This is such a great cozy dish.
Toss cubed butternut squash with olive oil, sprinkles of cinnamon + smoked paprika, a dash of ginger + a big pinch of kosher salt.
Roast at 450 til tender. Add a drizzle of maple syrup while it’s hot for a sweet finish if you like.
This is a play on a warm mushroom salad over kale rather than spinach, with both vegan bacon and vegan feta cheese, and freshly squeezed...
3 (14-ounce) cans cannellini beans 2 tablespoons olive oil 1 large yellow onion, chopped 1 large carrot, chopped 2 minced garlic cloves 3...
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