Plant-based Fresh and Foraged Recipes
Celebrate taco Tuesday right with these vegan wild oyster mushroom tacos- or maybe make them up for forager Friday. Or both- they’re good enough to eat twice a week. The mushrooms are cut into thin slices are sautéed, then they’re joined in the shell (corn …
Rich and creamy, this morel mushroom cream sauce is the ultimate vegan creamy goodness- the morels add a level of savory complexity that no other mushroom could match. Although this sauce only has seven ingredients, you’d never guess it from the flavor. Sage, garlic and …
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 …
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 …