vegan savory sage stuffed peppers recipe

Savory Sage Stuffed Peppers

Meet the Vegan Savory Sage Stuffed Peppers—a nod to the flavors of my childhood with a plant-based spin. These ruby-red peppers are roasted and generously filled with a vegan sausage made from whole grains and savory herbs.
Cinnamon Oatmeal with Blueberry Thyme Compote

Cinnamon Oatmeal with Blueberry Thyme Compote


Gingerbread Farro Porridge With Pear And Toasted Pecans

Gingerbread Farro Porridge With Pear And Toasted Pecans

Sea Island Blue Cornbread

Sea Island Blue Cornbread


harissa quinoa bowl recipe

Moroccan Quinoa Bowl With Harissa Veggies

Winter Grain Bowl With Lemon Tahini Dressing and Nigella

Winter Grain Bowl With Lemon Tahini Dressing and Nigella

This hearty vegan grain bowl is as delicious as it is healthy. Roasted root vegetables, earthy mushrooms on a bed whole grain are drizzled with an irresistible lemon tahini dressing and crispy nigella seeds, also known as holy seeds.

Traditional Pozole Rojo Recipe

Traditional Pozole Rojo

Pozole rojo (or red pozole) is a beloved Mexican soup that has been enjoyed for centuries. This traditional recipe from Chef Dave Smoke McCluskey serves up a taste of the past with heirloom corn that has been nixtamalized with wood ash, lending the stew deep and complex flavors with a hint of smoke.
Hoppin' John

Hoppin' John


Sorghum Bourbon Pecan Pie With Ancient Grain Crust

Sorghum Bourbon Pecan Pie With Ancient Grain Crust

Seashore Black Rye and Quinoa Stuffing With Hazelnuts

Seashore Black Rye and Quinoa Stuffing With Hazelnuts

Ditch those dodgy cubes of bread from the grocery store and make a whole grain stuffing from ancient grains and quinoa! 

cardamom pomegranate oatmeal

Cardamom Pomegranate Oatmeal

Take your typical morning oats on a Persian holiday with cardamom, pomegranate, pistachio and a touch of honey. It makes apples and cinnamon sound positively boring!
caramelized onion and cumin basmati rice recipe

Indra's Caramelized Onion and Cumin Basmati Rice

Caramelized onions, toasted cumin and a cinnamon stick add layers of flavor and complexity to something we normally view as just a carb canvas for other food. You'll never make basmati rice another way.


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