Wild, wild wood (vegan). keep it simple. keep it wild. MSRP At Wilder Wood Restaurant & Bar, we strive to make gluten-free dishes that are delicious, yet harmless to the growing community of wheat-free, gluten-free In addition, District Distilling Co. will be in house every Wednesday with featured cocktails and free tastings of their Gold Winning Wild June Gin and. Vegan milk options: Almond, Coconut, Soy.

Wild, wild wood (vegan) Our reverence is in using traditional Italian ingredients like certified San Marzano tomatoes and Caputo flour and in. Visit the tap room in beautiful Boulder, Colorado and enjoy a pint, flight, or growler of fresh beer to go! Inspired by many nights sitting around a cozy campfire in the wild woods. *Our beers are all Vegan*.

Hello everybody, it is Brad, welcome to my recipe site. Today, we're going to prepare a distinctive dish, wild, wild wood (vegan). One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

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keep it simple. keep it wild. MSRP At Wilder Wood Restaurant & Bar, we strive to make gluten-free dishes that are delicious, yet harmless to the growing community of wheat-free, gluten-free In addition, District Distilling Co. will be in house every Wednesday with featured cocktails and free tastings of their Gold Winning Wild June Gin and. Vegan milk options: Almond, Coconut, Soy.

To get started with this recipe, we must prepare a few components. You can have wild, wild wood (vegan) using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Wild, wild wood (vegan):

{Get 1 tbsp of coconut oil.
{Make ready 1 of onion finely diced.
{Take 1 of leek finely diced.
{Make ready 2 of celery sticks thinly sliced.
{Prepare 1 of carrot finely diced.
{Prepare 1 of small potato peeled and diced.
{Get 1.2 litres of vegetable stock.
{Make ready 300 g of young dandelion or nettle leaves.
{Get 200 g of wild garlic leaves (keep the flowers).

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Steps to make Wild, wild wood (vegan):

Thoroughly wash the leaves and drain..
Heat the oil in a large saucepan. Add the onion, leek, celery, carrot, potato and a good pinch of salt, and stir until everything is well coated. Cover and sweat gently for 15-20 mins, stirring every so often to make sure that the vegetables don’t catch on the bottom of the pan..
Pour in the stock and simmer for 10 mins. Add the dandelion or nettles in several batches, stirring, then add the wild garlic leaves and simmer for 2 mins. Remove from the heat and blend..
Return to the heat, stir then taste for seasoning..
Ladle into bowls and then top with a few wild garlic flowers..

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