Plant-based Fresh and Foraged Recipes
Slightly smoky, spicy, and creamy, this okara recipe makes the best of the tofu-biproduct. These rolls are made savory with okara and mushrooms, mixed with rice to make them balanced and filling. They’re covered with sauce to stop them from becoming dry and to add …
These tamales have a little twist- they’re sweet potato tamales! We’ve added sweet potatoes into the masa (the dough) itself, which adds sweetness and flavor to the tamales without changing the texture much, as well as makes them a little healthier. In the middle we …
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. …
This home-grown mint cookie crumble ice cream isn’t dyed green, but it is filled with real fresh minty flavor. Chocolate and mint are a great combination, and this ice cream has both! It just uses a few simple ingredients and is relatively healthy (for a …
Dig in, we made vegan artichoke pasta in a thick, creamy sauce. There’s plenty to go around, so please have as much as you want! The sauce has a touch of lemon and garlic, along with the briny richness of the artichoke hearts. There’s the …
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 …
If you’re looking to add a splash of joy to your morning routine, try turning your regular cup of joe gourmet with some homemade vegan coffee syrup! This sweetener works well in hot or cold coffees and can be made super inexpensively with just two …
Bright and fresh, we’ve made a rhubarb slaw featuring red cabbage and carrots, and flavored with caraway and dill. This is not a mayo-filled, creamy, fatty, flavorless type of slaw, instead it’s fresh, bright, vibrant, bursting with flavor, and not a drop of mayo in …
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 …