Use these meaty, flavorful mushrooms to fill tacos topped with homemade pickles. Or, layer them into a Lasagna or fold into a pasta dish. They’re delicious in a rice bowl, on toast with an egg, on pizza, or added to any salad or dish where you want some deep umami flavor.
One of the best ways to take care of yourself throughout a busy week is to make sure you have crudités (basically chopped, raw veggies) prepped and chilling in the fridge. When you want a snack or a plant-powered lunch, grab some hummus, pesto, or any dip you like and eat the rainbow. Also, it […]
How to cook a simple batch of brown rice plus a bunch of preparation variations in the accordions below—make each batch unique!
Cucumber & Radish Salad
A delicious, versatile salad full of flavor and crunch. Enjoy it as-is, serve some over cooked brown rice, add more/other herbs like basil and cilantro, and/or add other crunchy veggies like sliced cabbage, corn, red onion, or bok choy. Use this recipe as a springboard for your imagination.
Get all the kids at the table (young and old) to eat their broccoli with this simple recipe. The roasting method caramelizes the broccoli and brings out delicious flavor in the best way.
Spicy Fermented Veggies
This “recipe” is a spicy fermentation combination inspired by traditional Korean kimchi—seasoning, ingredients, and techniques. It’s an entry point into a wide world of incredibly nuanced flavor, culture, and tradition that we encourage you to look into further.
Fermented Veggie Pickles
This recipe is a fermented creation inspired by Mexican escabeche pickles—escabeche is a name used around the world for numerous dishes marinaded or prepared with acidic ingredients (meat and veggies).
A simple, rewarding, and incredibly delicious combination of lacto-fermented cabbage, caraway seeds, and juniper berries. Use this recipe as a template for a variety of vegetable, herb, and spice combinations.
Fermented Green Strawberries
One of the most surprisingly delicious ferments you’ll ever make is one with under-ripe strawberries. Their firmness holds up well to hungry probiotics during the lacto-fermentation process, and combined with a simple brine, some herbs, and orange zest, they yield a nuanced flavor like no other.
This is an easy alternative to soy-based tofu that can be used in almost any savory dish that would taste great with chickpeas—which is a lot. You can marinate, bake, stir fry, or scramble this chickpea tofu.