Green With Envy

STORY AND PHOTOGRAPHY BY NATALIE FINDLAY

Spring: time to take in a big

breath of fresh air as we watch the green peek out from the white winter slumber. Trees are starting to sprout little green tips. Grass is taking up more room than snow. Farmers are busy tending their crops so we can enjoy fresh spring vegetables to be sold at neighbourhood markets and vegetable stands.

Springtime, flavour-packed foods make their way to our kitchen tables as we hunger for lighter and brighter tastes.

Edamame Hummus

Makes 2½ cups (600 mL)

2 cups edamame beans 2 cloves garlic 1 Tbs (15 mL) rice vinegar 1½ tsp (7.5 mL) yuzu 1 green onion ¼ cup (60 mL) tahini 1 Tbs (15 mL) mirin ¼ cup (60 mL) avocado oil 1 Tbs (15 mL) lemon juice 1 tsp sea salt 1½ Tbs (22 mL) water 1 tsp wasabi

1. Half fill a small pot with water. Place over high heat and bring to a boil. Add edamame beans and cook 5 minutes. Rinse beans with cold water. 2. In a food processor, add garlic and pulse a couple of seconds. Add rice vinegar, yuzu, green onion, tahini, and mirin and pulse until combined. 3. Add edamame beans, avocado oil, lemon juice, salt, water, and wasabi to food processor and combine until smooth. Taste and add more salt if needed. 4. If the hummus is too thick then add more cold water 1 Tbs (15 mL) at a time until desired consistency is reached. Serve with vegetables.

Endamame Hummus

Green Vegetable Soup

Serves 2 Lighten up from the heavy soups of winter!

3 cups (720 mL) stock (vegetable or chicken) 1 sprig fresh thyme Pinch salt ½ small zucchini 1 bok choy ½ cup peas, fresh or frozen 1 green onion, sliced

1. In a small pot over medium heat, gently warm the stock. 2. Add thyme and season with salt to taste. 3. Cut zucchini in small pieces, 1 to 2 cm and add to stock. 4. Trim ends from the bok choy, roughly chop and add to the stock. 5. Add peas to stock. 6. Continue cooking another 3 minutes or until broth is warmed through. Serve topped with thinly sliced green onion.

Green Falafel

Makes 11 2½ cups (350 g) dried chickpeas, soaked 3 cloves garlic ½ cup fresh parsley, lightly packed ¾ cup fresh cilantro, lightly packed 1 tsp (5 mL) lemon juice 1 tsp salt 1½ tsp cumin ½ tsp cardamon ½ tsp black pepper ½ cup chickpea flour ½ tsp baking soda Oil for cooking

1. Soak dried chickpeas overnight covered in water. Drain water when ready to use. 2. In a food processor, add garlic and pulse a few seconds. Add the parsley, cilantro, lemon juice, salt, cumin, cardamom, and black pepper to the food processor and let it run about 20 seconds. 3. Add the drained chickpeas and let run until everything is finely chopped and has a granular texture. You may need to scrape down the sides. 4. Move the mixture from the food processor to a medium size bowl. Add the chickpea flour and baking soda and stir to combine. Let sit about an hour. 5. Scoop the mixture and form into patties or balls.

There are 3 different ways to cook the falafel.

1. Bake at 425º F 25 - 30 minutes (better for a patty shape) 2. Deep fry until each side is browned (better for a ball shape) 3. Pan fry in a shallow amount of oil until browned on each side (better for a patty shape)

Serve with green tahini avocado dip.

Green Falafel with Green Tahini Avocado Dip

Green Tahini Avocado Dip

Makes ½ cup (120 mL) Great as a dip for your falafels and terrific to spread on sandwiches.

½ cup cilantro, lightly packed 1 Tbs (15 mL) tahini 1 avocado Pinch salt 1 tsp lime zest 2 Tbs (30 mL) lime juice 1 tsp (5 mL) honey ¼ cup (60 mL) water

1. In a small food processor, add the cilantro and pulse for a couple seconds. 2. Add the remaining ingredients and combine until smooth. Add more water to thin if needed. 3. Adjust seasoning as desired.

Spicy Green Sauce

Makes ½ cup (120 mL)

3 cloves garlic ¾ cup parsley, lightly packed 1/3 cup basil, lightly packed ½ cup (120 mL) olive oil ½ tsp sea salt 1 tsp lemon zest 1 Tbs (15 mL) lemon juice ½ tsp capers ½ fresh jalapeño

1. In a small food processor, add garlic and pulse for a couple of seconds. Add the parsley and basil and pulse again. 2. Add the remaining ingredients, except for the jalapeño, and combine. 3. Add the jalapeño to the food processor and pulse. Warning: not all jalapeños are created equal. Use as much or as little as suits your taste. 4. Serve with meat, fish, smashed potatoes, rice… anything really.

Note:

1 cup dry chickpeas = approximately 3 cup soaked

Natalie is a freelance writer, photographer and pastry chef. A graduate of Cordon Bleu’s pastry program, she manages her own business too to create custom-made cakes.