If you follow us on Instagram, you may have seen that we ran a ‘Forage for your food’ week recently. If you are not already following us… then head over there now! We have decided to share some of the recipes on our blog too just in case you missed it!
Dandelion Pesto (Vegetarian)
175g of washed dandelion leaves
100ml olive oil
2 large garlic cloves
20g pine nuts
1 tsp sea salt
35g vegetarian parmesan cheese
This one is super easy to do, simply put everything in a food processor and whizz it up. Just ensure you wash the leaves thoroughly first! We love this pesto drizzled over pasta, pizza and potatoes (the 3 student friendly food groups!)
Nettle Soup (Vegan)
1 tbsp olive oil
1 medium onion
2 garlic cloves
1 medium carrot
1 large potato
500ml of vegetable stock
400g of washed nettle leaves
1 can of coconut milk
This is a little more of a challenging recipe than our pesto. Again, ensure the leaves are thoroughly washed, and I would take a good pair of gardening cloves when harvesting the nettles. Firstly, you need to heat the oil in a large saucepan on a medium heat. Then add the chopped onion, garlic, carrot, and potato and fry for 10 minutes. Next, add the vegetable stock and simmer for 15 minutes. Then add the nettles, coconut milk and then some salt and pepper to taste. Finally, the food processor is still your friend so put everything in and whizz that up into a soup!
Wild Garlic Hummus (Vegan)
2 handfuls of garlic leaf
1 can of chickpeas
1 tbsp of olive oil
2 tbsp of tahini
1 tsp of sea salt
Juice of half a lemon
We are definitely all about ease here at Conservation Chat UK and the food processor is truly the highlight of simplicity in the kitchen! For this hummus you literally just need to chuck everything into the processor and whizz it up till you have a smooth consistency. I love this hummus with lots of fresh veggies but also works well in falafel wraps.
Gutweed Crisps (Vegan)
3 handfuls of gutweed (minimum)
Cooking oil
Brown sugar
Sea salt
This recipe is less about quantities and measurements, and more about whatever you can find on the coastline. Do not worry too much about the species ID but do take an image with you of the Ulva intestinalis to guide you. Every species of seaweed that can be reached by foot on the UK coastline is edible, they just might taste a bit different to the gutweed.
Firstly, rinse off the gutweed with freshwater and then pat dry with a clean tea towel. You then need to slowly place this in a pan of oil heated up to 180°C. The cooking time will vary on the quantity of gutweed and how crispy you like it. Usually for a good 3 handfuls of gutweed, it will only take about a minute! Finally, remove the gutweed from the oil and sprinkle with sea salt and brown sugar!
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