This blogpost also is available in German.
Every year, when spring arrives, there comes the wild garlic again. When it blooms, it is not only lovely to look at, but it is also a wonderful kitchen helper. Be it in salads, as pesto, as dried herb, in a spread or as filling or sauce. With its slightly hot and garlic-like taste, wild garlic is a very welcomed guest in the spring kitchen. The mustard oils it contains are extremely healthy as they have a detoxifying and antibacterial effect. For exactly this reason I present you three different recipes today in which wild garlic is the star.
The first recipe is a soup with leek and wild garlic, a dash of vegan cream included. A great dish not only as a main course but also as an entrée. And perfect for all those who like it a little hot. The mustard and leek oils really come into their own in this soup. Which also makes the soup healthy.
If you prefer to snack a little bit of wild garlic in between, this hummus will probably appeal to you. Creamy with a subtle hint of spiciness! Just chop some vegetables and you’ll have a healthy and practical snack to go, maybe for work. You don’t like vegetables? No problem! How about sweet potato or regular fries? Polenta fries are also a great choice, just like we had them. The recipe for the polenta fries is from the lovely LouMalou and you can find it here.
In Switzerland we eat Spätzli a lot – also called Spaetzle elsewhere – and in spring you can buy them everywhere with wild garlic flavor. Unfortunately not vegan! What does a woman/man do in such a situation? Exactly one becomes inventive and makes her/his own at home. That’s why the third recipe is one for vegan wild garlic spaetzle.
If none of the above recipes appeal to you or you don’t like soups, hummus or spaetzle, then there are a few other recipes on my blog, such as a delicious wild garlic pesto, a wild garlic asparagus risotto, puff pastry pockets filled with wild garlic mash and a savory wild garlic butter. Now I leave you to try out the recipes and experiment with wild garlic. Believe me it`s really worth a try.
Read you soon,
Leek Wild Garlic Soup
- 300 g leek organic
- 250 g water
- 1/2-1 vegetable stock cube optional, organic
- 100 ml soy cream or other vegetable cream of your choice organic
- 20 g wild garlic organic
- salt & coloured pepper to taste organic
Rinse leek and wild garlic under running water
Cut leeks into rings and cook in water for 10 to 15 minutes. If you like add a little bouillon.
Put the leek in a blender, add 250ml of the cooking water, soy cream and wild garlic and puree until a homogeneous soup is obtained.
Heat again on low heat for 2 to 3 minutes and let simmer. If the soup is too thick for you, add a little more of the cooking water until it has the desired consistency.
Wild Garlic Hummus
- 300 g cooked chickpeas organic
- 40 g wild garlic organic
- 2-3 tablespoons lemon juice organic
- 3 tbsp olive oil organic
- 2 tsp white Tahini paste approx. 25g, organic
- 1/2 tsp salt organic
- water or aquafaba to your liking
Rinse the wild garlic under running water and let it drip off.
Put all ingredients in a blender and puree. Alternatively you can use a hand blender.
It is not advisable to add all the water/ aquafaba at once, so you can choose your own consistency. First add a little water and then more and more until it fits you.
Vegan Wild Garlic Swiss Knoepfli
- 375 g knoepfli or spaetzle flour
- 30 g semolina
- 1- 1 1/2 tsp salt
- 1 pinch of Kala Namak optional, organic
- 300 ml sparkling water
- 2 tbsp vegetable oil organic
- 50 g wild garlic organic
Mix flour, salt and semolina in a bowl and form a hollow.
Rinse off the wild garlic under running water and drain.
Put the wild garlic and the sparkling water into a blender and puree.
Pour the liquid slowly into the bowl, add the oil and mix well (preferably with a food processor). The dough should be relatively thick.
Fill a pan with water and bring to the boil, sieve the dough into the pan with a knoepfli sieve and boil the knoepfli until they float on top. Then lift them out of the water with a sieve or a ladle.
Add some oil or vegan margarine to the cooked knoepfli and mix.