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The following recipe for dehydrated miso soup is great for backpacking trips. A dehydrator is required for the miso paste and green onion.
Rice is a staple grain for backpackers, and forms the base of many dishes. However, traditional preparation of rice can be time consuming and fuel intensive. Also, backpacking stoves such as the Jetboil PCS, Sol, and Flash cast an unevenly distributed heat, causing the rice to burn to the bottom of the stove.
There are rice products on the market that reduce prep time and fuel consumption to desirable levels. In the following article, In the following article, I explore the use of instant rice and rice in a bag.
Prepared this recipe for “A little Bit of Everything Cookies.”
These chocolate chip cookies are augmented with hazelnuts, coconut, almond butter, bananas, and cinnamon, among other things. They are dense, complex, and very filling. They may not be as healthy as a fruit snack, but with all the ingredients, these cookies are certainly better than their plain chocolate chip cousin.
The yeast has settled down after 7 days, the water has cleared up and taken on the color of their respective fruits.
I noticed that the apples exposed to air inside the container have oxidized, making them brown. I searched various stores for small ceramic dishes I could place inside the canning jars to weigh down the fruit. I was unsuccessful.
For my next batches, I will use a system that can weigh down the fruits while letting gasses escape. I may even consider using an air lock, and other wine fermenting implements.
Another problem I notice is fruit flies, even in winter. They really love the canning jars. I had to place the jars in a colder room, where the yeast may have become dormant.
After making a vegan chocolate mousse, I decided to give the non-vegan version a fair shake. Although the texture is more accurate in the non-vegan version, I still prefer the vegan alternative. I still love the both of them.
View recipe
On the second day of my fermented fruit experiment, the yeast bubbled vigorously. The pear jar and blueberry jar overflowed, despite the pear jar being 3/4 full and the blueberry jar being 1/2 full.
The yeast in the blueberry jar was particularly active, perhaps because of increased surface area or higher sugar content in the fruit.
The fruits are losing their brilliant coloration, but still retain a lighter shade. Of concern are the fruits that are forced to the top from bubbling action. I am afraid that exposure to air will lead to aerobic bacteria consuming the fruit. However, it appears that the yeast has impregnated the surface of the fruit, and is acting on it. I sti
As a result of tasty successes fermenting sauerkraut, I am expanding my fermentation experiments to fruit.
Fruit fermentation utilizes yeast. The yeast consumes the sugars in the fruit and produces alcohol. As a result, one can become intoxicated eating too much.
I started fermenting blueberries, raspberries, strawberries, pears, and apples in 1 quart canning jars. Referencing this article, I came across online, I used the following proportions:
-2 cups water
-1 cup sugar
-1 package baker’s yeast (2 1/4 tsp)
I filled six 1 quart jars about 1/2 – 2/3 full of chopped fruit.
I proofed a double batch of the fermentation liquid in a large bowl, making sure it got foamy within ten minutes. I poured equal amounts in three jars. I did this again to fill three more jars. So that would be the above recipe four times to fill six 1 quart jars.
As a result, the containers are never more than 3/4 full. This allows for expan
Next time you have a sweet tooth craving, reach for a date. It’s better for you and just as tasty as a dessert.
Dates have a honey, sugary flavor, balanced with a bread-like heartiness. Looking at this article, which references the USDA nutritional database, I learned that each little date is packed with vitamins and minerals. Sort of like an energy bar on a tree.
Note that per 100g, 74.97g are carbs; that’s 58% RDA in 3.5oz. Fat is only .15g, less than 1% RDA. In other words, dates are better as an occasional sweet tooth fix.
When enjoying this dessert, you’d never guess it was vegan. Silken tofu makes a rich creamy base, with chocolate and hints of espresso, coconut, and dark rum.
View the illustrated recipe here
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