Recipes

Chefs and cooks in the disability community share recipes

Chef Regina Mitchell’s Zoom cooking class begins like a lot of Zooms: friendly banter, reminders to mute here, some technical adjustments there. A few minutes after the 4:30 p.m. start time, there are about 20 people on the call. The menu for tonight: a vegetable stir-fry and a lemongrass-ginger soda.

“The blind can cook!” she says to the camera and laughs. “People say when you have lemons, you make lemonade. I turn lemons into limoncello. Or a lemon pavlova.”

Mitchell, 60, became blind as an adult. She teaches cooking through the Nevada-based organization Blindconnect and its life skills-based program, Angela’s House. On the first and second Wednesdays of the month from her kitchen in the Las Vegas Valley, Mitchell emphasizes fun and skill-sharing to help visually impaired people feel comfortable in the kitchen.

Food and cooking are essential areas where those with disabilities can often be invisible or overlooked. But

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20 Vegan Mexican Recipes You Need To Try Instead Of Takeout

Whether you’re looking to eat more plants or more Mexican food, you’re in luck. Despite the stereotype that the cuisine’s “classics” all involve meat, eating vegan and eating Mexican food can coexist quite beautifully.

According to Krista Linares, RDN, founder and owner of Nutrition con Sabor, “Traditional Mexican food is actually quite vegan-friendly,” she says, adding that most dishes contain hearty and satisfying vegan staples like beans, seeds, corn, and squash, with plenty of their flavor derived from vegan-friendly acidic sources like lime and tomato salsa. “I encourage people to emphasize these ingredients for a meal that is vegan but also feels like a truly Mexican meal,” she says.

But how does one simply…ditch the animal products? What’s an enchilada not doused in sour cream, a ceviche not loaded with shrimp, or a taco free of pastor? Linares recommends not thinking about, say, visually replicating the meal, but

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The 17 Best Recipes Our Food Staff Cooked Last Month

March is a strange time of year. It heralds the arrival of spring, but some of us are not out of winter’s icy grip just yet. The New York Times Food team cooked accordingly. While we still turned to hearty meals — seafood stews, a big pot of beans and birthday baked ziti — we also dipped our toes into the pool of spring produce. (A full-throated hello to our dear friend asparagus.) Here are our favorite recipes we cooked last month.

I cooked a lot of old standby dishes in March: Alana Kysar’s huli huli chicken is always a winner. I use boneless thighs and roast them on racks in the oven. (Come summer, I’ll grill them.) Colu Henry’s pasta e ceci is a great 30-minute meal, so I make it a lot, but my 6-year-old has developed an aversion to chickpeas, so I substitute cannellini or Great Northern

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From Sesame Broccolini to Spanish Omelette: Our Top Eight Vegan Recipes of the Day!


Ready, set, recipes! Here are our just published, fresh-out-the-mill recipes in one convenient place! These are the top vegan recipes of the day, and are now a part of the thousands of recipes on our Food Monster App! Our newest recipes include broccolini and lasagna so if you’re looking for something new and delicious, these recipes are it!

We also highly recommend downloading the Food Monster App  — with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based and allergy-friendly recipe resource to help you get healthy! And, don’t forget to check out our Popular Trends Archives!

1. Sesame Broccolini

Vegan Sesame Broccolini

Source: Sesame Broccolini

The best dishes are simple, easy ones you can quickly toss together that add tons of flavor and nutritional value to a meal, like this side of Sesame Broccolini by Claire Ragozzinoi that can be added to any balanced bowl combination.

2. Pot au

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