This recipe for easy white miso brothy beans is easy, fast, filling, and healthy! The white miso adds just the right amount of umami to create a unique flavor profile.
I absolutely love this recipe for yellow lentils with crispy squash. Seasoned, roasted squash provides great textural contrast to the creamy yellow lentils.
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.