Vicia hirsuta canapés

Today I made canapés with Vicia hirsuta.

Vicia hirsuta is one of my favorite wild plants. You can eat the entire plant except for the roots, including the leaves, stems, flowers, and pods.

Click here for more about Vicia hirsuta

It is better to use scissors when harvesting Vicia hirsuta.
While Vicia sativa has deep roots, Vicia hirsuta does not, so if you pull on it, the roots will come right out.
That makes it difficult to transplant...

The new shoots are tender; I pick about 10cm from the tip, and since the lower stems are tough, I just use the leaves.
Unlike Vicia sativa, it is quite fluffy, so it is not suitable for kakiage or tempura.
I think it is better eaten raw in fresh spring rolls or in salads.

Once pods and seeds start to form, the stems become fibrous and tough, so they don't taste good.
Even if they get tough, the pods and stems can be dried and used as wild plant tea.

But if you have the chance, it is best to eat the blessings of the four seasons when they are at their most delicious and nutritious.

I ate them raw on a baguette, like sprouts.

So, this time it's the food edition.

<Vicia hirsuta canapés>

<Ingredients>
Vicia hirsuta: appropriate amount
Water: 500ml
Hot water: 500ml

Baguette: appropriate amount, toasted

(Oatmeal dip)

Oatmeal: 1 cup
Soy milk: 200ml
Olive oil: 1 tbsp
Lemon juice: 1 tbsp
Amazake: 1 tbsp
White miso: 1 tbsp
Shio koji: 1 tbsp
Onion: 1/4
(finely chopped and rubbed with salt)
Dill: appropriate amount
Salt: appropriate amount

Tomato: appropriate amount
Pink pepper: appropriate amount

<Instructions>
Starting with the preparation of the Vicia hirsuta

1.
Place the Vicia hirsuta in a colander, fill a bowl with water, and wash it lightly.
Mix water and boiling water in a bowl at a 1:1 ratio to reach about 50 degrees Celsius, wash the greens in it (50-degree wash), chill in cold water, and drain.

2.
Make the oatmeal dip.
Put the soy milk and oatmeal in a pot and heat it.

At this point, adding grated carrot is also delicious. It is also cute to make it pink with grated beets.

3.
Once the oatmeal is soft, add the olive oil and mix further.

4.
In a separate container, mix the lemon juice, shio koji, white miso, and amazake, then add to step 3, mix, and turn off the heat.

Add the chopped dill.

5.
Add the finely chopped onion that has been salted and soaked in water to the mixture from step 4, mix well, and adjust the salt if necessary.

Place on toasted baguette, then top with Vicia hirsuta, tomatoes, and pink peppercorns to finish.

Add delicious and cute Orychophragmus violaceus flowers as an edible garnish.

If you prefer not to eat them raw, you can sauté them in olive oil after the initial preparation.

The combination of carrots, olive oil, and dill is delicious, so it's fun to make two varieties by adding grated carrots to half of the mixture.

Since this makes a large amount of dip, you can put it in a gratin dish with other vegetables and bake it, or simply spread it on toast.

Wishing for another delicious meal today.
Let's eat.

For the blessings of nature,
gratitude ♾ palms together