Two pots, a few ingredients (usually whatever’s on hand in the vegetable crisper) and voilà – supper.
Get to know amaranth: a protein powerhouse and rich source of minerals.
During cleanse, you can eat anything you want. As long as it’s kitchari. So that’s this week’s recipe!
We all need a solid spaghetti sauce to turn to: this one delivers.
This is the stew to end all stews. It has lots of different textures, tons of umami, a variety of oven-roasted vegetables and a thick and delectable gravy: perfect for that extra-special occasion.
Black bean soup is one of the most comforting autumn meals I can think of – wrap yourself in this warm culinary blanket today!
Roasted vegetables that can be eaten cold, hot, or used to create other dishes such as the salad and dip.
Garden goods are coming in faster than I can cook them! What better way to enjoy it all on a cool and rainy day than by making soup.
Zucchini is the garden gift that just keeps giving. Turn to Indian cuisine and make some zucchini curry!
This tempeh recipe will become a weeknight go-to because it’s fast and has only five ingredients. It’s also super-tasty!
The calendar may say summer, but the thermometer said 4 degrees Celsius this morning. That begs for something warm baking in the oven. Result: baked barley.
This health-boosted version of the comfort food classic has a golden potato topping, lots of vegetables, lots of garlic, layered over a rich and salty-savory lentil-chickpea blend.