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Hot out of our test kitchen, we have a winner for the I Can’t Believe It’s Dairy Free Recipe Contest, presented by So Delicious Dairy Free. We tested an impressive roster of recipes, from Guilt-Free Spinach Artichoke Dip to Peanut Butter and Jelly Icebox Pie, and Creamy Cauliflower Cashew Soup to Cardamom-Scented Rice Pudding, we had more than a few favorites. But in the end, one recipe tantalized our taste buds more than any other: Jamie Brown-Miller's So Delicious Greek Wraps with Lemon-Kissed Tofu. Big congrats to Jaimie, who will win a year's supply of So Delicious Dairy Free and a $200 Visa gift card. Get the winning recipe below.

For a vegetarian or vegan living—and dining—in a non-veg world, obligatory engagements at less-than-veg-friendly eateries can be tricky. Many veg newbies fear that giving up animal products means giving up all appearances of normalcy at family, social, and work gatherings that involve eating. That’s not true. It takes a little know-how, but vegetarians and vegans can dine well almost anywhere—even at a steakhouse.

Check out Vegetarian Times Editors's author page.

Rice noodles are a staple in Asian cooking. Learn how to make rice noodle soup quickly.

A round-up of VT editors’ favorite links this week: California didn't do it (yet), but Whole Foods will! By 2018, Whole Foods will require all foods containing GMOs to be labeled. (In the meantime, buying organic and looking for the Non-GMO Project label will help you steer clear.)

Harness the power of nuts, seeds, and grains by activating them for even more nutrition.

Check out Vegetarian Times Editors's author page.

Hot Knives is the beer-, cheese-, and vegetable-loving duo Evan George and Alex Brown. What began as a newspaper column written by the two former line cooks has grown into an entertaining blog and two cookbooks: The Hot Knives Vegetarian Cookbook: Salad Daze, and Lust for Leaf, which will be released later this spring. When they’re not cooking up something fun, Evan George is an investigative journalist and food writer, and Alex Brown is a cheese expert and general manager for Gourmet Imports in Los Angeles. Vegetarian Times caught up with the Hot Knives for a chat about their latest projects, vegetarian culture, cheese choices, and of course, beer.

Swing into spring with veggie-packed meal ideas from Southeast Asia

Four EFA-rich blends to jump-start your morning routine

This sea veggie boasts a boatload of nutrients.

Set your oven to BROIL for fast, fuss-free, richly flavored dishes

Celebrate the first flavors of spring with a light, elegant Easter menu

Whip up a week's worth of tasty, healthful dinners in one weekend afternoon

The small round legumes are unique in the bean world—and endlessly adaptable

How to eat to sharpen your memory today, and protect against Alzheimer's for the long haul

Generally speaking, wallets aren’t known for their sex appeal, and maybe that’s smart design; make something less flashy and eye-catching, and the less probable it is that a thief will yank it out of your hand at the ATM. Pushing paranoia aside, I embarked on a quest for something to secure my cash that’s stylish, functional, leather-free, and well-made. Happily, I found a handful of money-holders that fit the bill(s). These designs are cruelty-free, gender non-specific, and don’t require you to empty the wallet you currently carry to pay for your new one.



Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

A round-up of VT editors’ favorite links this week: A new study finds following a Mediterranean-style diet rich in olive oil or nuts reduces the risk of stroke by 30 percent. In case you're wondering: participants consumed at least four tablespoons of olive oil—or a handful of nuts—every day for five years.

My liquor collection has always been a mess. As a guest, you needed to know that there was gin somewhere to make a gin and tonic, and finding matching highball glasses was such a chore that I often served cocktails in juice glasses. More often than not, I just served wine and sparkling water when I had people over, which was a shame because I had a pretty good assortment of beverages at any given time.

“Milking” raw nuts, seeds, and grains is quick and easy. We show you how to do it.

Like her mom, she eschews meat and loves animals, and her menswear-inspired clothes reflect an ethical flavor that isn’t at all “granola.” 

Get excited everyone: vegan chef Chloe Coscarelli’s new dessert cookbook, Chloe’s Vegan Desserts, hit bookstores today. Coscarelli, winner of Food Network’s Cupcake Wars, is a graduate of New York’s Natural Gourmet Institute and author of the much-loved Chloe’s Kitchen. Below, this diva of mouth-watering and almost-too-pretty-to-eat desserts shares her essential vegan ingredient substitutions and more.

A round-up of VT editors’ favorite links this week: Celeb chef Tal Ronnen will open a new vegan restaurant in Los Angeles next month! (He's the guy who whipped up Oprah's three-week vegan cleanse menu.) Expect Mediterranean-inspired small plates paired with "farm-to-glass" cocktails. And maybe this scrumptious-sounding beet-and-tofu tempura he described in a 2010 VT interview? Fingers crossed.

No, tomatoes are not in season. And yes, I know it’s better to cook with seasonal produce. But with six pints of cherry tomatoes leftover from some recipe developing I was doing for the July/August issues, I needed to do something. And because these cherry tomatoes had a mushy, grown-in-a-greenhouse texture and only so-so flavor, I was never going to eat them all before they started to turn fuzzy with mold.

February is the month of love. Who better to spread this sentiment than five-time Grammmy winning reggae star Ziggy Marley, son of the legendary Bob Marley? From his rousing rendition of his father's anthem "Could You Be Loved?" at the 2013 Grammy Awards to his just-published chidlrens' e-book I Love You Too!, Ziggy's been busy bringing a message of love to the people. And, that's not all he's been up to. He recently released the acclaimed documentary Marley, a film he executive produced on the life and music of his legendary father, a companion soundtrack, a new live album—and even launched his very own line of flavored coconut oils and hemp seed snacks, Ziggy Marley Organics. Below, Ziggy takes a time-out to share his affinity for nutrient-dense coconuts and hemp seeds, his stance on GMO-foods and agricultural hemp, his signature breakfast, and three wise words: "Love one another."

Every year during the holidays, I bake a batch of Mexican Wedding Cookies to share with friends and family. They’re so tasty, yet so simple: Just walnuts, flour, butter (or vegan buttery spread), and sugar. It was that last ingredient that tripped me up this year; my recipe called not just for regular granulated sugar, but the powdered variety, too. I’d already begun measuring the ingredients and preheating the oven when I realized I’d forgotten to buy powdered sugar.