No one will miss the meat when you serve up fabulous vegetarian versions of Thanksgiving favorites. Try two versions of mushroom stuffing, mushroom gravy or delicious roasted Brussels sprouts this holiday!
Back to the Root makes growing mushrooms at home simple and sustainable.
Medicinal mushrooms can help ward off colds and flus this winter.
Olivia shares a vegetarian dressing recipe just in time for Thanksgiving.
Heavy cream and sherry lend this simple mushroom soup a sophisticated flavor. Enjoy this recipe, courtesy guest blogger KyLynn Hull.
Guest blogger KyLynn Hull shares a simple and tasty recipe for hearty mushroom and leek soup.
Sun-Maid’s Quick Side Dish Stuffing combines raisins with warm pecans, stuffing mix and chopped vegetables for the perfect balance of sweet and savory.
Whip up a quick herbal snack of juicy mushrooms on toast with herb butter or fresh-from-the-oven herb and mushroom scones.
Grow mushrooms to help improve garden soil.
Back to the Roots (BTTR) is collecting 20,000 pounds of coffee grounds each week, cultivating them into a rich substrate from which to grow oyster mushrooms and make grow-it-at-home mushroom kits.
Celebrate the end of the growing season with this recipe one herbie discovered in Italy.
Some foods can help you get better sleep. Try these tips to fight insomnia with natural sleep aids.
Sauteed spring greens and mushrooms dress up polenta in this nutritious, satisfying main dish.
Herbal immune boosters really work.
Fresh fruits and veggies can still be grown during the winter; just grow them indoors.
When you celebrate Meatless Monday with hearty, savory Mushroom Bread Pudding, no one will miss the meat.
Craving fresh food during the long winter months? Here are nine vegetables that you can find fresh in February--and great ways to prepare and serve them.
Cool weather means it’s time to cozy up with a bowl of homemade soup. Guest blogger KyLynn Hull shares some of her favorite soup recipes—and why she loves soup so much.
Try this tasty garden produce-friendly recipe, a delicious, easy and adaptable way to eat up your garden harvest.
The New York Times reports our carbon emissions in 2011 were the highest on record. Reduce your family's carbon footprint by choosing vegetarian recipes such as Fennel and Leek Soup and Delicata Squash Stuffed with Wild Mushrooms and Herbs.