Plant-based Fresh and Foraged Recipes
Rich and creamy, this brussels sprout stalk tapenade has that sweet, nutty, green brussels sprout flavor along with garlic, fresh parsley, lemon juice, and capers for a fresh, green, briny, vibrant spread. Perfect on sandwiches, crackers, and more, this tapenade tastes so delicious you would …
Sweet and bright, a little earthy and spiced, this carrot cake jam shows that fruits aren’t the ones that belong in sweet spreads! This carrot cake jam makes so much sense- while you might not immediately think “carrot” when it comes to jam, once you’ll …
This hearty, protein-packed stew is full of creamy red beans, mushrooms, and silky squash, along with another flavor that might be hard to put your finger on. Aromatic, warming, and spicy the broth blends together in a complex web of flavors. And the secret ingredient …
This cake is the late Fall/early winter cake of your dreams- I think it will be the cake I make to celebrate the first day of December. Heavily spiced, moist gingerbread cake is topped with a layer of sweet and sticky apples. The edges are …
Join us for a soup that is sweet, tart, creamy, savory and moreish- it’s our parsnip apple soup. This soup pairs sweet and tart apples with creamy, nutty parsnips and the umami of mushrooms, along with miso, ginger, and garlic for flavor. Pair with a …
It’s Halloween night, and you’re looking for something hearty and filling before the ensuing sugar-fest- look no further than this corpse face pie! With a creepy, shriveled face that looks like it belongs 6-feet under, this spooktacular creation is actually made of a delicious, flaky …
Buttery macadamia nuts are the star of this white chocolate caramel macadamia nut butter. It’s smooth, rich, and creamy with a great balance of salty and sweet. The macadamia nuts are mild yet distinctive, salty, buttery, and creamy. Caramelized sugar adds a deep and complex …
Sour and salty with a deep and rich umami flavor, this brothy miso soup highlights green tomato, corn, and shiitake mushrooms. It manages to feel both light and rich at the same time. The green tomatoes add sourness, as well as a lot of umami …
Rich, sun-drenched tomatoes are paired with buttery and earthy pine nuts in these stuffed Indian eggplants. Lemon and parsley add freshness, and it’s all roasted together in a simple cherry tomato sauce. Serve with rice, pasta, or on their own for a delicious baby eggplant …
With summer officially over (sigh) but eggplants still plentiful, it’s the perfect time of year to enjoy this vegan eggplant soup. Made with roasted eggplants and tomatoes, this soup is made more filling with the addition of chickpeas. This soup is generously spiced with cardamom, …