After my recent, successful hunt for wild garlic I suddenly had this beautiful, luscious pile of leafy greens to work with – and work with it I did. The other Sunday I spent the whole afternoon in the kitchen, cooking up a storm and enjoying myself immensely at it.
The leaves were turned into:
- wild garlic spaetzle (I substituted the spinach for wild garlic – recipe from Elephantastic Vegan)
- wild garlic-potato soup (veganised recipe from Freude am Kochen)
- tofu feta with dried tomatoes and wild garlic (recipes also from Freude am Kochen)
- wild garlic infused oil (and this one as well)
The results were fantastic – and bright green! Don’t they look just wonderful?
I already had some of the soup and spaetzle for lunch at work and also froze the rest for upcoming office lunches). Oil and tofu are in the fridge and tasting mighty fine as well.
Alas, after all these adventures, there is still a fair amount of wild garlic left, which I’ll probably freeze for later use.