Plant-based Fresh and Foraged Recipes
Almonds, blueberries, and invasive Japanese knotweed- what could be better than that? This foraged treat combines a homemade blueberry and Japanese knotweed jam with almond frangipane in our version of a vegan Bakewell tart. The tartness of the Japanese knotweed is the perfect match for …
For all the freshness of spring, we have a vegan green minestrone soup featuring stinging nettle shoots. It brings together the herbed green flavor of stinging nettles, fennel, and green peas with the heartiness of white beans, pasta, and button mushrooms. Top with vegan parmesan …
Soft, light, moist and sweet, it’s vegan dandelion bread! This quick and sweet loaf is packed with dandelion petals, but you don’t notice the texture. They almost melt into the bread, and leave behind a honey flavor (Side note: I hate that the term “sweetbread” …
Fruity and filled with that cardamom-like warming spice flavor, this strawberry magnolia ice cream brings a new twist to spring flavors. It’s rich, creamy, with the perfect melt in your mouth flavor. The warm spice profile can be hard to pin down, and that’s because …
Sweet and tangy, the perfect companion to sweet potato fries is this rosehip ketchup! It’s got that perfect thick and sticky ketchup texture, that sweetness from the rosehips, and that little bit of warming heat from cinnamon. It’s that perfect bit of sweet and sour …
Rich, creamy, spiced, sweet and savory, it is curried chicken pot pie, but foraged. Oh and vegan. That’s right, the “chicken” in this pot pie literally grew on trees. Soft and tender chicken of the woods mushrooms is very much at home with cauliflower and …
I’m from New England, where it’s traditional to serve a slice of cheddar cheese with your apple pie. The added bit of rich, tangy, saltiness adds another element to the sweet dessert experience. Well we’ve taken that same philosophy and improved it. This vegan crabapple …
Fresh from the forest, garlicky and herbed, these pickled maitake mushrooms are canning friendly and a great way to preserve the bounty of Fall. Adding some oil to the brine gives your pickles a little more richness, and makes your marinaded mushrooms even better. Perfect …
If you like spicy food, foraging, and the delightful tongue numbing quality of Szechuan peppercorn, then chili shrimp of the woods is your dish! Foraged shrimp of the woods mushrooms (aborted entoloma) are the star of the dish, which is heavy on chili peppers and …
This chickeny mushroom lends itself perfectly to a vegan version of the classic American chicken salad. Featuring foraged chicken of the woods mushroom, it’s easy to make. Just roast your mushrooms, and do a little chopping. Mix it together and you’re ready to eat. Our …