This recipe is inspired by Olive Garden’s Zuppa Toscana soup. It’s the perfect blend of creamy and hearty and is plant focused making it a great way to enjoy your vegetables in during the wintertime! The traditional Olive Garden version contains ground sausage, which you are more than welcome to add here. I’ve made and have enjoyed it both ways. When I’m not craving meat but want savory sausage flavor, this soup delivers. The Italian herbs, red pepper flakes, and fennel seeds mimic the classic sausage flavor really well. And whether you’re using just beans or adding meat, a warm bowl of this cozy soup is both satisfying and filling!

One of the main downfalls of vegan cooking, especially when it comes to substituting meat-centered dishes like gravy, is the lack of umami. The amino acids in meat are what provides the rich savory flavor. Here, mushroom broth and soy sauce, both rich in umami, give the gravy the traditional flavor without the addition of meat drippings. It’s just as satisfying and delicious as the original version!

Also in this recipe, delicate shallots provide a sweet onion-garlic flavor while rosemary brings a subtle earthiness. Perfectly cozy flavors for any Thanksgiving get together! (Or grab a serving of mashed potatoes, drizzle this bad boy on top and park yourself in front of the TV for a holiday movie marathon, I won’t tell!)

Okay, I know what you’re thinking… I do not have the time to sit and make a risotto from scratch! And trust me, I feel you, risotto is definitely a labor of love. But while we’re all sitting at home in “Quarantine 2: Winter Edition” and longing for those warm, comforting meals, when is there a better time to make risotto???

This vegetarian risotto is hearty and savory thanks to the addition of mushrooms that provide a meatiness as well as rich umami (savory) flavor…. When you try this recipe, you’ll be thanking the glutamate gods because it’s truly one for the books. I’ve made this three times in the past month and every time it’s exactly what I need for dinner on a gloomy fall Pacific Northwest evening. The process, although time consuming, is fairly simple and requires just enough skill to impress your friends without making you pull your hair out. So throw on some cozy music, grab yourself a glass of wine (or kombucha), and get cooking! You won’t regret it.

Vegetable hashes are a great way to add a variety of different veggies to your plate. They can be sides, the base for a brunch egg bowl, or served on top of greens and grains, like in this nourishing warm bowl. In this Roasted Root Vegetable Hash, carrots, turnips, onion, beets, and sweet potato all come together in bright, caramelized goodness. Paired with fresh “poultry’ herbs — rosemary, thyme, and sage — they practically ooze cozy comfort. It’s flavorful and unique enough to…

It’s fall, ya’ll! Although it’ll be a few more weeks until the crisp air reaches Portland, I’m already in cozy fall recipe mode. One of my favorite parts of eating with the seasons is the craving transition between seasons. Like clockwork, as soon as September rolls around, I’m already pining for chilis, squash-based dishes, and warming spices… One of my fondest memories from childhood is baking pumpkin bread with my mom in the fall. Nowadays, I use my own recipe that is just as fluffy, moist, and delicious as my childhood favorite.