125 recipes. Have a look.

Butternut squash simmered with ginger root, blended smooth and finished with coconut milk and lime. Make a batch and freeze bowls for quick lunches.

Cannellini beans and kale simmered in vegetable stock with onion, carrot, celery and rosemary. A squeeze of lemon at the end brightens the broth.

Rice vermicelli and bok choy in a vegetable broth with ginger, shiitake mushrooms and white miso. Stir in the miso off the heat so it keeps its flavor.

Red lentils simmered with curry spices, ginger and apple, then loosened with coconut milk. Stir in the lemon juice off the heat, just before serving.