Plant-based Fresh and Foraged Recipes
For a Printable Version, Click Here My mother has a very industrious rhubarb plant, which has come out in full force this summer, producing pounds of the blushing green stems. Much to my delight, a shopping bag full of rhubarb stalks made its way to …
For a Printable Version Click Here Today is the first day of summer, and with it come beach days, picnics and BBQs- all in need of that perfect side salad. Growing up as a vegetarian, the salad intended as a side was often my main …
Black beans and tofu are a surprisingly great pairing, and this recipe is so easy even the laziest of cooks will have no complaints (a little further down I’ve drawn up a schedule to allow you to binge watch while making your tofu). This roasted …
If you’re like me, and think that pumpkins deserve to shine at more than just Thanksgiving time, then check out these vegan pumpkin muffins! We’re shaking things up a little by making ours savory and herbed, instead of sweet and spiced. Perfect for breakfasts, as …
Celebrate taco Tuesday right with these vegan wild oyster mushroom tacos- or maybe make them up for forager Friday. Or both- they’re good enough to eat twice a week. The mushrooms are cut into thin slices are sautéed, then they’re joined in the shell (corn …
My birthdays measure my age, but also stand as a marker for the length of time I’ve spent as a vegetarian and vegan. As of today I am 25 years old and I have spent the last 20 years not eating meat, and the most …
Rich and creamy, this morel mushroom cream sauce is the ultimate vegan creamy goodness- the morels add a level of savory complexity that no other mushroom could match. Although this sauce only has seven ingredients, you’d never guess it from the flavor. Sage, garlic and …
This rich, savory Christmas Lima bean soup is perfect for a cool winter evening or an easy week night dinner. I think the broth has a beefy flavor (please keep in mind I haven’t had beef since I was five, so I really don’t know …
Crunchy, spicy, a little sour, with deep notes of umami, this fresh spicy Korean radish salad is a fresh and flavorful addition to any meal. Serve it with rice or tofu, enjoy with noodles, or try as an accompaniment with miso soup for a lighter …
Good God, it’s Green Granola! Well, green-tinted granola anyways. This vegan breakfast option is made with two main flavors- green tea and coconut. Make on Sunday, and enjoy all week, this vegan matcha granola is perfect in parfaits, on yogurt, topping ice cream, or – …