Yes, another tomato post. Think of it as my way of reminding you of the time of year. When we first kicked processed food, we struggled to replace canned tomatoes—whole tomatoes, tomato sauce and tomato paste. I used to cook vats of chili and also vats of bolognese sauce to serve with pasta one night […]
All Recipes
August Is the Reddest Month
If you live in the Northern Hemisphere and have planted a garden, you may have begun to experience what-am-I-going-to-do-with-this-glut-of-tomatoes syndrome. Mild symptoms often begin in early August and quickly intensify to the critical stage. The following ideas will help alleviate and, in some instances, depending on the harvest and the number of plants you have, cure […]
Solar-Dried Tomatoes
I made literal sun-dried tomatoes. And I mean literal in the formerly correct sense of the word… I used a solar dehydrator for these. I haven’t tried dehydrating tomatoes in my oven. I feel I should use the solar dehydrator since I have access to one but tomatoes should turn out well in the oven. […]
Homemade Tahini
We eat lots of hummus and so go through quite a bit of tahini. I’m pretty sure when people set out to reduce their waste, their hummus intake becomes inversely proportional. There’s likely a mathematical theory that proves this. This past weekend, I cooked two cups of chickpeas in my pressure cooker for hummus but […]
Fermented Fruit Chutney
I am very excited about this recipe because for this batch of chutney, I used a starter other than whey—my ginger bug. Why had I not thought to do this before? It works so well! As a self-deprecating and modest Canadian, I hate to toot my own horn, but beep beep. Which reminds me of […]
Hummus with Preserved Lemon
I love the complex, intense taste of preserved lemons. The first time I made them, I didn’t really know what to do with them. Now I go through them quickly. Chopped up, they make a fantastic garnish for Indian dishes, such as dal or chana masala. They also pack a ton of flavor into hummus. […]
Simple Kimchi
How important is kimchi to Korean cuisine? Well, Koreans eat 1.5 million pounds of it every year, the Korean stock market’s “kimchi index” tracks the prices of kimchi ingredients and when Korea sent its first astronaut to the International Space Station, it sent kimchi along with him too—after spending millions researching and developing a recipe suitable […]
Naturally Fermented Hibiscus Soda
Perhaps kombucha isn’t your thing. To make that effervescent sweet–sour tea, you first need to get a hold of a live culture of bacteria and yeasts—a SCOBY. Perhaps you can’t find a virile, healthy one. Or maybe you find the look of SCOBYs revolting. You can still ferment sweetened tea. Just use a ginger bug instead of a […]
Rice Milk
The short version of this post To make rice milk, whir 1/2 cup of cooked rice and 2 cups of water in a blender until the mixture reaches a smooth consistency. Drink. The long version Homemade rice milk made with leftover cooked rice prevents both food waste—because you can use up that rice sitting in […]
How to Prevent Your Sourdough Starter from Taking over Your Life
I’ll teach a sourdough starter webinar on Wednesday May 3rd from 4 pm to 4:30 pm Pacific time. You can watch it directly from my webinar page. Open the webinar up in YouTube and ask me questions in real time through a chat window you’ll see to the right of the video. If you can’t watch […]
Almond Milk
One post on my blog that gets regular traffic is my no-cook rice milk recipe. I need to update it a bit actually… But in the meantime, I thought I should add a nut milk to my recipe index. I hadn’t made almond milk for, well, a few years. It’s easy to make, it tastes better […]