How To make Veggie Casserole (Opt. Lacto)
1 cn Red kidney beans, drained.
(the mid-sized can) 1 cn Chick peas, drained. (same
Size) 2 cn Tomatos (larger sized
cn ..16_oz/_500_mL, I think) 1 Green pepper, chopped
1 lg Onion, diced
1 ea Garlic cloves to taste
2 To 3 cups frozen vegetables.
(I used corn) 1/2 To 1 cup grated ff cheese
(optional) 1 ea Cooked couscous or other
Grain of choice Combine all ingredients in large casserole dish, and bake in 400F oven for 45 mins.
You may add 1/2- 1 cup grated ff cheese the last ten minutes of cooking, but I don't think it really needs it. Serve over couscous (or any other grain you like) It was rather liquid, next time, I think I will drain the tomatoes, reserving liquid, and adding until it "looks right" Source: improvised Posted by Cathybear to the Fatfree Digest [Volume 16 Issue 25] Mar. 29, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?
How To make Veggie Casserole (Opt. Lacto)'s Videos
Baked Brinjal with Mushrooms
#Vegetarian #Brinjal #Mushrooms
Dips too can be part of stir frys! You can add on to your plain garden salad for texture & taste or simply with hot fluffy rice / plain porridge.
INGREDIENTS
600g of brinjal
425g of canned button mushrooms (u can opt for other types of mushrooms)
2 yellow onions
50ml roasted sesame dressing
1 tsp of salt
4 tbsp of vegetable oil for drizzling
3 tbsp of vegetable oil for stir fry
100 ml of water
Pepper to taste
Cilantro for garnishing
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Easy Sauerkraut Recipe | Lacto Fermented for Health and Wellness
Hello, thanks so much for joining me in the kitchen today to make some Sauerkraut! This is one of my favorite ferments and one of the easiest ways to get a major health boost added to any meal!
Sauerkraut Recipe:
1-3 Tbsp REAL Salt! (no anticaking agents or added iodine!)
1 Quart Water if needed (use filtered or boiled and cooled water, chlorine will interfere with your ferment!)
1 Medium Cabbage - Fresh is always best but mid-winter storage or grocery store cabbage still makes a delicious kraut!
Optionally you can add some herbs and spices to taste as well as try experimenting with adding 1 part other veggie (carrots, cucumber, zucchini, onion, peppers, etc…) to 5 parts cabbage to create unique variations on the classic all cabbage kraut! So to clarify that would be for every 5 cups of shredded cabbage you could mix in 1 cup of shredded carrots (or whatever floats your boat). Have fun creating your own spin on this healthful classic!
Let it ferment (at 55-75f ) for 1-2 weeks or more to taste, then switch to a tight-fitting lid and move to your refrigerator or other cool storage option (root cellar or cold basement) for longer term storage. I have kept sauerkraut in the fridge for up to a year personally.
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ARIS LATHAM - 47 YEARS RAW VEGAN Q+A
He has only eaten raw living foods for 47 YEARS. He doesn't drink water and he also has not supplemented AT ALL. Tune in to hear his complete story.
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Carolyn's Favorite Preserved Lemon Recipe (SUPER EASY)
Lemons are in season for much of the southern part of the country. But they only last so long...
So check out these Lacto-Fermented Preserved Lemons! Even if you don’t have your own trees, it’s a great time to buy lemons, organic of course, in the store and preserve some for the year to come.
These tangy, salty, sour treats should be on everyone’s shelf to brighten up any meal. They turn pasta, chicken, fish, salads and other meals into a gourmet treat.
In this video, Carolyn shows you how to turn some simple lemons and salt into a gourmet seasoning in the kitchen, while in the process preserving your lemons for the year.
Check out the blog post for step-by-step instructions on how to preserve lemons here:
And be sure to see me use these preserved lemons in this roasted chicken with lemon and thyme reduction:
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Vegan Since 1951! 32 Years Raw! A Natural Man of Many Skills; Mark Huberman
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00:00 Introducing Mark Huberman
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How To Make The Best Burger Buns Of All Time
You know those fancy burger buns you get from fancy burger bars? The brioche kind of burger bun.. This is that bun, but better, and really easy to make. This is a combination between a brioche and Japanese milk bread dough, that to me creates the ultimate burger bun. It's light and airy, glossy, and has a nice fluffy inside that gets a great toast and absorbs juices without going soggy. Plus these buns can be used for all sorts of things other than burgers, like the most amazing breakfast sandwich, or a fried chicken sandwich. It's all good, and just in time for that summer grilling.
Recipe:
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