Veggie burgers, onions, Asian plant-based recipes

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With Worcestershire, arame, and liquid smoke, the tempeh burger at WaterCourse Foods in Denver, Colorado is a study in umami. Photo by Evi Ebeler.

Author and illustrator Mark Kurlansky peels back the cultural, historical, and gastronomical layers of the onion. Jonathan Kauffman explains how "hippie food" went mainstream. Forget meat alternatives, Lukas Volger develops veggie burger recipes using whole foods. Flexitarian Pamelia Chia canvases chefs for show-stopping Asian vegetarian recipes. Forget meat alternatives, Alicia Kennedy unpacks the history of vegan and vegetarian eating in America. Two small voices sing the praises of seeds in the book A Fruit is a Suitcase for Seeds.