Heat oil in a large pot and sauté onion until soft. Add cabbage, potatoes, and carrots; cook for 5 minutes. Pour in vegetable broth and bring to a boil. Simmer for 20–25 minutes until vegetables are ...

Biryani, a flavorful and aromatic rice dish, has its roots in South Asia, blending spices, rice, and vegetables (or meat).

Try this vegan green asparagus soup when spring starts this year. Seasonal asparagus is just what you want in a spring soup.

A simple vegan and gluten-free dinner that ... Spoon the polenta into warmed bowls and top with the sautéed vegetables. Drizzle with a little oil, season with pepper and serve.

Sometimes we get stuck in a rut with foods, preparing them in the same old ways. That's true of boiling frozen peas; let us ...

After cooking Mediterranean-diet-approved meals for years, here are the recipes I find myself making and eating all the time.

These vegetarian casserole recipes make a delicious main or side dish, and are low in calories and high in fiber or protein ...

Soak the split mung dhal overnight (or for at least four hours). Strain the water, mix with the rice, and rinse the mixture ...

Transform basic cod into a restaurant-worthy dinner with this foolproof coconut poaching method. A simple technique for ...

This Romy London recipe combines simple ingredients like leeks, carrots, and onions with protein-packed cannellini beans. Sautéed in olive oil and flavored with garlic and thyme, the vegetables shine ...

Luckily, there are plenty of delicious, easy breakfast options ... You can combine drained, broken-up tofu with your favorite sauteed vegetables, beans, and spices to make a tasty tofu scramble.