8459_TheCulturedCook

ConTenTs

Chapter 1. Fermented Foods: The Missing Ingredient to Amazing Health Chapter 2. Dairy-Free Yogurt

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Traditional Vegan Yogurt..................................................................37 Cultured Coconut Cream..................................................................43 World’s Easiest Yogurt......................................................................44 Dairy-Free Cream............................................................................46 Chapter 3. Vegan Cheeses

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Gluten-Free, Dairy-Free Rejuvelac...................................................60 World’s Easiest Yogurt Cheese..........................................................62 Almond Farmer’s Cheese..................................................................64 Walnut Thyme Cheese......................................................................66 Bracotta Cheese................................................................................68 Chèvrew............................................................................................70 Macadamia Cream Cheese.................................................................72 Aged Smoked Cheese........................................................................74 Aged Miso Cheese............................................................................76 Aged Savorella Cheese......................................................................78

Chapter 4. sauerkraut, Pickles, and Cultured Vegetables

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Basic Sauerkraut...............................................................................91 Spiced Sauerkraut.............................................................................94 Five-Minute Broccoli Sauerkraut......................................................96 Pineapple Sauerkraut........................................................................98 Purple Sauerkraut...........................................................................100 Spicy Dill Fermented Pickles...........................................................104 Salvadoran Salsa..............................................................................106 Star Anise Carrots............................................................................108 Cultured Onions..............................................................................110 Red-Hot Hot Sauce..........................................................................111 Fermented Chopped Salad...............................................................112 Dill Cucumber Pickle Bites..............................................................114 Zucchini Pickles...............................................................................116 Taco Pickles....................................................................................118 White Kimchi..................................................................................122 Chapter 5. Fruit Cultures and Homemade Vinegars

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Cultured Spicy Peach Chutney.........................................................127 Sweet Vanilla Peaches......................................................................128 Crabapple Vinegar...........................................................................129 Apple Vinegar..................................................................................132 Apple Cider Vinegar........................................................................134 Pineapple Vinegar............................................................................138 Chapter 6. Cultured Beverages: Vegan Kefir, Kombucha, and More

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Vegan Kefir......................................................................................144 Black Tea Kombucha.......................................................................148 African Red Tea Kombucha..............................................................150 Cultured Nonalcoholic Bloody Mary...............................................152

Chapter 7. Recipes for Using Your Cultured Creations

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Tzatziki (Greek-Style Yogurt Cucumber Dip)..................................160 Creamy French Onion Dip..............................................................162 Mixed Green Salad with Grilled Peaches and Chèvrew......................164 Coconut Cream Cheese Icing..........................................................166 Cardamom Pear Crêpes with Macadamia Cream Cheese...................168 Gingerbread Cookie Ice Cream Sandwiches.....................................170 Cultured Vanilla Ice Cream..............................................................172 Pumpkin Pie Ice Cream...................................................................174 Black Cherry Ice Cream..................................................................176 Orange Creamsicle Cheesecake........................................................178 Dairy-Free Pomegranate Cheesecake...............................................180 Blackberry Cheesecake....................................................................182 Acknowledgments...........................................................................185 Notes..............................................................................................187 Index..............................................................................................197 About the Author.............................................................................210

Bracotta Cheese

Pour the cheese mixture into a cheesecloth-lined bowl that is the shape you’d like the finished cheese to be. Refrigerate for four to six hours, or until it is firm. Remove the cheese from the bowl, and peel away the cheesecloth.

Gently rub the remaining 2 teaspoons of salt over the full surface of the cheese, including the bottom. Carefully place the cheese on a wire rack in a cool, dark, and undisturbed place, and allow the cheese to air-dry for seven to twenty-eight days, or longer if desired. After you have aged the cheese, refrigerate and serve, or store in a covered container in the refrigerator for up to one month.

Aged Smoked Cheese

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Five-Minute Broccoli Fermented SauerkrautFoods: The Missing Ingredient to Amazing Health

provide the greatest amount of surface coverage to prevent broccoli pieces from floating to the top of the crock.) Cover with a lid or a cloth, and allow it to ferment for at least two weeks, checking periodically to ensure that the cabbage mixture is still submerged below the water line. After two weeks the sauerkraut will still be fairly crunchy; if you like a more traditional sauerkraut, allow it to ferment longer to soften the cabbage further.

If any mold forms on the surface, simply scoop it out. It will not spoil the sauerkraut unless it gets deeper inside the crock. It may form where the mixture meets the air, but it rarely forms deeper inside the crock.

After one week, or longer if you prefer a tarter-tasting sauerkraut, dish out the sauerkraut into jars or a bowl, cover, and place in the fridge, where it will last for at least a few months to a year.

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For the filling, in a medium bowl, combine the cashews, water, and the contents of the probiotic capsule (discarding the empty capsule shell) or probiotic powder. Stir the mixture until it is combined. Cover with a lid or clean cloth, and let sit for twelve to twenty-four hours to culture.

In a blender, combine the cashew mixture with the pomegranate juice, maple syrup or agave nectar, vanilla powder, oil, and lecithin, and blend until smooth.

Pour the mixture over the crust. Refrigerate for four to six hours, or until set. Top with fresh pomegranate arils if desired. Serve. The cheesecake lasts approximately four days in the refrigerator in a covered container.

Dairy-Free Pomegranate Cheesecake

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Blackberry Cheesecake

probiotic powder; stir the mixture until it is combined. Cover with a lid or clean cloth, and let sit for twenty-four to forty-eight hours to culture.

In a blender, combine the cashew mixture with the maple syrup, vanilla powder, oil, lecithin, and milk, and blend until smooth. Add the blackberries, and blend until smooth.

Pour the mixture over the crust. Refrigerate for four to six hours, or until set. Garnish with additional blackberries, if desired, and serve. The cheesecake lasts approximately four days in the refrigerator in a covered container.

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