
Luke Albert
Articles
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2 weeks ago |
vegan-news.net | Luke Albert |Emily von Euw |Micah Siva |Jessica Randhawa
When you think of an heirloom, you likely think of items like jewelry, furniture, or artâsomething precious that has been passed down from generation to generation. Itâs unlikely that you think of food, unless itâs an old recipe, perhaps. So what, then, are heirloom tomatoes? Who wants an old, moldy fruit? Well, good news: the âheirloomâ part doesnât refer to the actual tomato, but rather the seeds.
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Feb 21, 2025 |
vegnews.com | Charlotte Pointing |Luke Albert
We all have that one go-to outfit that we can rely on for most occasions—whether it’s jeans and a nice top or a versatile, always-flattering shirt. And it’s the same with Italian-American cooking. In fact, according to Bon Appétit, marinara sauce is “the little black dress” of this popular cuisine. Jump to the tipsMarinara sauce likely originated centuries ago near the coast of Southern Italy.
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Jan 26, 2025 |
vegnews.com | Melissa Nguyen |Luke Albert |Lauren Toyota |Hannah Sunderani
When we say vitamin C is essential, we don’t mean the pop singer whose song, “Graduation (Friends Forever)” played on a constant loop in 2000. We’re talking about the important dietary nutrient found in citrus fruits and other, perhaps unexpected, common eats. In fact, here are 6 surprising ways to ensure you get your vitamin C. Jump to the FOODSWhy is vitamin C important?
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Jan 18, 2025 |
vegnews.com | Aruka Sanchir |Hannah Sunderani |Mia Syn |Luke Albert
Cauliflower is traditionally the go-to substitute for chicken wings for flexitarian or plant-based diets. However, this cruciferous vegetable is far more versatile than its trendy “wing” persona suggests. Beyond its ability to mimic the texture of meat, cauliflower can be transformed into a variety of dishes that showcase its adaptability and nutritional benefits. From creamy sauces to hearty soups, this humble vegetable deserves a place in your kitchen beyond the fryer.
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Nov 14, 2024 |
vegnews.com | Anna Starostinetskaya |Luke Albert |Sarah Bond |Hannah Kaminsky
When you think of wasabi, that fiery green paste served alongside sushi probably comes to mind. However, in most cases, what you’re getting isn’t genuine wasabi, but rather a blend of horseradish, mustard, and green food coloring. This imitation, while popular, lacks the subtle flavor and unique qualities of real wasabi (Wasabia japonica). Jump to the recipesThe authentic version, which grows naturally along Japanese mountain streams, offers a milder, aromatic heat with an herbal sweetness.
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