Cups Unsalted Cashews 2 cups water 1 Teaspoon Minced Garlic 1 Teaspoon Chopped Thyme 2 Teaspoons Nutritional Yeast 2 Cups ...

A quick, cozy classic that showcases tofu at its most comforting, this miso soup utilizes silken tofu simmering in a savory ...

Plant-based travel isn’t about restriction—it’s about creativity, connection, and curiosity. The world is full of flavors ...

Carbohydrates are often demonised but we need them for energy, and they can be healthy. The experts give their verdicts on ...

Merging the earthy taste of kale with the nutty flavor of quinoa, this salad is a satisfying dish. The refreshing tanginess ...

Try this vegan rasta pasta for a taste of Jamaica with a plant-based twist. It features tri-color bell pepper and meaty ...

Purple dead nettle is more than a weed. It's rich in vitamins, packed with antioxidants, and has anti-inflammatory properties. People use it in teas, soups, and pestos. It grows early, which makes it ...

Tofu’s great—but seven plant proteins are waiting backstage, ready to steal the spotlight and shrink your footprint.

Kale, spinach, and other leafy greens are nutritional powerhouses that won’t expand your waistline. These verdant vegetables ...

This excerpt from ‘Glowing Skin and Gorgeous Hair’ explains how our skin is a window into our emotional and mental health ...

Sign up for CNN’s Life, But Greener newsletter. Our limited newsletter series guides you on how to minimize your personal ...