Aloo Palak (Spinach and Potatoes)
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All Content
Carrot & Stick: March 2009
Navajo Nation, the largest Indian reservation in the United States, for adding the bald eagle to its list of endangered species.
One on One with Todd Oldham
Compassion inspires his design for living
The Health Benefits of Green Tea
Hot or cold, this tasty brew is one of the most healthful drinks around
Artisanal Salt 101
Need-to-know info about your health, diet, mind, body, and the world you live in
Win a BNB (Be Nice to Bunnies!) iPhone app!
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Music in the Trees
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News from the Vegosphere
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Carrot & Stick: April 2009
Pilots-N-Paws, a nationwide team of small-aircraft pilots and animal rescuers who move animals across state lines from overcrowded facilities—where they'll most likely be euthanized—to shelters and rescue groups committed to finding them homes.
Eggs
There's still a lot to learn about this protein-packed basic
Say Cheese!
You don't have to be a dairy-free diehard to make—and enjoy—these vegan delights
Rites of Spring
Fresh new ways to serve up the season's best veggies
Cuckoo for Coconut
Make light coconut milk your new best friend in the kitchen
Healing Foods: Papaya
Enhance digestion and soothe inflammation with this juicy gem.
Community Garden Primer
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Healing Foods: Ginger
The root that lends its flavor to everything from ginger ale to exotic curries is one of the world's oldest medicines
Carrot & Stick: May/June 2009
Adam Raudonis, a junior at Westlake High School in Southern California, for spearheading the green group Students for Solar Schools
Starve a Headache
Can cleaning up your diet help clear your head?
Health Facts About Salt
What you need to know about your sodium intake
One-on-One with Brendan Brazier
A champion athlete shares his high-energy eating plan
Art in Bloom
Need-to-know info about your health, diet, mind, body, and the world you live in
Carrot & Stick: November/December 2008
MyFarm founder Trevor Paque, for introducing forward-thinking San Franciscans to the idea of the "decentralized urban farm"
Carrot & Stick: January 2009
The U.S. Department of Agriculture, for adding soymilk to the National School Lunch and Breakfast Program. The program serves free or low-cost meals to more than 30 million children each day. Usually, those meals come with a carton of cows' milk, unless a child presents a doctor's written order to the contrary
Ask a Chef: Devra Gartenstein
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The Hydration Myth
Are you thirsty for the truth about water?
Berries Jubilee
The bright-hued gems dazzle in warm-weather dishes
Zucchini
The little gourd makes a big splash in gardens and recipes
News from the Vegosphere
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A Picnic Menu Perfect for a Day at the Beach
Take along an outdoor feast that's ideal for towel-top dining
Soup in the Raw
Keep your kitchen cool and your taste buds happy with four easy raw soup creations
Slimmed-Down Summer Sides
Feast on your favorite cookout salads—without overloading on calories
Healing Foods: Aloe
The beneficial properties of this medicinal plant go more than skin deep
Braised Zucchini Wheels with Sesame-Mint Pesto
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Summer Pudding
Layers of angel food cake soak up the juices of fresh and cooked berries to create a rich, moist, no-bake dessert.
Quick Berry Coulis
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Raspberry-Vanilla Freezer Jam
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Fresh Berry Tart with Toasted Nut Crust
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Red Currant Tea Cakes
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Blackberry, Jicama, and Apple Salad
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Zucchini Sautéed with Pine Nuts, Capers, and Raisins
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Grilled Zucchini with Corn-Radish Salsa
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Zucchini-Tomato Gratin
For a light entrée on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy.
Chewy Picnic Brownies
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Pesto-Potato Frittata
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Best-of-Summer-Fruit Salad
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Tangy Marinated Vegetables
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Rice Salad Primavera
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Avocado Chipotle Bisque
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Shaved Fennel in Lemon Broth
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Creamy Walnut-Mushroom Soup with Thyme
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Essence of Tomato Soup
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Lemony Coleslaw with Fresh Dill
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Moroccan Carrot Salad with Roasted Lemon Vinaigrette
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Curried Potato Salad with Toasted Cumin
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Penne Pasta Salad with Shaved Parmigiano-Reggiano
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Japanese Fresh Snow Peas with Soybeans, Ginger, and Egg
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Indonesian Tempeh with Green Beans and Crushed Peanuts
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Korean Sesame-Crusted Tofu
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Tropical Curry with Lemongrass and Shallots
Sweet-and-sour combinations are common in Malaysian cuisine, which makes abundant use of the country's fresh fruits and vegetables.
Laotian Eggplant with Tomatoes, Onion, and Mint
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Tortellini Veggie Fest
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Summer Vegetable Stacks with Gremolata
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Farm Stand Vegetable Skewers with Rosemary-Dijon Vinaigrette
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Classic BBQ Rub
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Smoky Baby Portobello Sliders
Big or small, portobello mushrooms make the perfect grilled "burger." Portobellos' meaty texture and rich, robust flavor take on the flavors of marinades and rubs and stay juicy and tender when grilled. The onion topping can be made up to two days ahead.
Pineapple-Aloe Cocktail
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Rescue and Refuge: Q&A with Gene Baur of Farm Sanctuary
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Vegan Prom: Pretty in Pink, Again
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Into Indie?
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Join the Cycle: Q&A with Cross-Country Veg Cyclist Casey DePasquale
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Pro Surfer Esther Hahn Shares Her Vegan Cupcake Recipe
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Mini Coconut Cream Pies
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Barbecue Baked Beans
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Sticks-and-Stones Salad
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Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage
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Farm Tour Diaries: An Olive Oil Wonderland
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Book Nook: PETA’s Vegan College Cookbook
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VT Challenge: Weekend Detox
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5 Skewers for Summer Grilling
When it comes to summer grilling, nothing beats the endlessly versatile veggie skewer.
10 Tips to Navigate the Local Farmers Market Like a Pro
How to make the most of your next trip to the farmers' market