Just uploaded my brand new video clip to YouTube. Still in the mood of Apocalypse and imagining Zombie scenes everywhere around because of CoronaVirus. Thats what this cooking is for -really.

I just imagined not having more mammals around (cause zombies ate them all) but we want cheese on our pasta so the first videoA is about making a quick ‘cheesy flavored crumb’ using yeast and oat.

I did smoke the GF oat to start with but obviously u can skip that part. Also u can smoke most of the things in the same way how i showed u in the video – without having a proper smoker. Also if zombies around and we have no smoking chips – we can just use rice, coffee beans or other spicies like cinnamon, star anise etc. to smoke with. After i just killed a big handful of bakers yeast – then dissolved it in water – then covered the smoked oat and dried out in the oven till crispy using lots of salt for seasoning. Great vegan snack either way – we hardly could stop eating them in the bakery. Glutenfree and vegan nomnom.

After videoA i went for a bikeride on clipB – a small urban foraging trip from my flat to the bakery. Trying to show you all the edible weeds and plants growing around us – so in case if there are no more supermarkets selling your favourite salad mix or baby spinach bag – u still can find f@cking healthy nutritious greens around. Just need to ‘hunt them down’ in your local park or forest.

Keep saying – dont eat anything what you dont know – otherwise u can do a favour to the zombies and die before they can kill you. Foraging is great fun – and i can promise you -every time you go out will learn something new what you will know for the next time. Get out, open your eyes – if something looks familiar take a picture – not just amazing books are around but more quicker mobile applications and also online group of people who can help you identify plants. Quick and easy. I am being naughty sometimes (should not!!!) but i never ever ever ever would give away anything ‘saying trust me and eat this’ if i havent eaten before many times – and i still being alive and healthy as f@ck.

So the plants in my video – kindof randomly picked ones. Some of them have great flavours like mustard or bittercress – some of them just give you body and green but most of them giving you high nutritional value, vitamins and minerals. If u want to cross the line of gastronomy – most of them having some sort of magic — reason they good for medicines. Worth a check. Plus they are free. For now (of course depending where u want to pick LOL).

So in the last clipC actually i put my ‘zombietimes’ pasta together. Had to push myself not to be a chef for once – so i didnt ended up rolling my freshly made pasta. Cause if its Apocalypse and we are all fighting for survive – in WalkingDead have no time to crack eggs and make pasta dough and shape pretty raviolis. Its more likely that u have shop-bought dry pasta in your kitchen cupboard anyway. So the rest is easy. Pesto is ready – using the yeast crumb and extra virgin olive oil – cooked pasta is done. Using some of the water to make emulsion to cover our pretty brown fusili (any shape will do) with the green sauce. I need texture – we all need crunch so got some great pumpkin seeds.

And of course – the flower power. Cause first we start to eat with our eyes. Even zombie times. And also – they not just pretty but full of flavours.

This video was my first attempt to use 100% foraged plants to make a pesto. Since then i made many times and i finally found my favourite combination. Because i really like spicy and peppery stuff i love to use mustard (flowers and leaves) with the garlicky touch of Jack by the hedge (garlic mustard) and some superfood nettles for a smooth finish. Depending what i forage – wild fennel, wild garlic, nasturtium leaves, sorell can be a great delicious touch also.

But as i said before many many times – be brave and find your own mix of pesto. Seasoning also can be supersimple and overcomplicated. I use only EV olive oil and some nutritinal yeast or MSG. Important thing is if u would like to keep your pesto green ‘forawhile’ try to prevent oxidation by closing it from the air. U can vacpac or just do what i do do – push your pesto down to your jar (making sure no air bubbles stucked inside) and pour some olive oil on the top – that will seal it from the air 100% so the oxidation will be much more slower. hmmmmm…. i do love pesto.

Open up your mouth…!

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