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. Subscribe to my free weekly newsletter to receive 10 eBooks, a 7-Day Course of Primal Fundamentals, and more - all for free.
Cut to the chase by visiting PrimalBlueprint.com. Thanks for visiting! Of all the food transformations that occur in a kitchen, few are as exciting as that of a cucumber into a pickle. If it’s so easy to transform a cucumber into a pickle, though, then why are grocery store shelves filled with so many mediocre specimens? There are brands of naturally fermented pickles to be found in stores, although they can be expensive. As much as you will love your first batch of homemade pickles, also be prepared for your mind to immediately start coming up with new variations. Ingredients: Instructions: 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. If you have ever eaten a vegan “chicken” or “beef” dish in a Chinese restaurant or one of the many vegan meat products available, you have probably had seitan.
You can buy pre-made seitan in the refrigerated section of many supermarkets and health food stores, but it is less expensive to just make your own. 1. 2. As with any meat you would prepare, seitan needs to be seasoned. 3. 4. 5. 6. 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. A basic quart size glass jar and food processor is all you need to successfully make and pack your ingredients.
Alternatively, you can also grate and chop your cabbage and vegetables if you don’t happen to own a food processor. The sauerkraut recipes below are quick ferments of between 4-10 days, depending on how you like them. Why Make Your Own Sauerkraut? Ideally, you want an indoor temperature of about 70°F for short ferments. 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. The old curry recipe posts aren’t going anywhere, and I have included links to them at end of this post, but the old curry recipes will be removed from my recipe index and be replaced with this new one. I’ve included a post detailing how to prepare kabocha squash. Ingredients Salt to taste. 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.
I know there are a lot of recipes for lentil-based sloppy joes out there, but for me, TVP more closely approximates the taste and texture of the sandwiches I ate growing up. I really love lentils, but I would seriously never try feeding anything short of TVP to an omnivore If you aren’t already familiar, sloppy joes are usually made with copious amounts of ketchup and seasoned with bottled mustard. On that note, please feel free to adjust the seasonings to your liking! Vegan Sloppy Joes Recipe type: Entree Cuisine: American Prep time: Cook time: Total time: Serves: 4-6 *Also, I am not a hippie.
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!) Add your favorite flavorings to your bottles. We recommend a 1:5 ratio fruit or juice to Kombucha. TIP: If you are reusing store bought kombucha bottles or mason jars, we recommend placing a piece of parchment paper underneath the lid to help make a tighter seal.
TIP: If you wish, you can strain out the fruit or small cultures that may have formed during the second ferment before drinking. NOTE: If you do not have bottles, simply place your finished Kombucha in a sealed jug/jar in the fridge. 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. Additional elements include proteins, lipids, and sugars. Coconut Milk Kefir Vs. Powdered Kefir Starter Ingredients: 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. Over time, you will discover your favorite legumes and combination's. Our all time favorite beans to use are black bean, pinto and garbanzo. Indonesian tempeh's traditionally use peanut, millet and coconut along with soybean. How to MakeTempeh Making tempeh from scratch is very easy and is made with only a few ingredients: cooked beans, tempeh starter and vinegar. 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. Corn flour is traditionally used as a thickening agent, although you may also use oatmeal, or rice flour. The Atole that I drank was made with rice flour, since corn flour is hard to come by where I live. For 4 servings: 5 cups water½ cup corn flour (or rice flour, or oatmeal)Unrefined sugar, such as brown, palm, or mape syrup, to taste½ teaspoon ground cinnamon¼ teaspoon ground cardamom1 teaspoon vanilla extract In a saucepan, whisk together all ingredients.
*Image courtesy Flickr creative commons. 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 1 1/2 cup all-purpose flour1/2 cup agave nectar2 tsp. baking powderpinch of saltdash of cinnamon Wet ¾ cup soy milk1 tsp apple cider vinegar1 tsp. vanilla extract¼ cup applesauce¼ cup coconut oil Preparation Preheat oven to 350ºF/180ºCIn a mixing bowl, combine the dry ingredientsIn a small sauce pan over medium low heat combine the wet ingredients and mix until it starts steaming (2-3 minutes)Add the wet mixture to the dry and mix until just combined to form a soft doughScoop dough into a nonstick doughnut pan and bake for 12 minutes.
Dimitra Kontou is the owner and chef of the ImproV Cafe & Resto, the only vegan restaurant in Athens, Greece. 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. It’s probably my favorite breakfast, and I also tend to make a lot of it at once, which means I frequently enjoy it as a snack, too. My ch-ch-ch-chia tab features all of my favorite recipes, but to be honest, the chia pudding I make most often isn’t any of those. What I’m about to share will make four servings of chia seed pudding. 3 tablespoons:1 cup–that’s what you need to remember!
When I’m making a single serving of chia pudding at a time, I usually just stir the cup of liquid and seeds together. When I make a bunch of servings at once, though, it’s much easier to make chia pudding in my blender. *You can find a vanilla bean tutorial here. I give it another stir a moment or two later. Xo. 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. I seriously eat at least one every. Single. I can’t get enough of those juicy little gems, but instead of eating ALL OF THE APPLES like some kind of greedy apple hoarder, I figured with the temperatures being cooler, now was the perfect time to use them to make a delicious sky high pie!
I haven’t made a pie in over a year, which is a pretty long time for me. Even I don’t like messing around with pie crust too much, which is why I’m not big into making double crust pies. It seems I need to up my skills. Serves 8 Related October 15, 2013.