Dairy Free

This simple soup can be eaten hot or cold, in winter, or in summer. Many are aware of the healing benefits of carrots, mainly the antioxidant-rich carotenoids that are known to pack anticancer powers. We love them because they're a simple and delicious food. Combine them with a hefty dose of gelatin-rich bone broth, a touch of lemongrass and ginger, and you're left with a bowl of soup that beats any sugar-laden cold-pressed juice on the market.

Make your own broth with little more than dried porcini mushrooms for this light, filling, and deeply flavorful vegetarian soup.

Treat cauliflower steaks like regular steaks by quickly pan-searing and then finishing them in a hot oven. Quinoa pilaf adds sweetness and crunch.

If you haven't noticed by now, we love braising. This stew wraps itself around your soul and squeezes ever so gently. And while it truly embodies the concept of a one-pot meal, we do like to roast the vegetables separately so they retain their individual flavor, creating even greater depth of flavor.

The broccoli should still have snap and crunch after charring.

These sugary, salty, fatty almonds are how diners can begin a meal at Jeremy Fox's Rustic Canyon. Thanks to a tactical addition of lavender, your guests will actually talk about them.

Garlic lovers, this one’s for you.

Think of this as Indian-spiced ketchup, and use it in all the same ways.

Make this one-pan chicken dinner a go-to this winter.

Chicken soup with a head-clearing kick and a generous dose of seasonal veggies will sooth all that ails you.

Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

Try these tossed into stir-fries, as a burrito filling, or folded into sautéed greens.

With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.

Try this smeared on pork, folded into scrambled eggs, or tossed with rice.

Try these anywhere you'd use pickled onion, such as in grain bowls, on roasted carrots, or on a cheese sandwich.

Spicy tofu crumbles, pickled scallions, and roasted garlic chili sauce all come together in this noodle bowl. (Save leftovers to add to grain bowls all week long.)

This light-bodied broth is a mélange of scraps that you can collect and save as you cook during the week—use whatever you have. For a shrimp and chorizo paella to make with this, follow this link.

All the rejuvenating powers of your grandmother's chicken stock, plus a head-clearing kick of chile. Reserve chicken for Spicy Feel-Good Chicken Soup or another use.