Plant-based Fresh and Foraged Recipes
Salads are lovely, but if I’m eating a salad as my meal it had better be filling and interesting- no plate of iceberg with two cherry tomatoes for me! Sometimes that means I end up cooking and spicing different components, and chopping huge amounts of …
Bright, fresh, colorful, and lemony, this wood sorrel, jicama, and beet slaw is so deliciously refreshing, it’s cooling and invigorating, even on the warmest summer days. The lemony dressing and wood sorrel offset the more earthy flavors in the beets, and the jicama adds it’s …
If a Greek salad became vegan, and then met a green goddess dressing on a health kick, and the two of them fell directly into a bowl of Peruvian quinoa, the result would be something like the salad I’m sharing here today. A strong quinoa …
Summer heirloom tomatoes, cucumbers, onion, tarragon and tofu in a miso vinegrete. It’s not exactly a caprese salad- it branches out from the traditional- but this vegan caprese salad is delicious enough to compete with any caprese. It’s perfect for a hot summer days when …
I get a box of veggies from a local CSA (community supported agriculture) every week, and having fresh, locally grown, seasonal produce is just heaven. Along with that heaven often comes a slight problem of too much produce, or too much of a certain type …
I adore beets! Red, purple, yellow, these stunning roots are always welcome on my table. Whether we’re making beets into sweets, replacing meats with beets, or serving up app-beet-tizers, beets are a treat that just can’t be beat. Moving past the puns for a moment (they can …
This vegan beet salad combines the sweetness of beets, a touch of sour, a tease of spice and an oceany taste. It made me think of a cool day at the beach, a slight wind tugging at your jacket (there’s nothing quite like a winter beach in New England), your red nose breathing in cold, salty, ocean air. And let me just say, I know beets and cold beach are not necessarily the most obvious connection- beets are dark red, vibrant and warm. The winter beach tends to be made up of muted colors, and the biting frosty winds seem to have little in common with the earthy warmth of the beet. But just a few bites of this salad will tell you right away how connected they are- cool, crisp and fresh, when I close my eyes I almost fell as if I’ve been transported to the salty, windy seaside.
Yum woon sen is a classic Thai dish- a quick noodle salad, traditionally made with bean thread noodles (also called glass noodles) and tossed with other ingredients in a fairly simple sauce. The sauce is salty, a little sweet and spicy. but primarily sour from the fresh lime juice- like all Thai food it puts everyone of your taste buds to work. I made this recipe for the first time when I was pondering the best recipe to try with my new spiralizer I had been given for Christmas (thanks Lurena!). I was actually looking at some turnips I had when a memory hit me- thin noodles, bright sauce, cold, snappy vegetables and rich, nutty peanuts. I spiralized my turnips, whipped up a salad and it was delicious. There was only one thing I wanted to improve- the turnips. Turnips have a slightly sweet and earthy flavor but they weren’t as well suited to this dish as their cousin, the radish, was. The second time I switched out the turnip for the radish, and I was 100% sold.
It’s Thanksgiving time, so I wanted to share with you all a great recipe for Thanksgiving salad. With bright, sour, popping cranberry flavors, these bright red gems will burst through the other heavier Thanksgiving fare. Cranberries are sour and fresh, lightly roasted with maple syrup. …
Recently, without any idea of what it was, I ordered tofu larb from a Thai restaurant. It was tofu, and all of the ingredients listed were vegan, so why not. When the dish arrived, I was not immediately impressed with the square little tofu cubes, …