A vegan sausage link inspired by Field Roast’s Apple & Sage vegan sausage. I added a hint of clove to mine to give them a unique flavor. GO TO RECIPE >

Pepper Spectacles

Bowtie Buttons

Lavash Clutch

Romaine Mini Skirt

Bouquet Garni Boutineer

Orange Headphones

Recalling towers of multi-colored macaron shells, spiraling upwards to impossibly tall heights, and glass cases lined with glittering fruit tarts so dazzling, they could easily be confused with a jeweler’s wares, all my inspiration could be found in one memory of one patisserie. Pierre Hermé, the so-called “Picasso of Pastry,” pairs daring flavors into modern pastry presentations, which is right up my alley.

On my “dream pastry challenge” list, (Yes, such thing really does exist! The pages are lined with ideas of croquembuche and napoleons, but those are for another day) there sat the scribbled title of “plaisir sucré.” An individual portion that unflinchingly packs in the chocolate in a layered attack that seems greater than each component would be capable of. Originally based on a hazelnut cake and hazelnut praline foundation, followed by waves of milk chocolate, I just had to put in my own little twist. Speculoos is my secondary flavor, playing harmony to many shades of dark chocolate instead. There’s a lot going on in each bite, so let me break it down for you…

Though far from perfect, it felt as though I had scaled Mount Everest when that final sheet of chocolate fell into place. It’s true, I could use a whole lot of work on my chocolate skills, but a nice transfer sheet covers a multitude of tempering sins. I’m not sure that Monsieur Hermé would approve of my eggless and dairy-free rendition on his masterwork, but I’m fairly certain that my tasters did, in any event. Who knows if the competitors on the upcoming episode will turn to pastry, but I would crown them the winner right then and there if they did the French tradition justice! Tune in when Around the World in 80 Plates heads to France, this Wednesday at 10/9c on Bravo, to find out.

Speculoos Plaisr Sucré

Chocolate Sheets:

10 Ounces Dark Chocolate, Finely Chopped, Melted, and Tempered

Bittersweet Ganache:

12 Ounces Bittersweet Chocolate, Finely Chopped
3/4 Cup Plain Non-Dairy Milk

Speculoos Dacquoise:

3/4 Cup Speculoos Spread
1 Cup Water
1/2 Cup Confectioner’s sugar
1 Teaspoon Vanilla Extract
1 Cup Cake Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Cup Roughly Crushed Speculoos Cookies

Speculoos Praline:

1 1/3 Cups Speculoos Spread
6 Ounces (1 Cup) Semi-Sweet Chocolate Chips, Melted
1/4 Cup Non-Dairy Margarine, Melted
2 Cups Crispy Rice Cereal

Chocolate Chantilly

Starting with the chocolate sheets, use an offset spatula to spread your tempered chocolate onto plain acetate sheets, or chocolate transfer sheets, large enough to cover a baking sheet. Mine had been rolled up for quite some time, so in order to get it flat, I had to tape down the corners with masking tape; you may choose to do the same, just to prevent it from sliding around. Spread the chocolate very thinly (thinner than is pictured- these layers were a bit tough to get a fork through) and as evenly as possible. Allow them to set, undisturbed, until completely solidified. If your kitchen is particularly warm, you can place the whole sheet in the refrigerator to help them firm up. Once solid, warm a sharp knife to allow for smoother cuts, and slice the sheet into 2 x 4-inch rectangles. Set aside.

Next up, prepare the ganache. Simple place the chocolate and “milk” in a microwave-safe dish, and heat on full power for 60 seconds. Let sit for 60 seconds more, and then stir thoroughly, until completely smooth. If there are still a few stubborn pieces of chocolate that haven’t fully melted, heat again at intervals of 20 seconds, stirring well after each heating, until smooth. Let cool until firm enough to pipe. You may wish to hasten the process by chilling the mixture in your fridge, but don’t just leave it there, because it will set to hard if allowed to reach such a cold temperature. Set aside.

Moving on to the dacquoise, preheat your oven to 325 degrees and lightly grease a 15 x 10-inch jelly roll pan.

Place the speculoos spread, water, sugar, and vanilla in your blender, and process to emulsify. Scrape down the sides of the container if any of the spread is sticking, and blend once more, until the liquid mixture is entirely homogeneous.

Separately, whisk together the flour, baking powder and soda, and salt in a large bowl. Pour the liquid mix into the dry goods, and whisk just until the two are combined to create the batter. Transfer to your prepared jelly roll pan, and smooth it out into a thin but even layer. It may not seem like enough cake to cover all that space, but just keep spreading and you’ll get there!

Bake for 15 – 18 minutes, until lightly browned around the edges and a toothpick inserted into the center pulls out cleanly. Let cool completely before proceeding.

For the praline, simply mix together all of the ingredients until well incorporated, and quickly spread it on top of your cooled sheet of cake. This mixture is extremely thick and sticky, so I would highly recommend lightly greasing your offset spatula before going at it. It only gets thicker as it cools, too, so don’t waste any time or let it sit there unattended! Spread it out as evenly as possible, to ensure that the rest of your layers follow suit.

Lastly, prepare the chocolate chantilly according to the recipe linked, and take a moment to thank Hervé This for his brilliance.

Okay, now we’re finally ready for assembly! Slice the praline-topped cake into rectangles measuring 2 x 4-inches. Load the ganache into a pastry bag fitted with a medium-sized round tip, and pipe ganache in a zigzagging pattern across the top of each piece. Place a sheet of chocolate on top, and pipe another zigzag of ganache over that. Add another sheet of chocolate, and now grab your chocolate chantilly. Place that into a second piping bag, this one fitted with a large round tip, and pipe two straight lines lengthwise down each piece. At long last, finish it all off with a third sheet of chocolate. You’re done! Now, savor every single bite; this isn’t an ordinary, everyday sort of treat!

Makes Approximately 18 – 24 Servings (depending on how many scraps you eat during the process)

Printable Recipe

That means that Faith gets it!

Good pick, Faith! The Quinoa Nicoise also caught my eye, so perhaps that will be the next dish on my menu, too.

Best of all, Dreena has now released the recipe for those Pan Fried Falafel that so many of you were drooling over, so you can get a good taste of what this cookbook is all about! A word of warning though: You may find it impossible to resist avoiding the book after making these delicious patties. Trust me, they taste even better than they look.

Time has gotten away from me yet again, and although I have humble plans in place to celebrate my mother on Sunday, I’m still dreaming of a full brunch menu that would spoil her rotten. She really does deserve as much, and more, for putting up with my antics. I have a feeling you might have a mother like that in your life, too. On the off-chance that you haven’t yet locked in your game plan and don’t know what to serve, here’s a suggestion of my ideal Mother’s Day brunch menu…

Bloodless Mary

Make sure these have at least a splash of good vodka when you make them. You know, for mom. Of course.

White Asparagus Gazpacho

Spring Fava Bean Salad

It’s still a bit early in the season for fresh fava beans, depending on your location, so consider subbing in green peas or shelled edamame instead.

Veggie Tofu Scramble

Four-Leaf Clover Rolls

Make these ahead of time, so you can simply pop them in the oven briefly to warm before serving.

Vanilla Bean “Honey” Ice Cream Sandwiches with Black Tea Graham Crackers

Without graham crackers, this ice cream is one of the easiest that I know, so feel free to just get to the good stuff and serve it in scoops. Just don’t forget the Pomegranate Caramel Sauce to dress things up a bit!

Happy Mother’s Day, to everyone that is a mom or has a mom!

Prepackaged Vegan junk food — not something I usually care to partake in very often. And don’t take this moment to throw in my face, my cake recipes that use bleached cake flour, please. But when I saw news of a vegan nacho chip that looked eerily similar (at least on the packaging) to Doritos, I raised a curious eyebrow. Beansfields has developed 3 flavors, the Nacho, Pico De Gallo and Sea Salt.

I discretely procured mine through veganessentials.com, wearing dark shades (it made me feel less exposed.) After all I am someone who advocates that these kinds of things are, quite frankly, the devil. I decided to try the Pico De Gallo and Nacho. A week later they arrived, along with a few other items I ordered, neatly packaged in their very own box within a box for their safe arrival. The first thing I noticed that the bag is much smaller than it seemed on the website. Maybe I’m too use to things like these being in giant super-sized bags. Or maybe my stomach was ready for a PAR-TAY!

I open the Nachos first. I say to myself as I’m opening them, “I will have 1 serving and 1 serving only and put the rest away.” As the smell of nacho hits me in the face, I immediately decide that 2 servings would be more appropriate and promise to eat them with a celery stick. The first thing I notice is that the chips are not a festive orange color like on the package, they are more of a brownish blah. However that apparently didn’t stop me from eating half the bag. They actually did have a nacho flavor, although you could taste the beans. They also had a nutty, slightly burnt taste.

As I started to feel guilty about eating so many I searched the back label for some comfort. Were they fried or baked? Nowhere does it state. Although 6 grams of fat per serving isn’t THAT BAD, it probably means they are. The first ingredient listed are black beans, second navy beans and third long grain rice. That did ease my mind somewhat.

So it was time to taste test the Pico De Gallo. They tasted similar to the nachos but with a hint of ranch and smokey undertone. They must have tasted decent because I ate half bag of those as well. As I felt like I had been punched in the gut with a fist full of fat I suddenly realized why I can’t and shouldn’t have things like this in my house. Dr. John McDougall would be so disappointed in me if he could see what I had just eaten. I shuddered as I pictured his disapproving frown.

Although I give these a thumbs up on taste I wouldn’t recommend them for me or anyone else. They’re ok, healthier than Doritos but that isn’t saying much. The 6 grams of fat in each serving cancels out the fact they are made from beans and rice. Frankly I’d been happier had I just eaten a bowl of whole black beans with 0 grams of fat.

Deceptively light and refreshing, the paler version of this old school soup is far richer and more satisfying than such a simple preparation would lead you to believe. Perfectly suited to warm, muggy days, but still hearty enough to hold an overwintered appetite in check, it’s the best thing for days betwixt and between two (or three) seasons. I could hardly do such a classic, straightforward recipe as written though- Especially not when the short-lived white asparagus beckoned from nearby grocery shelves. Rather than using stale bread or green grapes to make up the bulk of the base, I opted to feature the subtle vegetal flavor of these precious blonde stalks. Standard green asparagus could make a fine substitute in terms of flavor, but naturally, you’d end up with a green gazpacho instead.

For added flair, freshly plucked violets or other edible flowers are completely optional, but instantly liven up the otherwise monochromatic color palate with style.

White Asparagus Gazpacho

1 Pound White Asparagus, Ends Trimmed
1/2 Cup Sliced or Slivered Almonds
1 Small Shallot, Diced
2 Cloves Roasted Garlic
1 Medium Cucumber, Peeled and Chopped (Seeded if Necessary), Divided (Reserve 1/4 Cup for Garnish)
2 Tablespoons Lemon Juice
1/2 – 3/4 Teaspoon Salt
1/4 Teaspoon Ground White Pepper
1/4 Cup Avocado Oil or Extra Virgin Olive Oil
1/2 – 1 1/2 Cups Vegetable Stock

Truffle Oil, to Garnish (Optional)
Additional Slivered Almonds, to Garnish

Bring a large stockpot full of water to a boil. Dunk in the prepared asparagus very briefly, for about 1 – 2 minutes, in order to blanch. Drain and immediately immerse the stalks in an ice-water bath to cool them down as quickly as possible and arrest the cooking process. Drain once more and roughly chop before tossing the pieces into your blender. Puree the asparagus along with all of the other ingredients, except for the oil, water, and garnishes. Once smooth, slowly drizzle in the oil while the machine continues to run, to emulsify the mixture. Repeat this process with stock, adding enough until it reaches your desired viscosity. Note that if you make this soup in advance and store it in the fridge, you will likely need to thin it out further after it sits. Serve immediately or chill for a more refreshing, ice-cold soup, and top portions with the reserved chopped cucumber, additional almonds, and truffle oil, if desired.

Serves 4 – 6

Printable Recipe

Trust me, TV shows rarely merit an hour break in my schedule, and not one has ever seemed like worthwhile blog fodder for a new post. However, when asked to participate in a little blogger-based competition driven by the premise of cooking dishes alongside the progression of the show, paying homage to these specific world cuisines, my answer was clear: YES! As the only vegan invited in a group of 5 bloggers, it’s up to me to represent all things meat-, egg-, and dairy-free. The gauntlet has been thrown down.

Around the World in 80 Plates premieres this Wednesday at 10/9c on Bravo, and the first location isn’t a vast departure from the norm; Stopping in London, England, dessert was clearly the only worthy offering for such a sweet-toothed country. Torn between the fruity, caramel-coated goodness of banoffee pie and decadent, toffee-flavored spoonfuls of sticky toffee pudding, I decided not to choose between the two. Instead, all the best qualities of each are combined into one, creating a Banoffee Sticky Pudding. Ultra-moist banana pudding is drenched in lightly boozy toffee sauce, and topped with brûléed banana slices. Lightened with a small scoop of vanilla ice cream melting over the still-warm pudding, it hardly needs the final crown of a crispy, dehydrated banana, but it sure does look prettier for it. Not many desserts can be described as messy and elegant all at once, which makes this playful rendition a dessert to remember.

Authentically British? Heck no. But authentically inspired, you bet!

(My original sketch- Came out pretty close to what I imagined!)

Banoffee Sticky Pudding

Banana Puddings:

1 Cup Brewed Black Tea, Still Hot
1 Cup Pitted Medjool Dates, Roughly Chopped
3 Medium-Sized, Very Ripe Bananas
1 Teaspoon Apple Cider Vinegar
1 Teaspoon Vanilla Extract
1/4 Cup Canola Oil
2 Tablespoons Granulated Sugar
1 1/2 Cups All Purpose flour
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
3/4 Teaspoon Ground Cinnamon
3/4 Teaspoon Ground Ginger

Toffee Sauce:

3/4 Cup Dark Brown Sugar, Firmly Packed
5 Tablespoons Non-Dairy Margarine
Pinch Salt
2/3 Cup Full-Fat Coconut Milk
1 Tablespoon Dark Rum

Garnishes:

4 – 6 Ripe but Firm Bananas
Lemon Juice
Granulated Sugar

French Vanilla Vegan Ice Cream (page 50)

Banana Chips (Optional, for a Shortcut)

Preheat your oven to 350 degrees. Lightly grease 8 4-ounce ramekins and set aside.

Place the chopped dates in a small bowl, and cover them with the hot tea. Let soak for 30 – 60 minutes, to soften the dried fruits a bit. Set aside.

Peel the bananas and break them up into chunks before tossing them into your food processor or blender. Follow them with the vinegar, vanilla, oil, and sugar. Puree until smooth.

In a separate bowl, whisk together the remaining dry goods so that everything is thoroughly incorporated and well-distributed, and add everything into the food processor. Pulse lightly to bring the batter together, pausing to scrape down the sides of the work bowl as needed. Once the mixture is almost completely smooth, finally add in the mixture of dates and tea, and pulse to incorporate. Don’t go too crazy though- You want to keep some nice chunks of dates remaining, and be careful not to overwork the batter.

Distribute the mixture between your prepared ramekins, and set them in a large baking dish or roasting pan, to create a make-shift water bath. Make sure that none of the ramekins are touching; you may need two separate baking dishes to hold everything. Place the ramekin-filled baking dish(es) in the oven, and quickly but carefully pour boiling water into the baking dish. Avoid splashing water into the puddings themselves, and try not to drip into the oven. Add water until it reaches about half-way up the sides of the ramekins, and then cover with foil. This will allow the puddings to steam and bake up delightfully moist and soft.

Bake for 30 – 35 minutes, until a toothpick inserted into the center of a pudding pulls out with only a few moist crumbs clinging to it. Use non-slip tongs to pull the puddings from the water bath; leave the boiling hot water in the oven until it’s cool enough to handle, to prevent any disastrous spills.

While the puddings are in the oven, go ahead and start the sauce. Place the sugar, margarine, and salt in a small saucepan over medium-low heat, and slowly bring to the boil. Once the margarine has melted and the sugar dissolved, let the mixture bubble and cook for a about 2 – 3 minutes before carefully pouring in the coconut milk. Bring the mixture back up to a bubble, and cook for a final 2 – 3 minutes, until the sauce is smooth and glossy. Finally, stir in the rum, and remove from the heat. Let cool at least 15 minutes before serving.

To make the finishing touches, you will want to make the banana chips well in advance, or simply buy banana chips to top off your sweet tower. Otherwise, slice two bananas lengthwise as thinly as possible without breaking them into pieces; any thicker than 1/8-1/4 inch thick, and you’ll end up with chewy banana leather instead (not altogether a bad thing, but not what we’re going for.) lightly brush the strip with lemon juice, and lay them on a silpat-lined baking sheet. Slowly dehydrate at 200 degrees for 1 1/2 – 2 hours. Check on them every 30 minutes or so, and don’t expect them to be crisp right out of the oven. They will continue to firm up after they cool. If they’re still not quite crunchy once cool, flip them over, and bake again for 30 – 60 more minutes.

Finally, for the brûléed bananas, slice 4 bananas into 1/4-1/2 inch chunks, ideally on a bias to give you a bit more surface area. Place the pieces on a silpat-lined baking sheet and lightly coat them with lemon juice. Sprinkle granulated sugar on top in a fairly thick layer- Don’t be shy about it. Run them under the broiler in the oven for 5 – 10 minutes, until the sugar is melted and golden brown all over. Let cool for at least 10 minutes before serving.

To plate up all of these components, start by placing one steamed pudding on the plate. Spoon a generous amount of toffee sauce on top, and place a small ring of 3 – 4 brûléed banana pieces on top of that. Place a scoop of ice cream in the center of the ring, and finish the whole thing off with one large banana chip. For a more low-key presentation, feel free to skip all the fancy garnishes and just throw some toffee sauce right into the ramekin. Enjoy warm!

Makes 8 Servings

Printable Recipe

For participating this competition, Bravo has compensated me for my time, but all recipes and opinions are solely my own.

Since we’ve already asserted that it’s not quite Mexican and not recognizably American, why not go all out and throw another culture into the mix? Fusion usually brings up bad memories of overwrought, underdeveloped “concept” dishes, but it needn’t be that way! Enjoy it for what it is, not what it “should” be- What could be more fitting idea for this non-holiday after all?

Guaca-maki, a maki roll stuffed with brightly spiced and zesty guacamole, smoky roasted red peppers, crisp romaine lettuce, and some meaty strips of grilled veggie burgers for protein. Admittedly, adding burger bits to sushi was a bit wilder than I wanted to swing on this already crazy concoction, but for a quick meal, it was the only option on hand. Next time, I might recommend black or pinto beans to round this roll out. Finally, this inside-out roll is coated in a crunchy exterior of crushed tortilla chips, and served not with soy sauce, but hot salsa.

It’s certainly not for everyone, and not something I would ever serve to serve to “serious” company, but it doesn’t hurt to play with your food every once in a while. Leave your preconceived notions of sushi and Cinco de Mayo at the door- You just might like it if you try it!

Pan-Fried Falafel Patties (page 145), Smoky Spiced Tahini Sauce (page 54), and Quinoa Taboulleh with Olives (page 40) all go together to create one transportive middle eastern feast. Preparing three recipes for one photo can be a daunting task, but not so for this trio; each component was a snap to whip up, and keeps beautifully if made in advance, too. I do love all things falafel, and these bad boys have the edge on the competition, because they’re cooked in only a dab of oil, rather than the traditional vat for deep-frying. The texture and taste don’t suffer one bit from this adaptation- If anything, it allows those complex spices to shine through even brighter.

Even something as unassuming as a tempeh sandwich- or “Tempeh Tickle“- (page 122) with Spinach-Herb Pistachio Pesto (page 154) is a meal to remember. Satisfyingly hearty without being overtly “meaty,” it’s something both crunchy-granola vegans and staunch carnivores could enjoy in peace.

Rarely do brownies sweep me off my feet any more, as reliably rich and chocolaty as they are, but Dreena’s are something else entirely. Layered with a decadent, lightly tangy blanket of “cream cheese” and topped with whole chocolate chunks, each bite is a delicious study in complimentary textures. An additional pinch of salt crowning the whole tray is truly better than the icing on the cake. Even if you’re as jaded on these classic bar cookies as I am, give this recipe a shot. In Ms. Burton’s talented hands, brownies are still every bit as revolutionary as when they were first “accidentally” invented in the early 1900′s.

Creamed Cheese Brownies with Salted Dark Chocolate Topping

From the book Let Them Eat Vegan! by Dreena Burton. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012. www.dacapopresscookbooks.com Photo by Hannah Kaminsky.

Wheat-Free, Soy-Free

“No faux cream cheese to be found in these deep, rich, fudgy brownies. Cashews stand in for a cream cheese–like layer, which takes these brownies to, ‘OMG these are freaking good!’ ’Nuff said—go make them.”

Creamed Cheese Layer:
1 cup soaked cashews
2 tbsp freshly squeezed lemon juice
3 tbsp water
1 tbsp pure maple syrup
2 tbsp vanilla non-dairy yogurt (if using coconut yogurt instead of soy, add another 1 tsp lemon juice)
1 tsp pure vanilla extract
1/8 tsp (rounded) sea salt

Brownie Layer:
1 cup + 2 tbsp sifted (or light) spelt flour
¾ cup unrefined sugar
½ tsp sea salt
1/3 cup cocoa powder
1 ½ tsp baking powder
1 tbsp arrowroot powder
3 tbsp pure maple syrup
1 tsp pure vanilla extract
¼ cup + 1 tbsp plain or vanilla non-dairy milk
3½ tbsp neutral-flavored oil

Topping:
1/3 – ½ cup chocolate chunks (use a good quality dark chocolate bar, and break/cut into small chunks)
Few pinches coarse sea salt

Preheat the oven to 350°F. Line an 8-inch square cake pan with parchment paper.

Prepare cream cheese layer: Puree all those ingredients with an immersion or high-speed blender until very, very smooth (a mini food processor can also be used, but it usually doesn’t produce as smooth a texture as does an immersion blender). Process for several minutes, if necessary, until very smoothed out.

Prepare the brownie layer: In a separate bowl, combine the flour, sugar, and salt, and sift in the cocoa and baking powder.

In a small bowl, first combine the arrowroot with the maple syrup, stirring until smooth, then add the vanilla, milk, and oil. Add the wet mixture to the dry. Stir until evenly mixed and thick. Transfer about two-thirds of the mixture to the prepared pan. Use a square of parchment to help the press mixture into the pan evenly and spread it out. Spread the cream cheese layer over the top. Then, as best as you can, spread the remaining brownie batter over the cheese layer. You can take pieces and lightly spread first with your fingers and place in patches over the cream cheese layer—and it doesn’t have to fully cover; there can be spaces—most will fill in and come together while baking.

Add the topping: Place the chocolate chunks on top, and then sprinkle with the salt. Bake for 28 to 30 minutes.

Remove from the oven and let cool in the pan, running a spatula around the outer edge to loosen. (The brownies will appear not fully cooked, but do not cook longer—I repeat, do not cook longer! Instead, let cool and they will become fudgy!) Once cooled, score the brownies with a sharp knife to ease cutting the chocolate before it completely hardens. Then refrigerate brownies to cool more, cut into squares and dig in! Makes 16-20 brownies.

If This Apron Could Talk: Trust the baking process! The amount of batter used for the base—and then topping— looks like it cannot possibly fill out to form a beautiful brownie. Lucky for us, the oven creates some magic in about half an hour!

Printable Recipe

Now that’s just barely even the tip of the iceberg. It would be a shame to keep such a gem to myself, so I’m thrilled to offer one lucky reader a copy of Let Them Eat Vegan!, as generously furnished by Da Capo Lifelong Books. For your chance to snag a copy, you know the drill; Leave a comment with a name and functioning email address in the appropriate boxes, and tell me about your favorite Dreena Burton recipe, from any of her equally fabulous books or website. If you haven’t yet tried any (What are you waiting for?!) talk to me instead about what you want to make first from Let Them Eat Vegan! The winner will be chosen at random May 9th at midnight EST, and announced shortly thereafter within this same post. Check back to find out who will end up 200 recipes richer!

PS, you may not want to wait for the contest to run its course, because Dreena has a special promotion going on now, including autographed bookplates and plenty of delicious extras along with your shiny new cookbook. If you end up winning a second book here, it also makes an excellent gift for anyone who likes food, so check it out!

Yes, I know, I’ve lost all “foodie” cred for admitting that, but I just couldn’t find those suckers anywhere. Not by poking through the swamps or shopping in any local markets- There’s good reason I always miss out on fiddlehead ferns every spring. Still, this was the next best thing to foraging in the great outdoors, and the bounty still ended up being free. Our gracious cashier didn’t know how to price them, readily admitted this problem, and handed over the goods free of charge. Gotta love that kind of luck.

Most important to any dish utilizing these delicate wild vegetables is to keep it simple, and allow those ferns to shine. Taking inspiration from their coiled shape, I thought of shrimp scampi, minus the seafood of course. Though it’s hardly a revolutionary recipe, it was a delightfully fast, satisfying dish, which would pair beautifully with just about any protein accompaniment, be it bean or wheat. Garlicky strands of noodles intertwined with the stars of the show, brightened by a hit of lemon and fresh herbs, it simply screams “spring!” Fiddlehead ferns do have a sadly short window of availability, so don’t wait; go and “forage” some for yourself, before it’s too late!

Fiddlehead Scampi

1/2 Pound Fiddlehead Ferns
1/2 Pound Angel Hair, Spaghetti, or Linguini
3 Tablespoons Olive Oil, Divided
1 Shallot, Finely Diced
2 Cloves Garlic, Minced
2 Tablespoons Mirin (or White Wine plus 1 Teaspoon Agave)
1 Tablespoon Lemon Juice
3 – 4 Tablespoons Fresh Parsley, Chopped
1/8 Teaspoon Cayenne Pepper
Salt, to Taste
Zest of 1 Lemon

First, prep your fiddleheads by removing any particularly long ends and remaining papery “scales.” Wash well, particularly if you did find them yourself out in the wild. Cook in boiling water for a full 10 minutes, drain thoroughly, and immediately plunge them into a bath of ice water to arrest the cooking process. Once thoroughly chilled, drain once more and set aside.

Meanwhile, cook the pasta according to the instructions on the package, and drain well. Toss with 1 tablespoon of the oil to prevent the strands from sticking, and set aside.

In a medium skillet, heat the remaining oil and toss in the prepped shallot and garlic. Saute over medium heat for about 5 – 7 minutes, until softened and lightly browned. Add in the mirin and lemon juice, simmering for about 2 minutes to allow the alcohol to cook and mellow a bit. Add in the cooked noodles and fiddleheads, tossing to incorporate with the sauce, along with the parsley, cayenne, and salt. Cook for 1 – 3 more minutes until piping hot, and finally top with the lemon zest.

Serves 3 – 4 as a Side

Printable Recipe