Explore All Plant-Based Culinary Arts

Result (131)
Director of Nutrition Celine Beitchman teaches in the hydroponic garden

ICE Introduces Culinary Nutrition and Food Therapy

Picture of Chef Elliot Prag in purple collared shirt standing in front of white wall
Alumni

Meet ICE New York's Dean of Students & Career Services, Elliott Prag

Austin's Rosedale Kitchen and Bar serves mushrooms grown in Texas.
Culinary Arts

Make the Most of Summer Mushrooms

Ayurvedic ingredients for a nutritive elixir.
Culture

How an Ayurvedic Diet Can Benefit Your Yoga Practice

Miso
Recipes

Miso 101: Health Benefits, Flavor Profile and Marinade Recipe

Asian buckwheat noodle salad
Recipes

Thinking About Convenience

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

Oats with Sautéed Mushrooms and a Fried Egg
Recipes

Savory Oats with Sautéed Mushrooms and Fried Eggs Recipe

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