Bring out the best in kasha by cooking it stove-top with robust spices and hearty winter crops.
Black bean soup will never win prizes in food photography but it’s silky in the mouth and satisfying in the belly.
Doesn’t sound appetizing does it. It is. The name has a story. Keep reading to find out what it is.
It started as saag and became so much more!
Cashew-creamy potato casserole oozing with comfort for a cold and snowy day.
A great combination of greens and grains to accompany grilled tempeh, baked tofu, or use to stuff vegetables of all kinds.
A beautiful seed-studded flatbread for your next meal.
Shredded vegetables held together with the smallest amount of batter and baked until crispy.
A curry that’s great right off the burner and gets even better after a couple of days in the fridge.
Add some variety to your avocado-dip repertoire!