Plant-based Fresh and Foraged Recipes
Crispy on the outside, creamy in the middle, these savory banana fritters have a tropical flavor that will keep you coming back. The sweetness of the banana works well with the spiciness from the jalapenos, and is set off nicely by the added spices. For …
This is the most delicious rye pretzel recipe, with a rich vegan beer cheese to pair together. The rye and the beer go together perfectly. The pretzels are soft on the inside, crisp on the outside, flavored with caraway and studded with flakey salt. It’s …
Crispy and crunchy, these sesame delicata squash snacks are such lovely treat. The squash themselves are sweet and soft, and they are totally covered in black and white sesame seeds. There is the added flavor of just a pinch of nutmeg. These squash are not …
And believe me, this savory Halloween bread is delciious- it didn’t last an entire day in my kithcen. Messy, bloody, pulled from a human torso, it’s time to eat! Okay, I know I might get a little carried away at Halloween, but I promise we’re …
Lush and juicy, we’ve made what tastes to us like summer in a jar. Our Queen Anne’s Lace jelly uses foraged flowers to capture the season. For added acidity and flavor, lemon juice is joined with lemon zest, bumping up the fruitiness. With just a …
With summer in full swing, it’s time to start with this vegan stuffed grape leaf recipe! Also known as dolmas, these wild grape leaves are quickly blanched before being filled with a mixture of rice, king oyster mushrooms, cashews, and spices like fennel and dill. …
One crispy, golden, umami, garlicky, foraged flavor-blast coming up! If you’re looking for a creative and flavorful way to eat tofu, or a great foraged garlic mustard recipe, these tofu patties are what you’ve been looking for. They’re great as a snack, dippable, or you …
Did you know you could eat watermelon rinds? Well, maybe you did but did you know they could be this darn delicious? This watermelon rind recipe is the best of summer- fresh tomatoes, garden basil, and tender, slightly crunchy watermelon rinds with a delicate, savory …
It’s spring! Time to cook up some spruce tips. Today we’re going to make soft, pillowy, olive oil infused focaccia bread, topped with salty, briny, crispy capers and citrusy, pine-flavored spruce tips. Add a little garlic and smoked flaky sea salt, and you’ve got an …
It’s spring time, so let’s make stinging nettle kimchi! This spicy, umami, salty, funky, herbaceous, fermented goodness can be made in about 15 minutes, and then left on your counter to develop that amazing fermented flavor. Enjoy the best of spring foraging with a little …