Kraut-chi is the delicious fusion of sauerkraut and kimchi! This step-by-step guide (with pictures!) will show you how easy it is to make.

A hearty winter Brussels Sprout and Cranberry Salad inspired by a recipe from Green Kitchen Travels

Amaranth pumpkin porridge from A Vibrant Table by Anya Kassoff – Spiced with vanilla bean and cardamom, served with almond milk.

Roasted Pear Tartlets from At Home in the Whole Food Kitchen. Vegan, gluten free, and filled with the creamiest pear-based filling.

Curried rutabaga & apple soup served with rye croutons + a homemade curry powder!

This fresh and festive crunchy root salad is adapted from Ottelenghi’s Plenty More

A fall-inspired hummus plate topped with butternut squash, parsley oil, and sunflower seeds

Want to know how to make the creamiest hummus? The secret is in the amount of tahini and processing method.

Repurpose sushi ingredient leftovers with this festive rice bowl. Includes a recipe for your own rice seasoning and a ginger-miso dressing!