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“This smoothie is full of delicious ingredients to help start your morning with lots of energy. It’s easy to substitute ingredients for smoothies: if you have other frozen berries try using them instead of blueberries, or try a banana instead of an avocado.”

“Corn, beans, and squash are often referred to as the ​“three sisters”, and grown together traditionally to support each other in a plentiful crop production. This recipe marries them together in a sweet and savoury succotash, served with nutty and earthy wild rice.”

“This creamy, smooth soup is made with sweet pumpkin, a little onion, and a splash of cream. It’s super easy to make and fun to eat — especially with crunchy croutons or a swirl of cream on top! ”

“These roasted vegetable turnovers are little golden pockets stuffed with colorful, tasty veggies and cheese. Wrapped in flaky pastry and baked until crispy, they’re perfect for lunchboxes, picnics, or anytime you want a warm, yummy treat.”

“Get ready to bake a sweet treat with a secret ingredient — beets! These rich, fudgy brownie bites are packed with chocolatey goodness and a sneaky boost of veggies. Don’t worry, you won’t even taste the beets — just the super moist, delicious brownies”

“This hearty and wholesome salad features nutty pearl barley tossed with sweet, caramelized roasted carrots and fennel, fresh dill, and a light vinaigrette.”

“This comforting, plant-based pot pie features a medley of seasonal root vegetables — like carrots, parsnips, and sweet potatoes — roasted to enhance their natural sweetness, then baked in a savoury herb-infused gravy beneath a golden, flaky pastry crust.”

“A rich, deeply flavorful plant-based alternative to the classic French sauce, this vegan demi-glace is made by slowly simmering a medley of roasted vegetables, mushrooms, and aromatics to create a deeply concentrated, umami-packed reduction.”

“A silky, elegant twist on classic mashed potatoes, this purée combines the earthy sweetness of parsnips with creamy potatoes, all brought together by the rich, nutty depth of brown butter.”

“Bold, golden, and full of flavor, these cauliflower wedges are marinated in a vibrant blend of turmeric, yogurt, garlic, and warm spices, then roasted until tender with crisp, caramelized edges.”