Plant-based Fresh and Foraged Recipes
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.
Although winter can provide us with stunning, ice and snow covered landscapes, glittering and sacrosanct, it also surrounds us with darkness. These days it will often still be dark as I make my way to work, and I’m lucky to catch a few rays of …
Click Here for a Print-Friendly Version Mashed potatoes are as iconic to Thanksgiving as cranberry sauce or stuffing- billowing white clouds of creamy, fluffy potato drowning in rich, silky gravy is a feature on most plates at Thanksgiving. To shake things up a little, I …
It’s as American as apple pie- actually probably much more American, since apples were imported from Europe and corn was domesticated here. Vegan cornbread! This vegan cornbread get’s a little extra flavor with some quinoa flour, and a bit more fun and texture with a …
Recently, without any idea of what it was, I ordered tofu larb from a Thai restaurant. It was tofu, and all of the ingredients listed were vegan, so why not. When the dish arrived, I was not immediately impressed with the square little tofu cubes, …