What to eat to beat silent inflammation
Vegetarian diets can provide all the essential nutrients growing kids need
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In a city whose reputation is entangled with hipster stereotypes, The Bye and Bye offers a relaxed, upbeat space free of pretension.
Check out these healthy beauty and eating tips from timeless beauty author, Christie Brinkley.
How to keep the peace between the omnivores and vegetarians at your holiday table
Check out these suggestions on what foods to pair with kale to make it even healthier and get tasty kale recipes for vegetarians and vegans.
We've got healthy, fast, and simple breakfast recipes that will take away all your breakfast-skipping excuses.
Grillo's tasty pickles are vegan, all-natural, gluten-free, and a great way to make a recipe pop with crunch and flavor.
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Fans of Cinnamon Snail, rejoice! While the beloved NYC-based food truck recently called it (mostly) quits, chef/owner Adam Sobel has served up a new cookbook, so you can re-create truck favorites at home. Don’t know where to start? We’ve got our eye on the New England–Style Chickpea “Crab” Cakes with Lemon Dijon Tartar Sauce, excerpted here.
Want to make our recipes but think you don't have time to pick up the ingredients and cook? Think again. We just partnered with Chef’d, which delivers measured-and-ready-to-go fresh ingredients with recipe cards right to your doorstep, so you can whip up tasty vegetarian meals in no time at all.
Don’t let its reptilian appearance deter you: this tropical fruit tastes like a cross between pineapple, mango, coconut, and vanilla. With its sweet, white flesh and velvety texture, cherimoya is also called custard apple. Here's what to do with it while it's in season.
Its rounded shape and heady perfume distinguish the Meyer lemon from your typical supermarket variety. A hybrid of an orange and a conventional lemon, the Meyer lemon is prized among cooks for its low acidity and sweet-tart flavor. Here's how to use it while it's in season (right now!).
It's back-to-school season! Looking for meals you can toss together with your eyes closed? I hear you. Even though I don't have any little mouths to feed at home, I love veggie grain bowls. No matter how tired I am, I can always manage to whip up some variation of this simple, healthy stuff (which makes great next-day leftovers too). Here are five keys to building a super bowl.
When it comes to mindful eating and parenting, you know you are doing something right when your 1-year old toddler likes to pluck shiitake mushrooms and daikon out of his mama's miso soup. "At one year his favorite was bok choy. He would grab it with his little hands," says Alicia Silverstone, when asked about her son Bear's favorite first foods. When it comes to feeding your body—and baby—from pre-pregnancy to birth and beyond, Silverstone is anything but Clueless. On the heels of the release of her latest title, The Kind Mama, Silverstone kindly shares her advice for mamas-to-be.
The inevitable has visited our home this week: the winter cold. Instead of reaching for over-the-counter remedies to combat the symptoms and jump-start the healing process, I head straight for the kitchen, pull out the juicer, and make an elixir that never fails to kick those twice-a-year colds.
A few years ago, I interviewed professional chefs and cookbook authors and asked them to share their favorite finds from ethnic food markets. Was I surprised to discover that nearly every one of them included chipotle peppers in adobo sauce on their must-buy list? Not even remotely!
A round-up of VT editors’ favorite newsworthy links: Jay-Z and Beyonce pledge to go vegan for 22 days. The power couple is looking for meal ideas—guys, VT has oodles of plant-based recipes that'll keep you super-satisfied (lasagna, pizza, tofu scramble, chili, and more!).
I’m a copy editor, not a chef. And I’m a mediocre home cook at best. I’m trying to amass a stable of veg recipes in my family’s diet. I’ll use some of the product samples we get here at VT HQ (Vegetarian Times Headquarters) and make recipes from some of the books in our cookbook library (don’t expect the most current releases). I’ll share the non-scientific results from my four-person-family panel. If something doesn’t impress, I’ll let you know, even if my novice kitchen skills are to blame.
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?
It’s easy to find veg meals in a health-conscious, food-friendly city like San Francisco. But the newest destination for vegetarians and vegans alike is actually across the bay, in Oakland. Over the past few years, Oakland has attracted a strong indie culture that is also seriously food savvy. And many of these newcomers have purely plant-based eating on their minds. Here are some of the hippest places for vegan eats in that other city by the bay.