Plant-based Fresh and Foraged Recipes
This pasta sauce is creamy and fresh, with a bright, spring, peapod flavor. Topping our vegan peapod pasta off we have an umami powerhouse of seasoned toasted shiitake mushrooms. This vegan pasta dish is simple enough for a weekday, but feels fancy enough to serve …
For the lightest, crispiest tofu, try this potato crusted tofu! The tofu is frozen and defrosted to improve the texture, and lightly seasoned with soy sauce. The outside is light, delicate, and flaky, with a crisp texture and almost like a potato-chip flavor. It’s just …
Gooey, drippy, rich and salty, the vegan pimento grilled cheese is classic comfort food. It’s rich and super creamy, with pops of sweet pimento flavor, all encased between two slices of crispy bread. The secret to this super creamy cheese sauce? It’s everyone’s favorite, tofu! …
Crispy, flavorful, simple. This sheet-pan gnocchi pairs a package of shelf-stable gnocchi with frozen edamame for a quick supper. They’re roasted until perfect crispy and golden on a sheet-pan. It’s flavored with garlic, jalapeno, lemon, herbs, parsley, sesame oil, and a healthy, cheesy dusting of …
Savory and sweet, this vegan tarte tatin is topped with sweet and tender honey nut squash, caramelized onions, and soft, nutty chestnuts. It’s given even more flavor with whole grain mustard, thyme, and miso paste. Holding it all together is a perfectly flakey puff pastry …
It’s Halloween night, and you’re looking for something hearty and filling before the ensuing sugar-fest- look no further than this corpse face pie! With a creepy, shriveled face that looks like it belongs 6-feet under, this spooktacular creation is actually made of a delicious, flaky …
Rich, sun-drenched tomatoes are paired with buttery and earthy pine nuts in these stuffed Indian eggplants. Lemon and parsley add freshness, and it’s all roasted together in a simple cherry tomato sauce. Serve with rice, pasta, or on their own for a delicious baby eggplant …
This dashing jet-black vegan squid ink pasta is made without harming cephalopods- we use foraged mushrooms instead! Shaggy mane inky cap mushrooms create a thick, black ink that is a perfect dye for this homemade pasta. It is rich in color and has a gentle, …
If you liked buttered noodles as a kid, but want to make it a little more fancy this vegan one-pot pasta is for you. It has the beautiful, carby simplicity of buttered noodles, but with toasty, elevated flavors, and can still be made all in …
Sundried tomato and garlic are the heavy hitters in these vegan sausages (gluten free). Salty, sweet, tart and spicy, they are filled with flavor, and are soft but can still hold up on the grill. Perfect for your next cookout, or for adding to your …