Real Cheese is the ultimate fermented food

 my home fermenter's instructable  https://www.instructables.com/How-to-Cook-Without-Recipes/

                          

                           

                    pre pressed curds with dry Dill weed mixed in

   pressed curds

 pressing curds

soft curds are hard to balance weights on

 unless they are dry from washing out the whey

drying curds 

Nut Cheese

https://www.furtherfood.com/recipe/

• Soak and ferment nuts in chlorine free water and clean jar [a few drops of sauerkraut brine can start the ferment fast; do not use more than a teaspoon]. Kosher salt [about 3 tbsp per quart of water] for 2 to 6 days [or possibly longer in cold weather] until the ferment has a sharp odor [not a putrid bad odor].
• Poor out the brine water. Add yeast flakes, miso, garlic [pressed] lemon juice, tarragon [or other herbs] olive oil, chopped olives? Ground Ginger is good, and even hot pepper sauce.
• Mill in powerful food processor [450 watts or so] use spatula to keep pushing down the pulp to create a smooth paste. A blender will need more liquid, so you may need to strain some out. Find a tofu/cheese press on the internet.
• Place in jars and refrigerate. If you have live lacto-bacteria in it and plenty of salt you won't need to refrigerate [in hot weather it may need a little vinegar or more hot pepper]. Do not tighten the lid, the gas needs to force it's way out.
• I believe that this can be made with much less salt if you ferment the nuts in a sterilized container, like a pressure cooker that has been cooking beans. And leave out the Miso. Then keep the cheese cold.

https://www.instructables.com/id/How-to-Cook-Without-Recipes/

Garden Burgers

    

https://minimalistbaker.com/
easy-grillable-veggie-burgers/

How-to-Reverse-Heart-Disease-and-Diabetes

The only rule here is to keep the mixture dry enough to fry. Add coconut or almond flour at the end. And be aware that coconut four soaks up way more moisture than almond flour.

• Oil [small amount for the pan]
• Onion, diced
• Garlic, pressed
• Carrot, [finely diced/ shredded]
• Bell pepper, diced
• Soy sauce or Umi Vinegar (brine) or other salt.
• Small amount of Molasses? [optional]
• Almond flour or Coconut flour [to soak up moisture]
• Tomato paste or Sauce
• Almond butter [or peanut butter]
• Black beans [cooked until soft]
• ground Cumin
• Oregano
• Smoked Paprika or Liquid Smoke
• Tempeh [crumbled]

Potato starch and coconut oil will help make a good tasting bean burger.
How to thicken a bean burger:
They will thicken more after it cooks but there are several things that can help; baking is the best.

• Wheat gluten Seitan [the best plant protein]
• Yam and Xanthan gums [to hold it together]
• TVP [textured soy protein] excellent for “Sloppy Joe's”.
• quick cook oats
• wheat gluten
• coconut flour [absorbs the most moisture]
• tapioca flour?
• potato starch [excellent for fried burgers]

If you can't cook without measurements, it is time for you to learn. Or find a recipe' and go to a store to buy what you don't have.

Coconut flour crackers with almond etc

https://www.eatingbirdfood.com/3-ingredient
-homemade-almond-crackers/

Coconut flour crackers
1 cup coconut flour [soaks up a lot of liquid so don't rely on measurements; add liquid to dry then stir and find out for your self how much it takes to make a batter]
2-3 eggs or tapioca starch [think about it]
¼ c ground flax seed or psyllium seed husk [for more fiber]
3-4 tbsp olive oil or coconut oil [add liquid oils last to a dry-ish batter after the other liquid has been absorbed]
Bake at 400 degrees F. [204c] 10 minutes?

Peanut sauce

Stop! This does not need sweetener! The original peanut sauce did not have sweetener, Don't use it! The corporate world wants you to eat sugar to addict you to their products!

This is a sweet n' sour sauce. [Sweet, Sour (lemon) and Salt]

Part one:

• Peanut butter or 
• Peanut meal [can be cooked in water to thicken]
• almond butter [naturally sweet]
• olive oil
• toasted sesame oil [excellent taste]

Part two:

• coconut milk? [warning some of this has too much sweetener, so this should be most sweetener used! Don't use consintrated sweeteners!]
• soy sauce or umiboshi vinegar (salt)
• cider Vinegar?
• Lemon/ Lime juice [naturaly sweet] this is the best!
• Tamarind sour like lemons 
• Galangal simular to hot spicy ginger
• red pepper flakes dry (very small amounts)
• garlic (pressed)
• spices (coriander [naturaly sweet], cumin?)
• toasted fenugreek has a maple like flavor.
• Ginger fresh grated
• Chives or green onions
• lemon grass??

This is for the Injera, not traditional but it works. Also very good on quinoa, rice etc.

Zen and the art of Quiche

You do not need a crust, but it can be nice to eat.

• Coconut flour (or pastry four) mixed with butter and pressed in to a pan works good. Toast it a bit before adding the egg mixture. AND DRAIN THE SPINACH AS MUCH AS POSSIBLE BEFORE ADDING.

All I do is steam a bunch of spinach or open a can of spinach is much easier. mix in eggs and crumbled or shredded cheese (or add to the top) in a large bowel. Then bake to melt the cheese and cook the eggs. See my Wok-oven above, use a very low flame.

• Eggs (you don't need a recipé to tell you how many eggs to use)
  
• Spinach (canned or fresh)
  
• Cheese this is actually optional, but not for me (I like strong cheese because the flavor goes farther with less cholesterol) Blue cheese or Feta is best.
  
• Dried Tomatoes if you have a food drier.
  
• Mushrooms (sauteed in vinegar and oil)
  
• Leeks or Onions (caramelized in oil)
  
• Herbs like oregano or basil
  

other ingredients that are not essential:

• I would never use cream but some people can eat anything.
• TVP “Bacon” bits work if you keep them dry-ish, sprinkle on top after baking.
• Nutmeg?
• Meat ??? (like crunchy fried bacon.) or Canadian bacon.

My oven stopped working a couple years ago so I built one out of a wok for stove top use, see pix above. Pie plate on an empty tuna can. And a little water in the bottom of the wok to make steam. Glass lids are not essential but they help. Go to the GoodWill store.

stove top oven

Good cooking has nothing to do with measurments

The art of food requires that most ingredients be optional unless other wise notated. There are certain ingredients that are affinity's to the main ingredient. Accurate measurement is NOT part of good cooking, don't waste time measuring ingredients!

If you cannot understand my recipe's because they are too simple, you have not been using enough green tea.

Socca

This is not traditionaly fermented but it can be

https://www.victoria-laine.com/fermented-lentil-flat-bread/

This is much better than using grain flour because chick peas are lower in carbohydrates.

• Water 2.5 cups
• Chickpea flour 2 cups
• Salt to help keep out the bad bacteria.

Ferment at room temp until it bubbles.???

Fry like pancakes. The fermentation will help the batter puff-up like baking soda.

This can be cooked with grated squash and eggs (or more liquid), if you want vegetables in it.

Top with: (Or add to batter)

• Tahini, Lemon-Lime, Garlic! (Tahini sauce)
• Fresh diced Parsley.
• Cumin and Mint with Yogurt? Or coconut milk.
• Mint, Onion, Yogurt?
• Strong flavored Cheese?
• Cinnamon and Ginger?

The art of Winter Squash

https://www.justataste.com/5-ingredient-butternut-squash-fritters-recipe/

I think there maybe a million things to do with winter squash, but it is not easy to think of what.

Cook the squash...scoop it out of the skin when it is cool enough. Or just grate it.

High quality salt tastes so much better than cheap table salt.

• Umiboshi vinegar brine
• Shoyu soy sauce
• Miso!

Herbs really make the difference

• Basil
• Celery seed
• Sage!
• Chives
• Garlic (do not use dry garlic! Ever!)
• Lime

Fat is needed to balance the sweetness of the squash.

• Olive oil
• Cheese sharp (don't waste your money on bland cheese!)
• Butter!

Binders

• Eggs makes it all stick together.
• Bread crumbs?
• Gluten or whole wheat flour.
• Coconut flour will absorb all the extra moisture.

Nuts are too good, add copious quantities.

• Walnuts
• Pecans
• whole grain summer wheat berries large

other vegys saute'd

• Leeks are the best
• Green Onions
• Mushrooms saute' with vinegar

Fry like fish cakes: Fritters!

Serve with beans; like white beans.

Warm Cozy Porridge

• 1 cup water 
• ½ cup Rolled Oats. Cooked.
• Yeast flakes
• Olive oil , Butter, or other fat
• salt (Umiboshi vinegar brine) or Shoyu
• Toffee flavored Stevia

Lime juice is really nice also

Easy Mayonnaise

http://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/

• Tofu, silk or smooth. or whole eggs
• Oil flax or olive.
• Garlic raw pressed!
• Mustard powder or ready made.
• Vinegar seasoned or not not much is needed but it is essential.
• Salt or Umi vinigar brine or soy sauce.
• other spices?

Blend, jar and use with ham, eggs etc.

Apple Butter sauce simplified

I could find only one recipe' without sugar.

But Wikipedia's apple butter page is very extensive.

• A large box of apples cored and chopped inside a 5 gallon pot. Do not remove the peel! Skins and Peels have pectin in them. If you just cannot eat peel, blend them into the apple sauce. Bushel will fill a 5 gal pot if chipped enough. Then cook down to about 3.5 gallons. Or less if you keep simmering it and stirring it.
• For apple butter, cook slowly as possible to keep it from burning. Evaporating most of the water. This can take all day.

To start the cooking add Apple-cider or apple-cider Vinegar a tiny over ¼ cup per expected finished quart. Five gallon pot of chopped apples made 14 quarts with one quart of vinegar. It is very tart made from summer apples! (One quart is 16 one quarter cups)

After cooking add [always to taste!]
1. Cinnamon
2. Cloves
3. Ginger
4. Allspice !!
5. Lemon juice and rind zest (optional)

• Then add a 2 to 4 of boxes of pectin (optional) dissolved (the low sugar, Sure Jell pink box), stir and put in jars to cook under hot water to seal.

If you have enough energy you could blend it in strong machine for more buttery texture. But if chopped small enough it will be good enough.

Never use sugar with apples. If you think you need more sugar, go to a mental hospital before you kill your self.

Sugar is used as a preservative and helps make it more acid that is why the apples were simmered down more than apple sauce. But cider vinegar is a good acidifier. Apples have a natural pH of about 4.6, but it can't hurt to add a little more acid; like about one or two pints for the five gallon pot, that makes 3.5 gallon sauce (14 qts).

The real difference between apple sauce and the butter is that the butter has been evaporated more and ends up being sweater for longer storage.

http://www.pickyourown.org/applebutter.htm

https://en.wikipedia.org/wiki/Fruit_preserves

5 gallon pot on 1/2 inch aluminum
plate on large burner

Pemmican

https://www.primaledgehealth.com/recipes/
pemmican-recipe-traditional-survival-
food-turned-modern-protein-bar/

Chopping Onions the Right-way

no idea what kind of kniffe this is

UsubaKnife

The Usuba knife, or usuba bocho, is the heavier, professional chef’s version of a nakiri knife. It is virtually the same as a nakiri except the edge of the blade is only ground on one side. For right-handed chefs, the grind – the sharpened end of the knife where the blade begins to narrow, should be on the right side, and for a left-handed chef it should be on the left side. This allows the chef to create thinner slices than with a nakiri knife, and with less ease than the nakiri knife offers.

“Usuba” literally means "thin blade" indicating its relative thinness compared to other knives, required for cutting through firm vegetables without cracking them.

Nakiri bōchō (translation: knife for cutting grees) 

NakiriKnife

Nakiri Japanese knife meant for slicing vegetables. It has a light, thin blade that is ideal for cutting delicate produce. This knife’s blade is straight so that long cuts can be made without having to move back and forth. The edge of the blade is not traditionaly "hallow ground" for easy sharpening but it does help to maintain a razor sharp edge. Nakiri knives in the style of Tokyo are rectangular, while Nakiri knives from Osaka have a curved blade.

guide-to-asian-knives-cutlery

Both kinds of Nakiri blades

Usuba blade

Granton edge for food release