All About Potatoes

This recipe is so good with roasted broccoli and cauliflower. You could also roast up some tomatoes with them too. This sauce pairs up nice with many vegetables. Next time try potatoes and steamed green beans with this creamy, tangy, salty hollandaise sauce.

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.

Niçoise olives are a French favorite, produced in the region around the French Riviera. These intensely savory olives are the backbone of this composed salad. Use the best fresh produce and olives you can find. Fingerling potatoes also work well.

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.

This delicious noodle soup is served in a light broth and garnished with fresh herbs. Try this recipe by adding orzo or orecchiette noodles and with chickpeas or white beans. Both taste great just a little different style. What will you choose?    

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.

Black lentils are smaller than black beans and have a deep, rich, earthy (though not dirty) taste.  They have a thicker skin that helps them hold their shape yet they are tender and toothsome.

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 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.

This comforting all-weather soup is great for nursing colds and is light enough for a fresh summer dinner. Make a lot. This soup is great for lunches and leftovers. It keeps in the refrigerator for up to a week and it just happens to get tastier as it waits for you to enjoy it. So nice.