Miso-Roasted Eggplant Soup
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Diets
Diets
Spicy Tofu Stew
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Sesame-Ginger Broccoli Soup
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The Find: Vegan Bags
There was once a time when a beautiful and ethically made bag was an oxymoron. These days there are plenty of eco-loving designers making compassionate accessories. Let’s go shopping!
Gluten-Free Holiday Re-Do Contest Winner!
Congratulations to Vanessa Burnum, winner of the Gluten-Free Holiday Re-Do Contest sponsored by Arrowhead Mills!
Go on a Veg Cruise!
Check out the annual Holistic Holiday at Sea, which takes passengers on a cruise in the Caribbean while they enjoy vegan cuisine, cooking classes, experts' lectures, and health-focused activities.
Vegan Shoes for Winter
With winter right around the corner, I realized that I needed a new pair of shoes. I wanted something comfortable, cute, affordable, and cruelty-free. Hundreds of shoes met my first three requirements—comfort, style, and reasonable price. Yet finding something that matched all four requirements did not come easily.
Ask A Chef: Grace Crossman of Goldie’s in Asbury Park, N.J.
As gourmet vegan cuisine becomes more mainstream, restaurants specializing in artfully prepared, nutritious, and animal-free meals are popping up everywhere.
Seitan, Vegetables, and Cracked Black Pepper en Papillote
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Sweet Potato, Feta, and Shiitake Packets
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Sweet and Sour Smoked Tofu and Pineapple en Papillote
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Farfalle with Artichokes al Cartoccio
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Cauliflower and Chickpeas with Ras El Hanout en Papillote
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Bangkok Flip
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Sage Julep
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The Red-Headed Mary
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My Darling Clementhyme
Simple syrup, a common cocktail ingredient, is nothing more than equal parts water and sugar. Herbs, citrus, and spices can be added to the syrup to liven up holiday drinks.
Panko-Style Crusted Tofu and Vegetables
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Old-Fashioned Lemon Bars
The brown sugar shortbread crust has a toffee note that balances the tart filling in these bars.
Quick-Preserved Lemons
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Chickpea Stew with Quick-Preserved Lemons
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Lemon Lovers’ Salad
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Orange Date Bundt Cakes
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Apricot-Pistachio Biscotti
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Frosted Espresso Cheesecake Bars
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Roasted Tomato Crostini
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Polenta Squares with Cranberry Mostarda
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Fontina Fondue with Cauliflower Dippers
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Pasta Shells with Egg, Beet, and Arugula Salad
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Yellow Split Pea Soup with Smoked Paprika and Rye Croutons
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Coconut Lentils
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Enter the Gluten-Free Holiday Recipe Re-Do Contest!
Does part of gearing up for the holidays include reworking Grandma’s stuffing or a well-loved cookie recipe to make it gluten free? If so, Vegetarian Times and Arrowhead Mills would like you to take part in our Gluten-Free Holiday Recipe Re-Do Contest!
Hearty Broccoli and Orecchiette
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Leek and Sun-Dried Tomato Tart
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Pear and Port Gravy
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Buttery Garlicky Broccoli
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Crunchy Pink Pickled Sunchokes
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Endive Boats with Apple Pie Rice
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Pumpkin Pie Smoothie
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Honeyed Sweet Potatoes
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Caramelized Shallot Gravy
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Port-Sweetened Cranberry Sauce
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Rich Vegetable Broth
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Oven-Baked Sunchoke Chips with Garlic and Smoked Paprika
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Parsnip Pear Soup
Slightly sweet with a hint of spice, this velvety soup highlights the delicate flavor of parsnips. For best results, use soft, ripe pears.
Roasted Brussels Sprouts Skewers with Lemon-Thyme Dipping Sauce
Roasting Brussels sprouts produces a tender, juicy interior encapsulated by a crispy, caramelized exterior. Hemp oil lends a nutritious element to the light sauce, but you could substitute olive oil or walnut oil.
Shaved Sunchokes with Pink Grapefruit and Avocado
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Spinach Salad with Roasted Beets and Dried Fruit
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Green Beans and Radishes Braised in Orange Juice
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Mashed Parsnips with Crispy Parsnip Ribbons
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Spicy Spinach with Sunflower Seeds
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Whole-Grain Stuffing with Caramelized Onions and Pecans
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Farro-Sunchoke Lunch Salad with Toasted Sunflower Seeds
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Rigatoni Torte with Ricotta and Fall Vegetables
Packed with autumn flavors, this impressive main dish is mac-and-cheese elevated to its highest form.
Spinach, Peppers, and Cherry Tomatoes with Penne Rigate
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Ultimate Stuffed Acorn Squash
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Winter Squash Pot Pie with Swiss Chard and Chickpeas
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Chocolate-Cherry Semifreddo
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Frozen Cranberry-Cream Pie
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Pear and Cranberry Parfaits
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Sweet Potato Spice Cake with Hazelnuts and Candied Ginger
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A Pie Crust Made with Olive Oil
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Supereasy Vegan: Rice-Paper Rolls Demystified
The best part about my bi-monthly jaunt to the Asian grocery store isn’t just stocking up on potstickers, dried shiitakes, and chili sauce, but roaming the aisles looking for new stuff to try. From frozen sheets of tofu skin to whole lotus roots, I’ve (almost) tried it all—with varying degrees of culinary success. One of the best moves I ever made was working up the courage to try rice-paper wrappers. Something about them always intimidated me—their stiff translucence, for starters. How do those rough, papery sheets morph into those deliciously delicate rolls that I order every time I set foot inside a Vietnamese restaurant?
Pomegranate and Tangerine Spritzer with Mint
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Pear-Blackberry Semolina Cake
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Coconut Rice Pudding with Pomegranate Seeds
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Pearl Barley with Roasted Squash, Pomegranate, and Pistachios
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Cornmeal Pancakes with Pomegranate-Pear Compote
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Roasted Mushroom and Gouda Grilled-Cheese Sandwiches
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Camembert Caprese Grilled-Cheese Sandwiches
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Vietnamese Noodle Salad with Chickpeas and Rainbow Carrots
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Tuscan Kale and Carrot Soup
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Roasted Squash and Apple Chowder with Colorful Potatoes
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Red Cabbage Salad with Curried Seitan
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Mustard Green Caesar Salad with Baked Tofu
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Kale Salad with Pomegranate and Maple Pecans
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Butternut Salad with Cranberry Vinaigrette
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Rosemary-Almond White Bean Dip
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Red Bell Pepper and Olive Tapenade
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Mushroom and Cashew Pâté
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