Plant-based Fresh and Foraged Recipes
Do you often find yourself struggling to make breaded zucchini, or other breaded vegetables, without using egg to keep the breadcrumbs attached? What if I told you there was a way to do it with just one ingredient- an ingredient that’s very likely already sitting …
If you’re looking for the perfect meal to share with one or two other people, this one has my vote- steamed silken tofu! It’s simple to make, but looks much more elaborate with all the bits and piece that go on top. Serve rice bowls, …
Soft, smooth silky and delicious, this vegan eddo recipe takes the best of taros smaller cousin and tops it with fresh thyme, lemon, and olive oil after simmering it in a garlicky umami bath. Simple, but bursting with flavor, this homestyle preparation of starchy eddo …
Smooth, creamy, protein-packed Burmese tofu squares sit atop a briny roasted red pepper swirl, topped with crispy arugula and a generous dollop of herbed, garlicky cashew cheese sit on two white plates. The combination of textures and flavors creates an elegant, flavorful, and delightful dish, …
Rise and shine, it’s time to eat vegan hard boiled eggs! Straight from the cup, or sliced on toast, you’d be surprised to learn that these vegan beauties only use six ingredients and can be made easily at home. Do they taste exactly like hard …
The perfect lunch might be the sandwich. It’s portable, customizable, travels well, and doesn’t require heating up. Plus now you’re lunchtime sandwiches can be filled with homemade, spicy black bean vegan deli slices! They’re soft, flexible slices filled with black bean and other umami flavors, …
These vegan tostadas are a colorful celebration of food, with layers of crispy, fried tortillas, smooth white bean puree, bitter, fresh arugula, delicately spiced pink hibiscus flower, rich avocado, and briny tofu crumbles. The star of this creation is the hibiscus flower “meat”, which is …
There is something so comforting about pupusas- those little cornflour circles enclosing a delicious filling, warm and crispy. You can put pretty much anything in the filling of a pupusa, but this recipe is for kabocha squash and cheese vegan pupusas. Sweet, creamy, melty, and …
This vegan hot and sour soup is- well, primarily, hot and sour. This Chinese take out favorite is made with real chili peppers instead of chili sauce, and fresh rhubarb instead of vinegar. The broth is thick and silky, with bamboo shoots, mushrooms, and crumbled …
Spicy, savory, and chewy, these little squares of chili braised tofu are seriously addictive. I almost feel the need to start off by recommending you double or triple this recipe, as these squares are so snackable it was hard for me to hold off eating …