Plant-based Fresh and Foraged Recipes
We’ve got a quick and easy shrimp of the woods recipe for you all today- because sometimes after a day of foraging, doing a lot of work for dinner is just not going to happen. So here we have it- honee garlic aborted entoloma! This …
Salty and smoky, we’ve made a vegan carrot dog coated in a simple batter, and crispy corn flakes, deep fried, and sprinkled with sugar. What do we have? The perfect vegan Korean corn dogs. Crispy, salty, savory, smoky, and sweet, each bite is a little …
With all our rain this year, we’ve been having an amazing year for black trumpets. So what better way to celebrate the bounty than with vegan black trumpet mushroom and leek pizza! This recipe really highlights the delicious but somewhat subtle black trumpet flavors, by …
Sticky, sweet, salty goodness, this vegan Mongolian beef is made from one of the most under-appreciated vegan meat alternatives- TVP or soya chunks. It’s super bold and flavorful, with a great soft, meaty, and just a tad bit chewy texture. It’s a great recipe for …
It’s not your average vegan camping food- this instant black bean soup is homemade! Savory black beans are joined with carrots, onions, garlic, and a whole medley of spices. Dried coconut powder makes it rich and creamy, and cumin, tomato powder, chili, and more give …
The soft, savory goodness of eggplant is matched with the brightness of tomatoes in this baked eggplant parm sub, and accompanied by some fresh basil, a cheesy, miso and cashew sauce, and a crispy topping made with deep fried onions and instant ramen noodles. It’s …
This vegan fish stew is made up from a spiced coconut and tomato broth, brightened with lime, where soft chunks of vegan fish fillets are joined with red bell peppers, carrots, and celery. Served over rice and topped with cilantro, it’s vibrant, flavorful, and warming. …
Watch your fingers, because we’ve got a stinging nettle recipe for you- it’s our amazing stinging nettle and quinoa falafel with a herbed stinging nettle yogurt sauce! The nettles give great flavor, and the quinoa gives great texture to the crunchy, crispy, falafel. The nettle …
It’s Spring, which means the start of foraging season. And what’s one of the first wild edibles of the Spring? Alliaria petiolate, or garlic mustard! So we’ve made a creamy, rich, garlicky spinach saag with the wild garlic as well as some store bought spinach. …
Dig in to these amazing vegan Baja fish tacos with mango salsa- they’re fresh, bright, crisp, juicy, and everything you could ever want for that sunny beach taco experience. We use a jackfruit and seitan based vegan fish alternative, with a crispy, fried batter, crunchy …