Plant-based Fresh and Foraged Recipes
Bright and fresh, we’ve made a rhubarb slaw featuring red cabbage and carrots, and flavored with caraway and dill. This is not a mayo-filled, creamy, fatty, flavorless type of slaw, instead it’s fresh, bright, vibrant, bursting with flavor, and not a drop of mayo in …
Sweet, tart, and with delightful little bursts of mint, we’ve made the strawberry and rhubarb, foraged wintergreen berry recipe you’ve been waiting for. Or maybe only I’ve been waiting for it. In any case, the flaky little pastry exteriors are perfect match for the pink, …
If you’re lookin for a vegan rhubarb recipe, maybe even a savory rhubarb recipe, you’ve come to the right spot! Meet our latest favorite way to eat rhubarb- tomato rhubarb soup! It might sound a little odd, but after you try it out you’ll get …
Let’s make a fruit crisp, but not from peaches, strawberries, or apples. Today we’re making a pear and pomegranate crisp, flavored with a little sumac and cinnamon. The pomegranate seeds are tart, and poppable. The pear is soft and sweet. The topping crunchy, sweet, and …
This pasta sauce is creamy and fresh, with a bright, spring, peapod flavor. Topping our vegan peapod pasta off we have an umami powerhouse of seasoned toasted shiitake mushrooms. This vegan pasta dish is simple enough for a weekday, but feels fancy enough to serve …
For the lightest, crispiest tofu, try this potato crusted tofu! The tofu is frozen and defrosted to improve the texture, and lightly seasoned with soy sauce. The outside is light, delicate, and flaky, with a crisp texture and almost like a potato-chip flavor. It’s just …
Gooey, drippy, rich and salty, the vegan pimento grilled cheese is classic comfort food. It’s rich and super creamy, with pops of sweet pimento flavor, all encased between two slices of crispy bread. The secret to this super creamy cheese sauce? It’s everyone’s favorite, tofu! …
This loaf is delicate and moist, sweet and tender. It’s flavored with orange juice and zest, and studded with maraschino cherries and chocolate chips. While it was definitely inspired by some retro vibes, this maraschino cherry bread does not disappoint a modern palate. Perfect to …
For the scrappiest, tangiest, salty and most delicious, herb-crusted vegan cheese, I’m offering up this fermented almond pulp cheese. It uses the leftover pulp from making almond milk and transforms it into a soft, spreadable cheese with tons of flavor from a 24-hour fermentation. It’s …
This wintry purple sweet potato is flavored with curry powder, chili, and finished with lime juice for a rich, sweet, spicy, and tangy medley of flavors. Thick, creamy, and silky, this soup is the perfect way to brighten up a dull, dreary, late winter day …
Sweet and sour, crunchy and flavorful, this kumquat salad pairs the bright and zingy citrus with spicy arugula, red radishes, delicate shallots, nutty pumpkin seeds, and the licorice-flavor of fennel. It’s all brought together with a maple miso dressing. This was one of those recipes …
Soft and slightly sweet on the inside, these roasted smashed sunchokes and crispy, cheesy, and flavorsome on the outside. After a quick boil, these sunchokes are soft enough to smash. When roasted, the crispy skin meets the craggily smashed sunchoke surface for maximum crispiness. Garlic, …
Crispy, flavorful, simple. This sheet-pan gnocchi pairs a package of shelf-stable gnocchi with frozen edamame for a quick supper. They’re roasted until perfect crispy and golden on a sheet-pan. It’s flavored with garlic, jalapeno, lemon, herbs, parsley, sesame oil, and a healthy, cheesy dusting of …
