stuffed squash blossoms
vegan + gf
8 Squash Blossoms
1 Bunch Fresh Sage
1 Recipe of White Bean Hummus
Preheat the oven to 350 degrees.
Make the White Bean Hummus. (see recipe)
Fill a bowl of water and gently submerge the blossoms. Take care to remove any insects or dirt from the flowers. Wait to wash the blossoms until right before using them to retain their freshness.
Carefully open the flowers and place a sage leaf inside followed by 1-2 Tbsp of the hummus mixture. Close each blossom and twist slightly to seal.
Place on a lightly greased baking sheet and bake for 10-12 minutes.
SIMPLE WAYS TO USE
Chop into pieces and sauteé in butter or oil for about 5 - 6 minutes and serve like a green bean or add to salads and stir fries.
Roast or BBQ the scapes whole and serve like garlicky asparagus with an ailoli dip or just some balsamic and olive oil. You can eat the whole stem and flower head.
Make a garlicky pesto using scapes in place of basil.
Stir into risotto dishes.
Make a tempura batter and deep fry them. Serve with sweet chilli dipping sauce.
Chop and blanch them and stir them into mash potato.
Make a scape hummus replacing or mixing in with the chickpeas.
Chop into pieces and sautée or steam the scapes then add them to omlettes, quiches and tarts.
1 can unsweetened coconut milk (not lowfat), stirred
2 teaspoons cornstarch
2 garlic cloves, finely grated
1 teaspoon grated ginger
2 bunches (1.5-2 pounds) Swiss chard, leaves and stems coarsely chopped
Freshly ground black pepper
⅓ cup regular or gluten-free Panko breadcrumbs
2 teaspoons extra virgin olive oil
Preheat the oven to 400˚F. Bring a large pot of water to a boil.
In the meantime, put 2 tablespoons of the coconut milk in a small bowl and add the cornstarch. Stir until dissolved. Set aside. Pour the rest of the coconut milk into a medium saucepan. Add the grated garlic and ginger. Bring to a boil, reduce to a simmer and cook 10 minutes, stirring occasionally.
Give the cornstarch coconut mixture another stir, then whisk it into the simmering coconut milk. Bring back to a simmer and cook, whisking, 2-4 minutes, or until thick and rich.
Season with sea salt.
Once the water reaches a boil, season it generously with salt. Add the Swiss chard and cook until tender, 3-5 minutes. Drain and rinse with cold water. Using your hands, squeeze the water out of the chard.Finely chop the chard and add it to the coconut milk. Stir to combine. Squeeze in the juice from a quarter of a lime, and season to taste with salt and pepper. Transfer to a 1-quart gratin or baking dish. (See the do-ahead tip in the notes below.)
In a small bowl, combine the breadcrumbs and olive oil and toss with your fingers until evenly coated. Season with salt and pepper. Sprinkle the breadcrumbs evenly over the top of the gratin.
Bake 12-15 minutes, or until bubbling and light golden on top. Let cool 5 minutes. Serve warm.
spaghetti with green garlic
vegan + gf
1 pound spaghetti
1/3 cup extra-virgin olive oil
3 heads green garlic (or 4 cloves regular garlic), thinly sliced
1 tablespoon chopped parsley
Small pinch of red pepper flakes
Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining.
Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.
Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired.
with cashew cream
raw, vegan + gf
1 1/2 cups raw, unsalted cashews
Scant one cup water
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup agave syrup
1 heaping tablespoon coconut oil
10 fresh figs, cut in half
1/3 cup unsweetened, large coconut shreds, lightly toasted
1 tablespoon shaved dark chocolatelatefor garnish)
Cover cashews in water and soak for 6 hours or overnight. When ready to make dessert, strain the soaked cashews. In a blender place cashews, scant one cup water, vanilla, salt, agave and coconut oil into the vessel. Blend for about 2 minutes at high speed, until completely smooth. Taste and add more sweetness or salt, if desired. Set aside
Meanwhile, slice figs and toast coconut shreds in a medium, ungreased pan for about 4 minutes, until coconut is slightly brown and fragrant. Shave a chocolate bar or cut chocolate into very small pieces to garnish dishWhen serving, spread cashew cream onto base of a pretty platter, arrange fruit on top of cashew cream and finish with toasted coconut and chocolate. Serve chilled or room temperature.