There are many flowers and plants of those we call evil, weeds or weeds that are tasty and nutritious, giving the dishes different colors, aromas and flavors, stimulating and novel.
Today I am going to focus on the Capuchina or Taco de reina, which flowers are beautiful and have a pleasant aroma and their leaves are large and rounded.
For those who do not know, the Capuchin is edible and can consume both its leaves, flowers and even the pods of this plant.
In this article I am going to teach you several ways to use capucina as food, and three vegan recipes that take this versatile plant as its main ingredient.
Characteristics of the Capuchina or Taco de Reina
The Capuchin (Tropaeolum majus) is a low, annual and perennial plant (long-lasting) native to the Andes, from light yellow to intense red.
At the moment it has become wild in Spain and other Mediterranean countries.
There are numerous varieties with red, orange or yellow flowers, the calyx has five sepals and the corolla has five unequal petals. The flowers and leaves are spicy, somewhat similar to watercress.
The more yellow the flower, the more spicy the flavor. The flavor is a mixture of watercress and arugula, with a milder flavor, and the flower is rich in lutein, a carotenoid with beneficial properties for vision.
This plant is a source of vitamins, proteins, antioxidants, fibers, mineral salts and photoprotectants.
How to consume the Nasturtium
The flowers that are used in cooking recipes should be harvested as soon as they are opened, the small ones are generally better to eat, while the larger ones are more suitable for decorating or for being used in dishes in a torn, chopped or kneaded
The leaves have a spicy and spicy flavor and are used for salads. Simply cut and season them, they are ideal substitutes for cress.
The green pod, with the cappuccino seeds, is used to replace the capers, to be used in any dish that usually uses this food, such as pizzas and salads. The pods of cappuccinos are popularly known as false capers, because of this similarity, another option is to eat the raw pods.
The cappuccino flowers can be eaten with stuffing inside, an ideal filling to eat with the cappuccino flower is the guacamole, so you only have to put in the teaspoons of flowers of this filling, until you fill three quarters of the same. Other alternatives to toast or cream cookies are cucumber slices, celery stalks or pieces of pepper, if you prefer, the stuffed flower can be pure food.
The cappuccino frittata is another delicious option to taste the flower and the cappuccino leaf.
To reduce the bitterness of the cappuccino, you can add some demerara sugar or cane syrup or put fruit juice, such as orange juice, in sauces and salads that contain cappuccino, to sweeten the taste a bit more.
The cappuccino leaves are delicious in cucumber sandwiches, to make a light and healthy snack!
To ensure the freshness of the cappuccino as a food, it is better to keep it refrigerated.
An alternative culinary preparation with cappuccino is to use and place their petals and leaves in olive oil, sauces or vinegar, kneading them before adding them to these foods.
Do not consume nasturtiums with pesticides, or flowers from the street or from any other place that one does not know the origin and the way of cultivation.
Vegan Recipes with the Nasturtium
For all the following recipes, the main ingredient will be the nasturtium, either with its flowers, seeds and / or leaves without clear pesticides !!
Mayonnaise with nasturtium
- 3 potatoes with parsley or other potatoes suitable for mayonnaise
- 1 pack of edible cappuccino flowers
- 1/2 cup vegetable milk of your choice, cold
- 1/2 cup of sunflower oil
- 1/2 lemon – salt to taste
How to make potatoes:
- Cook unpeeled potatoes with water and a tablespoon of salt until soft.
- Then drain the water and let the potatoes cool.
- Peel the potatoes, cut them and season them to taste.
How to make mayonnaise:
- In the blender to put the vegetable milk well cold, the juice of 1/2 lemon to give consistency and the cappuccino flowers and beat.
- The more vegetable milk is frozen, the less cooking oil is needed for the mayonnaise point.
- While beating the ingredients in the blender, add the oil until it gives more consistency to the mixture.
- Add the salt and mix with the potatoes
- Then decorate the dish with nasturtium flowers
- 2 cooked and peeled potatoes
- 2 tablespoons of vegetable milk of your choice
- 1/2 cup wheat flour
- 2 nasturtium seeds
- 2 young leaves of nasturtium
- 4 Nasturtiums, only the petals
- Salt and black pepper to taste
- 1 tablespoon of coconut oil or a drizzle of sunflower or olive oil to fry the tortilla.
How to do it:
- Crush potatoes well and mix with vegetable milk and wheat flour, knead well to obtain a homogeneous mass.
- Crush the cappuccino seeds with the back of a fork and add them to the dough.
- Add the leaves and petals of the cappuccino to the dough.
- Season to taste with salt and pepper
- Put the coconut oil or a string of sunflower or olive oil in the pan and leave to simmer to heat.
- When it is hot, place the tortilla mixture and let it fry on low heat, turn the tortilla on the other side so that it is evenly cooled.
- Decorate with cappuccino petals and serve.
- 12 leaves of nasturtium
- 10 Nasturtium flowers
- 5 leaves of lettuce
- 4 leaves of chicory
- 10 cherry tomatoes
- 3 tablespoons of extra virgin olive oil to taste
- sea salt
How do you prepare:
- Wash the cherry tomatoes, flowers and leaves of all the vegetables in running water and then put it to soak in a dish with water and vinegar, let act for five minutes on the flowers and leaves and on tomatoes for up to 15 minutes.
- Cut the chicory into thin strips and place in a dish, adding the other vegetables and assembling the salad, with American lettuce, flowers and cappuccino leaves and cherry tomatoes.
- Add olive oil and salt to taste.
Well, now that you know more about the culinary virtues of the nasturtium, how about testing it to taste?