Looking for a grill recipe this summer that is a little healthier? Try these herbaceous veggie kabobs that are packed with aromatic flavors.
This is a healthy take on an Italian classic. It tastes so good that you won’t even be thinking about the fact that it isn’t cooked.
A yummy nutritious vegan twist on an Italian classic. The vegan bean balls are also great just by themselves with a green salad and some dips such as guacamole or hummus. Or you could also use them...
Shepherd ‘s pie is a fantastic dinner in these cold winter months. It’s warm and hearty and easy to cook. Unfortunately, most Shepard’s pie isn’t vegetarian. But this recipe is.
This New York Times recipe only has a few ingredients: cauliflower, salt, pepper, and sage leaves — but the art is absolutely mouthwatering so we had to include it here on the Dherbs website.
If you have a large appetite and are in need of a filling entree, this is the recipe for you. It’s a beautiful vegan recipe with lots of colorful ingredients!
This smoky and hearty curry uses signature fall produce items that comfort and warm the soul on these colder nights.
This soup is the perfect post-cleansing meal! It’s creamy, rich in bold flavors, incredibly filling, and has a little fiery kick.
Warm your soul with this vegan take on a classic Vietnamese noodle soup. The broth is where it’s at! We know you’ll love it!
Autumn means squash and this recipe for stuffed squash is absolutely delicious. We tried it both with the acorn squash (pictured) and butternut squash. The butternut gave the recipe a little more sweetness and was more filling because it’s bigger. The acorn, though, was perfectly sized and could be used as an appetizer for a nice sit-down dinner.