Chickpeas in your instant pot turn out perfectly tender with no soaking needed. Try making them with our “Golden Base” and then stir them into this delicious curry soup recipe.
This last week in July marks the half way point for summer. Enjoy spicy black beans in the middle of summer or again in the middle of winter. I’m loving our new base for making black beans in the instant pot. We’re calling it the Golden Base.
This soup uses two types of lentils, red and brown. The red lentils will not hold their shape. They dissolve into the soup giving it a delicious creaminess that tastes great with the smoky broth and hearty potato and carrot hunks.
Hearty and comforting packed full of potatoes, kale, celery, navy beans, and onions. The creaminess comes from blending roasted cashews and your favorite plant-based milk together.
This time of year Minnesota wild rice becomes more available so this classic creamy, yet vegan, soup slides into our dinner rotation and goes to the top of the list for diner party menu ideas.
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 comforting all-weather soup is great for cold nights but is light enough for a quick summer dinner.
Intense in color and flavor, this vibrant sauce is super simple, quick, healthy, creamy and delicious.
Kale is a super food. Potatoes are comfort food. Gravy and biscuits have been scientifically proven to cause utter happiness. This meal is the ultimate super duper happy comfort food experience. Try it.