Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
This White Bean Dip is vegan, easy to make, and versatile. Add the right blend of fresh herbs of spices to suit your tastes. Goes well on almost anything.
Indian Rhubarb Pickle - have it with flatbreads, rice, smeared in a sandwich, piled it on polenta or stirred into mayonnaise!
A sweet and tangy onion relish that has light balanced dose of spice.
A unique recipe for Wild Hibiscus vegan "Jello." Cut out fun shapes for desserts or cheese plates, or just serve it up!
Who says wine pairs best with cheese? Vegans can indulge in this fig paste as part of a (no) cheese plate to accentuate fine wines.
Basic fermentation recipe for making your own healthy and delicious kimchi. I LOVE this stuff!
Slow cooker pumpkin butter with vanilla bean and port is dark and rich and totally addictive. Luckily, it comes together quickly in the crock pot, so another batch is always easy to come by.
These quick-pickled fall vegetables are a Mexican Jewish recipe that is punchy, seasonal, a cinch to make, and a perfect upgrade to any salad or sandwich.
Make probiotic water kefir into homemade cantaloupe soda. It's easy as can be and a very tasty treat.
Elderberries are an amazing powerhouse of nutrients. Dehydrate them for a delicious crunchy topping for a warmed bowl of oatmeal!