Gifts from Nature: Wild Herb Salad with Bavarian Mashed Potatoes (In German)   
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  Ingredients
Wild Herbs Salad
Ground-elder
Stinging nettle
English plaintain (ribwort plaintain)
Daisy
Dandelion
Beech
Common wood sorrel
Red clover

Dressing:
4 tablespoons pumpkinseed oil
4 tablespoons Balsamic vinegar
1 tablespoon almond butter
1 teaspoon sweet Bavarian mustard
Dash of salt
Some pepper

Salad:
1 kohlrabi (German turnip) with leaves
3 celery stalks
5 dandelions leaves
4 dandelions
10 daisies
1 small handful sorrel
1 small handful wood sorrel
1 handful Bishop’s weed
5 strawberry leaves
3 small tomatoes for decoration

Bishop’s Weed “Spinach” with Mash Potatoes
Mashed Potatoes:
5 medium potatoes
100 milliliters vegan cream (Alpro brand)
2 pinches of nutmeg
Dash of salt
Spinach:
1 big onion or 6 shallots
1 – 2 cloves of garlic
4 tablespoons oil
1 teaspoon soup seasoning
Dash of salt
Some pepper
1 sliced carrot for decoration

Directions
Wild Herbs Salad
Dressing:
  1. Pour in some pumpkin seed oil.
  2. Add in a little bit of Balsamic vinegar.
  3. Add in some of almond butter (or peanut butter as alternative).
  4. Add in some Bavarian mustard and a little salt.
  5. Stir the mixture into a smooth sauce.
Salad:
  1. Peeled the kohlrabi and cut them into small pieces. Use also the small leaves that are at the top since this is the best part.
  2. Take the celery and cut them roughly into pieces.
  3. Put them together into blender, and make them into smaller pieces, do not purée them.
  4. Pour the kohlrabi and celery mixture into the dressing
  5. Finely chop all the herbs: the dandelion leaves, the dandelions, the daises, the sorrel, the wood sorrel, the young Bishop’s weed.
  6. Add in the finely chop herbs into the kohlrabi and celery mixture into the marinade, and mix them together.
  7. Cut some cherry tomatoes for a little decoration.
  8. Add a dash of pepper.
  9. Decorate it with some tomatoes and maybe a few more yellow dandelions.
  10. Ready to be served.
Bishop’s Weed “Spinach” with Mash Potatoes
Mashed Potatoes:
  1. Chop the potatoes into small pieces.
  2. Turn on the heat to the wok, place the potatoes there and pour some water in. Not to much water only about two finger high.
  3. Add some salt to it and let the potatoes cooked.
  4. When the potatoes are soft and the water are still left a little, add in the soy cream and the vegan cream to make it very smooth and creamy.
  5. Add in some nutmeg to it.
  6. Mash the potatoes.
Spinach:
  1. Dice the onions and the garlic.
  2. Pour some oil into the pan, and add the diced onions into the oil.
  3. Use medium heat until the onions golden brown.
  4. Add in the garlic.
  5. Add in the Bishop’s weed.
  6. Add some water to cook the herbs, give a good stir so that the onions are well stirred with the herbs, and let the whole thing cook slowly.
  7. Put the lid on for a while.
  8. Add in a bit of salt, soup seasoning and pepper. Stir.
  9. Close the lid again

For serving:
  1. Place the mashed potatoes on a plate.
  2. Place some of the spinach.
  3. Decorate it with some sliced carrots and some tomatoes if you like.


 
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