Explore All Plant-Based

Result (108)
Brazil nuts, pistachios and walnuts
Culinary Arts

Nut and Seed Sources of Plant-Based Protein

quinoa and treviso

Feel Good Food: Quinoa Salad and Avocado

Chef Barry's Roasted Delicata Squash, Tamari-Roasted Omega Seeds, Goat Cheese Cream, Pickled Kohlrabi
Recipes

Chef Barry's Vibrant Winter Delicata Dish

Balsamic-Lime Marinated Mushroom Tacos with Radish Slaw
Recipes

Brighten Mushroom Tacos with Balsamic-Lime Marinade

Balsamic vinegar shrubs
Videos

Chef Celine's Refreshing Shrub Recipes

Latkes ready to be garnished
Recipes

Plant-Based Potato Pancakes

Vegan macaroni and cheese
Culinary Arts

Chef Palak's Pro Guide to a Vegan Thanksgiving

Five kinds of flour
Plant-Based Culinary Arts

Four All-Purpose Flour Alternatives

Austin's Rosedale Kitchen and Bar serves mushrooms grown in Texas.
Culinary Arts

Make the Most of Summer Mushrooms

A bowl of saffron yogurt
Culture

100 Days Eating Vegan

Red and blue star-shaped cookies
Pastry & Baking Arts

Natural Ways to Color Food Red and Blue

Danna Matute is the farm manager at ICE.
Alumni

Meet the Farm Manager

kuzu
Recipes

Pantry Top Five Recipe Edition: Kuzu

Gomosio
Recipes

Pantry Top Five Recipe Edition: Gomasio

Chef Kofi Dish
Alumni

Q&A with NGI Alum, Chef Kofi

rooftop garden
Recipes

Earth Day Recipe: Wild and Wholegrain Vegetable-Rice Pancakes

Chickpea and kale recipe

Spanish-Style Chickpea, Kale and Mushroom Saute

A turnip dish

Ask a Nutritionist: Are Plant Proteins Complete?

A vegan frittata brunch
Recipes

Vegan Frittata Brunch

Peperonata baked eggs and spelt flatbreads
Recipes

From the Garden: Peperonata Baked Eggs with Grilled Spelt Flatbreads

Vegetarian bibimbap

$5 Dinners: Vegetarian Bibimbap Bowl

strawberry-cashew raw cheesecake
Recipes

Plating Palate: Strawberry-Cashew Raw Cheesecake

Purslane salad
Recipes

From the Garden: Purslane Salad with Yellow Tomatoes and Red Onion

Garlic Scape Chinese Pancakes
Recipes

From the Garden: Garlic Scape Chinese Pancakes