This is the most delicious rye pretzel recipe, with a rich vegan beer cheese to pair together. The rye and the beer go together perfectly.

Sweet and tangy, the perfect companion to sweet potato fries is this rosehip ketchup!

If you’ve ever looked at those ears of decorative corn and wondered, “can you eat ornamental corn?”, I’m here with the answer- yes!

Smooth and creamy, this cookie batter overnight oats is a mix between breakfast and dessert.

Crispy and crunchy, these sesame delicata squash snacks are such lovely treat. Soft and sweet in the middle, crunchy outside.

Wondering what to do with fresh turmeric, aside from golden milk? Try this relish! It uses a good amount of turmeric and is zesty-delicious!

Rich, creamy, spiced, sweet and savory, it is curried chicken pot pie, but foraged. Oh and vegan.

It’s silky, it’s smooth, and it’s creamy- vegan green tomato soup. Make the best of your green tomatoes with caramelized onions.

Crabapples are the perfect pairing to maple syrup and that little umami saltiness of miso. So good!

Fresh from the forest, garlicky & herbed, these pickled maitake mushrooms are canning friendly & a great way to preserve the bounty of Fall.

Creamy and rich, with the slight nuttiness of tahini, topped with toasted pine nuts and fresh parsley, it’s an easy vegan weeknight dinner.

Szechuan peppercorns are the perfect flavor to make this shrimp of the woods (aborted entoloma) pop!