Plant-based Fresh and Foraged Recipes
If you’re looking to make something simple and elegant, these raw beet ravioli might be just the thing. Crunchy raw beets are softened with a little salt, making them the perfect vehicle for a savory and morish cashew and pinenut cheesy filling. To add a …
For a quick and easy, weeknight friendly crowd pleaser, look no further than these crispy bean tacos. They are filled in the inside with cream smashed beans, seasoned simply but deliciously, as well as pieces of green bell pepper and onions. What makes these tacos …
Creamy and rich, silky smooth and custardy, this vegan green chile quiche has pops of sweetness from the corn and the herbaceous tang of green chilies. Set into a flaky cornmeal crust, this vegan quiche makes the perfect lunch when paired with a green salad, …
With crunchy, chewy yuba skin and soft and savory tofu, these grilled Thai-style tofu skewers pack a punch of rich, smoky and umami flavor. Perfect for summer grilling- or if you’re strange like me a little winter grilling- these savory skewers bring texture and flavor …
Flakey, crispy pastry domes over a savory combination of earthy lentils, umami mushrooms, sweet chestnuts, and seasonal flavors in this vegan pithivier. While pithivier is traditionally sweet, our version is savory, umami, rich, and worthy of the centerpiece at any Thanksgiving or Christmas. Skip the …
If you’re looking for a hearty and flavorful vegan main with a twist, give this sweet and sour tofu a shot! It takes influence from Chinese dishes like sweet and sour chicken (tofu), and pairs with it classic holiday flavors like cranberries, rosemary, sage and …
Rich, deep, meaty, and flavorful, this maitake mushroom bourguignon pairs foraged mushrooms with red wine for a hearty fall stew you won’t forget. The sauce is velvety, umami, and intensely flavored with a complex mix of wine, mushrooms, and a few other bits to make …
Great ready for a creamy, protein-packed, flavorful edamame and shishito salad, densely packed into a sweet tofu skin pocket. It’s our version of vegan inari, and honestly I think it’s better than rice. Serve alongside a homemade sushi platter, bring on a picnic, or have …
Let’s make a fresh take on vegan Korean rice cakes! These rice cakes are crispy on the outside, and soft and chewy in the middle. They are simply drowned in a silky, pesto-inspired Swiss chard sauce, flavored with lemon and miso. While hardly the authentic …
This crispy, juicy, vegan orange chicken is coated in a fresh, sweet, sticky, savory, orange sauce. It’s paired with lightly charred bell peppers, and the slight bitterness from the orange peel. A little bit of heat from the chilies, and a little freshness from the …