Tomato Recipes For the Height of the Season
Probably the most common of farmer's market wares, these summer beauties come in thousands of versatile varieties.
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Probably the most common of farmer's market wares, these summer beauties come in thousands of versatile varieties.
This year Cinco de Mayo lands on Taco Tuesday! To help you celebrate we rounded up a few of our favorite veggie taco recipes.
Looking to stock your kitchen with shelf-stable plant-based items? Let this comprehensive guide help you build a healthy, vegan kitchen pantry.
There’s never better a better time to learn how to safely preserve food at home. Home food preservation helps you stock up and save money, whether you’re growing your own food or buying in bulk.
What's better than a bowl of pasta? We can't think of much. Take a bite out of these pasta comfort food recipes for a cozy night in.
Keep your produce as fresh as possible with these guidelines for storing fruits and vegetables.
Try these tips and tricks you can use every day to save energy.
Roasting concentrates the flavor of tomatoes, meaning you can make this soup with less-than-stellar, out-of-season tomatoes, and it’s still fantastic. (But make it when local tomatoes are at their best, and you’ll knock your own socks off.)
Worried that you—or someone you love—won’t get enough protein without meat? Relax! By eating a variety of healthful veg foods, you can easily cover your protein bases.
Sometimes the first tomatoes of the season need a little help in the taste area—and that’s where these open-face sandwiches come in. The blended yogurt-basil sauce adds just the right tang while a quick trip under the broiler helps concentrate the tomatoes’ natural juices.
What to eat to beat silent inflammation
How to turn up the health-enhancing power of 10 superfoods
How many times have you opened up a can of tomato paste for a few tablespoons just to throw the rest of the can away? Reduce needless waste with this simple tip from the Food Editor of Clean Eating magazine, Andrea Gourgy.
Learn how to make the right choice between canned, fresh and frozen produce.
Chef Mark Reinfeld demystifies what aquafaba is (chickpea water) and how to turn it into a vegan egg substitute for baking.
Learn the 5 most common traps that pack on the pounds.
The humble bean has plenty to offer vegetarians when it comes to nutrition and ease.
Learn what inflammation is, and the foods and supplements you can take to help keep symptoms at bay.
This simple recipe can be assembled the night before and prepared in the morning for a weekend breakfast or brunch.
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Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.
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Smoked sun-dried tomatoes give this sandwich a meaty taste and texture.
Fall is the best time to plant vegetables. Here's what you need to know.
Kale, mustard greens, and turnip greens can be used in place of the collards depending on which dark, leafy green looks freshest when you’re shopping.
Check out these healthy beauty and eating tips from timeless beauty author, Christie Brinkley.
Freshii offers vegetarian options on their healthy, fresh menu for eating good on the go.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Kayleen St. John, MS, RD, and director of nutrition at the Natural Gourmet Institute shares her tips for cooking leeks.
All you need to know about vinegar, including health benefits, how to buy it, and most importantly, how to cook with it.
Check out these tips for buying boxed vegetable stock.
Pasta Salad is a staple as a barbecue side dish for good reason – it’s satisfying, simple, and the perfect outlet for fresh, seasonal vegetables.
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How does the head chef of the Panera chain—which has nearly 2,000 locations in 45 states—feel about food? Just this: He wants all customers to get the chance to eat fresh, local food easily. We caught up with Dan Kish to find out how he makes this a reality in every Panera eatery in the country.
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The simplest recipes are often the best, especially in summer when produce is at its peak. Here, all it takes is a little olive oil and Italian seasoning to bring out the natural flavors of tomatoes and squash.
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Fresh summer produce is on the verge of running rampant. Hurray! There are endless, easy ways to incorporate variety, color, and vibrant flavors into your warm-weather cooking. Follow these tips for using seasonal fruits and veggies—whether you picked them up at your neighborhood farmers' market or your own rooftop garden.
Chopped parsley gives this cucumber-and-tomatoes combo a bright, zesty twist. Let the salad stand 10 minutes so the vegetables release their juices.
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Got more kale than you can handle? Enough chili to feed an army? Fear not! You can save just about anything if you freeze it for later. The trickier part: not neglecting what you’ve frozen. Here are a few simple tricks and ideas to get you started.
With their higher sugar and lower sulfur contents, sweet onions are less likely than ordinary storage onions to bring a tear to your eye. They taste milder too. Here's how to choose them and use them while they're in season.
Anchor/correspondent for MundoFox National Network News, this three-time Emmy Award winner is also co-author of the true-crime book Dancing on Her Grave: The Murder of a Las Vegas Showgirl. An animal lover who’s adopted two cats and two dogs, Sarassa went vegetarian three years ago and is now vegan.
Trading edibles may be a time-honored school ritual, but adults looking for more variety in their menus are getting into the act too. Options include food swaps, package swaps, garden swaps, and community-supported agriculture box swaps. Take your pick, and start swappin’.
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While it may not sound too appealing, the ugly fruit movement is flourishing in Europe. The trend can’t catch on soon enough here in the States. Here's what it's all about—and how you can embrace it at the supermarket and local farmers' market.
Is it a pizza? Is it a quesadilla? No, it's a pizza-dilla.
Spread tomato sauce on pita, sprinkle with cheese, toast till bubbly, and presto: flat-bread pizza! Starting with this simple formula, you can play around with different flat-bread bases and tasty toppings to whip up all kinds of inventive combinations. Here are 10 ideas to get you started.
A food expert shares her preferred pan liner and shares other veggie-roasting tips
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Check out Vegetarian Times Editors's author page.
Salsa roja is a cooked salsa made with skillet- or grill-blackened onions, tomatoes, and garlic. Serve in warmed corn tortillas.
Seasoned scrambled eggs are topped with flash-roasted clusters of cocktail tomatoes for a dish that’s elegant enough for brunch.
6 ideas for memorable make-and-take meals
Having both Comedy Central and The New Yorker on your resume says something about range, or maybe it’s versatility. And that’s not even all there is to Pete Holmes’s work history: he’s written for sitcoms and hosts a podcast, while the second season of late-night TV’s “The Pete Holmes Show” starts February 24.
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Add at least one more vegetarian to the population of Park City, Utah, during this year’s Sundance Film Festival. A New York transplant from her native Australia, Stephanie Ellis co-stars in the independent feature The Sleepwalker, which premieres at the festival on January 20.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
I loved this Israeli breakfast recipe when we tasted it at VT HQ last year. And I was pretty confident my better half would like it. It’s a colorful recipe, so no way our picky toddler would clean her plate...
Raw food diets are lauded by some as the healthiest way to eat. While it is certainly good to eat raw vegetables and fruits, studies show that some foods are better for our bodies when we cook them.
We get lots of questions from our readers. Here, VT editors respond.
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Check out Vegetarian Times Editors's author page.
These are a perennial favorite at the Border Grill in Los Angeles. Serve them with sour cream and pico de gallo, a fresh salsa-like condiment made with chopped tomatoes, onions, and cilantro.
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.
Check out Vegetarian Times Editors's author page.
This summer, an all-vegetarian restaurant debuted at Mexico’s Sandos Caracol Eco Resort & Spa, taking the destination’s eco-friendliness up a notch. We like that veg food will fuel such onsite volunteer activities as the SOS Marine Sea Turtles and Mangrove Swamps Cradle of Life environmental protection projects. Plus, the kitchen at Salvia contributes to the composting stations that, along with solar panels, help the beachfront getaway earn its eco-cred. Here, intel about Salvia’s menu—which includes raw options—from chef Milton Landa.
Summertime makes me giddy, and it’s not just the sunshine and subsequent Vitamin D boost that puts me in a good mood. It’s partly the produce: Those juicy tomatoes, succulent stone fruit, and vine-ripened peppers must contain some secret feel-good phytochemicals, because I feel fabulous after eating them. I’m also a big fan of shelling beans—favas, runner beans, and my favorite, cranberry beans. I buy them by the bucketload as soon as they make an appearance at the farmers’ market.
“I guess they thought I’d go away, and the film would fall into the indie-documentary abyss,” says director Gabriela Cowperthwaite, in answer to my asking why she thinks SeaWorld declined to participate in her recently released documentary Blackfish. The film investigates the deadly 2010 attack on a trainer in SeaWorld's Orlando park by an orca named Tilikum, and its most compelling witnesses to the troubling reality of killer whales in captivity include former SeaWorld trainers. If SeaWorld was banking on the film sinking into obscurity, they figured wrong—Blackfish scored a 97 percent on RottenTomatoes.com’s All Critics Tomatometer, and the Los Angeles Times stated in an editorial, “The documentary ‘Blackfish’ reminds us that it’s time to stop imprisoning orcas in marine parks to entertain the public and enrich their corporate keepers.” Here, Cowperthwaite answers more questions about the film.
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Turn your vacation dreams into fun-filled reality with these tips from veg-travel pros.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Summer means trips to the beach, family cookouts—and refreshing watermelon. I love it for its juicy sweetness, refreshing crunch, brilliant color, and nutrient density. Here's why we should all eat more watermelon.
Cooking homemade, plant-based meals almost every night of the week for my family is one of the most gratifying and joyful parts of my daily life—but that doesn’t mean it isn’t stressful sometimes. Juggling a full-time job and an energetic toddler can make meal prep tricky, which is why I love this family-friendly enchilada recipe from blogger and cookbook author Sarah Matheny’s recently released More Peas, Thank You cookbook, sequel to the New York Times bestselling Peas and Thank You. These enchiladas can be made in stages, and they don’t create a lot of dishes—the bane of my existence