Plant-based Fresh and Foraged Recipes
Rich and creamy, and so comforting, it’s vegan mac and cheese! This mac and cheese has the added flavor of wild garlic mustard, which adds yumminess and nutrition while fighting an invasive species. It’s quick and easy to come together, and perfectly comforting. Bring a …
Rich, sweet and tart, have you ever tried homemade vegan rhubarb curd? Here’s your chance! This simple seasonal delight is only four ingredients, and is easy to whip up. The rhubarb flavor really pops, with it’s zingy tartness that’s balanced with just the right amount …
Almonds, blueberries, and invasive Japanese knotweed- what could be better than that? This foraged treat combines a homemade blueberry and Japanese knotweed jam with almond frangipane in our version of a vegan Bakewell tart. The tartness of the Japanese knotweed is the perfect match for …
For all the freshness of spring, we have a vegan green minestrone soup featuring stinging nettle shoots. It brings together the herbed green flavor of stinging nettles, fennel, and green peas with the heartiness of white beans, pasta, and button mushrooms. Top with vegan parmesan …
Soft, light, moist and sweet, it’s vegan dandelion bread! This quick and sweet loaf is packed with dandelion petals, but you don’t notice the texture. They almost melt into the bread, and leave behind a honey flavor (Side note: I hate that the term “sweetbread” …
This spicy and creamy vegan vindaloo is a great addition to your weeknight dinner routine. It’s vegan and gluten-free, and can be made all in one pot. If savory sweet potato oatmeal sounds a little strange to you, give it a chance! The oats have …
Fruity and filled with that cardamom-like warming spice flavor, this strawberry magnolia ice cream brings a new twist to spring flavors. It’s rich, creamy, with the perfect melt in your mouth flavor. The warm spice profile can be hard to pin down, and that’s because …
Make all your favorite salads sing with this vegan probiotic salad dressing. It’s perfectly salty, garlicky, and has that great touch of probiotic tang. The sourness in this recipe comes from sauerkraut, blended with olive oil for a vinaigrette-like dressing but with a bit more …
If you want crispy edges, get the most crispiness from these vegan dumplings. No intricate folding here, these dumplings are just about the easiest ones you can make. The simple star shape gives eight pointy edges of crispy crunch, and is filled with a mixture …
Sweet and sticky, salty and flavorful, these fresh garbanzo beans are the perfect snack. These charred pods are perfect for popping out green chickpeas one pod right after another. Suck the miso glaze off the pods and watch the pile of empty chickpea shells grow …