Creamy Spring Pasta クリーミー春パスタ

 

日本語のレシピは　ビーガン、ベジタリアン情報満載の　Hachidory から　ご覧下さい。

Nothing is forever.

The spring has almost entered the last chapter.

The cherry blossoms, peach blossoms and rape flowers have gone.

 

But I can still meet the various kinds of spring wildflowers during my walk.   They are not as obvious as the blossoms of the tress and often show their faces rather modestly as if they do not wish to be found by humans.

I love those tiny wild flowers.

I may love them most of all.

They always make me happy.

I often think I want to belong to them, and

I sometimes feel like I can belong to them sooner than later.

Anyway at this moment, I must embrace this precious season before it’s totally gone.

The blessings of the nature are not only those flowers but also the plants that please our palates and fill up our tummies. 

“Takenoko” are born every day.

 

The above Takenoko was born in this bamboo grove near my home.

The word, “Takenoko” is translated to “bamboo shoots” in English, but actually it is a baby bamboo. 

Once it penetrated the soil of the ground, it grows soo quickly and becomes a child in a few days and a teenager in a week.

The bamboo can be eaten only when it is a baby, so you can’t postpone digging it to the next day if you want to enjoy this delicacy.

During this season I am busy with the preparation of Takenoko as it is crucial to cook it as soon as possible in order to enjoy it at its most. 

I added the newly harvested onion to today’s pasta.

 The Japanese new onions are also delicacy.

It is juicy, sweet and it has silkier texture than the old hard onions.

And lastly but not least, the dandelions play an important role in this pasta recipe.

The dandelions are everywhere, and they are so energetic.

Unlike most of the other wild vegetables, they do not taste bitter, so they are easy to prepare, are versatile for various kinds of cooking.  On top of that they can add the brilliance to the food as a decoration.

Not to mention, their nutritional values are considered amazingly high.

These are rare native Japanese dandelions.

Most of the dandelions we see now in the fields are non-native species as they easily prevail the local ones.

But luckily, I know the spot where most of the dandelions appear in spring season are native Japanese species.

Proceed to the recipe and enjoy the leaving spring before it will be out of your sight.

 

 

 

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タグ：Bamboo Shoot Japanese Spring dandelion recipes onions wild plant recipes takenoko macrobiotics Vegan Gluten-Free wholefood plant based gluten-free pasta タケノコ 竹の子料理 新玉ねぎ たんぽぽ パスタレシピ グルテンフリー ビーガン ヴィーガン マクロビオティック 山菜料理