fennel

Walnut Loving Soup

Care of Laura Wright Ingredients: 2 tbsp grapeseed oil 3 leeks, white + light green parts chopped (discard green tops or use them for stock) 4 sprigs of thyme, leaves minced 1 fennel bulb, cored and chopped (reserve a few fronds for garnish) 1 medium apple, peeled, cored + chopped 1-2 tsp ground turmeric 1/2 cup walnut halves, toasted salt + pepper 4 cups vegetable stock For garneshing: maple syrup, black pepper, reserved fennel fronds, toasty walnuts Directions: Heat the grapeseed oil in a large soup pot over medium. Add the chopped leeks and thyme. Stir and sauté the leeks until they are a bit soft, about 4 minutes. Add the chopped fennel and apples. Stir everything up a bit. Add the turmeric and stir to coat all of the vegetables evenly. Sauté the vegetables until the fennel is starting to soften, another 4 minutes. Add the walnuts and stir them in. Season the whole thing with salt and pepper. Add the vegetable stock and stir. Bring the pot to a boil and simmer until all of the vegetables/apples are very soft, about 12-15 minutes. Remove the soup from the heat. Carefully blend the mixture in batches… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Radish, Fennel and Carrot Cakes

Care of Amy Symington Makes 18 small cakes Ingredients:  2 cups ground oats or spelt flour 1 cup carrots grated 1 cup fennel thinly sliced 1 cup radishes grated 1 cup water 1/4 cup dill chopped 1 tbsp ground flax seeds 1 tbsp paprika 2 tsp ground coriander 2 tsp lemon zest 1.5 tsp coarse sea salt 1 tsp kelp powder (optional) Pepper to taste 2 tbsp oil (for sautéing) Garnish: Lemony hummus, cucumbers, dill Directions: Preheat oven to 200°C to keep cooked cakes warm while the others are sautéing. In a big bowl, mix all the ingredients together excluding the oil. Let sit for 10 minutes to allow the batter to thicken. Meanwhile over medium heat, heat a large sauté pan. Add 2 tsp of the oil. Using a tablespoon scoop out batter and place a heaping spoonful on to the pan. Repeat 6 times. Allow to sauté until golden brown, about 7 minutes. Flip and press cakes to flatten them. They should be approximately 2.5-3 inches in diameter. Allow to sauté until golden brown, about 7 minutes. Remove from pan and store in oven to keep hot. Repeat, sautéing 6 cakes per batch until all the batter… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes