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Explore All Plant-Based Culinary Arts

Result (103)

Ayurvedic ingredients for a nutritive elixir.

How an Ayurvedic Diet Can Benefit Your Yoga Practice

Miso

Miso 101: Health Benefits, Flavor Profile and Marinade Recipe

Asian buckwheat noodle salad

Thinking About Convenience

Cake

8 Tips for Having a Healthy Relationship with Sweets

NGI founder Annemarie Colbin, Ph.D.

True to Our Roots: Fat Free Food - A Bad Idea

Oats with Sautéed Mushrooms and a Fried Egg

Savory Oats with Sautéed Mushrooms and Fried Eggs Recipe

Sweeteners and sugar

Nixing the White Stuff: One Stance on Sugar

strawberry-cashew raw cheesecake

Plating Palate: Strawberry-Cashew Raw Cheesecake

Tandoori Tofu and Vegetables with Mango-Basil Chutney

Meatless Monday Summer Skewers

Spicy Chicken Thighs with Sweet Potatoes and Cucumber-Rhubarb Salsa

$5 Dinners: Spicy Chicken Thighs with Sweet Potatoes and Cucumber-Rhubarb Salsa

Alexandra Jamieson

NGI Alum Spotlight: Alexandra Jamieson

Hot Chocolate

5 Warming Winter Beverages with Superpowers

Chef Seamus Mullen

Talking Sustainable Meat with Chef Seamus Mullen

Panelle with Broccoli Rabe Spread and Fresh Mozzarella

Panelle with Broccoli Rabe Spread and Fresh Mozzarella

Miso soup

Chef Elliott Prag's Famous Miso Soup

pickles

A Chef's Insight: Pickling Summer Vegetables

Jars of watermelon juice by a watermelon slice

Watermelon Juice May Reduce Muscle Soreness

Arame and other common sea vegetables.

How to Use Seaweed in Your Cooking (Not Just for Sushi)

New York City's Beyond Sushi serves a variety of vegan menu items.

Navigating the Plant-Based Craze

Olivia Roszkowski teaches Health-Supportive Culinary Arts at ICE.

The Instructor Inside ICE’s First Health-Supportive Culinary Arts Class

A fried egg over a healthy breakfast spread.

New Year, Renewed You: Final Check-In

Celine Beitchman is ICE’s New Director of Nutrition.

Meet ICE’s New Director of Nutrition

Baby Spinach Salad with Beet-Pickled Shallots and Shiitake “Bacon”

Renewal Season: Three Plant-Based Recipes to Make this Spring

Beans and potatoes are plant-based sources of protein.

Annemarie Colbin’s Take on Protein for Vegetarians