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Skills

How to Peel Ginger

Chef Mark Reinfeld shows you how to peel ginger the safe and easy way with the one kitchen utensil everyone has at home.

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Skills

Shop Like a Chef: How to Buy Eggs

Think all eggs are created equal? Think again. There are many (often confusing) variables to consider when seeking out the best carton. Barbara Rich, a chef instructor at Natural Gourmet Institute, offers expert tips on what to look for—and what to avoid.

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Cooking Techniques

How to Build a Veggie Grain Bowl

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.

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Diets

Book Report: Alicia Silverstone’s The Kind Mama

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.

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Uncategorized

What Do I Do With …. Turmeric?

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.

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Cooking Techniques

Copy Cat in the Kitchen: Pamcakes

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.

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Diets

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?

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Dairy-Free

Vegging Out: Vegans Occupy Oakland

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.

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