Mineral rich freshly foraged Blanched Marsh Samphire with citrus lemon and sliced garlic lightly sautéed in creamy butter.
Release all tensions. And, relax into a sea swinging bliss.
This dish will ravish your beliefs that vegan food can’t be super nourishing.
- When you have an explosion of Samphire shooting up round your local beach. It’s harvest season and time for a wholesome treat
- When you fancy a dish that’s simple to rustle up. And, with little effort. It’s time to get the fry pan out and get that butter sizzling
- When you’ve spotted some Samphire in stock at your local supermarket. And, sequester it for your just unrich pleasures….
Blanched Marsh Samphire was inspired when harvesting these green beauties at a friend’s local beach. It was cloudy day with the sea just out. Just in the causeway we happenstance upon some Samphire and munched on these as we foraged. Returning home a simple dish on the offering was in motion.
This dish is vegan and paleo.
What equipment to use
For this recipe, I suggest:
What to do next
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 200g of Marsh Samphire
- 2 cloves of garlic
- 25g vegan butter
- ½ lemon, juice and zest
- Use a knife to remove any brown stalks or roots. Immerse and clean the Marsh Samphire in cold water.
- Melt butter in a fry pan over a medium heat. Sauté the garlic until soft.
- Lightly blanch the Samphire for about a minute. Remove from heat and transfer to a serving dish.
- Drizzle with lemon juice and garnish with zest.
- Serve immediately.