Mediterranean Stuffed Mini Indian Eggplants

Mediterranean Stuffed Mini Indian Eggplants

Rich, sun-drenched tomatoes are paired with buttery and earthy pine nuts in these stuffed Indian eggplants. Lemon and parsley add freshness, and it’s all roasted together in a simple cherry tomato sauce. Serve with rice, pasta, or on their own for a delicious baby eggplant 

Sweet Corn Vegan Cornbread Focaccia

Sweet Corn Vegan Cornbread Focaccia

Crispy, crumbly cornbread + rich, fluffy, chewy focaccia is the bread mash-up of your dreams! This cornbread focaccia is the best of both worlds, with the fluff and chew of focaccia, and the texture and flavor of cornbread. Top it off with a generous sprinkling 

Old Bay Watermelon Rind Fries

Old Bay Watermelon Rind Fries

So crispy and crunchy on the outside, these watermelon rind fries are surprisingly juicy on the inside, and seasoned with Old Bay for a beachy summer flavor. They’re a little bit like a cross between fried zucchini, green bell peppers, and good old potato fries. 

Apricot Vegan Cornbread with Whipped Maple Miso Butter

Apricot Vegan Cornbread with Whipped Maple Miso Butter

This moist and crumbly vegan cornbread can all be made in a single bowl, and is made special with the addition of juicy apricots. To top things off, quite literally, we have a fluffy, salty, sweet, and just downright special whipped vegan maple miso butter. 

Seared Daylily Buds

Seared Daylily Buds

Enjoy these seared daylily buds as a side for your summer dinner. They’re spicy and garlicky, soft and slightly caramelized, and done in minutes. Serve alongside tofu, used to top rice, or enjoy with your favorite salad for a delicious and simply foraged meal. Skip 

Nutty and Smoky Roasted Broccoli

Nutty and Smoky Roasted Broccoli

Crisp smoky roasted broccoli is topped with a smoky, fatty, nutty, salty, and sweet dressing. Serve alongside roasted tofu or pasta with vegan alfredo sauce, but be warned, no matter the meal this roasted broccoli will steal the show. Skip the Post, Jump to the 

Japanese Knotweed Foraged Salsa Verde

Japanese Knotweed Foraged Salsa Verde

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 

Foraged Daylily Shoots Spring Rolls

Foraged Daylily Shoots Spring Rolls

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 

Southwestern Style Fermented Nopales Kimchi

Southwestern Style Fermented Nopales Kimchi

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 

Vegan Dim Sum Style Kohlrabi Cake

Vegan Dim Sum Style Kohlrabi Cake

Sweet and tangy sundried tomatoes burst in each bite of these kohlrabi cakes- a vegan dim sum take on the classic turnip cake. They’re soft in the middle, crispy, and delicious. They are perfect for sharing at your next dim sum gathering or brunch. If