User: flenvcenter Topic: Food-National
Category: Food Consumption :: Conscious Eating
Last updated: Apr 09 2020 17:30 IST RSS 2.0
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Letters to the Editor: Want to help prevent the next pandemic? Go vegan 9.4.2020 LA Times: Health

If human exploitation of animals for food is causing viruses to spill over into our species, we need to stop eating meat and other animal products.

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Opening a new restaurant during a pandemic? Why some chefs are moving forward with business 4.4.2020 LA Times: Health

Launching a new business seems illogical if not downright insane in the time of coronavirus — but these restaurants are doing just that.

Roast mushrooms steal the spotlight in a vegetarian spin on stroganoff 28.3.2020 L.A. Times - Food & Dining

Stroganoff sauce, made with dried porcini stock, bolsters deeply roasted mushrooms for a centerpiece-style main dish.

Dalgona tiramisu is the dessert we all need right now 27.3.2020 L.A. Times - Food & Dining

Playing off the Dalgona coffee trend on social media, here the fluff blankets ladyfingers for a shortcut version of tiramisu.

Critic's picks: 7 great L.A. restaurants to order takeout 25.3.2020 L.A. Times - Food & Dining

Bill Addison reports on takeout and delivery during the coronavirus shutdowns.

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Former Unilever president bites into plant-based protein 12.3.2020 Resource Efficiency |
LiveKindly, initially focused on alternatives to chicken, plans U.S. launch by the fourth quarter.
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Culinary SOS: Lodge Bread reveals the secret to vegan Caesar salad 2.3.2020 L.A. Times - Food & Dining

Lodge Bread shares its vegan Caesar salad recipe, which uses tahini, miso and nutritional yeast to make the dressing as rich as a classic Caesar dressing.

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Creole spices add heat to this vegan spin on polenta 20.2.2020 L.A. Times - Food & Dining

Bryant Terry pulls from his family's Afro-Asian background for his inspired spin on vegan polenta cakes.

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Culinary SOS: We've cracked the code on an eggless frittata 19.2.2020 L.A. Times - Food & Dining

This vegan frittata recipe from Go Get 'Em Tiger contains only five ingredients (chickpea flour, shallots, kale, tomatoes and olive oil) and is easy to make.

What we're into: the vegetarian French onion soup from Bar Restaurant 15.2.2020 L.A. Times - Food & Dining

At the newly opened Bar Restaurant on Sunset, a vegetarian French onion soup enters the ring to contend for best F.O.S.

The protein transformation: hyperbole or reality? 10.2.2020 Energy & Climate |
The choice between animal or plant-based protein is not a zero-sum game, it’s about the most sustainable methods of production.
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Tehuanita 2.0, the vegan taco truck that encourages sampling 8.2.2020 L.A. Times - Food & Dining

Tehuanita 2.0 is emblematic of the wider moment for vegan food underway across Los Angeles.

In Silver Lake, a vegan joint tells of how the big fish of gentrification eat the little ones 4.2.2020 L.A. Times - Food & Dining

Miranda Megill admits that when she opened a vegan restaurant in 2007, it wasn't without a few pangs of guilt that she may have helped push Silver Lake's famous gentrification along.

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Fair Trade USA CEO Paul Rice on conscious capitalism, the plight of U.S. farmers 29.1.2020 Resource Efficiency |
Why the human side of sustainability deserves more attention.
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Meatless meatballs without fake meat 21.1.2020 L.A. Times - Food & Dining

Instead of using fake meat products, these meatless vegetarian meatballs use whole plant-based ingredients such as beets, lentils, sunflower seeds and onions with Italian seasonings.

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Chef Shirley Chung proves you don't need meat in dumplings 17.1.2020 L.A. Times - Food & Dining

This vegan Jiaozi dumpling recipe with a shiitake mushroom/kale filling, turmeric wrappers and black vinegar dipping sauce is adapted from chef Shirley Chung of Ms. Chi Cafe in Culver City.

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For an apathetic pasta cook, a dish that strikes the perfect balance 9.1.2020 L.A. Times - Food & Dining

Caramelized lemon, broccoli and mushrooms add umami and flavor to a simple weeknight pasta to help keep you on track for healthful eating in the new year.

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Ethan Brown went vegan, but missed fast food. So he started a revolution 8.1.2020 LA Times: Business

Beyond Meat is changing the way people eat. Can it live up to its founder's wildest dreams?

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10 key trends to watch for the 2020s 6.1.2020 Energy & Climate |
If so much can change in a year, imagine what the next decade could bring.
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Vegan Korean food shines at this artist's pop-up dinner 27.12.2019 L.A. Times - Food & Dining

Artist Michelle Jane Lee has been creating plant-based versions of food she grew up eating. The result is her bimonthly pop-up dinner series, Sung.

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