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    Displaying 161 - 240 of approximately 504 results

    Fruits

    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.

    Vegetarian Times Editors
    Published May 18, 2020
    Cuisines

    Our Best Homemade Vegetarian Taco Recipes

    This year Cinco de Mayo lands on Taco Tuesday! To help you celebrate we rounded up a few of our favorite veggie taco recipes.

    Maureen Farrar
    Published Apr 30, 2020
    Vegan

    The Well-Stocked Vegan Pantry

    Looking to stock your kitchen with shelf-stable plant-based items? Let this comprehensive guide help you build a healthy, vegan kitchen pantry.

    Lisa Turner
    Published Apr 16, 2020
    Cooking Techniques

    Home Food Preservation

    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.

    Lisa Turner
    Published Apr 8, 2020
    Meal

    Comforting Pasta Recipes You Need In Your Life Right Now

    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.

    Vegetarian Times Editors
    Published Apr 2, 2020
    Guides

    8 Storage Tips for Long-Lasting Produce

    Keep your produce as fresh as possible with these guidelines for storing fruits and vegetables.

    Jill Schildhouse
    Published Mar 23, 2020
    Sustainability

    10 Ways to Green Your Kitchen Routine

    Try these tips and tricks you can use every day to save energy.

    Victoria Abbott Riccardi
    Published Feb 19, 2020
    Beans

    Roasted Tomato and Pepper Soup with Lady Cream Peas

    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.)

    Joe Yonan
    Published Feb 10, 2020
    Nutritionist Advice

    8 Top Protein Sources for Vegetarians

    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.

    Vegetarian Times Editors
    Published Feb 3, 2020
    Diets

    Open-Face Tomato-Basil Sandwiches

    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.

    Kathy Farell-Kingsley
    Published Jul 30, 2019
    Wellness

    Tame the Flame Within: Eating to Beat Inflammation

    What to eat to beat silent inflammation

    Mathew Kady, MS, RD
    Published Apr 23, 2019
    Wellness

    Antioxidant Boosting Foods

    How to turn up the health-enhancing power of 10 superfoods

    Vegetarian Times
    Published Mar 9, 2018
    Videos

    How to Freeze Individual Servings of Tomato Paste

    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.

    Vegetarian Times Editors
    Published Jul 11, 2017
    Guides

    Is Fresh Produce Always Best When Cooking?

    Learn how to make the right choice between canned, fresh and frozen produce.

    James Smith
    Published Jul 7, 2017
    Skills

    How to Make Vegan Meringue from Canned Chickpeas

    Chef Mark Reinfeld demystifies what aquafaba is (chickpea water) and how to turn it into a vegan egg substitute for baking.

    Mark Reinfeld
    Published Jun 5, 2017
    Weight Loss

    How to Avoid Weight Gain as a Veg

    Learn the 5 most common traps that pack on the pounds.

    Hillari Dowdle
    Published May 26, 2017
    Cooking Techniques

    One Ingredient, Three Ways: Beans

    The humble bean has plenty to offer vegetarians when it comes to nutrition and ease.

    Vegetarian Times Editors
    Published May 17, 2017
    Nutritionist Advice

    How to Fight Inflammation

    Learn what inflammation is, and the foods and supplements you can take to help keep symptoms at bay.

    MD
    Neal Barnard
    Published May 12, 2017
    Diets

    Tempeh Bacon

    This simple recipe can be assembled the night before and prepared in the morning for a weekend breakfast or brunch.

    Vegetarian Times Editors
    Published May 10, 2017
    Dairy-Free

    Refreshing Quinoa Salad

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published May 10, 2017
    Soups & Stews

    Italian White Bean and Kale Soup

    Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.

    Vegetarian Times Editors
    Published May 10, 2017
    Diets

    Homemade Falafel

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published May 10, 2017
    Diets

    Avocado-Spinach Panini

    Smoked sun-dried tomatoes give this sandwich a meaty taste and texture.

    Sarah Caroon Mitchell and Mary Margaret Chappell
    Published May 9, 2017
    Gardening

    Gardening 101: Fall Veg Planting

    Fall is the best time to plant vegetables. Here's what you need to know.

    Scott Meyer
    Published Aug 31, 2016
    Diets

    Grape Tomato and Collard Greens Frittata

    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.

    Vegetarian Times Editors
    Published Jun 22, 2016
    Uncategorized

    Eating to Look Great-Nutrition Tips and Trade Secrets from
 Timeless Beauty Author Christie Brinkley

    Check out these healthy beauty and eating tips from timeless beauty author, Christie Brinkley.

    Vegetarian Times Editors
    Published Mar 17, 2016
    Uncategorized

    Veg Fast Food Option: Freshii

    Freshii offers vegetarian options on their healthy, fresh menu for eating good on the go.

    Vegetarian Times Editors
    Published Feb 22, 2016
    Recipes

    Chayote and Mango Salsa

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published Feb 17, 2016
    Diets

    Spicy Cajun Rice

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published Feb 17, 2016
    Skills

    One Ingredient, Three Ways: Leeks

    Kayleen St. John, MS, RD, and director of nutrition at the Natural Gourmet Institute shares her tips for cooking leeks.

    Vegetarian Times
    Published Feb 11, 2016
    Cooking Techniques

    Vinegar 101: Varieties, Health Benefits, and Cooking Tricks

    All you need to know about vinegar, including health benefits, how to buy it, and most importantly, how to cook with it.

    Olivia Roszkowskiis
    Published Nov 17, 2015
    Uncategorized

    4 Essential Things to Know When Buying Vegetable Stock

    Check out these tips for buying boxed vegetable stock.

    Vegetarian Times Editors
    Published Sep 29, 2015
    Meal

    6 Simple, Delicious Pasta Salad Recipes

    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.

    Vegetarian Times Editors
    Published Sep 10, 2015
    Uncategorized

    10 Meatless Monday Recipes Inspired by our Facebook Fans

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published Aug 25, 2015
    Main Dish

    Chain Reaction: 2,000 Locations and good food in every one

    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.

    Vegetarian Times Editors
    Published Aug 11, 2015
    Dairy-Free

    Summer Squash, Avocado, and Cherry Tomato Salad

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published Aug 11, 2015
    Recipes

    Tomato-Summer Squash Skewers

    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.

    Vegetarian Times Editors
    Published Jun 23, 2015
    Diets

    Grilled Peach and Raspberry Fruit Salad

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published Jun 23, 2015
    Guides

    Shop Like a Chef: How to Make the Most of Summer Produce

    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.

    Olivia Roszkowskiis
    Published May 28, 2015
    Sides & Salads

    Tomato-Cucumber Salad with Parsley Dressing

    Chopped parsley gives this cucumber-and-tomatoes combo a bright, zesty twist. Let the salad stand 10 minutes so the vegetables release their juices.

    Vegetarian Times Editors
    Published May 1, 2015
    Diets

    Sun-Dried Tomato Pesto

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published May 1, 2015
    Freezing

    How to Use Your Freezer for Faster, Cheaper Meals

    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.

    Vegetarian Times Editors
    Published Apr 21, 2015
    Skills

    How to Pick, Prep, and Cook with Sweet Onions

    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.

    Vegetarian Times Editors
    Published Apr 14, 2015
    Community

    Veg Celeb: Carolina Sarassa

    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.

    Vegetarian Times Editors
    Published Apr 3, 2015
    Cooking Techniques

    How to Join a Food Swap

    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’.

    Vegetarian Times Editors
    Published Mar 19, 2015
    Diets

    Sun-Dried Tomato Tofu Wrap with Mushrooms and Onions

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published Feb 17, 2015
    Sustainability

    Why You Should Eat More Ugly Fruits and Veggies

    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.

    Vegetarian Times Editors
    Published Feb 17, 2015
    Recipes

    Tomatillo Pizza-dillas

    Is it a pizza? Is it a quesadilla? No, it's a pizza-dilla.

    Vegetarian Times Editors
    Published Jan 7, 2015
    Cooking Techniques

    How to Make Super-Quick Flat-Bread Pizzas

    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.

    Vegetarian Times Editors
    Published Jan 5, 2015
    Nutritionist Advice

    Should You Roast Veggies on Aluminum Foil Or Parchment Paper?

    A food expert shares her preferred pan liner and shares other veggie-roasting tips

    Dawn Jackson Blatner
    Published Dec 24, 2014
    Diets

    Tomato Tartare

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published Oct 21, 2014
    Vegan

    Chickpea Succotash with Lemongrass

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published Aug 12, 2014
    Diets

    Salsa Roja Black Bean Tacos

    Salsa roja is a cooked salsa made with skillet- or grill-blackened onions, tomatoes, and garlic. Serve in warmed corn tortillas.

    Vegetarian Times Editors
    Published May 14, 2014
    Diets

    Brunch-Worthy Scrambled Eggs

    Seasoned scrambled eggs are topped with flash-roasted clusters of cocktail tomatoes for a dish that’s elegant enough for brunch.

    Vegetarian Times Editors
    Published Mar 31, 2014
    Lunch

    The Lunch Bunch

    6 ideas for memorable make-and-take meals

    Vegetarian Times Editors
    Published Feb 28, 2014
    Community

    Veg Celeb: Q&A with Pete Holmes

    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.

    Vegetarian Times Editors
    Published Feb 21, 2014
    Diets

    Gnocchi, Lentil, and 
Escarole Soup

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published Feb 8, 2014
    Community

    Veg Celeb: Q&A with Stephanie Ellis

    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.

    Vegetarian Times Editors
    Published Jan 18, 2014
    Diets

    Radicchio, Kale, and Persimmon Greek Salad

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published Jan 5, 2014
    Dairy-Free

    Roasted Tomato Crostini

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published Nov 17, 2013
    Cooking Techniques

    Copy Cat in the Kitchen: Shakshuka

    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...

    Vegetarian Times Editors
    Published Oct 31, 2013
    Guides

    4 Plant Foods You Should Cook Before Eating

    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.

    Vegetarian Times Editors
    Published Oct 29, 2013
    Community

    Dear VT: Best Veg Substitutes for Bacon?

    We get lots of questions from our readers. Here, VT editors respond.

    Vegetarian Times Editors
    Published Oct 26, 2013
    Diets

    Leek and Sun-Dried Tomato Tart

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published Oct 15, 2013
    Cooking Techniques

    How to Pack the Perfect Travel Meal

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published Oct 4, 2013
    Mexican

    Green Corn Tamales

    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.

    Vegetarian Times Editors
    Published Oct 3, 2013
    Diets

    A Pie Crust Made with Olive Oil

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published Sep 21, 2013
    Diets

    Camembert Caprese Grilled-Cheese Sandwiches

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published Sep 10, 2013
    Dairy-Free

    Persimmon-Avocado Caprese

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published Sep 10, 2013
    Diets

    Corn Latkes with Red Peppers

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published Sep 10, 2013
    Diets

    Amaranth, Roasted Tomato, and Eggplant Stacks with Pesto

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published Aug 29, 2013
    Life

    Veg Hot Spot: Salvia at Sandos Caracol Eco Resort & Spa

    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.

    Vegetarian Times Editors
    Published Aug 20, 2013
    Diets

    Supereasy Vegan: Lemony White Bean Purée



    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.

    Vegetarian Times Editors
    Published Aug 17, 2013
    Entertainment

    Reality Bites: Q & A with Gabriela Cowperthwaite, Director of Blackfish

    “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.

    Vegetarian Times Editors
    Published Aug 8, 2013
    Diets

    Nectarine and Watercress Salad with Tarragon-Raspberry Dressing

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published Aug 8, 2013
    Uncategorized

    Ultimate Veg Travel Guide

    Turn your vacation dreams into fun-filled reality with these tips from veg-travel pros.

    Aurelia d'Andrea
    Published Aug 6, 2013
    Dairy-Free

    Traditional Falafel

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published Aug 1, 2013
    Dairy-Free

    What Do I Do with Dulse?

    Check out Vegetarian Times Editors's author page.

    Vegetarian Times Editors
    Published Jul 31, 2013
    Uncategorized

    Why You Should Eat More Watermelon

    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.

    Vegetarian Times Editors
    Published Jul 24, 2013
    Entertainment

    Cookbook Report: Sarah Matheny’s More Peas, Thank You

    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

    Vegetarian Times Editors
    Published Jul 12, 2013
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