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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Entries in Recipes: Condiments/Sauces/Stocks (36)

Thursday
Feb112010

Spicy Mustard Green & Miso Salad Dressing (gluten free, vegan, ACD, raw)

Somehow, mustard greens have eluded me all these years. I've cooked with every other green on earth, it seems, even the wacky ones from the Asian market that I can't identify, but never mustard greens. I've really been craving pungent flavors lately, and had  heard rumor of mustard green's intense flavor, so I was understandably intrigued.  

Yesterday at the co-op, I finally decided it was time to inquire about the mustard greens. The friendly co-op produce man let me tear off a little corner of the one the curly leaves and have a taste. I was hooked!  It was an explosion of mustardy, almost horseradishy, pungent spicy goodness.  WOW.  I promptly threw a bunch in my cart.  Only $1.99 for a bunch of organic mustard greens?! Much cheaper than the $2.79 price currently on kale and chard.  Deal!

I can't wait for summer. I hate winter in Minnesota.  I can't wait to get out of this place for the West coast.  Better grow zones, here I come.  I HATE BUYING PRODUCE WHEN IT IS -5º OUTSIDE.

Click to read more ...

Wednesday
Feb032010

Crock Pot Beef Roast with Root Vegetables and Flourless Gravy (gluten free, ACD)

Last week at the gym I was watching the Food Network while walking on the treadmill.  My 60-minute walkw was narrated by two shows about meat: one highlighting the best burger these foodie folks had ever had, and the other about barbecue.  By the time I got off the treadmill, I wanted a steak or a hamburger so badly I could hardly stand it.  

I suddenly realized I hadn't had red meat in a few weeks, and dang, could I tell.  I wanted some beef. Or bison. Or venison.  I felt like a cave woman, about ready to chase down a grass-fed cow myself.  Give this girl some meat, STAT!  

Yes friends, I'm the girl that has a raw foods feast on the weekend, then cooks an entire beef roast for herself during the week.  

Click to read more ...

Thursday
Jan142010

Russian Salad with Sauerkraut and Creamy Mustard-Herb Dressing (potato-free, gluten free, vegan)


 

Привет (Privet)! Hi!

Do I speak or read Russian?  Um, нет (net).  No.  But I can say very basic things like hello and goodbye and sing folk songs.  Why?  In college, I played in my campus Balalaika Ensemble.  Balalaika ensembles are traditional Slavic folk music groups featuring instruments like domras and balalaikas, and sometimes accordions, fiddles, guitars.  I played the alto domra, a lovely and bulbous little stringed instrument you strum like a mandolin.  We played Slavic and Klezmer folk songs, wore Russian outfits, and went to Slavic language conferences all over the U.S.  You see, our group was rather special, one of only a few college Balalaika ensembles in the entire country, so we were a bit of a hot commodity in the whole Slavic folk music scene.  

Obscure, right?  

I thought so too.  After I saw them perform the first time, I was hooked.  The minor chords, the throaty singing, the percussive beats, I was in love, Dr. Zhivago-style.  And thus, it set off this whole obsession with all things Slavic.  I had many favorite songs, but our traditional way of ending a great performance was with a rollicking round of "Kalinka" (Калинка).  My good friend Derek and I still sometimes break out in rounds of "Kalinka"; he was our vocalist, a towering, dark-haired tenor who looked quite handsome in an embroidered Russian shirt.  Curious to see this song yourself? Here's the Red Russian Army Choir doing a very boisterous rendition of "Kalinka", complete with dancers.

My Balalaika college friends and ensemble director still sometimes call me by my chosen Russian name: Zoya, a variant of Zoë, meaning "life".  I like to say my name with a low, breathy voice, heavily accenting the first syllable, just for drama. So, imagine me speaking like that, serving you this salad.  

It hails from Russia, by way of my kitchen, with love.

Russian Salad is usually made of potato, various vegetables, and finely diced meats, all mixed together with mayonnaise.  Many of the vegetables are boiled or pickled, and there are lots of different versions that contain everything from tuna to tongue, from pickles to peas.  I have eaten traditional Russian Salad before, and while I enjoyed it in theory, in practice it never worked out so well.  I always found it a bit too heavy and stifling for my digestive system.

This version is a whole lot lighter, and touch more allergy-friendly.  Inspired by a recipe in Paul Pitchford's wonderful Healing With Whole Foods with my own tweaks and twists, it would probably be scoffed at by Russian Salad traditionalists, but it is really tasty.  I mixed together beets, turnips, and carrots with sauerkraut and peas, and drizzled it with a creamy, flavorful mustard and herb dressing in lieu of mayonnaise.  Later on, when I ate leftovers, I added a bit of olive oil-packed tuna, in the style of the Spanish version of Russian salad.  Delicious!  Pitchford's original recipe calls for chickpeas, which I'm sure would be equally delicious.  Hooray for mayonnaise-free, potato-free Russian salad!

Just like the Balalaika Ensemble, this salad has grabbed my heart and won't let go.  I shouldn't be surprised; it contains most of my favorite foods in one dish.  I think I'll be making more versions of this salad in the future, so stay tuned.  It is, as they say, пальчики оближешь (palchiki oblichesh).  That would be "very tasty" to you. 

If you want to learn some basic Russian phrases to impress your friends and lovers, check this or this out.  You can learn to say things like "I love you" and "I can't live without you", just in time for Valentine's Day, as well as a number of other phrases, ranging from useful to inappropriate.  In the meantime, Приятного аппетита (prijatnogo appetita).  до свидания (Dos svidaniya)!

(Thank you Google translator for giving me the Cyrillic translations!  That's one thing I didn't learn in Balalaika Ensemble.)

  

Potato-Free Russian Salad with Sauerkraut and Creamy Mustard-Herb Dressing

Yield: 5 cups

Salad 

1 cup cooked turnips, thinly sliced in half moons (about 2 medium)

1 cup cooked beets, thinly sliced in half moons (about 4-5 small)

1 cup cooked carrots, thinly sliced on the diagonal (about 3-4 small)

1 cup sauerkraut, drained

1 cup frozen peas, thawed

handful fresh parsley, chopped

optional: 1-2 tsp caraway seeds

optional, for the fish eaters: 5-oz can water or olive oil-packed tuna 

1 batch Creamy Mustard Herb Dressing (recipe follows)

Cook turnips, beets, and carrots per desired method (steaming, roasting, boiling, etc).  I roasted my beets whole until tender (450º F, wrapped in foil, for about 1 1/2 hours), cooled them slightly, then peeled and sliced them.  Beets can also be boiled, steamed, or pressure cooked, which takes less time.  For the turnips and carrots, I peeled and sliced them, then steamed the slices until tender.  

Place cooked, slightly cooled vegetables and sauerkraut in a large bowl.  Add thawed peas, parsley, caraway seeds, and tuna, if adding. Drizzle with about 1/2 cup of Cashew Herb Dressing, and stir to coat, adding more dressing as desired, and stir to combine.  Serve immediately, or for a fuller flavor, refrigerate and let marinate for up to 12 hours before serving.  Garnish with freshly cracked pepper and fresh dill sprigs.

 

Creamy Mustard-Herb Dressing

Yield: approx. 1 cup

1/2 cup raw cashews (try blanched almonds, or for nut-free, try hemp, sunflower, or pumpkin seeds)

1 cup water

1/4 tsp garlic powder

1/2 tsp ground dry mustard

1/2 tsp dry dill weed

1/2 tsp dry basil

1-2 tsp umeboshi vinegar, to taste

freshly ground pepper

Place cashews in a blender or food processor and grind to a powder.  Add 3/4 cup water, herbs, mustard, pepper, and umeboshi vinegar, and blend until totally smooth, adding remaining 1/4 c water and seasoning to taste.  Add additional water as needed to reach desired consistency.

Refrigerate leftovers in a tightly sealed jar.

 

Sunday
Nov222009

Gluten Free Holiday Recipes: Wild Lentil Loaf, Parsnip Gravy, Amazaké Pumpkin Custard with Apple Cider Gelée, Quinoa-Wild Rice Stuffing, and more!

Hooray for Thanksgiving!  Hooray for gluten free, allergy-friendly holiday food!

Holiday time is always the hardest for those of us with dietary restrictions, right?  Well, no fear.  Here are some of my favorite recipes that are just right for holiday get-togethers, from tasty goodies for the appetizer table to delicious gravy and to a sugar free, gluten free, vegan pumpkin pie.  A handful are new, but most are pulled from the archives.   Christmas will be big this year with a lot of family coming to Minneapolis, so expect Round 2 closer to Christmas!  In the meantime, enjoy these!

All recipes follow the following restrictions:
  • gluten free
  • soy free
  • corn free
  • egg free
  • dairy free (ghee may be used occasionally, sub oil of choice, and might be used yogurt used in a few older recipes)
  • cane sugar free
  • peanut free
  • yeast free
  • potato free
  • citrus free
  • tomato free
  • vegan/vegetarian (with exception of dairy)
Appetizers & Snacks
Wild Lentil Loaf  - NEW! see recipe below 
 
Vegetable Sides

Lacto-fermented vegetables 
These are perfect for a relish tray and help aid digestion of heavy meals.

Stuffing/Dressing a.k.a. CARB FEAST
Wild Rice & Quinoa Pilaf  - NEW! see recipe below
Waffle Stuffing: dice up waffles and use them like bread cubes in any traditional stuffing recipe! Sprouted Quinoa Millet Waffles,  Savory Wild Rice Millet Waffles with Garlic and Rosemar

Gravy
Sugar Free Pumpkin Pie with Crunchy Crust and Cashew Whipped Cream
Amazaké Pumpkin Custard with Apple Cider Gelée - NEW! see recipe below
Apple Pear Streusal Cake
Plum Apricot Tart (substitute apples, pears, or cranberries instead of plums and apricots!)
 
 
Wild Lentil Loaf

Wild Lentil Loaf

yield 1 large pan, approx 6-8 servings

This looks like a lot of instructions, but it really is easy!  Rice and lentils can be made 1-2 days in advance if necessary.   Mixture can be assembled and refrigerated for up to 24 hours before baking.  A make-ahead miracle!  The texture is very moist, but is sliceable and delicious covered with parsnip gravy.  Leftovers are awesome hot or cold.
1 1/4 c dry red lentils
1 bay leaf
2 garlic cloves, minced
1 c dry wild rice/brown rice mix, soaked 6-8 hours OR 2 cups cooked
1 c brown rice flakes, quinoa flakes, GF oats, or GF bread crumbs (I used brown rice flakes)
1 handful brown rice flour + 2 T brown rice flour
1/2 large red onion, finely chopped
2 stalks celery, finely chopped
2 medium carrots, peeled and grated
1 parsnip, peeled and grated (or one additional carrot)
1/2 bunch Italian flat leaf parsley, chopped
1 T dry thyme
1 T dry rosemary
1 tsp marjoram
1 tsp cumin seeds
2 T flax seed meal + 1/3 c water
sea salt and fresh black pepper to taste
olive oil
a couple handfuls raw sunflower seeds, toasted
2 T brown rice flour or other GF flour for dusting
  1. Rinse rice and soak for 6-8 hours.  Rinse, then cook per desired method.   I used a pressure cooker (2 cups water for 20 minutes at 15 lbs pressure).  
  2. Pick through and rinse lentils.  Cook the lentils on a stove top with 2 1/2 c water, the bay leaf, and minced garlic for about 15 minutes, or until lentils are totally tender and water is fully absorbed, stirring occasionally to prevent burning.  Remove bay leaf.  
  3. Preheat oven to 375* F.  Oil a 2.5-3 qt square or rectangular dish and dust with 2 T of rice flour.
  4. In a microwave or on the stovetop, heat water and flaxmeal until a thick and gooey gel forms (1-2 minutes).  Stir vigorously with a fork a few times, then let cool completely.
  5. Toast sunflower seeds in a dry sauté pan over medium heat until golden and fragrant.  Remove from heat, and set aside to cool.
  6. Add olive oil to the saucepan, and heat over medium-high.  Add cumin seeds and sauté until fragrant, then add onion and celery, and saute for a few minutes. Then add carrot and parsnip and saute for an additional 10 minutes, or until vegetables are soft and fully cooked.  Add a little broth or water and cover if you notice the mixture is getting dry or cooking slowly.  Remove from heat.
  7. Mix 2 cups of rice, the lentils, and flax goo in a large bowl until smooth. Put 1 cup of rice/lentil mixture and half the sauteed vegetables in a blender and puree until smooth, and return to the bowl.
  8. Add the rest of the vegetables and all the remaining ingredients and stir, adding salt and pepper to taste.  Mixture should be super thick.  
  9. Pack the mixture firmly into pan, and then sprinkle with sunflower seeds. At this point, you can bake immediately, or cover and refrigerate for up to 24 hours before baking.  If you let it sit, the flour and flakes absorb the moisture and the loaf sets very well.  
  10. Bake covered for about 45 minutes at 375* F, then uncover and let bake for about 15 minutes, until top is crisp and sunflower seeds are golden brown.  NOTE: if you had it in the fridge and it went in the oven very cold, it may take longer to bake and get warm.  

Parsnip Gravy

yield 3 cups

This gravy benefits from the rich flavor and velvety texture of pureed parsnip and onions.  Serve on lentil loaf, over cooked grains or veggies, or on top of mashed cauliflower or potatoes.

3 parsnips, peeled and thinly sliced
1/2 medium onion, finely diced
3-4 c broth/stock or water, divided
2 T olive oil
2 T sweet rice flour, white rice flour, or millet flour
salt and pepper to taste
optional: itty bitty pinch of nutmeg
  1. Peel parsnips and thinly slice.  Steam until tender, then put in blender.
  2. While parsnips steam, saute onions in a saucepan with a little olive oil over medium heat until browned and tender.  Put in blender with steamed parsnips.  heat about 1/2 c broth in the saucepan until simmering, swirl around, and pour into blender.  Puree until smooth.
  3. Heat 2 T olive oil in the saucepan, warm over medium heat, then add flour and stir.  Cook until flour starts to brown and smells nutty, then gradually add about 2 c broth, whisking constantly.  Bring to a scald, then reduce heat.  Gravy should start to thicken.  Simmer for a couple of minutes, stirring regularly to prevent burning.   
  4. Add pureed parsnip mixture and whisk until smooth.   Simmer a couple of minutes, adding more broth as necessary to reach desired consistency and stirring often.  Season to taste with salt, pepper, and if desired, just an itty bitty pinch of nutmeg.
  5. Serve warm drizzled over lentil loaf, or use on cooked grains, steamed vegetables, or anything else!

Wild rice and quinoa create a chewy, wonderful texture for a pilaf


Wild Rice & Quinoa Pilaf Stuffing

serves 8-10

This stuffing uses whole grains instead of bread, but is still full of all the same delicious flavor.  Stuff inside a bird, or serve on the side - either way, it is sure to satisfy.
3/4 c wild rice
3/4 c quinoa
water for soaking
water/broth for cooking
1-2 T extra virgin olive oil
1 1/2 c carrot, grated
3/4 c celery, thinly sliced
10 scallions, thinly sliced
1/3 c fresh parsley, minced
1 T dry thyme
1 T dry rosemary, crushed
1/2 tsp coriander
1/2 tsp garlic powder
1/8 tsp allspice
salt and pepper to taste
optional: handful toasted nuts/seeds
optional: handful dried fruit (apricots, currants, raisins)
optional: diced apple
optional: 1-2 T maple syrup
  1. Place quinoa and wild rice in separate bowls with 3x as much water as grain.  Soak for 6-12 hours. 
  2. Rinse grains (rub quinoa together while rinsing) and drain.  
  3. Cook wild rice: I like to cook wild rice in a rice cooker or pressure cooker.  If using a rice cooker,  cook as directed in your owner's manual.  If using a pressure cooker, follow directions for rice.  I cooked mine for 15 minutes at 5 lbs pressure, placing wild rice grains and 1 1/2 c water in an oiled pan, and placing the pan and 2 c water in the cooker. If cooking in a saucepan on the stovetop, add 2 c water and rice to pan, bring to a boil, cover and reduce to a simmer.  Cook until all water is absorbed and grains are tender.  Remove from heat and let steam about 10 minutes, then fluff with a fork.
  4. Cook quinoa: Place quinoa in a saucepan, add 1 1/2 c water/broth, bring to a boil, then cover and reduce to a simmer.  Cook for about 15 minutes, or until all water has been absorbed.  Turn off heat let sit covered for about 10 minutes.  Remove cover and fluff grains with a fork.
  5. Peel and grate carrot, thinly slice celery, and thinly slice scallion.  If using apple, peel, core, and finely chop.  
  6. Heat oil in a large saute pan.  Saute celery for 1-2  minutes, then add carrots, scallions, and chopped apple (if using), and saute until everything is tender.  Add spices and stir to coat.
  7. Add cooked grains to pan, stirring to mix, and heat mixture over medium heat until evenly warmed through.  Cover and add a little extra broth or water if mixture is getting dry.  
  8. Serve warm.  If desired, sprinkle with toasted nuts/seeds or a handful of dried fruit before serving. 


This dessert has a crystal clear layer of apple cider gelée - beautiful!


Pumpkin Amazaké Custard with Apple Cider Gelée

yield 1 9" round custard, approximately 8-12 servings

This dessert looks elegant, tastes amazing, and is incredibly easy to make.  As always, it is gluten free, egg free, dairy free, and soy free, but there's also no added sugar and it is low in fat.   A layer of apple cider gelée adds a special twist, but the custard can be served just as well without, if desired.  The perfect allergy-friendly dessert that all your guests will enjoy!

Custard
1 c amazaké base + 1 c milk substitute OR 2 cups Grainnaissance Amazake Shake OR 2 cups grain puree (see NOTES below)
2 T arrowroot starch + 4 T milk substitute
2 tsp agar agar powder OR 4 T agar agar flakes
2 c cooked pumpkin or squash, packed (I used butternut!)
1/4-1/2 tsp stevia extract powder (start with less, then add more to taste if desired)
1 T coconut oil, grapeseed oil, or other light tasting oil
1/2 vanilla bean, split and scraped OR 1/4 tsp vanilla powder OR 1 tsp GF vanilla extract
1 T mesquite flour, 1/4 tsp allspice, 1/4 tsp cardamom OR 3/4 tsp cinnamon, 3/4 tsp ginger, 1/4 tsp nutmeg
1/4 tsp salt

Cider Gelée (do not serve with gelée if on strict ACD)
1 1/2 c apple cider or apple juice
3/4 tsp agar agar powder OR 1 1/2 T agar agar flakes
Make the custard:
  1. Puree amazaké and milk/water in blender until totally smooth.  Strain mixture into a saucepan through a fine sieve to remove any unblended chunks, and set aside.
  2. Put 2 cups of cooked squash in the blender, along with oil, spices, salt, and vanilla, and set aside.
  3. Sprikle agar flakes/powder over amazaké in saucepan, and heat to a simmer over medium heat without stirring.  Then simmer for two minutes, stirring gently until agar is totally dissolved.  Dissolve the arrowroot in 4 T cold milk substitute, and add it to the amazaké mixture.  It will thicken immediately -simmer 1-2 more minutes, stirring constantly.  Mixture will be VERY thick.
  4. Immediately transfer amazaké mixture into blender, and puree all ingredients until smooth.
  5. Pour into an 9" x 1 1/2" round tart/flan/cake pan with a drop bottom or a springform pan.  If your pan is not non-stick, lightly oil the sides of the pan before pouring it in.   Smooth top with a spoon or rubber spatula, and drop pan lightly on counter top a few times to remove air bubbles.  Let sit in a level place for about 30 minutes.  If serving custard without layer of gelée, transfer to refrigerator, let chill 4 hours, then serve.  If serving with gelée...
While it sets, make the gelée:
  1. Pour cider into a small saucepan and sprinkle agar agar powder/flakes over the top.  Heat to a simmer without stirring, then stir and simmer for about 2 minutes, or until agar is totally dissolved. 
  2. Add vanilla if using, and stir again to mix.  Pour into a cool bowl or measuring cup, and place in refrigerator to cool for 10 minutes.  Don't let sit too long, or it will start to set!
  3. Once it has cooled, gently pour cooled cider mixture over custard.  Let sit in level spot for about 20 minutes, then put in the fridge and chill for at least 4 hours, or up to 2 days.
To serve, remove ring, place on serving platter, and slice into wedges just before serving.  If desired, top with a blob of something creamy (whipped cream/cashew cream/coconut cream/rice cream/some other creamy thing) of your choice. It is really tasty with Coconut Bliss Coconut Milk Ice Cream!  

NOTES: 
  • If you do not have amazaké, make a grain puree:  blend 1 cup of very well cooked grain with 1 cup of milk substitute until totally smooth, straining to remove chunks.  I tried this recipe again with leftover mixed brown and wild rice blended with rice milk, and it worked great!  I would recommend using grain that has been cooked with a higher than usual amount of water so it is very soft and very well cooked.
  • If you do not have a drop bottom pan, you could make this in an pie tin, and just serve slices of it like pie.  
  • For individual servings, spoon mixture custard cups or molds and let set, and topping each serving with equal portions of cider gelée as desired.

 

Wednesday
Nov112009

Raw Sauerkraut Salad Dressing (vinegar free, raw, vegan, gluten free, low fat, ACD friendly)

 

Sauerkraut?  In salad dressing?

Come on, don't judge, just go with it.

Let's take a step back for a minute.  Suppose you don't tolerate vinegar, or can't eat it because you're on the ACD.   Store bought vinegar free salad dressing is often hard to find, and in my opinion doesn't really taste all that great.  Sure, you can make your own dressings using lemon juice instead, but what if you also can't eat citrus (like me!)?  Now it is doubly hard to dress a salad.  How does someone make a vinegar free, citrus free dressing that still tastes tart and tangy? What's a vinegar free, citrus free person to do?

One solution?  Sauerkraut, baby!

Sauerkraut provides an awesome base for a vinegar free, citrus free salad dressing!  Since it has a naturally tart and tangy flavor, it makes a great substitute.   I added a bunch of fresh and dried herbs and a little garlic for kick, and ended up with something truly inspired.  And not only will this dressing liven up your greens, it also packs an awesome nutritional punch.  Like all lacto-fermented foods, raw sauerkraut is full of healthy lactobactilli bacteria, good for strengthening the immune system and restoring proper flora in the gut.  Garlic is a powerful detoxifying and naturally anti-bacterial food, and parsley is an amazing source of vitamin A and polyphenols.  If you want to, throw in a little heart-healthy, omega-packed oil like olive, flax, or hempseed.

Packed with nutrients, über-cleansing for your body, and full of flavor, this salad dressing is sure to become a favorite.  Plus, it is bright green and fun to look at.

So make a batch, get some greens, and eat up.  Or add slightly less water so it is thicker, and use as a vegetable dip.  Detoxifying never tasted so delicious!

NOTE: Sauerkraut and other fermented foods are a touchy issue for Candida.  Some people dealing with Candida don't tolerate fermented vegetables like sauerkraut, while many other people do.  Many ACD plans(like The Body Ecology Diet) encourage the use of lacto-fermented vegetables, kefir, and other cultured foods, while other diet plans do not.  Use your best judgement and consult with your healthcare provider if you have concerns regarding the consumption of fermented vegetables during your ACD.

RAW SAUERKRAUT SALAD DRESSING 

yield 2 cups

1 c raw sauerkraut, packed
1 - 1 1/2 c water, to reach desired consistency
1 garlic clove
a couple small handfuls fresh parsley
fresh or dry dill, to taste
fresh or dry basil, to taste
fresh or dry chives, to taste
other herbs, as desired
optional: 1-2 T extra virgin olive oil, flax oil, or hemp oil

Place all ingredients in a blender, starting with a small amount of herbs, and blend until totally smooth.  
Add more herbs to taste as desired.  If necessary, add more water to reach desired consistency.
Serve immediately, and refrigerate leftovers.  Should keep about 7 days in the refrigerator.  If using dried herbs and omitting garlic, this should keep for a REALLY long time.

VARIATIONS/IDEAS:
Omit the herbs and try one of these variations - I haven't tried any these, I'm just brainstorming for you  : )
  • add sesame oil, ginger, and chili flakes
  • add a blob of nut or seed butter
  • use kimchee instead of sauerkraut for a spicy version
  • add miso paste
  • add spinach or kale along with the herbs
  • add curry powder and cilantro
  • other ideas?  let me know what you try!

 

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