started brewing some ginger beer today, it’ll be ready in 48 hours!!! here’s the recipe:
enough for ~4 16oz locktop bottles.
2 ounce ginger juice 2 ounce galangal juice 4 ounces fresh lime juice 4 ounces orange juice 12 ounces simple syrup, made with palm sugar and cardamom pods 40 ounces warm water (cold if using the soda siphon)
combine all this and carefuuuulllllyyy pour it into each bottle, leaving a little room for air. sprinkle in a pinch of champagne yeast (i bough mine for $.99 at a homebrew supply store). then set those little bottles aside in a dark warm spot for 48 hours. according to the internet, it’s gotta be EXACTLY 48, not a fucking moment in either direction, but we’ll see. when i lived with adam katzman, he exploded bottles of homemade cider all over the place and we thought nothing of it. we also exploded a bottle of applejack in the freezer, and were sorely disappointed.
sorry, no photo yet AND it’s not alcoholic, so hold yer horses, thirsty babies!
my sauerkraut is done, but i was a little too stingy with the salt and it’s soft. it’s beautiful and tastes great though. i added beets, carrots, star anise, cardamom and peppercorns. i will be eating it as i watch this documentary on krautrock:
ps: the scrooge diving picture does not do justice to the massive size of the gallon jar.
here’s a link to a sauerkraut recipe. I would’ve said to just wing it, but I’m not to be trusted anymore, apparently. also, a trick that my old roommate, annie, taught me: if you’re going to use a zip lock bag full of water to weigh down the cabbage (which some recipes advocate), fill it up with brine, so when it inevitably leaks, you won’t have weird soggy diluted cabbage.
next up, i wanna lactoferment daikon and carrots, but not shredded like hawthorne valley makes (or am i making that up?? i don’t see it on their website. erika, do you remember?)…match-sticked, like you get on sandwiches. #livingthedream
We made gluten free vegan garbage cookies and wouldn’t YOU like to know how! they are a junkfooders delight. we made cookie dough, then added in combinations of: hazlenuts, banana chips, gf pretzels, vegan marshmallows and vegan peanut butter cups. the star of the show was most definitely the marshmallows, with disappointing surprise performance by the pretzels (who had showed so much promise in the pre-baking snack-on-ingredients round). well: you live, you learn.
recipe for snackheads:
(disclaimer: kendra has liberated herself from the shackles of measuring utensils, so all recipes composed at her house will have estimated amounts. To the end of building confusion and intrigue, I used a cookie recipe wrestled deep from the bowels of my memory, where it had been shelved right next to the banana bread recipe from a sesame street cookbook that may very well reborn soon enough…)
what looks like 2sticks-of-butters-worth of Earth Balance
3/4 cup brown sugar
1 T psyllium powder, or whatever fake eggs you’re into
a hearty slug of vanilla extract
about 2 1/4 cups GF flour (we used the king arthur kind, i think?)
dash of salt, dash of baking powder
(Banana Chips, peanutbutter cups, GF pretzels,vegan marshmallow, hazelnuts…put whatever junk you want in there. get wild, but seriously consider the marshmallows)
Cream together fake butter and real sugar. (ed: perhaps it came from a childhood of eating margarine, but I never like the taste of butter in cookies anyway, so whatever!)
mix in false eggs and vanilla
mix in dry ingredients
separate into as many bowls as you like and combine different junk food combinations for ultimate flavor variation. mandatory flavor is an everything cookie, inspired by our favorite bagel flavor.
bake at 350 8-10 min. or until impatience gets the best of you.
FRITTUFFINS!!!: This recipe is still being perfected, but it is basically a savory eggy muffin made with leftover polenta. Used gf flour, aged cheddar, poblano, basil, etc. Topped with green salsa whose recipe is also developing. Recipes to come, thanks Nimble Owl for the fresh oregano!
1/4 cup chopped herbs (pick your poison. I chose mint, rosemary and fennel, because that’s what is growing outside)
1/2 cup falafel mix, or chickpea flour mixed with enough water to be thick.
1 tsp salt
1/4 tsp ground cinnamon
1 T chili powder
1 can stewed tomatoes
(1/3 cup sugar)
(1/3 cup vinegar or lime juice)
Preheat oven to 350.
Core cabbage and remove individual leaves. Plunge them into boiling salted water. Cover and boil for 5 minutes. Drain in a colander and rinse under cold water
Cook rice and split peas in 2 cups water with 1/2 tsp salt for 30 minutes. Drain.
Brown onion and (rehydrated) TVP in 1/4 cup oil. Add garlic, mustard, chili powder and falafel mix/ chickpea flour. Also add the stewed tomatoes, reserving the liquid for later.
Combine TVP slop, rice, split peas and chopped herbs in a large bowl. Season with salt, pepper and cinnamon. Mix well.
Place 2 layers of cabbage leaves on a well-greased ovenproof dish.
For each remaining leaf, place it on a plate. Top with 1T (or more!) stuffing. Roll tightly, folding in the sides of the leaf to prevent the stuffing from leaking out while cooking. Nestle these little bundles side by side in the dish.
Pour tomato juice from can of tomatoes and 1/4 cup oil into the dish around the stuffed leaves. Cover and bake in the oven for 1 hour.
Combine sugar and vinegar or lime juice. Pour this mixture into the baking dish. Cover, return to the over and bake 30 minutes more. Baste the stuffed cabbage leaves occasionally with the pan juices. (THIS IS THE STEP THAT I FORGOT TO DO…)
eat these puppies. they taste so good cold, too.
next time, i would put raisins in with the rice mixture, or walnuts, to really transform these puppies into some 70s earthmom delight.