Roasting vegetables with achaari masala gives them a tangy kick. Just toss your favorite veggies like potatoes, carrots, and ...

Exploring the world of vegan cuisine is like opening a treasure chest of flavors and textures. Eating plant-based meals doesn ...

Leftover Turkey and Vegetable Soup is an adaptation of a meatless dish from Mark Bittman’s cookbook, ‘Eat Vegan Before 6:00.’ ...

Super-simple potatoes, vegetables, cranberry sauces, stuffings and other classics for more time at the table — and less in ...

Sprinkle 1 cup of cheddar style cheese on top. (optional) Mix 2 cups of lightly crushed corn flakes with 1-2 T of melted ...

With the festive season drawing closer, an apple, parsnip and mushroom wellington is a great option to keep on hand ...

San Diego standout shows how to broaden your holiday baking repertoire with gourmet treats that keep the decadence ...

Prepping for your next holiday party? Make these caramelized apple and red onion vegan sausage rolls perfect for any event ...

For main dish that satisfies vegetable lovers, roast butternut squash and stuff it with Lao-inspired crispy rice.

In a large pan, melt the vegan butter over medium heat. Add the charred shallots and sauté for 2-3 minutes until fragrant.

There are great sweet and savory ways to use canned pumpkin, like pasta or cocktails or bread. But some fall recipes should ...

In this stir-fry, carrots, sweet potato, mushrooms, snow peas and asparagus are tossed in a sweet and spicy sauce. While the recipe calls for shrimp, you can incorporate any protein to round out the ...