeli Salad
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Roasted Potato Salad with Cantaloupe
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Roasted Vegetable Salad with Tabil Vinaigrette
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Tunisia Meets Provence Salad
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Conchiglie Primavera by Locanda Locatelli Chef Giorgio Locatelli
Conchiglie stand up to the textures of sautéed vegetables while catching the bright flavors of the lemony sauce
Eggplant Sabich
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Fried Bucatini with Breadcrumbs
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Pasta Alla Norma
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Penne and Zucchini
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Spanish White Bean Tortilla with Piri-Piri Sauce
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Spicy Broccoli Raab and Gemelli
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Tortas de Aceite
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Plum Tart With Almond and Olive Oil Crust
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Greek Honey Cookies
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Smoky Eggplant and Melon Wraps
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Cantaloupe and Cava Sorbet
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What Do I Do with Miso?
When my dad was a teenager, he spent two years living in Japan, fully immersed in the local culture. Luckily for me, the culinary traditions made a lasting impact on him, so meals at our house were often punctuated by Japanese staples: rice, seaweed, umeboshi plums. Perhaps the most versatile Japanese export consumed at our house was miso, a thick, salty-sweet fermented paste typically made from soybeans (though it can also be made with barley, rice, or other grains).
Good News! Stories We Dig From Around the Web
A round-up of VT editors’ favorite links this week: Don't turn your nose up at pale veggies just because they lack flashy colors! Turns out, white vegetables contain nutrients such as fiber, potassium, and magnesium.
Why You Should Visit a Farm Animal Sanctuary
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Beet-and-Lentil Hummus
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Caramelized Hemp Popcorn
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Carrot Dip with Crushed Walnuts and Olives
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Grilled Artichokes
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Soy-Sesame Bok Choy Rolls
If you can’t find large, firm bok choy leaves to use as wrappers for this recipe, use smaller ones as “cups,” and serve the filling alongside. Choose a bold-flavored prepared teriyaki sauce or add sriracha or chile-garlic sauce for extra kick.