Snap peas are incredibly versatile. They make great snacks raw, and you can basically throw them into any salad or sandwich no problem, and they get sautéed and added to a lot of stir fries. Just when you thought you had your snap pea game down, you realize that I, and Portlandia, might have another idea:
In this post, I will go over two different methods of pickling, one the lacto-fermented kind (despite the name, its definitely vegan, it is merely referring to the lactobacillus bacteria that is involved in all open air fermentation) and the other using vinegar. The vinegar method is faster, but not as beneficial for your gut flora as the fermented kind, however the combination is ideal because the apple cider vinegar serves as a prebiotic while the fermented produces probiotics, and in both cases your radishes, turnips, sweet peas, and another other veggies laying around can live long past their peak time.
Don’t throw away your turnip and radish greens! A quick sauté in some Tamarind paste will deliver a powerful unrefined and unprocessed source of sweet and sour. This delectable little fruit paste is going to cram a ton of flavor into these spicy and sharp greens, AND with very little effort on your part– what could be better? And thanks to Karma Farms, you’ll have tons and tons of these in your fridge!
Head on over to your local Asian or Indian market, and grab a pack of Tamarind paste, and you can keep it in a zip-top bag in your fridge basically forever after (we are one year and counting with our last block).
Something about Collard Greens always puts me in the mood for southern cooking…and while soul food and vegan cooking may not be the most intuitive combination, I assure you it can be delicious! For this dish we will make a tasty, smoky, meaty baked tofu that we add to our equally smoky and also garlicky and a little feisty collard greens.
I will show you how to get a really fool-proof and satisfying flavor and texture from your tofu and I’ll even show you how to shred those collards with a simple technique that will save you tons of time with all your leafies.
Nothing brings the fresh feeling of summer quite like a fresh and crisp Sugar Snap Pea, it’s green and light and bursts with a tangy spray in every bite, much like a radish or turnip. That hydrating and nutrient dense crunch– so refreshing!
Pate is the perfect medium for a small handful of peas, and makes a great fridge snack, as you can combine it with nearly anything else in your fridge or pantry like crackers or celery sticks. Best of all, the bright bright green of the peas makes an excellent color note against a bright pink of a radish, making it an excellent smile-inducing finger food for an outdoor garden party.
With so much information out there, and all the labeling designed by creative marketing companies, the confusion can get to you. Let’s break it down, so we can heal together.
We will touch on farming methods, toxins used, what GMOs are, some research on how non-organic effects our bodies and the earth, and we will discuss viable options for how to transition to an organic FULL OF LIFE lifestyle!