Plant-based Fresh and Foraged Recipes
It’s a gloomy October day- dull, gray sky as far as the eye can see. It’s not raining, just gray. It’s not cold, it’s not warm. Just gray and dull. That kind of weather can get uninspiring after a while, so in an effort to …
We’re heading into Fall, and one food that always get’s me in Autumn mood is cornbread. We’ve added a sweet and savory, foraged, vegan, healthier twist on ours though! Crumbly, sweet, with warming or curry spices, this pawpaw cornbread is delicious warm with vegan butter …
Hello snackers- this one’s for you! These sesame blistered shishito peppers are fantastic snack food. Mildly spicy, flavorful, sesame, and salty, they are also healthy, quick to make, and super snackable. I like to think of them as edamame’s more interesting cousin- the one with …
As summer hits its peak, markets and gardeners will find themselves inundated with never-ending pounds of zucchini and summer squash, covering every farmers market stall, and filling your kitchen counters and fridge space. If you find yourself totally overwhelmed with zucchini this summer, here is …
Crispy and flavorful, these golden root vegetable latkes are filled with golden beets, carrots, potatoes, and kohlrabi. It was originally developed as a kohlrabi recipe, but as I started making it other root vegetables just “fell in”. And every different vegetable just made the pancakes …
There is something so comforting about pupusas- those little cornflour circles enclosing a delicious filling, warm and crispy. You can put pretty much anything in the filling of a pupusa, but this recipe is for kabocha squash and cheese vegan pupusas. Sweet, creamy, melty, and …
This is an incredibly simple swiss chard recipe, that really highlights the vegetable and allows you to taste it at it’s chardy-best. Ohitashi is a Japanese method of cooking and serving greens with a subtle umami flavor, that really highlights the cooked vegetable. This ohitashi …
If you’re here looking for a delicious, savory, flavor-packed, bite-sized, vegan party nibble, you’ve come to the right spot. These Mediterranean stuffed mushrooms are all those things, plus can be made in about 30 minutes while on a budget. Although they’re easy to make, and …
Light, bright, and super crunchy, this fennel and apple salad is made bite-sized and the perfect healthy appetizer in Belgian endive cups. Or maybe they should be called Belgian endive spoons, as they remind me much more of crunchy, ever so slightly bitter, edible spoons. …
Simple, creamy, herbaceous, and delicious, this 30-Minute, Easy Mung Bean recipe takes you through the basics of how to cook mung beans. Soft and savory, these mung beans (common in East Asian and India) are cooked simply in white wine with herbs. A great base …