Plant-based Fresh and Foraged Recipes
If you’re looking for a vegan or vegetarian Thanksgiving main dish, but don’t want to go in a meat alternative direction, try this beautiful autumnal flatbread with marinaded tepary beans, squash sauce, and a masa crust. It brings Thanksgiving flavors like sage, corn, and squash, …
With layers of mushrooms, creamy herb sauce, and wild rice, this vegan hot water crust pie is the perfect centerpiece to any festive occasion. The crust is crispy and delicious, and much easier to make than a traditional pie crust- and don’t worry, we’ve got …
It’s the most wonderful time of the year! It’s time to make your very own vegan holiday roast! Yes, you can buy them frozen in a store, but honestly they’re nowhere near as good as this homemade version. Our seitan is soft in the middle, …
These vegan eggnog cookies are soft, spiced and buttery with fluffy frosting, and have a lovely eggnog flavor without using any eggnog. The cookies are flavored with nutmeg and rum, are soft with just a little bit of chew, and have an amazing eggnog aroma. …
Rich and creamy, this brussels sprout stalk tapenade has that sweet, nutty, green brussels sprout flavor along with garlic, fresh parsley, lemon juice, and capers for a fresh, green, briny, vibrant spread. Perfect on sandwiches, crackers, and more, this tapenade tastes so delicious you would …
Sweet and bright, a little earthy and spiced, this carrot cake jam shows that fruits aren’t the ones that belong in sweet spreads! This carrot cake jam makes so much sense- while you might not immediately think “carrot” when it comes to jam, once you’ll …
Perfectly set pumpkin custard is topped with a sweet and herbaceous caramel sauce, and a layer of sweet and crunchy pecans on top of that. This pecan pumpkin pie is my upgrade to a classic pumpkin pie, which has always missed the mark for me …
This hearty, protein-packed stew is full of creamy red beans, mushrooms, and silky squash, along with another flavor that might be hard to put your finger on. Aromatic, warming, and spicy the broth blends together in a complex web of flavors. And the secret ingredient …
This cake is the late Fall/early winter cake of your dreams- I think it will be the cake I make to celebrate the first day of December. Heavily spiced, moist gingerbread cake is topped with a layer of sweet and sticky apples. The edges are …
Join us for a soup that is sweet, tart, creamy, savory and moreish- it’s our parsnip apple soup. This soup pairs sweet and tart apples with creamy, nutty parsnips and the umami of mushrooms, along with miso, ginger, and garlic for flavor. Pair with a …
It’s Halloween night, and you’re looking for something hearty and filling before the ensuing sugar-fest- look no further than this corpse face pie! With a creepy, shriveled face that looks like it belongs 6-feet under, this spooktacular creation is actually made of a delicious, flaky …
Buttery macadamia nuts are the star of this white chocolate caramel macadamia nut butter. It’s smooth, rich, and creamy with a great balance of salty and sweet. The macadamia nuts are mild yet distinctive, salty, buttery, and creamy. Caramelized sugar adds a deep and complex …
Sour and salty with a deep and rich umami flavor, this brothy miso soup highlights green tomato, corn, and shiitake mushrooms. It manages to feel both light and rich at the same time. The green tomatoes add sourness, as well as a lot of umami …