Explore All Plant-Based Culinary Arts

Result (99)
Cake
Tips & FAQs

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

Sweeteners and sugar

Nixing the White Stuff: One Stance on Sugar

strawberry-cashew raw cheesecake
Recipes

Plating Palate: Strawberry-Cashew Raw Cheesecake

Tandoori Tofu and Vegetables with Mango-Basil Chutney
Recipes

Meatless Monday Summer Skewers

Spicy Chicken Thighs with Sweet Potatoes and Cucumber-Rhubarb Salsa
Recipes

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

Alexandra Jamieson
Alumni

NGI Alum Spotlight: Alexandra Jamieson

Hot Chocolate

5 Warming Winter Beverages with Superpowers

Chef Seamus Mullen
Alumni

Talking Sustainable Meat with Chef Seamus Mullen

Panelle with Broccoli Rabe Spread and Fresh Mozzarella
Recipes

Panelle with Broccoli Rabe Spread and Fresh Mozzarella

Miso soup
Recipes

Chef Elliott Prag's Famous Miso Soup

pickles
Recipes

A Chef's Insight: Pickling Summer Vegetables

Jars of watermelon juice by a watermelon slice
Culture

Watermelon Juice May Reduce Muscle Soreness

Arame and other common sea vegetables.
Culinary Arts

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

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

Navigating the Plant-Based Craze

Olivia Roszkowski teaches Health-Supportive Culinary Arts at ICE.
Alumni

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

A fried egg over a healthy breakfast spread.
Culture

New Year, Renewed You: Final Check-In

Celine Beitchman is ICE’s New Director of Nutrition.
Alumni

Meet ICE’s New Director of Nutrition

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

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

Beans and potatoes are plant-based sources of protein.
Culinary Arts

Annemarie Colbin’s Take on Protein for Vegetarians

Chef-instructors Barbara Rich and Ann Ziata
Recipes

Female Chefs Leading the Conversation on Food and Health

A lentil salad is served.
Culture

National Nutrition Month: Tips for Healthy Eating

The Natural Gourmet Center's green juice.
Culture

New Year, Renewed You: Checking In

Fresh vegetables like broccoli, cucumbers and peppers are whole foods.
Culinary Arts

Why Should We Eat Whole Foods?