Erick Castro's Instagram account is spreading the gospel of an affordable plant-based diet, especially to lower-income residents of New York. Now, he's got a vegan restaurant, too.
Start the day off right, with a smoothie bowl! Check out the recipe, then customize the textures and flavors to your personal tastes.
Radish roots and radish greens, radish cooked and radish fresh--Chef Llewellyn shares a soup that is more than the sum of it's parts.
The garnishes for this soup are not extra, they are essential. The contrast of crunchy and smooth, hot and cold makes this soup striking and memorable.
Want to eat more veggies? You won't even realize this BLT is vegan and full of vegetables.
The caramelized leeks, corn and water are enough to make a delicious soup, but I decided to up the ante and added some soy milk.
Mallory Rickbeil says incentivizing SNAP users to shop for vegetables at the Linton Farmers' Market has enticed more farmers to become vendors.
Because of the amount of olive oil in these scones, it’s important to use one with a mild flavor. Strong olive oils may make your scones taste bitter.
To enjoy the seductive perfume of the season’s first strawberries for more than a week or two, I like to freeze them.
This salad is raw and vegan, but it doesn't skimp on flavor.
Vegan frozen desserts abound today, but replicating the complex choreography of water, protein, fat and sugar that milk usually takes care of is a challenge.
In this week's show, food scholar Emily Contois discusses food and gender with Earth Eats' Megan Betz, and they examine some especially ‘dudely’ food packages.
This is our take on cauliflower rice. Chef Daniel Orr combines it with citrus, onion and parsley for a gluten-free tabbouleh.
The discovery that the liquid from canned beans can be whipped into an egg white substitute has taken the vegan world by storm.
There's nothing out of the ordinary on the ingredient list. The trick with making Rainbow Bakery's Viennese Whirls is how difficult it is to form the cookies.
Our podcast series on baking goes vegan with Natalie Rae Good. Then, sustainable foraging tips from an expert. (Hint: leave the ramps bulbs in the ground.)
For this soup, I’ve used five varieties of mushrooms. While you can use any types of mushrooms, the more variety you have, the deeper the complexity of flavor.
Does milk really help kids grow? Is dairy an important part of a healthy diet for adults? Andrea Wiley's research interrogates our assumptions about cow's milk.
Arlyn Llewellyn adds chipotles in adobo to her basic aioli to mirror the flavors in a veggie burger. If she's making a banh mi, it's Sriracha instead.
Our first recipe of 2017 goes out to all of you who have made the promise to eat less meat in the new year. This veggie burger is vegan, spicy and hearty.