While we are all stuck at home and stores struggle to keep their shelves stocked, this is the perfect time to learn how to be self-reliant when it comes to your pantry staples– even the refrigerated ones! Below are a few different options for dairy alternatives made from shelf stable ingredients so you can stock up on the bulk dry goods and get cooking to keep you going.
Below I go over a few different methods to make cultured and flavored cream cheese and sour cream from a few different ingredients to be allergen-friendly. Dairy free options that are price friendly and delicious, simple and fast to make and a range of complexity for different levels of home cook or food science geek below!
There comes a time for every health-loving vegan, every trend-loving hipster, and every ferment-loving culture-fiend, when it’s time to learn to make kombucha. And why not? Buying it retail is upwards of $5 a bottle, produces a fair amount of single-use package waste, and sometimes the flavor choices are…questionable. Preparing your own kombucha can be a little addictive, especially since the basics are easy to master, and a virtually endless amount of tweaking and flavor combinations can radically alter the outcome! It’s such a rewarding practice that you’ll probably be making your own by the gallon every month in no time!
This recipe uses a combination of ceylon and sencha with organic sugar and will have 2 ferments over the next 20 days! Basic recipes below, look for amazing flavor recipes in PART 2!
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.
Korean traditional kimchi includes fish paste, Gochujang (Korean red pepper paste), cabbage and daikon, which means not only is it not vegan, but is uses obscure ingredients. Tradition is important, and is a food obstacle for many vegans, but so is accuracy.
Did you know that basically every Korean with a mother and a kitchen has done their Kimchi differently? So let’s make our own!
Here is an easy recipe with 9 grocery store ingredients, many you already have: