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Chef Shenarri Greens at Cadence

ICE Alum Shenarri “Greens” Freeman Opens Vegan Soul Food Restaurant

Chef Akhtar Nawab

Chef Akhtar Nawab's Gluten-Free Roti

Sliced roasted yams sit on a white plate with colorful sauces and green herbs

Root Vegetable Recipes Perfect for Fall Produce

ICE grad Guy Vaknin started Beyond Sushi

How ICE Grad Guy Vaknin Built a Vegan Sushi Empire

Vegan Frittata

Chef Palak's Vegan Frittata

Summer Squash Spaghetti with arugula pesto

Chef Celine's Summer Squash Spaghetti

Vegan macaroni and cheese

Chef Palak's Pro Guide to a Vegan Thanksgiving

A bowl of saffron yogurt

100 Days Eating Vegan

Vegan Caesar Salad

"Secrets of Professional Vegan Cooking" with Edible Magazine

Vegetarian bibimbap

$5 Dinners: Vegetarian Bibimbap Bowl

Tandoori Tofu and Vegetables with Mango-Basil Chutney

Meatless Monday Summer Skewers

South Korean chef Jeong Kwan hosted a hands-on class on Korean temple cuisine at ICE’s Los Angeles campus.

A Zen Buddhist Nun Walks into a Culinary School

Beans and potatoes are plant-based sources of protein.

Annemarie Colbin’s Take on Protein for Vegetarians

The Vegan Suite at the Hilton London Bankside

The World’s First Vegan Hotel Suite is Here

figs in a blanket holiday appetizer

The Perfect Appetizers for Your Holiday Soirée

vegetarian chopped liver made with mushrooms peas and eggs

This Mock 'Chopped Liver' Is Even Better Than the Original

valentine's day mushroom tart

The Ultimate Vegetarian Valentine’s Day Menu: Part III

vegetarian fig and ricotta toast

The Ultimate Vegetarian Valentine’s Day Menu: Part II

vegan almond cake for thanksgiving

Five Tips for a Healthier Thanksgiving

books for sale Photo by freddie marriage on Unsplash

Books for Cooks: 5 Vegetable-Focused Cookbooks

Pomegranates

A Five-Course Vegan Dinner at ICE

Vegan pancakes, seitan strips and dandelion greens with potatoes.

Decadent Vegan Breakfast with Adam Sobel of the Cinnamon Snail