Foraging as a Vegan

 Today's experiential learning was all about foraging! Although we were limited in how much we could find, based on the seasonality of our search, our guides brought along two in season plants for us to sample that one could find if foraging deeper into the forest. The first sampled herb had a hint of spiciness to it while the second herb had more of a citrus/sour taste. Both of these plants went quite well with our sandwiches for lunch but also with some cooked mushrooms that we had as a snack. These mushrooms we prepared can be found in Denmark in the fall or early spring. Making these mushrooms we did not require much ingredients at all; for me, as a vegan, there simply was lemon, salt, pepper and tomato pesto, which was enough to make this meal tasteful. We also prepared a side of asparagus to completing our foraging snack.

    Ever since making the decision to become a vegan I have pushed myself to explore more recipes, more vegetables ,and more ways I would be able to gain the nutrients I need on a daily basis. One food item I have increased in consuming since turning vegan is the mushroom. Mushrooms are amazing! They can absorb any sauce you put on it and they can act as a substitute for meat in many recipes. They come in a variety of shapes, sizes and colors which leaves me feeling that my options are unlimited. Unfortunately, the standard mushrooms sold at U.S. grocery stores are oftentimes limited to the basic champignon or shiitake mushroom; it takes additional effort to include more varieties. 

    The mushrooms my classmates and I prepared today were neither the best tasting or worst tasting mushrooms I have sample before, but I was intrigued that these varieties could easily be collected in the forest, along with different plants, to be taken home and prepared as an entire meal. THAT was the purpose, in harmony with the New Nordic: to maintain sustainability and culture, use what you can locally source, and make the most of it. Although it would be unlikely to find those exact mushrooms in the U.S., there are other mushrooms (and other wild plants) that you could find with the help of a an experienced guide. 

    Another benefit to the foraging and cooking these mushrooms was I left more relaxed and attuned with nature. Although this experience was designed to help us understand the "New" Nordic model of cooking (e.g., using the land in a sustainable way) it really has part of the human experience for much earlier than The New Nordic Food Manifesto created in 2004. Because many people in the U.S. live in a world where there is immediate access to fast food, I think it can be truly therapeutic for anyone to slow down and forage for a snack or even a meal.  Foraging sustainable foods is not only good for the planet, but also for the forager's mind and body.