You could call it a tangerine almond smoothie, or a tangerine creamsicle drink–both names suggest the flavors going on here. But if you’ve ever tasted the creamy citrus-y vanilla-y trademark orange Julius, your mouth is already watering. This healthy tangerine julius smoothie is a healthful riff on the famous orange beverage.

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This vegan black and red lentil beer soup is quick to make, high-in-protein, plant-based, and tasty as all get out—an easy home-cooked meal. Mak in your pressure cooker or Instant Pot on those busy days.

With variations here and there, I’ve been making this hearty vegetarian soup since I was old enough to drink beer, about the same time I bought my first pressure cooker. Like all my soups, this lentil beer soup can be cooked in a pressure cooker. About 10 minutes of prep, 5 minutes to come to pressure, and 7 minutes in the pressure cooker–dinner in 30 minutes–wunderbar!

Colorful winter squash and earthy potatoes, aromatic onions, whole cloves of garlic and a generous drizzle of olive oil–simple! Roasted to tender caramelized golden doneness, here’s a main dish vegetarian meal full of nutritious fall vegetables and tamari-seasoned tempeh!

The recipe for roasted vegetables is Robbie’s idea. Mine was to add the tempeh for protein and meatiness. There are no hard and fast rules about which vegetables to roast, “Use what you’ve got”, he says. As in, choose any variety of potatoes–purple, gold, red, or sweet. Red onion is pretty, but if yellows are what you have—go for it. Include plenty of orange—like winter squash, carrots, and sweet potatoes.

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