by guest blogger Holly Walck Kostura, BSN and certified Iyengar Yoga teacher It’s been more than five years since I (mostly) stopped eating anything with eyes. My husband and I took the vegetarian vow together in 2010. He hit the ground running and hasn’t looked back since. I, on the other hand, have joined the […]
Tag Archives | main dish without meat
Ever heard of Thug Kitchen? It’s a super-popular vegan cooking blog that uses dirty words to promote clean eating. The following recipe is from the site’s authors’ debut book, Thug Kitchen: The Official Cookbook, and is a delicious vegan take on burritos. However, proceed with caution—it contains an expletive…or 10—don’t say you weren’t warned! This […]
by Paul Kita, senior associate editor at Men’s Health Every once and a while, it’s good to indulge. In fact, indulgence is part of a healthy diet. The best eating plans are ones that operate on inclusion, not exclusion. Think about it: When someone tells you that you can’t eat pizza, what does that make […]
So I get home from a weeklong vacation in late July and there is nothing in the refrigerator, and while the food was good while I was away, I am CRAVING fresh vegetables and simple food. Fortunately for me, ripe ‘San Marzano’ paste tomatoes and pole beans were ready in the garden, as well as […]
The other day, the mint finally popped up in my garden. I couldn’t wait to cook something with it. And then I saw the perfect organic eggplant in the store and I knew just what to do.
No matter who makes it or how, it never tastes the same or looks the same, but somehow, it has the essence of Nana’s kitchen and our childhood in every bite. Some of my sisters try to make it low in fat. I always try to make it high in fat. You can make it vegetarian, but I think it’s best with real chicken broth. But the great thing about this recipe is that it’s hard to screw it up and easy to personalize.
I never liked Eggplant Parmesan growing up. But then I had the courage to try it again at an Italian family reunion. I was stunned that it could be the same relative ingredients yet taste so different. So good! So I tracked down the cousin responsible and got her general description and recreated it. It was good! It’s a little labor intensive, but worth the effort.
by guest blogger Maya Rodale. It’s that time of year when tomatoes are in abundance and when you don’t want to be standing over a hot stove any longer than necessary, which means superfast tomato-based recipes are required. Here’s my latest favorite—which takes just 15 to 20 minutes, and most of that is just waiting for water to boil.
Raised on America’s first organic farm, Scratch author Maria Rodale learned how to make everyday favorites from, yes, scratch — the way you remember them; the way they turn out best.Order Now