This is just about the easiest snack you can make -- and it's raw, gluten-free and vegan!
In a recipe season inundated with roasted roots and tubers, try something fresh!
Hunger affects nearly one billion people worldwide. High food prices are a factor, but what drives food prices?
In much of the world, production of corn, wheat, rice and soybeans is failing to meet expectations.
We speak with Gene Baur, president and co-founder of Farm Sanctuary. We visit a local bison farm, and Chef Daniel Orr prepares chili and a stew with bison meat.
Five percent of those who celebrate Thanksgiving consider themselves vegetarians. What does that mean for a meal centered on cooked turkey?
Warm up with this legume filled soup that promises to keep your belly (and wallet) full!
If you've got more winter squash than you can shake a stick at, here's a recipe to give you some new tastes.
Sara Conrad subtracts all the meat but none of the flavor in this vegan version of Pho.
Have some leftover rice and peppers you're not sure what to do with? You've come to the right place.
It's never too late to jump on the steel cut oats bandwagon.
Ring in the new season with this autumnal spin on an old classic.
Wondering what to do with your pumpkins other than carving them up for Halloween or making pies? Here's one good idea.
McDonald's has announced plans to open its first-ever exclusively vegetarian locations in the Indian cities of Amritsar and Katra. Could the US be next?
So long Atkins! A diet full of flora is the new craze.
A Swiss staple, rösti is easily made vegan and goes well with just about anything.
It can be hard sometimes to find good vegetarian options in US restaurants. In Taiwan, though, the trouble is narrowing down what you want.
The mustard universe is a lot bigger than the bright yellow bottle perched in your refrigerator door.
Pigs aren't flying yet, but Sysco does want to give them a little more room to walk.
In this week's installment, Sara Conrad gives us a whirlwind tour of Taiwan's fruit scene.