One of the things I enjoy a lot since becoming a vegan is that I have stopped being a picky eater. I eat a lot of stuff that are actually not just very tasty but good for you, too. Things that before being a vegetarian and later a vegan I wouldn’t have even considered  tasting. Now, I actually crave leafy greens (which is much better than craving sugar :). I’m not a vegan for health reasons, my and my friends’ reasons are ethical, but taking care of your health is also important (even if only for reducing in this way as much as possible the necessity for drugs that are heavily tested on animals, etc.). And also nice, healthy food helps me be more mentally balanced (I have noticed that my anxiety is many times diminished if I eat nutritious food).

My friend Maria is obsessed with a weed that is very nice and nutritious. It is called purslane and it is a very banal weed, you can see it all over the city. But it is difficult to find it in a place clean enough and not so polluted, so you can eat it. Most of the times it grows next to car roads and in driveways and parking lots, in yucky places from where you wouldn’t want to harvest anything. Once a friend gave us some purslane from a garden (usually people just weed it out from their vegetable gardens) and we ate it in a salad. It’s quite nice, with a subtle taste but a rich buttery texture. Our neighbors have a garden too, and my friend takes purslane from them from time to time. It is very good for you, without any toxicity and it has Omega 3, which is quite rare for a plant.

This dish contains purslane from our neighbors.

It also contains: 7 potatoes, 2 onions, 1 green and 1 red bell pepper, 2 smaller buds of garlic, 2-3 spoon of apple vinegar, a few kale leaves, some rosemary leaves, one tea spoon of turmeric and a pinch of cinnamon, salt and pepper.

Maria boiled the potatoes with some rosemary in the water. The sliced onions, peppers and kale were cooked in a bit of oil. After the onion is just a bit translucent and the kale is soft, you add some water, the boiled potatoes, the minced garlic, the purslane and the vinegar and let them cook for 5-7 minutes. After everything is cooked, you add all the spices (turmeric, cinnamon, salt and pepper). It was very, very tasty!



The plate is a vintage Arcopal from the flea market.


2 thoughts on “Purslane

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