No stock needed for this rich fall soup. The secret? Roast the vegetables first for intense flavor in an often underwhelming soup.
This is a very hearty vegan/vegetarian Indian dish that I love to cook when I'm in need of both dinner and some leftovers for lunch. Serve it up with some naan slathered with ghee (or not, you vegan). Heaven!
This salad reminds me of my vegan raw days. The flavor is immense and because of the ingredients, it'll also keep a day or two in the fridge after it's been dressed. Though good luck having any leftovers of this.
I've roasted beets, pickled them, grated them in a salad and even eaten them raw. But I never thought to grill them. Until now.