Category: Recipes

As you heard Microbes are my best friends! Continue on this Ferment journey with me where I’ll share my tips and tricks on all things Fermented. One of the most asked questions I receive is … Do you need to use a starter culture to make your ferment? NO! I must be honest and confess that I have never used a starter culture to make sauerkraut. Here’s why Starter cultures are dried powders of various strains of bacteria that are used to inoculate your ferment. The powder is usually dissolved in water before being thoroughly mixed with your prepared cabbage and vegetables. Starter cultures contain sugar or glucose, as a carrier agent, and various forms of active lactic bacteria. · They’re not reusable, you can’t save some of the liquid and add to your next batch as a starter. · Vegetables have all the necessary lactic-acid bacteria on them already to get the party started. Once you get your vegetable to salt ratios correct, your ferments will naturally occur. · Flavour changes. · Not necessary for vegetable ferments Find out more or join me at one of my hands on workshops. I am inspired when people discover how wild fermentation and plant-based wholefoods and lifestyle changes improve their well-being and can actually fit into a busy schedule. Shoot me an email and I’m happy to respond.

 

 

Vegan, GF, Plant-based

Use Organic vegetables for best results

Ingredients

• •  1 large Napa (Chinese) cabbage ( 1 kg. )
  • 2% sea or Himalayan salt
  • Spring or filtered water
  • 4 finely minced garlic cloves
  • 1 cup finely chopped onion
  • 2 grated apples
  • 1-2 tablespoons grated ginger
  • 1-2 teaspoons (or more – depending on your taste and tolerance) chilli (you can also use a small fresh red chilli, removing some of the seeds) (optional)
  • 1 tablespoon Shiro or another kind of unpasteurized miso
  • 2 cups finely chopped spring onions
  • 1 cup grated carrot
  • ½ cup thinly sliced daikon or red radish
  • 2 tablespoons wakame or dulse sea vegetable (useful if you should avoid cabbage)

 

 

Method

• 1. Cut the cabbage lengthways and then into quarters. Remove the inner core. Cut each quarter into thin slices. Weigh the cabbage. Grate the carrots and weigh them. Then calculate the amount of salt according to the weight of the vegetables.
• 2. Combine the garlic, onion, apple, grated ginger, spring onions, miso and wakame and mix or blend well to make a paste. Add water if necessary. Set aside.
• 3. Place the cabbage in a large bowl and massage the sea salt in, it should start to soften and feel a little rubbery. Cover with boiled or filtered water, let soak for a few hours.
• 4. Drain and rinse lightly.
• 5. In a large bowl, combine the cabbage with the other vegetables then add the paste and massage in to coat everything.
• 6.  Pack the mixture into a sterilised glass jar or crock leaving one inch of space at the top (it may expand as it ferments). Make sure you pack it down tight so that the salty brine oozes over the top of the vegetables.
• 7.  Take a large cabbage leaf and cover the Kim chi so no vegetables are exposed to the air. Then put a heavy weight on top, cover and set aside for a week in a cold dark place.
•  8. If it is warm, it will ferment faster. You can open up for a taste and smell test as the days or weeks go by till you are happy with the flavour.
• ( If there is any mould on the top when you open it up, just scrape it off and discard it unless it is green. Then toss it away and start all over again.)
• Store in the fridge when you think it is ready and the fermentation will slow down.  Will keep for up to 6- 12 months

Melbourne has the best selection of local fermented foods ever. Tempeh is one that I played around with while visiting. Hope you have as much fun as I did. Use whatever is around to enhance this fermented food and increase your friendly microbes to dance around your gut.

½ cup fresh lemon juice

The rind of ½ lemon finely grated

1 tablespoon finely grated fresh ginger

1 tablespoon tamari or Shiro miso

1 1/2 tablespoons mirin

2 teaspoons maple syrup

1/2 teaspoon ground turmeric

¼ teaspoon freshly ground black pepper

150 gm. tempeh

2 – 3 tablespoons sesame or coconut oil

½ cup finely chopped spring onions

a handful of coriander leaves

½ cup pomegranate seeds

Method

1. Combine the juice, rind, ginger tamari, mirin, maple syrup, turmeric and ground pepper in a small bowl or jar. Mix together, taste and adjust if necessary. Set aside.

2. Cut the tempeh in half diagonally, then cut each half again. Pat dry with a paper towel. If very thick, cut in half horizontally as well, but you may need to increase the amount of other ingredients.

3. Place the coconut oil (more if you have cut thick tempeh in half), so the base of the pan is well covered, over a medium – high heat. When the oil is hot add the tempeh and fry until golden. Turn the heat down and cook until golden on the other side.

4. Pour the juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced down to a thick glaze.

Turn the tempeh over once or twice during this time and spoon the sauce over the tempeh from time to time.

5. Sprinkle with spring onions, fresh coriander and pomegranate seeds just before serving or cook along in the sauce.

 

GF, Dairy free, plant-based

Use Organic ingredients whenever possible

1 cup unsalted cashews soaked for 30 minutes in warm water

½ cup almond milk

¼ cup basil leaves

2 garlic cloves

2 teaspoons Shiro Miso

1 large egg

a little leftover cooked veg.(optional)

1-2 cups pasta sauce

1-2 large zucchini or a few slices of Chinese cabbage

 

Method

1. Soak cashews in warm water and set aside.
2. Preheat oven to 200 C. Oil a sheet of natural baking paper with oil and set aside.
3. Slice the zucchini into 3 mm thin slices. Lay zucchini onto an oiled sheet and roast in the oven 10 minutes. Remove and set aside for 5 minutes before moving.
4. If using cabbage, drop into boiling water for 1 minute and drain and cool.
5. Meanwhile, drain cashews, and put in a food processor with the rest of the ingredients Blend till lightly cracked.
6. Spread some of the pasta sauce into an oiled casserole dish.
7. Lay a strip of zucchini or cabbage and spread about 1-2 tablespoons of the cashew mixture over each individual strip.
8. Roll up and top with a teaspoon of the pasta sauce.
9. Bake uncovered 15-20 minutes or until set. Serve topped with any ferment of your choice.

 

Shelley brought her delightful 11-week old daughter Beatrix over for lunch. She had mama’s milk and we had a lovely summer lunch followed by a dessert to honour her delightful presence.

Use Organic ingredients when available

Hope you enjoy it as much as we did. Served with coconut yoghurt it really hit the spot.

1 punnet organic strawberries

4 Tablespoons agar agar flakes

½ cup organic apple juice

2 tablespoons maple syrup

1 teaspoon pure vanilla extract

Coconut Layer

2 Tablespoons agar agar flakes

1 tablespoon maple syrup

½ cup apple juice

2 cups coconut cream

1 tablespoon arrowroot or kudzu

1 tablespoon water

Berry Topping

1 punnet organic blueberries

a few leftover strawberries

1 tablespoon kudzu or arrowroot

1 tablespoon water

1 tablespoon maple syrup

Chopped dates and almonds

Coconut yoghurt (optional)

 

Method

1. Puree all but 4 strawberries till creamy.
2. Agar, juice water maple syrup into a saucepan and bring to the boil. Lower heat till agar has dissolved. Add the strawberry puree and vanilla. Remove from the heat and put into a mold.
3. Combine agar-agar, maple syrup, juice together. Cook till the agar dissolves. Add the coconut cream.
4. Dissolve the kudzu in the water and stir into the coconut mixture and cook till thickened.
5. Cool for a few minutes until both mixtures are the same temperature. Add the coconut mixture slowly to the strawberry layer. Set aside at room temperature or for a quick result refrigerate.

 

6. Put the blueberries and the reserved strawberries in a saucepan and warm. Dissolve the kudzu in the water and maple syrup, add it to the blueberry-strawberry mixture and bring to the boil. Remove from heat.

1. Serve with the blueberry and strawberry topping,  yoghurt,  dates and almonds,

Use Organic ingredients when available

Agar is the vegetarian sister of gelatine and can be used for the perfect chilled summer dessert. Great for the holidays or even as a cooling refreshing breakfast or brunch dish. Agar is a sea vegetable gelatine and contains proteins, polysaccharides, minerals, and vitamins.

Christmas Mango-Coconut Pie Ingredients

Base

• 1-2 cups mango flesh for puree (1 ½ -2 mangos)
• 3/4 cup water
• 4 T agar-agar flakes or 2 t. powder
• 2 tablespoon maple or 4 T. rice syrup (to taste)
• ½ cup fruit juice
• 1 teaspoon vanilla (optional)

Coconut Layer

• 2 cups coconut milk
• 2 T agar flakes
• 1 tablespoon maple or 2 T. rice syrup
• pinch of sea or Himalayan salt
• Blueberries
• Mint

 

Berry Topping

• 1 cup blackberries or raspberries, fresh or frozen
• 2 tablespoons water
• 1 tablespoon maple or 2 T. rice malt syrup
• 2 tablespoons chia seeds

Christmas Mango-Coconut Pie Method

Mango Layer

1. Pureé the mango pieces to a smooth pulp. Set aside.
2. Combine the water, agar-agar, and sweetener. Use a whisk to stir until the agar dissolves completely.
3. Add the mango pureé and continue to stir and cook for a minute. Add vanilla.
4. Pour into a glass or ceramic pie dish or square mold. Fill ½-3/4 full. Drop some blueberries into the liquid.
5. Let it sit at room temperature to set completely. You may refrigerate to speed up the process, but it is not necessary. If you refrigerate bring the jelly back to room temperature (otherwise the coconut layer won’t stick properly).

Coconut Layer

1. Combine the water, sweetener salt, and agar-agar in a small pan over medium heat. Make sure the agar and sweetener are completely dissolved.
2. Add the coconut milk and continue to stir until the coconut milk is fragrant. Do not let it come to a boil. You want it to be hot, but not boiling. Set aside for a few minutes.
3. While the coconut milk is still hot, pour over the mango layer. Make sure the coconut milk is warm otherwise the two layers won’t ‘stick’ and will come apart while serving.
4. Cool and prepare the raspberry topping.

Raspberry Topping

1. Combine all the ingredients together and process until almost smooth. You may need to add some extra water to help it combine.

2. Spoon mixture into a saucepan and heat over medium heat until the mixture begins to bubble.

Reduce the heat and whisk until thickened. Cool and spoon on top in the middle of the coconut-mango pie or all over the pie.

 

 

 

Use Organic Ingredients when available

1 small cabbage

1 litre water

1 teaspoon sea or Himalayan salt

Filling

2 cups cooked brown basmati rice or quinoa

2 cups finely chopped onions

4 tomatoes diced

½ cup grated carrot

1/2 cup sultanas or Goji berries (optional)

2 chopped shallots

4 cloves finely chopped garlic

½ cup finely chopped parsley

3-4 tablespoons pasta sauce

1 teaspoon dried mint or 1 tablespoon fresh

1 teaspoon salt or 1 tablespoon Shiro (white) miso to taste

1 teaspoon thyme or oregano or 1 tablespoon fresh

½ cup olive oil

coconut yoghurt and pasta sauce to serve (optional)

sauerkraut or another wild ferment to serve

 

1. Wash the cabbage, remove the outer leaves and separate the rest.
2. Put about 1 litre of water into a large pot, add salt and bring to the boil.
3. Put the cabbage leaves into the boiling water and boil them until they are softer (about 3-4 minutes) then remove them from the water and drain.
4. Cut them in regular shapes and remove the thicker parts. You can use these thick pieces in a vegetable stew the following day.
5. For the filling, combine all the ingredients in a bowl and mix them well. Taste and adjust if necessary.
6. Take one piece of the cabbage and lay it on a flat towel or sushi mat. Put some filling mixture on it and roll it up.
7. The shape is not so important here, just try to roll it well and do not put a lot of filling in it, otherwise, you’ll lose some of them.
8. Place these cabbage rolls seam side down in a large saucepan or deep skillet, leaving the centre empty. With the leftover mixture, pour the watery part of the mixture on the rolls.
9. Put the rest of the leftover mixture if you have any in a glass bowl and place it in the space in the middle of the rolls. if you like you can chop the thick pieces of leftover cabbage into it.
10. Put the saucepan on the lowest heat and cook it for half an hour covered.
11. You can serve it warm or cold with some fresh coriander and ferments. (fermented seasonal fruit goes well or sauerkraut) . Serve with extra pasta sauce and or coconut yoghurt.

Fermented Socca

Vegan Plant-based, GF

 

 

 

Socca is a popular dish in and around the area of Nice, France and province of Genoa, Italy. In Italy, where it originated. It is a simple and savory flatbread made with chickpea flour (aka garbanzo bean flour) making it gluten free, grain free and a good source of protein and fibre.

Use Organic Ingredients when available

1 cup chickpea flour
1 cup warm filtered water
1 Tablespoon sauerkraut, pickle brine or sourdough starter, miso (optional)
1 Tbsp. extra virgin olive oil
½ tsp. dried rosemary (or oregano, or sage)
¼ tsp. salt
Fresh ground pepper to taste
Additional olive oil cooking if needed

Topping:
4 Tablespoons sweet potato puree, hummus or anything you like
10 – 12 olives, sauerkraut, etc.
2 spring onions, fine chopped
4-6 tablespoons sautéed kale, purple cabbage or Chinese greens

Other leftover vegetables, capsicum, tomatoes, broccoli

Coconut yoghurt mixed with a few teaspoons Shiro miso (optional)

Thinly sliced purple onions
Yield one- 25 cm. round or about three 10 cm. rounds

 
Method

1. Combine the chickpea flour with warm water in a medium bowl or mason jar, and mix well. Add in tablespoon sauerkraut, brine or sourdough starter if using.
   2. Cover and allow to sit overnight or for at least 8 hours.  When ready stir in the olive oil, herb, and salt & pepper. The batter should be the consistency of heavy cream. Heat the oven to 450F/220 C. Put a cast-iron skillet (Solid Teknics* is best) or pizza pan in the oven to warm or on a cooktop.

3. Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the spring onions return the pan to the oven or cooktop and cook, stirring once or twice 1-2 minutes. Stir in the rosemary.

4. Add the spring onions and rosemary into the batter, then immediately pour the batter back into the pan. Sprinkle on some thin onion strips. Bake or cook for 10 to 15 minutes, or until the pancake is firm and the edges set.

5. Heat the grill** and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the grill and cook just long enough to brown it in spots. (optional step)

 

 

6. Put on toppings, cover with coconut/miso mixture and put under the grill a few minutes.

You can just stop with the greens and cabbage or top with lots of veg and ferments too !

 

**If cooking on a stove, just flip over and follow instructions to finish.

• Solidteknics cookware are made in Australia and are the healthiest, and more sustainable pans you can buy.