This plant based delicious Wellington is loaded with the rich delicious flavor you expect at the holidays. With layers of umami, herbs and a decadent red wine reduction it will please even the heartiest meat eaters at the table.
Dive into the savory delight of our Christmas Lima Bean and Mushroom Bourguignon, a delectable twist on the classic French dish that transcends dietary preferences.
Finally a veggie broth worthy of your most elevated dishes. This broth gives you all of the deeply complex flavors and umami of bone broth without all the..well...meat.
This easy, delicious recipe is our go-to for black bean soup. It's a plant based option among so many that call for sausage or other pork products. It shows us that you don't need meat to develop full, luscious flavors.
In the Basque region of France they don't soak their signature Tolosa beans, they slowly braise them with just water, salt and olive oil. Time and heat to transform even the dense beans from dry to creamy masterpieces. This method works just as well for all heirloom beans! Read more about my bean braising experiments...
