Plant-based Fresh and Foraged Recipes
Click Here for a Print-Friendly Version Sweet and sour, with a peppery kick, this versatile papaya seed dressing will make any dish you’ve made a little more special. It can dress your favorite salad, become a salsa for tortilla chips or a delicious vegan quesadilla, …
There is no finer luxury of spring than cooking up a fresh, wild growing, vegan morel mushroom recipe. Wild morel mushrooms have a rich, savory quality that no other mushroom can match, but Christmas Lima beans provide a similar, more earthy umami element. To make …
Some salsas are chunky, some are smooth. This one is smooth. Some salsas are sour, some salsas are sweet, some spicy. This is all of the above, plus a little sour. Some salsas use tomatoes, or tomatillos, some salsas use wild invasive plants. This one …
Click Here for a Print-Friendly Recipe Today I wanted to share with you my recipe for homemade, mushroom tortillas. Making your own tortillas is something that sounded like a whole lot of work when I first considered it. Like making your own pasta or bread, …
What did I feel like eating today? Cape gooseberries- so I made roasted sweet potato in cape gooseberry sauce. The warm, sugary, hearty sweet potatoes add a earthy element to the bright, zingy, sweet-and-sour, pure sunshine of a cape gooseberry sauce, with notes of rosemary …
Baking tends to be a more time-intensive, technique-heavy form of cooking. But it doesn’t have to be! I’ve recently started making these super easy fruit dessert (vegan clafoutis), and my smile and my waistline are both a little broader. These delicious, cake-like desserts are as …
Click here for a Print-Friendly Version This tomato masala stuffed spaghetti squash with corn and spinach is one of the more interesting dishes I’ve made. It’s started with Indian spices; then spinach, jalapeños and corn were added- it’s almost like an Indian/South-Western fusion (inside a …
If you’re looking for to prepare peas in a low effort (but slightly more effort than eating them raw) and delicious dish, these sesame roasted snap peas are for you! Rich, savory, and nutty, they are surprisingly addictive and a perfect way to add the taste of Spring to your table (no matter the season). I intended them as a side dish, but the first time we made them they ended up just being dinner- just because we couldn’t stop snacking on them long enough to make anything else.
This vegan tuna salad (jackfruit tuna salad) is the tuna salad of my childhood- but not only is it dolphin safe, it’s tuna safe! It is perfectly delicious- the tuna texture is courtesy of the jackfruit (not chickpeas, which don’t quite do it for me), …
The jalapeño poppers I had in my pre-vegan days were deep-fried pepper-like objects breaded and filled with cream cheese. And let’s face it- vegan or not we can all do better than that. So here’s my recipe for ooey-gooey, melty, stretchy, cheesy, oven-baked, crispy, vegan jalapeño poppers (although I shortened it a little for the title). These poppers are filled with a cashew-based cheese (because by now we all know that the cashew makes the best cheeses), each inside a half jalapeño, and topped with a crunchy bread-crumb crust.