There is nothing quite like a group of women gathered around the kitchen bench for a day of fermenting vegetables mixed with lots of laughter and stories. Last year we did this in one of my cooking workshops; it was a cool winter day and we preceded to wash, cook, chop, slice, press, mash, and stuff jars with all sorts of edibles.
These quick-pickled eggs with onion and beetroot were pickled in apple cider vinegar which is high in acetic acid. Like other acids, acetic acid can increase your body’s absorption of important minerals from the foods you eat.
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
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.
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
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.
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.