Lastest Recipes

This black bean stew doesn’t pack a lot of heat but packs a lot of flavor.

  I was first inspired by Steve Sando of Rancho Gordo when I found this video “You’re Doing It All Wrong – How to Cook Beans” I stopped soaking overnight, stopped adding acidic ingredients and salt, and only used fresh bulk beans from the coop. But I still didn’t make beans as often as I… Read more »

Loaded with fresh veggies, pasta and herbs, this classic minestrone soup, with its savory flavor and wonderful aroma, will have you dreaming of leftovers.

This is my favorite vegan green posole. Posole, which means “hominy”, is a traditional soup or stew from Mexican Cuisine. Your guests might be guessing at what exactly they’re dipping their tortillas into, but they will all agree it’s just fabuloso!

This Vegan Split Pea Soup will become one of your all-time favorites. It’s a thick and hearty mix of green split peas, carrots, celery, onions and noodles simmering in a classic no chicken broth full of flavorful herbs.

Red peppers and tomatoes are in abundance this time of year and nothing feels better than firing up the oven for roasting veggies in these first crisp fall mornings. Roasting until the skin becomes charred is key for creating complex sweetness and a subtle smokiness.

This comforting all-weather soup is great for cold nights but is light enough for a quick summer dinner.

Our chunky tomato sauce includes Tocos (Rice Bran Solubles) that is an incredible superfood and a creamy addition to this healthy recipe.