Tuscan Pizza
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Recipes
Recipes
Searching for plant-based recipes made with whole, unprocessed foods? Welcome! Here you’ll find every recipe you need to follow a plant-based diet from morning until night. From vegetarian gluten-free recipes to vegan recipes and dairy-free recipes, Vegetarian Times offers original, triple-tested recipes that deliver solid nutrition, whatever your plant-based lifestyle looks like.
Searching for plant-based recipes made with whole, unprocessed foods? Welcome! Here you’ll find every recipe you need to follow a plant-based diet from morning until night. From vegetarian gluten-free recipes to vegan recipes and dairy-free recipes, Vegetarian Times offers original, triple-tested recipes that deliver solid nutrition, whatever your plant-based lifestyle looks like.
Hawaiian Pizza
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Barbecue Bella Pizza
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Hummus Pie
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Tangy-Sweet Pizza
Alternate slices of orange and white sweet potatoes for extra color. A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
Gluten-Free Pizza Crust
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Savory Oats with Brie and Cherry Tomatoes
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Gnocchi, Lentil, and Escarole Soup
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Collard Green Frittata
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Bok Choy and Shiitake Rice Pilaf
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Chickpea Tikka Masala
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Smoky Spiced Potato Shells
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5 Habits of the Healthiest Vegans
Veganism doesn’t always equal a healthy lifestyle. Some people get by eating processed plant-based foods, but the healthiest vegans practice habits that really make them thrive. When others see their energy and that vegan glow, they want what they’re having!
Ask a Chef: Fran Costigan
When you consider that chef Fran Costigan’s mother dished up chocolate ice cream for breakfast, it seems fated that the dessert queen’s latest cookbook should be titled Vegan Chocolate.
What Do I Do With … Cornstarch?
Cornstarch has an unwarranted bad reputation, founded primarily on those ubiquitous gloopy sauces served at mediocre Chinese restaurants around the world. But the fluffy white powder does have its virtues!
Kitchen Kung-Fu: Giving Tofu Texture
I have a confession to make: I’m a tofutarian. A tofutarian is a vegetarian who, in the spirit of breathing life into longstanding clichés, rejoices over tofu in all its forms: Silken, firm, extra-firm, fermented, dried, etc.
Get a Whiff of Natural Fragrances
I love perfumes but am not always a fan of the ingredients. Many perfumes are full of synthetic chemicals like acetone or phthalates (used to make plastics). Many studies have linked these substances to skin irritation, birth defects, cancer, migraines, and asthma—not so lovely!
Nutrition IQ: Foods to Boost Energy
Working as a health coach in NYC, I've found that many of my clients want to boost their energy levels. While there is no substitute for restorative sleep, there are some everyday foods that can give you a boost.
Quinoa with Broccoli Raab and Pistachios
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Broccoli Raab with Spicy Peanut-Miso Dressing
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Broccoli Raab Flat Bread Pizza
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Broccoli Raab Frittata
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Philly-Style Broccoli Raab, Provolone, and Portobello Sandwiches
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Mango Spice Cake with Mango Compote
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Margarita Fruit Coupe
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Radicchio, Kale, and Persimmon Greek Salad
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Supermarket Explorer: Yuba (Tofu Skin)
My initiation into the mysterious and tasty world of tofu skin—also known as “yuba” or “bean curd sheets”—took place in a crowded vegetarian restaurant in San Francisco’s Chinatown. Staring into an unfamiliar menu, I took a gamble on “stuffed bean curd rolls.”
Root Veggies with Pineapple, Lemon, and Mint Butter Sauce
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Black Bean Tostadas with Kiwi Fruit Salsa
Beans and kiwi are a quirky combo worth trying
Cherry Turnovers
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Individual Cobb Salads
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Oven-Baked Truffle “Chips”
Short and thick, these oven-baked fries are modeled after British “chips.” Parsley, Parmesan, and truffle oil toppings give them a gourmet feel.
Mushroom Sliders
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Pinto Beans and Winter Greens Bowl
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Tomato Risotto with Pine Nuts
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Black-Eyed Pea Chili
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Yellow Split Pea Dal
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Green Bean Curry with Peas and Cashews
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Cranberry-Pear Tarte Tatin
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Mango and Black Bean Salad
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Edamame Rice Bowl
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Mushroom Wonton Soup
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Miso-Roasted Eggplant Soup
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Spicy Tofu Stew
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Red Curry Vegetable Soup
We like this with cauliflower and green beans, but try with any veggies you have on hand
Sesame-Ginger Broccoli Soup
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Holiday Baking: Manchego Cheese Wafers
In the food magazine world, we talk a lot about “recipe development.” I like that “developing” is distinct from “inventing” or “creating.” Case in point: Some impromptu recipe tweaking when I wanted to make Cheddar cheese wafers, a Southern classic I adore but wanted to make a little fancier.
The Find: Vegan Bags
There was once a time when a beautiful and ethically made bag was an oxymoron. These days there are plenty of eco-loving designers making compassionate accessories. Let’s go shopping!
Gluten-Free Holiday Re-Do Contest Winner!
Congratulations to Vanessa Burnum, winner of the Gluten-Free Holiday Re-Do Contest sponsored by Arrowhead Mills!
Go on a Veg Cruise!
Check out the annual Holistic Holiday at Sea, which takes passengers on a cruise in the Caribbean while they enjoy vegan cuisine, cooking classes, experts' lectures, and health-focused activities.
Vegan Shoes for Winter
With winter right around the corner, I realized that I needed a new pair of shoes. I wanted something comfortable, cute, affordable, and cruelty-free. Hundreds of shoes met my first three requirements—comfort, style, and reasonable price. Yet finding something that matched all four requirements did not come easily.
Copy Cat in the Kitchen: Red Lentil and Kabocha Squash Soup
A review copy of Herbivoracious by Michael Natkin has been sitting on top of my file cabinet at work for about a year and a half. I’d marked several recipes that looked good, set it aside, and forgot about it. After finally trying a recipe for this installment of Copy Cat in the Kitchen, the book is coming back to the Cat Cave and I’m bookmarking the Web site.
Ask A Chef: Grace Crossman of Goldie’s in Asbury Park, N.J.
As gourmet vegan cuisine becomes more mainstream, restaurants specializing in artfully prepared, nutritious, and animal-free meals are popping up everywhere.
Single Guy Breakfast Pancake (Chapati)
When my good friend Dominic told me he’d mastered making a single morning pancake/crêpe using just flour and water, I wasn’t just skeptical. No milk? No eggs? How could it possibly be good?
Seitan, Vegetables, and Cracked Black Pepper en Papillote
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Sweet Potato, Feta, and Shiitake Packets
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Sweet and Sour Smoked Tofu and Pineapple en Papillote
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Farfalle with Artichokes al Cartoccio
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Cauliflower and Chickpeas with Ras El Hanout en Papillote
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Adopt-a-Turkey Project
Start a new Thanksgiving tradition by sponsoring a turkey through Farm Sanctuary's Adopt-a-Turkey Project!
Almond-Cranberry Twist
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Coconut Milk Couscous with Roasted Butternut Squash and Apples
A cold-weather dish with a sophisticated mix of flavors
Bangkok Flip
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Sage Julep
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The Red-Headed Mary
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My Darling Clementhyme
Simple syrup, a common cocktail ingredient, is nothing more than equal parts water and sugar. Herbs, citrus, and spices can be added to the syrup to liven up holiday drinks.
Panko-Style Crusted Tofu and Vegetables
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Ginger-Lemon Trifles
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Old-Fashioned Lemon Bars
The brown sugar shortbread crust has a toffee note that balances the tart filling in these bars.
Quick-Preserved Lemons
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Chickpea Stew with Quick-Preserved Lemons
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Lemon Lovers’ Salad
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Spaghetti with Lemon and Toasted Walnuts
This simple Italian combination is tasty on its own, or it can be filled out with roasted or steamed vegetables.
Orange Date Bundt Cakes
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Apricot-Pistachio Biscotti
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Rye and Graham Flour Cutout Cookies
This dough makes lovely cutouts with irresistibly crunchy edges
Frosted Espresso Cheesecake Bars
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Roasted Tomato Crostini
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Polenta Squares with Cranberry Mostarda
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