spring Archives | Page 25 of 52

Watermelon Radish Tartine with Chives | seasonal plant-based recipes via the Sweet Miscellany blog

Slices of crusty sourdough bread are layered with swirls of vegan cream cheese, thinly sliced watermelon radishes, chives, and flaky sea salt. These open-faced vegan sandwiches are easy to make and are a super tasty snack, appetizer, or light lunch!

If I can be honest, radishes weren’t really a favorite until I started growing them in my garden. Sometimes, I think that growing something yourself makes you appreciate and savor it more. Maybe because you know all of the hard work that went into it! Our weather here in Houston can shift on a dime, going from 85 one day to below freezing the next and then sashay into a flash flood when you turn your back. It makes each garden harvest that much more rewarding I suppose!

The lovely radishes you see in the photos are a variety of watermelon radish called Misato Rose. They’re a mild radish so they have a slight peppery bite that isn’t overwhelming. But, the most exciting thing about them is their unique combination of light green and pink hues! On the outside, they’re relatively unassuming but once you make that first cut, it reveals their stunning colors. They’re a beautiful radish that is just as delightful to look at as it is to eat.

A smattering of leftovers is what led to the creation of this simple and delicious recipe. I’d just harvested these radishes and a bunch of chives from the garden and was trying to figure out how I wanted to enjoy them. A few slices of sourdough and a forgotten tub of vegan cream cheese in the fridge led to this lovely tartine (aka open-faced sandwich).I hope you enjoy this simple vegan recipe as much as I did! If you try it, let me know how you like it in the comments!

For other radish recipes, head here.

Watermelon Radish Tartine with Chives

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Author: Courtney
Total Time: 5 minutes

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Description

Ingredients

1 thick slice of your favorite bread (I used a rosemary sourdough)
3–4 tbsp vegan cream cheese
1 watermelon radish, thinly sliced
1 tbsp chopped chives
flaky sea salt

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Instructions

Toast your bread to your liking.

Spread the cream cheese over the bread then layer on the slices of radish. Sprinkle the chives over the top and season with flaky sea salt.

Enjoy!

Notes

This makes 1 serving so feel free to multiply it as needed! Or, you can make miniature versions for an appetizer spread. If you don’t have watermelon radishes, feel free to use whatever radishes you have available to you.

Prep Time: 5 minutes

Summer Squash Fritters with Basil and Lemon Yogurt (dairy free recipe with vegan/gf subs) | seasonal plant-based recipes via The Sweet Miscellany Blog

A mixture of shredded zucchini and nutty yellow crookneck squash make up the base for these fritters while basil lends a fresh herbal contrast. Each summer squash fritter is topped with a dollop of tangy lemon coconut milk yogurt before serving. This dairy free recipe can easily be made vegan and gluten free with a couple of simple substitutions!

All of the summer veg are starting to slowly trickle in! Whenever a vegetable (or fruit) comes back into season, the first serving of it is always the most special. It’s like that moment when you rediscover an old favorite song and wonder how you could have gone this long without its melody. So you savor it as much as possible. I think this is what makes eating seasonally and locally so special. It’s the absence of something, the long wait for it to come back into season, that makes it taste that much better. ⠀⠀⠀⠀

As I brought home the first summer squashes of the season a couple of weeks ago, I was thinking back to how I used to abhor them as a kid. I think it’s mostly because they were served up to me as an overcooked pile of mush. And for whatever reason, they triggered my gag reflex every. single. time. Thankfully my feelings have changed since then. Or else I probably wouldn’t be sharing this recipe with you!

Once summer squash came back into season it was only a matter of time before I turned them into fritters. Fritters are one of my go-to’s when I want a savory way to enjoy a vegetable. For this version, a mixture of shredded zucchini and yellow crookneck squash make up the base. Blue spice basil adds a lovely herbal flavor. To brighten everything up, they’re served up with a dollop of tangy lemon coconut milk yogurt. Simple and delicious!

Summer Squash Fritters with Basil and Lemon Yogurt

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Author: Courtney
Total Time: 35 minutes
Yield: 10 fritters

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Description

A mixture of shredded zucchini and nutty yellow crookneck squash make up the base for these fritters while basil lends a fresh herbal contrast. Each fritter is topped with a dollop of tangy lemon coconut milk yogurt before serving. This dairy free recipe can easily be made vegan and gluten free with a couple of simple substitutions!

Ingredients

1 cup of unsweetened thick vegan yogurt (I used Culina)
1 1/2 tsp lemon zest
1 tbsp fresh lemon juice
pinch of sea salt
1 tsp maple syrup
2 cups grated summer squash
1 packed tbsp of minced fresh basil
2 large eggs or 2 flax eggs (3 tbsp flaxmeal + 6 tbsp hot water mixed and left to thicken for 15 minutes)
6–8 tbsp whole wheat or all-purpose flour (for gluten-free I prefer Bob’s Red Mill 1:1 Baking Flour)
1/4 tsp sea salt
olive oil or avocado oil for cooking

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Instructions

Before you make your fritters, whisk together the yogurt, lemon zest, lemon juice, a pinch of sea salt, and the maple syrup until smooth. Set the yogurt aside in the fridge until you’re ready to serve the fritters.

While you prepare your fritter batter, heat a large skillet over medium. Add the grated summer squash to a bowl along with the basil. If you’re using regular eggs, whisk them to break up the yolks before adding to the squash and basil. If you’re using a flax egg, you can add it directly. Mix to distribute the egg then add 6 tablespoons of the flour and your sea salt. Mix the flour in. If your batter looks really watery, add the remaining 2 tablespoons of flour.

dd a tablespoon of your preferred cooking oil to the pan. Once the oil comes to temperature, you can begin cooking the fritters. I used a large spoonful (about 2 tablespoons worth) of batter per fritter. Cook on the first side for about 3-4 minutes or until the edges look dry and the bottom is golden. Flip and cook an additional 2-3 minutes. Once you cook your fritters you can place them on a paper towel lined plate to soak up the excess oil if you like.

Serve the fritters up warm or at room temperature with a dollop of the lemon yogurt.

Notes

You can use any summer squash you like here! As for the basil, I used blue spice because it’s what I have in the garden but you can use whatever you’ve got on hand.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: side