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).

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 ...

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.

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

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

Pan sear the chicken skewers in a pan over medium heat with the vegetable oil until golden brown on each side. once all the skewers are cooked place them over a bed of mashed potatoes. Using the ...

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

ChatGPT instructions: Saute bell peppers ... onions and cherry tomatoes for the vegetables, but it's simple enough to swap out those vegetables with any of your choosing. I skipped using ...

Simple, not easy. Wouldn’t you agree ... Now, compare a plate of poached eggs, toast and a side of sauteed vegetables ordered from a restaurant against a homemade meal of poori and chole.