Plant-based Fresh and Foraged Recipes
Rich, deep, meaty, and flavorful, this maitake mushroom bourguignon pairs foraged mushrooms with red wine for a hearty fall stew you won’t forget. The sauce is velvety, umami, and intensely flavored with a complex mix of wine, mushrooms, and a few other bits to make …
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, …
Enjoy these seared daylily buds as a side for your summer dinner. They’re spicy and garlicky, soft and slightly caramelized, and done in minutes. Serve alongside tofu, used to top rice, or enjoy with your favorite salad for a delicious and simply foraged meal. Skip …
If you like tempeh, you’ll love this seared tempeh in a homemade mulberry BBQ sauce. The tempeh is nutty and funky with an excellent crust, where the sweet, sticky, and smoky spicy mulberry BBQ sauce clings. The sauce is slightly caramelized, fruity, with notes of …
These vegan sausages are spicy and flavorful, and a lot of that flavor comes from an invasive plant- garlic mustard! These garlic mustard sausages are seitan-based, and stay tender on the inside while being crispy on the outside. They work great on the grill or …
Daylily shoots have a delicate, onion-like flavor that works amazingly in these spring rolls. They pick up the ginger flavor well, which works with the savory and somewhat briny bamboo shoots, as well as the delicate mushroom flavor from the enoki mushrooms. All those flavors …
Rich and silky, spicy creamy tomato sauce envelopes tender and savory shrimp of the woods mushrooms topped with fresh basil for a simple, filling meal. Serve over pasta, rice, or with sourdough bread for a toothsome meal, simple yet exquisite. Skip the Post, Jump to …
When I first saw someone making candied chanterelles in a Facebook group, I was interested, hopeful, but somewhat dubious. The fact that they were candied was cool, but the missing piece of information really was, “do they actually taste good?” And “what do they taste …
Pop one in your mouth, then pop another. Maybe that’s why they can this popcorn shrimp of the woods? Made with foraged shrimp of the woods mushrooms (aborted entaloma) they are crispy, juicy, tender, with that addictive salt and white pepper flavor. This recipe perfectly …
It’s summer, the season of the foraged bolete! Gather your large and in charge porcinis or other boletes, slice them up and let’s get cooking. This recipe fills fluffy bao with quick pickled vegetables and crispy boletes in a sticky, garlicky, spicy maple sauce. They …