"Wildman" Steve Brill

Active Roster

Media

Sponsors

Wild (and not-so-wild) Recipes


A Slice of Juneberry Creme Pie

Acorns-Basic Preparation

Acorns contain bitter, unhealthful tannin in varying concentrations. Here's the way to remove it and make the acorns edible. Ignore this recipe if you’re a squirrel, because you’re already adapted to handling concentrated tannin.

Use acorns in the white oak group, those species with blunt-tipped leaves. Acorns in the red oak group, with pointy-tipped leaves (the tips resemble needles) contain too much bitter, unhealthful tannin to leach out easily with the following method

1. Boil acorns in water 1-2 minutes to loosen their shells.

2. When cool, cut them into quarters with a paring knife to shell more readily.

3. Shell the acorns, discarding any insect-damaged, internally blackened ones.

4. Put 1-1/2 cups of acorns in a blender, fill almost to the top with water, and blend until finely chopped, the size of rice grains (to create more surface area for the boiling water to act on).

5. Boil the acorn bits 5-10 minutes in water, and taste one of the largest pieces. If it has any trace of bitterness, change the water again, repeating this procedure until all the bitterness is gone.

6. Drain and use within a couple of days (acorns are very perishable, raw or cooked) or freeze.

7. You can dry acorns in a food dehydrator, or on a cookie sheet in an oven on the lowest setting, with the door ajar to release the water vapor

8. When the acorns are dry, you can grind them into flour in a grain mill, spice grinder, or blender.

Acorn Tortillas

Acorn flour provides these tortillas with an exceptional flavor and a delightfully soft texture.

DRY INGREDIENTS
7 oz. sweet brown rice flour or any whole-grain flour
4 oz. acorn (Quercus species) flour
1/3 cup arrowroot
1/2 tsp. Vege-sal or salt, or to taste

WET INGREDIENTS
3 tbs. corn oil
1/2 cup lukewarm water or as needed

1. Mix together the dry ingredients.

2. Stir in the corn oil, then the lukewarm water. Use enough water to make a soft dough that you can press into a very thin sheet between your fingers. If the dough is too sticky to work, add more flour.

3. Divide the dough into 6 balls.

4. Roll the balls into flat, round disks about 1/8 inch thick between 2 sheets of wax paper with a rolling pin, or flatten into disks with a tortilla press.

5. Cook each disk on both sides on a very hot unoiled griddle until flecked with brown, less than 1 minute altogether. Don’t overcook or the tortillas will get hard. You may brush cooked tortillas with corn oil, or spoon them with chili sauce and roll them up, using the Mexican fillings. Sauces such as guacamole or hot sauce are also suitable. Some cooks will fry the filled tortillas in 1/4 inch of oil, but this creates food unnecessarily high in fat.

A healthier alternative is brushing the outside of the rolled tortilla with corn oil and baking it 10-15 minutes in a 350° F oven.

Note: You may keep cooked tortillas warm in a covered baking dish in an oven on the lowest setting, or refrigerate or freeze them, then reheat briefly on a hot griddle.

Makes 6 tortillas

Cooking Time: 30 minutes

Crunchy Almond Butter

Why buy this popular spread in the health food store or supermarket when it is cheaper to make it fresh in minutes in a food processor?

7 cups unblanched, raw whole almonds
1/4 cup almond oil
1 teaspoon salt

1. Process 6 cups of the almonds with the almond oil and salt in a food processor, using the chopping blade, until the mixture is smooth.

2. Add the remaining 1 cup almonds and process until they are finely chopped. (If you want smooth almond butter, add all the almonds at the beginning.) Crunchy Almond Butter will keep, tightly covered, in the refrigerator for up to 2 months.

Makes 4 cups

Apple and Knotweed Pie

Japanese knotweed's sour flavor complements all sweet fruits, and it does a great job in this nontraditional apple pie, with an unusual herb-flavored crust, and a filling sweetened with the herb stevia instead of sugar or honey.

Crust
2 cups buckwheat flour
1/2 tsp. salt
1 tsp. dried spearmint, ground
1 tsp. coriander, ground
1/4 cup almond oil, or as needed
1/2 cup apple juice, or as needed

Filling
2-1/4 cups tart apples, sliced
1?4 cup Japanese knotweed shoots, sliced
1/2 cup apple juice
1 tsp. liquid stevia
1 tsp. cinnamon
1 tsp. powdered ginger
1/4 tsp. nutmeg, ground
1/4 tsp. cloves, ground
1/2 cup sunflower seeds
1/4 cup each black walnuts and English (commercial) walnuts, or 1/2 cup English walnuts
3 tbs. tapioca

1. Chill all crust ingredients.

2. Mix the flour with the seasonings.

3. Cut in the oil. Mix until you have the consistency of wet sand.

4. Slowly mix in the cold apple juice until you have a dough that's elastic and pliable, but not mushy, and knead.

5. Press this into an oiled 9 inch pie pan. Save the excess dough to use on top of the filling.

6. Mix all filling ingredients together.

7. Prick holes in the crust with a fork, then fill it with the filling.

8. Place the excess dough on top, lattice style.

9. Bake in a preheated 425 degree F oven 10 minutes, checking that the crust doesn't burn.

10. Reduce the heat to 350 degrees F, turn the pie pan to distribute the heat more evenly, and bake another 30 minutes, or until the crust is crisp and the filling is bubbly.

Makes 1 pie; serves 6

Preparation time: 40

Baking time: 40 minutes

Autumn Olive Berry Jam

Click Here

Béarnaise Sauce à la Brill

This mock French béarnaise sauce uses American wild leeks (ramps) instead of shallots, as well as tofu and lecithin granules instead of egg yolks. Ramps beat out shallots hands down for flavor, the tofu provides texture, while the lecithin adds the flavor of raw egg yolk without the cholesterol or danger of salmonella.

2 tablespoons chopped fresh parsley leaves
4 cloves garlic, peeled
1 1/2 cups olive oil
2/3 cup well-drained silken tofu
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1 tablespoon ramp bulbs
1 tablespoon lecithin granules
1 teaspoon mellow (light-colored) miso
1/2 teaspoon turmeric
1 teaspoon freshly ground yellow mustard seeds (1/2 teaspoon seeds)
1/2 teaspoon dried thyme, finely crumbled
1/2 teaspoon dried marjoram, finely crumbled

1. Chop the parsley and garlic in a food processor or by hand.

2. Add the remaining ingredients and process until smooth (or chop the vegetables by hand and mix in the ingredients with a whisk or fork).

3. Transfer the mixture to a medium-size saucepan and heat the sauce through over medium-low heat, stirring often.

Don’t allow the sauce to come to a boil or it will lose its texture. (If the sauce comes to a boil, beat in more tofu.)

Béarnaise Sauce à la Brill will keep, tightly covered, in the refrigerator for 5 days.

Makes 4 cups

Beach Plum Custard

Replacing egg yolks with lecithin granules and butter with corn oil; thickening this dish with silken tofu and kudzu, and sweetening it with stevia, you get the structure of a custard without the health drawbacks. Then you can use tart, flavorful beach plums as the recipe’s centerpiece, contrasted by sweet, chewy figs, and flavored with suitable seasonings, for a perfect dessert.

4 cups silken tofu, drained
2 cups beach plum jam
1-1/2 cups figs
1/4 cup lecithin granules
1/3 cup kudzu
2 tbs. corn oil
2 tsp. vanilla
1 tsp. liquid stevia
1 tsp. nutmeg, ground
1 tsp. pennyroyal or mint, ground
1 tsp. orange extract
1 tsp. cheesecake extract (optional)
1-1/2 cups pecans

1. Purée all the ingredients except the pecans in a food processor.

2. Stir in the pecans.

3. Transfer to 2 oiled baking dishes and bake 40 minutes in a preheated 375 degree oven or until an inserted butter knife emerges clean.

Serves 15

Beach Plum Jam

Here’s a quick jam when you have lots of beach plums to spare. Freeze it in ice cube trays, then pack the jam cubes into a freezer container, so you can defrost small amounts of jam as needed.

Ingredients
5 cups beach plums
1 cup apricot juice
1 tbs. agar flakes
1 tsp. liquid stevia

Directions
1. Simmer all ingredient together 5 minutes, stirring often.
2. Strain out the pits using a food mill.
3. Allow to cool to room temperature to gel.
Serves 15

BAKED WILD PARSNIPS From Underground Cuisine Backpacker Magazine, March 2008

A crunchy side dish for soup or pasta.

3 cups wild parsnips, coarsely sliced (substitute: regular parsnips)
2 tbs. vegetable oil
1 tbs. balsamic vinegar
1/2 tsp. thyme
1/2 tsp. rosemary
dash of cayenne hot pepper or 1/4 tsp. black pepper
1/4 tsp. salt

At home
Combine the thyme, rosemary, cayenne, and salt in one zip-top bag. Stash the vegetable oil and vinegar in a plastic container.

>At camp
Slice the parsnips coarsely. Mix all ingredients together on a plate. Wrap the mixture in aluminum foil, place over hot coals, and bake 15 minutes, turning occasionally.

Serves 4

Blackberry Dumplings

These corn-oat dumplings cooked in a wild blackberry sauce are an exceptional treat. This unusual dessert is one of my favorites, and I'm sure the same will be true for you. Serve hot!

Dumplings
1 1/3 cups (5.5 ounces) oat flour and 1 cup plus 2 tablespoons (5.5 ounces) buckwheat flour and 1-1/4 cups (5 ounces) yellow cornmeal, or 1 pound any whole-grain flour
2 1/2 tablespoons freshly ground flaxseeds (1 tablespoon seeds)
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 teaspoon dried mint, finely crumbled
1/2 teaspoon powdered ginger
1/2 teaspoon salt
3/4 cup soy milk or nut milk
1 tablespoon corn oil
1 tablespoon vegetable glycerin or 1 tsp. liquid stevia (optional)
1 teaspoon vanilla extract
1 cup cooked brown rice
1 tablespoon lecithin granules

Sauce
4 cups unsweetened blackberry juice or other fruit juice
1/4 cup kudzu or arrowroot
1/2 tsp. liquid stevia
1 tablespoon red wine
1/2 teaspoon amaretto extract (optional)
1/4 teaspoon freshly ground cloves
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon liquid stevia (optional)
2 cups wild blackberries

1. To make the dumplings: In a large bowl, mix together the flours, ground flaxseeds, cream of tartar, baking soda, mint, ginger, and salt.

2. In a medium-size bowl, mix together the soy milk, corn oil, vegetable glycerin, and vanilla. Mix the wet ingredients into the dry ingredients. Stir in the brown rice and lecithin. Shape the dough into about 32 balls, 1 inch in diameter.

3. To make the sauce: Mix together all the sauce ingredients except the blackberries in a large saucepan and bring the pot to a boil over medium heat, stirring often.

4. Add the dumplings, reduce the heat to low, and simmer, covered, for 15 minutes. Add the blackberries and simmer, covered, for another 5 minutes.

Serves 6 to 8.

Blackberry Pancakes

These pancakes are unbelievably delicious, and wild blackberries make them even better. As in many of my recipes, flaxseeds and lecithin granules perform superbly in replacing egg whites and yolks, respectively. Serve with Wild Strawberry Fruit Sauce, jam, or syrup.

1-3/4 cups (7 ounces) oat flour and 1-1/2 cups (7 ounces) buckwheat flour, or 14 ounces any whole-grain flour
1/4 cup lecithin granules
5 tablespoon freshly ground flaxseeds (2 tbs. seeds)
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
3 1/2 cups soy milk or nut milk
1/4 cup corn oil
2 teaspoons liquid stevia
1/2 teaspoon blackberry extract (optional)
2 cups wild blackberries
1/2 cup walnuts

1. In a large bowl, mix together the flour, lecithin, ground flaxseeds, cream of tartar, baking soda, cinnamon, salt, and nutmeg. Stir in the soy milk, corn oil, liquid stevia, and blackberry extract, if you are using it, being careful not to overmix. Stir in the blackberries and walnuts, being careful not to overmix.

2. Drop a few tablespoons of the batter onto a hot, oiled griddle and spread the batter into a circle. Cook each pancake until it is lightly browned underneath, and then flip it over with a metal spatula, and cook the other side until it is browned. Repeat until you've used up all the batter.

Makes 12 pancakes

Black Raspberry Ice Cream

Wild black raspberries are among the best fruits on earth. And my simple method of making vegan ice cream can't be beat for flavor and nutritional values. Together you'll create one of the best desserts you've ever eaten.

1-1/2 cups wild or commercial black raspberries
2-1/2 cups soymilk or nut milk
1/2 cup canola oil
1/2 cup raw cashews
1/2 cup silken tofu
1/4 cup vegetable glycerin
1/4 cup lecithin granules
1 tsp. liquid stevia
1/2 tsp. salt
1 tsp. vanilla extract
1 tsp. raspberry extract (optional)
1/4 tsp. amaretto extract (optional)
1/2 tsp. orange extract

1. Purée all ingredients except 3/4 cups of the raspberries in a blender.

2. Strain out the seeds through a sieve.

3. Pour into an ice cream machine and run according to the manufacturer's directions until done.

4. Stir in the remaining raspberries.

Makes 6 cups

Black Walnut-Carob Cake

A Wonderful Alternative To Chocolate Cake, And Completely Sin-Free.

DRY INGREDIENTS

1-2/3 cups (8 oz.) sweet brown rice flour + 1-2/3 cups (8 oz.) buckwheat flour, or 1 lb. any whole grain flour
1 cup carob powder
4 tsp. cream of tartar
2 tsp. baking soda
2 tsp. dried mint, ground
2 tsp. cinnamon, ground
1 tsp. coriander, ground
1 tsp. star anise, ground

WET INGREDIENTS

2 cups apple juice
1/4 cup corn or sesame oil
1/2 cup silken tofu, drained

OTHER INGREDIENTS

1 cup commercial walnuts, chopped
1/2 cup black walnuts or hazelnuts, chopped

CAROB ICING
2 cups almonds
1/2 cup carob powder
2 tbs. cherry juice concentrate
1 tbs. vanilla extract
1/2 tsp. liquid stevia or 2 tbs. honey, rice syrup, or barley malt
1/4 tsp. cloves,
8 tsp. cognac extract (optional)
1/8 tsp. almond extract

1. Mix together wet ingredients.

2. Purée the wet ingredients in a blender.

3. Mix the wet and dry ingredients together. Don’t overmix.

4. Mix in nuts.

5. Press into an oiled baking dish.

6. Bake in a preheated 350° F oven 45 minutes or until an inserted toothpick emerges clean.

7. Meanwhile, mix the icing ingredients together in food processor, using the chopping blade, until the nuts are well-chopped (or mix by hand).

8. Remove the cake and cool on a rack.

9. When cool, top with icing.

Serves 4-6

Preparation Time: 60 + 45 minutes

Black Walnut Bisque

You’ll love this quick, simple, delicious soup.

5 cups vegetable stock or water
3/4 cups hazelnuts
1/2 cups black walnuts or commercial walnuts
1 cup silken tofu, drained
1 celery stalk, sliced
2 tbs. white oak wine or sherry
1 small, hot pepper, seeds and ribs removed, or 1/4 tsp. cayenne hot pepper, or to taste
1/4 tsp. liquid stevia (optional) or a dash of any sweetener, or to taste
2 tbs. corn oil
2 tbs. mellow (light-colored) miso or 1/2 tsp. salt, or to taste
2 tbs. any wild or commercial onion leaves, chives, or scallions, chopped
1/2 tsp. nutmeg, ground

1. Simmer all ingredients except the wild onion leaves, corn oil, miso and nutmeg 5 minutes.

2. Purée in a blender in 2 batches with the corn oil and miso, holding down the blender cover with a towel to prevent eruption.

3. Serve hot, garnished with the wild onion leaves and nutmeg.

Serves 6

Preparation Time: 25 minutes

BASIC BURDOCK RICE From Underground Cuisine Backpacker Magazine, March 2008

This potato-like root soaks up salty spices.

1/2 cup burdock, thinly sliced (substitute: canned water chestnuts)
2 vegetable bouillon cubes (for 2 cups of water)
1 cup instant brown rice (try Successbrand "Boil-in-a-Bag Brown Rice")
1 tbs. tamari soy sauce
1 tbs. olive oil or other vegetable oil
1 tsp. thyme
1 tsp. sage
1 tsp. rosemary

At home

Combine all dry ingredients in a Ziploc bag. Pour wet ingredients into separate plastic containers.

At camp

Slice water chestnuts or burdock into 1/16-inch slices. Combine all ingredients in a quart-size pot.

Cover, and simmer over low heat for 10 minutes or until all the liquid is absorbed.

Serves 4.

Burdock Pickles

People used to pickle food to preserve it before they had refrigeration, as vinegar stops bacteria from growing. Pickling makes food tasty and healthful, unless it’s overly salted or chemically contaminated. The process works especially well with burdock root.

4 cups burdock root, cut into finger-sized pieces
1 cup brown rice vinegar
1 cup water
18 common spicebush berries or 2 tbs. allspice
2 tbs. bayberry leaves or commercial bay leaves
1 tbs. star anise
2 tbs. fresh commercial ginger, sliced
2 tsp. black mustard seeds
1 tsp. cloves
1 tsp. Vege-sal or salt

1. Steam the burdock on a steamer rack over water 40 minutes, or until tender enough to pierce with a fork, or pressure cook it 15 minutes.

2. Drain the burdock and put into jar.

3. Place a fork in the jar to prevent it from shattering.

4. Meanwhile, mix the vinegar and the water, and bring to a boil.

5. Pour this over the burdock and stir in the remaining ingredients.

6. Remove the fork, cover, and refrigerate at least 12 hours before serving. This recipe lasts for weeks refrigerated.

Makes 4 cups

Preparation Time: 20 minutes

CRAVING PICKLES? DIG BURDOCK! BUY FRESH BUY LOCAL Franklin Foodie.com May 2, 2011 By Leslie Alexander

Kinpira Gobo

Beginners usually get into trouble when they sauté burdock root (gobo in Japanese) instead of simmering or steaming it because sautéing makes it harder to make the root tender. The trick is to slice the root razor-thin and braise it after sautéing, as in this spicy Japanese side-dish.

2 tbs. dark (toasted) sesame oil
2 cups burdock root, very thinly sliced
2 cups wild or commercial carrots, thinly sliced
2 tbs. fresh ginger, thinly-sliced
1 clove garlic, peeled but not cut
1/2 cup redbud wine, mirin (Japanese rice wine), or white wine
1/4 cup whole sesame seeds
2 tbs. tamari soy sauce
1 tbs. chili paste or 1/2 tbs. cayenne hot pepper, or to taste

1. Sauté the burdock, carrots, ginger, and garlic in sesame oil 10 minutes, stirring often. Remove and discard the garlic as soon as it turns slightly brown.

2. Meanwhile, toast sesame seeds in a frying pan over medium heat, stirring constantly, until they pop and become slightly brown and fragrant. Remove the sesame seeds from frying pan and set aside.

3. Add the remaining ingredients to the sautéed vegetables, bring to a boil, reduce the heat, cover, and simmer 15 minutes.

4. Add the sesame seeds.

Serve hot as an appetizer, a condiment, or a side dish.

Makes 2-1/2 cups

Preparation Time: 35 minutes

Cardunes in Wine

This wonderful, simple recipe is similar to one for artichoke hearts that the Romans enjoyed two thousand years ago. Hail Caesar!

2 tbs. olive oil
4 cloves of garlic, crushed
2 cups peeled, sliced immature (soft, flexible) burdock flower stalks (cardunes), parboiled in water 1 minute and drained; or 2 cups artichoke hearts, sliced
2 tsp. oregano
1/4 tsp. Vege-sal or salt, or to taste
1/4 tsp. black pepper, or to taste
3/4 cups stock or water
1 tbs. wineberry wine or red wine

1. Sauté the garlic and burdock stalks in the olive oil 5 minutes.

2. Add the remaining ingredients and cook over medium heat, uncovered, stirring often, until all the liquid is absorbed or evaporated, about 5-10 minutes.

Serves 4-6

Preparation Time: 20 minute

Chocolate Cherry Pudding

The bittersweet/grapefruit flavor of black cherries blends beautifully with the additional boost it gets from chocolate.

8 cups black cherries
4 cups water
1/4 cup agar flakes
1/4 cup vegetable glycerin
2 tbs. arrowroot
2 tsp. liquid stevia
1 tsp. cherry extract
1 tsp. coriander
1/2 tsp. ginger powder
1/2 tsp. star anise, ground
1/4 tsp. nutmeg, ground
4 oz. unsweetened dark chocolate
1/3 cup toasted walnuts, chopped
2/3 cup cacao nibs

1. Simmer all ingredients except the chocolate, nuts, and nibs 10 minutes.

2. Remove the seeds with a food mill immediately and stir in the chocolate.

3. When cooled, stir in the nuts and nibs.

Serves 6 to 8

Preparation Time: 30 minutes

Cattail Fried Rice

This savory version of a well-known Chinese dish combines left-over rice with wild plants.

1 tablespoon toasted sesame oil
1/2 cup peeled and chopped cattail shoots
1 cup shallots, chopped
2 cloves garlic, chopped
3 cups cooked brown rice
2 tablespoons soy sauce
1 tablespoon chili paste or 1/2 teaspoon cayenne pepper

Heat the sesame oil in a large skillet over a medium flame. Add the cattails, shallots and garlic and saute for 5 minutes. Add the remaining ingredients and cook until the rice is hot. Stir frequently to prevent sticking.

Serves 4

Carob Chestnut Fudge

Whether you use wild chestnuts and pecans, or fudge things by buying the ingredients in the store, you'll love this nutritious candy.

1 1/2 pounds shelled, boiled chestnuts
1 cup pecans or other nuts
1/2 cup unsweetened shredded coconut
6 tablespoons sesame oil
1/2 cup carob powder
1 teaspoon vanilla extract
1 teaspoon Angostura bitters
1-1/2 teaspoons freshly grated orange rind or 1/2 teaspoon dried
1/4 teaspoon liquid stevia or 2 tablespoons honey, rice syrup, or barley malt

Carob Creme

The best way to use carob as a substitute for chocolate is to sweeten it and include complementary flavors. This wild-seasoned, rich, healthful pudding can also be used in other recipes, such as parfaits, ice cream toppings, and icings.

1/2 cup pitted dates
One 19-ounce package silken tofu, well drained
1/2 cup carob powder
1 tablespoon vegetable glycerin, honey, barley malt, or rice syrup
2 teaspoons vanilla extract
1 teaspoon liquid stevia or 2 tablespoons honey, barley malt, or rice syrup
1 teaspoon dried wild spearmint or other mint, finely crumbled
1/2 teaspoon common spicebush berries, finely chopped
1/4 teaspoon freshly ground cloves
1/2 cup carob chips

1. Place all the ingredients, except the carob chips, in a food processor and process until smooth, or chop the spicebush berries very fine by hand and purée them with the other ingredients with a whisk.

2. Mix in the carob chips.

3. Chill Carob Creme completely before serving.

Carob Creme will keep, tightly covered, in the refrigerator for 1 week.

Makes 3 cups

Preparation Time 10 minutes

Chocolate Lava Cake

Similar to sugar- and dairy-laden cakes in flavor and texture, the luscious dessert is better-tasting and good for you.

6 tbs. corn oil
1/2 lb. unsweetened chocolate
3/4 cup lecithin granules
6 tbs. arrowroot
1 tbs. vanilla
2 tsp. coffee extract
1 tsp. orange extract
3/4 tsp. salt
2 tbs. liquid stevia
1 cup dates
3-3/4 cups silken tofu, drained
1/2 tsp. xanthan gum
1/4 tsp. guar gum

1. Melt the chocolate in a double boiler.

2. Purée with all remaining ingredients in a food processor.

3. Bake in a preheated 350 degree oven 30 minutes in an oiled baking dish.

4. Chill in a refrigerator until set, then cut into 6 parts.

Serves 6

Coconut Cupcakes

When my 3-year-old daughter Violet requested that we make cupcakes, this is what we came up with. My methods of using alternative sweeteners, thickeners, and whole grains works perfectly. You’ll love these desserts!

Dry Ingredients
5-1/4 oz. barley flour + 5-1/4 oz. sweet brown rice flour, or 10-1/2 oz. any whole grain flour
1/2 cup dry shredded coconut
1 tsp. baking soda
1 tsp. xanthan gum
1/2 tsp. guar gum
1/2 tsp. salt
1/4 tsp. nutmeg, ground
Ingredients to Blend
1-1/4 cups coconut milk
1/4 cup coconut oil
2 tbs. lecithin granules
1/2 tbs. liquid stevia
1 tsp. vanilla
1 tsp. white wine vinegar or other vinegar

Frosting
1-1/3 cups silken tofu, drained
1/2 cup dry shredded coconut
3 dates
2 tbs. lecithin granules
2 tbs. raw cashews
1 tsp. liquid stevia
1/4 tsp. amaretto extract or almond extract

1. Mix together the dry ingredients.

2. Purée the ingredients to blend in a blender.

3. Mix the dry ingredients with the purée. Don’t overblend.

4. Transfer to oiled muffin tins and bake in a preheated 350 degree oven 25 minutes or until an inserted toothpick emerges clean.

5. Meanwhile, purée all frosting ingredients except 1/4 cup of the coconut.

6. Remove cupcakes from tins and cool on a rack.

7. Place icing on top of cupcakes

8. Press remaining coconut on top of icing.

Makes 13 cupcakes

Preparation time: 30 minutes

Baking time: 25 minutes

Coconut Rice

Coconut milk is a common ingredient in lands where coconuts grow, so it's no wonder that this rice recipe tastes like something originating in Southeast Asia, despite its wild American seasonings.

6 bayberry leaves
2 cups brown basmati rice
One 14-ounce can unsweetened coconut milk (1-2/3 cups)
1/3 cup Wineberry Wine or red wine
2 cups water
2 small chiles, seeds and ribs removed, chopped, or 1/2 teaspoon cayenne pepper, or to taste
1 tablespoon tamari soy sauce
4 cloves garlic, minced
1 teaspoon vanilla extract
1 teaspoon dried lemon verbena or mint, finely crumbled
1/2 teaspoon ground dried wild ginger or regular ginger
1 teaspoon Vege-Sal or 1/2 teaspoon salt

1. Put the bayberry leaves in tea bag or tea ball or tie them up in a piece of cheesecloth. Place the bayberry leaves in a large saucepan with the remaining ingredients. Bring the pot to a boil over medium heat, reduce the heat to low, and simmer, covered, until all the liquid is absorbed and the rice is tender, about 40 minutes.

2. Remove and discard the bayberry leaves before serving.

Serves 6

Carob Chip Ice Cream

The seed of the Kentucky coffee tree makes this carob-flavored ice cream taste more like chocolate than ever.

2 cups soy milk or nut milk
1 cup well-drained silken tofu
1/2 cup carob powder
1/2 cup raisins
1/2 cup cashew butter or 10 tablespoons raw cashews
1/2 cup canola oil
1/4 cup vegetable glycerin, honey, barley malt, or rice syrup
2 tablespoons lecithin granules
2 teaspoons vanilla extract
8 common spicebush berries or 1/2 teaspoon freshly ground allspice berries
1 Kentucky coffee-tree seed (not the pod), toasted and ground
1/2 teaspoon salt
1/4 teaspoon freshly ground cloves
1 teaspoon liquid stevia

1. Place all the ingredients in a blender and process until smooth

2. Chill (or begin with chilled ingredients) if required by your ice cream machine.

3. Pour the mixture into the ice cream machine and freeze according to the manufacturer's instructions.

Makes 5-1/2 cups

Preparation Time 15 + 60 minutes

Carob Chip Spice Cookies

Wild herbs make these healthful, chocolate-like cookies so good that it’s hard not to feel guilty when you eat them. I always make double the amount so I can stash away a supply in the freezer.

DRY INGREDIENTS
8 oz. buckwheat flour + 9 oz. sweet brown rice flour, or 17 oz. of any whole grain flour.
1 cup carob powder
2 tsp. star anise, ground
1 tsp. dried (or 1 tbs. fresh) wild ginger or dried commercial ginger, ground
1 Kentucky coffee-tree seed, ground; or 2 tsp. coffee substitute
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt

WET INGREDIENTS
1-1/2 cups apple juice
10 tbs. cup corn oil or flaxseed oil
2 tsp. fresh orange rind or 1 tsp. orange extract
2 tsp. vanilla
1/2 tsp. Angostura bitters (optional)

OTHER INGREDIENTS
2 cups chopped Brazil nuts or walnuts
2 cups carob chips
1/2 tsp. ground common spicebush berries, finely-chopped, or 1 tsp. allspice, ground

1. Mix together the dry ingredients.

2. Mix together the wet ingredients.

3. Mix the wet and dry ingredients together. Don’t overmix.

4. Mix in the remaining ingredients.

5. Shape cookies on 3 oiled cookie sheets with a spoon.

6. Bake in a preheated 350° F oven for 15 minutes or until an inserted toothpick emerges clean.

7. Cool on racks.

Makes 3 dozen cookies

Preparation Time: 50 minutes

Creamy Cashew Salad Dressing

This is the perfect dressing for a wild green salad. The creaminess of the blended cashews balances the robust greens.

6 tbs. olive oil
6 tbs. canola or sunflower oil
1/4 cup red wine vinegar
1/4 cup raw cashews
1/4 cup mellow (light-colored) miso
2 cloves of garlic
2 common spicebush berries, or 1 tsp. allspice, ground

Purée all ingredients in a blender.

Makes 1-1/2 cups

Preparation Time: 5 minutes

Spanish Sausages

Because common spicebush berries taste like allspice, they make a perfect seasoning for these meatless Spanish sausage patties, also called chorizos.

5 cloves garlic, peeled
6 common spicebush berries
2 1/2 cups cooked lima beans
1/4 cup olive oil
3 tablespoons hot paprika
3 tablespoons red wine vinegar
1 tablespoon freshly ground coriander seeds
1 tablespoon Bragg's Liquid Aminos, tamari soy sauce, or Vege-Sal, or 1 1/2 teaspoons salt, or to taste
2 teaspoons dried oregano, finely crumbled
2 teaspoons chili paste or 1 teaspoon cayenne pepper, or to taste
2 teaspoons freshly ground black pepper (1 teaspoon peppercorns)
1/2 teaspoon freshly ground cumin seeds
2 cups fresh cornbread bread crumbs or other bread crumbs

1. Preheat the oven to 350 degrees.

2. Grind the garlic and spicebush berries together in a food processor or chop them fine by hand. Add the remaining ingredients, except the bread crumbs, and process until the beans are mashed, or mash the ingredients together in a large bowl with a potato masher or fork. Mix in the bread crumbs.

3. Shape the mixture into patties and bake the patties on an oiled cookie sheet for 30 minutes, or cook them in an oiled frying pan with a raised grill until the patties are lightly brown, about 10 minutes on each side.

Serves 6 to 8

Creamy Ramp Dressing

This is one of my favorite salad dressings. It has a creamy texture and piquant flavor, and it takes only a few minutes to make.

1/2 cup olive oil
1/2 cup canola oil
1/2 cup balsamic vinegar
1/4 cup ramp bulbs
4 cloves garlic, peeled
1/4 cup mellow (light-colored) miso
1 tablespoon chili powder or 1/2 teaspoon cayenne pepper

1. Place all the ingredients in a blender and process until smooth.

2. Creamy Ramp Dressing will keep, tightly covered, in the refrigerator for up to 1 month.

Makes 2 cups

Imam

Here's a wild version of a classic Turkish vegetable casserole. Curly dock does a more than adequate job replacing the traditional lemon juice as the source of tartness.

1/3 cup olive oil, or as needed
5 medium-size zucchini, sliced lengthwise
1 medium-size eggplant, sliced into medium-thick rounds
4 medium-size carrots, sliced
1 large onion, chopped
6 cloves garlic, chopped
4 medium-size ripe tomatoes, chopped
4 cups curly dock leaves, chopped
1/4 cup fresh parsley leaves, chopped
2 teaspoons Vege-Sal or 1 teaspoon salt, or to taste
2-1/2 cups walnuts, chopped

1. Preheat the oven to 350 degrees.

2. Heat the olive oil in a large skillet over medium heat. Add the zucchini, eggplant, carrots, onion, and garlic and cook, stirring, for 10 minutes.

3. Transfer the vegetables to a food processor, add the remaining ingredients, except the walnuts, and process until smooth, or chop fine with a knife. Mix in the walnuts.

4. Transfer the vegetable and walnut mixture to a 14 X 9 X 2-inch oiled baking dish and bake it until bubbly, about 30 minutes. Serve hot as a dip. Imam will keep, tightly covered, in the refrigerator for 5 days.

Makes 2 cups

Curry Seeds

One secret of this blockbuster snack food and appetizer consists of infusing flavor into the sunflower seeds by boiling them with curry powder and then roasting them with more curry. If you don’t want it very hot and spicy, reduce the amounts of curry powder and chili paste.

10 cups boiling water
The juice of 2 lemons (1/4 cup)
8 cups shelled sunflower seeds
6 cloves of garlic, crushed
1 cup curry powder, or to taste
2 tbs. Vege-sal or 1 tbs. salt, or to taste
2 tbs. olive oil
1/4 cup chili paste (available in Chinese grocery stores) or 1 tsp. cayenne hot pepper, or to taste

1. Bring the sunflower seeds and garlic to a boil in the water and lemon juice with half the curry powder, Vege-sal, and chili paste over high heat, stirring occasionally.

2. Reduce the heat and simmer covered, stirring occasionally, over low heat.

3. Drain in a colander.

4. Mix the sunflower seeds with the olive oil and the remaining curry powder, Vege-sal, and chili paste.

5. Place in 2 roasting pans and bake in a preheated 300° F oven, stirring every 20 minutes, for 3 to 4 hours or until dry and crisp.

Makes 8 cups

Time: 20 minutes + 3-4 hours

Curried Dandelions

Dandelions defend themselves with bitterness. By the time they get ready to flower, most people don’t like them. The leaves are moderately bitter even when they’re at their best, in early spring and late fall. But you'll never know this when you apply Indian cuisine to this common, super-nutritious, easy-to-recognize wild green.

tbs. corn oil, peanut oil, sesame oil, or olive oil
9 cups young common dandelion leaves or other bitter wild or commercial greens
4-1/2 tsp. garlic, chopped
1-1/2 cups water
3/4 cup silken (the softest variety) tofu
2 tbs. mellow (light-colored) miso
1-1/2 tbs. lime juice
1-1/2 tbs. curry powder, or to taste

1. Sauté the common dandelion leaves and garlic in the oil 10 minutes.

2. Meanwhile, puree the remaining ingredients in a blender.

3. Add the puree to the dandelions, bring to a boil, reduce the heat to low, cover, and simmer 10 minutes.

Serves 6

Dandelion Fried Rice

Pieces of shrimp or pork enhance the flavor of ordinary fried rice. Pieces of dandelion greens and bits of texturized vegetable protein seasoned with Chinese flavors perform the same function remarkably well, resulting in a rice dish that can serve as a meal in itself.

5 tbs. peanut oil
1 tbs. dark (toasted) sesame oil
2 cups common dandelion leaves, coarsely-chopped
2 small hot chili peppers, seeds and ribs removed, chopped, or 1/4 tsp. cayenne hot pepper, or to taste
4 large cloves of garlic, chopped
1 tbs. fresh ginger, chopped
5 scallions, chopped
1/2 cup texturized vegetable protein (TVP)
2 cups basmati brown rice or other brown rice
2-3/4 cups water (or 2-2/3 cups water if you’re using a rice cooker)
2 tbs. tamari soy sauce, or to taste
1 tsp. brown rice vinegar

Assemble all ingredients beforehand.

1. Stir-fry the dandelion greens in 2 tbs. of the peanut oil over high heat in a wok or frying pan, stirring constantly, 90 seconds.

2. Add the chili peppers, garlic, and ginger and continue stir-frying another 30 seconds. Remove from the wok and set aside.

3. Stir-fry the scallions and texturized vegetable protein in another 2 tbs. of the peanut oil 2 minutes, then remove from the wok and set aside.

4. Stir-fry the rice in the remaining peanut oil and the dark sesame oil 2 minutes.

5. Place all cooked ingredients and all remaining ingredients into a saucepan, bring to a boil over medium heat, reduce the heat to low, cover, and cook 40 minutes, or until all the water is absorbed (or cook in a rice cooker until done.)

Serves 6-8

Preparation Time: 40 minutes

Dandelion Colombo

Like the curries of India, Colombo is a traditional blend of herbs. Originating in Sri Lanka and Senegal, it migrated to the French Antilles islands of Martinique and Guadeloupe. A Haitian friend described it to me, I applied it to wild dandelions in America, and I'm offering it to you. Simple!

2 tbs. peanut oil
6 cups dandelion leaves, wild or commercial chicory leaves, or other bitter greens, chopped
1 medium cauliflower, sliced
6 cloves of garlic, chopped
2 small hot chili peppers, seeds and ribs removed, or 1/4 tsp. cayenne hot pepper, or to taste
1 tsp. coriander, ground
1 tsp. turmeric
1 tsp. yellow mustard seeds, ground
1 cup coconut milk
1/2 cup silken tofu, drained
1/4 cup water
1-1/2 tbs. mellow (light-colored) miso
1/2 tsp. rum extract, or 2 tbs. rum or any wild wine or sherry (optional)

1. Sauté the dandelions, cauliflower, garlic, and chili peppers in the peanut oil 10 minutes.

2. Meanwhile, puree the remaining ingredients in a blender.

3. Mix the puree with the sautéed ingredients, bring to a boil, reduce the heat to low, cover, and cook another 10 minutes, or until the cauliflower is tender.

Serves 6

Dandelion Sauté

This is one of the best ways to learn to appreciate the flavor of dandelions.

4 cups chopped dandelion leaves
3 cups chopped onions
3 tablespoons olive oil
2 cups grated wild or commercial carrots
1 tablespoon tamari soy sauce
1 tablespoon of wine.
A few cloves of minced garlic
Optional: Black pepper to taste

1. Sauté the onions in the olive oil.

2. When soft, add the carrots, dandelions, garlic, wine and soy sauce.

3. Cook for 10-20 minutes until all the flavors meld.

Serves 6

Dandelion Sesame

Very young dandelion leaves impart a bitter flavor that may be wonderful or terrible, depending on how you prepare and season them. The four other ingredients in this recipe optimize the dandelion’s flavor, and this simple side dish is equally good if you use very young wild chicory or very young wild lettuce leaves.

1-1/2 tbs. olive oil
7-1/2 cups (packed) of very young common dandelion (Taraxacum officinale), wild or commercial chicory (Cichorium intybus), or wild lettuce (Lactuca species) leaves
6 cloves of garlic, chopped
3/4 cup sesame seeds
2-1/2 tsp. Bragg’s liquid amino’s or tamari soy sauce

1. Toast the sesame seeds in a frying pan over medium heat, stirring constantly, 2-3 minutes or until lightly browned and fragrant. Immediately remove from pan and set aside.

2. Gently sauté the dandelion leaves and garlic in the olive oil 15 minutes, stirring often.

3. Stir in the Bragg’s liquid aminos and sesame seeds and serve hot.

Enoki Burdock Soup

Asian chefs prize the enoki mushroom (velvet foot) for the magic it imparts to soups. You'll certainly agree when you try this recipe—one of my best soups.

6 cups vegetable stock
1-1/4 cups very thinly sliced burdock root or sliced carrots
2 tablespoons sesame oil
6 cups enoki mushroom caps, sliced
3 celery stalks, sliced
1 tablespoon peeled and finely chopped fresh ginger
4 cloves garlic, chopped
3 tablespoons kudzu or arrowroot
1/2 teaspoon freshly ground anise seeds
3/4 teaspoon freshly ground celery seeds (1/2 teaspoon seeds)
1 teaspoon freshly ground Szechuan pepper (1/2 teaspoon peppercorns) or 1/2 teaspoon freshly ground white pepper (1/4 teaspoon peppercorns), or to taste
1-1/4 cups drained silken tofu, diced

1. Place 5 cups of the stock and the burdock root in a large saucepan and bring the pot to a simmer over medium heat. Reduce the heat to low, and simmer, covered, for 15 minutes.

2. Meanwhile, heat the sesame oil in a large skillet over medium heat. Add the mushrooms, celery, ginger, and garlic and cook, stirring, for 10 minutes.

3. In a small bowl, mix the kudzu into the remaining 1 cup stock with a whisk or fork. Then stir the kudzu mixture into the boiling stock, along with the cooked vegetable mixture and the remaining ingredients. Bring the pot to a boil over medium heat, stirring often. Reduce the heat to low, cover, and simmer for 10 minutes. Serve hot.

Serves 6

Early Spring Salad With Creamy Dressing

Wild greens are the best salad ingredients in the world, and shepherd’s purse is one of the finest. Here’s a preparation of shepherd’s purse and wild greens, along with an unusual potato-thickened dressing, that will result in one of the best salads you’ve ever eaten!

2 cups shepherd's purse leaves, chopped
2 cups of any other wild greens, chopped
1-1/2 cups olive oil
1 cup water
Juice of 1 lemon
2 cloves of garlic
1 tsp. fresh ginger
1/2 small commercial red onion
1/4 cup fresh parsley or cilantro
1 tsp. rosemary, ground
1 tsp. turmeric
1 tbs. dark miso
1/2 cup cooked potatoes, or as needed

1. Wash the greens as follows: place them in a colander in batches, and set the colander in a bowl that's shorter than the colander. Run cool water through the colander so the vegetables swim around in the water, the dirt flows out through the holes and over the sides of the bowl, and the greens stay in place.

2. Spin dry, or pat dry with towels. Salad dressing won't cling to wet greens, and wet greens perish quickly (that's why herbals tell you to collect greens in the morning, after the dew has dried—also because the sunlight hasn’t had a chance to drive off essential oils—and why you shouldn't wash your wild greens until you're ready to prepare them).

3. Chop the greens into bite-sized pieces. They'll stay fresh and nutritious for close to a week in the refrigerator.

4. Purée all remaining ingredients in a blender, except the potatoes. Gradually add enough potatoes to the blender to thicken the dressing to your taste.

5. Toss the salad with the dressing, sit down at the table, and go directly to salad-lover's heaven!

Serves 4 to 6

Preparation time: 20 minutes

Eggplant Purée

This mild Turkish dip is perfect served as an accompaniment to wild mushrooms or wild vegetables.

3 medium-size eggplants
2 tablespoons corn oil
1 tablespoon any whole-grain flour
3/4 cup Tofu Cream Cheese
1 teaspoon Vege-Sal or 1/2 teaspoon salt, or to taste

1. Prick the eggplants with a fork and toast them directly over a stovetop burner over high heat, or place the eggplants on a baking sheet and cook them under a preheated broiler until they are blackened, turning them with large tongs or a fork every few minutes.

2. Submerge the blackened eggplants in a large bowl of cold water and remove the skins with your fingers. Squeeze any excess water out of the eggplants, and then slice them thin.

3. Meanwhile, in a medium-size skillet over low heat, heat the oil, add the flour, and cook it for 4 minutes, stirring occasionally.

4. Stir in the Tofu Cream Cheese, Vege-Sal, and sliced eggplant and bring the mixture to a boil, stirring often. Reduce the heat to low and simmer the mixture, covered, for 10 minutes, stirring often.

5. Chill the purée and serve it as an appetizer.

The purée may be arranged in a ring, with cooked wild mushrooms or mock meat in the center.

Eggplant Purée will keep, tightly covered, in the refrigerator for 5 days.

Makes 4-1/4 cups

Wild Guacamole

Epazote, the classic herb of Mexican cuisine, finds its natural home in this familiar, south-of-the-border dip.

Ingredients:
2 ripe avocados
Juice of half a lemon
2 cloves garlic, chopped
1/2 T fresh epazote, finely chopped
1/2 tsp salt, or to taste
1 tsp hot pepper sauce, or to taste
1/2 tsp cumin, ground
1/2 tsp black pepper, ground, or to taste

Directions:
Mash the avocado with the other ingredients.

Makes 2 cups

Fiddlehead Chili

Japanese knotweed's sour flavor complements all sweet fruits, and it does a great job in this nontraditional apple pie, with an unusual herb-flavored crust, and a filling sweetened with the herb stevia instead of sugar or honey.

2 medium onions, diced
4 cloves of garlic, chopped
2 tbs. olive oil
2 green peppers, diced
3 stalks of celery, diced
2 cups firm tofu, diced
2 cups puréed tomatoes
2 cups ostrich fern fiddleheads
2 tbs. whole-grain flour
º cup homemade or wine commercial red wine
4 bayberry leaves or 2 commercial bay leaves, enclosed in a tea bag or a tea ball (so you can remove them and you won't swallow the sharp leaves)
1-1/2 tbs. paprika
2 tsp. marjoram, ground
1 tsp. cumin, ground
1 tsp. cayenne pepper
1/2 tsp. black pepper, ground
2 to 4 tbs. chili powder, or to taste
1 tsp. salt, or to taste
1-1/2 cups cooked kidney or other beans

Garnishes
‡ cup field garlic leaves or chives, chopped
1/2 cup cooked mushrooms, sliced

1. Sauté the onions and garlic in the olive oil for 5 minutes.

2. Add the green peppers, celery, and tofu, and sautÈ another 5 minutes.

3. Add the tomato purée, fiddleheads, flour, wine, and seasonings. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low, and simmer for 15 minutes, stirring often to avoid burning.

4. Adjust the seasonings, remove the bay leaves, add the beans, and serve with the garnishes. Serves 6

Preparation time: 40 minutes

Fiddleheads with Sesame Noodles

You’ll love fiddleheads’ delicate flavor when they’re served on noodles after they’ve been simmered in sesame sauce.

1 cup tahini (sesame butter)
1/4 cup mellow (light-colored) miso
1/4 cup cilantro or parsley
1/4 cup lemon juice
8 cloves of garlic
2 tsp. cumin, ground
2 tsp. chili paste or 1/4 tsp. cayenne hot pepper, or to taste
1-1/4 cups water, 8 cups ostrich fern fiddleheads, chopped
4 cups home-made or commercial noodles

1. Purée the tahini, miso, cilantro, lemon juice, garlic, cumin, and chili paste with the water in a blender.

2. Simmer the fiddleheads in this sauce 5-10 minutes or until tender.

3. Meanwhile, cook the noodles as directed in boiling, salted water, drain, and toss with the olive oil.

4. Serve the fiddleheads and sauce over the noodles.

Serves 6

Garlic Mustard Pesto

When I served this on one of my Central Park tours, people couldn't believe how good it was, and I had to post it on my website pronto, because everyone was collecting the plant to make the recipe.

4 cloves of garlic
3 tbs. garlic mustard taproots
3/4 cups parsley
1 cup garlic mustard leaves
1 cup basil
1-1/2 cup low-sodium olives
2 cups walnuts or pine nuts
1/2 cup mellow miso
1-1/4 cups olive oil or as needed

1. Chop the garlic and garlic mustard roots in a food processor.

2. Add the parsley, garlic, garlic mustard and basil and chop.

3. Add the nuts and chop coarsely.

4. Add the olive oil and miso and process until you've created a coarse paste.

Makes 4 cups

"Hello,
I was on this past Saturday's foraging tour in Central Park. It was really fun and extremely educational. I made a pesto yesterday using the garlic mustard I collected in place of regular garlic and it was absolutely fantastic.
Anyway, I just wanted to thank you for providing such a unique and useful service. I will be keeping an eye out of delicious "weeds" on my hikes and camping trips from now on!
Gina Martinelli"

Garlic Mustard in Lemon Sauce

Garlic mustard is a great vegetable, but it must be handled correctly so its intrinsic bitterness is held in check and prevented from running rampant. Stir-frying followed by simmering in a strongly seasoned sauce does the trick. Serve this Asian-flavored side dish with brown rice.

4-1/2 tbs. kuzu or tapioca flour
3 tbs. vegetable glycerin, barley malt, rice syrup, or honey
2 cups water
1/2 tbs. liquid stevia
6 tbs. lemon juice
1/2 tbs. lemon extract
3/4 tsp. salt
3/4 tsp. cloves, ground
3/4 tsp. allspice, ground
3/4 tsp. star anise, ground
4-1/2 tbs. peanut oil
6 cups young garlic mustard leaves, chopped
3 cloves of garlic, chopped

1. Mix together all ingredients except the garlic mustard leaves, garlic, and peanut oil in a saucepan with a whisk, bring to a boil over medium heat, stirring constantly, reduce the heat to low, cover, and simmer 5 minutes stirring occassionally.

2. Meanwhile, heat the oil in a wok or skillet and stir-fry the garlic mustard and garlic 1.5 minutes, stirring constantly.

3. Pour the sauce over the garlic mustard mixture and cook over high heat 3 minutes or until the garlic mustard leaves are tender, stirring constantly.

Serves 6

Great Grits

Here's a natural way to make the best-tasting grits you’ll ever eat. The Fakin’ Bacon does its job wonderfully when you mix it with other ingredients, and the silken tofu, lecithin granules, and flaxseeds more than substitute for the eggs.

2 cups water
3/4 cups yellow corn grits
1-1/3 cup silken tofu, finely-chopped
1/4 cup lecithin granules
1/4 cup Ba'cuns or other mock bacon bits (available in health food store spice shelves)
1/4 cup Virginia waterleaf, goutweed, or parsley, chopped
2 tbs. flaxseeds or chia seeds
2 tbs. corn oil or olive oil
2 cloves garlic, chopped
1/2 tsp. Vege-sal or 1/4 tsp. salt
1/2 tsp. hot paprika
1/4 cup turmeric
1/4 cup white pepper, ground

1. Combine all ingredients in a saucepan, bring to a boil over medium heat, stirring constantly.

2. Reduce the heat to low, and simmer, uncovered, stirring occasionally, 15-20 minutes, or until the grits are soft.

Serves 4-6

Time: 10 + 20 minutes

Gingko Rice

Gingko nuts complement rice and seaweed perfectly. You’ll never forget how good they taste together, since gingko improves memory.

4 cups water
1 cup basmati brown rice
1 cup sweet brown rice
1 cup shelled gingko (Gingko biloba) nuts
1/2 cup dried wakame (edible kelp, Alaria esculente), or any other edible seaweed, soaked 5 minutes and rinsed
1-1/2 tbs. olive oil
1/2 tbs. Vege-sal or tamari soy sauce
1 tsp. thyme, ground

Bring all ingredients to boil in a saucepan (or use a rice cooker), reduce heat, and simmer, covered, 45 minutes or until all the liquid is absorbed.

Makes 6 cups

Preparation Time: 15

Cooking Time: 45 minutes

Healthy Hollandaise Sauce

Traditional hollandaise sauce is loaded with egg yolks. This version omits the cholesterol by substituting lecithin granules for the egg yolk flavor, with silken tofu for the creamy texture. Serve it on asparagus, artichokes, cauliflower, avocado, or any commercial or wild vegetable.

Hollandaise sauce was one of my favorite gourmet recipes when I used eggs, and I was very happy to find a way to make a simple vegan version.

You can't cook with traditional hollandaise sauce, because the heat destroys it. This version also loses its texture if you cook with it, but you can prevent that by adding 2 tbs. arrowroot to this recipe first.

1 19-oz. package of silken tofu, well-drained
1/2 cup lemon juice (the juice of 2 large lemons)
1/2 cup corn oil, flaxseed oil, or olive oil
1/4 cup goutweed leaves, waterleaf leaves, honewort leaves, or parsley
3 tbs. lecithin granules
1/2 tsp. yellow mustard seeds, ground
1/2 tsp. white pepper
ground
1/4 tsp. nutmeg, ground
1/4 tsp. turmeric
1/2 tsp. salt, or to taste

1. Purée all ingredients in a food processor or the blender.

2. Transfer to a saucepan and heat all the way through over low heat. Do not bring to a boil or the sauce will lose its texture and become watery.

Makes 5-1/2 cups

Instant Marzipan


Henry Brill ("Wildman's" Dad) in 1964

My dad always brought this German almond paste confection back for my sister and myself whenever he returned from a long business trip. Many decades later, I was delighted when I managed to create a superb healthful version of this early childhood treat. And this simple recipe takes just minutes to prepare.

1-3/4 cups almonds
1/2 cup silken tofu
1/2 tsp. vanilla extract
1 tbs. almond oil
1 tsp. almond extract
2 drops bitter almond essential oil (optional)
1 tsp. liquid stevia or 2 tbs. honey
1/4 tsp. dried wild ginger, ground, or powdered commercial ginger
1/8 tsp. salt
3 tbs. carob powder or as needed

1. Grind the almonds into a fine meal in a food processor.

2. Add all remaining ingredients except the carob powder and grind into a paste.

3. Roll into 2 dozen small balls and roll the balls in the carob powder.

Makes 2 dozen marzipan balls

Preparation: 25 minutes

Wild Carrot Indian Pudding

Here’s my version of a traditional pudding, full of sugar in Indian restaurants, using chewy wild carrots, plus liquid stevia as the sweetner.

Ingredients
3 cups soy milk
2 cups wild carrots, grated
1/2 cup coconut milk
3 tbs. basmati brown rice
1 tbs. arrowroot
1 tbs. corn oil
2 tsp. liquid stevia
1/4 cup unsalted pistachio nuts
1/2 tsp. tangerine extract (optional)
1/4 tsp. cardamom
1/4 tsp. salt
1 tsp. rosewater or 1/4 tsp. violet extract

Directions
Bring all ingredients to a boil in a saucepan over medium heat, stirring constantly; reduce the heat to low, and simmer 10-15 minutes, or until the carrots are tender, stirring often.

Serves 6

Jerusalem Artichokes Greek Style

You can use this variety of sunflower, that uses tubers instead of seeds to reproduce and spread, to make a simple, wonderful appetizer.

1. Mix all ingredients except the parsley and hazelnuts, and marinate refrigerated in a covered food container overnight.

2. Drain.

3. Bake, uncovered, 40 minutes in preheated 350° F in a shallow baking dish.

4. Garnish with parsley and hazelnuts.

Serves 6

Preparation time: 10 minutes

Jerusalem Artichoke Latkes (Potato Pancakes)

Jerusalem artichokes form the base of these Eastern European potato-free potato pancakes. Latkes are great smothered in hot, homemade applesauce.

1 cup lukewarm soy milk, vegetable stock, or water
1 tbs. olive oil
1 tbs. active, dry yeast
4 cloves of garlic
1 tsp. paprika
1 tsp. marjoram, ground
1/2 tsp. Vege-sal or salt, or to taste
1/4 tsp. white or black pepper, or to taste, ground
1 cup Jerusalem artichokes (Helianthus tuberosus)
1/2 tbs. lecithin granules
1 cup 2 tbs. sweet brown rice flour (ground from 2-1/2 cups sweet brown rice) or 1-1/4 lb. other whole grain flour
1/2 cup arrowroot or kudzu
1 tbs. flaxseeds, ground

1. Puree the lukewarm soy milk, olive oil, yeast, garlic, paprika, marjoram, pepper, and Vege-sal in a blender.

2. Add the Jerusalem artichokes and lecithin granules and blend until Jerusalem artichokes are very finely chopped.

3. Mix the flour, arrowroot, and flaxseeds together.

4. Pour the blended liquids into the dry ingredients and mix well.

5. Divide into 12 parts and shape into 1/2 inch thick disks.

6. Cover with a damp towel and put in a warm place 30-60 minutes to rise.

7. Cook 5-10 minutes on each side, or until browned, on a hot, oiled griddle or frying pan. (Peanut oil, which tolerates heating best, is the first choice, although you may also bake the latkes for 20 minutes on a cookie sheet in a preheated 350° F oven.)

Serve hot or cold.

Makes 12 latkes

Preparation Time: 40 minutes

Rising Time: 30-60 minutes

Juneberry-Almond Cookies

DRY INGREDIENTS
7 oz. oat flour + 7 oz. sweet brown rice flour, or 14 oz. any whole-grain flour
2 cups ground almonds or almond flour
1/4 cup arrowroot or kudzu
1/4 cup lecithin granules
3 tbs. flaxseeds, ground
1/2 tsp. salt
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. nutmeg, ground
1/4 tsp. cardamon, ground

WET INGREDIENTS
1 cup apple juice
1/4 cup corn oil
1/4 cup almond oil
2 tsp. vanilla
1 tsp. almond extract
2 tsp. liquid stevia or 2 tbs. honey, barley malt, or rice syrup

OTHER INGREDIENTS
2 cups juneberries (Amalanchier species) or blueberries
2 tsp. freshly-grated lemon rind

1. Mix together the dry ingredients.

2. Mix together the wet ingredients.

3. Mix the wet ingredients into the dry ingredients. Don’t overmix.

4. Mix in the remaining ingredients. Don’t overmix.

5. Spoon round dollops onto 2 oiled cookie sheets and flatten to shape into cookies.

6. Bake in a preheated 375°F 15-20 minutes, or until lightly browned underneath.

7. Cook on racks

Makes 2 dozen cookies

Juneberry Creme Pie

An herb crust with ground almonds surrounding a juneberry puréed tofu filling with the right touch of seasonings gives this fruit the luxurient setting it needs to shine.

Crust Ingredients
1/2 lb. sweet brown rice flour
1/2 lb. barley flour
1 cup almonds, ground
1/2 cup arrowroot
1-1/2 tbs. almond oil
18 tbs. apple juice
1/2 tsp. nutmeg, ground
1 tsp. coriander, ground
1/4 tsp. salt

Filling Ingredients
6 cups juneberries or blueberries
4 cups silken tofu, drained
1-1/2 cup walnuts, chopped
1/4 cup arrowroot
1/4 tsp. salt
1 tbs. lemon juice
2 tsp. vanilla
2 tsp. liquid stevia or 1/4 cup honey, barley malt, or rice syrup
1/2 tsp. orange extract
1/4 cup lecithin granules

Other Ingredients
2 tsp. cinnamon, ground

Procedure
1. Stir the flours, almonds, 1/2 cup arrowroot, nutmeg, coriander, and 1/4 tsp. salt together.
2. Mix in the almond oil, followed by the apple juice.
3. Knead briefly, then roll out two 3/8 inch thick circles and place into 2 oiled 9-inch pie tins. Reserve the remaining dough to make lattices.
4. Purée all the filling ingredients except the berries and nuts.
5. Stir in the berries and nuts.
6. Prick the crusts with a fork to keep them from rising, and fill with the filling.
7. Roll out the remaining dough into a rectangle, cut into strips, and arrange over the filling as a lattice.
8. Moisten the exposed pie dough well with water to keep it from burning.
9. Sprinkle with the cinnamon
10. Bake 10 minutes in a preheated 425 degree oven.
11. Reduce the heat to 350 degrees, and bake another 30 minutes, or until the crust is lightly browned and the filling is bubbly. Makes 2 9-inch pies.

Makes 2 9-inch Pies

Preparation Time: 1 hour

Baking Time: 40 minutes

Juneberry Pancakes

Juneberries make this already-perfect batter even better. Lecithin granules and flaxseeds more than substitute for egg yolks and whites.

DRY INGREDIENTS
6 oz. sweet brown rice flour + 6 oz. buckwheat flour, or 12 oz. any whole grain flour
1/4 cup flaxseeds, ground
6 tbs. lecithin granules
2 tsp. dried lemon balm or other mint, ground
1 tsp. cinnamon, ground
1/4 tsp. nutmeg, ground
1-1/4 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt

WET INGREDIENTS
3-1/2 cups soy milk or nut milk
1/2 cup corn oil
2 tsp. vanilla extract
1 tsp. liquid stevia or 2 tbs. honey, barley malt, or rice syrup

OTHER INGREDIENTS
1 cup juneberries or blueberries

PROCEDURE
1. Mix together dry ingredients.
2. Stir in wet ingredients. Do not overmix.
3. Stir in juneberries.
4. Pour a circle of batter onto a hot, lightly-oiled griddle and cook until lightly-brown underneath.
5. Turn over with a spatula and lightly brown the other side.
6. Repeat steps 4-5 until all the batter is used up. Serve hot with any fruit sauce or syrup.

Time: 1 hour

Serves 6

Preparation Time: overnight + 20 min.

Knot Ice Cream

Silken tofu and cashews provide the thickness for this ice cream. (I use two ingredients to create this effect so there’s not enough of either to taste them.) Lecithin granules, made from soybeans, add the egg yolk flavor of French ice cream (lecithin gives egg yolks their flavor and color) while acting as an emulsifier. Liquid stevia (an herbal sweetener that has been used for centuries in Central America) and vegetable glycerin replace the sugar, and the grape seed oil, which has no flavor, replaces the butterfat. Japanese knotweed’s lemon flavor fits so well with lemon juice that even dedicated lovers of conventional ice cream will flip over this dish.

Ingredients:
2 cups Japanese knotweed shoots or rhubarb
1/4 cup silken tofu, drained
1/4 cup raw pignola nuts or cashews
21/2 cups soy milk or nut milk
1/4 cup grape seed oil or canola oil
1/4 cup vegetable glycerin, barley malt, or honey
1 tsp. liquid stevia (available in health food stores)
2 tsp. vanilla extract
1 tsp. lemon extract
1/4 tsp. salt
1/4 cup lecithin granules
1 T lemon juice
1 tsp. lemon extract

Directions:

1. Steam the Japanese knotweed in a covered saucepan over low heat for 10 minutes or until tender. No water is necessary.

2. Puree with remaining ingredients in a blender.

2. Chill, pour into an ice cream machine, and freeze according to the manufacturer’s directions.

Makes 5-1/2 cups

Knot Soup

Is it soup or is it knot soup? Maybe it’s both. Either way, the tangy flavor of Japanese knotweed mellowed out by vegetable broth and tofu-cream cheese results in a winner you'll knot regret having made.

4 cups vegetable broth
3-1/2 cups young Japanese knotweed shoots or rhubarb, sliced
1 cup tofu-cream cheese

1. Simmer the knotweed in the broth 5 minutes or until tender.

2. Stir in the tofu-cream cheese and serve.

Serves 6

Preparation Time: 20 minutes

Knotweed Sherbet

This sour rhubarb relative, a member of the buckwheat family, lends its lemony flavor and thickening qualities to this sweet-tasting sherbet.

3 cups Japanese knotweed stalks, peeled if desired, coarsely sliced
1-1/3 cups orange juice (freshly squeezed is best)
1-1/2 cups apple juice or other fruit juice
1/2 cup lemon juice
1/4 cup canola oil
1/4 cup vegetable glycerin, honey, barley malt, or rice syrup
1 tbs. freshly grated (or 1 tsp. dried) orange rind
2 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. liquid stevia (optional)
1/4 tsp. salt

1. Simmer the Japanese knotweed shoots in the orange juice, apple juice, and lemon juice 10 minutes or until soft.

2. Puree in a blender with the remaining ingredients.

3. Chill.

4. Pour into an ice cream machine and run it until done.

Makes 5 cups

Time: 20 + 60 minutes

Kentucky Chocolate Truffles

Conventional chefs often look down on carob as a cheap alternative to chocolate, when, in fact, because of its similar taste, it enhances the flavor of chocolate by adding to its complexity. And with the addition of Kentucky coffee-tree seeds, fresh vanilla beans, and butterscotch extract, it helps make the best chocolate truffles, healthful or not you'll ever eat.

3 cups almonds
12 pitted Medjool (soft) dates
1/2 cup lecithin granules
1/4 cup Dutch unsweetened cocoa
2 tsp. water, or as needed
The insides of 4 well-toasted Kentucky coffee-tree seeds, ground, or 1/2 tsp. coffee extract
The scrapings of 1-1/2 inches of vanilla bean, or 1/2 tbs. vanilla extract
2 tbs. clear liquid stevia
1/2 tsp. salt
1/2 tsp. butterscotch extract or caramel extract
4 oz. dark, unsweetened chocolate, melted in a double boiler
1/2 cup carob powder

1. Grind the almonds into a meal in a food processor.

2. Add all remaining ingredients except the water and carob powder and process until well-mixed.

3. Add the water if necessary to make the ingredients mix.

5. Roll into balls 1 inch across.

6. Roll the balls into the carob powder.

Makes 30 truffles

Preparation time: 30 minutes

Kousa Dogwood Parfait

Here one berry tops a decadent-tasting but healthful parfait. It's best to warn your guests that they'll have to spit out the fruit's hard seeds.

1-1/4 cups Crunchy Almond Butter
1-1/2 cups Carob Creme
1-1/4 cups Wild Apricot Jam
5 kousa dogwood berries

1. Layer the ingredients in 5 of your most attractive looking 1-cup glasses. Start with 1/4 cup of the almond butter, 1/2 cup of the carob creme, and 1/4 cup of the apricot jam.

2. Top the parfait with a kousa dogwood berry.

3. Repeat the process with 4 more glasses to use up all the ingredients. Serve chilled.

Serves 5

Lamb's-quarters Spread

Lamb's-quarters is better than spinach, its relative, both for flavor and nutrition. And it contributes greatly to the flavor of this spread.

2 cloves garlic, peeled
1 small red onion, peeled
2 cups lamb's-quarters leaves
1 ripe avocado, peeled and pitted
1 cup walnuts
One 6-ounce jar low-sodium pitted olives, drained
3 tablespoons hedge mustard leaves or seed pods
2 tablespoons mellow (light-colored) miso
1 tablespoon chili paste or 1 teaspoon cayenne pepper, or to taste

1. Chop the garlic in a food processor or by hand.

2. Add the onion and chop.

3. Add the remaining ingredients and process or chop until finely chopped.

Lamb's-quarters Spread will keep, tightly covered, in the refrigerator for 5 to 7 days.

Makes 2-1/2 cups

Mulberry Crumble

This is one of the best desserts you'll ever make, and it's a very easy one also.

Fruit Layer
6 cups mulberries (any species)
1/2 cup fresh orange juice
2 tablespoons kudzu or arrowroot
1 1/2 tablespoons chopped fresh wild spearmint or other mint
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon liquid stevia or 2 tablespoons honey, barley malt, or rice syrup

Crumble topping
2 1/2 cups fresh bread crumbs
1/4 cup corn oil or flaxseed oil
1 cup shelled raw pistachio nuts or other nuts, chopped
1/2 teaspoon salt
1 teaspoon ground cinnamon

Procedure
1. Preheat the oven to 350 degrees.
2. To make the fruit layer: combine the fruit layer ingredients in a bowl and then pour the mixture into a 3-quart casserole dish.
3. To make the crumble topping: combine the crumble topping ingredients except the cinnamon. Press the crumble mixture on top of the fruit layer. Sprinkle the cinnamon on top.
4. Bake for 40 minutes.
Serve hot or cold.

Mulberry Jam

Here’s a quick, simple way to preserve mulberries, in the form of a great spread.

4 cups mulberries, red, white, or pink
1 cup freshly squeezed orange juice, or apple juice
1/2 tbs. agar flakes
1 tbs. liquid stevia
1/2 tsp. cinnamon, ground
1/4 tsp. coriander, ground
A pinch of cardamom, ground
1/8 tsp. salt

1. Combine all ingredients in a saucepan, bring to a boil over medium heat, stirring often, reduce the heat to low, partially crush with a potato masher if desired, and simmer, covered, 5 minutes, or until the agar is dissolved.

2. Test for thickness by placing a spoonful in the freezer 2 minutes. If too thick, add some fruit juice and test again. If too thin, add more agar and test again.

3. After adjusting the thickness, refrigerate until gelled.

Makes 3 cups Prep. time: 15 minutes

Mulberry-Papaya Salad

The sweetness of mulberries is a perfect match for the creamy texture of papayas, with crunchy hazelnuts adding the finishing touch to this great fruit salad.

2 medium-size ripe papayas, peeled, seeded, and diced
1 cup mulberries of your choice
2 tablespoons natural cherry juice or other fruit juice concentrate
1 cup hazelnuts, chopped
2 teaspoons ground cinnamon
2 teaspoons dried mint, finely crumbled
1/2 teaspoon liquid stevia or 2 tablespoons honey, barley malt, or rice syrup (optional)

1. Mix together all the ingredients in a medium-size serving bowl.

2. Chill and serve.

Serves 6

Preparation Time: 15 minutes

Mulberry Swirl Ice Cream

Mulberries combined with my traditional ice cream thickeners and sweeteners cause a chemical reaction resulting in a horribly bitter flavor, but mulberry jam doesn’t, resulting in a perfect fruit ice cream.

3 cups soy milk, nut milk, or oat milk
1 tbs. arrowroot or kudzu
1 tbs. agar flakes
1/4 cup lecithin granules
1/4 cups raw cashews
1/2 cup silken tofu
1/4 cup grape seed oil
1/4 cup vegetable glycerin
2 tsp. liquid stevia
1 cup Mulberry Jam

1. Simmer 2 cups of the soy milk with the arrowroot and agar 10 minutes over low heat, stirring often.

2. Purée with all remaining ingredients except the jam in a blender.

3. Transfer to an ice cream machine and freeze according to the manufacturer’s directions.

4. Add the jam just before freezing is completed.

Makes 5-1/2 cups

Prep. time: 20 + 90 minutes

Pasta With Cat's Tail

Cattail shoots, easy to identify and collectable in quantity, taste like cucumbers or zucchini. They fit into virtually any recipe, as demonstrated in this simple pasta dish.

24 oz. any homemade pasta or commercial pasta
1/2 cup olive oil
1-1/2 lb. peeled, sliced cattail shoots or cucumbers
4 cloves garlic, finely chopped
1/2 cup parsley, goutweed, or waterleaf, finely chopped
Salt and freshly ground pepper to taste

1. Cook the pasta in rapidly boiling, salted water along with 1 tbs. of the olive oil until al dente. Drain.

2. Meanwhile, sauté the cattail shoots in the remaining olive oil over medium heat 10 minutes, stirring often.

3. Add garlic and sauté another 2 minutes.

4. Add the pasta, parsley, and salt and pepper to taste.

5. Heat through and serve at once.

Serves 6-8

Time: 30 minutes

Poke-quettes

If pokeweed doesn’t kill you, it can be one of the best foods you’ve ever tasted. And its distinctive flavor pervades these hearty croquettes.

4 cups cooked millet or other grain
2 cups cooked pokeweed [Caution: You must prepare pokeweed according to these directions before using it in this recipe or you may poison yourself.]
1 cup tofu-cream cheese
1 cup walnuts, chopped
1 cup breadcrumbs
2 tbs. fresh parsley or dill weed, chopped
2 tbs. fresh basil, chopped
6 cloves of garlic, chopped
1 tbs. chili paste or 1/2 tsp. cayenne hot pepper, or to taste
2 tsp. marjoram, ground
2 tsp. Vege-sal or 1 tsp. salt, or to taste
2 tsp. paprika, 1 tsp. black mustard seeds, ground
1 tsp. white pepper, or to taste

1. Mix together all ingredients.

2. Shape into croquettes approximately 3 inches in diameter and 3/4 inch high by hand, or with a circular cookie cutter.

3. Bake on an oiled baking dish 40-50 minutes in a preheated 350°F oven, or until lightly browned underneath.

Serve with sesame ramp sauce or any of the other sauces in this book.

Makes 18 croquettes

Pokeweed Baked Eggs

The flavor of eggs adds to the richness of this pokeweed casserole, even though the dish is animal-free. The secret lies in the flavor of the seasonings and the flavor and texture of the other ingredients.

EGG LAYER
1 19-oz. package of silken tofu
1/2 cup flaxseed oil or corn oil
1/4 cup bread crumbs
1/4 cup lecithin granules
1 tbs. flaxseeds, ground
1/2 tsp. tarragon, ground
1/4 tsp. turmeric
1/4 tsp. paprika
1/4 tsp. yellow mustard seeds, ground
1/8 tsp. mace
1/8 tsp. fenugreek, ground
1/2 tsp. Vege-sal or 1/4 tsp. salt, or to taste
1/2 tsp. black pepper, ground

OTHER INGREDIENTS
2 cups cooked, seasoned pokeweed [Caution: You must prepare pokeweed according to these directions before using it in this recipe or you may poison yourself.]
1 tbs. olive oil

1. Mix together all egg layer ingredients in an oiled casserole dish with a whisk, mixer, or fork.

2. Top with cooked pokeweed.

3. Mix the olive oil with the remaining bread crumbs and press onto the pokeweed layer.

4. Bake, uncovered, 30 minutes in a preheated 375°F oven.

Serves 6

Pokeweed—Basic Preparation

This recipe is a must for anyone using pokeweed. It makes the plant safe and delicious.

8 cups young pokeweed leaves and stems of plants up to 8 inches tall, collected only in springtime, and without any pieces of the toxic taproot, coarsely-chopped
1 large pot of rapidly boiling water
1 medium pot of rapidly boiling water, 2 tbs. olive oil, 4 cloves garlic, chopped, 1/4 cup wine vinegar, 2 tsp. tamari soy sauce

1. Boil the pokeweed in the medium pot of rapidly boiling water 1 minute over high heat.

2. Drain in a colander.

3. Return the pokeweed to pot with more boiling water from the large pot and boil another minute.

4. Drain and change the water again, and boil another 15 minutes

5. Drain again, pressing the pokeweed against the colander with a slotted spoon to press out as much water as possible.

6. Meanwhile, if desired, gently sauté the garlic in olive oil 2-3 minutes or until lightly browned, and stir the oil, garlic, tamari, and vinegar into the cooked, drained pokeweed greens.

Note: Omit the last step if you’re planning to use the pokeweed in another recipe with different seasonings.

Serve hot.

Makes 2-2/3 cups

Perfect Purslane Salad

The combination of this simple salad with a simple dressing is simply delicious (and very healthful)

2 cups purslane leaves and stems, chopped
2 cooked potatoes, chopped
4 cups mesclun salad greens or wild greens (i.e., lamb's quarters, lady's thumb, Asiatic dayflower)
1 bunch scallions, chopped
1 medium carrot, grated
1 red bell pepper, chopped

Mix together all ingredients, toss with Creamy Cashew Salad Dressing, and serve.

Serves 6

Preparation Time: 15 minutes

Purslane Potato Salad

Purslane makes this familiar dish seem ambrosial.

6 medium potatoes, sliced and cooked
2 cups purslane, chopped
4 scallions, sliced
1 celery stalk, sliced
1 cup mayonnaise

Mix together all ingredients. Serve chilled.

Serves 6

Raw Cattail Soup

When I was invited to a raw food potluck dinner, creating an extraordinary recipe posed a psychological challenge for me because I disagree with the theory that it’s more healthful to eat only raw food. I was quite pleased to come up with a successful raw, wild variant of a traditional iced Greek yogurt and cucumber soup. The party guests consumed it completely soon after it was served.

2-1/2 cups almonds
10 cups water, or as needed
2 cups sliced cattail shoots, thinly sliced
1/4 cup fresh spearmint leaves or other mint leaves, finely chopped
The juice of half a lemon

1. Cover the almonds with water and soak, refrigerated, 6 hours to overnight.

2. Puree the soaked almonds, about 2 cups at a time, with about 3 cups of the water at a time in a blender until all the almonds have been pureed.

3. Pour the almond-water puree into a colander lined with cheesecloth or thin nylon fabric over a bowl. Twist the top of the cloth and squeeze the remaining water.

4. Discard the pulp and mix the remaining ingredients with the almond milk. Serve chilled.

Serves 6

Preparation Time: overnight + 20 min

Rockweed Crisps

This seaweed bakes crunchier (and tastier) than potato chips, with more minerals than a multi-mineral pill, and without the grease.

3 cups dried rockweed

1 teaspoon of curry oil (1/2 tsp. olive oil + 1/2 tsp. curry powder), or olive oil with any seasonings you like.

1. Put the rockweed in a large baking dish. Mix the oil in well. It's surprising how such a tiny amount of oil spreads over the surfaces of the seaweed. Resist the temptation to use more oil; it will make the seaweed taste greasy.

2. Bake at 275 degrees for 20 to 25 minutes. Stir occasionally, and be careful not to let it burn. It's done when brittle, crisp and fragrant.

Makes 3 cups

Sesame Ramp Sauce

In this dish with an east Asian motif, the tahini (sesame butter) tones down the wild leek’s strong flavor while providing thickness. Serve it on grains or vegetables.

1/4 cup sesame oil
3 cups ramps (wild leeks) bulbs or leaves, or 3 cups shallots
3 tbs. fresh ginger, chopped
8 cloves of garlic, chopped
2 cups stock or water
3/4 cup ramp wine or white wine
18 tbs. tahini (sesame butter)
3 tbs. dark miso or 1 tsp. salt, or to taste

1. Sauté the ramps, ginger, and garlic in sesame oil 5 minutes.

2. Add the stock and wine, bring to a boil over medium heat, reduce the heat to low, and simmer, uncovered, 5 minutes.

3. Purée in a food processor with the tahini and miso.

Makes 4-1/2 cups

Sultan's Delight

You’ll never find yourself insultin’ the Sultan when you feed him this classic Turkish dish, adapted to vegetarian cuisine, and enhanced with ramp wine.

The texturized vegetable protein gets its meat flavor through a combination of chopped fresh ginger, garlic, and chili paste — the very same combination I used on lamb chops before I became a vegetarian — plus Bragg’s liquid aminos, which supplies necessary salt with some additional umami (meaty) flavor.

3 cups texturized vegetable protein chunks
3 cups boiling vegetable stock or water
2 tbs. olive oil
8 shallots, sliced
2 tbs. fresh ginger, finely chopped
7 cloves of garlic, finely chopped
1 tbs. chili paste
2 tsp. rosemary, ground
1 tsp. black pepper, ground
2 tbs. Bragg’s liquid aminos
3 small tomatoes, diced
2 tbs. ramp wine or white wine
1/4 cup fresh parsley for garnish
5 cups eggplant purée

1. Pour the stock over the texturized vegetable protein and let it sit, away from the heat, 30 minutes, to reconstitute. Drain the stock and reserve it for other recipes.

2. Sauté the drained TVP with the shallots, ginger, garlic, chili paste, rosemary, black pepper, and Bragg’s liquid aminos in the olive oil 10 minutes.

3. Add the tomatoes and wine and sauté another 10 minutes.

4. Arrange on a platter surrounded by the eggplant purée and garnished with the parsley.

Serves 6-8

Preparation Time: 30 minutes

Sassafras Peanut Sauce

You can cook nearly anything in this Caribbean sauce to impart a peanut-coconut flavor, with the sassafras adding an even more exotic touch.

2 tbs. peanut oil
2 red onions, chopped
3 large cloves of garlic, chopped
1 cup toasted peanuts, finely chopped
1 cup coconut milk
1/2 cup water
3 tbs. lime juice
1/2 tsp. sassafras root bark (cambium) or cinnamon, ground
1/2 tsp. salt
1/4 tsp. liquid stevia

1. Saute the onions and garlic in the peanut oil 10 minutes.

2. Add the remaining ingredients, bring to a boil, reduce the heat to low, and simmer 10 minutes.

3. Puree in a blender or food processor if you prefer a smoother sauce (optional).

Serve hot or at room temperature. You can cook vegetables or tofu in this sauce, or pour it over previously-cooked food.

Makes 2-1/3 cups

Preparation Time: 35 minutes

Sattoo Crumble

You can make this porridge, which originates in India, with various combinations of flour and wild or cultivated fruit and nuts in season. The ingredient combination below represents the ingredients I had on hand at the time I created the recipe.

1/2 cup (3.2 ounces) yellow cornmeal, 1/2 cup (2.95 ounces) barley flour, and 1/2 cup (3 ounces) millet flour, or 9.15 ounces any combination of whole-grain flours
1/2 cup corn oil
4 cups water
1/4 teaspoon liquid stevia or 2 tablespoons honey, maple syrup, barley malt, or rice syrup
1/4 cup raisins or cultivated currants
1/4 cup black walnuts or other nuts, chopped
1/2 cup mulberries of your choice
1/2 cup blackberries or other berries
1/2 cup pitted and sliced apricots or other fruit
1/2 cup cored and sliced apples or other fruit

1. Cook the flour with the corn oil for 10 minutes over medium-low heat, stirring often.

2. Slowly incorporate the water and liquid stevia, stirring constantly. Bring the pot to a boil over medium heat, reduce the heat to low, and simmer, covered, for 20 minutes, stirring often. Pour the mixture into an oiled 9-inch pie tin and chill.

3. Top the grain layer with the fruit and nuts, cut the porridge into 6 wedges, and serve.

Serves 6

Sheep Sorrel Spread

Sheep sorrel's piquant, lemony flavor adds distinction to this avocado-based spread. It's great on bread, crackers, and muffins.

2 medium-size red onions, peeled
2 medium-size ripe avocados, peeled and pitted
2 cups sheep sorrel leaves, wood sorrel leaves, or garden sorrel leaves
1/4 cup any wild onion or wild garlic leaves, chives, or scallion greens, chopped
One 6-ounce jar low-sodium olives, drained
Juice of 1 lemon
2 tablespoons mellow (light-colored) miso
1 teaspoon chili paste or 1/4 teaspoon cayenne pepper, or to taste

1. Chop the onions coarsely by hand.

2. Add the remaining ingredients and using a food processor chop them fine.

Sheep Sorrel Spread will keep, tightly covered, in the refrigerator for up to 10 days.

Makes 3-3/4 cups

Sesame Rice with Burdock

Brown rice never need be dull when you're a forager. Sesame seeds and burdock root supply outstanding flavor to this version. Serve this dish whenever you need a filling and nutritious grain dish.

3 3/4 cups water
2 cups burdock root, very thinly sliced
1 cup brown basmati rice
1 cup long-grain brown rice
1/4 cup sesame seeds, toasted
2 tablespoons tamari soy sauce
1 teaspoon sesame oil
1 teaspoon toasted sesame oi|
1 teaspoon dried rosemary, finely crumbled
1/4 teaspoon ground dried wild ginger or regular ground ginger
1 teaspoon chili paste or 1/4 teaspoon cayenne pepper, or to taste

Bring all the ingredients to a boil in a large saucepan over medium heat, reduce the heat to low, cover, and simmer until the burdock and rice are tender, about 40 minutes.

Serves 6

Steamed Knotweed Sesame

Japanese knotweed, with its soft texture and lemony flavor, is great in vegetable dishes. The seasonings in this steamed side dish bring out its best qualities.

8 cups young Japanese knotweed stalks, peeled if desired
3 tbs. tamari soy sauce
1 tbs. chili paste or 1/4 tsp. cayenne hot pepper, or to taste
6 cloves of garlic, crushed
6 tbs. sesame seeds, toasted

1. Mix together all ingredients except the sesame seeds.

2. Cook covered, over low heat, in a heavy saucepan, 20 minutes, or until tender.

3. Serve hot sprinkled with the sesame seeds.

Serves 6

Time: 10 + 20 minutes

Strawberry-Knotweed Cobbler

Traditional western cuisine combines rhubarb with strawberries. Japanese knotweed, a superior relative of rhubarb, makes this union even better. Layered between soy-cottage cheese, breadcrumbs, and walnuts, it can't be beat.

2 cups breadcrumbs
1/4 cup corn oil
2 cups soy-cottage cheese
3 cups Japanese knotweed shoots, sliced
2-1/2 cups wild or commercial strawberry jam
1 cup walnuts, chopped

1. Mix the breadcrumbs with the corn oil.

2. Layer a large, oiled casserole dish with soy-cottage cheese, Japanese knotweed, strawberry jam, oiled breadcrumbs, and walnuts, pressing everything down with the palm of your hand.

3. Bake, uncovered, 30 minutes in a preheated 350°F oven.

4. Chill. (Note: You definitely should peel Japanese knotweed shoots that are over 1 foot tall because the skin tends to be stringy.)

Serves 6

Time: 20 + 30 minutes

CHILI CHICKWEED

Here's a very simple, super-delicious way of preparing a chickweed side dish in a hurry. Serve hot over whole-grain noodles or toast.

12 cups chickweed, rinsed, drained, and chopped
1 tbs. olive oil, or to taste
1-1?2 tsp. lemon juice
æ tsp. salt, or to taste
‡ tsp. black pepper, or to taste

1. Steam the chickweed over low heat for 5 to 10 minutes, or until just wilted (avoid overcooking), covered, in a heavy saucepan, without any more water than what clings to the leaves after rinsing and draining, and without a steamer rack!

2. Stir in the remaining ingredients and heat to serving temperature.

Serves 6

Preparation time: 15 minutes

Stuffed Wild Grape Leaves

30 grape leaves, at least 6 inches across, stems cut off (or substitute store-bought brined grape leaves) 1-1/2 cups of water

For Stuffing:
2 cups brown rice
1 cup chopped tofu
1/2 cup raisins
1/4 cup sprouts or leftover vegetables
2 tablespoons chopped wild onions or scallions
2 tablespoons fresh parsley, chopped
2 tablespoons sunflower seeds or chopped walnuts
1 teaspoon rosemary
1-1/2 teaspoons chopped fresh dill or 1/2 teaspoon dried
1/2 teaspoon paprika
1/2 teaspoon sage
1/2 teaspoon salt
Pinch of cayenne pepper

For Sauce:
6 cloves garlic, peeled
1-1/2 teaspoons fresh ginger
2 cups stock
1/4 cup almonds
1/4 cup tahini (sesame paste)
Sea salt to taste

1. Boil leaves in 2 quarts salted water for a few minutes until pliable. Drain and rinse leaves under cold running water. Set aside. (If using store-bought grape leaves, simply rinse them; don't blanch.)

2. Mix together stuffing ingredients.

3. Place a heaping tablespoon on underside of each leaf near stem end. Fold left and right sides of leaf over part of stuffing. Roll up leaf from base to tip. Repeat with all leaves.

4. Place leaves on steamer rack in large pot. In the bottom of the pot put the stock, garlic, and ginger from list of sauce ingredients.

5. Steam 40 minutes or until leaves are tender. (Or you can pressure cook 15 minutes.)

6. To make sauce, put the liquid from the steaming pot into a saucepan and add rest of sauce ingredients. Simmer 10 minutes.

7. Transfer to blender, blend until smooth, and add more salt if needed.

Makes 30 Stuffed Grape Leaves

Prep. Time: 1 hour

Steve's Smoothie

Here's a quick and easy beverage that you'll love.

2 cups soy milk or nut milk
1 cup wild blackberries
1 ripe banana, peeled and cut into a few pieces
1 teaspoon ground ginger
3/4 teaspoon freshly ground allspice
2 tablespoons vegetable glycerin
1/2 teaspoon liquid stevia

1. Place all the ingredients in a blender and process until smooth.

2. Pour the mixture through a fine mesh strainer to remove the blackberry seeds.

Serves 4

Skunk Cabbage Booty

Here’s a great skunk cabbage recipe you can make in a survival situation, or if you have no money and can’t buy food. It’s easy to make, and only calls for 5 ingredients.

4 cups vegetable stock or water
4 cups young skunk cabbage leaves
1 boot
Salt and pepper to taste

1. Boil the skunk cabbage in the water or stock with the salt and pepper for 1 hour. Stir occasionally.

2. Throw out the skunk cabbage!

3. Eat the boot!

Serves 4 to 6

Preparation time: 1 hour

Nauseates 4 to 6

Preparation time: 20 minutes

Super Strawberry Jam

This strawberry jam recipe doesn’t taste like familiar strawberry jam. It tastes like strawberries! If you have the patience to pick enough tiny wild strawberries (without eating them all), you’re in for an extraordinary treat.

1 tbs. agar flakes, 6 tbs. apple juice or other fruit juice
4 cups wild strawberries or commercial strawberries, hulled and sliced
1 tbs. freshly grated lemon rind
1/3 cup vegetable glycerin, barley malt, honey, or rice syrup, or to taste
1 tsp. liquid stevia (optional)
1/8 tsp. dried ginger, powdered
1/4 tsp. coriander, ground

1. Bring the agar and apple juice to a boil over medium heat, stirring often.

2. Reduce heat and simmer 5 minutes, or until the agar is dissolved.

3. Add remaining ingredients and bring to a boil over medium heat, stirring often.

4. Reduce heat and simmer another 5 minutes, stirring often.

5. Test for firmness (agar's thickening effect varies according to its fineness) by putting a large metal spoon with a small amount of jam in the freezer for a couple of minutes until chilled. If the jam is the right thickness, your recipe is done. If it’s too watery, stir in more agar, simmer another 5-10 minutes, and test again. If it’s too thick, stir in some fruit juice or water and test again immediately.

4 cups

Preparation Time: 25 minutes

Turkish-Style Burdock

Burdock is related to artichokes, and because I love the way artichokes are prepared in Turkish cuisine, I decided to try a similar recipe with burdock, and it came out even better than I expected.

2-1/2 cups very thin burdock root slices
2 cups water, or as needed
2 medium onions, sliced
2 tbs. olive oil
4 tsp. lemon juice
1 tsp. salt
1/2 tsp. dill seeds, ground, or 2 tsp. dill weed, chopped
1/4 tsp. white peppercorns ground into 1/2 tsp.

Simmer all ingredients together 1 hour, or until most of the water is evaporated or absorbed, adding more water as needed, stirring occasionally.

Serves 6

Preparation Time: 5 minutes

Cooking Time: 1 hour

Wild Leek Tomato Catsup

Commercial ketchup is loaded with refined sugars. This one is similar, only it’s loaded with natural ingredients. Try it and see which you like better.

4 6-oz. cans of tomato paste (2 cups)
1-1/2 cups apple juice
3/4 cup apple cider vinegar
6 tbs. wild leek (ramp) bulbs, shallots, or onions, chopped
4 common spicebush berries, or 1/2 tsp. allspice, ground
1 clove of garlic, chopped
1 tsp. cinnamon, ground
1 tsp. vege-sal or salt to taste
1 tsp. white pepper, ground
1/2 tsp. cloves, ground
1/2 tsp. mace
1/2 tsp. celery seed, ground
1/2 tsp. liquid stevia or 2 tbs. honey
1/4 tsp. mustard seed, ground
2 bayberry leaves or 1 bay leaf
1/2 tsp. chili paste or 1/4 tsp. cayenne hot pepper, or to taste

1. Bring all ingredients to a boil over medium heat, stirring often.

2. Reduce the heat to low and simmer, covered 15 minutes, stirring often.

3. Discard the bayberry leaf and puree the mixture in a food processor, or in batches in the blender.

30 minutes

Tofu Cream Cheese

This is the first mock cheese I ever created. I originally used it as a spread and then discovered it works as a cheese sauce (thickened with kudzu or arrowroot if desired) in cooked dishes. You can also use it in place of cream cheese, as a spread, and as an ingredient in other recipes.

One 19-ounce package silken tofu, well drained
2 tablespoons olive oil
3/4 teaspoon hot paprika
1 1/2 teaspoons brewer's yeast
1/2 teaspoon salt
1/2 teaspoon turmeric
1 tablespoon umeboshi plum vinegar or red wine vinegar
1 tablespoon brown rice vinegar
1 tablespoon lecithin granules
1/2 teaspoon Tabasco sauce

Place all the ingredients in a food processor and process until smooth, or mash the ingredients in a medium-size bowl with a whisk or fork.

Tofu Cream Cheese will keep, tightly covered, in the refrigerator for up to a week.

Makes 2 cups

Tofu Grated Cheese

Here's a delicious, slightly sharp grated mock cheese you can use anytime a recipe calls for cheese.

2 tablespoons olive oil or corn oil
One 16-ounce package extra-firm tofu, drained and grated (3 cups)
2 teaspoon brewer's yeast
1/2 teaspoon turmeric
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon hot paprika
1 tablespoon umeboshi plum vinegar or wine vinegar
1 tablespoon brown rice vinegar

1. Heat the oil in a large skillet over medium heat and cook the tofu, brewer's yeast, turmeric, Tabasco, salt, and hot paprika for 10 minutes, stirring often.

2. Add the vinegars and cook the mixture for another 5 minutes, stirring often.

Store Tofu Grated Cheese, tightly covered, in the refrigerator for up to 2 weeks and in the freezer for up to 6 months.

Makes 3 cups

Vegetarian Scrambled Eggs

This vegan recipe tastes so much like scrambled eggs, I was going to announce that you couldn't possibly lay an egg when you prepare it. But maybe I should say that you’ll lay an egg every time!

INGREDIENT SET 1
1 19-oz. package soft tofu, drained
2 tbs. olive oil
2 tbs. flaxseed oil or corn oil
24 ramp (wild leek) bulbs or 3 red onions, chopped
4 cloves of garlic, chopped
1/2 tsp. turmeric

INGREDIENT SET 2
1 19-oz. package silken tofu
2 tbs. black locust wine or white wine
2 tbs. flaxseeds, ground
1 tbs. fresh cilantro, chopped
1 tsp. Vege-sal or 1/2 tsp. salt, or to taste
1 tsp. black pepper
1/2 tsp. sage, ground
1/4 tsp. nutmeg, ground
1/4 tsp. fenugreek, ground
1/4 cup lecithin granules

1. Grate the soft tofu in a food processor or with a grater.

2. Sauté this in a large frying pan with the olive or flaxseed oil, the ramps, and 1/2 tsp. of the turmeric over medium heat for 5 minutes, stirring often.

3. Add the garlic and sauté another 2 minutes.

4. Meanwhile, purée the silken tofu in the food processor with the flaxseeds, wine, Vege-sal, sage, nutmeg, 1/2 tsp. turmeric, fenugreek, cilantro and lecithin granules until smooth.

4. Stir this into the other ingredients in the frying pan, lower the heat, cover, and cook 15 minutes. Serve over toast.

Serves 4-6

Preparation Time: 45 minutes

Violet Flower Sherbet

Sherbets usually contain water, sugar, and artificial flavors. This one, using natural thickeners and sweeteners, provides an especially rich setting for these luxuriant flowers.

4 cups water
1/4 cup grape seed or canola oil
1/4 cup vegetable glycerin
1/4 cup raw cashews
1?4 cup lecithin granules (available at health food stores
2 tbs. flaxseeds
2 tsp. liquid stevia
2 tsp. freshly grated orange rind
1/2 tsp. salt
2 cups violet flowers

1. PurÈe all ingredients except the violets in a blender.

2. Freeze in an ice cream machine according to the manufacturer's directions.

3. Stir in the violet flowers

Makes 5-1/2 cups

Preparation time: 20 minutes

Watercress Bisque

Here's a quick and easy soup made with watercress that's certain to please.

2 tablespoons olive oil
2 teaspoons freshly ground yellow mustard seeds (1 teaspoon seeds)
4 cups watercress leaves
4 cloves garlic, crushed into a paste
1 teaspoon dried tarragon, finely crumbled
1 teaspoon dried marjoram, finely crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon freshly ground white pepper (1/2 teaspoon peppercorns)
2 cups vegetable stock
1 cup peeled potato chunks, simmered in water to cover until tender and drained
1 tablespoon mellow (light-colored) miso
1/2 teaspoon Vege-Sal or 1/4 teaspoon salt, or to taste

1. Heat the olive oil in a large skillet over medium heat, add the ground mustard seeds and cook, stirring constantly, until the seeds pop, 1 to 2 minutes. Add the watercress, garlic, tarragon, marjoram, nutmeg, and pepper and cook, stirring, for 5 minutes.

2. Carefully transfer the cooked watercress mixture to a blender, add the remaining ingredients, and process until smooth, holding down the blender cover with a towel at first to prevent eruption. Reheat gently if necessary.

Serves 4 to 6

Wild Strawberry Ice Cream

After I gave up dairy products, I told myself that it was impossible to make natural, dairy-free ice cream, so I did without this delicious food for eight years. I was completely mistaken. Every element in dairy-based ice cream has a healthy vegan counterpart. And vegan ice cream it doesn't taste like insipid commercial "dietetic" ice cream! See for yourself:

3 cups soy milk or nut milk
1/2 cup drained silken tofu
1/2 cup raw cashews
1/4 cup grape seed oil or canola oil
1/4 cup vegetable glycerin, barley malt, or honey
1/4 cup lecithin granules
2 tablespoons chopped fresh lemon balm or other wild mint (or 2 teaspoons dried, finely crumbled)
2 teaspoons vanilla extract
2 teaspoon liquid stevia
1 teaspoon strawberry extract (optional)
1/2 teaspoon orange extract or 2 teaspoons freshly grated orange rind
1/2 teaspoon salt
2 cups strawberries

1. Place all the ingredients in a blender except for 1 cup of the strawberries and process until smooth.

2. Add the remaining strawberries and blend a few seconds on low speed until they are just chopped.

3. Freeze in an ice cream machine according to the manufacturer's instructions.

Makes 5 1/2 cups

WILD CARROT-ONION SOUP From Underground Cuisine Backpacker Magazine, March 2008

The untamed ancestor of the common carrot is sharply sweet and chewy.

4 cups of wild carrots (substitute: regular carrots)
3 vegetable bouillon cubes (for 3 cups of water)
2 tbs. arrowroot or kudzu powder
1/2 cup dried onions
4 cloves of garlic chopped at home or in the field (or 1/2 tsp. garlic powder)
2 tbs. olive oil
2 tbs. lemon
2 tsp. dried parsley
1/2 tsp. nutmeg

At home
Store all dry ingredients and bouillon ins zip-top bags. Stow lemon juice in small plastic container

At camp
Slice carrots and reconstitute the bouillon. Simmer all ingredients together 15 minutes, or until the carrots tender.

Serves 4

Wild Persimmon Jam

Wild persimmons contain so much pectin that turning them into jam involves no more than cooking them with fruit juice, seasonings, and sweetener. The jam will keep, tightly covered, in the refrigerator for up to 10 days, and frozen for up to 6 months.

1 cup very ripe wild persimmons, seeded and chopped
1/2 cup unsweetened apricot juice or other fruit juice
1 tablespoon fresh lemon juice
1 teaspoon dried mint, finely crumbled
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground coriander seeds
1/8 teaspoon liquid stevia (an herbal sweetener) or 1/2 tablespoon maple syrup

1. Stir all the ingredients together in a medium-sized, heavy saucepan and bring the pot to a simmer over low heat.

2. Simmer the mixture, covered, for 5 minutes, stirring often.

Makes 1-1/4 cups

Wild Waldorf Salad

Waldorf salad originated at the Waldorf-Astoria Hotel, but they’ll never serve you this late fall wild salad there.

2-1/2 cups cored and diced apples
2 ripe avocados, peeled, pitted, and diced
1 cup seeded, diced wild American persimmons
1 cup alfalfa sprouts 1 cup walnuts
2 tablespoons fresh lemon or lime juice
Dash of salt, or to taste

Toss all the ingredients together in a large serving bowl. Serve immediately.

Serves 6

Wild Leek Guacamole

Ramps (wild leeks) and garlic mustard add even more zing to this traditionally pungent spread. I use it on the sourdough rye bread and as a dip for vegetables. You can also serve it on a bed of wild watercress or other greens.

1 ripe avocado
1 cup ramp (wild leek) leaves or scallions
The juice of half a lemon
2 tbs. garlic mustard root or horseradish, minced
1/2 tsp. salt, or to taste

Combine all ingredients in a food processor and process with the chopping blade until well-mixed (or mince the ramp with a fork and mash with the other ingredients with a whisk or fork). Lasts 1 week refrigerated.

Serves 4

Preparation Time: 10 minutes

Wild Leek Tomato Catsup

This vegan recipe tastes so much like scrambled eggs, I was going to announce that you couldn't possibly lay an egg when you prepare it. But maybe I should say that you’ll lay an egg every time!

INGREDIENT SET 1
1 19-oz. package soft tofu, drained
2 tbs. olive oil
2 tbs. flaxseed oil or corn oil
24 ramp (wild leek) bulbs or 3 red onions, chopped
4 cloves of garlic, chopped
1/2 tsp. turmeric

INGREDIENT SET 2
1 19-oz. package silken tofu
2 tbs. black locust wine or white wine
2 tbs. flaxseeds, ground
1 tbs. fresh cilantro, chopped
1 tsp. Vege-sal or 1/2 tsp. salt, or to taste
1 tsp. black pepper
1/2 tsp. sage, ground
1/4 tsp. nutmeg, ground
1/4 tsp. fenugreek, ground
1/4 cup lecithin granules

1. Grate the soft tofu in a food processor or with a grater.

2. Sauté this in a large frying pan with the olive or flaxseed oil, the ramps, and 1/2 tsp. of the turmeric over medium heat for 5 minutes, stirring often.

3. Add the garlic and sauté another 2 minutes.

4. Meanwhile, purée the silken tofu in the food processor with the flaxseeds, wine, Vege-sal, sage, nutmeg, 1/2 tsp. turmeric, fenugreek, cilantro and lecithin granules until smooth.

4. Stir this into the other ingredients in the frying pan, lower the heat, cover, and cook 15 minutes. Serve over toast.

Serves 4-6

Preparation Time: 45 minutes

Wild Blackberry Cobbler

The first thing I do when I've collected more blackberries than I can devour raw is to bake some into this cobbler.

5 cups wild blackberries
2 tablespoons tapioca pearls, ground into powder
1/2 cup plus 1 tablespoon unsweetened apple juice
1 teaspoon dried orange rind or 1/2 teaspoon orange extract
1 teaspoon dried mint, finely crumbled
1/4 teaspoon freshly ground cardamom seeds
1 1/2 cups (7 ounces) sweet brown rice flour or 7 ounces any whole-grain flour
2 tablespoons apricot kernel oil, walnut oil, almond oil, or corn oil
1 1/4 teaspoons cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon, plus more for sprinkling
1/4 teaspoon common spicebush berries, finely chopped, or freshly ground allspice berries
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/4 cup corn oil
3 tablespoons soy milk, almond milk, or unsweetened fruit juice, or as needed

1. Preheat the oven to 350 degrees.

2. Mix the blackberries, ground tapioca, 1/2 cup of the apple juice, the orange rind, mint, and cardamom together in a large bowl. Transfer the mixture to a 14 x 9 x 2-inch oiled baking dish.

3. Sprinkle the fruit mixture with 3 tablespoons of the flour and dot with the apricot kernel oil.

4. In a medium-size bowl, mix together the remaining flour, the cream of tartar, baking soda, cinnamon, spicebush berries, nutmeg, and salt.

5. Mix in the corn oil, and then stir in the remaining 1 tablespoon apple juice and enough soy milk to make a dough that's neither sticky nor crumbly.

6. Using a rolling pin covered with a floured sleeve and working on a floured pastry sheet, roll the dough out 1/4 inch thick in the shape of your baking dish.

7. Transfer the rolled out pastry onto the berry layer, cut slits for steam to escape, and sprinkle on more cinnamon for color, if desired.

8. Bake the cobbler until bubbly, about 40 minutes. Serve hot or cold.

Serves 6 to 8

Wild Blackberry Frozen Dessert

Wild berries, vegan ingredients, and an herbal sweetener more than replace the conventional animal products and refined sugar to create the best ice cream you’ve ever tasted.

2-1⁄2 cups soy milk, nut milk, or oat milk
1/2 cup well-drained silken tofu
1/2 cup raw cashews
1⁄4 cup grape seed oil or canola oil
1/4 cup vegetable glycerin
1/4 cup lecithin granules
2 teaspoons vanilla extract
1 teaspoon blackberry extract (optional)
2 teaspoon liquid stevia
1/2 teaspoon salt
2 cups wild blackberries

1. Place all the ingredients, except for 1 cup of the blackberries, in a blender and process until smooth.

 

2. Strain through a fine mesh strainer to remove the seeds.

 

3. Chill the mixture (or begin with chilled ingredients) if required by your ice cream machine, pour the mixture into the ice cream machine, and freeze it according to the manufacturer's instructions.

 

4. Serve topped with the remaining berries.

 

Makes 5-1⁄2 cups

Serves 6

Wild Mustard Seed Mayonnaise

Some wild mustards have seeds you can gather in abundance and use as you’d use commercial mustard seeds.They’re great in this wild mayonnaise, and you’ll never miss the eggs—they’re not really necessary. Use the result on sandwiches or as a salad dressing.

1 to 2 cloves of garlic or to taste
1/4 cup fresh parsley
1 19-oz. package silken tofu, drained
1/4 cup olive oil
1/4 cup light (mellow) miso
2 tbs. lecithin granules
1 tsp. any edible wild mustard seeds or commercial yellow mustard seeds, ground
1 tsp. white pepper, ground
1 tsp. tarragon, ground
1/2 tsp. turmeric
The juice of 1 lime (2 tbs.) or 2 tbs. lemon juice
2 tbs. red wine vinegar
1 tsp. dried hot pepper, ground, or 1/2 tsp. cayenne hot pepper
1/4 tsp. liquid stevia (optional)

1. Finely chop the garlic and parsley in the food processor with the chopping blade, or chop finely by hand.

2. Add all the remaining ingredients and process or hand-mix until smooth.

Use on vegetables, and in sauces, sandwiches and salad dressings.

Makes 2 cups

Waterberry Ice Cream

Wild mint adds an extra kick to this perfectly balanced combination of watermelon, strawberries, and the natural sweeteners and thickeners that make such sherbets so special.

4 cups watermelon, diced
1 cups strawberries
1/4 cup dates
2 tbs. canola oil
2 tbs. lecithin granules
1 tbs. fresh (or 1 tsp. dried) wild mint or commercial mint leaves
1 tbs. lemon juice
1 tsp. liquid stevia or 2 tbs. honey, barley malt, or rice syrup

1. Purée all ingredients in a blender.

2. Chill (or begin with chilled ingredients), pour into an ice cream machine, and run until done.

3. Garnish with additional strawberries and mint leaves (optional)

Makes 5-1/2 cups

Wild Gingerbread

This traditional whole-foods gingerbread is great with wild ginger, and it’s quite straightforward and easy to make.

DRY INGREDIENTS
2 cups (9-1/2 oz). sweet brown rice flour + 1-2/3 cups (8 oz). buckwheat flour (or 17-1/2 oz. any whole grain flour)
1/2 cup flaxseeds, ground
2 tbs. lecithin granules
1-1/2 tsp. wild ginger or commercial ginger, ground
1 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. cinnamon, ground
1/2 tsp. cloves, ground, 1/2 tsp. salt

WET INGREDIENTS
2 cups freshly squeezed orange juice, or other fruit juice
2 tsp. liquid stevia (optional)
1/2 cup corn oil, flaxseed oil, or other vegetable oil

1. Mix the dry ingredients together.

2. Mix the wet ingredients together.

3. Mix the wet and dry ingredients together. Don’t overmix.

4. Press into an oiled baking dish and bake in a preheated 300°F oven 1 hour or until an inserted toothpick emerges clean.

Wild Apricot Jam

Whether you make this jam with cultivated organic or wild apricots, it's still great. Wild Apricot Jam tastes like essence of apricots, not like commercial jam.

2-1/2 cups pitted fresh wild apricots
1/3 cup unsweetened peach juice or other fruit juice
1 tablespoon agar powder
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground cloves
1/2 teaspoon liquid stevia or 2 tablespoons honey, barley malt, or rice syrup

1. Simmer all the ingredients together in a medium-size saucepan over low heat for 10 minutes, stirring occasionally.

2. Test the jam for firmness (agar's thickening effect varies according to its fineness) by putting a large metal spoon with a small amount of jam in the freezer for a couple of minutes until the jam is chilled. If the jam is the right thickness, your recipe is done. If the jam is too watery, stir in more agar, simmer the jam for another 5 to 10 minutes, and test it again. If the jam is too thick, stir in some fruit juice or water and test it again immediately.

3. Let the jam cool to room temperature.

Store Wild Apricot Jam tightly covered, in the refrigerator for up to a week or keep it in the freezer for up to 6 months.

Makes 1-1/2 cups

Wild Parsnip Relish

This seasoned parsnip condiment will add zest to any meal.

1/2 cup stock
1 lb. wild or commercial parsnips (Pastinaca sativa), grated
1/2 cup wine vinegar
1/4 cup olive oil
6 cloves of garlic, chopped
1 tsp. cinnamon, ground
1 tsp. cumin, ground
1 tsp. freshly-grated lemon rind
1/2 tsp. salt, or to taste
1/4 tsp. cayenne hot pepper, or to taste

1. Simmer the parsnips, covered, 15 minutes in the stock.

2. Add the remaining ingredients and simmer another 5 minutes.

3. Chill.

Makes 3 cups

Preparation time: 25 minutes

Wineberry Almond Pudding

Here's a simple pudding that shows how easy it is to do away with the traditional eggs and sugar, and how good pudding can be with wild berries.

1 19 oz. package of silken tofu drained
1-2/3 cups Super Strawberry Jam or other jam
1/4 cup redbud wine or red wine
1/2 tsp. strawberry extract (optional)
1/2 tsp. nutmeg, ground
1/2 tsp. star anise, ground
4 cups wineberries other wild or commercial raspberries
1 cup almonds or other nuts, toasted and chopped

1. Purée the tofu, jam, wine, and seasonings together in a mixer or food processor, or by hand.

2. Mix all in the remaining ingredients except the almonds.

3. Bake uncovered in an oiled baking dish in a preheated 350° F oven for 30 minutes.

4. Sprinkle with the almonds.

Serves 6

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Wineberry Layer Cake

Wineberries are great in this recipe, but wild blackberries or other wild berries will also give you excellent results. This layer cake is tastier than conventional cakes, better for you, and more fun to make, especially if you've gathered some of the ingredients yourself.

Cake
2 cups 1 1/2 tablespoons (10 ounces) sweet brown rice flour and 1 cup plus 1 tablespoon (4 ounces) barley flour, or 14 ounces any whole-grain flour
2 tablespoons kudzu or arrowroot
2 teaspoons cream of tartar
1/2 tablespoon finely chopped mint, or 1/2 teaspoon dried, finely crumbled
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground cardamom seeds
1/2 cup plus 2 tablespoons unsweetened apple juice
5 tablespoons almond oil or corn oil
2 tablespoons red wine vinegar
1/2 teaspoon vanilla extract
1 cup wild raspberries
1/2 cup raisins, soaked in hot fruit juice for 30 minutes and drained
1/2 cup walnuts, chopped

Filling
2 tablespoons unsweetened apple juice
2 tablespoons red wine
1 teaspoon liquid stevia
1/4 teaspoon ground cinnamon
1/4 teaspoon orange extract
2 1/2 tbs. agar powder
1 cup wineberries

1. Preheat the oven to 325 degrees.

2. To make the cake: In a large bowl, mix together the flour, kudzu, cream of tartar, mint, baking soda, salt, nutmeg, and cardamom.

3. In a small bowl, mix together the apple juice, almond oil, vinegar, and vanilla. Mix the wet ingredients into the dry ingredients, being careful not to overmix. Mix in the berries, drained raisins, and walnuts.

4. Pour the batter evenly into 2 oiled 9-inch round cake pans. Bake the cakes until a toothpick inserted in the center emerges clean, about 30 minutes. Let the cakes cool on a wire rack.

5. To make the filling: Simmer all the filling ingredients except the berries together in a medium-size saucepan over low heat for 10 minutes, stirring occasionally. Stir in the berries, remove the pot from the heat, and let the filling stand for 5 minutes.

6. Test the firmness of the filling by half-filling a metal spoon with the filling and placing it in the freezer for a few minutes, until the filling is chilled. The filling should be as firm as jam. If not, add more agar and simmer the filling for another 10 minutes, or thin the filling by adding more apple juice. Test the filling until the consistency is right.

7. When the cake layers are cool, spread half the filling on one cake, place the other cake on top, and spread the remaining filling on top.

Makes one 2-layer cake; serves 6

Wineberry Sherbet

Here's a wonderfully simple summer refresher you’ll love.

2-1/2 cups wineberries or other raspberries
2 cups water
1/4 cup canola oil
1/4 cup glycerin, honey, barley malt, or rice syrup
1/4 cup raw cashews
1 tsp. liquid stevia
1/2 tsp. salt
1/2 tsp. raspberry extract (optional)

1. Purée all ingredients in a blender.

2. Strain through a strainer and discard the seeds.

3. Chill (or begin with chilled ingredients), pour into an ice cream machine, and run until done.

Makes 5-1/2 cups

Preparation Time: 15

Ice Cream Machine Time: About 60 minutes

Wild Raspberry Tapioca Pudding

After decades of popularity, tapioca finally went out of style when I first began cooking. But this natural starchy thickener, made from the tropical manioc root, is as tasty as ever. And tapioca’s smoothness and mildness perfectly offset the wild raspberry's fruity flavor in this rich dessert.

One 33.8-ounce container soy milk or nut milk
5 tablespoons tapioca pearls
1/2 cup natural cherry juice concentrate or other fruit juice concentrate
2 tablespoons sesame oil or corn oil
2 teaspoons ground cinnamon
1 tsp. lemon juice
1/2 teaspoon liquid stevia
1/4 teaspoon almond extract
1/4 teaspoon raspberry extract (optional)
1/4 teaspoon salt
6 cups wineberries or raspberries
1-3/4 cups pecans, chopped

1. Place all the ingredients, except the berries and pecans, in a large saucepan and bring the pot to a boil over medium heat, stirring often. Reduce the heat to low and simmer, covered, for 10 minutes, stirring occasionally. Add the berries and continue to simmer for another 5 minutes.

2. Remove the pot from the heat and add the pecans. Serve hot or cold

Serves 6 to 8

Wineberry Wine

These red-branched, bristly, tart-flavored Asian red raspberries get their name because they're ideal for wine-making. They grow throughout eastern North America, and have been spreading throughout the rest of the country too.

If they don’t grow in your area, other species of wild raspberries or blackberries are just as good. Serve the wine as a table wine, or use it in any recipe that calls for sweet red wine. It's especially good in desserts and sweet sauces.

1 gallon water
6 cups white sugar (necessary to feed the yeast, which convert it into alcohol)
6 cups wineberries, other wild raspberries, or blackberries
4 cinnamon sticks, each about 2 inches long
2 tablespoons chopped fresh spearmint or other mint leaves, or 2 teaspoons dried
1/2 teaspoon champagne yeast or other wine yeast (available from wine-making suppliers)

1. Bring the water to a boil and stir in the sugar until it dissolves.

2. Transfer the mixture to a non-metal (plastic or ceramic) food container, add the berries, mashing them slightly with a hand blender or potato masher. Add the cinnamon and mint.

3. When the mixture is lukewarm, stir in the yeast and cover the container with a non-airtight cover, cheesecloth, or towel.

4. Allow the mixture to ferment for 7 to 10 days at room temperature, stirring it twice a day.

5. Strain the mixture through cheesecloth, transfer the liquid to a jug, and seal the jug with an air lock stopper (which lets carbon dioxide bubbles escape but keeps oxygen out—also available from wine-making suppliers).

6. When the bubbling stops and fermentation ends a week or two later, seal the jug with a cork and age the wine for 6 weeks to 6 months before using it.

7. Siphon the wine to get rid of the sediment, if desired.

Makes 1 gallon


    Powered by GreenRope | 2015-2016 Copyright All Rights Reserved | Contact