Fermented ginger carrots

September 29, 2013 at 4:26 pm (Root vegetables, unrated, Website / blog)

Jessica and I had a “fermenting afternoon” last week in which we made sauerkraut, kim chee, and these lacto-fermented ginger carrots.  I was skeptical about the carrots for some reason, but ended up loving them.  The carrots are not particularly sweet nor are they particularly gingery, but they add a nice crunch, a bit of salt, and a hit of brightness (both colorwise and flavorwise) to whatever you eat them with.  They only ferment for three days, so they’re not particularly funky tasting, just very slightly acidic / vinegar-y / pickle-y.  And they are quite versatile.  They seem to go well with everything.  Okay, maybe not oatmeal.  But if it was a savory oatmeal made with miso and scallions and sesame seeds … Read the rest of this entry »

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Baked sweet potato falafel

September 29, 2013 at 10:47 am (101 cookbooks, Beans, F (0 stars, dislike), Root vegetables)

I love falafel, but I’ve never made them successfully myself.  It doesn’t help that I detest deep frying.  So I was quite curious about this baked sweet potato falafel posted on 101 cookbooks, originally from the Leon cookbook.  Derek made these for dinner, and after “all that work” (okay, they weren’t really that much work) was quite disappointed with the final outcome.  They weren’t totally bland, but the flavor didn’t excite us too much, nor did it remind us of falafel.  And the soft, mushy texture was quite off-putting.  We wouldn’t make the recipe again, even with major changes.

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