Vegan

The trick to making a veggie burger that won’t fall apart is using plenty of mashable ingredients, such as potatoes and beans. This recipe is inspired by vegan chef Chloe Coscarelli’s guacamole burger, made famous at her Manhattan restaurant,...

In his “Ode to an Artichoke” Pablo Neruda wrote, “The tender-hearted artichoke dressed up as a warrior, erect, it built itself a little dome, it kept itself impregnable beneath its armoured leaves.”

Cooking artichokes can be intimidating...

Organic, frozen mixed vegetables are good for quick-and-easy stir-fries and soups. While I highly encourage you to prepare fresh food from local and seasonal products, if you don’t have time or access, count on frozen vegetables to help you out...

Beets have a long history as an edible aphrodisiac—the Ancient Romans believed beets promoted loving feelings and enhanced sex appeal, and beets are...

Did you know that carrots are much sweeter in winter than summer? Colder temperatures encourage carrots to convert...

Yes, Virginia, you can eat cookies this holiday season. Desserts don't have to be full of butter, sugar, or flour. Whether you are invited to a holiday cookie...

Pesto is quick to make and versatile in the kitchen. It can be tossed with pasta, used as a base for dipping vegetables, or added to omelets for extra color and zing. You can make pesto with the last of the herbs in the garden and freeze it for...

Zen Master Thich Nhat Hanh sums up Zen practice with these few words: “Smile, breathe, and go slowly.”

In our busy lives, it's not uncommon to rush when preparing (and...

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