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’s ready in 20 minutes. Use whatever greens you have in the fridge to top this spicy, fragrant polenta. Each serving provides 594 kcal, 12g protein, 67g ...

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 ...

Whether you’re at home or packing a warm lunch for the office, this vegan cannellini vegetable soup is a great choice. It’s quick to make, perfect for busy days, and pairs beautifully with crusty ...

Lindsey DeSoto, RD, is a nutrition writer, medical reviewer, and registered dietitian who helps clients improve their diet for health-related reasons. Her writing covers a variety of topics ...