Lacto-fermented Carrots & Kombu

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Hello,

Have you tried pickling carrots before? If not, you really should give it a try (check out our lacto-fermenting overview if you are a beginner). It’s easy and the carrots have a great sweet/sour balance. I added kombu, an edible type of kelp, to this batch to an extra layer of flavor. Kombu is traditionally used to make dashi, which is the broth base for most miso soups, but it can used in any number of other dishes, too. As an added bonus, kombu keeps well for long periods of time, making it an ideal pantry staple to keep on hand. It doesn’t hurt that it is a nutritional powerhouse as well.

Enjoy!

Lacto-fermented Carrots & Kombu
makes a pint

Recipe note: I used the small carrots from last weeks share, which were only 2 to 3 inches long. It took roughly 40 of these small carrots to get 2/3 pound whereas you might only need 3 or 4 large carrots to equal this weight.

Ingredients:

  • 2/3 pound carrots, trimmed and cut 1/4″ thick on the diagonal
  • 2 cups water
  • 1/2 ounce (about 3/4 tablespoon) sea salt
  • 3 pieces of kombu (roughly 2×3″), cut into 1/2″ strips

Directions:

  • Place carrots in a 1.5 pint jar.
  • Place 1 cup of water along with the salt in a small saucepan. Cover and bring to a simmer over medium heat, making sure the salt has dissolved. Remove from heat and add the kombu (it should soften within a minute or so). Add 1 cup of cold water and allow the mixture to cool to room temperature. Pour over the carrots and ensure they are submerged (we love the KrautSource fermenting lid but you can also weigh them down with a cabbage leaf). Cover and allow to sit at room temperature. Taste daily to determine when they are “done”.

Chana Uttapam

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Hello,

I haven’t had authentic uttapam but when I was researching this recipe, they are the closest thing I could find to describe the final outcome. The original recipe was labeled “chana dosa” but dosa are thin, crispy crepes made from a rice and urad dal. These are not like that at all. They are more like vegetable filled pancakes or fritters made with chickpea flour.

This recipe is fast, healthy and can be varied in so many ways. Stick with the base of 1 cup chickpea flour + 3/4 cup water + 1 cup grated or minced veggies and you can experiment from there. I used beets in the version I made but you can put just about anything in them. Here are some ideas:

  • Finely grated beets + 1 tbsp minced mint + 1 tsp garam masala + 1/2 tsp ground turmeric
  • Finely grated zucchini + minced basil + lemon zest + chile pepper
  • Finely grated arrots + cilantro + cumin + orange zest
  • Finely grated kohlrabi + dill + mustard seeds
  • Cooked and minced Swiss chard + saffron + orange zest
  • Cooked and minced kale + garlic + thyme + red pepper flakes

I would also recommend serving them with a sauce of your choice. It could be yogurt, sour cream, a tahini sauce or good old fashioned ketchup.

Enjoy!

Chana Uttapam (adapted from The Everyday Ayurveda Cookbook)
makes about 20 small patties

Recipe note: some vegetables can be finely grated and used raw (beets, summer squash, sweet potatoes) but others I would recommend cooking first (eggplant, onions, bell peppers all come to mind).

Ingredients:

  • 1/2 teaspoon table salt
  • 1 cup chickpea flour
  • 3/4 cup water
  • 1 cup grated and/or cooked vegetables
  • Vegetable oil for frying

Directions:

  • Whisk the salt and flour together in a bowl. Slowly add the water, whisking constantly. Fold in the vegetables and any herbs and spices desired.
  • Heat a tablespoon or two of oil over medium heat in a 12″ non-stick skillet until shimmering. Drop small spoonfuls of batter in the oil, smoothing out the surface, making sure not to crowd the pan (I used about a tablespoon of batter for each one). Cook until lightly brown, about 4-5 minutes, then flip and cook on the other side for an additional 4-5 minutes. Transfer to a paper towel lined plate and repeat with remaining oil and batter. Serve immediately.

“Cheesy” Collard Green Chips

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Hello!

I have gotten into a collard green rut lately. I always seem to turn to my pressure cooker – with just a little onion, sugar and vinegar, and just 8 minutes, it transforms collard greens into something delightful. It will always be my go-to way to prepare collards but I needed a different option.

I was intrigued by this recipe for Spicy Parmesan Collard Chips as I thought the flavors would go well together. However, I was out of Parmesan (which is almost punishable in my house!) so I had to find another option. That is when I turned to nutritional yeast. If you aren’t familiar, nutritional yeast is a vegan cheese substitute known for savory qualities. I use it on popcorn (so, so good) and mixed with soy sauce on fried tofu but this combination is just as good, if not better. I dare you not to eat them all in one sitting.

Enjoy!

“Cheesy” Collard Green Chips
makes 2-4 servings 

Recipe note: if you like spicy food, add a few pinches of cayenne pepper.

Ingredients:

  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon salt
  • 1 pound collard greens, stems removed, leaves cut into rough 2″ pieces

Directions:

  • Adjust oven racks to upper-middle and lower-middle positions. Preheat oven to 300°F. Line two rimmed baking sheets with aluminum foil and set aside.
  • In a medium mixing bowl, whisk together all ingredients except collard greens until well combined. Add collard greens and toss until well coated. Arrange on the baking sheets in one layer (slight overlap is ok). Bake for 15-20 minutes, rotating sheet pans half-way through baking, or until collards are crispy (start checking for doneness after 12 minutes and then every 2 or 3 minutes afterwards). Serve immediately.