Having just moved to rural Ireland I have discovered the joys of foraging on my early morning walks. If I survive my experiments I will post a few recipes for you to try, safe in the knowledge that i tried it on myself first 🙂
Dandelions are the scourge of most gardeners, but all the plant can be eaten and they are great in salads or in dishes like this. I have been told the open flowers are great dipped in tempura batter and deep-fried, so will be trying that one soon!
Find young plants and pluck the closed buds and leaves. Do not pick from busy roadsides.
Serves one so just multiply for several diners
Splash olive oil
1 small red onion (or wild onion if you can find them)
Half handful of dandelion buds unopened
2 cloves of garlic (replace with wild garlic if you can find it
½ cup risotto rice
A couple of medium mushrooms chopped.
1 handful of dandelion leaves washed without stalks
Splash dry white wine
A cup and a half of vegetable stock
1 Tablespoon hummus
Chop the onions, crush and chop the garlic and put into pot along with the dandelion buds. Sweat for a few minutes, then add the rice and sweat for a couple more. Add mushrooms and wine, and cook until liquid has gone. Add half a cup of stock and the dandelion leaves and simmer stirring occasionally, gradually adding more stock as needed. When rice is cooked add seasoning and stir in Hummus. Serve with a couple of slices of your favourite bread and a squeeze of lemon.
I was just in the kitchen preparing some lunch when I though, this recipe is so quick, easy, tasty and healthy that I should share it with you so here goes!
I call it, Lazy Mans Potatoes, here are the ingredients( this feed the two of us with enough left over to snack on in the evening)
- Four or five medium-sized potatoes cut into 1 inch squares ( I don’t peel mine but you can if you want)
- Two Large onions rough chopped
- Three cloves of garlic chopped( I love garlic so often use more and leave some whole)
- two or three frying peppers rough chopped
- two or more fresh, frozen or dried chili peppers (depending if you like a kick or not)
- Around two table spoons of Olive oil
- Salt and pepper to taste
- Lemon Juice, chopped chives or other favorite herb
Put everything except lemon juice and herbs a large heavy-duty pan or wok and mix around so that the oil covers everything. Place on stove and cook vigorously for around 20 mins or until potatoes are cooked stirring occasional, just before the potatoes go soft turn of the heat add lemon juice and herbs and let stand covered for about five minutes. I like to leave without stirring too often so that some of the onions and skins go crispy, makes cleaning the pan a chore but its worth it!
Sprinkle paprika on top and serve with a salad and bread rolls of your choice.
That’s it, I wrote this whilst mine was cooking!
I am often asked what can a vegan eat that is tasty and interesting so over the next few months I am going to try to build up a recipe list to give you an idea of the great options you have eating as a vegan.
So here is the first one
AUBERGINE AND MASH WITH SWEET PEPPER SAUCE
Slices of griddled aubergine with a chopped sweet pepper and spinach sauce, mashed potatoes garnished with deep-fried potato and aubergine skins
- 1 large Aubergine
- 8 medium/large potatoes
- 1 med red bell pepper
- I large onion
- 2 large tomatoes
- I large bag of spinach
- 1 tin chopped tomatoes with juice
- Olive Oil
- 1 TSPN corn flour mixed with 5 tablespoons water from potatoes
Wash, peel and cook potatoes in salted water until they drop off fork when speared , keep the peels
Cut the front and back from the Aubergine, cut into four sections, spray or brush with olive oil and sprinkle with salt, leave for 15 mins before cooking (slice and keep skins)
Dice to around half-inch the onions peppers and tomatoes, gently soften the onions in a large frying pan or wok and then add the red peppers cook for further two mins then add fresh and tinned tomatoes, cook for further 5 mins than add spinach cook for two mins more and thicken with cornflour.
Place the aubergine in electric grill or in grill pan and cook until brown on both sides, mash the potatoes with olive oil salt and pepper (you can add finely chopped raw onion for extra flavour) Deep fry the potato and sliced aubergine skins, place aubergines on plates, cover with sauce add potatoes and garnish with deep fried skins.