Basil, basil, and more basil! When a basil plant decides to take hold it really pumps it out. So, I schedule a few minutes each day to go out and cut the flowering basil tops, to keep the plant going all summer long. Which winds me up with a lot of extra basil hanging around the kitchen. Here is a great sweet-meets-savory idea for a lazy afternoon salad, with vegan hazelnut pesto as the star of the show. You can also do a non vegan version of this by using parmesan or another hard aged cheese in place of the nutritional yeast. Enjoy!
Vegan Swiss Chard Enchiladas with Quinoa, Black Beans & Epazote
We have this gigantic Swiss chard “bush,” seriously taking hold in the food garden. The leaves kept beckoning me to wrap them up with something. So, here’s an idea for gluten-free and cornmeal-free Swiss chard enchiladas that came out pretty yummy! The fresh epazote adds a nice, earthy, Oaxacan nuance, but you can substitute something like fresh thyme and still get a great fresh herbal infusion. Epazote is really easy to grow but not so easy to find at the market. Feel free to play around with non-vegan variations using queso fresco, organic chicken, and-or ground meat. Enjoy!
Vegan-Paleo Squash Blossom Fritters
“Vegan-Paleo Squash Blossom Fritters” is about as complete a description as I could get for these very interesting, chewy-yet-crisp treats that were basically an experiment. But I guess that is how it’s supposed to work on here, right? I started thinking I was going to make a gluten-free, vegan squash blossom pancake, but the texture of these, coming from the tapioca flour, is definitely more “fritter”- like. These seem best right out of the oven, but I’ll bet they would be great cold or reheated also. The problem is, I gobbled them up so fast I didn’t have any to save for later, so now I have to wait until I get some more fresh squash blossoms on my hands.
Technically, these only fulfill the ingredient guidelines of being “Paleo.” In order to be truly paleo from a macronutrient standpoint, they wouldn’t be so heavy on carbs. But, they are gluten, grain, dairy free and totally vegan as well. So enjoy these as a healthier indulgence and as a great way to enjoy the season’s squash, zucchini and other blossoms from the garden or the Farmers Market. I’ll bet the chewy texture of these is unique from many things you have tried before.
Oil-Free Red Lentil Pasta Salad T.B.G.A.
I am enjoying the new red lentil pasta varieties that have been popping up at the store. If you are going to have pasta, these are a good way to go, with just lentils, quinoa and water as ingredients, and packed with protein and other nutrients.
This recipe is a cold salad twist on linguine with tomato, basil & garlic. And it takes the nutrition density even a step further by eliminating the refined oil and instead getting it from whole foods like avocado. You can add other veggies to the asparagus or eliminate the asparagus for a more traditional version of a tomato, basil, garlic “TBG” pasta salad.
Riced Cauliflower with Porcini Mushrooms, Fennel & Peas
I know you are probably thinking that I post too many things with mushrooms, and you are right! But when I glanced at my bag of dried porcini mushrooms the other day, I couldn’t help thinking how great they would be as a rich, flavorful foundation for riced cauliflower! This recipe for riced cauliflower with porcini mushrooms, fennel & peas makes a nice springtime side dish or vegan entree. Porcini mushrooms have a natural, rich, gamey flavor and the higher quality ones give off a roux when cooked, that naturally adds some thickness to the dish.
Roman Slow Cooker Artichokes
Every year the artichoke root system in our garden pops out an abundance of fresh artichokes. For the first few years this is really fun and rewarding, but after a while, one yearns for some new ideas and ways to gobble up all those artichokes, without adding a lot of prep time. This recipe for slow cooker artichokes is super easy, with just about 15 minutes or less of prep time. Then you just set the cooker, get on with your day, and return to a crock pot full of tender, moist artichokes loaded with flavor.
Maca Cacao Sprouted Brown Rice Pudding
Yesterday I attended a seminar given by Australian herbalist Lee Carroll on the subject of integrative herbal and whole food nutrition. If you are thinking that I walked away with a recipe for sprouted brown rice pudding, you are oddly correct. At one point, while discussing Dysbiosis and how to support healthy microbiota, he shared cacao’s benefits, then proceeded to rattle off a rice pudding recipe that he sometimes shares with his patients in Australia. It sounded so intriguing I jotted down the rough concept, and decided to give it or something similar a try. The key ingredients that caught my attention were brown rice, tahini, cacao, and Manuka honey.
This recipe uses a cacao-maca powder blend, but you can use all cacao powder if you want. Manuka honey is considered to have all sorts of nutritional benefits. But getting pure, unadulterated Manuka honey can be a bit pricey. Having said that, a little bit goes a long way. So if you want this pudding to be packed with more nutrition, try to keep it pure. The tahini provides the fat component that gives this pudding a creamier consistency, along with the way the rice is cooked. Altogether, this pudding packs some substantial nutrition for a sweet treat. I can see this as a dessert, evening chocolate craving fix (that is gradiently healthier than many alternatives), or even a quick breakfast.
Vegan Cashew Nasturtium Pesto
Are you a pesto-file? Always looking at different ways to make pesto? Here is one you quite possibly have not tried yet, and it is very versatile. A couple weeks ago, I taught a workshop on edible common garden flowers at Fig Earth Supply, the edible nursery in my neighborhood. And, it got me thinking of all the delightful, delicious ways we can get the most nutritional bang from our outdoor spaces. Enter nasturtium pesto!
Shrimp cocktail with Nopalitos
The nopales of Los Angeles are sprouting up everywhere! This may seem completely insignificant unless you have explored the special nutritional benefits of nopal and how much it is enjoyed in Mexican cuisine. This recipe for Shrimp Cocktail with Nopalitos takes the Mexican classic shrimp cocktail and combines it with the classic Mexican Nopalito Salad. Nopal, also known as cactus pad, is very low in saturated sat and cholesterol. It is also a good source of riboflavin, vitamin B6, iron and copper, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, calcium, magnesium, potassium and manganese. And with an amino acid score of 71 the protein content isn’t bad either– for a vegetable! I must give credit to my partner Ricky who makes the bomb-est shrimp cocktail, and came up with this awesome combination.
13 Bean Soup with Garden Chard
The chard in the food garden is making gigantic leaves right now. They are so big I am tempted to preserve them and use them as shoe leather, or a hand fan, or something practical. Since those wild ideas are probably ultimately not as practical as one would hope, I opted to put together this 13 bean soup, and just enjoy the chard in its glorious, minimally processed form. That’s actually my favorite way to enjoy nutrient dense greens! My partner Ricky bought a bag of 13 bean soup mix a while ago, and has been nudging me to make soup out of it. So here is one more hearty soup to get into your belly before the seasons completely change over. Or enjoy it all spring and summer using a variety of different seasonal greens and fresh vegetables. The key is to put the greens in at the end, so they are super fresh, vibrantly colored and retain as much of their living nutrition as possible.