Celebrate all manner of vegetables, grains, and legumes with this collection of fully vegan recipes. From comforting tacos ...

Wild violets burst open in early spring and exhibit varying shades of white to deep purple. I have always eagerly awaited ...

Stuffed zucchini flowers are one of my favorite summertime recipes. These edible squash blossoms are only available from late spring to early fall, and are among the most fragile vegetables at the ...

Lloyd Rose’s island gravy with veggie chunks is Caribbean comfort food. Rehydrated soy chunks simmer in a thick, peppery ...

This plant-based yogurt tofu is a simple, all-purpose recipe from Natlicious Food that works for breakfast, lunch, or meal ...

Stovetop curries are a cheap and quick way to get dinner on the table with minimal effort. This one embraces Thai flavors with green curry paste, ginger, and Thai chiles. Broccoli brings the fiber, ...

A new cookbook from a North Bay forager includes recipes that use flowers and tips for how to pick them. When foraging flowers (or doing any kind of foraging), Maria Finn offers this advice: When ...

Every part of the daylily flower is edible, and you can deep fry them into a fritter recipe. They taste like a cross between asparagus and green peas. Aube Giroux is a food writer and filmmaker who ...

It's a beautiful edible flower that can add some warmth and nutrition to your recipes! Plant-forward chef educator shared more about nasturtiums and ways to enjoy them! For more information about ...

Edible Indian flowers were once everyday ingredients, used out of necessity and familiarity rather than novelty. These flowers, rich in nutrients, were integrated into traditional cooking based on ...