Peter Schireson: Cauliflower Soup
I try and get it right, how she loves the cauliflower soup in that little Italian place uptown with dark red walls and the grumpy old maitre d’ with … Continue reading
Thomas Campbell, MD: A Plant-Based Doctor’s Take on Choosing a Plant-Based Milk
There is a proliferating variety of plant-based milks available. Sorry, dairy industry – I’m going to go ahead and use the word “milk”. I commonly get asked about which plant-based … Continue reading
The Vegan Kitchen: Eggplant Potato Moussaka with Pine Nut Cream
In this version of a traditional Greek casserole, layers of tender roasted eggplant, potatoes and peas are layered with a sublime cinnamon-scented tomato sauce and topped with velvety, creamy topping … Continue reading
Kelly Madrone: My Battle With Crohn’s – How Going Plant-Based Gave Me My Life Back
At age 12, I was diagnosed with Crohn’s disease—an autoimmune disease that affects the digestive system and that, at the time, almost no one had heard of. I had emergency … Continue reading
Christian Kroll: Agriculture is broken, but we can fix it
I remember cycling past corn fields on my way to school. What ten-year-old me didn’t realise, of course, is that the huge machines and the beautiful, tidy monotony of the … Continue reading
Video: 73 Cows
. A Derbyshire farmer gave his cows to a sanctuary because he could no longer justify killing sentient individuals. 73 Cows is the story of Jay Wilde, a beef farmer who … Continue reading
Video: Dr. Greger’s Daily Dozen
. With all the nutrition advice on the internet, making decisions about a healthy lifestyle can seem overwhelming. In this short video, nutrition expert Dr. Michael Greger gives us a simple … Continue reading
Korsha Wilson: Cooking Stirs the Pot for Social Change
Preparing food—and letting others cook for us—is a way to become good citizens who engage with the communities around us. . My arms hurt as I walked through Brooklyn on … Continue reading
The Vegan Kitchen: Chocolate Coconut Macaroons
These fat-free, gluten-free macaroons are pure magic and delicious. Try out the aquafaba – you won’t miss the egg whites at all. Ingredients Aquafaba* from 1 can of organic … Continue reading
The Vegan Kitchen: Parsnip and Apple Soup
This lovely, creamy soup is very soothing and has a great delicate flavor. It’s texture is enhanced by a sprinkling of deep fried parsnip shreds. YIELD: Makes about 6 cups … Continue reading
Doug Anderson: Chopping Garlic
Never take this for granted: the smell of it on my fingers and the way when I drop it in hot olive oil it blooms yet again and when I … Continue reading
Teresa O’Connor: Decolonize Your Diet
Love your Mexican food? Traditional indigenous food from Mexico is misunderstood in the U.S.—and is actually among the world’s healthiest. Pre-colonist cuisine was entirely gluten-free, dairy-free, and meat and fish were … Continue reading
The Vegan Kitchen: Eva’s Garden Angel Scones
I never liked the fuss of making biscuits – all the little bits and pieces that were leftover when cutting out the biscuits seemed such a waste, and the miser … Continue reading
The Vegan Kitchen: Roasted Tomato, Mustard Greens, and Chorizo Chili
I grew up in Texas where chili is part of the holy trinity of cuisine. As a Texan, you have your barbecue, your guacamole, and your chili. What these three … Continue reading
