Black Corinth grapes make the perfect sweet bread with an added almond butter swirl.

This chickeny mushroom lends itself perfectly to a vegan version of the classic American chicken salad with cranberries, celery, & tarragon.

Under 10 ingredients, blend and go. Tangy, funky, salty, spicy, yum, it’s vegan miso mayo!

A little sweet, and little spicy, a whole lot of savory deliciousness, these vegan sausages add a bit of tropical flair to your meal.

Halloween bread, shaped like a pile of intestines- really it’s a yeasted dough filled with a tomato sauce and vegan sausage and peppers.

These brownies have a smooth, rich, lemon base, and a coconut matcha crumble. Add a few eyes, and perfect for Halloween!

Rich, moist, fudgy, and decadent, this fresh fig cake is made with chocolate sponges sandwiching a chocolate cognac ganache.

Fiery, flavorful, fresh, and fantastic, this pineapple corn salad (or pineapple corn salsa, if you prefer) is perfect for the summer heat.

Lush and juicy, we’ve made what tastes to us like summer in a jar. Our Queen Anne’s Lace jelly uses foraged flowers to capture the season.

Slightly smoky, spicy, and creamy, this okara recipe makes the best of the tofu-biproduct.

These vegan tamales have sweet potato incorporated into the masa itself, and are filled with mushrooms and kale.

Also known as dolmas, these wild grape leaves are quickly filled with a mixture of rice, king oyster mushrooms, cashews, and spices.

This home-grown mint cookie crumble ice cream isn’t dyed green, but it is filled with real fresh minty flavor. Chocolate + Mint!

Dig in, we made vegan artichoke pasta in a thick, creamy sauce. The sauce has a touch of lemon and garlic, along with artichoke hearts.

One crispy, golden, umami, garlicky, foraged flavor-blast coming up! Foraged garlic mustard greens + tofu is a great combo!