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.

Peasant-Style Foraged Nettle & Ham Bone Stew

Some weeks ago I stumbled upon this post for a recipe called "Green-as-Spring Veal Stew". The blog post was based on a recipe from a book called "Around My French Table" by Dorie Greenspan. After reading it over I knew I had to do a wild version of my own.

Vibrant & tasty wood nettles

There are many things I like about the original, and many more things I don't. The dish is clearly based on French peasant fare (which I love): it's rustic, simple, cooked long and slow, and very hearty. But then it veiered away from its roots, I think the author took it "upscale".

What I like about European peasant fare, or Southern Soul Food, or Western frontier food, or any number of others, is that you make do with what you have, use what is cheap, what is in season, and you make a lot out of a little. You don't waste, and you don't take anything for granted.

Foraged Spring Stracciatella with Nettles & Field Garlic

Spring foraging should be well underway mid-April, but it's a week or two late this year. So I came up with this dish as a way to make the most of the small edibles one can find just starting to come out here and there.

Field garlic: the tube-like leaves are hollow
and smell strongly of garlic when broken

Traditional stracciatella is made with spinach, and has a very mild flavor, so henbit, deadnettle, or lambsquarters (when they start to come up) would be great, but I wanted something with a bit more of an herbal punch--and these greens, a mix of bitter (dandelion), pungent (field garlic and ramps) and sweet (nettles) satisfied my craving for the flavors of spring. But the recipe isn't exact, feel free to substitute whatever comes your way or strikes your fancy.

The base recipe is vegetarian. I added pasta and Italian sausage to the dish to make it a main course meal. You could leave both out, and make it a starter course or light lunch. Or you could replace with cannelloni beans and make it gluten-free and vegetarian. If you have a little more time on your hands to run to the bakery, serving the soup with some whole-wheat bread and ramp butter would be amazing!

Spring is Springing, and so are the Edibles

Young Ramps just starting to peek out.

Hello! Did you miss me? I wasn't the best blogger last fall, and I certainly was absent all winter. I had plans too. . . I was going to do book reviews during the winter months, but I just couldn't get excited about writing them. No more promises this year. . .I will post when I have something to share, and I won't when I don't.

Anyway, spring is back, kind of--due to the harshness of the season, it's about 2 weeks behind where it usaually is right about now.

If you are new and curious, now is actually a good time to start getting into foraging. Edibles aren't quite as abundant or as large as they will be in a couple of weeks, but they are in some ways easier to spot, as they generally come up earlier than cultivated plants. Of course, they are also harder to ID, since most websites and books don't show the young plants, they only showcase mature specimens.

With that in mind, there are some photos I would like to share, which showcase some of the things popping up right about now,

Before I begin, I want to reiterate the ground-rules. Proper identification is the responsibility of the harvester. I am giving you clues and tips as to how I identify things, it is your job to confirm them with reliable sources to your own satisfaction. If you are ever in the slightest doubt about a plant or mushroom--don't eat it. Also, don't harvest edibles from areas that may be contaminated. This would include areas that may have been exposed to pestasides, fungasides and weed-killers, areas near highways or busy streets, areas that may have had industrial or chemical run-off, and areas frequently trafficked by people walking their dogs. Finally, this guide is for Early Spring (usually late March to early April) in the Northeast, only! That is to say, New England and the Mid-Atlantic states, and north to Ontario and Quebec in Canada. What grows in your spring might be totally different. Even in the Northeast, remember to factor in "early" and "late" spring conditions.

Superfood "Mac & Cheese" Casserole Recipe with Foraged Nettles and Quinoa

While looking for morels this weekend, I was pretty excited to stumble upon a nice patch of wood nettles. Wood nettles, like their more popular cousins the stinging nettles, are nutritional powerhouses--superfoods! They are rich in vitamins A, C, D, and K, and calcium (more than a glass of milk!).

For me, nettles I trust to eat are rather a rarity. Stinging nettles are generally easier to find, because they prefer disturbed ground settings, growing as common weeds in areas that have been touched by human hands. But for this reason, at least in NJ where I live, I never find any I can trust to be pesticide and road-waste free. These gorgeous plants, growing deep in the old-growth forest, were clearly untouched and safe to eat.

Tasty young wood nettle

Despite their name, wood nettles still sting, especially the older plants. As I was hunting for morels that day, I didn't have any gloves. For that reason, and because the shoots are more tender and flavorful anyway--I avoided any plants over about 7", and focused on harvesting the little ones. I still got stung, sometimes enough to make me walk away and continue my search for morels for a good 15 minutes, till the sting subsided. As Thayer (in his book, the Forager's Harvest) says, it is best to only touch the stems with your tough finger-tips. The worst stinging happens when you accidentally brush the plant with the soft skin on top of your hand, or inside your wrist.

I have had this recipe on my mind for some time, and I rushed home to make it. It's really, really good. It's guilt-free comfort food, a perfect balance of vitamins from the nettles, protein from the quinoa and cottage cheese, calcium from the nettles and the cheese, and minerals from the mushrooms. By replacing some of the cheddar with fat-free cottage cheese (another superfood), we up the nutrition and reduce the fat further while still keeping the oozy cheesy, gooey-ness factor.

Next time you get stung by a weed in your garden, whip this up for dinner, you won't be disappointed!