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
- Heat a nonstick pan, add the onions and cook until translucent
- Add the tempeh, stirring until golden on a couple sides
- Add the garlic for a minute. Squeeze in half of the lemon if it starts sticking to the pan.
- Stir in the cattails and lemon juice and cook for about 3 minutes