This is a tricky process - and i'm still working on it.
Ingredients
1 tbsp apple cider vinegar or lemon juice - or a mix of the two
2 tbsp soy milk
½ tbsp dijon mustard
pinch of salt
pinch of black salt (kala namat)
pinch of sugar
approx. 1 dl sunflower oil (or any other mild tasting oil)
Directions
Blend vinegar, soy milk, mustard and salts together. While blending - sloooooooooooowly add oil by pouring carefully. Continue until the veganaise thinkens. Now you can add flavor like garlic, chili, chives, tarragon etc.
Showing posts with label salty. Show all posts
Showing posts with label salty. Show all posts
Kimchi
Ingredients
Salt
1 napa cabbage
1/4 dl sweet rice flour
1 1/2 dl water
1/4 dl sugar
1 dl save-the-fish sauce
1/ - 1 dl red pepper flakes 고추가루
4 chopped cloves of garlic
2 tbsp chopped ginger
2 tbsp chopped onion
4 chopped scallions
Directions
Cut cabbage twice lenghtswise. Wash thoroughly. Rub carefully with salt, making sure that salt goes everywhere.
Leave to rest for two hours. Then massage and turn and leave to rest for another three hours.
Mix sweet rice flour, water and sugar until it becomes translucent. Cool a little and mix in the rest of the ingredients.
Wash the cabbages thoroughly - and then once again. Wring in order to get as much excess water out.
Wear gloves and carefully spread the mixture everywhere on the cabbage. Finally massage gently.
Fill into a sterilized glass jar with a sealing lid. Leave for two days in room temperature in order to ferment. Store in the fridge.
The flavor develops a lot over time.
Check out Maangchi making non-vegan kimchi for procedure details.
Creamy Pestoish Penne
Great hangover chow.
Serves 1-2.
1 handful of cashew nut
1 dl firm silken tofu
1/2 clove of garlic
1 tsp apple cider vinegar
2 tbsp of water (e.g. from your boiling pasta)
1 tbsp nutritional yeast (optional)
Olive oil
Salt
Pepper
1-2 chopped sundried or fresh tomatoes
Directions
Start with oil, nuts and garlic. Blend until coarsely chopped - then add the rest of the ingredients - except tomatoes.
Toss in your favorite penne or other pasta and tomatoes and mix.
Variation
Add more tofu and soaked cashews - or no cashews - great creamy spread for your bagel or sandwich.
Serves 1-2.
Ingredients
1 handful of parsley1 handful of cashew nut
1 dl firm silken tofu
1/2 clove of garlic
1 tsp apple cider vinegar
2 tbsp of water (e.g. from your boiling pasta)
1 tbsp nutritional yeast (optional)
Olive oil
Salt
Pepper
1-2 chopped sundried or fresh tomatoes
Directions
Start with oil, nuts and garlic. Blend until coarsely chopped - then add the rest of the ingredients - except tomatoes.
Toss in your favorite penne or other pasta and tomatoes and mix.
Variation
Add more tofu and soaked cashews - or no cashews - great creamy spread for your bagel or sandwich.
Mango Pickle
Hot, spicy, tangy indian mango pickle.
Ingredients
3 raw (as in not ripe - must be hard as rock) mangoes
1 green chili
2 1/2 - 4 tbsp red chili powder
2 tbsp mustard seeds
1-3 tsp fennel seeds
1 tbsp cumin seeds
2-3 tbsp salt
1 tbsp sesame oil (optional)
1 tbsp curry leaves
1/2 tbsp turmeric
1 tbsp mustard powder
1 tbsp fenugreek seed powder
4-10 cloves of garlic
1 tsp asafoetida/hing (optional)
3+ dl vegetable oil (not olive oil)
Directions
Cut mangoes in small chunks. Remove the actual soft seed inside, but leave the shell of the seed on the mango pieces. Peel and half the garlic cloves. Chop the chili into small pieces.
Heat 2 dl oil and add cumin, then mustard seeds. When the mustard starts popping add curry leaves, chili, red chili powder, turmeric, asafoetida and finally mustard powder, fenugreek seed powder, fennel seeds and garlic. Stir and remove from heat after a minute or so. Add salt.
Mix all ingredients and fill into clean scalded glass jars. Squeeze the pickle down hard to avoid air pockets. Finally cover with 1/2 an inch of vegetable oil to seal off air. Store in the fridge. It's a good idea to give the pickles a stir after 3-4 days, add more oil to cover if needed.
The pickles mature in 1-2 weeks and last for months and months in the fridge.
Save-The-Fish Sauce
Save the fish! - when recipes call for fish sauce - use this substitute :D
Ingredients
1 handful of dried seaweed - e.g. wakame, arame, hijiki (the stronger the taste of sea - the better)
2 dried shredded shitake mushrooms
4 cloves of garlic, slightly crushed
Boiling water to cover the seaweed, mushrooms and garlic
6 black peppercorns
5-10 tbsp rice vinegar
5-10 tbsp tamari
1 tbsp white miso (optional)
1 tbsp nutritional yeast (optional)
Directions
Cover the seaweed, mushrooms and garlic with boiling water and leave for at least an hour to sit.
Add the rest of the ingredients - add tamari or salt and rice vinegar until very salty and sour.
Leave to sit in the fridge for a day or so.
Filter and store in the fridge.
Ingredients
1 handful of dried seaweed - e.g. wakame, arame, hijiki (the stronger the taste of sea - the better)
2 dried shredded shitake mushrooms
4 cloves of garlic, slightly crushed
Boiling water to cover the seaweed, mushrooms and garlic
6 black peppercorns
5-10 tbsp rice vinegar
5-10 tbsp tamari
1 tbsp white miso (optional)
1 tbsp nutritional yeast (optional)
Directions
Cover the seaweed, mushrooms and garlic with boiling water and leave for at least an hour to sit.
Add the rest of the ingredients - add tamari or salt and rice vinegar until very salty and sour.
Leave to sit in the fridge for a day or so.
Filter and store in the fridge.
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