Plant-based Fresh and Foraged Recipes
Creamy and perfectly sweetly spiced, we’ve got vegan sassafras ice cream! This ice cream is like travelling back in time to an old-fashioned soda counter. It tastes just like a root beer float, and- just like root beer used to be- is made with real …
It’s Here! Cinnabar chanterelle vegan carrot cake, with candied chanterelles, tangy vegan cream cheese frosting, and simple, tender carrot cake with walnuts. The cake itself is lightly sweetened from the syrup used to make your candied chanterelles for a hint of earthy chanterelle flavor. However, …
When I first saw someone making candied chanterelles in a Facebook group, I was interested, hopeful, but somewhat dubious. The fact that they were candied was cool, but the missing piece of information really was, “do they actually taste good?” And “what do they taste …
Rich and sweet with a soft, custard-like texture, it’s time to celebrate corn season with this vegan sweet corn mochi cake. The warm sweetness of summer corn is the star of the show, sharing the stage with apricots for added fruity sweetness. The thick, silky …
Sweet and creamy cantaloupe creamsicles are made with just four ingredients and minimal sugar. Beautifully marbled with orange and white layers, they look as good as they taste. They’re creamy and juicy, sweet and a little tart. If you liked orange creamsicles growing up, you’ll …
Sweet and salty with a hint of rose, this pistachio carob chip ice cream is rich, creamy, and a massive upgrade from a typical chocolate chip ice cream. No coconut in this vegan ice cream, the base is made with oat milk and the pistachios …
If you like chocolate (and who would not like chocolate?) I’ve got the dessert for you. Our vegan chocolate brownie tart takes a few shortcuts to save you time, but you would never know based on how sumptuous and decadent it is. The crust is …
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 …
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 …