Plant-based Fresh and Foraged Recipes
The internet is full of vegan recipes, but there’s nothing quite like a book. You don’t need to rack your brain to decide what to google, instead you can enjoy the relaxing exercise of browsing a recipe collection that has been lovingly curated for you. …
Happy Earth Day to all! If you’re here to make lentils, it’s at the bottom of the page. First I’m going to pull out my soap box and talk to you about something a little more serious. In a world where snow is falling in …
Click here for a Print-Friendly Version This tomato masala stuffed spaghetti squash with corn and spinach is one of the more interesting dishes I’ve made. It’s started with Indian spices; then spinach, jalapeños and corn were added- it’s almost like an Indian/South-Western fusion (inside a …
This vegan tuna salad (jackfruit tuna salad) is the tuna salad of my childhood- but not only is it dolphin safe, it’s tuna safe! It is perfectly delicious- the tuna texture is courtesy of the jackfruit (not chickpeas, which don’t quite do it for me), …
These Chinese sweet potatoes are, above all, spicy. It’s also sweet and savory, but more than that spicy. It’s soft and crispy, but lets not forget, spicy. These spicy Chinese-style stir-fried sweet potatoes use several different heat sources to get their fiery taste and coat …
When I think of Valentines day, I think of sugary pink hearts, stuffed teddy bears, roses and of course tons of chocolate. Dark, sweet, melting, sugar filled chocolates. Maybe with a creamy hazelnut center. I’ve always preferred savory foods to sweet, so I decided to flip a classic truffle on it’s head and try something new for Valentine’s day- chocolate pasta with hazelnut chili sauce. This dish brings in bright dashes of lime, bitter, dark and earthy notes of cocoa, aromatic cilantro, and spicy bits of chili. It’s all carried together with a light, creamy hazelnut sauce.
Yum woon sen is a classic Thai dish- a quick noodle salad, traditionally made with bean thread noodles (also called glass noodles) and tossed with other ingredients in a fairly simple sauce. The sauce is salty, a little sweet and spicy. but primarily sour from the fresh lime juice- like all Thai food it puts everyone of your taste buds to work. I made this recipe for the first time when I was pondering the best recipe to try with my new spiralizer I had been given for Christmas (thanks Lurena!). I was actually looking at some turnips I had when a memory hit me- thin noodles, bright sauce, cold, snappy vegetables and rich, nutty peanuts. I spiralized my turnips, whipped up a salad and it was delicious. There was only one thing I wanted to improve- the turnips. Turnips have a slightly sweet and earthy flavor but they weren’t as well suited to this dish as their cousin, the radish, was. The second time I switched out the turnip for the radish, and I was 100% sold.
I grew up eating spaghetti with tomato sauce, but (since I didn’t eat meat) the concept of meatballs was foreign to me. It was never something I knew, so it was never something I missed. Recently, however, for some reason I don’t quite understand I got it in my head to make a vegan meatball recipe. I decided to use beets in this recipe, primarily because of their beautiful color, but also I love their soft, sweet flavor. I didn’t try to make this taste like meat (again, I’m not really sure what meatballs taste like), but I wanted them to have the following qualities-
Flavorful
Chewy
Filling
Beautiful Color
Homemade floral crown daisy (chrysanthemum greens) noodles in spicy, nutty almond butter sauce.
There’s something so incredibly satisfying about the combination of rice and beans- add cabbage to the mix and your body is left feeling nourished and loved. These lazy vegan cabbage rolls take advantage of that combination, while giving you a break from any of the …