Lemony Tempeh and Wild Cattail Salad

That’s right. Those fuzzy cigar-like cattails in ponds have a delicious root under the water that is totally edible and fun to eat. They’re feast food! And if you bring this dish to a party you’ll be displaying the bounty of wild food that often surrounds us. 

To harvest: Put your hands as close to the base as possible and pull. Peel off the outer woody layers and you have a plant similar to hearts of palm. Harvest in the summer in unpolluted water where there are a lot of other cattails. 

Ingredients for 6-8 servings as a side dish:

  • 1/4 of an onion diced
  • 1 cup of cubed tempeh
  • 1 clove of garlic diced
  • 3 cups of roughly chopped cattails
  • 1 lemon juiced
  • gluten-free soy sauce or sea salt to taste
  1. Heat a nonstick pan, add the onions and cook until translucent
  2. Add the tempeh, stirring until golden on a couple sides
  3. Add the garlic for a minute. Squeeze in half of the lemon if it starts sticking to the pan. 
  4. Stir in the cattails and lemon juice and cook for about 3 minutes
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