sweet miscellany

Over the course of my life nature has taught me two main things:

Everything is cyclical
Resiliency and adaptability

In these trying times we all find ourselves in, it can be easy to get bogged down in the worry and frustration of our current situation. It can also be easy to forget that like everything in nature, change is inevitable. Seasons come and go just like this current pandemic will come and then eventually go. And just like our plant and animal friends in nature, we will adapt and be resilient. One of my favorite quotes from Charles Darwin is, “It is not the strongest of the species that survives, nor the most intelligent; it is the one most adaptable to change.” We can adapt. It’s in our nature as the human race. But it might be uncomfortable as we lean into a new groove.

Today I offer you these photos I took while out at the farm I visit weekly for work. The wildflowers are really beginning to put on a show and the bees and other insects are living for it. If you’re stuck at home without access to nature, hopefully these photos will offer you some beauty. If you’re able to go outside and be in nature, then go for a walk and take in all of the spring beauty! Look down at the ground and see how many different plants and flowers you can find. Find an orange tree and take in the sweet perfume of its blossoms. Close your eyes, take a breath, and know that this will all eventually pass but it doesn’t mean you can’t find moments to appreciate what’s in the here and now.

Looking for an indoor activity that is calming? Try this tea meditation. Or, if you want to get outdoors, try this seasonal ritual but adapt it for spring.

Deconstructed Spring Roll Bowl with Ginger Peanut Sauce (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

A colorful rainbow of spring veggies served are served up alongside your choice of a cooked grain and a ginger peanut sauce. Rosy-hued pickled radish slices add a nice tangy element to this vegan and gluten free deconstructed spring roll bowl.

The swift arrival of spring has brought not only the dusty yellow covering of pine pollen but a slow refilling of the creative well. I started imagining things I wanted to create, photograph, and share here. This process isn’t always the same. Sometimes it starts with a fully fledged idea, other times it centers around a single ingredient (passion fruit!) or a specific combination (strawberries and basil!). In this case however, the recipe is based on a meal that I keep in a mental list and refer to regularly when preparing for the week.

This dish doesn’t feature prominently on my rotating mental list in the fall and winter because my body is transitioning to hearty and warming fare. Now that the weather is trending warmer, it’s time to bring it back out! I like to ease my body back to lighter fare so it’s not such a shock to my digestive system, thus the lightly steamed carrots and snap peas rather than all raw veg. The pickled radish will also help with digestion as will the ginger root in the sauce.

The ingredients in the bowl are really up to you and what you enjoy about spring rolls. I’ve included a list of suggestions below along with what is in my bowl that you see in the photos. I highly recommend making it as colorful as possible!

Deconstructed Spring Roll Bowl with Ginger Peanut Sauce

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Author: Courtney
Total Time: 15 minutes

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Description

Ingredients

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for the sauce:

1/2 cup natural peanut butter
1/4 cup mellow miso paste
1/4 cup rice vinegar
3–4 tbsp tamari (if you don’t like things as salty, start with 3 tbsp)
2 tbsp honey or maple syrup
sriracha to taste (I used a heaping tbsp)
1 tbsp grated fresh ginger root
water as needed to thin

for the quick-pickled radishes:

one bunch of radishes, thinly sliced
3/4 cup vinegar (white, apple cider, red wine, or rice are all good options)
3/4 cup filtered water
2 smashed garlic cloves
a pinch of crushed red pepper flakes
1/4 tsp mustard seed
2 tsp salt
2 tsp of honey or maple syrup

for the bowls:

any combination of raw or steamed spring veggies and herbs that you like such as snap peas, carrots, cabbage, sprouts, kale, mint, cilantro, and avocado
any cooked grain that you like such as brown rice or quinoa
for extra protein, you could add tofu or tempeh

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Instructions

Make the sauce by blend all of the ingredients until smooth. Add water a little at a time to get a consistency that you like. I ended up using roughly 1/3 cup of water. Makes 1 3/4 to 2 cups of sauce depending on how much water you use.

To make the pickled radishes, add the sliced radishes to a jar with at least 2 cups (pint) capacity. Add everything else to a small pot and heat it over medium-high. Stir it a few times while it heats to make sure the salt dissolves. Once the vinegar mixture comes to a simmer, let it simmer for 2-3 minutes, then remove it from the heat. Carefully pour the vinegar mixture over the radishes into your jar. The liquid should cover all of the radishes. If not, gently press the radishes down until covered. Ideally the radishes are best after pickling in the brine for at least 24 hours but you can eat them once they cool if you like. Store leftovers in the fridge for up to 2-3 weeks.

To assemble your bowl, think about all of the things you like that tend to make their way into spring rolls. I went with more of a seasonal veg combination with a literal interpretation of spring roll but once we hit summer, you could add in cucumber, sweet peppers, and basil. Once you build your bowl, add your sauce, your pickled radishes, then eat and enjoy!

Notes

The bowl you see here is filled with Napa cabbage (a beautiful purple variety called Red Dragon), lightly steamed carrots and snap peas, broccoli sprouts, cooked brown rice, avocado, and pickled radishes. I lightly steamed the carrots and snap peas to make it easier on my digestive system.

Prep Time: 15 minutes