Start your day or any meal off right with a cup of delicious vegetable miso soup! Light and easy to digest, this soup is especially soothing to the stomach and helps reset your digestion.
Try arame kinpira for your next sushi night! It is chock full of minerals and is a strengthening addition to a vegan or vegetarian diet.
Every fall I look forward to the return of delicata squash at the market. I cook with them as often as I can because their season is limited. Baked delicata squash with onions and rosemary is one of my favorite ways to prepare this sweet and mild flavored winter squash. The squash and onions get […]
Wild rice pilaf is hearty and flavorful with baby arugula and pecans added at the end for freshness and crunch. Serve as a side dish or spoon into baked acorn squash halves.
This non-dairy version of panna cotta is light and creamy and perfect for summer when strawberries are in season!
Try this crunchy, colorful, and flavorful salad any time of year. Ginger and sesame combine to make the perfect Asian-style slaw!
Creamy Cauliflower Soup with Crispy Dulse is simple enough for a weekday lunch and elegant enough to serve at a dinner party. With just a handful of ingredients, this soup comes together in a snap. Vegan, gluten-free, and super delicious!
Japanese soba noodle salad with shiitake mushrooms, scallions, and cilantro is a great dish to serve for lunch on a hot summer day!
Superfood dulse makes an amazing vegan BLT sandwich or salad! Plant-based, nutrient-dense, and so delicious!
This fresh, crisp salad is the perfect way to use kohlrabi from your farm box. Use whatever fresh herbs you have on hand, like basil, parsley, cilantro, or mint.
These soups are packed with vegetables and full of flavor. Make big batches of soup and reheat for quick lunches or dinners throughout the week.
With just 3 ingredients, you can make Carrot Top Miso Condiment in a flash. Serve it with cauliflower steaks, vegetable fried rice, or on brown rice in a buddha bowl.