Compassionate Cinema: Q&A with Filmmaker Holly Mosher
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Japanese Asparagus Dengaku
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Arugula Panzanella
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Fresh Rhubarb Parfaits
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Yukon Gold and Baby Spinach Masala
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Thai Red Curry with Green Beans and Eggplant
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Mind Your Meals
Dive into a holistic approach to cooking and eating
Mayan Spiced Chocolate Pudding
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Indonesian Peanut Sauce
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Caribbean Coconut Rice
This fragrant rice pilaf goes especially well with Indian, Asian, and Caribbean entrées. It’s so good and so simple, though, you’ll probably find yourself making it often to accompany weeknight meals.
Stomach-Soothing Papaya Smoothie
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Apples
Fresh ways to savor fall's favorite fruit
Reader Recipe Contest 2008: Reinventing the Classics
This year's top-6 reader recipes deliver irresistible veg variations on some favorite comfort foods
Green Your Wardrobe
How to be eco-fashion forward without breaking your budget
One on One with Scott Jurek
A vegan diet fuels this endurance athlete's wins
Jam Session
4 easy-to-make fruit spreads that'll tempt novices and experts alike
The New Noodles
Delicious, gluten-free ways to get your pasta fix
Bean Basics
Discover how easy it is to start with dried beans and cook up a delicious, low-cost meal
Moroccan Flavors
These spice-laced North African recipes make quick and hearty suppers
You Are What You Eat
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Official Rules: Vegetarian Times Digital Edition Sweepstakes
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Deli-Style Delights
5 sandwiches you can really sink your teeth into
Unsilenced
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Wok This Way
The classic Asian pan takes on global cuisine
One on One with Diane Hatz
The Sustainable Table founder aims to raise your consumer IQ.
Tailgate Party
Score big with friends and fellow fans by bringing along this beautifully easy spread
Culinary Excursions: Q&A with The Healthy Voyager
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VT CHALLENGE: Green Tea (part 2!)
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Official Rules: Vegetarian Times 2009 Reader Recipe Contest
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VT’s Restaurant Cookbook Giveaway
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Official Rules: Restaurant Cookbook Giveaway
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The VT Egg Label Decoder
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Kitchen Prescriptions
Five of the most powerful cold & flu fighters can be found right in your pantry
Holiday 2008: VT’s Annual Giving Guide
'Tis the season to be thankful! While you're counting your blessings and working on your holiday gift list, take a moment to think of those who are less fortunate
Remains of the Day
Three inspired recipes for faux-turkey leftovers
Puff Piece
Turn to puff pastry for exquisite appetizers and individual desserts
Zest for Life
To brighten up winter dishes, grab a zester and a fresh piece of citrus fruit
Host a cookie party!
Turn holiday baking into a chance for merrymaking: Host a cookie party!
Potluck Favorites
Crowd-pleasing party dishes from top VT cooks
Season’s Greenings
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Local Color
Veg restaurant Cafe Flora in Seattle prints its commitment to local, mostly organic farmers right on the menu—and cooks up some amazing dishes with their produce
Avocados
Any way you slice 'em, creamy, cholesterol-free avocados top the veggie charts
VT’s Spa Slippers Giveaway
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Official Rules: Vegetarian Times Eco Spa Slippers Giveaway
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News from the Vegosphere
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When Food Smells Attack
How do garlic and other odors get under your skin?
Bananas
Try our recipes and you'll never take this everyday fruit for granted again
3 Cheers for Beer
Tap into the recipe-enhancing possibilities of the "other" bubbly
Get Back to Your Roots
Root vegetables provide an abundance of savory recipe options between seasons
Dinner à Deux
This simple supper for two makes any night an occasion to celebrate
South Indian Supper
Spice up your next get-together with this little-known cuisine from the subcontinent
Light & Cheesy
Think you can't get cheesy satisfaction without a lot of fat and calories? Think again
Grow Your Own Sprouts
No dirt necessary. Follow these steps, and in a few days you'll have your own crunchy crop to add to recipes
Power Lunches
Stave off the afternoon blahs with these energy-packed make-and-take recipes
Lettuce Risotto
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Spiced Banana Chips
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Pineapple-Banana Chutney
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Banana Breakfast Smoothie
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Banana and Black Bean Empanadas
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Fresh Banana Cake with Chocolate Cream Cheese Frosting
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Tempeh in Hearty Mushroom-Lager Sauce
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Black Bean Chili with Dark Ale
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VT’s 2009 Chefs’ Challenge
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Ginger-Chocolate Stout Cake with Sweetened Sour Cream
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Arugula Salad with Fruit Ale Dressing
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Ale-Braised Cabbage with Leeks
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Crunchy Burdock with Toasted Sesame Dressing
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Glazed Parsnip and Carrot Sticks with Popped Mustard Seeds
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The Veg 25
Tap into VT's 2009 hot list of fresh voices, ingenious products, and handy resources that make the vegetarian life more fulfilling every day
One On One with Russell Simmons
This magnate runs enterprises on a karmic surplus
Mixed Vegetable Kootu
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Root Vegetable Stew with Spices and Dried Fruit
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Braised Celery Root with Chickpeas and Saffron
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Mashed Rutabagas with Salsa Verde
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Grated Raw Beet Salad with Jicama, Avocado, and Orange
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VT’s 2009 Reader Contests
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Wild Rice with Glazed Carrot and Tomato Ragoût
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Warm Avocado Halves with Pink Grapefruit and Endive
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Sweet Carrot Chutney
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Green Chutney
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