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Hey guys, this is Heather from healthyveganrecipes.net. Today, weíre going to make a dandelion green
recipe, because Phil and I are staying in his parentís place and there are dandelions
everywhere, which is actually very pretty if you can get over the fact that their dandelions.
Itís like these beautiful little yellow bits all over through the green grass. Itís been
raining hard here so the grasses are really green. Anyway, I went out today and collected
some dandelion greens, and if you do not have some dandelions at home, theyíre starting
to sell them at stores now, which is very interesting.
What I have here are quite large, theyíre probably the size that you would find at the
store. The larger they are, the larger the chance for them to get bitter, but the smaller
ones are really nice but it gets a long time for them to pick so I got some big ones.
Weíre going to make a sauce out of them, a dandelion green recipe sauce, so weíre
going to blend them up with some stuff and make a sauce that Iím going to serve over
some quinoa, but can use any type of grain or pasta, make a nice light pasta sauce and
toss it in there with some cherry tomatoes.
You can also use it on anything else. You can thin it out and make it into a soup ó
dandelion green sauce. Iím going to start my sauce with some frozen peas, some fresh
peas would also be fantastic. It is still spring here and the peas are not yet quite
mature, so Iím using some frozen.
These are actually edamame beans, which are the fresh version of soy beans. Normally,
I only used fermented soy but I havenít put anything that talks about fresh soy beans.
If anyone has some info on that, let me know, but as far as I know, most of the downsides
of soy are with the dried beans.
Personally, I can digest these one pretty easily, whereas I had a hard time digesting
tofu or dried soy beans. One thing to keep in mind when youíre buying soy beans is that,
this one comes from China, even though all the fields around here are going to be covered
with soy beans.
The ones that come from China are the ones that we eat, and China has different organic
standards so I look for this one ó the Canada organic standard symbol on it, because itís
imported to Canada. USDA has slightly lower organic standards than Canada, but the best
one to look for is QAI, which is Quality Assurance International where they do a fantastic organic
standard.
The problem with non-organic soy is that it has the potential to be genetically modified.
So, I got a little bit of water at the bottom here and Iím going to put this over to the
stove to cook for just about five minutes, just to get warmed up and soft.
If you want to skip ahead to the dandelion green recipe, Iíll be posting it over at
healthyveganrecipes.net.
Once those peas or beans are softened for about 5 minutes, but before its totally done,
Iím going to throw these dandelions in there for them to welt, and it helps reduce any
toxins while also reducing the greensí bitter taste. You can do the raw if you like, but
Iím going to throw mine in, just to welt them a little.
I donít want them to go more than that, because if you over cook them, theyíll actually become
more bitter. So, there, the dandelion greens are just welted and Iím going to throw it
with the peas or beans into a food processor. You can use a blender if you don have a food
processor, but it wonít work quite as well and it needs more liquid if you use it.
Iím also going to throw in the water that I was cooking the peas in. I put it in the
measuring cup to see how much Iím using. Iím also adding some rice milk that I made
myself, you can find the recipe for this over at the website: healthyveganrecipes.net.
Iím not yet sure how much rice milk Iím going to use yet for this dandelion green
recipe, but Iíll see as I started blending things up. So there is the things so far with
only a quarter cup of water, what Iím going to do next is, this is actually an experimental
recipe ñ meaning I havenít made this before.
Iím going to zest a lemon, what Iím going to do is get the zesting tool. If you donít
have one, just pick one up because its super cheap and super useful ñ just peel of the
zest of the lemon which Iím going to throw directly at the food processor.
So yes, I havenít made this before and I was searching around for some flavors to add
in here, and I found this lemon so I got the zest plus the juice in the food processor.
I also found some chive outside that are looking lovely, so they need to go in, but my favorite
accompaniment to lemon and chives is dill, so Iím going to throw the whole bag in there.
I also got some garlic chopped up here, and add them in, and then blend them again. I want to get the
soy beans or peas, whatever youíre using, blend it up first to get a bit of a texture
going, where everything else can blend into.
At this point, Iím going to add the rice milk until I got the consistency that i want.
So, I got the lemon juice, a little bit of extra liquid here now. Dill smells so good
when itís blending up. It helps to get things down from the side before adding that rice
milk.
I ended up adding about æ of a cup of that rice milk, and the whole thing is very finely
chop-up at this point. Itís not a totally smooth sauce because of the dill and dandelion
greens and the chives ñ none of those things are going to get chop-up perfectly smooth.
Now its time to season this, so I already got dill, lemon and chives in here and what
Iím going to add next is some salt. Itís always helpful to bring flavors together,
and itís especially helpful if youíre doing something bitter foods like dandelion green
recipe.
Iím also adding some nutritional yeast, because this is one of my favorite combos with the
dill, the chives and the garlic ñ pretty excellent, pretty good. I like to put quite
a bit in there, but go with whatever much you like. Iím going to finish that with a
little splash of apple cider vinegar, which will help lighten this up a little bit, and
cut through any of that bitterness.
It actually has a similar effect of salt in bringing flavors together, so Iím going to
give this one last blend to see how itíll taste. Alright, moment of truth, letí see
how this goes. Itís quite nice, it doesnít quite the dill flavor I was expecting with
the packet of dill that I throw in there, but itís quite.
We might need to add a little bit of salt to bring out the flavor of the dill, so I
might add a little bit of salt and give this a little more go and thatíll be good. I hope
youíll enjoy this, you can find the dandelion green recipe at healthyveganrecipe.net.
I wish you happy picking of your dandelions.