Getting back into the garden & a new Spring recipe for you!
An April edition of Rebel Bites
Hello friends,
I love this time of year and seeing everything bursting into life. It’s a bit of a time for reflection for me and definitely planning. The spring always inspires me to refresh things, experiment with the lovely produce appearing everywhere, and I’m itching to get back into the garden.
In this edition, I'm sharing a new spring recipe and a simple guide to growing your own tomatoes!
Seasonal Spotlight
As spring brings us the first harvests of the year – think crisp radishes, asparagus, new potatoes, sweet peas, and herbs. I love using these gorgeous early risers to invigorate our plates.
Radishes: Perfect for adding a peppery crunch to salads or a quick pickle for extra zing.
Sweet Peas: Their sweetness shines in fresh salads, pasta dishes, or simply blanched as a side.
Herbs (Parsley, Chives, Mint): Fresh herbs are spring's flavour powerhouses, ideal for sauces, dressings, and garnishes to brighten any dish.
A spring recipe for you - Wild Garlic Pesto Risotto
A vibrant green risotto topped with charred asparagus. The wild garlic pesto made with hazelnuts adds a lovely earthy but fresh flavour, then brightened by the lemon zest.
The last flourish–topped with charred asparagus, toasted hazelnuts, a drizzle of extra virgin olive oil. So good!
For the pesto;
100g hazelnuts
Big bunch wild garlic - 300/400g or use fresh basil
3 tbsp nutritional yeast
Juice 1/2 lemon
1/2 tsp sea salt
Twist black pepper
2 tbsp olive oil
Water to loosen
Risotto ingredients;
250g aborio rice
2 tbsp olive oil
1 onion, chopped
4 cloves garlic sliced
3 tbsp white wine
1.3 litre veg stock
4 tbsp nutritional yeast
1 tsp sea salt and lots of black pepper
4 tbsp wild garlic pesto
Zest 1 lemon
Toppings;
Charred asparagus
More pesto
Toasted hazelnuts
To make the pesto;
Add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.
To make the risotto;
Add the oil to a large pan (with a lid) on a low to medium heat, then add in the chopped onions. Fry for 8-10 minutes until soft. Next add the garlic and fry for a minute then add rice and stir for a minute then add in the wine. Stir to combine thoroughly.
Add 250ml of stock at a time until all the liquid is absorbed.
Stir in the pesto and now add in the zest of your lemon, salt, pepper, nutritional yeast and stir to combine.
To serve;
Top with the charred asparagus, more pesto, toasted hazelnuts and drizzle of olive oil.
I’d love to know if you make this and what you think!
Getting a kitchen herb garden going and starting growing tomatoes
Spring is the perfect time to start a small herb garden, even if it's just a few pots on a windowsill - meaning you have fresh flavours at your fingertips throughout the season to add to your meals. My favourites are Basil, Thyme and Mint - quite easy to grow, and the aromas are beautiful.
Growing your own - tomatoes - Extract from My Vegan Year
The taste and smell of home-grown tomatoes is hard to beat, and being able to pick juicy sweet ripe tomatoes straight off your own plant is just wonderful.
The great news is that they are easy to grow from either seed or young plants, and there are some incredible varieties available now.
A simple guide to growing your own
Sow your seeds;
Sow your seeds in spring to plant in early summer
To grow from seed, you will need;
A recycled fruit punnet or biodegradable pots
Seed growing compost
Fill each punnet with compost, then add some water.
Sow 6 seeds per punnet, then top with a little more compost.
Grow the seedlings;
The tomato seedlings should have appeared after two weeks.
When they reach 8 cm tall - carefully transfer them into individual larger biodegradable pots with drainage holes.
Place in a sunny, warm spot to grow.
Transplant the plants;
Transplant your seedlings to a large flowerpot filled with grow bag compost and water them regularly.
When warm enough, place them in a sunny spot outside to grow.
Ready to pick;
You will see lots of flowers appearing, which will then become a little tomato.
Pick when red and ripe!
Here's to fresh starts, new growth, and the shared joy of seasonal cooking. I hope this spring is filled with wonder and delicious adventures!
Much love,
Niki 🌿
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