Sweet Marinated Cucumbers

June 20, 2014 Kathleen Henry

“I’m a vegan. I respect the environment and I do my best to spread the importance of such an issue.”

— Jared Leto

Jared told me that in an interview one time. We're pretty much BFFs. Okay, that might not be 100% factual, but the quote is.

I honestly don't recall where I first had these marinated cucumbers. It must have been at some holiday potluck or gathering. Cucumbers aren't really anything special to me and I hardly ever buy them (I just don't get the all commotion, plus they go bad so quickly!), so I was taken aback by how much I truly enjoyed this light side dish. Yet, vinegar delights me and I'm fairly certain I'm a sugar addict. Cucumbers are downright neutral so it's really no surprise why I enjoy these marinated 'cumbers so much. This dish is basically sugar and vinegar, let's be real.

Produce On Parade - Sweet Marinated Cucumbers - This dish is a perfect marriage of sour and sugary with notes from the delicate, herbed cucumber slices and sweet onion. A terrific way to use up all those beautiful cucumbers from the garden!

After I first tasted them I was on a mission from god to try and replicate what I had eaten. Of course, now I know this is a super common, kind of southern(?) side dish. Okay, so I might of made that one up but it sounds right. Right? Southern sounds right. Anyway, who knew?! I certainly never grew up eating it so I had no idea! Parading around like I'd discovered Narnia or something...what a fool.

I've made this recipe several times and I use about 1/4 cup of vinegar and sugar, per cucumber. So no matter how many 'cumbers you want to marinate, that's a good ratio to start with. Three cucumbers might not seem like a whole lot, but this recipe makes enough for a crowd. I promise.

Produce On Parade - Sweet Marinated Cucumbers

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Sweet Marinated Cucumbers

By Katie Henry - Produce On Parade

This dish is a perfect marriage of sour and sugary with notes from the delicate, herbed cucumber slices and sweet onion. A terrific way to use up all those beautiful cucumbers from the garden!

Ingredients

3/4 cup vegan granulated sugar
3/4 cup white vinegar
1 tsp. dill weed
3/4 tsp. kosher salt
1/4 heaping tsp. celery seeds
3 cucumbers, sliced
1/2 sweet onion, sliced

Instructions

In a large bowl, whisk together everything but the cucumbers and onion. Slice the veggies then add them to the bowl and stir well to coat. I like to press the cucumbers down so they are all submerged.

Allow to rest in fridge overnight if you can. Serve chilled using a slotted spoon.

5 minutes

00:00

00:05

6-8 servings

German Word of The Day

Cucumber --> Gurke (guhkin)

Good Deed of The Day

Share this new documentary trailer, Cowspiracy, with everyone. EVERYONE!

Chickweed Pesto

June 18, 2014 Kathleen Henry

“Regardless of anyone’s dietary motivations, the healthiest lifestyle is the one that’s most compassionate.”

— Steve-O

The truthest of truths from none other than Steve-O. Yep, you read that right. Anyway, another truth? Whoever came up with pesto is a god. This is a fact. Whoever first decided to make it with chickweed...also a god.

Forget everything you know about pesto. You don't know jack unless you've made pesto with chickweed pulled from the earth yourself. It sounds harsh, but this is absolute. When I'm picking the chickweed, Basil comes crawling over like, "What about me? You're forgetting me!" and I'm all, "Get outta the way, Basil, geesh. I don't need you! I don't want you." You might be asking, "Why chickweed?" That's so weird, it's...a weed! Yes I know, but I will seriously be cultivating it henceforth my friends. Here's Bob, cultivating chickweed with me. Or maybe he's just laying there watching me...

Chickweed pesto is the best thing I've ever had in my entire life. This is not a joke or an over inflation. It would absolutely be my last meal on Earth. I dreamt about it last night. I've been in complete distress about what to do when winter hits and I no longer have access to the weedy greens. Is there a chickweed farm somewhere on this planet? Can I buy it and have it shipped to me? These are questions that surely need answering if I am to calm myself of my pesto craze before the snow flies.

I made it again the other night and literally hid the evidence so my brother wouldn't find out and eat it all. He's a man obsessed too. It's all he talks about now. Unfortunately, he asked what I had for dinner and I couldn't lie because you know I am the world's worst liar. You guys, the boy flung off his shoes and ran to the kitchen...where he proceeded to eat my beloved chickweed pesto.

There is something so incredibly earthy about this pesto. Here's the best way I can describe it. Okay, so you know when you buy the seriously horrendous pre-ground nutmeg in those little spice bottles at the supermarket? Make it the value brand too. Okay, now remember the first time you tried freshly ground nutmeg? From an actual little nutmeg pod (who knew right)? All other pestos = value brand pre-ground nutmeg. Chickweed pesto = nutmeg freshly ground by the divine hands of Santa Marta (patron saint of cooks). Yep, that's about all you need to know. Also, if you've never had freshly ground nutmeg....OH MY GOD, stop buying the pre-ground stuff already. I know, I know, I've totally been there but if there's one spice you must, must, must grind yourself surely it is nutmeg. Everyone knows that, I'm not just being bossy. I swear. Okay, maybe a little bit. Sorry.

So gracefully make your way, nay, run outside and gather up all the goddamn chickweed you can people! You'll need less than you think. Four cups is essentially four handfuls. Find it wherever you can. Your neighbors will love your for weeding their garden, no need to even ask. It likes to grow in moist soil and/or shady areas, especially places that have been tilled, like gardens (according to my Dad). I harvest it from a part of my yard that was tore up by tire tracks this spring (not by me).

And now, because I feel I must...please make sure you know what you are harvesting. If you're unsure, don't be a dolt and eat it (like me). Here's a link to all things chickweed. Also, be sure to wash it real good...erm...especially if you have furry animals around.

Full disclosure: You may hate this. Wait, wait! Only if you're pretty indifferent to pesto to begin with (like Todd). Then don't even go here, this is some hardcore pesto. Todd told me it tasted like a freshly cut lawn and he's weirded out by the fact that I got it from the yard. He's wrong though, don't listen to his lies. It's heaven on Earth.

Pumpkin seeds, sunflower seeds, and walnuts lend a softer richness than the usual pinenuts. Plus, you won't go broke making this pesto. Miso and soy sauce are added for complexity and really bring this pesto to the next level with a boost of umami flavor!

Produce On Parade - Chickweed Pesto

Chickweed Pesto

Makes about 4 cups

Notes: This makes a lot of pesto so if you feel so inclined, cut the recipe in half. But I recommend just freezing the leftovers for use later. Feel free to use whatever combination of nuts you like here.

Ingredients

4 cups chickweed, washed
1/2 cup olive oil
1/2 cup pumpkin seeds (pepitas)
1/4 cup sunflower seeds
1/4 cup walnuts
1/4 cup + 2 Tbsp. nutritional yeast
3 fresh garlic cloves, peeled
1 Tbsp. miso paste
1 Tbsp. liquid amino acids (or soy sauce)
1/2 Tbsp. lemon juice
dash of ground black pepper

Instructions

Combine everything in a food processor and process a few minutes, until smooth. Mix into hot, cooked pasta! Or stir into quinoa, millet, couscous or stuff it into mushrooms!

German Word of The Day

Chickweed --> Vogelmiere (fogel-meer) - Vogel means bird!

Good Deed of The Day

Did you there's a tiger named Tony who's been enslaved as a truck stop attraction for the past 10 years, where he's confined to a 3,200 square foot cage? WTF, right?! Let's try and not be the armpit stubble of the world and allow this to continue.

Spiced Rum, Caramel, Cardamom Banana Ice Cream

June 17, 2014 Kathleen Henry

“It’s not a requirement to eat animals, we just choose to do it, so it becomes a moral choice and one that is having a huge impact on the planet, using up resources and destroying the biosphere.”

— James Cameron

Let us take this time to thank Mr. Cameron for Avatar, Titanic, and his words of wisdom regarding veganism. Amen. Now, it's time for sweets! Did I mention this ice cream is salted too?! I couldn't fit it in the title...but everything is better salted. It's science.

Produce On Parade - Spiced Rum, Caramel, Cardamom Banana Ice Cream

I may have just had bananas and rum for dinner the other night. What?? Don't look at me that way. I'm fairly certain I remember one of the vegan food groups being banana and the other being rum. Okay, so that might be a bit of a fabrication, but bananas-runneth-over in our house right now and I had to think of something to do with them all.

Todd had ultimate frisbee the other night so it was sweets night for Katie and banana bread didn't feel right. Ice cream, however, always feels right. I kept this recipe very simple which allows the rum, cardamom, and banana flavors to really shine. Creamed dates lend a sweet, caramel flavor and if the ice cream sits over night, the cardamom mellows.

Spiced Rum, Caramel & Cardamom Banana Ice Cream

Serves 4

Notes: The rum can be omitted but the ice cream will freeze harder without it. I recommend freezing it overnight unless you want it to be a sort of soft-serve consistency.

Ingredients