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Quick pickles, ferments and sprinkles to have on hand for providing daily Jarfulls of Joy
Sprinkles
Saltbush parmesan
Ingredients:
1/2 cup hemp seed hearts;
1/4 cup nutritional yeast;
1/4 tsp onion powder;
1/4 tsp garlic powder;
1/2 tsp sea salt (and/or oven dried or dashboard dehydrated old man saltbush leaves) to taste.
Method:
Pulse briefly in a dry spice grinder. Store in a jar ready in the fridge and sprinkle on soups, pastas, risottos or anything else you fancy!Gluten free
Vegetarian
Vegan
Saltbush furikake
Ingredients:
2 tbs roasted sesame seeds;
1 tsp mushroom powder;
1/2 nori sheet - toasted and then finally minced;
1/2 tsp chilli powder;
1/2 tsp sugar;
1/2 tsp onion powder;
1 tsp sea salt and/or oven-dried or dashboard-dehydrated old man saltbush leaf flakes;
Method: Mix all ingredients and store in an airtight jar. Sprinkle as required (particularly good on ramen or avocado on toast) to provide moments of joy!
Vegetarian
Mild
Vegan
Luxe Bush Dukkah
Ingredients:
1 cup macadamias (roasted);
1/2 cup toasted sesame seeds;
1 tbs toasted coriander seeds;
1 tbs toasted cumin seeds;
1 tbs saltbush flakes;
1 tbs lemon myrtle flakes;
1/2 tsp ground mountain pepper berry;
1/2 tsp salt (or to taste).
Method: Place macadamias in food processor and coarsely blitz. Lightly grind toasted coriander and cumin seeds in a coffee grinder or with mortar and pestle. Add toasted seeds and remaining ingredients to food processor and lightly blitz again until combined. Enjoy with good quality EVOO and fresh bread.Gluten free
Vegetarian
Vegan
Fridge Forage Staples
Handy pickles and fridge ferments to pimp-up your mealsSmoked "salmon"
Ingredients:
1 cup water;
1 sheet kombu, nori and/or handful of wakame;
2 tbs tamari;
1 tbs maple syrup;
1 tbs apple cider vinegar;
1 tbs miso;
1 tsp smoked paprika;
1 tsp garlic powder;
1-2 carrots, shaved into thin slices using a vegetable peeler.
Method:
Make a broth of all ingredients except carrot and bring to boil. Add carrot slices and simmer for 10-15 minutes. Allow to cool and place in jar in fridge to further develop flavour overnight before enjoying.
Gluten free
Vegetarian
Vegan
Fak'on Bits
Ingredients:
1/2 cup TVP granules;
1/4 cup water;
2 tbs tamari;
1 tbs nutritional yeast;
1 tbs maple syrup;
1 tbs olive oil;
1 tsp molasses;
1 tsp ground paprika;
1 tsp liquid smoke;
1 tsp salt;
1/2 tsp ground cumin;
1/4 tsp onion powder;
1/4 tsp garlic powder.
Method: Soak TVP granules in the water and make a marinade out of the remaining ingredients. Add marinade to TVP and marinade for at least one hour, or overnight. Bake in 180 degree celcius oven for 20-30 minutes or until crisp, stirring a few times during cooking time. Place in jar and store in fridge or pantry ready to add a sprinkle of fak'ony goodness to any meal!Vegetarian
Vegan
Hot smoked "salmon"
Ingredients: 1 cup water; 1 sheet kombu, nori and/or handful of wakame; 2 tbs tamari; 1 tbs maple syrup; 1 tbs apple cider vinegar; 1 tbs miso; 1 tsp smoked paprika; 1 tsp garlic powder; shavings of 1 small sweet potato (using a vegetable peeler).
Method: Make a broth of all ingredients except sweet potato and bring to boil. Add sweet potato slices and simmer for 30-35 minutes until most of the liquid is evaporated. Allow to cool and place in jar in fridge to further develop flavour overnight before enjoying.Gluten free
Vegetarian
Vegan
Cultured Cream Cheese
Ingredients:
2 cup cashews (soaked overnight);
fermenting liquid made up of ¾ cup water + 2 probiotic capsules (alternatively ¾ cup rejuvelac);
2 tbs coconut cream or yoghurt;
lemon juice and sea salt to taste.
Method: Blitz cashews with fermenting liquid in a high-speed blender, and allow mixture to culture in a glass jar for 1-2 days until tangy and small bubbles appear. Once cultured to liking, mix with coconut cream/yoghurt, lemon juice and sea salt to taste, and store in fridge.
Gluten free
Vegetarian
Vegan
Cultured sour cream
Ingredients: 2 cups cashews (soaked overnight); 1 cup water + 2 probiotic capsules; lemon juice and sea salt to taste.
Method: Blitz cashews, water and probiotics in a high-speed blender, and allow mixture to culture in a glass jar for 1-2 days until tangy and small bubbles appear. Once cultured to liking, mix in lemon juice and sea salt to taste, and store in fridge.Gluten free
Vegetarian
Vegan
4-ingredient "omelette" for one
Ingredients:
3 tbs besan (chickpea) flour;
1 tbs nutritional yeast;
1/4 tsp black salt;
1/3 cup water or plant milk.
Method:
Mix or blend all ingredients to form a smooth thin batter. Heat 1 tbs oil in a small frypan and fry and fold in the pan like a regular omelette, enjoying with your favourite fillings (like my hot smoked "salmon"!).Gluten free
Vegetarian
Vegan
Jarfully Not-Egg
Ingredients: 1/2 cup yellow split mung beans (moong dahl) + 1/4 cp cashews soaked overnight; 1 cup filtered water; 2 tbs nutritional yeast; 2 tbs olive oil; 1 tsp baking powder; 1 tsp asafoetida (hing); 1/2 tsp turmeric; 1/2 tsp kala namak (black salt)
Method: Blend in a high speed blender and keep in a jar in the frige for your week's supply of jarfully not-egg omelettes or french toast custardGluten free
Vegetarian
Vegan
Recipes: RestaurantsMenus
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