The students are back! Big Red Eats Green wants to introduce them to local options for their off-campus eating. And, chia seeds for breakfast and caprese salad.
If you build it, they will come. Or, at least that's what the Bloomington Community Orchard hopes! And, we're cooking an all-vegan Cinco de Mayo.
Five percent of those who celebrate Thanksgiving consider themselves vegetarians. What does that mean for a meal centered on cooked turkey?
Sara Conrad subtracts all the meat but none of the flavor in this vegan version of Pho.
In today's show, we speak with a number of farmers and producers to find out what sustainability means to them. Then, two recipes using broccoli and snow peas.
Start your morning off right with this easy to make smoothie. Yes, it includes tofu, but you'd never know it!
In celebration of Cinco de Mayo, we present four vegan recipes. And, pollinators are the topic of new research and a volunteer project at the community orchard.
Not vegan? No problem. This quesadilla with tofu, spinach, pine nuts and pesto will satisfy you.
Impress your friends with these delicious vegan potstickers!
Lent is nearly upon us! Let the good times roll with this piquant vegan-cajun mashup.
Don't be afraid of the "scary white stuff." Incorporate tofu into a recipe you already know and love.
The first thing every student needs to have a good day is a healthy breakfast. Author Janet Poppendieck talks about what is right and wrong with school lunch.
This is a fun way to serve lasagna: top each individual strip of noodle with the "cheese" filling, roll it up, and top it with sauce before baking.
Chinese buffets usually have a version of these green beans, but by making them at home, you can control the ingredients.
Try making the Gluten-free crust to go with this hearty vegetable pot pie.
You won't miss the eggs in this veggie breakfast scramble. The flexible recipe is also perfect for folks who like to get creative in the kitchen.
These easy recipes will give rest to the weary Thanksgiving home chefs. They may be quick and light, they don't skimp on flavor!
We’re celebrating veggies of all kinds. The cucumber soup is tasty in a bowl or spooned over some fish, and the salad uses carrots, radishes, and seaweed.
Sometimes you just need a bit of coconut. The creamy, sweet flavor makes up for the hundreds of calories in saturated fat...really!
We’re rolling up our sleeves today to make salsa and guacamole. One recipe dresses up pre-made salsa, and the other re-imagines guacamole using sweet peas.