This is almost a chili—except that there are more root vegetables than beans. If you want to make it into a chili, just cut down on the vegetables and up the beans. Serve as is or with cooked grains, tortilla… Read more
This recipe is reminiscent of the aroma, taste, and comfort of my mama’s traditional stew recipe, but my version is healthier, heartier, and easier to make. The potato, white bean cream, and Worcestershire sauce are key elements in this dish—they… Read more
Cold, rainy weather. Fire in the fireplace. Fuzzy slippers covering your toes. Blanket wrapped around your shoulders. This thick, hearty stew. Crusty French baguette. Enough said. Recipe adapted from But I Could Never Go Vegan! Instructions: 1. Place leeks and… Read more
This butternut squash soup is so good, even if you only have time to make one of the two beautiful and tasty toppings. However, I highly recommend that you make both whenever possible, so you can fully enjoy the flavors… Read more
The smoky, golden notes—rich in heart-healthy beta-carotene—in this chili make it a fall favorite perfect for a potluck or tailgate party.
This soup is a natural pairing of summer’s freshest ingredients. For a richer dish, use basil pesto in place of the basil chiffonade.
This soup is delicious, and making it gives you the enormous satisfaction of transforming a large amount of broccoli into a luscious and creamy soup.
This hearty soup not only tastes great, but it’s easy to make!
Many traditional Mexican dishes are easy to adapt to a fully plant-based diet. This tortilla soup is a great example. Whenever I cook it, the whole house fills with a delightful aroma, a hint of the robust and delicious flavor that is on the way.