This lightly seared, brain-healthy mushroom is served in a charming and rustic, chunky tomato sauce. It’s light and flavorful!

This creamy vegan soup combines chicken and mushroom flavors in a foraged, cream of chicken of the woods mushroom soup.

This hot and sour soup tastes just like it does from the restaurant, but with a twist- rhubarb! So added micronutrients!

White, puffy buns with a smooth, shiny, glossy crust. Break inside to reveal a center filled with collard greens & delicious wild mushrooms

Simple, creamy, herbaceous, and delicious, this 30-Minute, Easy Mung Bean recipe takes you through the basics of how to cook mung beans.

These vegan apple cookies are sweetened with maple syrup, held together with almond butter, and punctuated with hearty oats and sweet apples

These vegan cookies are filled with molasses, ginger, oats, and peanut butter. They’re basically the best of four cookies!

This white vegan pizza is made with mushrooms and topped with delicious, crispy kale. Try it, it won’t kale you!

With crispy fried sage, this simple cream sauce uses Spring’s very best- morels- to make a delicious and elegant creamy sauce.

It’s Italy meets the Southwest with this flavorful, spicy, tangy, creamy, vegan rice dish.

This simple and beautiful noodle dish is a tribute to Spring and the landscape, making dinner fresh and beautiful

This hearty, spicy black bean stew is filled with jackfruit, studded with bananas, and served over rice. Delicious!

This wild compote is slightly sweet, slightly sour, and a delightful topping for morning oatmeal. Best of all- the knotweed is free!

These savory scones are studded with olives and flavored with seaweed. Best of all, they’re vegan!

This soup is made with highly nutritious stinging nettles (don’t worry- cooking removes the sting!) and lentils in a delicate miso broth

These spicy noodles are cold and simple, perfect for lunch on a hot afternoon. Made with a chili-based sauce, scallions, garlic, & peanuts.