Tag Archives: Umeboshi

Garlic Scapes Makes Great Kale Pesto

Organic Garlic Scapes

This week, I snapped off 80 curly garlic scapes., the mildly flavored flowering tops of the bulbs of garlic growing in my organic garden. This encourages the garlic bulbs to grow bigger. As I wait a few weeks to harvest the garlic bulbs, happily, I can eat and cook the tender, garlic scapes to make vegetarian and vegan pesto, hummus, vegetable stir fries, dressings, garlic infused oils, and Continue reading

Greens in Garlic Tahini Sauce

Quick and Easy Greens in Tahini Sauce

Here is a great side dish of greens in a creamy and dairy-free sauce. Perfect on its own or over grains, or pasta. Think creamed spinach, but heartier and higher in calcium. Feel free to swap collard greens, chard, or beet greens for the kale. If you have not used umeboshi vinegar, you are in for a treat. It has a delicious lemony salty flavor. If you like, swap out the umeboshi for fresh squeezed lemon and sea salt. And feel free to use other oils like extra virgin olive or sesame oil, if you prefer; though the red palm oil is delicious and rich flavored.  Continue reading