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Mediterranean

  • Romesco sauce over onions and butter beans
    Romesco Sauce
  • Zhug over couscous and black chickpeas
    Zhug
  • Calabrian pepper tapenade in a white bowl
    Calabrian Pepper Tapenade
  • Olive/walnut tapenade with plant-based cheese on board.
    Olive/Walnut Tapenade
  • the bean, bread, tomato salad plated with tahini dressing
    Bean, Bread, Tomato Salad
  • the final sesame paste in a bowl
    Tahini Paste
  • Black-eyed pea, yellow split pea, leek soup, topped with pomegranate seeds, pistachios, and pomegranate molasses.
    Leek/Pea Soup with Pistachio and Pomegranate
  • cheese, leek, and artichoke pie plated with green and yellow summer squash
    Cheese, Leek, and Artichoke Pie
  • Pearl couscous with zucchini and red kale
    Pearl Couscous with Zucchini and Purple Kale
  • chermoula sauce on romanesco
    Chermoula Sauce
  • Romesco beans on a plate, with broccoli rabe, and bread. Pan in upper left corner.
    Romesco Beans
  • Ceci neri with fava bean puree.
    Ceci Neri with Fava Bean Puree
  • Eggplant soup with Royal Corona Beans.
    Eggplant Soup with Beans
Chef Keith!

Hi, welcome to Dancing With Plants! We love thinking about and creating tasty plant-based food! So lace up your dancing shoes and join us!

More about us →

Popular

  • Zhug over couscous and black chickpeas
    Zhug
  • plated bean, bread, and tomato casserole with lacinato kale and cucumbers in vinegar
    Bean, Bread, and Tomato Casserole
  • the bean, bread, tomato salad plated with tahini dressing
    Bean, Bread, Tomato Salad
  • Tahini/lemon/garlic sauce over beans, cabbage, and sorghum.
    Tahini/Lemon/Garlic Sauce

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