This spicy, umami, salty, funky, herbaceous, fermented, foraged goodness only takes a few minutes of work, and some fermentation.

This is a healthier, vegan take on cauliflower dip. It’s not laden with cheese and dairy, but is spicy, creamy, zingy, and delightful!

The most delicious, sweet and savory, super crispy, crunchy coconut crusted tofu! It’s served with a savory pineapple dipping sauce.

A great side – roasted baby potatoes in a creamy, fresh fenugreek leaf sauce.

This dip has a creamy, cheesy base, green nopales, sweet bits of corn, garlic and onion and a little spice from the jalapeño.

The bright, earthy, nutty, and complex flavors of za’atar pair beautifully with the fresh, spring green taste of the pea tendrils.

These super flavorful little seitan dumplings are not only vegetarian, but vegan! Each little bite packs a whole lot of yum!

This easy refrigerator jam is complex and bright, with all the citrusy goodness that is winter.

5 ingredients, 10 minutes, and you have rich, creamy, vegan white chocolate pudding. Great with fresh fruit!

A take on the classic, simple Lumbard’s soup, our version uses cranberry beans, spinach, garlic, herbs, and stale bread.

Flavorful, crunchy on the outside, soft in the middle, this bread is the perfect pairing to your next pasta dinner or Indian curry.

It’s everything banana bread is, but every bite is punctuated by bright, sharp, sour notes from the gem-like cranberries.

Soft and pillowy yeasted cake, peppered with fresh currants, and topped with lemon glaze.

Into the oven, and an hour later you’ll be digging into this delicious, fragrant baked rice recipe. It’s vegan and gluten-free, & flavorful!

These noodles are made from scratch in the microwave! Just a few simple ingredients, some microwaving, and chop them to size.