This creamy roasted red pepper pasta is sweet, spicy, and you probably have most of the ingredients on-hand to whip this up!
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!