Plus, a cornucopia of resources for having a vegan version of the holiday.
vegetarian
Vegan Kitchen: A roundup of vegan news across the state
Portland, Land of Vegan Doughnuts. Plus crowds line up for vegan eats, and Maine-made tempeh hits store shelves.
Green tomatoes you know about. But have you tried unripe butternut squash?
The trick is to treat it like a potato in the kitchen. (Also, plenty of creme fraiche and half & half).
A new cookbook highlights women of the Talmud
The stories of 69 women from the foundational, centuries-old Jewish text are paired with (mostly) vegan recipes.
Author who catapulted vegetarianism to speak at Common Ground Fair
Frances Moore Lappé’s ‘Diet for a Small Planet’ was published in 1971, the same year the fair started.
After you’ve eaten the corn, deploy this genius idea to wring all the good from the corncobs
Make Corncob Jelly. Then, for a special treat, spoon it on Double Corn Muffins.
Green Plate Special: Never apologize, and other strategies for using up all that zucchini
It’s zucchini season. Don’t fight it. Make the vegetable your friend with these excellent cooking ideas.
Vegan Kitchen: More plant-based foods partner with pop culture icons
Younger generations are more interested in vegan foods, and marketing professionals have taken notice.
Vegan Kitchen: High demand for Maine’s plant-based proteins
From tofu to rice to bean flours, companies across Maine are growing and manufacturing more products, as well as more of the products they already make.
Pod recast: This riff on avocado toast drastically reduces the food miles
Here’s a Maine-based sustainably minded answer to a trendy spread: Pea mash.