WILD RECIPE: Matcha Veggie Patties
(Vegan, Gluten Free, Grain Free, Soy Free)
Check it out at www.wildfoods.co/blog/wild-recipe-matcha-veggie-patties
1 1/2 cup cooked Chickpeas
1 tsp Wild Matcha Powder
2 tbsp Tapioca Flour
1/4 cup minced Carrots
1/4 cup minced White Onion
2 minced Garlic Cloves
1/3 cup chopped Spinach
1/4 cup chopped Parsley
1 tsp Wild Himalayan Salt
Pinch of Pepper
Olive Oil (or alternative cooking oil)
1 can Coconut Milk or Wild Coconut Milk Powder
2 tbsp Tahini
1 tsp Turmeric
1/4 tsp Wild Himalayan Salt
Small squeeze of Lemon
Pinch of Cayenne Powder
1/4 tsp Curry Powder
Mash cooked Chickpeas with a fork (or add to a food processor), then mix in all remaining ingredients, aside from oil.
Form mixture into patties of desired size, then cook on a pre-heated cast iron skillet with oil.
Cook until lightly browned, flipping patties to ensure both sides are cooked.
Place on a paper towel to remove excess oil.
Add preferred toppings, and enjoy!
Heat all ingredients on low/medium heat until reaching a simmer. Remove from heat, and serve over patties, or with a side of fries!
Great evening and delicious foraged menu by the beyond creative and entertaining Chef @jrbarwick, conch, pickled peppers, caramelized herbs, breadfruit chip; tempura of foraged - pickled chanterelles, mizuna, caper mushroom dressing; charred red snapper, cucumber pickle, sarcasm, purslane; sorrel Kombucha sorbet, candied ginger. If you have not been to our Wild dinner series yet, this is a must try. Watch this space for promo of Wild V & VI. #forage#getwild#getoutthere 🍄🌱🐟💦👅👍
One of my favourite trees is the Arbutus. Tough and unique. Lucky for me it's native to the island. This time of year, the bark is peeling off and that satiny smooth new bark is revealed. Apparently you can brew the bark into a tea that's good for sore throats... #vancouverisland#treehugger#treestagram
WILD RECIPE: Creamy Mushroom Gravy
1/2 cup Vegetable Broth
1/2 cup Chopped White Onion
1/2 cup Chopped Mushrooms
1 Bay Leaf
1 tsp Wild Himalayan Pink Salt
1 1/2 tsp minced Garlic
1/2 tsp Pepper
1/2 tsp chopped fresh Rosemary
1/2 tsp chopped fresh Thyme
1 tbsp Wild Bone Broth Protein
1 tsp Mushroom Powder
1/2 Cup Cashew Cream (soak Cashews in water overnight, or at least 6 hours. Add to food processor with about 1/2 cup water and blend until smooth and creamy.)
Add Veg Broth, Onions, Mushrooms, Bay Leaf, Himalayan Salt, Garlic, Pepper, Bone Broth Protein, and Mushroom Powder to skillet/pot, cooking on medium heat.
Once simmering, add in Cashew Cream and Herbs, stirring over heat until well combined and creamy.
Serve over your favorite gravy dish, and enjoy!