That little dish of broccoli florets served at Korean restaurants is so easy to replicate. A touch of garlic and sesame flavor make this a versatile side dish you can serve hot, cold, or at room temperature.
Crunchy, tender escarole greens paired with creamy white beans make for a very cozy and filling meal. Warm up with this comforting and complete dish, ready in 30 minutes or less. Beans and greens are a classic Italian American dish guaranteed to warm you up and fill you up. Typically it is finished with grated…
You don’t need a spice kingdom to make a tasty tofu scramble. You just need 15 minutes and a 3 key dry ingredients to make this brunch worthy recipe.
Can’t be bothered to make lasagna? This is the sandwich for you! Get all the goodness of a vegan lasagna without having to actually make it. A hot vegan sandwich works well as a main dish, like honeynut stuffed squash and vegan beans and greens. If you have an air fryer, a side of crispy…
A heaping bowl of bright orange butternut squash swimming in creamy coconut curry is just the welcoming kind of quick Thai meal to warm the soul on chilly nights. It’s also gluten free and cook in less than 20 minutes. This recipe really works well for chilly fall days when pumpkins abound or just whenever…
Gimme that creamy, mushroom goodness, without the dairy puh-lease! Remake this American all time favorite with fashionable MCTs and zero lactose.
Turkey isn’t the only thing getting stuffed for Thanksgiving. Try stuffing a honeynut squash with a wholesome wild rice mix with no cheese or breadcrumbs but lots of flavor.
Creamy, roasted green beans topped with crunchy toasted, walnuts make an easy, nutritious meal served with rice. Simply season with garlic and soy sauce for a quick sheet pan dinner.
Celebrate America with wild rice at your table. Enjoy the natural nutty flavor of these grains with crunchy celery and fresh mushrooms in this very simple recipe.
If you’re wondering what that long stranded brown vegetable in your bibimbap is, it’s a classic Korean side dish called gosari. The hardest part is not making it but finding it.