Plant-based Fresh and Foraged Recipes
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 …
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 …
Chestnuts are so versatile- they taste amazing in sweet and savory dishes, and find their place mixed into desserts and main meals. But today we’re giving you a recipe that’s all chestnut- chili roasted snacking chestnuts. They’re exactly what the sound like- chestnuts roasted with …
This stem lettuce recipe is the perfect combination of fresh, crisp, crunchy, savory, nutty, and spicy goodness. If you haven’t had stem lettuce (aka celtuce) before, you’re in for a treat. It tastes like cucumbers more cookable nutty cousin. Delicious! This recipe is easy to …
If you want some flakey, melt-in-your-mouth crackers, this vegan cheese cracker recipe is perfect! They’re perfectly tender and have a great, cheese-like tang. Excellent for snacking on straight, they’re also great with a dip or on a snack board. Less than 10 simple ingredients (if …
One whole crispy Chinese eggplant coming up! This recipe uses whole Chinese eggplants, and fries them up into something like a fillet of eggplant. Seasoned with lemon and rosemary, this vegan eggplant recipe is versatile, crunchy, and can complement or be the star of all …
For the most flavorful of Thanksgivings, try these Thanksgiving Brussel Sprouts flavored with miso, maple, and Chinese 5-spice for a rich, sweet and salty, umami and complex side dish. While these brussel sprouts don’t need to be limited to Thanksgiving, they will be a wonderful …
The flavorful blend of seasonings makes these vegan zucchini meatballs the perfect topper for pastas, subs, salads and more. They’re jam-packed with grated zucchini, held together with a seitan dough. Garlic, thyme, fennel and chili are amongst the spices, giving them a flavor profile not …
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 …
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 …