Start by preparing the napa cabbage: trim the root end and then slice in half length-wise. Turn cabbage cut side down and slice thinly cross-wise. Weigh the prepared cabbage and add 3.5% salt by weight (see story above for more details). My trimmed cabbage weighed 1 pound 6 ounces to which I added 1 tablespoon plus 1/2 teaspoon canning salt. Massage the cabbage and salt together until the cabbage has wilted and it has released it's moisture. Set aside.
Add the remaining ingredients to a food processor, starting with 2 tablespoons of vinegar, adding more if necessary, to create a pesto-like paste. Add paste to the cabbage and mix well to combine.
Pack into a quart-sized canning jar by adding a small amount of the cabbage mixture at a time and packing down with the back of a large spoon before repeating the process. Run a skewer around the jar to release any air bubbles. Weigh down the cabbage to ensure it is completely submerged under the liquid (see story above for more details).
Set aside to ferment - the time will depend on the temperature of your space along with your taste preferences. Taste it often to decide when it is finished (I let mine ferment for 1 week). Transfer to the refrigerator and eat within a couple of months.
Bring tomatoes, sugar, vinegar, coriander, salt and pepper flakes to boil in Dutch oven over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until mixture thickens to jamlike consistency and rubber spatula or wooden spoon leaves distinct trail when dragged across bottom of pot, about 45 minutes to an hour. Stir in lemon juice.
Transfer chutney to a pint jar with a tight-fitting lid and let cool to room temperature before refrigerating. Chutney can be refrigerated for up to 1 month.
A couple substitutions you can make:
If you wish to use normal green tomatoes, be sure to cut them up into 1-inch pieces before cooking
The original recipe calls for using white distilled vinegar, so feel free to use that or another favorite vinegar, in place of the apple cider vinegar
A note on the spicing - this recipe only includes coriander seeds and a pinch of red pepper flakes. I liked the simplicity both in terms of preparation and in terms of how the flavor balanced with the sugar and vinegar. However, my husband found it a bit one-sided. So if you want to boost the flavor profile, add other common chutney spices, like mustard seeds, ginger, or cinnamon.
Preheat your waffle iron. All waffle irons are different, but I use an electric one and set it to a uniform texture at almost the highest darkness level because I like the crispness. Play around with your settings to see what you like best.
If you intend on using a flax egg, start by making that first. Whisk together 1 tablespoon ground flaxseed meal with 2.5 tablespoons of water and set aside for 5 minutes until thickened.
In a medium mixing bowl, whisk together flours, almond meal, sliced almonds, cinnamon, baking powder, salt and pepper. In a large mixing bowl, whisk together the egg, milk, brown sugar, agave, oil, turmeric and ginger. Fold the dry ingredients the wet ingredients until just combined.
Pour about 1/3 cup of the batter in the waffle iron and cook according to the manufacturer's instructions. Transfer cooked waffles to a cooling rack to cool slightly before eating and repeat with remaining batter. Transfer any uneaten waffles to an air-tight bag and refrigerate for a week. Alternatively, freeze waffles in a single layer until frozen through and transfer to a plastic ziplock bag. Use within a couple months.
The list of ingredients is lengthy, which is why I typically measure out and combine all of the dry ingredients the night before. I also combine all of the wet ingredients except the eggs, turmeric and ginger.
You can make a number of substitutions in this recipe:
Use all oat flour or all all-purpose
Leave out the sliced almonds
Use a chicken egg instead of a flax egg
Different types of milk can be used in place of the almond milk
Combine water, sugar, ginger and lime zest in a small saucepan and bring to a boil over medium-high heat. Stir to ensure all of the sugar has dissolved and remove from heat. Add the mint leaves, cover and steep for 10 minutes. Strain and set aside to cool to room temperature. Transfer to an air-tight container (a pint sized canning jar works great) and store in the refrigerator.
Mint, Ginger & Lime Green Tea
Brew a cup of green tea according to the manufacturers directions and set aside to cool to room temperature. Add a couple of ice cubes to a 12 ounce cup and add the green tea, syrup and lime juice. Stir to combine and enjoy.
I have tried this with lemon juice as well, and while I prefer lime juice, lemon was still great.
This recipe was inspired by a restaurant I visited in Nashville over 2 year ago...but I can't for the life of me remember the name of it! So thanks, random Nashville restaurant.
Adjust the oven rack to the middle position and preheat the oven to 350°F. Spray an 8" tart pan with non-stick cooking spray and set aside.
Whisk together the flours and salt in a medium mixing bowl and set aside.
Using a hand or stand mixer, beat the sugar and butter together until fully incorporated and airy, about 1 minute. Add the rosemary, lavender, lemon zest, vanilla and salt to the sugar and butter and mix until incorporated. With the mixer running, slowly add the flour over low speed until just incorporated, scraping down the sides of the bowl as needed. There should be clumps of dough at this point.
Pour the mixture into the prepared tart pan and press down lightly with your hand to smooth the surface. The bottom side of a measuring cup is another good way to pat down the surface. Using the tines of a fork and pressing down so you hear the metal tap against the pan, prick lines of holes in the dough to create a dozen wedges. Finish by pressing the bottom of the tines horizontally around the edges of the dough.
Bake for about 23 minutes or until the edges have just started to turn golden but the center is still pale. Remove from the oven and allow to cool for a few minutes. Then, using a knife or bench scraper, cut the shortbread along the pricked lines. Allow to cool a bit more in the pan and then carefully lift the pieces out using a spatula or cake server and transfer to a wire rack to cool completely.
These cookies are based on Dorie Greenspan's "Rose-Hibiscus Shortbread Fans" Recipe
You can omit the rice flour and use 1 cup plus 2 tablespoons all purpose flour
Add the vinegar, water, kombu, garlic, sugar and salt to a medium saucepan and bring to a boil over medium heat, stirring to ensure the sugar and salt have dissolved. Add the carrots and cook for an additional 2 minutes (the liquid may not come back up to a boil, which is fine, the goal is to just slightly soften them).
Transfer to a quart sized canning jar and allow to come to room temperature. Seal with a lid and transfer to the refrigerator. Enjoy within two months.
I sliced the carrots using the 3mm setting on my Oxo mandoline (which translates to about .12 inches).
Add all ingredients into your blender, starting with only 2 teaspoons of honey, and blend until fully combined, about 1 minute, stopping to scrap down the sides of the blender if necessary. Taste and adjust seasoning as needed. Transfer to an air-tight container and store in the refrigerator for 1 week or store in the freezer for up to 6 months.
If you haven't used fresh turmeric before, I would recommend starting with half of the amount I recommend and then adding more little by little. The flavor can easily overpower the other ingredients so it is best to start small and add more to taste.
I used white miso because it is mild but you could try red miso for a funkier flavor (this might be closer to the Korean soybean paste).
Place the mushrooms in a medium mixing bowl and toss gently with the salt. Place a plate on top of the mushroom and weigh it down with a heavy object. Let the mushrooms sit for an hour. Drain, spread them on a clean towel and pat them dry.
Bring the vinegar to a boil in a medium saucepan over medium-high heat. Add the mushrooms, return to a boil, and boil until they have softened slightly but still have a nice meaty texture, 3-5 minutes. Drain and spread the mushrooms out on a clean towel and pat them dry. Let them dry until they are no longer damp, about 2 hours.
Combine the oil, mustard seeds, tarragon and lemon zest in a small saucepan over medium heat. Heat, stirring from time to time, to just below a simmer (look for small bubbles to appear). Remove from the heat and let cool slightly.
Place the mushrooms in a wide mouth pint-sized canning jar. Pour the infused oil over the mushrooms, adding more oil to submerge completely if necessary. Cover and refrigerate. To serve, bring to room temperature and remove only what you plan to use. Top the jar with oil as necessary to keep the remaining mushrooms submerged. Eat within 3 months.
Add all ingredients to a medium saucepan and press as much of the fennel below the oil as possible (the oil will barely cover everything at first but it will cook down later). Bring to a simmer over medium heat, cover, and reduce to low to maintain a very low simmer. Cook for 1 hour, stirring occasionally, or until the flavor the oil has reached your liking. Remove from heat and strain through a fine mesh strainer set over a medium mixing bowl. Allow to cool to room temperature, transfer to an air-tight container and store in the refrigerator.
I tried a batch using only a few orange zest strips and didn't get a lot of orange flavor. The next batch I increased it to 6 strips and the orange flavor was pronounced. Hopefully that helps you decide how many to use.
I tried a batch using 1/2 teaspoon red pepper flakes and didn't get much of any heat. The next batch I increased it to 1 teaspoon and while not spicy, there is a little kick on the finish.
I haven't tried cooking the oil any longer than 1 hour as I assumed all of the fennel flavor has been extracted at that point. But I would love to know the results if you cook it longer!