Plant-based Fresh and Foraged Recipes
Let’s make vegan manicotti, forager style. Large manicotti pasta are stuffed with a simple almond ricotta style cheese, folded with spinach and black trumpet mushrooms. Rich and creamy garlic lemon sauce coats everything. This dish is the perfect dish for dinner parties or date night, …
Creamy and perfectly sweetly spiced, we’ve got vegan sassafras ice cream! This ice cream is like travelling back in time to an old-fashioned soda counter. It tastes just like a root beer float, and- just like root beer used to be- is made with real …
It’s hearty, it uses three pounds of zucchini, and you won’t end up feeling like you’re eating three pounds of zucchini! This slow cooked vegan zucchini dip is sweet, savory, nutty, and toasty, made even more filling with the addition of white beans. We’ve topped …
Let’s make some spicy homemade nasturtium vinegar together. Peppery and vibrantly red, it’s a wonderful way to conserve the nasturtium flavor into the winter months. You only need three ingredients, a jar, and- the tough part- a week of waiting. Add to vegetables, dressings, sauces, …
It’s Here! Cinnabar chanterelle vegan carrot cake, with candied chanterelles, tangy vegan cream cheese frosting, and simple, tender carrot cake with walnuts. The cake itself is lightly sweetened from the syrup used to make your candied chanterelles for a hint of earthy chanterelle flavor. However, …
When I first saw someone making candied chanterelles in a Facebook group, I was interested, hopeful, but somewhat dubious. The fact that they were candied was cool, but the missing piece of information really was, “do they actually taste good?” And “what do they taste …
Pop one in your mouth, then pop another. Maybe that’s why they can this popcorn shrimp of the woods? Made with foraged shrimp of the woods mushrooms (aborted entaloma) they are crispy, juicy, tender, with that addictive salt and white pepper flavor. This recipe perfectly …
What’s the perfect, simple baby bok choy recipe? It just might be this one. It also works well for other greens, from yu choy to mustard greens, kale to broccolini. Admittedly I haven’t tried the broccolini, but it sounds delicious. The greens are simmered until …
Rich and sweet with a soft, custard-like texture, it’s time to celebrate corn season with this vegan sweet corn mochi cake. The warm sweetness of summer corn is the star of the show, sharing the stage with apricots for added fruity sweetness. The thick, silky …
Summer is here, and with it an abundance of summer squash! If you’re looking for something new to do with your zucchini or squash, try out this recipe for vegan sausage stuffed summer squash. They’re flavorful, punchy, filling, and robust. Pops of fennel and chili …