This head-clearing, sniffle-blasting tonic is the color of Tang, with flavor like a stick of ginger dynamite. If you need to jolt a cold out of your body with brute force, consider starting here.
Nutrient-rich plant-based broths are great to have on hand, and there's no reason not to make XL batches to keep in the freezer. A collection of invigorating, vegetable-based power broths.
Winter favorite! A fortifying lentil and tomato-based stew, dotted with plump, tender dumplings, spiked with a range of spices, and boosted with plenty of spinach.
You can make this. I promise! It's a golden crusted focaccia draped with whisper thin rounds of Meyer lemon, studded with black olives, and a showered with sliced almonds.
Chili, beer, and elbow pasta. I know of no other dinner that takes less effort than the Instant Pot version of this. It's literally for nights when take-out takes too long, and is too much effort. Seriously.
A slow cooker black bean chili for the weeknight win. This version is Kahlua-spiked with chili powder and good dose of chipotle.
Putting a handful of new, veg-centric recipes into rotation this time of year can move the needle in the right direction. Hopefully this will provide a bit of inspiration!
An Insta-friendly riff on the Chickpea Cauliflower Korma recipe in Jennifer Iserloh's The Healing Slow Cooker - chickpeas, cauliflower, combined with a not-shy simmer sauce.
This is the recipe I use anytime I want perfect sugar cookies. The dough is a dream to work with.
These vegan enchiladas are knock-out delicious, in the oven in less that ten minutes, and a healthful alternative to all the heavy cheese versions out there. With black beans, sweet potatoes, and a stealthy turmeric boost.