Morel Gnocchi with Chunky Basil Sauce & Garlic Scapes

Today my little blog turns three! I honestly had no idea I would still be at this three years later but my love of food and sharing it with the world has only become stronger and I don't see myself stopping anytime soon.
As of today I have a total of 861 entries with over 2,500 recipes. That's like a vegan food dictionary! Thankfully over the years and with a little more effort, my pictures have gotten better (although I still take them with my camera phone) and my recipes more stream-lined. Who knows where I will go from here but I sure do enjoy it.

This meal came about from the bounty of fresh produce I got from my local Farmer's Market this past week. Morels, potatoes, scapes (from a friend's garden) and basil were all purchased and could not have gone together more beautifully.

One Year Ago Today Spinberry Cherry Smoothie

Two Years Ago Today Tempeh Bacon, Sweet Potato & Grilled Avocado Sandwich with Garlic-Shallot Mayo

Three Years Ago Today Rosemary Grilled Tofu with Pomegranate Reduction, Five Herb Potatoes & Green Beans with Hazelnut Butter

Tender, luxurious potato gnocchi stuffed with fresh morels served over basil sauce and garlic scapes, all from the Farmer's Market this week.

Morel Gnocchi
serves 3
8 small yellow potatoes, peeled, small dice
2 garlic cloves, smashed
1 cup minced morels
3/4 cup all-purpose flour, plus more if necessary
1 tsp salt
1/2 tsp pepper
2 tbl extra virgin olive oil

Combine the potatoes and garlic with salted, cold water and bring to a boil. Drain and mash completely.
Combine with the morels, flour, salt and pepper and use your hands to work into a ball of dough. If the dough is too wet, add a bit more flour.
Cut the dough into fours and gently roll and press out each piece into a rope shape about 10 inches long. Cut square pieces out about 1 inch long and set aside until all of the gnocchi is shaped and cut.
Bring a new, clean pot of salted water to a boil and add the gnocchi. Cook for 3-5 minutes until all of the pieces are floating to the top. Reserve 1/2 cup of starchy water for basil sauce and drain the rest.
Heat up the olive oil in a saute pan and add the gnocchi. Cook until just lightly browned and crispy.

Chunky Basil Sauce
1 head fresh basil, stems removed
1/4 cup extra virgin olive oil
2 garlic cloves, smashed
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
1/2 cup starchy potato water from gnocchi, or tap water

Combine all of the ingredients in a blender and blend until almost smooth. Add the starchy potato water and pulse a few times more.

Garlic Scapes
1 bunch garlic scapes, roughly chopped
2 tbl extra virgin olive oil
juice from 1/2 lemon
pinch red pepper flakes
salt, to taste

Bring a small pot of water to a boil and add the scapes. Cook for 3 minutes then drain.
Heat up the oil in a saute pan and add the scapes. Saute with lemon juice, red pepper flakes and salt. Cook for 5 minutes until crisp and tender.

Salt & Pepper Tofu with Green Garlic Sauce & Truffled Potatoes

Simply seasoned crispy tofu over a fragrant green garlic and scallion puree with potatoes & green beans tossed in truffle oil.
 
Salt & Pepper Tofu
serves 2-3
1 lb extra firm tofu, drained & pressed, cut into 6 cubes
salt and pepper
1/4 cup dijon mustard
1/2 cup panko breadcrumbs
2 tbl nutritional yeast
safflower oil, for frying

Preheat 1" of oil in a pan to 350.
Season the tofu liberally with salt and pepper.  Coat the tofu in mustard then toss in panko and nutritional yeast to cover.
Pan fry until golden brown on all sides. Season again with salt and pepper.

Green Garlic Sauce
1 tbl vegan butter
1 bunch of scallions, green parts only, roughly chopped
3 large green garlic cloves, roughly chopped
1/4 cup vegetable broth
1/4 cup white wine
salt and pepper

Saute the scallions and garlic in butter for 4-5 minutes until fragrant. Add the broth and white wine. Season with salt and pepper. Bring to a simmer and reduce until only a few tablespoons of liquid remain. Transfer to a blender and process until smooth.

Truffled Potatoes
2 medium yukon gold potatoes, peeled, cubed
1 handful fresh green beans, ends trimmed
2 tbl extra virgin olive oil
5 drops truffle oil
2 tbl finely minced parsley
salt and pepper

Bring the potatoes to a boil in a pot of salted water. When 2-3 more minutes remain until they are tender, add the green beans. Once the potatoes have cooked through, drain and toss with olive oil, truffle oil, parsley and season with salt and pepper.

Grilled Avocado Salad with Garlic Scapes, Sea Beans, Chili & Mint

The farmer's market provided me with most of the awesome ingredients that composed this salad. Garlic scapes are soft to the touch but long and curly. They have a mild garlic flavor and can be used like scallions would. Sea beans are one of my new favorite vegetables, crisp and salty like really thin green beans that need no seasoning.

Fresh salad with grilled ripe avocado, salty sea beans, garlic scapes, mint, serrano chili, red bell pepper and heirloom cherry tomatoes.

Grilled Avocado Salad with Garlic Scapes, Sea Beans, Chili & Mint
serves 2-3
4 tbl extra virgin olive oil, divided
1 avocado, halved
1 shallot, thinly sliced
1/4 cup roughly chopped garlic scapes
1 serrano chili, thinly sliced
1 red bell pepper, medium dice
3 cups spring greens
2 cups sea beans
1 cup orange cherry tomatoes, halved
3 tbl mint leaves
salt and pepper

Preheat a grill or grill top to medium high. Drizzle the avocado cut side up with 1 tbl of olive oil. Grill, cut side down for 5-7 minutes until lightly charred. Toss the shallots, scapes and chili on the grill and cook for 4 minutes just to soften lightly.
Toss the avocado, shallots, scapes and chili with the remaining ingredients.
Dress lightly with the remaining olive oil and season with salt and pepper.