After days of mostly subsisting on things like veggie dogs and vegan chicken burgers (it's been a high pain week for me and my mother, so neither of us have felt up to involved cooking), I was craving vegetables so made this ridiculously healthy salad for supper.
Base: quinoa, roasted lentils (with oregano), shaved fennel, thinly sliced cucumbers, a bunch of dandelion greens chopped finely, garden sorrel, diced dried apricots, toasted almond slivers.
Herbs: fennel fronds, lovage, myrrh (myrrhis odorata) leaves and unripe seeds, chives, including chive flowers.
Dressing: fresh lemon juice, rice vinegar, olive oil, salt and pepper, honey, and nutritional yeast.
A real raiding the yard and extremely overgrown garden meal that turned out wonderfully.
#food #foodphotography #vegetarian #gardenfood