Plant-based Fresh and Foraged Recipes
Rich, sun-drenched tomatoes are paired with buttery and earthy pine nuts in these stuffed Indian eggplants. Lemon and parsley add freshness, and it’s all roasted together in a simple cherry tomato sauce. Serve with rice, pasta, or on their own for a delicious baby eggplant …
With summer officially over (sigh) but eggplants still plentiful, it’s the perfect time of year to enjoy this vegan eggplant soup. Made with roasted eggplants and tomatoes, this soup is made more filling with the addition of chickpeas. This soup is generously spiced with cardamom, …
This dashing jet-black vegan squid ink pasta is made without harming cephalopods- we use foraged mushrooms instead! Shaggy mane inky cap mushrooms create a thick, black ink that is a perfect dye for this homemade pasta. It is rich in color and has a gentle, …
Sliceable and spreadable, this vegan charcuterie cheese is the perfect centerpiece for your next vegan cheeseboard, fancy cheese and crackers moment, or après ski plate. It’s rich, lightly tangy, funky, and salty. It’s got a light sweetness, and a rich, chocolatey aroma. If you’re looking …
The crispy crunch of baklava is paired perfectly with juicy and jammy peaches in this pecan baklava. It’s all coated in a homemade peach syrup, and spiced with cardamom for those peach crisp vibes. Sweet, rich, fruit and nutty, with just the right amount of …
Crispy, crumbly cornbread + rich, fluffy, chewy focaccia is the bread mash-up of your dreams! This cornbread focaccia is the best of both worlds, with the fluff and chew of focaccia, and the texture and flavor of cornbread. Top it off with a generous sprinkling …
It’s prime watermelon season, and prime sipping a fancy drink on the porch season, so let’s combine those seasons and make our very own watermelon hibiscus probiotic soda. This homemade fermented treat is refreshing, tongue-tingling (I know that’s a bit of a weird descriptor, but …
So crispy and crunchy on the outside, these watermelon rind fries are surprisingly juicy on the inside, and seasoned with Old Bay for a beachy summer flavor. They’re a little bit like a cross between fried zucchini, green bell peppers, and good old potato fries. …
If you liked buttered noodles as a kid, but want to make it a little more fancy this vegan one-pot pasta is for you. It has the beautiful, carby simplicity of buttered noodles, but with toasty, elevated flavors, and can still be made all in …
This moist and crumbly vegan cornbread can all be made in a single bowl, and is made special with the addition of juicy apricots. To top things off, quite literally, we have a fluffy, salty, sweet, and just downright special whipped vegan maple miso butter. …