It’s that time of the year again! The onslaught of ripening figs is happening faster than we can keep up with. Here is a really easy way to enjoy some grilled figs, and gobble them down without making a huge production out of it. Enjoy!
Stuffed Ronde de Nice Squash with Tuscan Kale & Cannellini Bean Salad
Each year I like to try a different kind of squash in the food garden. And I am extremely pleased that ronde de nice squash made its way onto my list this year! It has the consistency of a summer squash like zucchini, yet it is hearty, with a soft center and tender seeds that can be eaten, similar to a winter squash. And it’s spherical shape lends itself to awesome stuffing potential! So it’s extremely versatile. This healthy vegan recipe for stuffed ronde de nice squash is a great summertime meal, as a warm-ish dinner entree or cold salad, or even at brunch.
Tomato & Watercress Salad with Basil Cashew Cheese
I found some flowering watercress at the Farmers market this week, so I decided to make it the star of the blog post! There isn’t much to say about watercress except how simple it is to enjoy it as a stand alone ingredient, or mixed into all kinds of stuff. I pulled some tomatoes and basil from the garden and came up with this simple salad that will add some delicious color and quality nutrition to any summer table. You can make your own cheese fairly quickly, or look for an artisan vegan cheesemaker like Blöde Kuh, or use your favorite fresh cheese that you think would go great with garden tomatoes and watercress.
Pasta with Dandelion Greens, Sweet Potato Leaves, Garlic & Pistachio
Dandelion greens are one of my favorite edible weeds, and they love being wilted into garlic butter with pasta. I decided to add some sweet potato leaves, mostly because they pop up and kind of go crazy in my garden every year, but also because they add a bit of sweet, more delicate green flavor to offset the dandelion. If you eat dairy, feel free to use grass fed butter of ghee for your cooking fat, and substitute real parmesan for the pistachio parmesan. Having said that, the pistachio parmesan is a lot more nutritious, delivering healthy fats, complete protein, and fiber; and it adds a comforting earthiness to the dish.
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.
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!