Makhani sauce is a tomato-based creamy based gravy that’s indulgent, but incredibly easy to make. Paneer makhani is a Diwali ...

(Photo credit: DariusCooks.tv) Annnnnnnnd another one! If you're looking for a vegan recipe that even your grandmother would love, this is it! Chef Darius Cooks allowed these collard greens cook for a ...

Chili and lime adds heat and tang to this vegetable-forward recipe from the Vegan Reset cookbook. Pair with baked tofu or crispy chickpeas for a punch of protein. What you need: 1 tablespoon olive oil ...

In a large pot, combine the vegetable oil, salt, and sugar with 3 quarts of water and bring to a vigorous boil. Add the collards in large handfuls, allowing each batch to wilt slightly before ...

Bring to a simmer and reduce the heat adding in the collard greens and letting them cook for about an hour, hour and a half. They will cook down, turning a dark green. Checking on them every 30-45 min ...

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11. Add the collard greens a few handfuls at a time, stirring between additions. Cook until the greens wilt, about 4 minutes. 12. Reduce the heat to low.