The nineteen-person Moosewood Collective and the groundbreaking Moosewood Restaurant have been serving up plant-based grub since before you learned the words “juice cleanse.” They’ve tweaked the ...

This recipe is from Colleen Patrick-Goudreau’s The Vegan Table and she recommends freezing the tofu for at least 48 hours and thawing 6-8 hours before using. It apparently makes a more chewy, ...

Mix the contents of the pan together with the tofu, breadcrumbs, mustard, 3 tablespoons water, paprika, locust bean gum and salt, and then form the burgers from this mixture. Season with pepper. Over ...

It's been 40 years since Moosewood restaurant, a natural foods restaurant in downtown Ithaca's Dewitt Mall, was founded by a collective of cooks unconcerned with culinary school and determined to ...

Marinades are typically a one and done deal. Whether it’s Easy-to-Love Chicken Thighs or Chinese-Barbecue-Style Pork Chops, you’ll often find one thing in common: The recipe tells you to discard the ...

Who doesn’t love a burger night? These veg-forward buns are bursting with goodness and will still satisfy comfort-food cravings. SERVES 4 HERB MAYONNAISE Preheat oven to 200C/ 180C fan/gas 6. Place ...

Although I have never been a strict vegetarian, I've eaten my fair share of tofu burgers, seitan and vegetable burgers, and veggie dogs throughout my youth. So it was with an open mind that I explored ...

Some grocery stores are limiting the amount of meat you can buy at one time, so if you’re cutting back on how much meat you’re buying (or maybe you had already cut back on meat), here are two ...

Patties made with black beans, tofu, mushrooms or a combination are infinitely more delicious than plant-based meat substitutes. By Tejal Rao When the latest round of meat analogues first hit the ...