![]() Punch down the dough and divide into 10 pieces. ![]() Line a baking sheet with a non-stick silicone mat or parchment paper. ![]() Cover with plastic wrap and let rise until it doubles in size, about one hour. Shape the dough into a ball and place into a greased bowl. Knead, either by hand or using the dough hook, until the dough is elastic and smooth. flour, especially if you live in a humid climate.) Add the almond milk mixture after it’s cooled and use the hook attachment to mix into a soft dough. In the bowl of a stand mixer, whisk together 3 1/2 c. Heat the almond milk and vegan butter in a small saucepan over low heat until warm and melted, then add to a blender with the mashed potato and puree until smooth. The bread is soft with a nice bite from the coating, and they look lovely too! I based my recipe on this one combined with my mom’s famous potato buns. These are such a fun textural component to a burger or sandwich! The “Dutch Crunch” refers to the topping, which is a mixture of sugar, rice flour, and a couple other things that cracks and hardens wonderfully during baking. Patties can be formed and pan-fried over medium heat with some oil until golden. If it’s too stiff, add some of the reserved chickpea juice and pulse to loosen up. You should have a mixture that can be formed into soft patties. In a separate bowl, whisk together the flour, salt, pepper, turmeric, and curry powder.Īdd the flaxseed “egg”, lambs quarter, and dijon mustard to the food processor and briefly pulse to combine. You should have about a cup of cooked florets. Meanwhile, add the lamb’s quarter florets to a small saucepan with a couple of cups of water and bring to a boil over medium heat. In a small bowl, mix the flaxseed meal with the hot water and let sit for 5 minutes. Add the chickpeas, onion, and garlic to a food processor and pulse until the mixture resembles coarse crumbs. hot water (or an egg)ĭrain the chickpeas and reserve both chickpeas and liquid. packed lamb’s quarter florets (will cook down to about 1 c.) They go wonderfully with the spiced chutney below!ġ 1/2c. These nutritious vegan patties get a little extra flavor from the addition of curry powder and dijon mustard. This recipe is a reminder that “weed” is just a title, and that some of the best things in life can be buried under the judgements of others. I am certainly grateful for the people in my life who have found a home here and made it a more culturally rich place to live. We should honor and welcome those who have landed in our midst. After all, isn’t the expectation for humans to learn how to adapt? We are constantly encouraged to go new places and try new things. And yet, there’s no denying that New Americans face judgement and even fear or violence. They bring with them the hope of a new life, the strength of leaving their home behind, and cultural richness to share with their new neighbors. As I pull stems and work carefully, I think about the people that are disdained for their presence in this country New Americans, many of whom are seeking asylum from unsafe conditions. Harvesting such delicious “weeds” often puts me in a reflective mood. ![]() Just be very cautious to forage only in areas that haven’t been sprayed. You’re getting a delicious meal on the cheap and helping maintain the balance of the landscape while you’re at it. This is known as “invasivore eating” and I absolutely love that phrase! When you are eating an invasive plant, you can harvest as much as you’d like - perhaps even some extra to share with a friend or neighbor. Perhaps if we, as a culture, learned to identify and eat these voracious visitors, there would be less need for control measures like pesticides, and a lot of people would get access to free, nutritious food. It’s true that introduced species can become invasive, choking out native plants and shifting ecosystems. They’re displaced and adaptive, which makes them unwanted. Who has the authority to label something as a weed? Plants that are considered weeds here are treasured medicine or food in other parts of the world. Why do we spray them with harmful herbicides when instead we could harvest them and enjoy the vitality they bring to the supper table? Many of these so-called weeds are actually filled with powerful nutrition and health benefits. These are plants that know how to adapt, how to make a home in a new landscape. What a strange view our society has of weeds, which are plants that are able to grow heartily in a variety of locations. Instead, I’ve used a common garden weed known as “Lamb’s Quarter’s.” The flower stalks that appear in late summer give a great texture and flavor to these plant-based patties, not to mention loads of nutrition. OK, I’ll admit, the name of this plant-based sandwich is misleading. New to foraging? Learn more about ethical and safe foraging (plus how to get started) here!
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