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 ...

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 ...

Combine first 8 ingredients and 3 garlic cloves in a small bowl. Cut tofu crosswise into 6 slices. Pat each square dry with paper towels. Place tofu slices on a jelly-roll pan. Brush both sides of ...

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 ...

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 ...

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 ...

If you drive through the back roads of York County in summertime, your eye catches miles of beautiful cornfields. Interspersed with the cornfields are patches of low-growing, unidentifiable plants.

Tofu is much more than a meat-free alternative, especially when you buy the silken type. Silken tofu is mild in flavor and velvety compared to firmer varieties. So it can add a creamy essence to sweet ...