IMG_0319  cooked dandelion in colander  IMG_0324


2 c. dried cranberry beans
2 c. fresh dandelion, cut
1 T. olive oil
1 c. onion, chopped
2 carrots, chopped
4 cloves garlic, minced
1 1/2 t. celery sea salt
1/4 t. cayenne red pepper
1 c. coconut milk
4 cups vegetable stock
4 T. dairy free parmesan cheese
grated dairy free cheese for garnish
1/4 t. black pepper
big pinch of salt


I put the beans in a pot of cold, salted water for 4 hours, or you could leave it overnight to soak. When they were done soaking, I rinsed them well, and set aside. I cut up the fresh dandelion into pieces including the stems. Put them into a pot of boiling water for about 5 minutes, and then put the dandelion into a bowl of ice water or ice cubes to stop them from cooking any further. Save the broth that they make because it is full of nutrients and is delicious, especially on a chilly afternoon! Set aside.

Next, heat a large, heavy bottom soup pot over medium heat. Add the olive oil, and once it is hot, sauté the onions and garlic for about 3 minutes. Add the celery sea salt, cayenne red pepper, salt and pepper. Add the beans. Cook for a few minutes to let all the flavors come together.

Add the liquids and carrot, and bring everything to a boil. Cover and simmer for about 90 minutes, or until beans are soft but not falling apart. Be sure not to let the liquid go below the beans. Cooking it slowly gives a creamy, stewed dish. Here you add in the dandelion and cook another 10 minutes. Garnish with extra dairy free cheese, grated, of your choice. You could also serve over a healthier grain like quinoa or amaranth.

To your good health!



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