We Are Stardust – We Are Golden and We've Got to Get Ourselves Back to the Garden
No one says it better than Joni.
If the idea of becoming a vegan has crossed your mind, this is your lucky month. Summer is about to begin and the grocery stores and farmer's markets will be full of delicious, ripe, organic fruits and vegetables including cherries, blackberries, blueberries, raspberries, nectarines, peaches, plums, watermelon, avocados, eggplant, cucumbers, zucchini, peas, lettuce,arugula, tomatoes, asparagus and more! If your mouth is watering – you can be a vegan.
Here are some wonderful, easy and yummy summer dishes you can make. The salad featured above is just tossed in a light lemon and olive oil dressing, sea salt and fresh ground pepper. Today I topped it with some Fiddleheads. Yes I said Fiddleheads.
Fiddleheads are the furled fronds of a young fern.They contain various vitamins and minerals, as well as omega-3 and omega-6 fatty acids. They are a source of antioxidants and dietary fibre. They are also rich in potassium. Make sure you wash them well and cook before eating. I steamed them for about 10 minutes. Thanks Cissy for the inspiration.
- 1 lb asparagus (woody ends removed)
- ½ nutmeg finally grated
- 2 red onions (chopped) optional
- 3 tbsp olive oil
- 4 garlic cloves, roughly chopped
- 3-4 handfuls mixed salad leaves
- handful of rocket leaves
- small bunch fresh mint or flat-leaved parsley, roughly chopped
- grated zest of 1 large orange
- juice of 1 large orange
- juice of ½ lemon
- 1 tbsp maple syrup
- 4 tbsp olive oil
- salt and pepper
- Place the asparagus into a large roasting pan with the nutmeg, onions, olive oil and garlic and mix well. Roast for 15-18 minutes. Cool
- Wash and dry the salad/rocket leaves and put into a shallow salad bowl. Scatter asparagus on top and mint and herbs.
- Combine dressing
- Pour over dressing (as little or as much as you want) and scatter some orange zest.
- 1½ cups whole-grain spelt flour
- ½ cup oat bran
- ½ cup wheat bran
- 1 tsp baking soda
- 2 cups plain soy or rice milk
- veggie oil for cooking
- ½ pinT fresh blueberries or frozen
- maple syrup for serving
- In medium bowl, stir together slower, oat bran, wheat bran, baking soda and salt. Add soy milk and stir until thoroughly combined.
- Brush large nonstick or cast-iron griddle or skillet with oil and heat over moderate heat until hot but not smoking. Working in 3 to 4 batches, pour ¼ cup batter per pancake onto griddle and press 12-15 blueberries into each pancake. Cook until bubbles appear and pop on surface and undersides are golden brown, 3 to 4 minutes. Flip pancakes, then turn off heat and let pancakes continue to cook in pan until undersides are firm and light golden. Repeat to cook remaining pancakes, oiling and reheating griddle between each batch. Serve pancakes warm with additional berries and maple syrup.
- ¼ cup loosely packed fresh mint
- 3 tbsp sugar
- 1¼ lb blackberries, left whole, or 1½ lb sweet cherries, pitted and halved
- 3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted, and cut into ½ inch thick wedges
- ½ lb seedless grapes (1½ cups) halved
- Pulse mint and sugar in a food processor until finely ground.
- Sprinkle mint sugar over fruit in a large bowl and toss gently to combine.
- Let stand 5 minutes before serving.
Hope you enjoy.
ps (the photo is foraged wild lettuces with lemon juice, olive oil and shallots – simple and lovely and at a store near you)