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From near‑death to peak health, these individuals found their cures in plants
No holiday is complete without pumpkin pie. Embrace the feeling of fall, the oncoming of winter, and the all-around festive nature of this pie!
Three culinary geniuses share scrumptious vegan sides perfect for UnTurkey Day.
With Thai ingredients available at most natural foods stores and well-stocked supermarkets, it is easy to enjoy the delightful flavors of this cuisine at home.
The mellow flavors of squash, kale, and red onions synergize delectably, and look gorgeous together as well.
Forget boring casseroles—this spicy and complex dish awakens the taste buds and fulfills any hearty hunger.
Forget the run-of-the-mill cranberry sauce; try this tangy chutney for your next holiday gathering, or any time you need an exciting way to dress up your meal.
Sweet and fragrant, these potatoes could easily be served as dessert—or breakfast. We won’t tell.
Baked in an orange and maple glaze, this autumn-inspired recipe tastes more like a decadent dessert than a side dish.
This robust stuffing can be served as is for a side dish, though it’s an ideal filling for winter squashes.
Cooked cornmeal, enlivened with fresh and dried tomatoes and red beans, makes a delightfully dense soup base. Serve this meal-in-a-bowl with a bountiful salad and crusty bread.
Onions, garlic, winter squash, and silken tofu are all enveloped in the familiar flavor of potatoes, making this a wonderful vehicle for getting a lot of nourishing ingredients into younger (or fussier) soup eaters. But really, this heavenly purée is for anyone looking for comfort in a warming bowl of soup.
The classic Pho Bo, made faux with seitan, is brimming with invigorating flavors and textures. I love it as a change of pace in the winter from thick soups and stews. Despite the length of the ingredient list, this is a quick soup—you’ll be eating in about half an hour.