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Rawnola with Avo-Lime Pudding, Starfruit, and Goji Berries
GF Pizza with Mushrooms, Sun-Dried Tomatoes and Figs
GF Pizza Slice
Tahini and Sauerkraut GF Toastwich with Arugula
I’m trying to take more pictures because I’ve felt a bit out of practice, even if I don’t have any new recipes to post, so I can motivate myself to keep the blog attended to (unlike some periods in the past). So more daily and random updates to come, hopefully, including my delving into fermentations! But first things first.
Mihl over at Seitan is my Motor recently posted a delicious looking recipe for gluten-free bread/pizza dough. She is always knocking my fuzzy winter socks off with all of her posts, but especially her bread posts, and I always drool longingly for her various gorgeous creations (even when I was eating gluten I rarely make the time for homebaked bread), so I knew I had to try this out. With some tweaks, of course, because hers contained corn products, and I have an inability to practice patience with yeast sometimes (perhaps to a slight bit of detriment). But a few hours later some crispy crusted pizza was had! Mine was less impressive than hers I think due to some strange yeast phenomenon. Although I’d add a bit of brown rice syrup to mine next time, I look forward to using psyllium husk egg replacers in future gluten-free baking. Check out that crispy crust!
Also, my coworker and I made tempeh. As in, we MADE tempeh. From scratch. She brought over some culture and we tossed em with some cooked soybeans and incubated them. Lesson learned: dehydrators do not make good tempeh incubators (a lot of it was lost to dried out beans – oops!), but we are excited to make more, especially since this was the best freaking tempeh I’ve ever had in my life, and I didn’t even simmer it beforehand. I sauteed mine with some olive oil, balsamic, and tamari. Yum!
She also kindly gave me some koji starter and I’ve got a batch of amazake incubating right now… more on that as it develops (har har, no pun intended).
I can’t stop eating rawnola, even yet. This batch also has sprouted quinoa and millet in addition to buckwheat, and this morning I had it with hemp milk, goji berries, a dollop of avocado lime frosting/pudding, and sliced starfruit. Pretty and delicious:
Lastly, I’ve discovered that my favorite sandwich is really really good with arugula (or rocket as some call it). I love the peppery bite! More on some amazake goodies coming soon