Making Waves: Q&A with filmmakers of The Whale
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All Content
Eat Clean for Less
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Cucumbers
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Flavorful Fall Chowders
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Rice for Breakfast
Change up your morning routine with simple, nourishing rice bowls from around the world
Perfect Pairs
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Short-Order Sweets
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Braising Basics
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Prunes
The health perks of this dried fruit go well beyond aiding digestion
Brain Food
Check out BY Neal D. Barnard, MD's author page.
One on One with Lauren Bush
Sustainable style suits this former model
Arugula
Spice up your summer meals with this flavorful little green
Munching on the Move
VT's roadmap to gourmet veg food trucks worth a drive
On the Road with Moby
Where in the world this rambling musician scores veg fare
Ask a Chef: Mike Behrend
Check out By Neal Webster Turnage's author page.
20 Vegetarian Dishes You Should Be Cooking on the Grill
Mains, desserts, and sides, all kissed by flame
Soulful Songstress: Q&A with Paula Cole
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Simply Summer
Easy basics that turn any meal into a seasonal celebration
Blog Bites
4 bloggers share their favorite recipes.
Take the Plunge
Learn how blanching-a quick dip in boiling, then ice-cold watercan give fruits and veggies better color, flavor, and texture
Hot Off the Press!
Panini can be so much more than grilled cheese sandwiches
Healing Foods: Black Currants
These tangy, delicate berries are packed with sweet surprises and a nutritional punch.
Collard Green Phyllo Triangles
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Endive Petals with Rosemary Chevre
The rosemary-goat cheese filling here can be made up to two days ahead. Arrange the finished petals in concentric circles on a large round platter for an elegant flower-like presentation.
Asian Autumn Salad
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Risotto-Stuffed Mushrooms
Because risotto is not easy to eat at a wine-tasting party, we decided to stuff it in mushroom caps so that it can be served as finger food.
Parmesan Tasting Platter
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Overnight Injera
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Sauteed Apples with Caramel Sauce
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Quick Tiramisu Trifle
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Broiled Figs with Honey-Balsamic Drizzle over Cottage Cheese
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No-Bake Peanut Butter-Pretzel Cookies
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Velvet-Smooth Dark Chocolate Pudding
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Braised Endives with Hazelnuts
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Brown Rice Porridge with Fruit and Almonds
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Teurgoule (Slow-Cooked Rice Pudding)
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Veg Greek Meatballs with Feta Cheese
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Roasted Red Pepper Sauce
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Vegetable Moo Shu Wraps
Skip the restaurant, and enjoy Chinese food at home with a veggie stir-fry served with hoisin sauce and moo shu pancakes (found in the frozen section of Asian markets).
Blueberry Cucumber Smoothie
Blended cucumbers thicken a lightly sweet smoothie for a low-cal breakfast or a refreshing afternoon snack.
Braised Cavolo Nero Kale
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Panang Cucumber Curry
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Tofu and Cucumber Salad with Sesame-Ginger Dressing
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Persian Pico de Gallo
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Cucumber Gratin
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Roasted Butternut Squash, Apple, and Farro Chowder
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Root Veggie Chowder with Collard Ribbons
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Many Mushroom Chowder with Yukon Gold Potatoes and Rosemary
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Caramelized Onion and Savoy Cabbage Chowder with Thyme
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VT’s 2011 Foodie Awards: Market Marvels
VT readers pick 26 favorites from our editors' ultimate shopping list
Cheese Croutons
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Farmers’ Market Chowder
While corn and leeks are essential here, feel free to substitute potatoes, carrots, or other root vegetables for some or all of the sweet potatoes. You could also mix in yellow wax or purple beans with the green beans or use basil instead of cilantro.
Spicy Korean Tofu with Pear Slaw
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French-Style Apple Butter
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Curried Rice and Quinoa Pilaf with Prunes and Pistachios
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Say Cheezecake: Q&A with Vegan Baker Trisha Lobefaro
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Tell VT: Fair Trade Faves
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Vegging Out: Asheville, North Carolina
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Hot Picks
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Pantry Raid: Zucchini
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One-on-One with Candy Crowley
A seasoned journalist makes news with healthful life changes.
Kale
Turn to cold-weather-loving kale for healthful winter dishes
Veg Valedictorians
Taste why the winners of the 2010 VT Chefs' Challenge made the grade.
Feel-Good Foods
Lighten up (literally!) with low-calorie dishes rich in mood-boosting nutrients
That’s Amore!
Treat loved ones to a cozy feast of trattoria-style dishes with this Italian-inspired supper menu.
Chocolate 101
Pro tips on baking with chocolate
Instant Classics
A taste of Vegetarian Times Everything Vegan cookbook
Oodles of Noodles
Eat your fill of ultra-low-cal shirataki noodles
The Doctor Is In
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How to Buy Wine for a Soirée—on a Shoestring
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One on One with Fran Healy
This Scottish rocker sings for a veg supper
9 Stealth Health Foods
Potatoes, popcorn, and sourdough bread are good for you. Really!
Star Chefs
Michelin-rated restaurants around the globe go veg
The Cook’s Guide to Dried Fruit
The dried fruit aisle offers a treasure trove of recipe-enhancing flavors and textures. Here's how to make the most of them.
Edamame
These good-for-you green beans are here to stay
Quick-Start Sourdough Breads
Get tangy flavor for baked goods in half the time
Gear Guide: 5 Hiking & Camping Must-Haves
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Guiltless Pleasures
A few of our favorite recipes from Dr. Neal D. Barnard's weight-loss guide