Tired of fighting the crowds to pay $15 for a salad? Same. This salad mimics the flavors of a signature fall-themed bowl at a popular salad chain so you can skip the line and stay at home.
Winter calls for delicious stick-to-your-ribs meals and this vegan take on chili is no exception. Smoky and sweet, basic black bean chili gets an update with the addition of seasonal squash and vegetarian soy chorizo.
When it comes to salad, there’s nothing quite like the queen - Caesar. Here’s my version of this classic dressing, which is equally as delicious on crisp romaine as it is with roasted broccoli or any veggie you like.
Sweet and savory, this vegetarian main dish borrows flavors from the well-known eggplant casserole, Moussaka, but comes together in a pinch. This recipe can be easily made vegan by omitting the crumbled feta.
Comforting and cozy, this bean-heavy vegetarian dinner lands somewhere between a stew and a grain bowl, the ideal meal for a cool summer night or a crisp fall day.
Have you ever wandered down the bulk section of the grocery store, curious about how those bins of tiny rocks (aka dried beans) become food? Look no further, here’s your non recipe recipe for how to cook dried beans.