Plant-centered magazine for nature lovers, gardeners, growers, homesteaders, herbalists, and MORE. Find the details in the post.
Summer
11 posts
Collard greens, yams, legumes, and a crispy corn meal top. Protein-packed meal that is ideal for a crisp fall night. VEGAN.
A readapted crostata recipe that uses locally foraged and harvested fruits and herbs. The pastry is a veganized version of my grandma's. Enjoy September with this pie.
Vegan basil apricot muffin recipe. Somewhere between a sweet cake and a hearty bread. Spring favorite!
Rich mole with raw cacao nibs and adobo sauce paired with grilled tofu and pineapple. Vegan recipe inspired by our recent Peruvian journey.
Vegan chili with yellow squash and other summer vegetables. Quick and budget-friendly recipe. Cumin-scented soup to be served hot or chilled.
This stuffed spaghetti squash recipe is quick, healthy, and budget-friendly, cooked up with just a few plant-based ingredients.
Low carb, dairy free, vegetarian zucchini lasagna recipe. This tasty no-noodle dish fits many diets and features Italian style besciamella.
Intense flavors are running wild in this sweet, savory, and tangy recipe influenced by Middle-Eastern cuisine.