Chickweed, Apple, & Cheddar Bagels

We’ve had a fairly dreary week in Wellington with many drizzly spring showers. Whilst it can be quite frustrating gardening in the rain for days in a row these warm spring rains make everything come alive. The native seedlings are a vibrant healthy green, the flower blossoms are dripping with dew, and the garden starts are becoming strong and stable. The spring rains bring a kind of vitality to the gardens and forests.

Chickweed is the perfect example of a plant that thrives in this kind of weather. It’s delicate stems are creeping out over the damp soil and it’s tiny star-like flowers are gently opening up towards the sun. It may not survive the droughts that summer can bring but for now springtime will help this little “weed” flourish.

Little chickweed has been keeping my San Pedro cacti company in their pots this past year and so I harvested some of the young crisp stems to use fresh in this recipe. The crunchy fresh chickweed pairs wonderfully with the fruit, caramelised onions, sharp cheddar, and vegan egg yolk in these toasted bagels. Absolutely delicious. Enjoy my fellow foragers!

Chickweed, Apple, & Cheddar Bagels

Ingredients: Serves 4

Vegan Egg Yolk:

1 cup water

1 tablespoon + 1 teaspoon corn starch

2 tablespoons vegetable oil

2 teaspoons nutritional yeast

1 teaspoon black salt

1/4 teaspoon turmeric

Bagels:

2 onions, sliced into half moons

1 tablespoon olive oil

1/2 teaspoon salt

4 homemade sourdough bagels

1 handful fresh chickweed

Vegan cheddar cheese, sliced

Onion relish

Vegan butter

1 apple, thinly sliced

1 pear, thinly sliced

Directions:

Heat olive oil in a small pan over a medium high heat. Sauté the onions until caramelised (around 20 minutes). Set aside.
In a small pot whisk together all the vegan egg yolk ingredients. Place pot over a medium high heat and cook for 5-10 minutes or until bubbling and thickened. Set aside.
Lightly toast the bagels and butter the top and bottom. Place slices of cheddar on the bottoms and grill in the oven until melted. Spread the top with onion relish.
When the cheese has melted layer on the apple and pear slices. Drizzle with vegan egg yolk and top with caramelised onions and crispy chickweed. Place the tops on the bagels and enjoy!

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