Plant-based Fresh and Foraged Recipes
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 …
Lush and juicy, we’ve made what tastes to us like summer in a jar. Our Queen Anne’s Lace jelly uses foraged flowers to capture the season. For added acidity and flavor, lemon juice is joined with lemon zest, bumping up the fruitiness. With just a …
With summer in full swing, it’s time to start with this vegan stuffed grape leaf recipe! Also known as dolmas, these wild grape leaves are quickly blanched before being filled with a mixture of rice, king oyster mushrooms, cashews, and spices like fennel and dill. …
One crispy, golden, umami, garlicky, foraged flavor-blast coming up! If you’re looking for a creative and flavorful way to eat tofu, or a great foraged garlic mustard recipe, these tofu patties are what you’ve been looking for. They’re great as a snack, dippable, or you …
It’s spring! Time to cook up some spruce tips. Today we’re going to make soft, pillowy, olive oil infused focaccia bread, topped with salty, briny, crispy capers and citrusy, pine-flavored spruce tips. Add a little garlic and smoked flaky sea salt, and you’ve got an …
Tart, sweet. and cooling, this Japanese knotweed jam takes no time to make, and has a dynamic, complex flavor despite only using four ingredients! Thickened with chia seeds, you don’t need to worry about your jam getting to the right temperature and setting right, the …
Bright, crisp, and refreshing, this magnolia blossom sushi has just the most amazing textures and flavors. Rich creaminess from the avocados, crisp freshness from cucumbers, that touch of onion from the chives, and the star of the show, peppery, gingery, acidic pickled magnolia petals. All …