The post How to Make Gut-Boosting Fermented Chinese Cabbage appeared first on foodisinthehouse.com.
]]>Just be sure to sterilize your mason jar thoroughly and grab a pair of food gloves and you’re good to go!
Ingredients:
- 1 large Chinese cabbage, or 2 smaller ones.
- 3 carrots
- 1 teaspoon Sichuan chili flakes
- 4 cloves garlic
- 6 green onions
- 4 cups brining liquid (3 tablespoons kosher salt dissolved in 4 cups filtered water)
Instructions:
- Sterilize a large mason jar.
- Clean and roughly chop the cabbage into 1-inch thick strips.
- Place the chopped cabbage in a large bowl and cover with the brining liquid. Cover with a plate to weigh the cabbage down and leave for 30 minutes.
- In the meantime, julienne the carrots into thin matchsticks, mince the garlic, and finely slice the green onions.
- Drain the brining liquid from the cabbage and reserve it for later.
- Add the carrots, onions, garlic, and chili flakes to the cabbage.
- Put on food cloves and massage the mixture for 5-10 minutes until it starts to release juices.
- Pack the cabbage mixture into the jar, packing it down hard with your fist.
- Top with the brining mixture until all the veggies are submerged in liquid.
- Leave out at room temperature and out of direct sunlight for 5-7 days. ‘Burp’ the jar each day by opening the lid to release the pressure.
- Taste the cabbage on day 5. If it’s sour enough then you can pop it in the refrigerator, ready to enjoy. If you prefer a tangier flavor, leave it out for a few more days.
- Enjoy!
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]]>The post This Simple Nut Roast Hits the Spot appeared first on foodisinthehouse.com.
]]>Ingredients:
(Serves 4)
- 2 cups chopped mixed nuts
- 2 large onions
- 3 cloves garlic
- 2 carrots
- 1 red bell pepper
- 1 cup button mushrooms
- 1 cup veg stock
- ½ cup red wine
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 350℉.
- Chop the onions, garlic, carrots, pepper, and mushrooms.
- Heat some oil in a large pot and add the onions, carrots, and bell pepper.
- Fry for 10 minutes and then add the garlic, mushrooms, thyme, rosemary, salt, and pepper.
- Fry for a further 5-10 minutes.
- Remove from the heat and add the nuts, stock, and wine.
- Stir thoroughly to ensure everything is well mixed.
- Transfer to an oven-proof dish and cover with foil.
- Place in the oven for 20 minutes.
- Remove the foil and return to the oven for a further 30 minutes.
- Leave to stand for 5-10 minutes before serving.
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]]>The post 5 Delicious Meat Alternatives for Plant-Based Eating appeared first on foodisinthehouse.com.
]]>Chickpeas
Chickpeas are a legume that can be mashed into falafel, blended into hummus, or added to curry. Their flavor and texture make them a great fit for a wide range of vegan and vegetarian plates.
Mushrooms
Mushrooms are the ultimate meat substitute, boasting a meaty texture and umami flavor. Grilled as a burger alternative or sautéed in stir-fries, they’ll quickly become the star of your meat-free dishes.
Tofu
This classic meat alternative has been going strong for years. It’s popular for its flavor-absorption abilities and can be grilled, stir-fried, or blended into smoothies – to name a few options. All the protein, none of the animal cruelty.
Lentils
Packed with protein, fiber, and essential nutrients, lentils are a favorite for creating hearty meat-free dishes. From stews to veggie burgers, they’ve got you covered.
Quinoa
Quinoa is a grain turned trendy superfood. It’s a complete protein that can be used in salads, bowls, and even veggie burgers. Its unique flavor and nutrition profile make it a must-have for any plant-based pantry.
The post 5 Delicious Meat Alternatives for Plant-Based Eating appeared first on foodisinthehouse.com.
]]>The post These Vegan Pancakes are Delicious appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 cup of all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup of almond milk (or any plant-based milk)
- 2 tablespoons vegetable oil (plus extra for cooking)
- 1 teaspoon vanilla extract (optional)
(@aheartforfood)Instructions:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. In a separate bowl, mix together the almond milk, vegetable oil, and vanilla extract (if using).
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps in the batter are okay. Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake, spreading it slightly with the back of a spoon. Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges start to look set.
- Carefully flip the pancakes with a spatula and cook for another 1-2 minutes on the other side, until golden brown and cooked through. Repeat with the remaining batter, adding more oil to the skillet as needed.
- Serve your delicious vegan pancakes warm, topped with your favorite toppings such as maple syrup, fresh fruit, or vegan whipped cream.
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]]>The post 3 Easy and Delicious Vegan Taco Fillings appeared first on foodisinthehouse.com.
]]>Fried Beans, Corn, and Veggies
Beans are a great choice for vegans, as they’re easy, healthy, high protein, and delicious. For this easy meal simply open a can of beans and a can of corn. Fry them up with some onion, bell pepper, and zucchini with cumin, paprika, oregano, salt, and pepper. Load this filling into the taco shells and dollop some smashed avocado on.
Tofu Scramble and Salad
For a vegan version of a ‘breakfast style’ taco. Crumble up some firm tofu and add to a pan with oil. Add a sprinkle of turmeric, some black salt, and some black pepper. Stir well to ensure the tofu is evenly coated and then gently fry for 5-10 minutes. Chop up some crunchy lettuce and tomatoes and pop into the taco shells and then add the tofu scramble on top.
Jackfruit, Slaw, and Raita
Jackfruit is great if you want a totally vegan meal that has a hearty, meaty texture. Heat some oil in a pan and then add the jackfruit and season well with coriander, ginger, chili flakes, and black pepper. Add a dash of soy sauce and fry for 10-15 minutes, stirring frequently. In the meantime whip up some slaw and some raita using soya yogurt. Chuck all of this into the taco shells and enjoy.
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]]>The post Try This Super Simple 3-Ingredient Pasta Sauce! appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 broccoli
- 4 cloves of garlic
- 2 tablespoons of olive oil
- 12 ounces of fusilli
- 1 cup of pasta water
- Salt to taste
Instructions:
- Begin by chopping broccoli roughly. Boil the broccoli in salty water for about 15 minutes until very soft. Make sure to not add too much water when boiling, but just enough to cover the broccoli.
- Meanwhile, cook your fusilli in very salty water and keep a cup of the pasta water when draining.
- Add your chopped garlic to broccoli and water. Remove from the heat add olive oil and blend. It should be very thick and creamy. If it’s too thick, you can add pasta water. Heat through to cook the garlic and salt to your preference.
- Add the cooked fusilli to the sauce and you are ready to serve. Add any parmesan, lemon, and black pepper if you fancy it, but it’s not necessary.
The post Try This Super Simple 3-Ingredient Pasta Sauce! appeared first on foodisinthehouse.com.
]]>The post Making Your Own Chutney is Easy With This Recipe appeared first on foodisinthehouse.com.
]]>Ingredients:
- 2 cups of diced ripe mango (about 2 medium mangoes)
- 1 cup of diced red onion
- 1/2 cup of raisins or chopped dried apricots
- 1/2 cup of apple cider vinegar
- 1/2 cup of brown sugar
- 1 teaspoon grated fresh ginger
- 1 teaspoon mustard seeds
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt to taste
Instructions:
- In a medium saucepan, combine the diced mango, diced red onion, raisins or chopped dried apricots, apple cider vinegar, brown sugar, grated fresh ginger, mustard seeds, ground cumin, ground coriander, ground cinnamon, cayenne pepper, and a pinch of salt.
- Stir the mixture well to combine all the ingredients. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally.
- Once the mixture comes to a boil, reduce the heat to low and let it simmer gently for about 30-40 minutes, or until the chutney has thickened and the flavors have melded together, stirring occasionally to prevent sticking. Taste the chutney and adjust the seasoning if needed, adding more salt or cayenne pepper according to your preferences.
- Once the chutney has reached your desired consistency and flavor, remove the saucepan from the heat and let the chutney cool to room temperature. Transfer the cooled chutney to sterilized jars or airtight containers for storage.
- Store the homemade chutney in the refrigerator for up to 2 weeks to allow the flavors to further develop and intensify. Serve the Homemade Chutney as a condiment alongside your favorite dishes, such as grilled meats, sandwiches, cheese platters, or samosas, and enjoy the burst of flavor it adds to every bite.
- Experiment with different variations of homemade chutney by adjusting the ingredients to suit your taste preferences, such as using different fruits, spices, or sweeteners.
- Share your homemade chutney with friends and family as a thoughtful homemade gift, and let them savor the delicious flavors of your culinary creation.
The post Making Your Own Chutney is Easy With This Recipe appeared first on foodisinthehouse.com.
]]>The post 3 Delicious Ways To Use Dried Mushrooms appeared first on foodisinthehouse.com.
]]>Risotto
Soak the dried mushrooms for at least half an hour before you start preparing the risotto, and then add them at the same point as you add any fresh vegetables (you could boost the nutritional content and textures of the risotto by including some fresh mushrooms too). The umami flavors work great in risotto, and if this needs a boost, simply add a tablespoon of soy sauce to the risotto about ten minutes before it’s cooked.
Ramen
Dried mushrooms are an ideal addition to a savory ramen broth. Once soaked, add the mushrooms to the soup at the same time as you add any fresh produce such as pak choi, onions, or chilies. You can also dice the soaked mushrooms and fry them before adding these to the broth, to bring out their savory flavors.
Pie
Adding some dried mushrooms to a pie mix or gravy can bring some delicious umami flavors to your pie, these are particularly useful if you’re whipping up a vegetarian pie. Use a mix of fresh and dried mushrooms to create some interesting flavors and textures in your pie.
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]]>The post Have You Ever Made Kale And Kidney Bean Hummus Before? appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 tin of kidney beans, drained and rinsed
- 2 cups of kale leaves, stems removed and chopped
- 1/4 cup of tahini
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- Pinch of black pepper
- Water (as needed for consistency)
- Optional garnishes: extra olive oil, chopped parsley, sesame seeds
(@pearfect.trio)Instructions:
- In a food processor, combine the kidney beans, chopped kale leaves, tahini, minced garlic, lemon juice, olive oil, ground cumin, salt, and black pepper. Blend the ingredients until smooth and creamy, scraping down the sides of the food processor as needed.
- If the hummus is too thick, add water, 1 tablespoon at a time, until you reach your desired consistency. Taste the hummus and adjust the seasoning, adding more salt, pepper, or lemon juice as needed. Once the hummus reaches the desired consistency and flavor, transfer it to a serving bowl.
- Drizzle the top with a little extra olive oil and sprinkle with chopped parsley and sesame seeds for a decorative touch. Serve the kale and kidney bean hummus with your favorite dippers such as pita chips, sliced vegetables, or crackers. Enjoy this nutritious and flavorful dip as a snack, appetizer, or as a spread on sandwiches and wraps.
The post Have You Ever Made Kale And Kidney Bean Hummus Before? appeared first on foodisinthehouse.com.
]]>The post How to Make Vegan Shakshuka appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (400g) crushed tomatoes
- 1 can (400g) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 200g firm tofu, crumbled
- Optional: Red chili flakes, for heat
Instructions:
- Heat the olive oil in a large skillet or pan over medium heat.
- Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the garlic and sauté for an additional 1-2 minutes until fragrant.
- Stir in the diced bell pepper and cook for another 5 minutes until softened.
- Pour in the crushed tomatoes and diced tomatoes with their juices. Stir well.
- Add the tomato paste, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix everything thoroughly.
- Bring the mixture to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
- Create small wells in the sauce using a spoon and gently place a large spoonful of crumbled tofu into each well.
- Cover the pan and let it simmer for an additional 10-15 minutes, allowing the tofu to absorb the flavors of the sauce.
- Taste and adjust the seasonings as needed. If you prefer a spicier sauce, add some red chili flakes at this point.
- Serve hot with some crusty bread or pita on the side. Enjoy!
The post How to Make Vegan Shakshuka appeared first on foodisinthehouse.com.
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