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Recent Eats via the Farmer's Market – swell

Recent Eats via the Farmer's Market

I’ve been going to the farmer’s market and getting so excited by produce that I tend to overbuy and have too much of something.  Well, more than I need for a recipe or two sometimes.  Like garlic scapes.  My herbs are also growing almost out of control outside, so I thought I should bring the two together and make a creamy cannelini dip with a hint of basil and lemon.  This is a lot lighter than pesto, both in flavor and tummy-filling-factor, but sometimes I think that’s kinda nice.  I ate them with vegetable crudites, as a sandwich spread, and with some pasta – it’s kind of a dip and sauce in one.

Lemony Scape and Herb Spread (makes about 2 cups):

1 c chopped garlic scapes

large handful of basil leaves (about 15 large leaves)

1/4 c packed parsley leaves

1 3/4 c cannelini beans (one 15 oz. can)

juice of one lemon

2 tbsp olive oil

1 tbsp nutritional yeast

1/4 tsp salt

fresh black pepper, to taste

Place scapes, basil, and parsley in the food processor and pulse until coarsely chopped.  Add remaining ingredients and process until smooth.

This week I was excited to find squash blossoms all over the market, and I picked up a bag of almost 20 for $1.  I’ve seen it battered and fried most often, but I felt a bit lazy today and started looking up other ideas.  I veganized a combination of recipes for sopa de flor de calabaza or Mexican squash blossom soup.  Basically it’s some onions and garlic with squash blossoms, veggie stock, non-dairy milk, spices and corn.  Everything I’d read promised a light zucchini flavor, and hey, I love creamy soups with corn – should be good, right?  Wrong.  Well, it was wrong for me.  The flowers were so bitter it pretty much ruined the soup and I threw out the other serving.  Ah, well… at least I didn’t waste a bunch of money on some exotic ingredient (though I did save two to fill with leftover pine nut crema and sprinkled with cornmeal and toasted, and they were better but still pretty bitter.  I put them on top of the soup).

Tomorrow I’m planning on making something delicious with my market strawberries that doesn’t involve baking – raw strawberry pie!  Yum.  Speaking of raw, I recently got back into making Ani Phyo’s Coconut Breakfast Cakes.  My friend made them and was not impressed; he found them too sweet and too heavy.  I like them pretty well but can see what he means (and others, it seems), and have a few issues of my own (like how they taste terrible the next day).  I think there might be a way to combine the rawmelette shells with these in a way that doesn’t require a dehydrator, which would be happy news to all of you who like the thought of trying raw food but don’t have a lot of equipment.  So, imagine waking up to a plate not unlike this (only better!):

If the strawberry pie doesn’t get posted first, be prepared for some tasty flaxjacks in the near future.  Hooray omega-3s!

No Responses to “Recent Eats via the Farmer's Market”

  1. Yoga Witch says:

    Have you found any alterations that lighten the sweetness and heaviness of these breakfast cakes?

    • a-k says:

      My thinking is to reduce the amount of flaxseeds to cut down on the heaviness, making up for the bulk with some fruit and maybe a little shredded coconut. And to reduce or eliminate the agave, since the fruit should take care of that. I haven’t done this as a non-dehydrated breakfast cake, so I’m not sure what the added moisture from the fruit will do, but I’m going to try it out tomorrow morning :-)

  2. That scape/herb spread looks fabulous! I make a lot of hummus and other bean spreads, but I never think to add herbs. I’ll have to change that now…

  3. Rachel says:

    I recently read a post involving banana flowers and the blogger forgot to soak them pre-cooking and they were incredibly bitter. Having tried neither banana flowers nor squash blossoms, I have no idea whether the cooking process is the same but the two posts struck me as similar.

    By the way–someone brought a avocado lime pie based on your recipe to a Minneapolis potluck a few weeks ago and it was amazing!

    • a-k says:

      I think the issue with the squash blossoms is the stamens are really bitter… I was pretty sure I removed all of those by cutting off the stem end of the flower and shaking them out. But it’s possible I missed some. Or I just hate squash blossoms!

      That’s good to hear about the avocado lime pie… and in Minneapolis, too! Thanks for sharing.

  4. DJ says:

    Love flax so looking forward to those flaxjacks! That lemony scape and herb spread looks lovely and summery too!

  5. Andrea says:

    That scape dip looks great. The soup looks delicious – too bad it didn’t taste as good as it looks!

  6. I wasn’t crazy about those Ani pancakes either. I made ‘em once and made myself eat them. But I won’t make them again. Too flaxy for me … and I love flax. Oh well. They sure are pretty though.

    As for squash blossoms, I’ve only had them stuffed with tofu ricotta, battered and fried. And they were delicious until I ate a bite near the stem part. That bite was very bitter. I think the petals themselves are tasty, but get bitter closer to the stem.

    The pesto dip looks yummy! Can you believe I’ve never even seen a garlic scape?!

  7. Mary says:

    I always overbuy at the farmers’ market. The produce is always so beautiful, I can’t resist. I like your white bean/garlic scape idea. I made a pesto with scapes, but it was very heavy.

  8. Courtney says:

    That scape spead sounds great–did you use *raw* garlic scapes? Or did you cook them first?

    And I am sorry your soup wasn’t great! I wonder if maybe they were not fresh? I have heard you need to eat them pretty quickly…like maybe they picked them on Saturday and then you bought them on Sunday?

    Yum–can’t wait for the flapjacks recipe :-)


  9. [...] my friends, is a white (turned green) bean dip, inspired by Swell Vegan’s lemony scape and herb spread. It’s served over toast and avocado slices, and it tastes like heaven. The recipe is as [...]

  10. That scape dip looks really tasty! I can’t seem to find scapes at my farmer’s market but I’ll keep looking! Oh and yes please more raw recipes that don’t need a lot of fancy equipment!

  11. Marija says:

    Thanks for the recipe. The dip sounds amazing. Lemon and basil – yum!

  12. mihl says:

    I am a little bit jealous of your great produce! I’ve never had both garlic scapes anz zucchini blossoms.

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