Naturally Fermented Dill Pickles. Welcome!
If you want to lose weight, gain muscle, increase energy levels or just generally look and feel healthier you've come to the right place. Here's where to start: Visit the Start Here and Primal Blueprint 101 pages to learn more about the Primal Lifestyle. Vegan Brown Rice Pudding Recipe. Homemade Vegan Kimchi. Seitan. I may get a ton of email asking me questions about how to best prepare tofu, but it’s nothing compared to the number of people who write with questions and frustrations about making homemade seitan.
Seitan (pronounced say-tan), also known as “wheat meat” or gluten is one of people’s favorite vegan meats. It’s extremely versatile – it can be made with a multitude of flavors and textures. Seitan can be made to taste similar to beef, pork or chicken; the texture can be soft like pot roast or as firm as a cutlet or steak. Seitan is a great source of protein and is low in calories. How to Make Sauerkraut: The Basics. Making your own sauerkraut or "raw cultured vegetables" is a great skill to have if you’ve adopted this fermented food as a frequently eaten condiment.
Here we will share two delicious beginner recipes for those of you, like us, who prefer the benefits of homemade versions over store bought varieties. Although the idea of making your own from scratch might seem a little intimidating at first, we are here to guide you through what is really a very simple process. The great part is that you don’t need to go out and buy a bunch of special tools or equipment. Vegan Pad Thai. Vegan Japanese Curry. Ever since I got back from our last trip I’ve been working on perfecting one of my favorite dishes.
My Japanese Curry recipe has always been a favorite, but with winter upon us and squash season in full swing I decided to make an alteration and replace potatoes with kabocha squash. With the sweet and fluffy kabocha squash, this Japanese curry has been a huge hit this season. I’ve also omitted a few ingredients to make this an even easier curry dish! Gluten-free option is available by using gluten-free tamari and sweet rice flour instead of soy sauce and flour.
So far I have shared two similar curry recipes on Vegan Miam, but I promise you this one is far better than any curry recipe I have posted before. Vegan Sloppy Joes. How have I never shared my recipe for vegan sloppy joes?
My family hails from right down the road from the birthplace of these messy sandwiches, Sioux City, Iowa, so this is a food I grew up eating in massive quantities. Although sloppy joes are pretty ubiquitous and everyone does them a little differently, this recipe yields sandwiches that taste just like those I ate as a kid. Kombucha Bottling Recipes. With clean hands, reach into your brewing jar and remove your culture(s).
Place in a glass container with enough Kombucha to cover the culture (usually at least one cup - this will be your starter tea for your next batch.) Cover with a cotton cloth and set aside until you are ready to brew again. Your culture can sit at room temperature in between brewing for up to 4 weeks.Using glass bottles with tight fitting lids (check out our TKS Swing Tops in the SHOP!) Coconut Kefir. This is a non-dairy coconut kefir recipe that we enjoy as an alternative to dairy and milk products.
Although kefir is traditionally made from cow or goat's milk, in the early 2,000's people started making it from coconuts and it has become a worldwide vegan health drink ever since. Coconut kefir, when made from the water and meat of the young Thai coconut, is a soured, thick, pourable yogurt-like beverage packed with beneficial microflora provided by the kefir grains or culture starter.
Most always these species include Lactobacillus bacteria as well as other highly complex strains excellent for improving intestinal strength, endocrine function and greater immunity against pathogens. What are Kefir Grains? Kefir grains are not actually grains but are made up of a polysaccharide called kefiran, which is the substance that provides thickness to your coconut kefir recipe.
Garbanzo Bean Tempeh. There is nothing like a fresh homemade tempeh recipe to make you realize what you've been missing!
In our opinion, cultured tempeh made in your own kitchen doesn't even compare to the rubbery, bland, frozen store-bought varieties available in many health food markets. The rich "mushroomy" taste of the homemade version is really the only tempeh worth eating. In fact, it is often so good that you don't even need to prepare it with sauces or marinades. Although soybeans are traditionally used to make Indonesian-style tempeh, the best part about making it yourself is that you get to use any bean you want, not just soybean. Thick and Creamy Mexican Atole. Atole is an ancient corn based drink that was enjoyed by the Mayan’s and Aztecs.
I first read about Atole when I was twelve, and doing a school project on the Mayan empire, and at the time I thought: “Gross! They drank wet polenta!” It was not until recently that I actually tried this creamy, vegan drink, and I now crave it often. There are many versions of this drink, I will share with you a spiced chocolate variation. Others include, cinnamon, plain, or with pureed fruits. Easy Baked Doughnuts. Who needs a trip to Krispy Kreme or Dunkin Donuts when you can make your own doughnuts at home?
These are healthy, easy, and are just as delicious, without all the fat and sugar. Easy Baked Doughnuts Ingredients Dry. Vanilla Chia Seed Pudding. Lately, I’ve been getting a bunch of questions about how I make my basic chia seed pudding, spurred on by the many photos of chia goodness that pop up on my Instagram feed (hey, have we met on Instagram yet? If not, let’s–you can find me here). I eat a lot of chia seed pudding. A whole lot. Bubble Tea. Apple Crumb Pie. I can’t believe Thanksgiving is this weekend! With the way the days are flying by, December will be here in no time and the internet will be overflowing with holiday recipes. Before all that happens, we’ve got a different holiday meal to plan, well at least us Canadians do. I haven’t cracked open a can of pumpkin yet (saving that for this weekend), but I have been basking in all things apple, it only makes sense since they’re my absolute favorite fruit.