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Whether you are a vegetarian, vegan, gluten-free, or have any dietary restriction under the sun, your eating preferences may influence who you wish to date and what you are willing to accept in a romantic partner. The most important qualities of successful relationships include mutual respect, understanding, support, and encouragement from our love interests, eating preferences included. Whether you are in a committed relationship or single and ready to mingle, here are a few essential tips all vegetarians should consider when navigating romantic relationships.

A round-up of VT editors' favorite links this week: Eat colorful vegetables to help prevent the development of ALS, or Lou Gehrig's Disease (a neurodegenerative disease that affects muscle movement). Think sweet potatoes, carrots, tomatoes, and broccoli—veggies with an abundance of good-for-you carotenoids.

No-stir convenience often comes from hydrogenated or partially hydrogenated oils

The average American creates a whopping three pounds of landfill-bound garbage every day. This sobering statistic was enough to inspire Amy Korst, a teacher and longtime vegetarian based in Pacific City, Ore., to go trash-free for a year. In her new book, The Zero-Waste Lifestyle, she describes the inevitable challenges she faced (like, say, figuring out what to do with empty medicine bottles and kitty litter) and offers simple ideas for anyone to try at home. Here, five of our favorites, plus a recipe for Korst's DIY cleaning solution.

We want to know: How do you fight food waste in your home? Share your answer below and see what others have to say.

This year around holiday-time, a kind co-worker gifted me a delightful miniature Christmas tree in a tiny cardboard planter adorned with a big red bow. With high hopes, my little tree rode in my passenger seat home from the office with me and has been sitting pretty on my entry way console ever since. Each day on my way out the door and each evening on my way back in, he greets me with the comforting, woodsy scent of cypress and a silent plea: “Replant me, replant me!”

The traditional pairing of chocolate and romance on Valentine's Day is a perfect union, as the simply act of consuming chocolate evokes a multi-sensory, sensual experience: its intoxicating aroma, the way it melts slowly and softly on the tongue, its rich color, its heavenly flavor. With Valentine’s Day just around the corner—it’s time to decide which decadent, chocolaty indulgences to gift to your special someone or pick up to treat yourself to. But before your reach for that traditional heart-shaped box, you should know that not all chocolates are created equal, especially if you're shopping for a vegan valentine.

A round-up of VT editors’ favorite links this week: A new study finds eating more fruits and veggies makes you happier and more energized. We're talking seven to eight servings a day. Might we suggest knocking off a few of those servings with VT's Herb-Roasted Winter Veggies? [Science Daily]

Of all the romantic symbols associated with Valentine’s day, the most indulgent might be lingerie. The word alone conjures images of lace, frills, and bows, but the ancient Greeks and Romans wore fashioning simple, utilitarian garters and corsets millennia before Victoria’s Secret entered the scene. Though the French word “lingerie” originally meant “things made of linen,” today, much of it is made from silk, which requires the killing of silkworms to harvest the thread from their cocoons. This Valentine's day, why not slip into something a little bit kinder.

Fed up with health fads? Certified Nutritionist and Weight Management Coach Sid Garza-Hillman feels your frustration. Here we talk with him about his new book Approaching the Natural, a clear-eyed guide to getting back in the driver’s seat and going the distance toward living healthfully.

A round-up of VT editors’ favorite links this week: A new study finds eating blueberries and strawberries three times a week may lower a woman's risk of heart attack. That's 'cause the beloved fruits contain heart-healthy antioxidants called anthocyanins, also found in grapes and wine.

January is prime time for reinventing ourselves. New year, new me: sounds simple, right? This year, I resolved to eat cleaner—and less, exercise more, kick caffeine, read more books (OK, read more e-books), and floss every day. Piece of cake, right? Yet by mid-month (just about now) my willpower starts to flicker and I fear my New Year's resolutions are about to get kicked to curb like a dried out Christmas tree. Circa Valentine’s, I might be right back to inhaling Hershey Kisses to make it through an afternoon slump. Couldn't we all use a little help making our resolutions stick?

A round-up of recent fun food news.

For someone who claims immunity from technology dependency, my mobile phone’s trip through the wash was a real reality check. Hoping to revive it, I tried the bury-your-phone-in-rice thing, which worked for roughly two seconds before the truth set in: My phone was really dead. Since then, I’ve learned there isn’t much hope of resuscitating a completely drowned mobile phone, but there are all sorts of sleeves, bags, cases, and covers to protect our precious gadgets from the occasional tumble or spill. These five accoutrements offer protection with an eco-friendly edge.

Café Blossom on Carmine Street in New York City is the sort of restaurant that anyone who cares about health, animal welfare, and the environment would go for a delicious meal that's in line with their values.

A round-up of stories VT editors dug this week: According to the EPA, Americans generated 31 million tons of plastic waste in 2010, so it's a little uplifting that the town of Concord, Mass., just banned single-serving plastic water bottles. Small steps! [Huffington Post]

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

These days, whether I'm at a shopping mall or a grocery store, I can't seem to leave the house without hearing familiar Christmas jingles that play on in my head even as I write this blog. After all, it's the most wonderful time of the year! But did you know that it's also the most POM Wonderful time of the year? If you haven't noticed the crimson beauties at your local market, look out: pomegranates are in peak season and bursting with flavor. That's why I asked POM Wonderful to share a festive ho, ho, ho holiday drink recipe.

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Tis the season to stuff loved ones' stockings with little somethings that make them smile. Often, we pick up their favorite candy or sweet treats that they don’t indulge in throughout the year, or some silly gag gift that ends up in a landfill. Why not stuff those stockings to show that Santa really knows his stuff this year? Below, I've put together my go-to stocking stuffers that any athletic enthusiast will dig! Some of these picks were critical in my preparation and success at the 2012 Olympic Games, where I took home a silver medal in track cycling.

A round-up of stories VT editors dug this week: Newark mayor (and longtime vegetarian) Cory Booker survives a week of living on food stamps, but not without a few challenges—like burning a sweet potato and craving cookies. [International Business Times]

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A round-up of stories VT editors dug this week: A few dedicated "fruit hunters" travel the world saving rare avocado breeds threatened by deforestation and climate change. (We're especially curious about the tasty-sounding Pura Vida variety, which can grow up to 3 feet long.) [Slate]

Learning how to make a batch of nutrient-dense kale chips is the perfect way to get your greens on. What could be more satisfying than digging in to a big bowl of crunchy chips that you can enjoy guilt free, knowing each bite delivers a powerful dose of nutrients?

t’s that time of the year when Holistic Holiday at Sea gears up for yet another nautical adventure! I took part in last year's voyage, blogging daily from the high seas. Aboard the MSC Poesia, I could choose from over 130 classes and lectures with some of my favorite plant-based nutrition experts and chefs including T. Colin Campbell, PhD; Neal D. Barnard, MD; Warren Kramer, and Christina Pirello.

The rain really isn’t so bad—for a day. Especially if that day falls on a weekend, when it gives me an excuse to bake chocolate-chip cookies, sip endless mugs of steaming tea, and cuddle up with my dog and a good book. After 24 hours of the stuff, I begin checking the online weather channel compulsively and dreaming of a dry bicycle commute. When venturing outdoors becomes an inevitable necessity, I reach for my trusty trench coat, wind-proof umbrella, and Wellies--the ultimate wet-weather trifecta. When you’re ready for a stylish upgrade that’s rain-ready and eco-friendly, too, look to these pretty pieces to keep you dry and looking divine. 



With such a strong focus on eating turkey, Thanksgiving can be a tough holiday for vegetarians and vegans. One farm animal rights group put a spin on tradition by throwing a festive Thanksgiving feast where “turkeys are the guests of honor, rather than part of the menu.”

In the age of e-books, your next new favorite cookbook is only a click away. These five go-to titles have got your cooking needs covered, whether you’re looking for a guide to green juices and smoothies, decadent dessert recipes, a show-stopping meal, or a simple and healthy snack. Plus, they're tree-free!

My summer herb garden is winding down and it’s time to clean out the planters so the soil will be ready for next year. I had a good crop of sage, but I’ve never been able to winter over the plants, so it was time to pull it out and put it to use.

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Just how did all those perfect apples get from the tree to your grocery store? Chances are, a lot of them came from Washington State—where around 65 percent of the country's apples are grown. To see the fall harvest of my fave crunchy fruit first-hand, I recently toured the orchards and packing facility of Rainier Fruit Company, a family-owned operation based in Yakima Valley.

Check out Vegetarian Times Editors's author page.

During autumn, Sundays are for cooking and Ravens games in the Bowen household. Last weekend, a gathering at our small Baltimore row house grew from the usual suspects—my husband and toddler—to ten very hungry guests. And whether you like football or not, fall is always the perfect season for a big bowl of vegetarian chili.

At the first nippy stirrings of autumn, my body seems to sense that even colder winter days loom ahead, so I take that as my cue to unpack last season’s toasty garments from their warm-weather hibernation. The tags on most of my frost-ready outerwear read Polyester, Viscose, or Polyurethane, which are warm-and-snuggly synthetic alternatives to down (bad for birds), wool (ba-aa-aa-d for sheep!), and leather (bad for cows). This doesn’t mean hitting the streets looking like an Arctic explorer; today’s high-tech fibers are stitched into fashion-forward designs that look as good in the forest at they do on Fifth Avenue.

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Congratulations! You made it to DAY 7 of our crash course—but don't toss your tassels into the air just yet—our final lesson is an essential one. Today’s topic: shelf life recommendations for bulk ingredients.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Attention savvy shoppers: Can you believe we're already more than half way through our 7-Day Bulking Buying 101 Crash Course? Now that you're comfortable navigating the bulk food aisles and storing bulk ingredients at home, it’s time to get creative in the kitchen. In today's video, Spork Foods sisters Heather Goldberg and Jenny Engel show you how to make their bulk-friendly recipe Creamy Vegan Pistachio Pesto over Brown Rice. The dish is vegan comfort food at its best, plus it's quick and easy to make.

In Bulk Buying 101, we warned you not to toss the plastic produce bags you may have used to transport your bulk buys home. As promised, we’ve got five wise ways to reuse ‘em.

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The bulk bins are a treasure trove of intriguing ingredients that will inspire you to get creative in the kitchen. Since you can buy as much or as little of an ingredient as you need, it's easy and relatively risk-free to get to know new foods and experiment with simple swaps such as red lentils for green or quinoa for couscous.

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Buying from the bulk bins is the key to curating a well-stocked (but not uselessly overstocked) kitchen, filled with interesting foods that make cooking easy. Shop smarter than ever with these essential dos and don'ts for buying bulk foods.

Eco-fashion is having a “moment.” Not just any kind of moment, but a big, fancy, grown-up kind of moment with words like “luxury” and “sophistication” attached to it. It’s about time! More than a few style-conscious consumers are willing to pay for quality materials and construction when they’re backed with an animal-free guarantee. If you’re one of them, these certifiably vegan-friendly handbags are worth the splurge.

Great Sage's executive chef Adam Pierce is passionate about using local, organic, in-season ingredients whenever possible to create his spectacular plant-based dishes. Anyone who has eaten at this Clarksville, Maryland vegan hot spot can attest to the delicious results of his philosophy.

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Preserve your summer garden bounty of herbs with this quick technique.

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My kitchen style icon has long been Lucy of the I Love Lucy show. Whether setting Sunday dinner on fire or cooking up mischief with her best friend, Ethel, Lucy always looked head-to-toe glamorous in her waist-hugging apron, chic hair scarf, and Copacabana-ready heels. Modern eco-minded Lucys (and 21st-century Rickys) can look fabulous while whipping up seitan piccata and truffled potatoes too, with the help of these earth-friendly kitchen accoutrements that are as functional as they are fashionable.

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We want to know: What's your favorite veggie to roast? Share your answer below and see what others have to say. Our favorite responses will be published in the December issue of Vegetarian Times.

VT's 2012 Foodie Awards

Tofu is a versatile staple in any plant-strong diet. It’s also a mystery to many people.

I love late summer for the food. It is prime harvest time in the garden and this weekend I squealed with delight when I realized it was time (finally!) to harvest my ‘Rattlesnake’ bush beans. These gorgeous heirloom snap beans produce wide cream and purple streaked pods that are crunchy, juicy and amazing grilled. Plus they are pretty enough to put on a post card.

From the farmers' market to the office to an evening out on the town, VT editors are on the go. That's why footwear that's as practical as it is fashionable (and leather-free to boot!) is a must-have. Here's what we'll be sporting this fall.

Tell VT: What’s your signature Thanksgiving dish, and why is it special? Share your answer below and see what others have to say.

Do your young zucchini or pumpkins suddenly shrivel up and die without warning, even though the plant looks perfectly healthy? If so, not to worry. Your plant is fine! The problem is with pollination. Winter and summer squash, pumpkins, melons, and cucumbers all belong to the Cucurbit family. Cucurbits are monoecious, which means male and female flowers develop on the same plant.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Whenever friends or family pick me up at the airport, meet me at the train station, or welcome me home after an overseas adventure, the first thing out of their mouths isn’t “Yay! You’re home!” or “How was Kathmandu?” but “Where’s the rest of your stuff?” Whether packing for a weekend in the mountains or a month-long jungle trek, I always tote the same little black carry-on bag that’s about the size of the average woman’s handbag. Inside, there’s just enough room for undies, a swimsuit, two pairs of sunglasses (I always lose one pair, and they can be tricky to replace on the road), reading material, a little black dress, leggings and a t-shirt, and that most indispensible item of all: the scarf.

Among passionate tomato growers, the same debate rages every summer: to prune or not to prune out suckers. Suckers are the growth that emerges where a branch of a tomato joins the plant’s main stem. If left to grow, the suckers develop into branches that eventually produce fruit. Some gardeners feel strongly that the suckers sap energy from the plant, while other gardeners are equally adamant that tomato plants with more foliage produce tastier fruit.

There’s a lot to love about urban living: Easy access to arts and culture, a diverse bar-and-restaurant scene, and very few opportunities for boredom to take root. There’s no denying the downsides, though; pollution, noise, and crowds can drain the life-force out of you after a while. To combat the daily grind and rejuvenate this summer, I’ll be searching for rural respite in the great outdoors, where the antidote to stressful city life includes long hikes, swimming, yoga, and cozy nights camping beneath the stars.

What was I thinking? I chose Napa, Calif., for our most recent vacation: Napa lies near the epicenter of a shake-up in the culinary landscape that decades ago put sustainably grown, seasonal cuisine on foodies’ maps. Not a getaway in the strictest sense for an editor at VT.

Check out Hillari Dowdle's author page.

Sure, I swoon over summer basil just like everyone else, but the herb that has my heart and soul is lemon verbena. Each year, I buy more lemon verbena plants than the last, squeezing them into window boxes between the geraniums and tucking them next to tomato plants in my small container garden. And each year, I pick, pluck, and trim the stems several times throughout the summer to dry for herbal tea through the winter because I simply can’t get enough of the soothing, floral, lemony flavor.