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FOOD
October 4, 2013 | By Maureen Fitzgerald, Inquirer Food Editor
Rich Landau and Kate Jacoby, the husband-and-wife chef-owners of Vedge restaurant, are riding a wave that has yet to crest. The couple are reveling in our current vegetal love affair and, more specifically, with the sophisticated cooking that has brought their vegan fine-dining restaurant such critical and popular success. Witness the last several months: Vedge was named one of the country's top vegetarian restaurants by Food & Wine magazine; Landau and Jacoby cooked dinner for one of the world's most famous vegans, Bill Clinton; the couple developed a line of vegan sauces for Williams-Sonoma; and Gwyneth Paltrow even interviewed them for her blog.
NEWS
September 20, 2013
AH, FALL: Time once again to rake the leaves, pull out the flannel and petition Starbucks for a vegan Pumpkin Spice Latte. Yes, this is a thing: Apparently the base syrup has condensed milk - never a secret, but suddenly, in its 10th year, the seasonal beverage has its own change.org petition. Will it spur Starbucks to change the recipe? Hey, who knows? The company did just that last year when people learned that the red coloring in one of its strawberry drinks was made from crushed bugs.
FOOD
August 2, 2013 | By Michelle Dembo, Inquirer Staff Writer
What's the best way to end a long workday? Small bites at a fair price. Good company. And, of course, a cocktail. And the best place to get all three? Happy hour. What follows are some road-tested recommendations for good deals at fun post-work hangouts that will surely cure any case of the stuck-in-the-city-in-the-summer blues. For good, inexpensive small plates and groups who can't decide between a party atmosphere or a professional setting, check out Sampan - where you can get a little of both, plus an extensive menu of $2 to $4 small bites.
NEWS
July 12, 2013
THIS RECIPE by Ganesh Selvakumar, of Broomall, was the winning selection for Pennsylvania in the 2013 Healthy Lunchtime Challenge. LENTIL-SPINACH SOUP AND MINT CHUTNEY 1/2 cup dried, split chickpeas 1 teaspoon olive oil 2 cups packed fresh mint leaves 1 cup chopped onion 2 fresh green chilies, seeded and thinly sliced 1 clove garlic, minced 1 teaspoon tamarind paste 1/2 teaspoon salt 1/2 cup water ...
FOOD
July 5, 2013 | By Joe Yonan, Washington Post
It was one of the first pasta dinners I made after my sister and brother-in-law announced they were going vegan. We were in their kitchen in southern Maine, where I spent last year helping them with their homestead, and I was making a sauce from the best of the early summer produce, right from the huge garden outside. It was based on the classic French side dish of braised lettuce and peas, but I turned it Italian by tossing it with curly pasta and a touch of mint. As it neared readiness, I needed to make ask them to make one - OK, two - little exceptions to their diet in service of the dish and its integrity.
NEWS
June 28, 2013
IT'S NO surprise to find a veggie burger on a diner menu. Nowadays, anyplace with burgers that lacks a veggie option is self-consciously retro. Surprising to some, though, is that the same thing is now happening with pizza. To celebrate Vegan Pizza Day - a national event taking place this Saturday - let's survey the local scene. Just a few years ago, vegan pizza in Philly was as scarce as a medium-rare unicorn, but today you can find it at a dozen places, as more businesses apply the veggie-burger principle (don't give a party of people that includes a vegan a reason to go elsewhere)
NEWS
June 24, 2013 | By Matthew Nussbaum
I'm a Northeastern boy - born in Philadelphia, raised in New Jersey, attending college in Connecticut - but my blood flows from the Midwest. My dad is from small-town Indiana, my mom from rural Wisconsin, meaning that in matters of food, our tastes are relatively simple: meat and butter, toss in some cheese for good measure. Pop-up pizza casserole, seven-layer Jell-O, pigs in a blanket, baked mac and cheese, meat loaf, and mashed potatoes - these are among the foods on which I was happily raised, eating my way through childhood and adolescence.
NEWS
May 31, 2013
MARK BITTMAN's new book, VB6, includes a 28-day, meal-by-meal plan to keep daily food choices fun, varied and nutritious. Here are some options, referencing recipes in the book: BREAKFAST: Hot oatmeal; blueberry smoothie; homemade cold cereal with almond milk; or Scrambled Tofu With Tomatoes. LUNCH: Chickpea Ratatouille and a salad; Creamed Mushrooms on Toast (see recipe); Now-or-Later Vegan Burgers on Daily Salad Bowl; or Vegetable Miso Soup With Squash and Tofu. SNACK: Homemade Tortilla Crisps; Spiked Guacamole; Kale Chips Lacinato; Beet Candy; Tofu Jerky.
ENTERTAINMENT
May 30, 2013
_ 1995: Publishes Leafy Greens: An A-to-Z Guide to 30 Types of Greens Plus More Than 120 Delicious Recipes (MacMillan). _ 1997: Debuts his New York Times column "The Minimalist," promoting simple, easy cooking with high-quality ingredients. _ 1998: Publishes How to Cook Everything: Simple Recipes for Great Food (Wiley & Sons). _ 2005: Debut of PBS series "Bittman Takes on America's Chefs. " _ 2007: Publishes How to Cook Everything Vegetarian (Wiley & Sons), which wins International Association of Culinary Professionals/Julia Child award.
NEWS
May 3, 2013
IF I SAY "vegan rock star," Chrissie Hynde or Moby or Jason Mraz might come to mind. You wouldn't immediately think of T. Colin Campbell, 79, professor emeritus of nutritional biochemistry at Cornell University. But Campbell's half-century of research in nutrition, hundreds of peer-reviewed papers and a key role in the world's most comprehensive study of health and nutrition, the "China Study," have surely made him a rock star in the plant-eating world. He summarized that groundbreaking study (which the New York Times called "the Grand Prix of epidemiology")
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