I’ve made this a few times but haven’t really written it down. I’m sure I have some pics poking around the blog. This is definitely a measure by feeling and throw stuff in dinner but it’s gluten free and meat free.
For the coleslaw….
Super easy. I’m not a huge fan of the heavy creamy slaws so I lean toward vinegar and oil types. This one has:
1/2 head coleslaw, cored and sliced
1 green onion, sliced
3 garlic cloves, sliced
1/2 red bell pepper, diced
1/2 jalapeño, sliced
1/4 cup apple cider vinegar
2 Tbl olive oil
Teaspoon dried onion
Tbl dried shallots
Salt to taste
About a teaspoon black pepper
About a Tbl of sugar
Mix it up and let it sit at room temp a couple hours.
For the jackfruit….
1 can jackfruit with the fleshy part pulled apart and the solids finely chopped
1 Tbl honey
1 Tbl molasses
1 Tbl mustard
2 Tbl olive oil
2 Tbl sugar
1 Tbl Worcestershire
1 Tbl soy sauce, tamari or coconut aminos
1 small can tomato paste
I used flatirons dark and smoky pepper blend—like 1/2 teaspoon. You can use and nice yummy smoky pepper to add some depth and smoke.
I sautéed all ingredients except tomato and beans until onion nice and wilted.
Then I stirred in the paste…and it need some liquid to thin it out. I used about 1/2 cup of leftover bean cooking broth.
This is batch 4 of my attempts at cultured beans. The first batch was black beans made with the fermentation liquid from a hot sauce batch plus salt. It was yummy but too salty for my taste. The second batch was creamy creamy white beans that I made with salt and yogurt whey and they were yummy but I must have put a dirty spoon by accident or something because after they were finished and I scooped some, they grey fuzz so I trashed them. Batch three were garbanzos made with buttermilk whey—they were okay but I’m not a fan of the buttermilk whey. So I bought some powdered culture. This batch is cannelini with salt and culture. They taste great going into the jar.
They need the skins busted open. They don’t need to be mashed but they do need the skin broken so the culture can get in. These beans soaked a day then I boiled them with dried garlic and some fresh rosemary.
Smash them up with the culture—about 4 Tablespoons and 1 Tablespoon salt. I used Cutting Edge Culture at 1/8 tsp/4 Tbls water.
Pack into the jar and leave it out 3 days….and fingers crossed that we have some magic.
And finally they are ready for fun! These are super creamy with a nice sour bite and no overwhelming salt flavor.
I made this the same night I made the spice blend…quick easy weeknight dish.
Into the pot goes canned tomatoes (1 roasted and crushed and 1 chopped)…a can of limas and a can of cannelini .. Some low sodium chicken less chicken flavored broth and a touch of water and I let it simmer and reduce
Omg…don’t talk about the lid of my pot–this is my favorite everyday pot and whatever…it gets a periodic scour otherwise just a quick wash
Anyway…make some wells, add the eggs…these happened to be from my friends hens in her own yard given to me the day they were laid
Cover them up and about 7/8 minutes later they are perfect
Pair with some gluten free focaccia from Palm Springs Thursday night street fair with an olive oil and balsamic dip
A quick salad with evoo and tarragon white balsamic