Description
Turn to stinging nettle—a weed in many places of the world—to add flavor and nutrition to this easy, plant-based side dish.
Ingredients
Scale
- 5 ounces rye bread, cubed 1-inches (stale bread works well for this)
- 1 bunch (4 ounces) fresh nettles
- 1 cup plant-based milk, plain, unsweetened
- 2 tablespoons ground flax seed
- 4 ounces vegan cheese (i.e., cheddar or Swiss flavor), cubed
- Salt and pepper, as desired (optional)
Instructions
- Preheat oven to 350 F.
- Place rye bread cubes on a baking sheet and toast for about 3 minutes, until lightly browned and crisp.
- Wash nettles in a colander. While water is running, beat the nettles with a knife blade for a few minutes until they are slightly macerated. Drain off water, then chop the leaves, removing large stems.
- Mix together toasted bread cubes, nettles, plant-based milk, flax seeds, and cubed vegan cheese in a medium bowl. May season with salt and pepper, if desired. Stir until well combined.
- Place in the oven and bake at 350 F for 30 minutes.
- Remove from oven and serve immediately.
Nutrition
- Serving Size: 1