Napa Cabbage Kimchi Recipe – Vegan OR Traditional 배추김치

 

Napa Cabbage Kimchi Recipe - Vegan OR Traditional 배추김치
 
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Making kimchi is a really easy thing to do. I know it seems daunting, but I promise, you'll love the end result! Best of all this recipe is vegan, but easily made more traditional. If you use gluten free tamari, it's also suitable for those with gluten allergies.
Author:
Serves: 10 servings
Ingredients
  • 2.2lbs (1 kilo) napa cabbage
  • ¼ cup coarse sea salt (for salting)
  • 300g daikon radish (or Korean radish)
  • 1 medium or 2 small carrots
  • 8 green onions
porridge
  • 2 cups water
  • 2 tablespoons sweet rice flour
  • ¼ cup soy sauce or fish sauce
  • ½ cup to 1½ cups red pepper powder
  • 1 tablespoon sugar, optional
  • 2 generous tablespoons ginger, peeled (about a 1½ by 1 inch piece)
  • 8 cloves garlic
  • ½ sweet apple or ½ korean pear or 1 small pear
supplies
  • 1 jar glass jar with tight fitting lid
  • sauce pan & whisk
  • blender or stick blender
  • gloves, HIGHLY suggested for mixing
Instructions
  1. You need to start out by salting the cabbage. This step is easy I promise. Follow along with the video. Cut the cabbage head into 4 pieces like shown and rinse under cold water. Shake the excess water off, and sprinkle salt into each leaf. Don't skip this step, if you don't salt it well enough the end result isn't very good! Leave the cabbage in a glass bowl to set.
  2. After 1 hour, toss the cabbage over, put any larger and thicker pieces towards the bottom. If you want you can spoon over the juice to help soak better.
  3. After another hour (2 hours total) check the cabbage, it shouldn't be gooey but softened. If you taste a piece it will have a slight crunch, but slightly salty.
  4. Rinse the cabbage 2-3 times under cold water. Make sure to rinse off each leaf. You don't want excess salt in your kimchi.
  5. Set the cabbage in a strainer to dry out some while you prepare the porridge.
  6. Add 2 cups of cool water to a saucepan, and whisk together 2 tablespoons of sweet rice flour (often called mochiko because of the brand name). Make sure you remove ALL lumps before you turn the heat on. Turn to medium high and do NOT stop whisking. Once you notice the mixture starting to thicken, reduce heat to medium and cook it for about 2 minutes. It's very important to keep mixing to prevent lumps.
  7. After 2 minutes, shut off the heat and stir in your sugar, soy sauce (or fish sauce), and red pepper powder. Then transfer to a blender jar. If you had an immersion blender (stick blender) this would work better.
  8. Add your mixture to blender along with your ½ apple or pear, garlic, and ginger that you have peeled. Blend on high until all the ginger and garlic are mixed in.
  9. Let this mixture cool to around body temperature. Don't skip this step or you'll cook the cabbage.
  10. Once the mixture is cooled, mix together with the carrot, green onion, and daikon (or Korean) radish. As shown in the video, spread a little mixture onto each leaf and outside of the cabbage. Put into, preferably, a glass jar with a tight fitting lid. An old pickle jar would work great for this. Pack it down and you're done.
  11. Let this sit at room temperature overnight, up to 2 days depending on the season. You want it to smell a little sour and you'll see bubbles from the bacteria in the cabbage. Transfer to your fridge and it'll be good for weeks, couple months even.
  12. Obviously you can eat it right after making it, but after 2 days is better. The juice can be used for soups or pancakes and the longer the kimchi sits in the fridge the more sour it tastes. We love it!
Notes
If you want more traditional kimchi, replace the soy sauce with fish sauce. Also if you are making this for someone who is allergic to gluten PLEASE make sure the tamari you use is certified gluten free!! I cannot stress this enough!

Do NOT use table salt for salting the cabbage, you will end up with gooey cabbage.

The apple/pear is optional but adds a yummy mellow flavor to the kimchi. The sugar is also optional, but if you're a baby with spice like I am, it really makes a difference.

You can add as much or as little red pepper powder as you want. I don't like it very spicy so I added ½ cup, but you can add 1½ cups if you like it very spicy!
Nutrition Information
Serving size: 1/10th Calories: 84 Fat: 2 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 12 Sugar: 4 Sodium: 538 Fiber: 2 Protein: 3 Cholesterol: 0
 

Tip Tuesday: How to make Half and Half


How to make Half and Half
 
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Making half and half is easy to do and can save you money in the long run. If you use a high fat % cream the end product will be around 13% fat content.
Author:
Cuisine: Dairy
Serves: 4 cups
Ingredients
  • 1 cup cream
  • 3 cups 2% milk
Instructions
  1. MIx the cream and the milk. Super easy!
Notes
If you are buying light cream or a lower fat % than 35% reduce the amount of milk to 2 - 2½ cups.
Calories are shown for recipe demonstrated in the video.
Bonus tip: portion out into ¼ cup measurements or ice cub trays and freeze.
Great for portioning into your daily coffee. Just defrost overnight and shake well before use.
Nutrition Information
Serving size: ¼ cup Calories: 74 Fat: 6 Saturated fat: 4 Unsaturated fat: 2 Trans fat: 0 Carbohydrates: 2 Sugar: 2 Sodium: 24 Fiber: 0 Protein: 2 Cholesterol: 24
 

Quick & Easy Chocolate Pudding Recipe! – easy to make vegan


Quick & Easy Chocolate Pudding Recipe!
 
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Quick, simple, and EASY homemade chocolate pudding is so good you'll NEVER buy the pudding pots again. I promise! This can be made vegan simply by replacing dairy milk with nondairy. I suggest coconut milk for a good rich flavor or almond milk for something a little more light.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4 servings
Ingredients
  • 2 cups milk
  • 100g or 3.5 ounces dark chocolate
  • 3 tablespoons sugar - you can use no sugar or you can use more, up to you!
  • 1 tablespoon potato starch + 1 tablespoon water mixed together
  • optional: salt and thick sugar for the toppings
Instructions
  1. Over medium high heat add your sugar and chocolate pieces into a pan. Make sure you break up the chocolate bar for quicker melting. Stir constantly with a whisk so it does not burn. Continue until all the sugar is dissolved and you don't hear "crunching" anymore.
  2. Slowly add in your milk, if it looks ugly don't worry. As the chocolate remelts it'll come together. Once it's all melted try your mixture. If you need to add more sugar now is the time to do it!
  3. When you have it sweetened to your liking and all the chocolate is mixed with the milk add in your starch a little at a time. If you add it all at once you might cause lumps.
  4. Keep in mind that if you are eating this hot you might need to add extra starch. If you are going to chill in the fridge the mixture will firm up so don't over thicken it.
  5. Divide the mixture into however many servings you want, you can make 4 good portions with this recipe.
  6. If you want to add the sugar and salt do that now. A little goes a long way with this so be careful.
  7. Chill in the fridge until firm and cold. This will take around 4 hours. Enjoy!
Notes
-If you are making this vegan or nondairy make sure the chocolate bar you used does not contain milk.
-Try to use at least 75% dark chocolate, I used 90% cocoa by Lindt.
-You can use cornstarch or tapioca instead of potato starch.
-Pro tip; use martini or wine glasses to make the pudding more elegant!
Nutrition Information
Serving size: ¼th recipe Calories: 255 Fat: 16 Saturated fat: 10 Trans fat: 0 Carbohydrates: 25 Sugar: 17 Sodium: 115 Fiber: 3 Protein: 7 Cholesterol: 10
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Blueberry Maple Syrup

Blueberry Maple Syrup
 
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Traditional fruit sauces take a long time boiling and reducing and frankly we don't have the time in the morning these days. This took less than 10 minutes and was better than a traditional sauce. The thin version really absorbs into the pancakes but the thick version is oh-so gourmet looking that it will really impress your family and friends.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 1 cup
Ingredients
  • 1 cup frozen blueberries - small varieties suggested
  • ½ cup maple syrup
  • ¼-1/2 cup water
  • optional - 1 teaspoon tapioca starch mixed with 2 teaspoon water
Instructions
  1. In a nonstick skillet, preheat it over medium high heat until a drop of water sizzles away almost immediately.
  2. Add in 1 cup of frozen blueberries (fresh can be used but wash them very well and pick out any hard bits) and stir until the berries release their juices and are thawed. This only takes about 1 - 1½ minutes. The object isn't to cook them through and squish them but just to thaw them. Add in your ½ cup of REAL maple syrup, no pancake syrup please.
  3. Let this bubble for about 90 seconds, you just want to heat through the syrup. Then add your water, I added about ⅓ of a cup but you can add less or more. This thins it out so it's not super strong plus helps stretch your budget a little, you could skip this if you want.
  4. At this point you could stop and serve and it would taste amazing but it's thin and won't really thicken until cooled. I suggest taking a mixture of 1 teaspoon tapioca (cornstarch would work but you'll have to boil it harder) and 2 teaspoons water, mix well and turn off the heat.
  5. Add in this tapioca mixture and stir until you notice it really get thick. You'll want to stir about 2 minutes in total just to make sure you get no lumps.
  6. You should notice all the white disappear and it will resemble a nice jam in texture. At this point you're done!
Notes
Serve warm on-top of pancakes, I suggest my No Oil Vegan Whole Wheat Pancakes OR serve cold on-top of toast like a blueberry Jam (if you want to just make this a Jam, triple the amount of tapioca mixture).
Nutrition Information
Serving size: ¼ cup Calories: 131 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 33 Sugar: 27 Sodium: 4 Fiber: 1 Protein: 0 Cholesterol: 0
 

Homemade Peanut Butter


Homemade Peanut Butter
 
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Author:
Serves: 16 tablespoons
Ingredients
  • 16 ounces peanuts dry roasted (unsalted is better, if you cannot find unsalted see notes**)
  • 1 teaspoon good quality olive oil or grape-seed oil
  • 1 pinch salt (see note*)
  • *Optionally* you can add 1 tablespoon sugar for sweetened peanut butter
Equipment:
  • You will need either a decent quality food processor or a high powered blender. Vitamix or Blendtec blenders are perfect for this! If you use a processor, make sure you scrap the sides down often.
Instructions
  1. Place 16 ounces of roasted peanut into your blender (or food processor). If using a vitamix, you will need the tamper otherwise you will need a spatula to scrape down the sides. Add a pinch of salt if you're using unsalted peanuts. Process on high while tamping down the peanuts, OR blend on high until you notice the peanuts "climbing" up the sides of the container, then stop the blender (or food processor) and scrape the sides down and repeat. When you're almost to your desired smoothness, add the oil and any optional sweetener. Continue to blend, repeating the scraping process until you reach your desired texture.
  2. Scrape your peanut butter into a container, I suggest glass. Place a tight fitting lid on and you're done! Homemade peanut butter will last 2 or so weeks in the fridge, however this stuff is so good, I doubt you'll make it that long!
Notes
Note: if you're using salted peanuts or do not want any salt in your peanut butter, omit the extra salt!

If you cannot find unsalted dry roasted peanuts, don't worry! You can wash half the peanuts in warm water and let air dry on a tray or cotton cloth overnight at room temperature, or in an oven at 300 for 15-30 minutes. Why should you do this? Because using salted peanuts will make the peanut butter WAY too salty. Not only will it tasted weird, we shouldn't eat all that sodium.
Nutrition Information
Serving size: 1 tablespoon (28g) Calories: 165 Fat: 14 Saturated fat: 2 Trans fat: 0 Carbohydrates: 6 Sugar: 1 Sodium: 12 Fiber: 2 Protein: 7 Cholesterol: 0