Plant-based Fresh and Foraged Recipes
Click Here for a Printable Version Cooking is an outlet for my creativity. It is a time when I get to imagine up flavor combinations and consider new techniques, play with novel ingredients, experiment with different textures and try out new tools. To create something …
Warm, gooey, crunchy, a little sour and a little sweet. This Japanese knotweed crisp is a play on a classic- strawberry rhubarb crisp, and every bit as good as the original but with an added benefit- the Japanese knotweed is free. This Japanese knotweed crisp …
Have you ever had crown daisies (also known as chrysanthemum greens)? This delicate, herbal Asian green is a favorite of mine. This is my go-to vegan crown daisy recipe, and it only takes about 5 minutes to make! Blanched chrysanthemum greens are topped with a …
Simple and customizable, this easy banana granola only uses four basic ingredients. Nothing hard to find, nothing exotic or expensive, just a few bits and pieces you likely already have around your kitchen. You can also really play around with this recipe- try adding peanuts, …
Click HERE for a printable version If you’re looking for a tasty, savory way to eat Japanese knotweed, try this Japanese knotweed soup! For as long as I can remember, I’ve watched Japanese knotweed creep up and spread over the wetlands near my house. The species …
I was passing through the grocery store to quickly, checking off my short grocery list, when these plump, gift-wrapped tomatillos just happened to fall into my basket. As a child I remember tomatillos being exciting to peel, their tissue paper-like skins were like unwrapping a …
This vegan lemon pasta dish is the perfect combination between bright and savory! Linguine noodles are lightly coated in a sauce made from oyster mushrooms, garlic and shallots, vegetable stock, and a good squeeze of lemon, and topped with mild, nutty poppy seeds. Skip the …