Did you know magnolias are edible? They have a flavor like ginger, cardamom, and black pepper mixed together- delicious with strawberry!

Make all your favorite salads sing with this vegan probiotic salad dressing. It’s perfectly salty, garlicky, and is made with sauerkraut.

If you want crispy edges, get the most crispiness from these vegan dumplings. No intricate folding here, these dumplings are the easiest.

Sweet and sticky, salty and flavorful, these fresh garbanzo beans are the perfect snack.

Soft and sweet, these sweet banana carob chip muffins are studded with pecans and topped with a crunchy crumble oat topping.

Simple and savory these stir-fried soba noodles are weeknight friendly and filled with roasted beets and radicchio.

If you’ve made a salad or soup that uses Swiss chard leaves but discards the stalks, don’t throw those stems away! Make Swiss chard slaw!

Sweet and savory, fresh from the ocean, we’re sharing our simple but dynamic kelp relish. Add to wraps, bowls, sausages, beans, and more!

With lemon and ocean flavors, these savory fish-free seadogs are a new vegan sausage option for you all. Top with kelp salsa!

Try these ginger and sesame walnut lettuce cups, topped with a sweet and zesty persimmon salsa. Fresh and delicious!

With each crispy bite, these fried lotus root morsels deliver a soft and crispy center and an explosion of flavor.

It’s strawberry rice crispy treats, made with the added flavor of champagne and cashews. They’re vegan and gluten free, no marshmallows.