Try this summertime vegan, vegetable bowl with cherries and green garlic oil!
A fantastic, summertime recipe, perfect for those hot days when you want something light and refreshing. This perfect for all of those vegans and vegetarians.
The sound of cherries sounds quite strange at first, but when you really think of the combination between sweet, sour, and spicy it actually works unbelievably well. I was really glad it worked because I kind of threw it together at the last minute.
I hope all of you vegan and vegetarian will appreciate this recipe. Here is the recipe I hope you enjoy it!
[caption id="attachment_2483" align="alignnone" width="300"]
Vegan Vegetable bowl[/caption]Vegan Vegetable Bowl with Cherry and Green Garlic Oil
Try this summertime vegan, vegetable bowl with cherries and green garlic oil! A fantastic, summertime recipe, perfect for those hot days when you want something light and refreshing. This perfect for all of those vegans and vegetarians.
The sound of cherries sounds quite strange at first, but when you really think of the combination between sweet, sour, and spicy it actually works unbelievably well. I was really glad it worked because I kind of threw it together at the last minute.
I hope all of you vegan and vegetarian will appreciate this recipe. Here is the recipe I hope you enjoy it!
- 12 oz english peas (blanched)
- 1 lb sugar snap peas ((purple) blanched)
- 1 cup fava beans (blanched and peeled)
- 2 whole avocados
- 3 whole spring onions (sliced)
- 1 cup cherries (halved and pitted)
- 2 tbsp butter
- 2 tbsp olive oil
- salt (and pepper (to taste))
Jalapeno Green Garlic Oil
- 1 whole jalapeno
- 3 stalks green garlic (sliced and blanched)
- 1 cup basil leaves
- 1 1/4 cup vegetable oil
- 1 tsp salt
To Garnish
- 1/4 cup micro cilantro
- 2 tbsp basil flowers
How to make jalapeno garlic oil
-
Place a pot of salted water on the stove and bring to a boil. Then place the green garlic and jalapeno slices in the boiling salted water for 45 seconds and then shock in an ice bath.
Add the basil to the salted water and blanch for 15 seconds and then shock in the ice bath. Squeeze dry the green garlic and basil of any excess water and place in a vitamix with the oil and blanched jalapeno .
Puree for 30 seconds to a minute until the oil turns a nice color of green. Then strain through a chinois ( if you want no sediment in the oil at all use a cheesecloth as well) Season with salt and place in a squeeze bottle.
To finish
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In a large saute pan add butter, olive oil, and spring onion. Cook for 2 minutes and then add the peas, snap peas, and fava beans. Season with salt and pepper and cook for 2 more minutes.
Add the cherries and avocados and cook for another 2-3 minutes until everything is hot. Adjust seasoning with salt and pepper if need be and then place a few spoonfuls into 4 different bowls.
Finish with a heavy dose of jalapeno garlic oil, basil flower and cilantro. Serve and enjoy!