9 Foods You Thought Were Vegetarian But Actually Aren't
Beyond Tofurky: Five Vegetarian Mains That Are Great for Thanksgiving
7 Powerhouse Ingredients to Make Flavorful Vegetarian Food
Why You Should Treat Your Vegetables Like a Nice Cut of Meat
The Yellow Magnolia Café is tucked into the Eastern side of the Brooklyn Botanic Gardens, just near the complex of greenhouses that afford visitors glimpses of tropical orchids and cacti throughout the long New York winter. If you're just visiting the BBG, you might walk past thinking that it's the same fare that you could find in any other tourist-oriented New York institution: pricey bottled water, lackluster hot dogs, and various kinds of sweet things to ply discontented children.
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This Herb Tastes Like Oysters
This Simple, Actually Good Vegetable Stock Will Make All Your Soups Better
Of all the ingredients in the kitchen, vegetable stock or broth is one that is generally unloved by the culinary world. You can't get the gelatinous goodness that's the mark of a great chicken stock from celery and carrots, and so much vegetable stock tastes like little more than very salty water. But I, like so many people, have loved ones who don't eat meat, or would rather not, and so no matter what reserves of great fresh chicken stock I have in my freezer, I so often find myself reaching for a box of ho-hum vegetable stock to use in soups, sauces, and giving grains some flavor.
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Taco Bell Will Test a Dedicated Vegetarian and Vegan Menu This Year
Is there any bigger trend in fast food right now than appealing to vegetarians, vegans, and flexitarians? We’ve seen examples like the Impossible Burger landing at White Castle and the Beyond Burger launching at Carl’s Jr. Speaking of which, Del Taco now offers Beyond Meat options on its menu.
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EC Is This Aquatic Plant the Vegan Egg Substitute We've Been Waiting For?
"Can I interest you in some delicious duckweed?" doesn’t sound like a compelling pitch, but a company called Plantible Foods is hoping that the aquatic plant—also known by the somewhat more appealing name of its genus, Lemna—could help them crack the plant-based protein market.
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The First Vegetarian Cup Noodles Is Finally Here
Pre-Pressed Tofu Has Changed The Tofu Game
It all started a few weeks ago when I unknowingly picked up the most magical product at the supermarket. I was digging through the tofu shelf in the produce department, and instead of reaching for my usual extra-firm tofu packed in water, I grabbed a tightly packed block of tofu labeled super firm. The tofu wasn’t packed in water like every other kind I had ever seen before, and the packaging read pre-pressed ready to cook. I shrugged it off and dropped it in my cart to use for dinner.