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From the humblest of pantry ingredients; forgotten potatoes, canned tomatoes, and dried chickpeas, comes a delicious, bright, and satisfying stew. Perfect for spring!
If you were, or still are, a clam chowder fan, we have great news for you! It’s possible to make a ridiculously delicious vegan version of this classic soup without sacrificing flavor or texture – and this recipe is the secret.
Reminiscent of a familiar favorite, this chowder uses plant ingredients to provide the flavors we loved in the clam-based version. Sea vegetables (kelp and wakame) are used to create a subtle sea-like flavor for the broth. The directions have you strain out these out,
When winter wears you down, soup can be restorative and comforting. Butternut squash and pears make fast friends in this silky soup and fresh ginger livens up the party with its warm, spicy bite. Coconut cream, not dairy
Soup can be a forgiving and nourishing dish to make when time is tight; its forgiving nature lies in the flexibility of ingredients–substitutions or imprecise measurements generally yield successful results.