Plant-based Fresh and Foraged Recipes
Crackers- a world of thin, crispy, salty, flaky, crunchy possibilities. Like bread, but much, much flatter. These seaweed crackers are more crunchy, and not very flaky. They have textural variation, being filled with dulse flakes and flax seeds. They are tasty, and perfect for those …
For a brief few weeks in my teen years I worked for a catering company, and formed a very strong association between fancy parties and spanakopita. It’s very possible I need to go to fancier parties, but even so these spinach filled phyllo dough bundles …
Click Here for a Print-Friendly Recipe Today I wanted to share with you my recipe for homemade, mushroom tortillas. Making your own tortillas is something that sounded like a whole lot of work when I first considered it. Like making your own pasta or bread, …
What did I feel like eating today? Cape gooseberries- so I made roasted sweet potato in cape gooseberry sauce. The warm, sugary, hearty sweet potatoes add a earthy element to the bright, zingy, sweet-and-sour, pure sunshine of a cape gooseberry sauce, with notes of rosemary …
What’s on the table today? Basically the perfect snack. Spicy garlic roasted chickpeas, still a little warm from the oven. On the outside they’re hard and crispy. On the inside, this snack becomes soft, so it just melts in your mouth. These chickpeas are spiced …
If you’re looking for to prepare peas in a low effort (but slightly more effort than eating them raw) and delicious dish, these sesame roasted snap peas are for you! Rich, savory, and nutty, they are surprisingly addictive and a perfect way to add the taste of Spring to your table (no matter the season). I intended them as a side dish, but the first time we made them they ended up just being dinner- just because we couldn’t stop snacking on them long enough to make anything else.
These Chinese sweet potatoes are, above all, spicy. It’s also sweet and savory, but more than that spicy. It’s soft and crispy, but lets not forget, spicy. These spicy Chinese-style stir-fried sweet potatoes use several different heat sources to get their fiery taste and coat …
The jalapeño poppers I had in my pre-vegan days were deep-fried pepper-like objects breaded and filled with cream cheese. And let’s face it- vegan or not we can all do better than that. So here’s my recipe for ooey-gooey, melty, stretchy, cheesy, oven-baked, crispy, vegan jalapeño poppers (although I shortened it a little for the title). These poppers are filled with a cashew-based cheese (because by now we all know that the cashew makes the best cheeses), each inside a half jalapeño, and topped with a crunchy bread-crumb crust.
This vegan French onion dip is light, creamy and, most importantly, tastes like onions. When I was younger on vacation, we would always get a package of French onion dip to have around as a snack, and I loved it! In reality, I think that dip was sour cream mixed with onion powder and salt, but I thought it was the best thing ever. I’ve been wanting to snack a lot more than usual lately, so I decided to try and replicate that childhood nostalgia into a healthier, vegan version.
Cheesy, salty, crunchy, chewy on the inside- and decidedly recipe-worthy.