Incorporate more tasty plant-based meals into your rotation this year
Dukkah Cauliflower Schnitzel - Basic Kitchen
Chef Charlie Layton coats cauliflower cutlets with fragrant dukkah bread crumbs for a crispy vegan schnitzel with a touch of harissa spice >>GET THE RECIPE HERE
Quinoa Risotto with Winter Squash & Sweet Potato - Chasing Sage
Chefs Walter Edward and Forrest Brunton put a healthier spin on this hearty Italian dish, replacing arborio rice with high-protein quinoa and incorporating seasonal produce from their farm in Colleton County. >>GET THE RECIPE HERE
Crispy Mushroom Calamari - Neon Tiger
Vegan chef Doug McNish creates a fungi-driven app with the taste and texture of squid and a tangy tartar sauce for dipping. >>GET THE RECIPE HERE
Grits with Roasted Vegetables & Romesco - Park & Grove
Chef Ramon Taimanglo shares a hearty grits dish that can change easily with the seasons. >>GET THE RECIPE HERE
Green Shakshuka - Herd Provisions
Chef Jeanne Oleksiak serves a verdant twist on the North African dish, filled with leafy greens and warming spice. >>GET THE RECIPE HERE
Food styling by Anna Hampton
