Balancing Act
Stay well all winter long with recipes that draw on Thai healing traditions
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Stay well all winter long with recipes that draw on Thai healing traditions
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VT's guide to good veg etiquette throughout the holiday season
"These mashed potatoes are so rich and satisfying, I sometimes just serve them with plain tofu," Chef Bryant Terry says.
Can diet reduce your risk?
Wow the PB&J crowd with a kid-friendly, gluten-free feast
We've fallen hard for these versatile nut and spice mashups
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Hooked on the hard stuff? You're not alone. A die-hard cheese freak untangles her most complicated food relationship
5 hot chefs reveal which organic products make the cut in their kitchens
Tofu and edamame give these wraps plenty of protein. Feel free to substitute chard or flat-leafed kale for the collards.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
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When it comes to summer grilling, nothing beats the endlessly versatile veggie skewer.
Relieving animal suffering motivates this music maker
Light and easy ways to cook with daikon, baby bok choy, Chinese broccoli, and more
A sampling of recipes from VT's newest cookbook
Dive into a holistic approach to cooking and eating
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Check out Vegetarian Times Editors's author page.
Stave off the afternoon blahs with these energy-packed make-and-take recipes
Tap into VT's 2009 hot list of fresh voices, ingenious products, and handy resources that make the vegetarian life more fulfilling every day
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Long, lean, and green, leeks are so much more than mere members of the onion family
A festival of easy recipes that'll get you hooked on dark, leafy greens
The tastiest trend in veg restaurants is easy to re-create at home
Satisfy your mind, your spirit—and your taste buds!—with these superb recipes.
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Coconut milk and banana give these ice pops a creamy consistency without dairy or soy.
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The results of VT's first national reader restaurant poll are in—and we've got the recipes you wanted most.
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These Chinese "Tiny Bites" are make-ahead simple and irresistible to eat. Try one for dinner, or do them all for a dazzling finger-food party.
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See Ann Gentry, executive chef of Vegetarian Times, on the Today Show! Watch Ann whip up easy, delicious recipes from our latest issues, as she introduces the benefits of vegetarian cooking to America.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Ask the Naturopaths: Keeping Parents Healthy
The next time you're missing an ingredient in a recipe, don't panic. Many recipes are flexible and will still come out delicious when you improvise. Plus, many non-vegetarian recipes can be tweaked to create a new veg version.
Food gadgets and gizmos for all
Switching to a plant-based diet was the single most important move I could make to help the environment
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Check out Vegetarian Times Editors's author page.
6 personal stories, 1 great lifestyle.
This Vietnamese-style soup is made in the microwave using a single bowl. Shirataki noodles have only 20 calories per serving and can be found in the refrigerated tofu section of Asian stores and large supermarkets.
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Check out Vegetarian Times Editors's author page.
Serve with slices of French bread and a salad, if desired.
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Check out Vegetarian Times Editors's author page.
Any way you slice 'em, these classic veggies are guaranteed to please.
Celebrate Cinco de Mayo with new twists on South-of-the-border favorites.
Check out James Rouse, ND, and Debra Rouse, ND's author page.
When you think about it, soy is nothing short of a miracle. From a little green bean comes tofu, tempeh, miso paste, soy sauce, soymilk—and that’s just the short list.
Whether you're a college kid cramming for final exams or an office worker who's just plain tired of fast food, have we got some recipes for you! All you need: a microwave and a few minutes.
Will eating more protein help your body gain muscle faster? The research may surprise you.
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Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Simple sauces give you options galore for dinner.
Nothing takes the chill off a winter?s day the aroma of a pie in the oven. As the author of a great big book on pie, it?s no secret that these crust-and-filling delicacies are my passion.
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