Baked Ziti with Zucchini, Chickpeas, and Olives
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All Content
Black Bean & Toasted Corn Tacos
Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot.
All-You-Can-Eat Salad with Lemon-Basil Vinaigrette
This super-nutritious salad is just what you want toward the end of the work week.
Chickpea, Artichoke Heart, and Tomato Salad with Arugula
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Stir-fried Tofu Bento Box with Sesame Soba Noodles and Ginger-Carrot Broccoli
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Crustless Leek, Greens, and Herb Quiche
Make a quiche for dinner with your favorite greens, then save a slice for lunch with a salad or raw veggies the next day.
Happy 25th Anniversary PCRM!
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Roux How-To
Get to know a French recipe starter that's an integral part of rich, saucy dishes
Dinner in the Raw
Freshen up your meal routine with four deliciously easy live-food creations
Making Waves
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Q&A with Todd Fink of The Giving Tree Band
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Compassion in Action: Q&A with Beth Doane
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Lean & Green: Mark Bittman
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One on One with Daryl Hannah
This actress's real-life activism rivals her on-screen adventures
Plastic Panic
Should you say no to BPA?
Q & A with Mark Bittman
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Jamaican-Style Black Bean and Coconut Cornbread Bake
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Egg Tarts with Almonds
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Spicy Eggplant with Black Vinegar Sauce
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Gai Lan with Vegetarian Oyster Sauce
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How to Make Your Own Two-Ingredient Chili Oil
Store this ultra-versatile oil in the fridge, and use it on everything
Cooling Cilantro-Cucumber Dipping Sauce
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Sweet Chili Sauce
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Ginger-Scallion Soy Sauce
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Spice-Roasted Tofu Fillets with Jade Pesto
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Chunky Artichoke and Chickpea Salad
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Oyster Mushrooms Rockefeller
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Frisée Salad with Creamy Truffle Vinaigrette
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Israeli Couscous with Saffron, Olives, and Spring Vegetables
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White Pizza with Broccoli and Mushrooms
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Bow Ties with Broccoli Pesto
When you want a luscious homemade pesto long before basil comes into season, turn to broccoli. Here, cooked broccoli is blended with fresh mint and parsley for a bright, springtime take on the pasta sauce.
Quick-Braised Broccoli with Sun-dried Tomatoes and Goat Cheese
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Hot Broccoli-Artichoke Dip
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Broccoli Salad with Raisins and Sunflower Seeds
Lightly steaming broccoli brightens its color and helps it keep its crunch—even when it’s coated in a creamy dressing, as in this recipe.
Raspberry Buckle
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Mango Kulfi
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Grapefruit Clafouti
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Baked Apples with Maple-Walnut Sauce
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Light Spring Supper Soup
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Quick Moroccan Tagine
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Chickpea and Feta Salad
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Spaghetti with Chunky Tomato Sauce
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Pita Quesadillas with Cilantro Hummus
There’s no need for cheese when you use cilantro-laced hummus to hold pita quesadillas together. Serve with salsa.
Healthy Hot Cereal
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Sautéed New Potatoes en Persillade
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Asparagus and Oyster Mushroom Gratins with Spinach Chiffonade
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Spring Vegetable Minestrone
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Sliced Artichoke and Baby Arugula Salad
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Broccoli Mom and Lil Sprout: Stopping Leaks
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The 24th Genesis Awards Rolls Out the Red Carpet for Animal Advocates in the Media
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VEGETARIAN TIMES SPRING 2012 INTERNSHIP
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Oats
Rekindle your relationship with a heart-healthful favorite
Ask a Chef: Melisser Elliott
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Secret Agent Man: Q&A with Joshua Gomez
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Calorie Lowdown
Is counting calories wasted energy?
Healing Foods: Honey
Eating healthy has never been sweeter.
Egg Noodles with Cabbage and Chard
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Hot and Sour Napa Cabbage
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Cabbage Calzones
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Cabbage Casserole with Leeks, Ricotta, and Pine Nuts
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Red Cabbage Salad with Pears and Walnuts
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Maple Pecan Sablés
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Dark Chocolate and Banana Panini
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Cocoa-dusted Glazed Almonds
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Graham Biscotti with Pistachios and Lemon
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Edamame Pâté Sandwiches
The pâté can also be spread on crackers or thinned with additional water and used as a dip.
Artichoke Ragoût with Saffron and Olives
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Miso-roasted Brussels Sprouts
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Hoisin-glazed Tempeh with Green Beans and Cashews
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Butternut Bisque with Cauliflower
The squash base for this creamy soup gets puréed before cooking rather than after, so there’s no shuffling of hot liquids.
Gingery Quinoa Salad with Apples, Peas, and Coconut
Vegetable juice gives this grain salad a gorgeous color, a hint of flavor, and a hefty boost of vitamin C and beta-carotene.
Mocha Chocolate Mousse Cake
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Tunisian Carrot Salad with Radishes and Olives
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A Cook’s Guide to Mushrooms
From basic buttons to exotic enokis, mushrooms are flavor and nutrition all-stars
Garlicky Leek and Artichoke Soup
A light artichoke soup gets a blast of flavor from a swirl of basil pesto. If the soup seems too thick when blended, simply add a little more water or broth to the mixture until desired consistency is achieved.
Greens and Quinoa Pie
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Herb-laced Olive Medley
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Marinated Red Bell Peppers and Manchego Cheese
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Spiced Almonds
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Patatas Bravas
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