Plant-based Fresh and Foraged Recipes
Warm and comforting, with a delicate, complex, yet hardy broth, this stinging nettle soup is filled with green lentils, carrots, onions, fresh stinging nettles (of course) and seasoned with miso and mushroom. The stinging nettles themselves add a lovely aromatic, herbaceous tone to the broth, …
Noodles, pasta, whatever you call it, might be the greatest food humans have ever invented. From warm noodle soup, to gooey mac n cheese, to spicy cold noodles, there’s no getting around the fact that pasta is great. These spicy noodles are made similarly to …
If you’re looking to add a little sweet, a little sour, and a touch of spicy to your life, you’ll love this Japanese knotweed chutney! This vegan chutney is made with an invasive species (in the US), easy for beginners to forage, which acts as …
There’s something amazing about caramelized sugar- sweet, rich, and flavorful, although it’s still just sugar it’s flavor is elevated far beyond that. Add a touch of rum, and you’ve created a flavor combination that just won’t quit. This butterscotch pudding takes advantage of the complexities …
For your wallet or for the earth, there are plenty of reasons for making Root to Stalk Recipes. Waste not, want not, and save the planet with these reduced waste ways to make delicious vegan food! April 22 is Earth Day! If you’re reading this, …
The search for the perfect wild edible breakfast in Spring has brought me here- to these delightful mini vegan frittatas filled with dandelion greens and invasive garlic mustard (Alliaria petiolate), along with wild garlic and any of your other favorite foraged or store bought greens …
-These vegan Easter deviled potatoes don’t taste like deviled eggs, but they’re a delicious deviled potato. In the same way that egg salad and potato salad are similar, these delightfully deviled potatoes are a delicious appetizer, and a perfect snack. They’re a beautiful recipe to …
Carrot tops tabbouleh made with kamut is flavorful, with the delicate, herby flavor of fresh carrot tops. Chewy, soft kamut is dressed with lemon juice, olive oil, garlic, salt and pepper, and joined with cucumbers, scallions, and cherry tomatoes. This spring salad is the total …
These make-ahead chia pudding parfaits reminded me of something basic- I love fruit! I don’t buy it nearly as often as I should, in part because I really enjoy cooking and fruit is often eaten raw (I’d be a terrible raw vegan). But the chia …
Most of us don’t become vegan because we don’t like how meat tastes- we become vegan because we care about animals, the environment, or our health. But that doesn’t mean we need to give up familiar flavors and dishes. This 5 ingredient easy vegan chicken …