Plant-based Fresh and Foraged Recipes
Carrot tops tabbouleh made with kamut is flavorful, with the delicate, herby flavor of fresh carrot tops. Chewy, soft kamut is dressed with lemon juice, olive oil, garlic, salt and pepper, and joined with cucumbers, scallions, and cherry tomatoes. This spring salad is the total …
I’m such a big noodle fan, and there is nothing cooler than finding new and exciting pastas to feed my noodle passion. These sweet potato starch noodles did just that- transparent, chewy, and totally gluten-free, these glass noodles make an excellent addition to any stir-fry. …
You don’t need a lot to achieve a hearty, rich broth- this one is accomplished by cooking beans with tomatoes and beets. Most of the heavy lifting is done by the beans, which create a thick and savory broth as they cook. This easy minestrone …
This creamy, lightly spicy, one-pot green curry noodle soup is everything a weeknight dinner needs to be- simple, quick, delicious, filling, and low on the clean up. Tofu, noodles, peas and carrots make up the bulk of the soup, which is brought together with a …
Simple sweet potato gnocchi, made with whole wheat flour, are right at home in this creamy sauce flavored with garlic, coconut, mushrooms and leeks. This purple sweet potato vegan gnocchi uses just four ingredients, and are sweet, fresh, and delicious. The sauce is rich and …
Salty, pickled, sweet, smooth, and rich folded in an elegant bouquet of “rose” petals brings to life a winter-vegetable version of salad pizza. The hearty buckwheat crust supports a creamy, smooth, garlicky spinach pesto, sweet caramelized onions, spicy, salted radishes, crisp radish sprouts, simply pickled …
There’s nothing worse than buying a loaf of beautiful, hearty bread, and not eating it in time so you’re left with a stale, hard, inedible loaf. This is a recipe that seeks to salvage that stale bread- the Italian classic of pane cotto. With a …
Rice- The Global Staple Rice- short grained, long grained, brown or white- it’s a simple ingredient, but one that finds itself at the heart of many different food cultures. It is the seed of grass species, and is enjoyed around the globe, at it’s highest …
“You’re veeegan? But where do you get your protein?” This repeated refrain is basically like being inducted into the vegan club. Along with “plants feel pain too” and “BACON!”, the phrases basically start to sound like the buzzing of an annoying mosquito- ever present, unceasing, …
Vibrant and unpretentious, this hearty rice dish is full of traditional flavors and techniques, accomplished with a wide range of less traditional ingredients. Soft, seasoned rice on top is set off by the crunchy, bottom layer of the vegan paella. Roasted red peppers, artichoke hearts, …