Dandelion greens, blackberries, green beans and toasted almonds with a blackberry vinaigrette

I was on a mission today, to do something with the dandelion greens I bought. I know that these are in season right now because I have dandelions all over my lawn:P When I tasted the leaf on its own... it was bitter and not super exciting, but add a few ingredients to them and you get deliciousness. I heated a little olive oil to slightly wilt the greens, to take away some of the bitterness. The serving bowl is a lovely way to showcase any meal www.annepryde.ca

For the salad:

Dandelion greens- I used half my bunch, rinsed
1 cup blackberries
15 green beans- blanched
1/4 cup sliced almonds- toasted
2 tbsp heated olive oil

For the vinaigrette:

1/2 cup blackberries
1/4 cup raspberry vinegar
1 tbsp organic cane sugar
1/2 cup vegetable oil
2 tbsp water
2 tbsp poppyseeds- slightly toasted
1/2 tsp sea salt

In a blender, add blackberries, vinegar, sugar. Blend
Add oil slowly to thickens. Add water to desired consistancy.
Pour in the poppy seeds, season with sea salt.
Taste. Adjust seasoning to your liking ( more sugar etc.)

In a large bowl combine dadelion greens with green beans. Pour heated olive oil over top. To wilt.
Place in a serving bowl, drizzle with vinaigrette, add berries, beans and almonds.

Portobello & Walnut stuffed Mushroom

This is like steak for a vegan!

• 3 portobello mushrooms- stalks removed and minced
  
• 2 tbsp olive oil
  
• 1 leek- sliced thinly
• 2 cloves garlic-minced
• 2 stalks celery- minced
• 8 button mushrooms- minced
• 1 tsp ground sage
• splash of balsamic vinegar
• 1/4 cup dry breadcrumbs 
• 1/2 cup walnuts- crushed and chopped
  
• 2 tbsp fresh parsley-chopped
  
• sea salt
• freshly ground pepper

Heat oil in a saute pan, add leeks, garlic, celery. Saute for 5-6 minutes until leeks are really soft.
Add stems of portobellos and button mushrooms. Add the sage and saute for another 4-5 minutes.
Splash of balamic and add breadcrumbs, walnuts and parsley. Season with sea salt and pepper.

Brush portobellos with olive oil, both front and back.
Pile stuffing mixture on top of mushroom.
Place on a baking sheet, and in a 350 degree oven for 25 minutes.

Tofu walnut balls

Last night I made "meatball" subs, with leftover meatballs that I had in the freezer. They don't freeze very well:(. But when they are fresh, there are delicious. I got this recipe from a vegetarian food fair at the local church, I changed it up a bit. These can be topped with spaghetti sauce, gravy, bbq sauce, etc..

• 1/2 cup quick oats
• 3/4 cup finely chopped walnuts
• 1/2 tsp chili powder
• 1/2 italian seasoning
• 1/2 tsp poultry seasoning
• 1 tsp freshly cracked pepper
• 1/2 finely chopped onion
• 2 cups bread crumbs
• 1/4 tsp garlic powder
• 2 tbsp finely chopped parsley

• 1 cup water
• 1/4 cup tamari
• 1pkg firm tofu

mix dry ingrdients in a large bowl, add wet ingredients, mix well ( I like to use my kitchen aid mixer with the paddle attachment.)
Roll into small balls on to a greased pan. These do not spread, so they can be placed close together. Bake at 350 for 40 minutes.