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SAN FRANCISCO , Aug. 15, 2022 /PRNewswire/ -- Vegan or vegetarian food intake is becoming an essential food trend, and so is the need of consumers for undertaking meat substitutes globally owing to health consciousness. Meat is an unprocessed

Cooking is more fun with friends. Invite your friends to join Slurrp Community and share your special recipes with them

Moong Dal Juice: Simply Healthy

The benefits of Moong dal have always been known, but the beauty of this legume is that it still retains all its nutrients even af

Cooking is more fun with friends. Invite your friends to join Slurrp Community and share your special recipes with them

Foxtail Millet Upma: Time Taste This Healthy And Yummy Dish

Instead of semolina, this dish uses foxtail millet, and it is cooked in an assortment of vegetables <

As summer salads go, a coleslaw is one of those all-around go-to salads. These cold salads are perfect for backyard cookouts and potlucks.

A traditional coleslaw is made with shredded cabbage (sometimes a mix of green and red) with the addition of shredded carrots and other vegetables, b

Alta Adams chef and co-owner Keith Corbin’s “California soul” take on gumbo — or as he calls it, “gombo,” spelled closer to the West African word for “okra” — is vegan. It’s a multilayered dish with a complex vegetable stock as its base (it’s fine to use prepared vegetabl

The Cornell Botanic Gardens is hosting “Seeds of Survival and Celebration: Plants and the Black Experience,” a garden installation of plants of significance to the Black experience in the Americas.

Plain grits, made by his aunt and grandmother, were the only thing Kofi Acree would ea

Pea and poached salmon salad. Photograph: Harry Weir

1. To poach the salmon, bring a medium-sized pot of water to the boil, add some salt and lower the salmon into it.

2. Immediately remove the pot from the heat and set aside to cool.

3. Blanch the peas in boiling salted wa

ZENB, a direct-to-consumer plant-based food brand that is expanding its pasta offerings with the launch of spaghetti made with 100% yellow peas, including the skins. This innovative single-ingredient pasta retains the classic thin spaghetti texture pasta lovers expect with a subtle taste, deli

Reader Linda Lenhardt said she seldom has leftovers with this quick and tasty salad.

We have shared quite a few salads since reviving the Forum earlier this year.

First there was the springtime panzanella salad with asparagus and sugar snap peas, then a rainbow pasta salad that s

August is here and I can already hear the groans from kids, teachers and parents everywhere. Back-to-school time is upon us and that means our days and evenings just got a lot busier.

If you aren't a meal planner, now's a great time to start! Knowing exactly what is going on th