Fermented Sourdough Sweet or Savoury Crepes

Ferment Crepe

Shelley and I shared these crepes first having some savour with beans and vegetables and then onto the yummy sweet ones with berries, mandarins and coconut yoghurt.   The uncooked batter can be stored in the fridge for 5 days if it lasts that long before using it up.  Just stir every few days to keep it fresh. It keeps fermenting just like a sourdough starter so if you don’t use it for 7 days remove it from the fridge, add some flour, water, stir and return it to the fridge where it should last another few days.

Ingredients

  • ½ cup oat flour
  • 2 cups sorghum or besan (chickpea) flour
  • 1/2 teaspoon salt (omit if using Miso)
  • 1 Tbsp maple syrup
  •  2 tablespoons flax egg*
  • 1 teaspoon chia seeds (optional)
  • 2 cups lukewarm water
  • 4 Tbsp sauerkraut juice or 1 Tbsp miso (this will help the batter ferment faster) optional

Method

  1. Combine the dry ingredients in a large bowl.
  2. Add the water and juice or miso and flax egg* stirring to make a batter.
  3. Cover tightly. If you fail to wrap it tightly it will partially dry and will not work as well.
  4. Set aside in a warm place.  Stir daily until bubbles appear. Usually ready after sitting aside overnight unless it very cold outside, then plan for another day.
  5. Place a small frying pan or skillet (for which you have a lid) on medium-high heat until it is warm. Oil pan.
  6. Using a measuring cup, pour ½ – ⅔ cup of batter into the centre of the pan. Quickly pick the pan up and move it to distribute the batter. Cover with lid and cook until bubbles appear then turn over and cook a few minutes longer. Repeat.
  7. Fill with your favourite filling-  fruit,  mandarins, apples, pears, dried fruit, coconut yoghurt, or leftover veg, tofu, beans, potatoes, hummus, and of course some ferments.

Flax Egg*

2 Tbsp. flaxseed meal (ground raw flaxseed) and 3-4  Tbsp. water

Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1-2 eggs

It’s not an exact 1:1 substitution in every recipe because it doesn’t bind and stiffen during baking quite like an egg does

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Fermented Lemon Glazed Tempeh

Melbourne has the best selection of local fermented foods ever. Tempeh which I love to cook, has an enormous variety and one that I played around with while visiting a few months ago.  It is a wonderful food for vegans, vegetarians alike and anyone who would like to try a different kind of protein that is fermented and can increase your friendly microbes to boost your immune system and general wellbeing.

Tempeh 4

Ingredients

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.

Tempeh 1

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.

Tempeh 3

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

Tempeh 2

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

Tempeh 4

 

Zucchini Cashew Cream Rolls

Zucchini close rolls

 Ingredients

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 or Flaxseed 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.
  • To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and set aside for 15 minutes to set up and thicken.

 

zucchini roll ferment

Christmas Mango-Coconut Pie

Coconut 1

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.

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

Coconut 2

 

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

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.

Coconut 2aa

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.

Cocnut pie 3

 

 

 

Cabbage Rice Rolls

Use Organic Ingredients when available

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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

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  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.

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