Hobo Stove Pakoras with Backyard Foraged Dandelions
Our backyard has exploded with dandelions, and I’ve been keen to try out a camping recipe.
Upcycled from its previous life as a giant can of chickpeas, this simple device was also begging for a test drive.
Tinder. Twigs. Light.
I plucked these golden nuggets straight from the yard and gave them a quick rinse. The moisture trapped in the petals hold the perfect amount to adhere the flour and spices - no need to add more. My take on the pakora mix consists of chickpea flour, coconut flour, fine cornmeal flour - a 3:1:1 ratio. For seasoning, add a pinch of garam masala, turmeric, salt, and chili powder.
Toss in bag. Coat.
Let the pakoras slide around the pan. Careful to turn and not burn. The hobo stove can pack a lot of heat.
Serve with a chutney or your favorite condiment. Can’t get more seasonal, local, homecooked, and energy-efficient than this!
BACKYARD FORAGED DANDELION PAKORA POPPERS….DONE~
Everyone just read that in the voice of Gordon Ramsay from FWord right? Right…? Because otherwise I just wasted 30min of my life concocting this.
Hey do you have any ideas for vegan edible orbeez? All the recipes I can find contain gelatin and All I want to do is put all the frickin orbeez in my mouth is that too much to ask
Actually yeah! A great vegetarian/vegan substitute for gelatin is agar agar, it’s made of algae! (that sounds gross, but it’s all on the molecular level lol) It feels pretty much identical to gelatin, so you could probably swap it out and use it instead of gelatin in any edible orbeez recipe you find!
Here’s a recipe for water drop cakes that look like dango (so it’s basically 3 big edible orbeez on a stick lol), it uses agar agar instead of gelatin! And it’s a decocookie video, so you know it’s great! ^^
Making Green Juice With Burdock, Chickweed & Dandelions
Every morning I forage for wild edible plants in my area, an make a Jar of juice. I have been moving in a direction of Clean eating. I hope to make a few videos on some of the foods I enjoy the most foraging for.
This salad was inspired by my friend Jen who said she forgot a salad just like this on her kitchen counter when she left for work. I’ve been thinking about a healthy strawberry and garbanzo salad ever since.
Most of the greens in this delicious slaw salad were grown in our front garden. We have Romaine, green curly kale, Lacinato kale, Radicchio, and strawberries growing up there. I like to grow a variety of greens because if one of them bolts and becomes bitter, I still have others I can enjoy.
I harvest two or three outer leaves from each plant, leaving the center leaves growing for next time. Kales and lettuces grow pretty quickly and if you have a lot of different kinds of plants growing in your garden, you can harvest from one day to the next without running out of fresh greens.
Harvest wash and spin any greens you have growing. Rub a salad bowl with a cut garlic clove. Make a dressing by combining 2 tblsp. red wine vinegar, the juice of 1 tangerine, ¼ tsp dijon mustard, a big drizzle of honey, a pinch of dill, celery salt and pepper, and olive oil. Toss the chopped garden greens along with any other fresh vegetables you have on hand. I used shredded carrots and green cabbage from the crisper drawer. Add 1 can rinsed and drained organic garbanzo beans. Garnish with sesame seeds and strawberry slices. Yum!