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"A queer business is simply a space ... that allows those who fall outside of the norm to actually come to work as their whole selves," says one staffer.

We talk to Chef Xavier Bonnafous of Southern Pressed Juicery, in Greenville, South Carolina, who is known for his innovative raw and vegan creations.

Emilia Terragni, cookbook publisher at Phaidon Press, shares the key to success for vegetarian cookbooks.

Check out Vegetarian Times Editors's author page.

Casey Easton pairs cauliflower and cardamom for a simple snack to eat plain or dipped in hummus.

The executive Chef of Gramercy Tavern and Untitled restaurant in New York City took a time out from the kitchen to chat with VT about making vegetable-centered meals.

Tell us the vegetarian ingredient you're most thankful for! And read below what others have to say.

Check out Vegetarian Times Editors's author page.

Emily von Euw, blogger at This Rawsome Vegan Life, author of 100 Best Juices, Smoothies, and Healthful Snacks, shares her favorite culinary pairing: cantaloupe and vanilla.

Got a super-tasty and creative way to top your meatless patty? We want to hear about it! Share your comment below, and see what others have to say. Our favorite responses will be published in the next issue of the magazine.

Each month, we highlight a different reader's "vegiversary"—the anniversary of when they went veg. Read this one, then share yours for a chance to be featured in the magazine.