Leda Meredith has been foraging since she was a toddler (it's her great-grandmother's fault) and has always felt connected to nature

through the wild edible and medicinal plants. It is her mission to share that connection so that others may enjoy the free, delicious,

healthy food growing all around them in a way that benefits both them and the ecosystems they harvest from.

Leda holds a certificate in Ethnobotany from the New York Botanical Garden, where she is also an instructor. She conducts

foraging tours, food preservation demos, and teaches medicinal and edible plant workshops for numerous organizations including the

Brooklyn Botanic Garden, Slow Food NYC, and Just Food. She is a contributor to numerous publications including Mother Earth

News. She is the author of seven books including The Skillful Forager, Northeast Foraging, and Pickling Everything. Connect with her at ledameredith.com.


Seitan and Peppers with Mushrooms, Broccoli and Asparagus


2 cups of homemade seitan or 1 package of your favorite seitan, drained and cut into cubes

1 onion, cut in half, then sliced into crescent moons

½ head of organic broccoli, cut into florets

½ organic red pepper

½ organic yellow pepper

1 bunch asparagus, sliced on angle, 1- 2” long

1- 8oz pk. of organic baby Portobello mushrooms, sliced

2 Tbs. minced ginger

2 Tbs. chopped garlic,

½ cup organic frozen peas

Olive oil

¼ cup Marsala wine

2-4 Tbs. of tamari (to taste)

½ cup water

½ cup nutritional yeast

¼ cup chopped parsley

2 cups cooked pasta or brown rice

  1. Cover the bottom of wok with oil. When oil is hot, add the onions.
  2. Add 1 Tbs. garlic, and 1 Tbs. ginger and continue cooking at medium-high heat, stirring constantly for 5 minutes.
  3. Then add the peppers, and continue cooking for a few more minutes, until peppers start to soften.
  4. Add the mushrooms, and let those cook down for a few minutes.
  5. Then add the Marsala wine and another Tbs. each of garlic and ginger.
  6. Add the seitan, and sear that for 5 minutes.
  7. Add 2 Tbs. tamari and sear for another few minutes.
  8. Add the water and deglaze the wok.
  9. Add the broccoli and cook for 2 more minutes. Add the asparagus.
  10. Add the nutritional yeast. Let the vegetables and seitan cook for a few minutes to allow the flavors to meld.
  11. Taste. Add 2 more Tbs. of tamari if desired.
  12. Toss with the chopped parsley and serve with noodles or brown rice.