Скачать или смотреть Harvesting and Cooking with Herbs | simple garden to table recipes

My garden is a bit bare at the moment as it transitions from summer to fall but I do have several delicious herb varieties growing! In this video I harvest sage, lemon basil, and garlic chives and cook with them in two different plant-based recipes. And, you get a little sneak peek at how much the seeds have grown that I planted in my last video!

Here are the recipes if you'd like to recreate them at home:

Fonio Salad with Roasted Root Veggies and Garden Herbs -

1. Add 2-3 chopped carrots and a large bunch of radishes that have been halved or quartered to a baking sheet. Drizzle with olive oil and season with salt. Roast at 400 degrees until tender and beginning to caramelize, about 25-30 minutes.
2. While the veggies roast, cook 1 cup of fonio according to the package directions along with a tablespoon or two of vegan butter and a pinch of salt.
3. Add the cooked fonio to a large bowl along with the roasted veggies, about 1 can of cooked butter beans that have been drained/rinsed, 1/2 cup chopped toasted cashews, and 1/4 cup finely chopped herbs (I used lemon basil and garlic chives). Squeeze over the juice of half of a lemon and toss to combine. Season with salt then enjoy!

Sage and Roasted Garlic Compound Butter -

1. Set 1/2 cup (1 standard US stick) of vegan butter out to soften to room temperature.
2. Once the butter softens, add 4-5 roasted garlic cloves and 2-3 teaspoons of finely chopped sage. Mash with a fork until combined.
3. Keep your butter in the fridge until you're ready to use it.

To make the mashed potatoes from the video, I boiled 3 peeled and chopped russet potatoes until fork tender, then drained them and added them to a bowl along with 1-2 tablespoons of oat milk and a big pinch of salt. I mashed them, then mixed in some of the compound butter.

#gardening #gardentotable #herbgarden #plantbasedcooking #plantbasedrecipes #veganrecipes #herbs