Melt vegan butter in sauce pan with miso over medium heat, stir to incorporate. Toast miso until fragrant, around 5-10 minutes. Leave aside to cool.
Once cooled to work with, beat sugars, eggs (if using flax eggs, prepare flax eggs in bowl first, let it set for 5-10 minutes) with butter miso, mix for 3-5 minutes or until fluffy. Add in tahini, vanilla and liquid smoke until combined.
In a separate bowl, combine all the dry ingredients except for the chocolate chunks, then add to the wet mix.
Fold in chocolate chunks until it is well distributed, without overmixing.
Prepare two baking tray lined with parchment paper. Use two tablespoons or an ice cream scooper, to form 2" balls around 2-3 inches apart on the prepared tray. Sprinkle sea salt on top (optional) Refrigerate for minimum 30 minutes, 60 optimal.
Preheat oven to 350. Bake cookies 12-13 minutes. Allow to cool 5-10 minutes on the tray before moving to cooling tray. Cool completely, store in container and can be refrigerated for up to 5 days.
A simple cashew based vegan, grain free cheese using traditional cheese aging and bacterial culturing methods. This recipe yields a versatile cheese that ages with time. Enjoy it as a spreadable cheese, sliceable log or a grateable hard cheese.
Place clean, prepped cucumbers into a clean glass jar. Careful not to bruise the cucs!
Next, add all the ingredients except the salt and water.
Completely dissolve salt in 1/2 the water first, pour into glass jar and add more water until the cucs are submerged under the brine.
Place weight if need (cucs must stay under the brine to avoid any mold or spoilage!), cover with cheesecloth and keep in room temp for 2-5 days or longer until reached desired texture and flavour.
Taste everyday! Check to make sure the cucs are still completely submerged in brine. If not add more salt water: 1 cups + 2 tsp salt
When ready fasten lid and store in refrigerator.
The perfect pickle is in the hands of... well, the pickler! You get to call the shots when it comes to the texture & flavour - just gotta keep an eye on it. The size and variety of cucs will make a huge difference. For this recipe, I am using medium kirby cucumbers (they are thick skinned and firm). Smaller mini cucs will take less time to ferment.
Enjoy! And please remember: when in doubt, throw it out! Contamination in fermentation can make you ill. Always start with clean equipment and work area to avoid a spoiled batch.
Spread sprouted quinoa to dry on a pan so it is easier to handle.
Preheat oven to 350C and toast the sprouted quinoa for 15-20 minutes, until golden and toasty. Check and shake the pan often! Let cool before use.
Combine 1/2 cup of flaxseed with water in a large bowl, stir and set aside.
Blend cooled quinoa with 1/2 cup of flax seeds in high speed blender, may have to scape down sides. I prefer a coarse, "rustic" texture!
Add all ingredients into the flax & water mix, roll into a ball. I used sesame seeds and Za'atar spice, try out other fun combos!
Flatten the dough out around between two sheets of parchment paper until around 1/6" thick.
Score the crackers into shapes using a knife.
Bake 30-35 min until the bottoms and/or edges are slightly toasted. Let cool, break and enjoy!
This recipe yields around 30 medium or 60 small square crackers. Keep in air-tight container, will keep for up to 3 weeks.
*This is NOT a complete how-to on sprouting. If you are unfamiliar with sprouting, please do take the precautions and do further research on the topic before trying this cracker recipe! Contamination and poor practice can and will lead to food poisoning (or worse!)
Spicy, sweet, acidic and robust - this ferment takes traditional kimchi flavours to another level. The orange and ginger adds a bright finish - try it with or without!
For extra funk, try adding 1 tsp of miso OR 1/2 tsp of dashi powder.
Mix everything in large bowl and massage gently for 3-4 minutes.
Grab the kimchi and press it firmly into the bottom of a glass jar, I used a 500 ml mason jar.
Pour the spicy brine over the kimchi until everything's submerged under the brine. (If short on brine, mix some salt with water and add to the jar)
Place small plate, clean weight or anything that will push the kimchi below the brine.
Cover with cheese cloth or alike material and fasten with elastic or string (you want to keep contaminants out, but breathable).
Place somewhere with air flow and out of sunlight for up to 3 days.
Taste every day until its at the desirable texture.
Fasten lid keep chilled in fridge.
Note: An over-fermented kimchi may be an acquired taste. Although chilling the kimchi retards the fermentation, raw/unpasteurized home-made kimchi will continue to actively ferment inside the jar. Temperature and exposure to oxygen impact the flavor and fermentation of kimchi much like wine or cheese. This kimchi recipe will continue to age in your refrigerator and will be delicious for up to 12 months or even longer as long as you keep in cool temperature and away from oxygen.