Happy Fermentation Friday! Today we’re veering away from sauerkrauts and beverages to look at fermented breads. Specifically sourdough bread! Sourdough has to be one of my favorites, it’s a bread I remember loving as a kid. My first affair with carbs if you will. Toasted with a bit of butter, there’s nothing better than when …
Do you know how to make homemade tofu? Do you also know there are limitless flavoring possibilities? Learn how to make delicious firm onion and garlic tofu in today’s post. It’s been almost two years since I talked about homemade tofu and though it’s not something I make all the time, I do make it …
Today’s Fermentation Friday is dedicated to making soy yogurt using water kefir grains. As you’re about to learn it’s very easy and super tasty! While making the water kefir I couldn’t help but think about the variety of ferments and what gets them going. Sauerkraut uses salt to prohibit the growth of bad bacteria, but time and good bacteria …
A few months ago I picked up water kefir grains from Culture’s for Health at Moscow Food Co-op (also available on Amazon). I hadn’t hit my stride with kombucha yet (keyword yet) and wanted to try my hand at other fermented beverages. What is water kefir? Water kefir is a culture or bacteria—the good kind—that ferments a sugary/carbohydrate-rich …
Have you been wanting to know how to make mustard? Of course you have! If I thought creating and composing new sauerkraut flavors was fun, let me just tell you the arena of mustard is just as exciting. I love mustard on unbelievable-earth-shattering sandwiches, to dip vegetables and fries into, a dollop whisked with vinegar for an amazing …
After many many years of experimentation, I have figured out the base of how I want to eat. How I am eating. A way of eating I enjoy. A way that’s easy to prepare. A way that’s better for the environment. A way that’s kinder to animals and better for my body and health. And …
Vegan Chocolate Pudding [RECIPE] I’m here today to help you expertly use Soyatoo Soy Whip (whipped soy) product. I’ve seen a lot of commentary and reviews online stating how impossible or how it’s so hard to work with. The negative reviews had me running for the hills on Vegan Essential’s site. I didn’t want to …
Pumpkins aren’t just for carving. Roasted just right in the oven and you can do a million things with cooked pumpkin flesh. So, today I wanted to share my go-to ‘how to roast pumpkin’ method. How to Roast Pumpkin 1. Preheat oven to 350F and line a cookie sheet or 13×9 pan with parchment paper …
Today’s post is courtesy of my dislike for whole chia seeds and I’m so happy I’ve figured out way to use them that is delicious. This method has paid off over multiple recipes! A few years ago I bought a couple of pounds in bulk and used them, but as you can see it’s been a few …
It begins like this. A beautiful luscious bowl of homemade pesto. Pesto so vibrant and green it reminds you of spring time when the leaves first unfurl from their buds and into the breeze. But unlike leaves on the tree, pesto can turn from spring to autumn just like that. Brown unappetizing—probably still edible, but …