This spicy tomato and leek sauce works well on any type of pasta, but I love it on a big pasta shape, like paccheri or rigatoni.
This vegan ginger-turmeric coconut soup is full of black rice noodles, sweet potatoes, and dandelion greens. It’s a great plant-based recipe.
Whether you like mushroom barley soup or this easy mushroom barley stew, this recipe will satisfy those cozy, comfort cravings.
This easy mushroom fettuccine recipe is filled with a mix of foraged and fresh mushrooms, including chanterelles, cremini, shiitake, and maitake.
This easy tomato risotto with parmesan is a great way to wrap up the tomato season. It’s a little sweet, a little creamy, and the lemon zest at the end adds just the right amount of brightness!
If you know me, you know I love brothy beans and this brothy beans and greens recipe is one of my new favorites.
This Vegan Roasted Poblano-Corn Chowder is loaded with corn, kale, and roasted peppers for a hearty soup you can eat any time of year.
This low-calorie breakfast recipe only takes about 15-20 minutes to whip up before you’re ready to enjoy a filling meal of soft scrambled eggs with stewed peppers.
The source of heat in this spicy brothy beans with mushrooms is aji rocoto paste – a spicy red pepper paste from Peru.
This vegan coconut curry soba with mushrooms is a blast of flavor. Crispy maitake mushrooms take this coconut curry soba to another level!
We make this vegan risotto alla Bolognese by preparing a hearty carrot and mushroom bolognese and topping it with herbed almond milk ricotta. It’s an incredible vegan comfort food recipe!
This balsamic farro salad with figs is sweet, savory, and filling thanks to roasted figs, cherry tomatoes, and an easy balsamic vinaigrette.