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, ...

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 ...

Fourth of July cookouts bring everyone together, and your spread deserves recipes that’ll have guests coming back for seconds ...

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 ...

Times. “I remember them from the kosher dairy restaurants of the Lower East Side” of Manhattan when I was growing up. Regrettably, the most widely available meatless burgers today are frozen discs ...

Our Test Kitchen's eggplant burger isn't your garden-variety veggie burger. Salt the eggplant: Place the eggplant slices on a large plate. Use ½ teaspoon of the salt to season both sides of each slice ...

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 ...

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 ...