Plant-based Fresh and Foraged Recipes
Refreshing and tart strawberry swirls into a sweet and creamy oatmilk, holding onto chewy boba in these strawberry milk tea inspired vegan boba popsicles. The boba softens into a chewy bite, which along with the cool, melting strawberry and sweet oatmilk creates the perfect strawberry …
Bright and crunchy, this simple summer slaw combines red cabbage with garlic scapes, carrots, and a dynamic dressing. Topped with fresh parsley and toasted pecans, this slaw is the perfect accompaniment for any meal. Delicious as a side for your favorite pasta dish, and just …
These vegan sausages are spicy and flavorful, and a lot of that flavor comes from an invasive plant- garlic mustard! These garlic mustard sausages are seitan-based, and stay tender on the inside while being crispy on the outside. They work great on the grill or …
Cooling, lemony, herbaceous, tangy, and bright, this foraged salsa verde makes the best of invasive Japanese knotweed. Enjoy with corn chips, on roasted breakfast potatoes, add to burritos, top enchiladas and more. Skip the Post, Jump to the Recipe! Japanese Knotweed Foraging I grew up …
Welcome the wild cousin of the cinnamon bun- it’s magnolia sweet rolls, filled with dried magnolia flowers and wild blueberries. These rolls are sweet and warming, sticky and soft, with a bit of a chew. The dough is soft, with an excellent chew. I attribute …
Here’s a new flavor to add to your spice cabinet- dried magnolia flowers. Ground into a powder, these petals add a unique flavor that combines cardamom, black pepper, ginger, and floral notes in a gentle, warming blend. Add it to oatmeal, cakes, cookies, or anywhere …
Daylily shoots have a delicate, onion-like flavor that works amazingly in these spring rolls. They pick up the ginger flavor well, which works with the savory and somewhat briny bamboo shoots, as well as the delicate mushroom flavor from the enoki mushrooms. All those flavors …
Delicate chrysanthemum greens float in this light and creamy broth, surrounded by beefy, creamy lima beans. The coconut broth doesn’t require many ingredients, but it is complex, delicate, savory, and oniony none the less. It also gets some flavor from the chrysanthemum greens, which taste …
Dense, custardy, sweet, and nutty, these marbled vegan almond blondies are perfect for any almond lover in your life. I don’t agree with them but I know there are people who don’t like chocolate, and while everyone can eat this recipe I specifically made it …
If you love kimchi like I love kimchi, you’ll agree that the spicy, funky flavors belong on more than just cabbage. Let’s shake it up a little with fermented nopales (cactus paddles), new Mexican red chilis, and a touch of Mexican oregano. I’ve heard it …