Simple but fancy, these crispy flatbreads are made with roasted grapes, creamy sauce, shallots, and walnuts.

Before the 1960’s in America, root beer tasted a little different- because it was made from sassafras! Try making some yourself!

This mung bean dal celebrates an often overlooked vegetable part- the fennel frond! They’re more than just garnish, people!

Get ready for the holidays with this rosehip cranberry sauce! Like a traditional cranberry sauce, but with the added rosehip flavor.

No yeast, no waiting, just quick, homemade flatbreads. Vegan, with a gluten-free option! Perfect for Indian curries, as wraps, or pizza!

Crunchy bread, crispy hen of the woods mushrooms, melty vegan cheese, and a savory maitake mushroom broth for dipping.

With just a hint of pumpkin, these vegan apple cinnamon rolls are made from scratch, and totally apple-stuffed!

This pasta is enrobed in a thick, creamy, savory, mushroom sauce. It’s our take on a Russian classic, beef stroganoff but with wild mushroms

These mini eggplants are roasted and topped with a garlicky tahini dressing, as well as pomegranate seeds and almonds

This recipe uses wild foraged shrimp of the woods (aborted entoloma) for a quick vegan dinner.

Crispy, tear and shareable, this fun little appetizer is a great way to use any small maitake you find this year

This dish combines bitter melon with okra for a complex and delightful take on the classic bhindi masala