Vegan Recipes

Healthy Food in a Hurry…

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. These lightning-fast recipes are truly good: good for your health and good for your schedule.

  1. Salad of mizuna, red onion, nuts, raspberries, oil and balsamic vinegar. Toss together and enjoy!
  2. Simply chop some sweet potatoes and sauté with onions. When soft the onions become soft, add mizuna and sauté for another two minutes. Serve and enjoy!

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Broccoli, Carrot, Currant, & Sunflower Salad

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This recipe spotlights our broccoli, super-sweet Walla Walla onions, and world-famous carrots.
 
 
 

Broccoli

Add some fresh broccoli to your salad for a satisfying crunch.

Whisk together:
2 tablespoons Veganaise or mayo
1 teaspoon mustard
1/3 cup apple cider vinegar
1/4 cup olive oil
2 tablespoons water
Salt and pepper to taste

Toss together:
1 crown broccoli florets, chopped; and stems, grated
1/4 Walla Walla onion, sliced thin
2 carrots, grated
1/4 cup currants or your favorite dried fruit chopped in small bites
1/4 cup sunflower seeds

Mix all ingredients together and chill for 1 hour before serving.

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Raspberry Lavender Vinaigrette

1/2 cup extra-virgin olive oil
3 tablespoons late-harvest sauvignon blanc
(balsamic vinegar may be substituted)
2 tablespoons raspberry vinegar
1 tablespoon minced fresh lavender
2 tablespoons lime juice
Salt and pepper to taste

Combine all ingredients in a jar with a tight-fitting lid and shake until blended. Taste and adjust seasonings. Allow flavors some time to mingle.

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Lavender Infusion

Measure 2 tablespoons lavender buds for each cup boiling liquid (usually water or milk). Steep for 30 minutes. Strain liquid. Lavender infusion can be used to flavor lavender lemonade, ice tea, cakes, cookies and sorbets. A lavender-milk or cream infusion can be used to make lavender crème brûlée, lavender ice cream, lavender cheese cake, lavender scones and more.

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Arugula Pesto

arugula

Tasty, peppery arugula, fresh off the farm!

Arugula is peppery, and with raw garlic this makes for a full-flavored, intense sauce that works great on noodles or to spice up a sandwich.

3 cups packed fresh arugula leaves
1/2 cup mild olive oil
1/2 cup raw almonds
4 cloves garlic, peeled
Salt to taste

Toss the arugula into a small pot of boiling water and stir. Cook for ONLY 20 seconds, fish out with a strainer and quickly plunge into ice water. Let sit for a minute, drain, and remove the arugula from the water. Squeeze out the remaining water with your hands. Put the oil, almonds and garlic in a blender with the arugula. Pulse on and off, scraping down the sides of the blender in between blending until a coarse pesto is formed.This should only take a minute. Do not over-mix or the olive oil may turn too bitter. Transfer to a bowl and season with salt to taste. Serve immediately or refrigerate until needed. Will keep several days. Blanching the arugula leaves will keep this pesto a nice green color.

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Strawberry Topping

Strawberries in pints

Here’s an easy, sweet summertime dessert, starring freshly picked strawberries!

1 pint strawberries, cleaned and stemmed
1/3 cup sugar
1 teaspoon vanilla

Cut about 1/3 of the strawberries in half. In a saucepan over medium high heat, combine all strawberries, sugar and vanilla.

Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. In a blender, puree about 1/3 of sauce, then mix back into remainder. Store in refrigerator.

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Garlic Scape Vinegar

A handful of garlic scapes in the field

Garlic scapes form curly Q’s of mild garlicky goodness!

Garlic scapes are the “flower stalks” of hardneck garlic plants, although they do not produce flowers. These stalks start to appear a month or so after the first leaves. They are usually cut off of the plant, since leaving them on only diverts the plants strength away from forming a plump bulb. If left on, they eventually form small bulbils that can be planted to grow more garlic, but it takes 2–3 years for them to form large bulbs. Many gardeners simply toss their scapes in the compost, but garlic scapes are both edible and delicious, as are the bulbils.Their flavor is milder, but still distinctly garlic. I brush them with olive oil and put them under the broiler until golden. Keep an eye on them, because they broil very quickly. Then they can be pureed and spread on crackers, or added to fava bean hummus. Here’s another great recipe for homemade garlic-flavored vinegar.

1-2 whole garlic scapes, about 12″ in length
Note: Add more garlic scapes for more flavor
1 cup light vinegar, like white wine or rice vinegar
Glass container with non-metal cap or cover

Sterilize bottle and cap, in boiling water or dishwasher. Dry thoroughly.

Wash garlic scapes and allow to dry. Cut into lengths so that the scape can be completely submerged. Do not allow any scape to be exposed.

Roll the scapes gently with a rolling pin, to release more flavor.

Place the scape pieces in the sterilized container and cover completely with vinegar. Cover with lid, cap or cork.

Store in the refrigerator, or other cool, dark place. Check the level of the vinegar in 24 hours and add more if the level has dropped at all.

Soak for 2 weeks. Take out original scape pieces (chopsticks work!), and replace with fresh ones for decoration if you want. Will keep for 2-4 months.

Watch for changes in color, smell, or cloudiness in the bottle and discard if there is a question. Store in the fridge.

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Fava Bean Hummus

fava beans

In this hummus variation, fava beans take center stage to make a tasty spread or veggie dip.

1 cup fava beans (removed from pods and blanched and peeled)
1 bunch garlic scapes, roasted
4 tablespoons olive oil
Lemon juice to taste (optional)
Salt to taste
Basil to taste (optional)

Preheat the oven to 375 F. Place garlic scapes on a cookie sheet with a little bit of oil and roast for about 10 minutes. Remove from the oven and let them cool down.

Once scapes are cool, place all ingredients in a food processor or blender and pulse till combined. If you use a blender, you may need more oil to make the consistency smooth. You can also add a sprig or two of basil as you blend for extra flavor.

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