Fermented Beet Ketchup with Pears

So I actually tried this recipe and it’s amazing how it really smelled of ketchup! https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/fermented-beet-fruit-ketchup/ I imagine you could probably use tamarillo instead of plums in some combination with this recipe: https://www.krautsource.com/blogs/recipes/fermented-spicy-ketchup

Creamy White Bean, Patola and Miso Soup

by Me & My Veg Mouth Serves 8 to 10 as side, 4 to 6 as main Here’s a creamy way to enjoy miso as the weather becomes cooler. This was a hit in our miso making class, and we used an 8-month-old chickpea miso. The miso takes the place of salt in this recipe.Continue reading “Creamy White Bean, Patola and Miso Soup”

Eggplant and Sitsaro Teriyaki

by Mabi David/ Me & my Veg Mouth View this post on Instagram A post shared by Good Food Community (@goodfoodcommunity) For a ten-minute meal including chewing: Make an easy all- purpose teriyaki sauce ( 1 T soy sauce, 1 T mirin, 1/2 T liquid sweetener or brown sugar, 1 tsp garlic powder, 1 tspContinue reading “Eggplant and Sitsaro Teriyaki”

Braised Daikon and Green Papaya

By Mabi David / Me & My Veg Mouth 1 lb of peeled and chopped/sliced daikon and green papaya 2 T soy sauce 1/4 c mirin 2-3 pcs dried shiitake mushrooms 2-inch strip of dried kelp (optional) Make the dashi Slice the daikon in 3/4-inch thick rounds, slice the papaya in roughly the same size. Add to pan andContinue reading “Braised Daikon and Green Papaya”