Author: Savannah

Pistachio Fiddle-Head Fern

I’ve always wanted to try some fiddle-head ferns, so I picked some up at the market and blanched them up. They have a fresh and earthy flavor. Here they are complimented by pistachios and capers with an added brightness. Total time: 8 hours 20 minutes Prep time: 8 hours Cooking time: 20 minutes Ingredients: 4 Tbsp capers divided 1 cup pistachios (without shells) divided 1 cup almonds soaked for 8 hours or overnight* 3/4 cup water + 2 Tbsp 1/2 juice of one lemon 6 cloves garlic chopped 4 cups fiddle-head ferns blanched for 2 minutes Pinch of sea salt Cooked grain of choice (image of recipe is on a bed of rice) Directions: Preheat oven to 350 degrees Fahrenheit Meanwhile spread pistachios onto a baking sheet Bake pistachios for 6 minutes until fragrant, then promptly move pistachios to a container to stop cooking While pistachios are cooking, heat a non-stick skillet to medium Move most (all but 2 Tbsp) pistachios to blender Add almonds, 3/4 cup water, lemon juice, and 3 Tbsp capers to …

Delightful Lemon Dill Kale

Total time: 30 minutes Prep time: 10 minutes Cooking time: 20 minutes Ingredients: 1.5 cup white rice rinsed 4 cups vegetable broth divided 2 bunches kale (I used Italian) rinsed Cashew Cream: 1.5 cup cashews 1.5 cup water 4 Tbsp dried dill weed 1 tsp onion flakes 1 Tbsp nutritional yeast Salt to taste Directions: In a pot, bring the rice and 3 cups vegetable broth to a boil covered. Reduce heat to a low simmer and cook about 20 minutes until done. Meanwhile remove the large stems from the kale and discard (or save for a veggie broth for later) In a large pot add kale and vegetable broth. Cook on medium heat for 12 minutes stirring occasionally until tender. Lemon Dill Cashew Cream: Add water, cashews, dill weed, onion flakes, and nutritional yeast to blender and blend on high for 30 seconds or until smooth Zest one lemon and add to blender Juice the lemon and add to blender Puree for another 15 seconds Salt to taste (keeping in mind the veggies with …

Refreshing Oregon Grape Tea

I went out on a hike today to harvest some spruce or Douglas fir tips for tea. The forest had different ideas. While there are a ton of plants to harvest, it is too early in the Pacific NW for evergreen tips. So, when I started snacking on the Oregon grape flowers, which were delicious and sweet; I thought why not pair the sweetness with an evergreen citrus bite of evergreen needles I could find. They paired beautifully and I got this lovely fresh spring tea. I combined the Oregon grape flowers with Douglas fir needles and steeped covered for 20 minutes.  

Thai Broccoli Rice

This is my vegan & soy-free version of Khao Man Gai. When I wasn’t vegan I ate the chicken version, and I now miss the amazing sauce that came with it. So, I of course needed to try to make my own vegan version. I originally tried this with tofu, but it came out with the very distinctive tofu flavor, so  I thought broccoli was a good, mild yet fresh, veggie to substitute. Soy free was just a bonus 🙂 p.s. the flowers in the picture are Oregon grape I found on a hike today. Very delicious Total time: 50 minutes Prep time: 20 minutes Cooking time: 30 minutes Ingredients: Seasoned Rice: 1.5 cups white rice 3 cups water 1 inch ginger sliced 2 inch celery root sliced Sauce: 3 Tbsp chopped ginger 2 scallions roughly chopped with skin 4 Tbsp coconut aminos 4 Tbsp water 3 cloves garlic with skin 1 tsp rice wine vinegar 3 tsp chickpea miso paste Broccoli: 2 pounds broccoli roughly chopped 3/4 cup water 1/4 sauce Steps: Rice: Rinse …

Pineapple Mint Smoothie

Here is my favorite smoothie recipe! Inspired by a trip to Belize with my family. This smoothie is a twist on a coconut mojito that I had on the beach. Hope you enjoy. Ingredients: 30 spearmint leaves 2 cup fresh chopped pineapple 6 Tbsp coconut milk 2 tsp lime juice 3/4 cup ice 1/2 cup frozen mango Directions: Add all ingredients to blender Blend on high for 45 seconds or until the mixture is smooth