VEGAN BUTTER WITH CHIVES AND BLACK GARLIC: SPRING VEGAN RECIPE SERIES 3

 
Image of a platter full of radishes and carrots with their leafy tops, arranged around a small bowl of vegan butter speckled with tiny bits of chives
 

I’ve been sharing Spring-inspired vegan recipes on the blog these past few weeks and today I’ve created a recipe using two gorgeously seasonal ingredients - chives and radishes! Both are just so flavourful and abundant right now, so I combined them in this simple, yet delicious starter!

Chives are similar in taste to onions as they both belong to the onion family, but chives are much, much milder meaning you can enjoy them raw without their flavour being too overpowering. Radishes are crunchy and slightly peppery and lend themselves perfectly as a pairing to this vegan chive and black garlic butter.

I so hope you enjoy this Spring vegan recipe and if you make it and share it on social media, be sure to tag me @thelittleplantation!

Before I share the recipe, I’m digging into some FAQs about today’s ingredients...

WHAT DOES BLACK GARLIC TASTE LIKE?

If you’ve never had black garlic before, you’re in for a treat! Black garlic has an almost sweet and slightly tangy flavour with a mild garlic taste and a sticky, squidgy texture, which it gets following a fermentation process. In this recipe, it’s paired with chives to play on the classic garlic and onion combo!

WHERE CAN I FIND BLACK GARLIC?

I find mine at specialty markets, bigger farmers markets as well as online.

WHEN are chiveS IN SEASON?

Here in the UK, chives are in season April until September, sometimes into October depending somewhat on how warm Autumn is each year.

WHAT IS THE BEST WAY TO Eat radishes?

Radishes can be eaten raw, as in this recipe, retaining their peppery flavour and crunchy texture. You can also roast them (there’s a GREAT recipe for roasted radishes HERE) which is delicious, or pickle them!

VEGAN BUTTER WITH CHIVES AND BLACK GARLIC RECIPE

This recipe is perfect as part of a grazing platter for a get together with friends, a side dish at a barbecue or a stand alone healthier snack!

Preparation time: 5-7 min

Makes: enough for a grazing platter for 8-10 people

INGREDIENTS

2 tbs finely chopped chives
120g vegan butter (I used vegan butter by Natural)
1-2 cloves black garlic
1/8-1/4 tsp salt (depending on taste and type of salt used)

INSTRUCTIONS

Finely chop your chives. Weigh your butter and measure your salt. Squish out, then finely chop your garlic and place everything in a food processor. Taste for salt and adjust to your liking.

Serve with bread, breadsticks or seasonal veg like baby carrots or radishes.
Store in the fridge for up to 3 weeks!

BTW I recorded a short video showing how I made this vegan butter. You can find the recipe video here!

Looking for more Spring recipes? Try THIS roasted rhubarb crumble recipe or THIS griddled asparagus vegan lunch bowl recipe.

vegan recipe, food bloggingK J Espinel