Pasta with mushrooms and wild garlic pesto

Every spring ever since I discovered wild garlic some years back I’m looking forward to eating this particular dish. (Yes, you can make it with other greens and ordinary garlic but that’s somehow not the same as proper fresh wild garlic 😅)

You can easily forgo the extra time needed to make your own pesto if you have a good store bought green pesto and only mix in fresh wild garlic with the mushrooms. I also like to keep some for garnish. It will still taste great and is ready in 30 minutes.

I used oyster mushrooms, king and normal, out of the two I think I prefer the normal ones in this dish.

https://www.copymethat.com/r/758EwYNFp/pasta-with-mushrooms-and-wild-garlic-pes/

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With coming food shortages due to an illegal war, eating invasive plants sounds like a great plan! In Halifax, we've got Japanese knotweed, which apparently is tasty in the spring stir fried, pickled, and as a granita. Alexis Nikole Nelson wrote a book (Happy Snacking Don't Die) with foraging instructions and recipes sorted by season that I'm excited to buy. I might try stir frying some knotweed this spring. (Video has vegan food) #VeganFood #VegetarianFood #forraging #InvasiveSpecies

Vegetable Chickpea Potato Soup

We don’t eat this mild creamy vegetable soup from Vegan Richa’s website too often but when we do, we really like it: for once nobody reaches for any spicy condiments. The only extra was the fresh wild garlic that I picked a few days ago and some rolls.

I’ve used this recipe but I made the soup in a normal saucepan:
https://www.veganricha.com/2018/03/veggie-chickpea-potato-soup-in-instant-pot.html

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Spicy cauliflower stir-fry

What I love about Chinese food is that it mostly seems to have just right kind of spiciness and in your face aromas that all three of us seem to be drawn to. I really should cook more Chinese dishes.

I’ve made this particular one before but more as a side dish. Today I doubled the quantities, used frozen cauliflower and leaves, added tofu slices and a small amount of Thai basil (because it needed to go) and we had a fantastic main dish, dominated by the aromas of Doubanjiang, garlic and ginger.

https://omnivorescookbook.com/recipes/spicy-cauliflower-stir-fry

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