Eat Veggies, save the planet


Sauerkraut: 2 or 3 Tbsps. of salt for 5 pounds of cabbage?
November 16, 2015, 3:08 am
Filed under: recipes

1-p1090416 2-p1090418

I can’t believe I haven’t posted about making sauerkraut yet.

I went to the first annual and the second annual Fermentation Festival here in Austin and both times I learned new things. This year I bought a jar lid that goes on a ball jar and that you fill with water.. I am trying it out now. I also learned you can put a plastic bag full of water in a 1/2 gallon ball jar to keep the sauerkraut from the air. I tried it and it worked. I have previously made sauerkraut in a crock and used a plate with a quart jar of water over the plate for a weight. This kept the sauerkraut submerged.   It works, but I am constantly skimming off bacteria growth. The plastic bag works better for me

When I made the sauerkraut with 3 Tbsps of salt it was too salty. 2 Tbsps is just right.

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Butternut Squash Indian Curry
November 12, 2015, 12:30 am
Filed under: recipes

I have made this recipe 5 times now. It uses what I learned in My Ayurveda Professional  3 week Module at the Natural Epicurean in Austin, TX. I suggest you grind the coriander, fennel and cumin from whole spices as this will give you better flavor.

Ingredients

  •  a large butternut squash
  • 1 Tbsp. sesame oil
  • 1 onion chopped
  • 1 TBSP garlic, chopped
  • 1 tsp. ginger, grated
  • 1 cut of fresh or frozen tomatoes, chopped.
  • 1 Tbsp. ground coriander
  • 1 tsp. ground cumin
  • 1 Tbsp. ground fennel
  • 1 tsp. ground turmeric
  • 1 tsp.. chopped fresh oregano
  • 1 Tbsp. chopped fresh rosemary
  • 12 ounces of vegetable broth left over from steaming the squash
  • 3/4 tsp. salt
  • 1/8 tsp.  pepper
  • optional- red pepper flakes
  1. Peel butternut squash, remove seeds and cut into large cubes.
  2. Steam squash until almost soft. Put aside. It should measure at least 4 cups.
  3. Heat a  2 qt heavy pot on medium. Add oil and then add onion garlic and ginger.
  4. After 2 minutes  add tomatoes. Cook for 5 minutes more.
  5. Add coriander, cumin, fennel turmeric, oregano and rosemary. Stir .
  6. Next add the squash cube, the vegetable broth, the salt and pepper
  7. Cover and cook on low for 10 minutes.
  8. Serve over rice. Or refrigerate and reheat later.

 



Kuhn Rikon Original Swiss Peeler
November 11, 2015, 11:46 pm
Filed under: Uncategorized

I have not recommended a product before , but the Kuhn Swiss peeler saved me yesterday.

My daughter the blogger, captiousvegetarian@word press.com gave it to me over 2 years ago and it just sat in the back of my drawer while I used my 2 other peelers.

As you can see I have over 100 butternut squashes to eat(and give away) and I found a recipe I really like, but it entails peeling the squash and steaming them (I will post it next.)

when I found the Kuhn peeler, I tried it and all of a sudden the squashes peeled easily. What a difference!

Get one,3-P1040848 imho.