Updates from the end of 2016

Vanilla rose apple cider – from Sarah Britton’s My New Roots

Raw cashew yogurt with maple and pear – from Sarah Britton’s My New Roots

Hazelnut flatbreads with maple spice pumpkin butter – from Sarah Britton’s My New Roots

Breakfast bars – from Sarah Britton’s My New Roots

The best lentil salad ever – from Sarah Britton’s My New Roots

Taking into account the roobois ginger sun tea we made last summer but apparently never photographed, we’ve completed 79 recipes from Sarah Britton’s book — only 26 more to go …

Simmered kabocha squash – from Heidi Swanson’s Near & Far

Brussels sprouts – from Heidi Swanson’s Near & Far

Mashed yellow split peas – from Heidi Swanson’s Near & Far

Mung bean stew – from Heidi Swanson’s Near & Far

Paratha – from Heidi Swanson’s Near & Far

And this makes 28 (out of 116) completed recipes from Near & Far.

rooibos-poached pears and summer stats

This plate of rooibos-poached pears with a chocolate olive oil sauce was our last recipe together before I head back East tomorrow. It was also our 73rd recipe from Sarah Britton’s My New Roots, which means we’ve completed 69.5% of the book’s recipes. The pears were a light but very satisfying end to the meal.

So, I’ve been home in WI for 40 days, and here are our recipe stats:

Overall, we’ve made 49 recipes. That’s 1.225 recipes per day.

17 recipes from Sarah Britton’s My New Roots for a total of 73 completed recipes.

23 recipes (19.8% of the recipes) from Heidi Swanson’s Near and Far.

6 recipes from Green Kitchen Travels for a total of 11 completed recipes.

1 recipe from The Nourished Kitchen.

And 2 recipes from one of my mom’s Ellie Krieger books, one of which is this pan-fried pork dish with fennel and grapes:

More from My New Roots and More

Recipe No. 71 from Sarah Britton’s My New Roots: Pan bagnat with sunflower seed “tuna.”

Our 72nd dish: strawberry chamomile no-churn frozen yogurt. The chamomile blended with this frozen dessert was a very nice touch.

This roasted vegetable salad is our 11th dish from Green Kitchen Travels.

And a few more pics of our latest attempts at ginger ale. I’m getting much better at it. 🙂

fermented things

We made our first fermented beverage: ginger ale. Exciting times. I’ve wanted to do this for some time, but I’ve put it off until now. To be honest, I’ve been a bit scared. This is probably a very simple version, but it’s definitely a start. We made the above ginger starter, what we fondly call “the mother,” over the course of five days.

On day five, we mixed a bit of the ginger bug with warmish water steeped in ginger plus a little maple syrup and white cane sugar. We let it ferment uncovered for 24 hours.

We let the brew continue fermenting tightly covered for another 48 hours.

And then, we drank it. Not scary at all. Excellent first attempt, I’d say. Next time, I’ll try to make it fizzier. Also, I should probably invest in some flip-top bottles.

Here are some pickled turnips we made for good measure.

These fermented things represent our 68th and 69th recipes from Sarah Britton’s My New Roots. Thanks, Sarah.

Also, some salt ‘n’ pepper chocolate chip cookies, also from Britton — our 70th dish.

The latest from Sarah B

We fell in love with this zucchini firecracker corn bread, our 65th recipe from Sarah Britton’s My New Roots. This is the one book we’re currently trying to make our way through entirely, and the little treasures to be found are amazing when you go through the recipes, one by one. This is an entirely vegan corn bread with chia as a binder, and it packs a good punch from a heavy dose of crushed red pepper flakes.

Our 66th dish from Britton’s book: these sweet potato and mushroom breakfast tacos. A very pretty dish, we thought.

We may have cheated just slightly with this last one. Sarah B includes a recipe for a CBLT – Coconut bacon lettuce tomato sandwich. We may have made only a lettuce tomato sandwich. Haha. To be honest, we’re not too fond of the liquid smoke needed to make coconut “bacon.” And with the mashed avocado and hummus, these still made for pretty good sandwiches. Recipe No. 67.

We have only 38 more recipes to go in Sarah B’s book.