Plant-based Fresh and Foraged Recipes
Creamy and herbaceous, this fresh epazote dip pairs perfectly with chips, crackers, or as a spread for sandwiches. Epazote flavor is a unique one, kind of like cilantro mixed with oregano and lime- it’s most often added to beans but with a whole bunch of …
With crunchy, chewy yuba skin and soft and savory tofu, these grilled Thai-style tofu skewers pack a punch of rich, smoky and umami flavor. Perfect for summer grilling- or if you’re strange like me a little winter grilling- these savory skewers bring texture and flavor …
Great ready for a creamy, protein-packed, flavorful edamame and shishito salad, densely packed into a sweet tofu skin pocket. It’s our version of vegan inari, and honestly I think it’s better than rice. Serve alongside a homemade sushi platter, bring on a picnic, or have …
Crispy, textured, and filled with oat, chili, ginger, and coconut flavor, these vegan zucchini fritters are another great addition to your zucchini recipe repertoire. Perfect for dipping, snacking, serving on the side of curry or wrapped up in a pita. If your garden is overflowing …
The trick to the crispiest, crunchiest, oven-baked potatoes? Boil them with a little baking soda before they go in the oven! Ours are seasoned with Italian herbs, nutritional yeast, and a little garlic. Simple- perfect for a side, snack or breakfast. Just be warned, these …
These charred snow peas are tender with a little bite and char. The magic happens when they’re dressed though- jalapeno, garlic, and red onion are paired with lemon zest, lemon juice, and fresh mint for a crunchy and flavorful bite that sets off all your …
Crispy, crunchy, umami, you won’t believe how simple these vegan nuggets really are. You just need a handful of ingredients, and a little technique! Even if you think you don’t like tofu, these nuggets are worth a try. They so crunchy, yet juicy on the …
For the scrappiest, tangiest, salty and most delicious, herb-crusted vegan cheese, I’m offering up this fermented almond pulp cheese. It uses the leftover pulp from making almond milk and transforms it into a soft, spreadable cheese with tons of flavor from a 24-hour fermentation. It’s …
Soft and slightly sweet on the inside, these roasted smashed sunchokes and crispy, cheesy, and flavorsome on the outside. After a quick boil, these sunchokes are soft enough to smash. When roasted, the crispy skin meets the craggily smashed sunchoke surface for maximum crispiness. Garlic, …
Tender bok choy is addictively good when covered with a simple, meaty peanut chili soy sauce. The crunch of the bok choy stalks are paired with the wilted leaf tips that sop up plenty of sauce. They are topped with a mixture of TVP, shallots, …