This creamy, umami-rich vegan risotto is made in an Instant Pot and topped with crispy-edged mushrooms and nutty toasted garlic.
Brothy Pinto Beans with Roasted Poblanos
These brothy pinto beans with roasted poblano peppers are wonderfully creamy and rich. They can be made on the stove top or in an Instant Pot, and are served with crumbled Cotija, cilantro, and sliced avocado.
Vegan Tortilla Soup with Sliced Avocados and Radishes
A hearty, spicy vegan tortilla soup that’s perfect for chilly winter days.
Spicy Sausage and Kale Stew
A fortifying sausage and kale stew with big flavor and a bit of heat. This versatile stew is ideal for busy weeknights, or anytime you need a nutrient-dense, one-pot meal.
Brown Sugar Roasted Acorn Squash Wedges
Sweet and savory roasted acorn squash wedges tossed with brown sugar, spicy paprika, black pepper, and fresh thyme. The squash is served with a dollop of crème fraîche, toasted squash seeds, and pomegranate arils.