“Chicken” Salad

 

Ingredients:

Directions:

Boil vegetable broth, squirt in the Bragg Amino Acids. Once boiling, add TVP and mix.. turn off flame and let the TVP soak up the broth.  Wait until the TVP cools – you can place in the fridge if you like. Once cool…

Place all ingredients together.. mix. and cool.

Enjoy.

 

 

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Herb Bread Recipe

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Herb Bread

Ingredients:

  • 6 cups unbleached flour, divided (you may subsitute 3 cups of white flour for whole wheat flour)
  • 2 Tbsp sugar
  • 2 tsp salt
  • 2 1/2 Tbsp dry active yeast
  • 3 Tbsp fresh rosemary
  • 2 tsp dried thyme
  • 1 tsp or more of rubbed sage
  • 2 Tbsp vegan butter

Directions:

Combine 4 cups of the flour, sugar, salt, yeast, and 2 1/2 cups of very warm water (120 – 130 degrees) in a large bowl.dsc00538

Add herbs and stir until well blended.dsc005391

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Cover and let rise until doubled in size, about 45 minutes. (I put the bowl on my dryer while drying clothes)

Grease 2 9×5 inch loaf pans.

Stir dough for 25-35 strokes.

Divide between the prepared pans. Cover and let rise again for 30-45 minutes.dsc005453

Preheat oven to 375 degrees.

Bake loaves for 30 minnutes. Reduce heat to 150 and bake for another 15 minutes. However, the last 10 minutes, cover with foil to prevent to much browning.

Remove from pans immediately abd brush with melted vegan butter.dsc005471

Cool on a wire rack or whatever you might have.

Beautiful job….! Now, Enjoy!

Fermentation Status: 5 Brews of Kombucha, Kimchee, Pickled Veggies & 3 loafs of Sourdough Bread

To start with, we have four jars of Kombucha fermenting and waiting to be bottled and put into the fridge.

Next, we have out big monster jar of continuous brew of Kombucha. The jar we purchased at Happy Herbalist, which has tons of supplies for natural healing.

I, personally, like to drink Kombucha this way….natural, room-temperature and right from the scoby.

We are making our own Kimchee and Pickled Veggies. I gave on some Kimchee to Mariana, Grandma and put some in Shon’s lunch. I refrigerated some of the Pickled Vegetables to have as a snack throughout the day and will continue to ferment the rest of them for another day or so.

Now, my latest fermentation, Sourdough Bread. The picture below shows the “sponge” stage of the fermentation process. I still have to add 2 cups of flour, let rise and kneed. The process of making the sourdough “starter” is easy, click here to find out how.

Los and lots of ecosystems are growing in my kitchen!!!

Sour Dough Bread Starter – Fermentation

I have been reading Wild Fermentation by Sandor Katz, which has led me in this amazing Fermentation Wonderland.

There is a section in the book that discusses, demonstrates and recommends how to bake Sourdough bread. Actually, any bread that has started with this sourdough bread starter. For this project, I am making straight sourdough bread. It’s my husband favorite as well.

Today I made Raleigh some pasta for lunch and used the starchy water from this for my dough. However, I needed to add fresh water to it to make a full 2 cups.

  • 2 cups water (not heavy chlorinated)
  • 2 cups Four (any kind you like- I used White four, but will experiment with other flours later)

*Make sure the water is at room temperature.

In a large bowl, I stirred mixture vigorously. This acts as a catalyst to introduce wild yeast.

Then, I covered the bowl with a thin cloth.

I will keep in on my counter top for the next few days. The mixture of four and water will attract these yeast cells that helps the dough rise. Once the yeast is visible, then you know fermentation has started. This is the same yeast that is used to make beer. 😉 Hopefully, the yeast will be present.

To Be Continued…..

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