Favorite herb or spice?So I dislike licorice candy - strongly - but I love French Tarragon which is weird because "licorice" is def how most describe the flavor of my absolute, hands down, favorite herb. French Tarragon, also known as Dragon Wort, always makes me feel fancy AF when I cook with it. I'm not really sure why, but it might have to do with the fact that I usually use it in fancy French food like this uber romantic Mushroom Pate, or this super sexy Asparagus Potato Stack. It also makes grrrrreat salad dressings (i.e. Tarragon Vinaigrette). In the winter I like to give my soup a flavor boost using the stuff - check out this Winter Vegetable Soup in a Squash Bowl - and in spring, this Tarragon Egg[less] Salad is my quick-fix, go-to lunch choice.
If you're not in currently in a personal relationship with tarragon, you should probably re-evaluate that, because it's way good for you and in case you ever get bit by a poisonous snake, Tarragon's got your back. It's super easy to grow and it's a perennial (yay! you don't have to replant it every year.) It's also a part of the sunflower family (I just found that out today) and sunflowers are my most favorite flowers in the whole wide world.
1 shallot, minced
10 oz of your favorite mushrooms, sliced
salt, to taste
pinch of red pepper flakes
3 tbsp white wine
3 tbsp coconut milk
lots of fresh tarragon leaves
a nice artisan loaf of bread
- Get yer oil nice and hot over a medium low heat and toss in the minced shallot. Cook until it starts to brown.
- Add mushrooms, salt, and pinch of red pepper flakes. Cook until the mushrooms have released their juices and start to cook down.
- Add in the wine and cook until the liquid evaporates.
- Add in the coconut milk and let simmer for a few minutes.
- Remove from heat and stir in as much tarragon as your little VegHeart desires. I used about 3 tbsp of leaves, if not a 1/4 cup.
- Serve on top of some radass, toasted, artisan bread.
Tomorrow, I will reveal exactly where I stand on a very controversial issue: Tacos vs. Burritos.
ICYMI, here's MoFo'n Day 26 - This is the one where I had to make a dish using only the ingredients I happened to have on hand, which wasn't a lot, but I managed to scrape together these Brussels Sprout Waffles with Creamy Mustard Sauce.
Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) Instagram, Twitter, Facebook, and Pinterest. Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can # vegan4one, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.
All the love,
All the love,
|T A R R A G O N = G O R G E O U S|