Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous.
A thick, cumin and coriander-spiced root vegetable stew. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about.
Eataly 's vegetable counter specializes in vegan dishes?specifically, vegan dishes that people might not suspect are vegan. One is this thick, hearty soup made with a colorful mix of carrots, peas, leek and onion. Mario Batali also adds borlotti beans and farro, which make the soup hearty enough to be a main course. The crunchy grissini on the side aren't vegan; they're sweetened with honey. Click here to visit the new home of KitchenDaily!
It looks like cole slaw, but this shredded salad of root veggies -- carrots, radishes, parsnips and celery root -- is an excellent accompaniment to heavier winter foods.
How to make roasted root vegetables. Fragrant herb roasted vegetables, perfect side dish to practically any type of meat entree. A great simple recipe.
In the magazine's early days, we shied away from indulgent ingredients like puff pastry. Now, though, we understand that these items can fit into a healthful diet. This dish registers at just 30 percent calories from fat--root vegetables help balance the fat from the flaky topping. You can also bake in individual (10-ounce) ramekins or crocks for the same amount of time.
When I lived in or visited Kansas City, my mom and I used to frequent a restaurant in the Plaza called Canyon Cafe. Back then, there were not a lot of Once A Month Mom
