Introducing The Beet’s new column: Guest Chefs on The Beet. We enlisted celebrity chefs to share their favorite plant-based recipes and helpful culinary tips and techniques. There’s never been a better time to eat plant-based.
Guest Chefs
Mark Bittman’s Vegan Mediterranean Gratin with Almond Breadcrumbs
I can’t imagine anyone not liking baked pasta (if that’s you, email me, because I’d love to hear about it!). For me, it started out as real stoner food.
Well, not quite. It started when I was a boy, and we went to “fancy” Italian restaurants – with checked tablecloths and Chianti bottles with candles in them, yes – and you could order “real” Italian food, which meant anything that wasn’t pizza: la
In the Wicked Kitchen On The Beet: Smoked Eggplant Loins With Beet Blood
It's good to eat Wicked on Halloween. Tis the season to celebrate blood! Dark red, gory plant blood!! Yes, plants can bleed red. Squish an Impossible burger and red plant blood will ooze from the center. Some people like the effect, some don't...
Chef AJ on The Beet: “Why I Love This Cauliflower Bisque”
This is Chef AJ’s first column for The Beet. We admire Chef AJ and all that she has accomplished including her inspiring story of how she lost 100 pounds on a plant-based diet and now helps others live healthier and plant-based as well. Read...
In the Wicked Kitchen on The Beet: Essential BBQ Mushroom Steaks
We love shrooms, and we love everything they can do for us, for the planet, and for the animals. They're so much better than meat! And judging by current mushroom trends, we're not alone. Mushrooms can become everything from nutritious meaty food to sustainable clothing.
Here are f...