Friday, March 16, 2018

Backyard weed Green Goddess dressing with Greek yogurt. Gluten free, keto, made with cleavers and henbit.

A healthier take on green goddess dressing. This swaps greek yogurt for mayonnaise, and add in some of the earliest, freshest, wild green herbs of spring. 

I don't know why it never occurred to me before, to make a dressing using edible weeds. It seems like such a simple, obvious idea; but then sometimes its harder to think of the simple stuff, right?

A green goddess dressing seemed like the perfect homage to spring. In name, anyway.

The original "green goddess" dressing dates from the early 1920s, and was named for a famous play, not because of it's use of natural, fresh spring ingredients. In fact, the original green goddess dressing is none too healthy, being mostly mayonnaise thinned out with a little vinegar, and given the barest green tint with a few herbs.

This version remedies that by removing the mayo, adding in greek yogurt, and kicking up the herbs to be the major ingredient, rather than just a flavoring. Plus, I used wild foraged herbs, ones that you can most likely find in your own backyard.

Henbit can easily take over an entire field, turning it to soft purple. I love it for it's abundant growth (great for sustainability) and for it's strong, herbal flavor. 

I chose to use cleavers, (Galium aparine) and henbit (Lamium amplexicaule) because they both have such strong, herbal flavors. There's also a TON of garlic in this dressing, so it packs a ton of flavor.  If you don't love garlic as much as I do, cut my amount by half.

Any strongly flavored wild herb would probably do well in this dressing, like creeping charlie, wood sorrel, lemon balm, bergamot/bee balm, speedwell or goldenrod (later in the year). Or if you like milder flavors you could try nettles or docks.

 Veggie burgers: it's what for din. . .I mean lunch. 
Both cleavers and henbit are invasive species from Eurasia, though they have become more or less naturalized here in North America; their status as invasive species makes them excellent for sustainablity.

I've been enjoying this dressing on EVERYTHING this week: salads, meat, and it's versatile enough to double as a dip (really good for cucumber slices and crudités).

I made it in tandem with these chickpea and curly dock burgers that I posted the other day and they've been a great, quick lunch to heat up as needed. 

Cleavers are one of the most robustly-flavored wild herbs you can gather. 

Green goddess dressing made with greek yogurt and backyard weeds

Makes about 3 cups, can be halved. Total time: >10 minutes.

3 cups of packed cleavers
2 cups of packed henbit
10.5 oz. plain, unsweetened, fat-free greek yogurt (2 individual-size servings)
4-5 bulbs of wild garlic, or 4-5 cloves of cultivated garlic
1/4 cup olive oil
1/8 cup apple cider vinegar
juice of half a lemon
sea salt
freshly ground black pepper.
  1. Bring a large pot of water to boil. Once boiling, add in your cleavers and boil for about 2 minutes, stirring regularly.  Add in your henbit and blanch for another minute. Drain.
  2. Working in batches if needed, add your cooked greens and all other ingredients to a food processor. 
  3. Dressing will keep in the fridge for 5 days. Remember to store in glass, not plastic or metal. 

Thursday, March 15, 2018

Foraging recipe: veggie burgers with chickpeas and edible weeds, vegetarian and gluten-free

All week long I've been eating these veggie burgers/patties, just dripping with the foraged green goddess dressing.
I'll share the dressing recipe soon!

I love me a good veggie burger. (I love a good meat burger too!)

But I've never met a pre-formed frozen patty that I could actually call a good veggie burger. Not even the expensive, organic ones from places I rarely shop in. Part of the problem, I think, is that too many veggie burgers try to be meat substitutes. They try to emulate the texture, and in some cases, the flavor of ground beef.

I guess that makes sense for vegetarians and vegans, who might be craving something they can't have. But, since I am not a vegetarian, I eat plenty of actual beef. So when I want a veggie burger, it's because I am deliberately seeking out the unique flavors, textures and even colors that you can't get with meat.

Of course, some frozen veggie burgers DON'T go the meat substitute route, but they are still a product specifically designed to be mass-produced and shipped and stored in a frozen state for an indeterminate length of time, and reheated through whatever technique the user desires. They are formed first for connivence, and only second for flavor.

This time I used wild curly dock. These burgers are also good with nettles or sow thistle.
Not a forager? Try spinach or kale instead.

My version of a good veggie burger uses a lot of leafy greens. This time I opted for curly dock, because it was abundant and looking super tasty. Sometimes I use nettles, sow thistle, wild mustard greens, pokeweed or lambsquarters, or a mix of any of the above.

I use beans. Depending on the flavor profile I'm aiming for, I usually use black beans (with Mexican seasonings), chickpeas (with Indian or Middle Eastern flavors), or white beans (cannelloni) with Italian seasonings.

This time I mixed it up. I was craving an Italian twist, but I had chickpeas on-hand. As Bob Ross would have said, "It's your world. There are no mistakes, just happy accidents."

If you're thinking that these veggie burgers sound a lot like the pokeweed veggie patties I shared last year, you're right. And I'll probably share something similar next year, I simply love having a lot of these patty/burgers, made from different ingredients, on hand.

Saturday, March 10, 2018

Creamed wild greens with Greek yogurt: vegetarian, high-protein, low carb, low fat, gluten-free optional

Non-foragers, don't run away, although I made this dish with wild, foraged greens, you could easily make it with spinach or kale--and it would still be a healthier take on the creamed side dish.

Spring is officially ON in north Texas, and a lot of our freshest, tenderest wild greens are peeking out above the duff. But it can still be chilly, this year more than most, with temperatures in late February dipping into the 30s. And cold weather craves comfort food.

This dish makes great use of 3 invasive species: bastard cabbage (Rapistrum rugosum) a member of the mustard/cabbage family, curly dock (Rumex crispus), and this field garlic, I'm not sure which one it is, but if you get that garlic smell, it's an edible garlic.

If you don't have either of these wild greens, feel free to sub any mustard greens, lambsquarters, dandelion greens, sow thistle, spinach, kale, etc.

Bastard cabbage, Rapistrum rugosum.
All members of the cabbage/mustard family are edible,
if you can identify them properly.

Curly dock, Rumex crispus. An abundant, invasive wild edible,
available throughout North America.
I have a post on how to ID this plant, see below for more.

As yet unidentified wild garlic. It appears to be a hybrid with
invasive crow garlic, Allium vineale

One of the best things about this meal is that it can be on the table in under 20 minutes, and only uses one pot!!! So easy for cleanup as well. It makes a great side dish for grilled meat, or to help stretch out leftovers.

This dish is vegetarian, low in carbs, low in fat, low sugar, high in protein, and gluten-free optional.

Wednesday, March 7, 2018

Pickled wood ear mushroom relish and how to use it. From foraged wild mushrooms.

My pickled wood ear mushroom relish on grilled Polish sausage with 2 kinds of mustard, grilled peppers and caramelized onions. It tastes as good as it looks!

Wood ear mushrooms are generally regulated exclusively to Asian cuisine, where they are revered as both food and medicine. A Google search will reveal recipes for hot and sour soup, spicy Sichuan salad and the occasional stir-fry.

All great recipes (I've shared my version of hot and sour and Sichuan salad before), but I had to wonder: is there a way for this easy-to-identify wild mushroom to enter main-stream American cuisine?

Wood ear mushroom (also known as tree ear, jelly ear and Latin name: Auricularia auricula), faces a couple of huge challenges.

First, it looks like this:

Despite their unappetizing appearance, wood ear mushrooms have
no flavor, and absorb the taste of whatever you cook them with. 

And second, it has a weird, gelatinous, crunchy texture.

But taste? It doesn't taste bad, in fact, it doesn't really taste like anything. Which is what gave me the idea to pickle it and create a relish.

After all, a good relish is crunchy (wood ear: check) and absorbs the flavors of the vinegar and spices (wood ear: check). Why a relish over a traditional snack pickle? I'm not sure, except I was bored with just pickling things, and I also felt the thin flesh of the wood ear wouldn't hold up as well as a snack food.

The important thing is that they came out great!