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Vegetarian recipes

  • Polenta with Tomato-Tofu-Mushroom Sauce

    This quick-to-fix dish will please family or friends.

  • Spaghetti with Ramps

    Ramps are a delicious wild plant that lends a complex onion-like flavor to dishes. It's native to WI and only available at the beginning of spring. Enjoy this delicious tidbit of nature while you can!

  • Farro Salad with Peas, Asparagus, and Feta

    This is a great recipe because it's so adaptable to whatever produce is in season. Perfect for picnics and potlucks, too!

  • Millet-Scallion Pancakes

    These delicious pancakes turn out satisfyingly extra-crispy, thanks to a relatively dry batter, and pressing the pancakes flat in the pan.

  • Millet Salad with Sweet Corn and Avocado

    Pan roasting the millet here brings out its nutty flavor. If fresh corn isn't in season yet, use frozen corn.

  • Fresh Figs with Cashew Cream

    This seemingly decadent dessert is something all can enjoy: it's gluten-free, raw, vegan, is only lightly sweetened, and it incredibly delicious! Be sure to start the cashews soaking at least six hours before you'd like to serve it.

  • Poppy Seed Pancakes with Citrus Syrup

    Sunflower seeds and poppy seeds give these pancakes a nutty crunch, and the citrus syrup goes perfectly with them.

  • Kumquat and Red Cabbage Slaw

    Did you know kumquats are one of the only citrus fruits you can eat whole? Experiment with the dressing in this tasty and simple slaw until it suits your fancy. The sweet/tart combination of the kumquat fruit and rind contrast beautifully with the crunch of the red cabbage!