Side Dish Recipes

Quick and easy way to cook brussel sprouts, and it is a light and refreshing side dish for your holiday menu!

An aromatic Indian vegetable side with carrots, peas, and potatoes sizzled in mustard oil with cumin seeds and dried chilies. Vibrant, vegan, and on the table in 35 minutes.

It's a cheese sauce without cheese. It's flavorful and tasty.

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Old-school navy bean soup simmered with smoky ham hock, celery, golden onion, and a dash of cayenne. Naturally gluten-free, high-fiber, low-fat, and built for a long, lazy stovetop afternoon.

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We use lemon all the time, of course not just because it looks cute, also it enhances flavor of our dish. We use the whole lemon to make these delicious pickles, from the peel to the juice.

When spring arrives, asparagus is always one of our favorite vegetables; and the best way to cook them is roasting or grilling that develops tons of flavor, simply toss with the marinated artichoke hearts, hmm, now there is a good reason to allow yourself to indulge.

Oven-roasted rutabagas and carrots with fresh rosemary turn sweet and caramelized at the edges. Simple prep, big flavor for busy weeknight dinners.

Aluwala roti: whole wheat flatbread stuffed with spiced mashed potato, onion, and cilantro, then griddle-fried in ghee until golden. The Sri Lankan potato paratha for breakfast or lunch.

Indian gazpacho with hot green chiles, garlic, and dry red wine in a chilled tomato-based vegetable soup. The South Asian spin on Spanish gazpacho with a slow-burn heat.

Classic Spanish gazpacho with ripe tomatoes, cucumber, green pepper, garlic and white wine vinegar. No-cook chilled summer soup blended in 5 minutes.

Sweet butternut squash soup blended with apples, carrots, onions, and fresh ginger into a creamy vegan puree. Six ingredients, no broth, naturally sweet and warming.

Pumpkin and chickpea soup with caramelized onions, fresh pumpkin, soaked chickpeas, and a hint of honey. Hearty vegan, high-fibre soup ready in an hour.

Grilled peaches are succulent, sweet and slightly sour with the grilling flavor. They are delicious mixed with the baby greens, creamy crumbled goat cheese, and drizzled with balsamic glaze.

Sweet, sour and slightly spicy. Cucumber, sweet bell pepper, carrots, wood ears and smoked tofu are tossed with rice vinegar, maple syrup, sesame oil, soy sauce and Korean chili pepper. A very tasty side dish that goes well with all your favorite Korean dishes or most of the main courses.