As a vegetarian, I tend to eschew most meat alternatives such as veggie hot dogs or fake hamburgers. I know they don't taste like the real thing and many varieties are full of processed ingredients. But one interesting and hearty vegetarian ingredient I've just come upon is the soy curl. Have you tried these out? Here's a quick recipe for sesame ginger soy curls on salad. More

Have you gotten on the chia seed bandwagon? At first I was scared of the pearly goo lurking in the fridge at my sister-in-law's place. Now that I've doctored up this ancient seed with cardamon and cashew I'm intrigued by this superfood.

Have you tried this omega-3 packed, fibrous wonder–ingredient? What do you think of it and how do you use it in your cooking? More

Are you vegetarian? (Or vegan?) Do you ever feel that your dietary choices, while right for you personally, have excluded you in some way from your family's traditions? I read such a good piece at Gilt Taste today on this topic — I just had to share. Allegra Ben-Amotz shares a thoughtful, colorful piece on her experiences growing up as a third-generation Iranian-American, and as a vegetarian who would no longer eat fesenjan, her grandmother's duck stew. More

It's easy to find umami sources in the world of meat and dairy, where ingredients like anchovies and Parmesan cheese can be added to give savory fullness to dishes that taste a little flat. There are vegan sources for umami too, but our list is missing one of my favorite ingredients for adding a jolt of rounded flavor: preserved lemons. More

Tết, or Lunar New Year, is just around the corner, and for many Vietnamese this means getting together with family, wrapping sticky rice cakes the same way their ancestors have been doing for thousands of years, and telling stories about the ancient King Hùng Vương. More

Are you in the mood for some comfort food? Of course you are; it's January. In the interest of resolutions and energy, you might, however, be leaning towards something with vegetables — perhaps even a vegetarian dish? I have a proposal for you: Fresh baby spinach and chickpeas seared with ginger, garlic, and onion in a creamy coconut milk sauce, finished off with a healthy dash of lemon.

But it doesn't stop there. No — this spicy, tangy dish of greens was designed to be served over a sweet potato. Want to see how it looks when all put together? Here you go... More

Come January, the hum and buzz of juicers everywhere builds and I hear of more and more people making resolutions to clean out their systems and drink more juice, at least temporarily. No judgement; in fact, last year at this time I was on a five-day juice cleanse so my juicer was working hard and I was feeling alive and clean. This year, though, I am more in the mood to make my ice cream machine hum rather than my juicer.
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It seems everywhere I turn lately there are articles and ads on dieting, cleanses and eating clean. Sure it's the New Year and everyone is looking to make positive changes. But there's plenty of room within that for, say, a hefty and satisfying meatball. More

Need a new snack to bust out of an afternoon rut? One that corresponds with all those new year's best intentions such as eating more plants or eating joyfully?

This raw, vegan, gluten–free avocado lime mousse will take you to the tropical paradise of your grandest dreams and fill you up with health and happiness. Big promises, I know; but this recipe is that good. More

There's a certain satisfying symmetry to a dish with slightly crispy, blistered, pan-fried beans mixed with ribbons of tender greens. If you're at home for lunch, this makes a perfect mid-day meal. Otherwise, add a poached egg or scoop of pasta and this becomes an easy dish to throw together for dinner. More