Dosa is a thin gluten-free fermented pancake similar to a crepe. The fermentation process increases vitamin B and vitamin C and is a popular south Indian snack, breakfast, or meal that can be eaten with various fillings such as coconut chutney and dahl. Continue reading “Fermented Dosa”→
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.
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
Combine the dry ingredients in a large bowl.
Add the water and juice or miso and flax egg* stirring to make a batter.
Cover tightly. If you fail to wrap it tightly it will partially dry and will not work as well.
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.
Place a small frying pan or skillet (for which you have a lid) on medium-high heat until it is warm. Oil pan.
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.
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.
2Tbsp.flaxseed meal (ground raw flaxseed) and 3-4Tbsp.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
3-4 cups seasonal vegetables- carrots, purple cabbage, squash, green beans, snow peas, etc.
1 tablespoon finely chopped garlic or ginger
Tamari to taste
1 cup coconut or Quinoa flour
Grated zest of 2 small limes or lemons
2½ teaspoons coriander seeds
1 tablespoon black (or white) sesame seeds
2-3 tablespoons coriander leaves
250g firm tofu, cut into 2cm. chunks
1 cup chickpea, coconut or quinoa flour
1 egg, lightly beaten
About 100ml olive or coconut oil, for frying
2 tablespoon lime or lemon juice
1 teaspoon sesame or olive oil
2 teaspoons grated ginger
Himalayan salt to taste
2 tablespoons olive oil
Fresh coriander leaves
1. Heat skillet or fry pan. Add garlic or ginger and sauté 1-2 minutes to flavour the oil.
2. Turn down the heat to a simmer and cook for about 10 minutes, until al dente. Add tamari to taste. Remove from the heat cover and keep warm.
3. Next, make the dressing. Whisk together the lime or lemon juice, oil, ginger, and an eighth of a teaspoon of salt. Slowly pour in the other olive oil bit by bit, whisking as you do until fully combined and emulsified. Set aside.
4. Lightly crush the coriander seeds, then put them in a bowl with the coconut or quinoa flour, lime or lemon zest and sesame seeds. Add half a teaspoon of salt and mix well. Toss the tofu first in the chickpea flour, then in the egg and finally in the flour mixture, making sure it’s well coated all over.
5. Heat the oil in a medium frying pan over medium-high heat. Once the oil is hot, add half the crusty tofu and fry it for four to five minutes, turning it over so it goes golden-brown and crisp all over. Remove with a slotted spoon, transfer to a kitchen paper-covered plate and keep warm while you cook the remaining tofu (you may find you need to add a little more oil to the pan).
6. Divide the vegetables between plates, Pour over the dressing and stir. Top with the fried tofu and coriander leaves and serve warm.
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 savoury flatbread made with chickpea flour (aka garbanzo bean flour) making it gluten-free, grain-free and a good source of protein and fibre.
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
4 Tablespoons sweet potato puree, hummus or anything you like
10 – 12 olives, sauerkraut, etc.
2 spring onions, finely chopped
4-6 tablespoons sautéed kale, purple cabbage or Chinese greens
Other vegetables, capsicum, tomatoes, broccoli, snow peas
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
Combine the chickpea flour with warm water in a medium bowl or mason jar, and mix well. Add in one tablespoon sauerkraut, brine, miso 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. Stir in the rosemary.
4. Add the 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.
For another idea, you can make a thicker base with the chickpea flour, cover it with pumpkin or sweet potato puree and just top it with any leftover greens, cauliflower, beans, walnuts, cabbage and ferments too ! Just don’t cook the ferments!
**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.
Why not put a ferment like miso in your pancakes to make them more yummy and lighter. Filled with healthy probiotics- those lovely microorganisms will nourish your gut and boost your immune system and are sugar-free.
1 teaspoon Shiro unpasteurized fermented miso
1 cup finely chopped banana
1 cup buckwheat flour
1/2 cup brown rice flour or ground almonds
2 tablespoons arrowroot or sago powder
2 teaspoons baking powder
1/4 teaspoon sea or Himalayan salt
1 ½ cups or more almond or soy milk
2 tablespoons ground flax or chia seeds
¼ cup applesauce (optional)
Strawberries or other berries
Blend the miso and banana until creamy and smooth, then place into a large bowl. Now whisk in the rest of the dry ingredients ( buckwheat flour, rice flour, arrowroot, baking powder, salt, and cinnamon).
In a medium bowl, whisk together the plant milk and ground flax or chia seeds. Set aside for 5-10 minutes. Pour this onto the dry ingredients and whisk the batter until no lumps remain. (Adjust liquid content as needed) You can set this aside for a few minutes or hours. It will just keep fermenting.
Heat a skillet and then lightly oil it. Scoop a heaping 1/3 – 1/2 cup of batter onto the preheated skillet and quickly spread the batter out into a circle. Cook until some bubbles appear and the edge looks darker in colour and firmer.
5. Flip and cook for another couple minutes until lightly golden. Adjust heat as needed. Repeat for the other crepes.
6. Stack and serve with Coconut yoghurt or Coconut Whipped Cream* and fresh chopped berries or simply serve with pure maple syrup.
If using frozen blueberries, thaw first and drain excess liquid.
If at any time your batter is too thick or if you want thinner pancakes, simply thin it out with plant-based milk.
Coconut Whip Cream
11 can full-fat coconut milk, refrigerated upside-down for 24 hours
1-tablespoon arrowroot flour
1-tablespoon maple syrup
½-1 teaspoon pure vanilla extract
1. Open the can of coconut milk from the bottom and scoop the layer of white, fatty goodness into a mixing bowl (save the coconut water for a curry or drink.)
2. Blend the chunks of coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns to liquid. Add the maple syrup and mix until combined. Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy.
3. Whipped cream is best served immediately, but can be stored in an airtight container for up to three days. It will harden in the fridge, so when ready to serve, simply blend with a hand mixer on high speed until creamy again.
Use Organic and BPA free ingredients when available
This Sugar-free and high protein snack is loaded with nutrients and great for lunch boxes or a great protein pick me up for morning or afternoon tea.
2 ½ -3 cups chickpeas
1 cup goji berries and/or sultanas ( ½ – ½)
¾ cup ground almonds or walnuts
¼ cup cacao
1 teaspoon cinnamon
1 cup brown rice or almond flour as needed
3 tablespoons ground flax seeds
½ cup soy, coconut milk or other plant milk as needed
2 teaspoons vanilla
½ cup tahini or other nut butter
½ cup maple syrup or 1 cup rice syrup to taste
2-3 teaspoons Shiro Miso
Organic Paleo Museli (apple and cinnamon) *
Organic Buckini (activated buckwheat) Deluxe*
Organic goji berries, coconut, ground nuts, puffed amaranth or quinoa, cinnamon, dried fruit, coconut
maple syrup or rice syrup for brushing on top after baking
Strain off liquid from beans and reserve. Use chickpea juice (aquafaba) for a whipped cream topping.
Toss all dried ingredients together. Set aside,
Stir together ground flax seeds, milk, and vanilla and set aside.
Oil pan and preheat oven to 175C. Combine nut butter, sweetener, and miso together slowly incorporating the beans till chunky.
Fold in the dry ingredients. Adjust liquid content with plant milk as needed till it drops with difficulty from a mixing spoon.
Spoon into baking pan. Bake in oven 30-40 minutes or until the centre is set and the edges pull away from the pan.
Remove from the oven place on a wire rack to cool then remove it from the pan and cut into desired shapes.
Brush with sweetener if desired and Dip into one of the toppings before serving.
Choose whatever organic seasonal vegetables you find at the market this week if you don’t have the ones listed. You can also use leftover cooked vegetables from the night before. Freshen them up with some chopped parsley or coriander before folding into the tofu mixture.
¾ cup oat flour
½ cup ground activated almonds
½ cup rice or buckwheat flour
½ teaspoon Sea or Himalayan salt
3 tablespoons coconut or olive oil
Water as needed
300 grams blanched regular tofu
1-tablespoon organic olive or coconut oil
1 teaspoon chopped garlic
1 tablespoon finely chopped ginger root
1 teaspoon dried herbs or 1 tablespoon fresh seasonal (rosemary, oregano, basil)
1 cup chopped onion or spring onion
1 cup grated carrot
1/2 cup grated beetroot
½ cup chopped kale or other green vegetables
2-3 eggs free-range and organic or Vegan Egg substitute **
1 tablespoon unpasteurized Shiro Miso
¼ cup almond, sesame, other nut butter or coconut oil
1 tablespoon lemon juice or 1-teaspoon mustard
1cup cooked sweet potato
1-2 Tablespoons Shiro Miso
1-2 Tablespoons Coconut yogurt
1-2 teaspoons ginger juice
a few wild fermented vegetables*
* If you don’t have any ferments, try goji berries, grated coconut, ground nuts or seeds, grated lemon or orange rind, rosemary and dollops of yogurt. If you have ferments any will be fine. I used Wild fermented turmeric cauliflower, carrots, red cabbage and lemon sauerkraut, olives and fresh rosemary from the garden.
In a bowl, mix together all the crust ingredients. Preheat the oven to 200C (180 C fan assisted) 400 F.
Press into an oiled pie dish, and poke a few holes using a fork then bake for 10 minutes or until it looks light brown.
Meanwhile, make the filling. Cut the tofu and drop into boiling water 2-3 minutes. Drain well and set aside.
Heat skillet, add the oil and sauté the garlic and ginger 1-2 minutes. Then add the dry herbs and sauté another 30-60 seconds. Add the onions and continue to sauté until they are transparent.
Add the rest of the vegetables cover and cook a few minutes. (if using cooked vegetables cook the onions till soft then add the cooked vegetables.
Blend the tofu in a food processor and slowly add the rest of the ingredients until smooth and creamy. Add a bit of water if needed till the consistency is droppable from a spoon.
Fold in vegetables. Spoon into prepared base and bake 30-40 minutes.
Meanwhile, blend or mash the topping ingredients. Taste and adjust to your taste. Remove pie from the oven, cool slightly then spread with topping and top with ferments. if you don’t have any ferments, top with crushed almonds, goji berries and grated lemon and orange rind. Serve warm or cool.
** Vegan Egg Substitute: Use one tablespoon of flax seeds and three tablespoons of water to replace one egg. Freshly grind the flax seeds into a fine powder using a coffee or spice grinder. Whisk in the water until it becomes gelatinous.
Try a hearty Slavic vegan, a gluten-free fermented flatbread mostly made with potatoes and it is usually served, in the fall and winter when potatoes are at their best,
My friend Paula and I shared brunch the other day during a workshop planning session. I brought over freshly made flatbreads, a miso dip with fermented mirin rice wine and grated fresh ginger to spread on the bread. She prepared a delicious omelette with lots of vegetables and mung bean sprouts served with fermented ginger pickles, wild fermented red cabbage, and fresh coriander. What a feast!
1 kg (2.2 lb) white potatoes
300 g (2½ cups) rice or chickpea flour
½ tsp miso
extra flour for rolling
1. Boil potatoes whole with skins on for about 15 minutes, depending on size. When soft, drain and cool. The potatoes are then easy to peel with a paring knife ahead of time The older the potatoes and the colder the better, as the dough will be less sticky.
2. In a bowl or on a well-floured surface, grate potatoes on the small holes of a grater or mash.
3. Mix in flour, miso, and potatoes and knead until it forms a not-too-sticky dough, adding extra flour as needed. Roll out on a lightly floured surface into a log about 60 cm (2 feet) long.
4. Cut the log into 14 pieces about 5 cm wide. Once the dough is mixed, work with it right away and don’t leave it to sit, otherwise, it will get more sticky.
5. Start warming up your frying pan over medium heat.
6. Liberally flour a flat surface. Toss a piece of dough around in the flour and roll into a circle with a rolling pin. They can be any shape you like. If the rolling pin gets sticky, scrape it off right away otherwise it will build up more dough. You want it to be fairly thin, but thick enough so it doesn’t fall apart and so that the final bread has some bite to it.
7. Carefully transfer the flatbread to a dry frying pan (no oil on it). When one side starts to bubble, you can flip it. Use a butter knife or fork to poke large pockets of hot air (although not necessary). It takes about 2-3 min on each side.
8. While one flatbread is cooking, roll out another.
9. When finished cooking, put the bread on a plate and brush one or both sides with melted oil or other fat.
10. Serve warm. Can also be refrigerated or frozen, but warm up in oven or steam before serving. Spread with various fillings or just brush on melted oil and serve with various toppings rolled or folded into quarters.