Tag Archive for: feed your wild

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Spiny Amaranth Stuffed Mushrooms

INTRODUCTION These stuffed mushrooms are perfect bite-sized snacks for parties, and a great way to introduce wild foods to the uninitiated. INGREDIENTS 12 crimini mushrooms, cleaned,  stems removed 1 cup steamed potatoes, mashed 1/2…
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Spiny Amaranth Puree

INTRODUCTION This incredible green puree is an amazing addition to any dish which needs a wild boost.  Vibrant in color, it's perfect poured on top of soups, pasta, grains, cooked veggies, in smoothies...we love it in nearly everything. INGREDIENTS 4…
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Protected: Spiny Amaranth Pakoras

INTRODUCTION Pakoras are tasty Indian treats, typically made from vegetables dipped in a flavorful batter and crisply fried.  Our version combines Spiny Amaranth with potato, spices, and chickpeas to create a delicious wild food experience. …
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Spiny Amaranth Frittata

INTRODUCTION Enjoy this egg dish with breakfast, brunch, or anytime.  It's less dense than an omelet, yet more elegant than scrambled eggs...and packed with wild nutrition! INGREDIENTS 1 tablespoon olive oil 2 cups Amaranth 1/2…
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Haole Koa Spring Salad

INTRODUCTION Fresh and beautiful, this recipe brings the feeling of a verdant spring even though haole koa is available year-round. Recipe by Chef Sofia Flores Florencia @abuelitatechnology INGREDIENTS ¼ cup green haole koa…
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Haole Koa & Roasted Garlic Spread

INTRODUCTION This spread is delicious as taco seasoning, on a bagel, on toast, and even pasta salad. Store any extra in the refrigerator for up to one week. Recipe by Chef Sofia Flores Florencia @abuelitatechnology INGREDIENTS 2…
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Haole Koa and Nopal Salad

INTRODUCTION This salad feels so nourishing on a hot summer day. To prepare the nopal make sure it doesn’t have any thorns or glochids, if you need to remove them it’s best to handle them with a gardening glove and go against the grain…
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Guaje and Rajas con Crema

INTRODUCTION Rajas are strips or slices of poblano chilies. Guaje is the name for haole koa in Spanish. This delicious vegan crema can be eaten as a side dish, put into sandwiches, and more. Recipe by Chef Sofia Flores Florencia @abuelitatechnology INGREDIENTS 4…
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Lebanese inspired Haole Koa Falafel

INTRODUCTION These can be made into larger patties as a vegan burger, served as appetizers, or as delicious Lebanese-inspired falafel. If you have access to wild greens, like Spanish Needles, you could add in place of cilantro or parsley. The…
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Salsa Verde

INTRODUCTION Delicious roasted flavor, lots of fresh lime juice on top, and a creamy consistency. INGREDIENTS 1 pound tomatillos, husked and quartered (roughly 3 cups) 1/2 onion, large dice (roughly 1 cup, large chop) 4…
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Protected: The Dirty Haole

INTRODUCTION This drink is a wonderful use of the leftover juice from our Dill Pickle Buds recipe. You can use either vodka or gin, wash the glass with extra dry vermouth prior to pouring in the mix, add lemon rind and more pickled things…
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Mole Verde

INTRODUCTION This green mole is delicious and fresh! The flavors are bright and alive and pair well with any roasted vegetable or tamales. If you are going to warm up a bit to serve, just warm and avoid going into a simmer as the flavors…