Homemade vegetable stock is rich in nutrients and flavor. It’s a great way to use up vegetable scraps and create a versatile ...

Don't miss out on all your favorite holiday dishes just because there's no turkey! These vegetarian Thanksgiving recipes ...

This vibrant and green pea and kale soup is ideal for cold weather and makes for an easy dinner that goes well with roasted ...

To make the vegetable stock, add the olive oil to a heavy-bottomed pan or stockpot over a medium heat. Add the onion, leek, carrot and fennel and sweat for 2-3 minutes, then add enough cold water ...

Including a vegetable side dish with the main attraction on your plate can sometimes make or break a meal. Including vegetables can help you hit your daily quota—to keep up with those vitamins ...

including vegetable and fish stocks, should be cooled quickly (within 90 minutes) and stored, covered, in the fridge for up to three days. However, unless you're certain of using the stock quickly ...

Bake for 45 to 50 minutes, or until fork-tender. 2. Meanwhile, cook the quinoa in the vegetable broth according to package directions; set aside. 3. When the squash is done, heat 2 tablespoons ...

Beans are kind of like the your best friend from high school — nearly forgotten but always ready to step back into the limelight and help out an old pal when needed.

As much as we love Turkey Day’s namesake bird, no holiday spread is complete without an assortment of delicious Thanksgiving vegetable side dishes. Rather than relegate them to mere sidekick ...