Plant-based Fresh and Foraged Recipes
If you’re looking to make something simple and elegant, these raw beet ravioli might be just the thing. Crunchy raw beets are softened with a little salt, making them the perfect vehicle for a savory and morish cashew and pinenut cheesy filling. To add a …
Tangy, sweet, crunchy and bright, this vegan celery salad takes celery from the side of the plate and makes it the star of the show. The celery is crisp with it’s light, herbal flavor. It’s dressed with a miso lemon dressing with the perfect balance …
I’ve published several hundred recipes at this point, and I was sort of shocked to realize I’ve never published a recipe using green beans. They’re a fairly common vegetable, so I figured it was about time I got to them. This green bean salad is …
We’ve got a quick and easy shrimp of the woods recipe for you all today- because sometimes after a day of foraging, doing a lot of work for dinner is just not going to happen. So here we have it- honee garlic aborted entoloma! This …
These super simple, flour and water flatbreads don’t need an oven, any raising agents, or even a rolling pin. They’re soft, with a little chew to them- almost as if a tortilla and a naan had a little bread baby. They are the perfect blank …
Soft, silky, mildly garlicky and savory it’s a vegan daylily recipe that really lets you appreciate the subtle flavor and delightful texture of daylily shoots. While these greens are best not tried by beginning foragers, they are a fantastic new flavor to add to your …
The fancier version of the pancake just got a whole lot easier with this simple recipe for vegan crepes! Using just 5 ingredients, this simple batter can be whipped up in minutes, with crepes on the table in less than half an hour. Fill them …
Simple, creamy, herbaceous, and delicious, this 30-Minute, Easy Mung Bean recipe takes you through the basics of how to cook mung beans. Soft and savory, these mung beans (common in East Asian and India) are cooked simply in white wine with herbs. A great base …
Well, the title already gave away almost half the recipe, but I still have 3 more ingredients to share with you for these delicious 5-ingredeint vegan banana peanut butter cookies. And a whole lot more to write before I get to those three ingredients. If you’re not interested in learning more about how I got to this recipe, you can click on the link for a print-friendly version to get straight to the baking- if not, follow me in an adventure of laziness, cookies and non-human primates.