Pedagogy of the Plants

Posts Tagged ‘edible

North Georgia Chanterelles

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Discolored Chanterelle

Unidentified Seed Case

Chanterelle

Chanterelles

Click here for Isa Chandra Moskowitz’s vegan white wine garlic chanterelle recipe (which I’ll try after verifying they’re actually chanterelles).

Written by Cameron Brooks

July 10, 2013 at 6:29 pm

Sea Grape, Coccoloba uvifera

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Vegan Sea Grape Jelly Recipe, by Cara Reynolds

2 to 3 quarts of sea grapes

8 cups fruit juice from sea grapes

8 1/2 cups sugar

1/3 cup lime juice

Select ripe and partly ripe sea grapes. Wash and place in large pot, add water to not quite cover the fruit. Bring to a boil and soak until tender. Squeeze juice out by hand or strain through jelly bag, then measure juice.

To each 8 cups of juice obtained, add 8 1/2 cups sugar and 1/3 cup lime juice.

Cook to 225 degrees, which will take about 27 minutes. When it reaches the jelly stage, skim and pour into sterile jars and seal. Makes eight 1/2 pound jars.

A year ago I met Señor Alvarado a few blocks from this plant. Read the rest of this entry »

Written by Cameron Brooks

December 29, 2010 at 12:39 pm

Dandelion, Taraxacum officinale

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Click here for a Dandelion Fritter recipe from Manifest:Vegan.

Written by Cameron Brooks

December 18, 2010 at 12:05 pm

Narrow Leaf Cattail, Typha angustifolia

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Vegan cattail recipes:

Cattail-Wild Rice Pilaf

This recipe can be made with brown rice, but the wild rice adds a special dimension to it.

1 cup dry wild rice (4 cups cooked)
2 Tbsp sesame oil
½ cup chopped green onion
2 cups cattail shoots, sliced (about 30 cattails)
2 tsp salt
½ cup slivered almonds
1. Cook the wild rice until tender.
2. Sautee onion and cattail shoots in sesame oil until tender and translucent.
3. Mix the rice and the sautéd cattail shoots and onion together.
4. Add salt and slivered almonds.
5. Serve hot.

Source: http://wildfoodplants.com

Cattail Wild-Rice Soup

1 cup dry wild rice (4 cups cooked)

2 Tbsp sesame oil

 

½ cup chopped green onion

 

2 cups cattail shoots, sliced (about 30 cattails)

 

2 tsp salt

1. Cook the wild rice until tender.
2. In a heavy-bottomed soup pot sauté onion and cattail shoots in sesame oil until tender and translucent.
3. Add the cooked wild rice, salt and 4 cups of chicken broth or other soup stock of choice.
4. Simmer together for 15-20 minutes and serve.

Source: http://cattails.info/Cattail_Recipe.html

 

 

Written by Cameron Brooks

November 26, 2010 at 5:22 pm