vegetarianism

A food writer is championing Chinese vegetarian cuisine, calling it spectacular and rooted in thousands of years of tradition. They single out Lingzhi Greens in Singapore, a Chinese fine dining vegetarian restaurant, praising its dishes and herbal soups, and encouraging others to try it.

Gardeners facing a surplus of unripe tomatoes at the end of the season are being pointed toward an old-fashioned solution: green tomato apple mincemeat. Fans describe it as tasting like apple butter but richer and more complex, and completely vegetarian. The recipe is simple, though it takes time to make, and it saves green tomatoes from going to waste.

Internet users are trading playful comments about the vegetarian eating habits of three prominent artificial intelligence company leaders. The chatter leans humorous rather than critical, with commenters riffing on the coincidence that the executives steering some of the world's most influential AI firms share a plant-based diet, turning a lifestyle detail into a lighthearted talking point.

A home cook shared lunch: a grilled cheese sandwich made with bread from a local bakery, local cheddar, and pears picked from their own yard, tagging it vegetarian. The simple, locally sourced twist on a classic comfort food is drawing small friendly attention from food and cooking enthusiasts.

A New York Times recipe for coconut curry chickpeas with pumpkin and lime is drawing enthusiastic reactions from home cooks. The dish combines chickpeas, pumpkin and lime in a rich, creamy coconut curry that can be eaten on its own or served over rice or couscous. Readers are sharing the recipe with strong endorsements, calling it impressive and worth trying.

Food & Wine is featuring a holiday recipe that elevates cabbage into a centerpiece dish. The preparation pairs deeply caramelized onions with golden rice, stuffed or served with cabbage, to make the humble vegetable festive enough for holiday tables. The recipe is being shared as inspiration for cooks looking for a vegetarian-friendly showstopper during the holiday season.

Food writers are sharing their best vegetarian Thanksgiving recipes, offering options for a fully meat-free holiday feast or simply side dishes to serve vegetarian guests. The roundup arrives just ahead of the holiday, when home cooks are finalizing menus and looking for alternatives to turkey, from hearty mains to festive sides everyone at the table can enjoy.

The plant-based cookbook 'Simply Plants' is being highlighted on the lifestyle site Cup of Jo as the book its writer is currently cooking from, in a regular feature about favourite recipes. The item shares dishes from the book with readers, adding to steady interest in simple vegetarian home cooking.

EatingWell has published a roundup of 15 vegetarian dinner recipes designed to be both high in protein and good for gut health. The collection combines protein-rich plant ingredients with fermented and fiber-heavy foods, aimed at readers looking for meat-free meals that support digestion without sacrificing nutrition or flavor.

A reader who finished Han Kang's The Vegetarian for Litopia's Book Club says it has sparked a newfound interest in short novels and novellas. They are now reading Natasha Brown's Assembly and plan to follow with Claire Keegan's Small Things Like These. The post invites other book lovers to discuss compact fiction in the club.

A new recipe for spiced eggplant rounds is being shared as an easy vegetable dish. The eggplant is cooked until soft and warmly spiced, then served with seasoned yogurt and chopped herbs. It works as a side for meat or fish, or as a vegetarian main course, making it a flexible option for weeknight cooking.

A home cook has shared a vegetarian meal made from America's Test Kitchen's light recipe cookbook: vegetable mushroom soup served alongside 50% whole wheat rolls. The post credits the cookbook as the source of the soup recipe and tags the baker responsible for the rolls. It is a straightforward food share among cooking enthusiasts.

New York Times Cooking's most-reviewed recipe, coconut curry chickpeas with pumpkin and lime, has gathered more than 17,000 five-star ratings. The dish's appeal lies in its simplicity: it relies almost entirely on pantry staples most cooks already have, making an easy vegetarian meal accessible to nearly anyone.

Syracuse hosted its annual Vegtoberfest, an event built around plant-based living. Attendees found vegan food vendors alongside educational activities and advocacy efforts aimed at encouraging plant-forward diets. The festival combines a celebration of vegetarian and vegan cuisine with outreach about animal welfare, health and environmental benefits, drawing local residents interested in exploring the lifestyle.

Nine hospitality businesses in Mol, in the Belgian Kempen region, have spent the past six months experimenting with plant-based dishes as part of the project 'Mol heeft een boon voor jou'. The initiative aims to make eating less meat easier in a region where that can be a challenge, and the participating restaurants are now showcasing the vegetarian and vegan creations they developed.