Growing up, we regularly had stuffed acorn squash with dinner during the cold months, but it wasn't a vegetabl

The type of bok choy I used in this recipe is the largest variety commonly found in Western supermarkets. Some

My mom is an outstanding cook and this recipe is based on a salad she made for us over the holidays.  I love

A combination of sweet and sour, salty and bitter makes this a bright, full-flavored jicama salad at the tail

Do you use a slow cooker? You may also know this countertop cooking appliance as a Crock-Pot. Its long, slow m

I'll admit it. I enjoy mindless, repetitive tasks. So, filling, folding and pleating dozens of kabocha squash-

Vegan nachos! Who wants some?!? I'll admit I don't make recipes like this too often, but I recently noticed a

I was originally going to prepare these adorable cipollini onions with some kind of balsamic glaze. But when t

Spaghetti squash has a unique quality when cooked. If you draw the tines of a fork through the flesh, strands

Cherimoya, also known as the custard apple, is in season from November to May and has a reptilian exterior. Bu

While the idea of a nut loaf sounds about as contemporary and appealing as jello molds and hamburger helper, i

Unlike other beans in shells, cranberry beans (aka borlotti beans) are simple to prepare, and gorgeous to boot

This fruit-studded quinoa kale salad is a perfect fall side dish or lunch. And since I like to get my greens i

I would say the majority of my cooking these days takes place on the weekends. Making versatile sauces and dre

Sure, I could have made one broccoli tofu vegan quiche in a square pan or cast-iron skillet, and it would have

The term "hash" may come from the French verb hacher, meaning to chop or grind.  Usually referring to a dish

The term "braising greens" includes several dark, leafy varieties such as mustard greens, kale, turnip greens,

From Vegan Slow Cooking For Two or Just For You by Kathy Hester

One of my habits that helps me eat well during the busy work week involves preparing a few, nutritious, high-e

There's nothing like a bowl of hearty oatmeal on a leisurely fall weekend morning. I froze the majority of the

First came the salsa, and now the soup, with my plenitude of late-summer tomatoes. While this tomato fennel so

This versatile chimichurri sauce recipe is traditionally an essential component of Argentinian cuisine and ser

Requiring only a couple of fresh ingredients, and the rest coming from the pantry, this simple white bean sala

This recipe calls for green stuffed poblano peppers, which are not as hot as the fully-ripened red version. Th

This bright and tasty Vietnamese noodle salad is a refreshing summer dish, and with the tofu, easily serves as

I found myself with a substantial amount of fresh summer tomatoes and decided to make this simple roasted toma

Roasted beet hummus in an incredibly colorful take on this delicious recipe. Beets add both sweetness and a s

Thanks to some friends with a productive vegetable garden, I found myself with a healthy amount of zucchini on

This nutrient-dense kale avocado salad recipe offers healthy fats and herbal, earthy notes thanks to hemp seed

At the tail end of a heat wave, this weekend involved lots of salads and minimal cooking. In this recipe, I th

Between shopping miscalculations and an abundance of produce from my CSA, I was overwhelmed with greens last w

Raw fruit is great, but even in season, can sometimes be disappointing. In fact, unless the fruit is downright

This flavor-packed dish is a satisfying way to enjoy eggplant. I love the contrast between vegetables that are

  These gooey, bubbling, spinach stuffed mushrooms have a decadent profile, but are far more healthy than

I love the not-too-sweet sophistication of this refreshing summer watermelon cooler made from watermelon and b

I eat a lot of tofu, whether it's a firm style that's grilled and tossed with lemony salad greens, or a silken