Raw vegetables can be sliced or shredded into delicious, colorful noodles.
This quiche made with squash and leeks and topped with cheese is a simple yet elegant main course. Serve it with salad and rice or quinoa pilaf for a satisfying meal.
A flavorful and incredibly creamy yet entirely vegan roasted cauliflower soup, called crème du Barry in French, with a texture similar to that of a thin potato purée.
This simple combination of potatoes and leeks makes a deliciously creamy, chilled soup.
Making stock is a great way to use up veggies, but if you're not planning to make soup right away, it can cause storage issues. Solution? Make concentrated stock and freeze into bouillon cubes.
Breakfast favorite home fries are even tastier when dressed up with leeks and red peppers.
Earthy celeriac is livened up by oniony leeks to make a wonderful fall gratin.
Roasting is one of the easiest ways to get tons of flavor out of just a few ingredients.
Roasting vegetables brings out all kinds of flavor and depth. There's no set recipe - just toss a few of your favorite veggies with oil and salt and roast!
Vegetable soup is one of those things that don't really need a recipe - you can customize the ingredients to your heart's content. This recipe is really just a set of guidelines to give you some ideas about what to include.