Been out gathering dandelions and having all sorts of fun with the flowers!
Thought I'd share my recipes for Dandelion Flower Tempura & Dandelion Vegan Mayo!
Both delicious and just using the dandelion flowers! Dandelions grow wild everywhere and most of us just ignore them as weeds when they are edible & highly nutritious!
Got the idea for the dandelion mayo from a foraging group so made a vegan version with fermented garlic and fermented mustard but you can use normal garlic and mustard. Its really important to use the milk and oil at room temp. If you use milk straight from the fridge, it won't emulsify properly! Also use an unsweetened plant milk, I used organic soya. I could have used more dandelion petals and will use more next time I make it!
Dandelion Vegan Mayo
Simply add the milk, oil, dandelion petals, salt, garlic and mustard to a jug and blitz it using a hand blender until it thickens. Then add the lemon juice and maple syrup and blend again. Taste and adjust seasoning.
Store in fridge for around 4 or 5 days.
I made dandelion flower tempura to serve with my mayo, this was inspired by my most knowledgable friend Vicky @Thelittleforagerskitchen
Use sparkling water straight from the fridge, it results in a lighter, crispier batter and also don't overmix it.
Dandelion Flower Tempura
Just mix together the dry ingredients then whisk in a cup of cold sparkling water.
I just dipped the flowers in the batter then deep fried them in hot sunflower oil for a few minutes until nicely browned.
🍃 Health educator🍃