Tag Archives: onion

Caramelized Onion & Kalamata Olive Focaccia

bread

I recently decided that I was going to limit my bread consumption. At least on a trial basis. For health reasons. Right.  So what did I immediately do? I pulled out the bread machine and cranked out several loaves. Telling myself I can’t have something to eat is always a guaranteed fail because I will inevitably immediately want whatever that is.

Last week I was looking through bread recipes and for some reason recalled this small bakery that operated out of an old movie theater that I would patronize during college. I would stop by in the mornings on my way to class and buy day old scones and bread. I remember they had amazing foccacia bread. I would take it home and devour it in a single sitting, savoring every bit.

This recipe reminds me of that bread. Instead of topping the bread with olives, I’ve incorporated them into the dough. They add a nice salty bite that goes well with the sweetness of the caramelized onions on top. This bread is great on it’s own but pairs nicely with soups and stews – I ate mine with a creamy tomato soup.

onions

Peel and halve your onion. Slice into thin strips. I used a mandoline on its thickest setting to get a nice even slice. In a frying pan, bring vegan butter and olive oil to a medium heat. Add onions, salt and stir to combine. You can also add a pinch of sugar to assist with the caramelization. Stir the onions occasionally. Leave them alone long enough to brown but not so long that they burn. This took me upwards of 15-20 minutes. Remove from pan and set aside once they’ve got a nice brown on them.

Mix together the warm water, active dry yeast and agave while onions are cooking. Set aside for 10 minutes.

Combine the flour, salt, Italian seasoning, garlic powder and pepper in a large bowl. Pour in the yeast mixture and stir until a dough ball forms. I used a 5 quart KitchenAid stand mixer with the dough hook attachment. The dough formed a nice ball after a few minutes on the lowest setting.

Transfer dough to a lightly greased bowl, giving it a few turns to coat it with olive oil. Cover with a towel and allow to rise in a warm area for 30-45 minutes. The dough should easily double in size during this time.

dough

Preheat oven to 450° and lightly grease a baking or cookie sheet. Punch the dough back down and move to a lightly floured surface. knead olives into dough until they’re evenly distributed. I had to add a little flour to compensate for the liquid from the olives.

dough

Roll the dough out on the baking sheet using a rolling pin or your fingers. Roughly form it into a 1/2 inch thick rectangle. Use knuckles or fingers to create depressions 1 inch apart across the top of the dough then top with caramelized onions.

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Reduce oven temperature to 375° before placing dough into the oven. Bake for 17-20 minutes until focaccia bread is golden brown. Remove and let cool slightly before serving. Enjoy.

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Caramelized Onion & Kalamata Olive Foccacia
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Ingredients
  1. 1 large onion
  2. 2 tablespoons vegan butter plus 1 tablespoon olive oil
  3. pinch of salt
  4. since of sugar (optional)
  5. 1 cup warm water
  6. 1 teaspoon agave
  7. 1 packet of active dry yeast (2-1/4 teaspoons)
  8. 2-3/4 cups all-purpose flour
  9. 1 teaspoon salt
  10. 2-1/2 teaspoons Italian seasoning
  11. 1 teaspoon garlic powder
  12. 1/4 teaspoon pepper
  13. 1 tablespoon olive oil
  14. 1/4 cup kalamata olives, roughly chopped
Instructions
  1. Peel and half onion. Slice into thin strips. I used a mandoline on its thickest setting to get an even cut.
  2. Over medium heat, add the vegan butter and olive oil. Add sliced onions and sprinkle with a pinch of salt. You optionally add a pinch a sugar to assist with the caramelizing. Stir occasionally but allow onions to sit long enough to brown. Remove from pan and set aside.
  3. While the onions are caramelizing, mix together the warm water, yeast and agave. Allow to sit for 10 minutes.
  4. In a large bowl, mix together the dry dough ingredients. Add in the yeast mixture and combine until the dough forms a ball.
  5. Lightly grease a bowl with olive oil. Transfer dough ball to bowl and roll to coat with oil. Cover and let rise for 30-45 minutes in a warm spot. Dough should easily double in size.
  6. Preheat oven to 450° and lightly grease a baking or cookie sheet.
  7. Punch dough back down and move to a lightly floured surface. Add olives and knead until evenly distributed.
  8. Use a rolling pin or fingers to spread dough out into a rectangular shape on the baking sheet.
  9. Use knuckles or fingers to make indentations roughly 1 inch apart across the top of the dough and top with caramelized onions.
  10. Reduce oven temperature to 375° and bake for 17-20 minutes until focaccia bread is golden brown.
  11. Let cool slightly before serving.
Adapted from Simply Scratch
Adapted from Simply Scratch
Artisanal Vegan http://www.artisanalvegan.com/

 

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Simple Tomato and Avocado Salad

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I’m feeling pretty good today. I woke up early and did an hour in the pool and a 5 mile run. I didn’t want to spend too much time in the kitchen since the weather is so nice today. I also was feeling light and trim after exercising and wanted to maintain that feeling by not eating anything too heavy.

This tomato and avocado salad was thrown together from leftovers in the refrigerator. I cut up half an avocado, some lingering chunks of red onion, and a tomato then mixed everything together with olive oil, balsamic vinegar, lemon juice, salt, and pepper. It’s so simple and I didn’t plan on sharing but sometimes the easiest recipes end up being the best tasting. Try it out and tell me what you think!

Tomato and Avocado Salad
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Ingredients
  1. 1/2 avocado, cubed
  2. 1-2 tomatoes, diced
  3. 1/4 cup red onion, diced
  4. 1 tbsp. olive oil
  5. 1/2 - 1 tbsp. balsamic vinegar
  6. 1 tsp. lemon juice
  7. salt and pepper
  8. cilantro (optional)
Instructions
  1. Combine all ingredients in a large bowl and serve immediately.
Artisanal Vegan http://www.artisanalvegan.com/

Bombay Bowl

Bombay Bowl

Those of you on the west coast might be familiar with Veggie Grill. It’s a fast food-esque style vegan restaurant with a mile long menu. One of those items is the Bombay Bowl. I had it a while back and enjoyed it so much that I had to learn how to make it at home. It’s actually pretty simple as it’s a lot of layered whole ingredients topped with a savory curry sauce. There’s several steps involved, but the whole process can be sped up by making some of the parts in advance such as the quinoa and roasted vegetables. In all honesty, I enjoyed eating the bombay bowl the day after making it when the ingredients had a chance to cool and flavors mingle. 

Bombay Bowl

Bombay Bowl

Start by preparing your vegetables. Use whatever vegetable you desire or have on hand. This might be a good time to use some produce that’s been lingering in your refrigerator a little too long. Roughly cut onion, brussel sprouts, cauliflower, carrots, parsnip, and potatoes into bite-sized pieces. Add to a large bowl and thoroughly combine with olive oil, curry power, turmeric, ground ginger, and liquid aminos.

Evenly distribute vegetables in a single layer onto a baking sheet lined with parchment paper. I cut up a lot of  extra vegetables and ended up  using 2 baking sheets. Heat oven to 450º and roast vegetables for 30 minutes, stirring occasionally. They will be ready when they are easily pierced with a fork.

quinoa

Use the time it takes the vegetables to roast to cook the quinoa and prepare the curry sauce. Cook the quinoa according to the package directions (use a 2:1 ration – 2 cups of water or every 1 cup quinoa). Just remember that 2/3 cup of dry quinoa will yield  about 2 cups cooked.

In a separate sauce pan, bring half a can of full fat coconut milk to a simmer at medium heat. The milk will begin to thicken and become fragrant after a few minutes. While you wait for this to happen, pour remaining half of milk into a small bowl and combine with curry powder, brown sugar, and liquid aminos. Add milk mixture into pan and continue cooking and stirring until desired consistency is reached. 

Now begin constructing your bowl by layering your ingredients in this order: handful of spinach, 1/2 cup quinoa, roasted vegetables, 1/4 cup cannellini beans, 3-4 tbsp. curry sauce, and almonds. Enjoy!

Bombay Bowl

Bombay Bowl
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Ingredients
  1. 1 yellow onion
  2. 15-20 brussel sprouts, halved
  3. 1 head cauliflower
  4. 4 carrots
  5. 1 parsnip
  6. 4-8 new potatoes, halved
  7. 2 tbsp. olive oil
  8. 2 tsp. curry powder
  9. 1 tsp. turmeric
  10. 1 tsp. ground ginger
  11. 1-1/2 tsp. liquid aminos
  12. 2 cups cooked quinoa
  13. Baby spinach leaves
  14. 1 can (15 oz.) cannellini beans
  15. Almonds
Curry Sauce
  1. 1 can (12 oz.) full fat coconut milk
  2. 1 tbsp. curry powder
  3. 1 tbsp. brown sugar
  4. 2 tsp. liquid aminos
Instructions
  1. 1. Begin by preheating oven to 450º.
  2. 2. Roughly cut vegetables into 1 inch, bite-sized pieces. Place into a large bowl and combine with olive oil, curry powder, turmeric, growing ginger, and liquid aminos.
  3. 3. Spread vegetables onto 1-2 cookie sheets lined with parchment paper and roast for 30 minutes, stirring occasionally. Vegetables will be ready when easily pierced with a fork.
  4. 4. Prepare quinoa according to package while vegetables are in the oven.
  5. 5. In a sauce pan set to medium heat, bring half a can of coconut milk to a simmer. Allow the milk to cook until it becomes thick and fragrant, about 3 minutes.
  6. 6. While the coconut milk cooks, combine the other half with the curry powder, brown sugar, and liquid amino in a small bowl.
  7. 7. Add milk mixture into sauce pan and cook an additional 3-5 minutes stirring constantly until bubbly and thick.
  8. 8. Construct eat bowl by layering in this order: handful of spinach leaves, 1/2 cup quinoa, roasted vegetables, 1/4 cup cannellini beans, 3-4 tbps. curry sauce, almonds.
Adapted from My Recipe Magic
Adapted from My Recipe Magic
Artisanal Vegan http://www.artisanalvegan.com/

Black Bean and Quinoa Burgers with Caramelized Onions

Getting the right consistency in a meatless burger can be tricky. Many recipes either don’t hold together very well or the texture is completely off. It’s a battle that I’m constantly waging; the perfect burger recipe seems ever elusive. When I think I’ve finally thrown in the towel and given up, I find yet another recipe to try out!

I found this recipe while flipping through the November 2014 issue of Organic Gardening. I liked the combination of quinoa and black beans. The latter possibly being a great binder for the burgers. Full disclosure: I made my burgers full sized and they were a little more moist then I’d prefer. Next time I make this recipe I’ll form smaller patties as suggested in the magazine.

Quinoa

Measure out and rinse 1 cup of quinoa. Add to pot and toast until dry and fragrant. Cook with 1-1/2 cup water and a pinch of salt for 10 minutes or until all the water is absorbed. Let stand 5 minutes, fluff, and set aside. 

Pulse black beans with 1/2 cup water in a food processor. Mix until well blended but still retains some texture. Add 2 tbsp. of oil in a pan over medium heat. Add chopped vegetables and sauté for about 7 minutes or until softened. Add herbs and spices and cook an additional minute. Stir in black bean mixture and continue to cook for 7-10 more minutes. Cook down the black beans until they become dry and stiff.

Black Bean and Quinoa Burgers

Stir the black bean-vegetable mixture and green onions into the quinoa. Add salt to taste. Allow the mixture to cool to room temperature before forming into 10-12 patties.

Black Bean and Quinoa Burgers

Place patties in a lightly oil pan set to medium heat. Cook each side for about 3 minutes or until they’re a golden brown color. It might take several batches to get through all patties. At this point use whatever toppings you desire or have on hand. I placed whole wheat buns along with patties topped with slices of Daiya swiss cheese under the broiler. Watch both carefully as the bun will easily burn and cheese will melt quickly. Remove and top with caramelized onions, tomato, and lettuce.

Black Bean and Quinoa Burger

Black Bean and Quinoa Burgers with Caramelized Onions
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Ingredients
  1. 1 cup quinoa
  2. 1-1/2 cups black beans
  3. 3/4 tsp. salt
  4. 2 tbsp. olive oil
  5. 1 cup onions, finely chopped
  6. 1/2 medium red bell pepper, diced
  7. 2 garlic cloves, minced
  8. 1 tsp. smoked paprika
  9. 1/2 tsp. ground cumin
  10. 1/2 tsp. dried oregano
  11. 1/2 cup green onions, sliced
  12. Whole grain hamburger buns
  13. Daiya swiss style slices or other vegan cheese (optional)
  14. Caramelized onions (optional)
Instructions
  1. 1. Rinse quinoa then transfer to a pot. Toast at medium heat for about 5 minutes until quinoa is dry and fragrant. Add 1-1/2 cups water and a pinch of salt. Cover pot and bring to a boil. Lower to a simmer and cook for 10 minutes or until water is absorbed. Remove from heat and let stand for 5 more minutes. Fluff with a fork and transfer to a bowl.
  2. 2. In a food processor, pulse black beans with salt and 1/2 cup water until blended but still textured.
  3. 3. In a pan at medium heat, add olive oil, onions, bell peppers, and garlic. Sauté for 7 minutes until vegetables begin to soften. Add in herbs and spices and cook an additional minute. Mix in black bean purée and continue to cook an additional 7-10 minutes, stirring constantly. The black beans will become dry and stiff as the water is absorbed.
  4. 4. Transfer the vegetable-bean mixture into the bowl with the quinoa. Add green onions and salt to taste. Mix until well incorporated. Set aside and let cool to room temperature.
  5. 5. Form into 10-12 patties. Lightly oil a pan and cook patties for 3 minutes on each side or until golden brown.
  6. 6. Place patty topped with cheese under a broiler set to high. Remove once cheese begins to melt. Layer patty with caramelized onions with any additional toppings onto bun.
Adapted from Organic Gardening magazine
Artisanal Vegan http://www.artisanalvegan.com/

Vegetable Tofu Scramble with Oven Roasted Rosemary Fingerling Potatoes

tofu scramble

Most days of the week I’m making breakfast as quickly as possible and flying out the door to work. I’ll make a big bowl of oatmeal, smoothies, or a meal replacement shake that I can drink in the car. Pretty much anything that I can make and eat in 20 minutes or less is fair game. The weekends are usually the only time I can take the time to make a proper breakfast and enjoy eating it.

This is my favorite tofu scramble recipe. Marinating the tofu beforehand allows it to absorb a lot of flavor well before it’s cooking in the pan. Nutritional yeast and turmeric are the two secret ingredients that really make this recipe. The first adds a cheesy and nutty flavor while the latter gives it its rich yellow color that’s reminiscent of scramble eggs.

marinade

Start by mixing the ingredients for the marinade in a large bowl. Press the tofu but don’t go crazy trying to get all the water out. I actually like having some liquid left as it helps incorporate the marinade and will eventually cook off in the pan. Break tofu up into large pieces and add to the bowl, mix together with marinade, and set aside. 

fingerling potatoes

Begin working on the potatoes so they’re in the oven baking while the scramble is cooking on the stove top. Wash the potatoes and assemble in an oven safe baking dish. Sprinkle with olive oil and seasonings and move them around in the dish to evenly distribute ingredients. Bake in oven for 30-40 minutes at 375º until potatoes are cooked through. I like to periodically give them a good shake so that they’re evenly baked on all sides.

tofu in marinadetofu scrambletofu scramble

Cook tofu mixture in a pan at medium-high heat for about 10 minutes or until the tofu begins to brown then set aside. While this is cooking, gather and cut your vegetables.  In another pan (I used the same one) add olive oil and onions and cook until they begin to turn translucent and lightly brown. Add in remaining vegetables, additional nutritional yeast and liquid aminos to taste. Cook until vegetables reach desired consistency. Serve with fingerling potatoes and any other sides you desire.

tofu scramble

 

Oven Roasted Rosemary Fingerling Potatoes
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Ingredients
  1. 1-2lbs fingerling potatoes
  2. 2 tbsp. olive oil
  3. 1 tsp. Italian seasoning
  4. 1 tsp. fresh rosemary, chopped
  5. 1/2 tsp. salt
Instructions
  1. 1. Preheat oven to 375º.
  2. 2. Wash potatoes and arrange in an oven safe baking dish.
  3. 3. Add oil, Italian seasoning, rosemary, and salt to potatoes and mix to evenly coat potatoes.
  4. 4. Roast in oven for 40 minutes or until potatoes are tender when poked with a fork.
Artisanal Vegan http://www.artisanalvegan.com/
Vegetable Tofu Scramble with Nutritional Yeast
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Tofu and Marinade Ingredients
  1. 1-14 oz. package of firm or extra firm tofu
  2. 3-4 tbsp. liquid aminos, tamari, or soy sauce
  3. 2 tbsp. toasted sesame oil
  4. 1/4 cup nutritional yeast
  5. 1/4 tsp. garlic powder
  6. 1/4 tsp. sea salt
  7. 1/4 tsp. turmeric
  8. 1/2 tsp. ground cumin
Vegetable Ingredients
  1. 1/2 yellow onion, chopped
  2. 1-2 cups broccoli florets, roughly cut into bit-sized pieces
  3. 5-6 sun-dried tomatoes (packed in olive oil), chopped
  4. 1-2 cups baby spinach
  5. 1/4 cup peas
  6. 1/4 cup corn
  7. 1 tbsp. nutritional yeast (optional)
  8. 1-2 tsp. liquid aminos, tamari, or soy sauce (optional)
Instructions
  1. 1. Combine liquid aminos, toasted sesame oil, nutritional yeast, garlic powder, and sea salt in a large bowl.
  2. 2. Drain and lightly press tofu. Break into large pieces and add to bowl with marinade. Stir to lightly coat and set aside. The tofu will absorb the flavors and take on a brown to yellow color from the turmeric and nutritional yeast.
  3. 3. Add tofu to a lightly oiled pan and cook at medium-high heat for about 10 minutes or until tofu begins to brown. Set aside.
  4. 4. Gather and prepare the vegetables. Cook onions in another lightly oiled pan until they turn translucent and begin to lightly brown. Add broccoli, sun-dried tomatoes, spinach, peas, corn, nutritional yeast, and liquid aminos. Stir and cook for about 5 minutes or until vegetable are cooked to desired consistency.
  5. 5. Add tofu to vegetable mixture and stir to combine.
Notes
  1. This recipe makes 4-5 hearty servings. Leftovers also refrigerate well and are delicious the next day in a tortilla or on their own.
Artisanal Vegan http://www.artisanalvegan.com/

Super Easy Spinach Lasagna

 

lasagna

This recipe has been a staple in my house for a few years. It takes some time to prepare and assemble but is well worth the effort as it yields many servings that freeze well. There are usually enough leftovers to last me through an entire week. I’m a fan of anything that makes getting ready for work easier in the morning. I think lasagna is one of those foods that tastes even better reheated the next day, so I always look forward to days when I get to have it for lunch.

This lasagna is also very versatile. Have vegetables in the refrigerator that need to be used? Throw them into this recipe! It can be as easy or complicated as you want; use homemade marinara or go for store bought. I often opt for the latter and use up ingredients that have been languishing in my refrigerator. Another selling point to this recipe is that the noodles require no boiling. They get added into the lasagna dry and cook up beautifully in the oven.

lasagna

Bring a large frying pan to medium-high heat and add oil, onions, and garlic. Cook about 5 minutes or until onions are translucent. To the pan add about 10 oz. baby spinach and continue cooking until leaves are wilted.

lasagna

 Don’t be afraid to add too much spinach; it will reduce in size considerably so pile it on. I often turn down the temperature at this point or regularly stir the ingredients to prevent the onions and garlic from burning.

lasagna

Let the onion, spinach mixture cool a little before adding it into a blender or food processor along with the remaining filling ingredients. Blend until ingredients are thick and smooth then transfer to a bowl. The original recipe called for 2 packages of tofu and 1-8 oz. container of vegan cream cheese. I thought this was a bit much so I used half the amount for both ingredients.

lasagna

With the marinara sauce and filling at the ready, begin layering the lasagna in a 13×9″ baking dish. The layering should go as follows: marinara, noodles, filling, marinara, noodles, filling, meatless ground, marinara, noodles, marinara, and cheese. Got that?

lasagna

Cover baking dish with foil and bake in oven for 30 minutes at 375°. Uncover and bake for another 30 minutes. The lasagna should be hot and bubbling and cheese browned and melted. Let cook for 10 minutes before serving.

Super Easy Spinach Lasagna
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Filling Ingredients
  1. 2 tsp. olive oil
  2. 1 onion, chopped
  3. 3 cloves garlic, minced
  4. 10 oz. bag of baby spinach
  5. 1 package of firm tofu
  6. 4 oz. vegan cream cheese
  7. 1/2 cup fresh basil, chopped
  8. 1/4 cup nutritional yeast
Lasagna Ingredients
  1. 5-6 cups marinara sauce
  2. 12 uncooked whole wheat lasagna noodles
  3. 1 package meatless ground
  4. 1 cup Daiya mozzarella cheese
Instructions
  1. 1. Heat a large frying pan to medium-high heat. Saute onions and garlic in olive for about 5 minutes or until onions are translucent.
  2. 2. Add 10 oz. of baby spinach and cook until wilted.
  3. 3. Add this mixture to a blender or food processor with remainder of filling ingredients. Puree mixture until smooth and set aside.
  4. 4. In a 13x9" baking dish, begin layering your lasagna. Spread a quarter (1-1/2 cups if using 6 cups) of sauce in bottom of dish and top with 4-5 noodles. Pour in half and evenly distribute half of filling, quarter of sauce, and top with 4-5 noodles. Add remainder of filling, meatless ground, quarter of sauce, and another 4-5 noodles. Top with the remainder of sauce and sprinkle on vegan cheese.
  5. 5. Cover with foil and cook at 375° for 30 minutes. Remove foil and cook for an additional 15-20 minutes. Lasagna should be bubbling at this point and cheese brown and melted. Let cook for 10 minute before serving.
Notes
  1. I think this lasagna tastes better after it's cooled and reheated. Cut leftovers into individual portions and freeze for later.
Adapted from Vegetarian Times
Adapted from Vegetarian Times
Artisanal Vegan http://www.artisanalvegan.com/

How to Make Kimchi!

kimchi

This week I’m really excited to attend a fermentation demonstration and book signing at my local co-op. I’ll update more on the book and event in the following days, but I thought this would be a great opportunity to tie in this event with one of my favorite fermented recipes: kimchi.

Update: Unfortunately, I wasn’t able to attend the demo. The weather has been crazy here in the Pacific Northwest which typically translates to nightmare commuting. I’ve attached a link to the book. It’s called Fresh & Fermented; I’m excited to get my hands on a copy and tryout some of the recipes.

This is the firindexst kimchi recipe that I made that I’ve really enjoyed. I generally stick with the traditional ingredients you find in kimchi such as napa cabbage but it really seems like you can use any type of cabbage – even good ole’ green cabbage which you can find in any grocery store will work – or pretty much any vegetable for that matter.

The recipe that I make can be easily doubled. The only problem I’ve encountered when making large batches is finding a big enough bowl to hold the cabbage, although, once you mix in the salt water solution it wilts down significantly. This recipe doesn’t take much physical work but it does take a few hours from start to finish. I’d recommend starting early so that you’re not up till the wee hours of the morning scooping fermented cabbage into jars. I end up in this situation all the time!

  I usually start by cutting the head of cabbage into quarters and then remove the core. Cut the whole head into bite sized pieces. It doesn’t have to be exact.

Mix up your brine and pour it over the pieces. I use my hands to get the liquid evenly distributed. Cover it and let sit for about 4 hours.

 Drain and rinse the cabbage to remove any excess salt. Add and evenly distribute the ko choo kah rhoo paste and green onions.

Blend together water, apple, onion garlic, and ginger until liquified and add to cabbage. Spoon into clean jars leaving enough room at the top for the kimchi to expand. Leave jars out for about 24 hours and then transfer into the refrigerator. The kimchi is a fermented food and will keep for a long time but the taste will become stronger as well. Enjoy!

Vegan Kimchi
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Ingredients
  1. 1 head of nappa cabbage, chopped into bite sized pieces
  2. 1/4 cup sea salt dissolved in a small bowl with water
  3. 1/4 cup ko choo kah rhoo (Korean chili powder)
  4. 1 tbsp. garlic, chopped
  5. 1 tbsp. ginger, chopped
  6. 3-4 green onions, chopped
  7. 2 tbsp. salt
  8. 1/2 yellow onion, roughly chopped
  9. 1 apple, peeled and cored
  10. 8-10 pint sized mason jars
Instructions
  1. 1. Place chopped cabbage in a large bowl and pour salt water solution over the top. Mix well and allow to sit for about 4 hours. The salt will pull water from the cabbage causing it to wilt and shrink down.
  2. 2. Move the cabbage into a colander and rinse thoroughly to remove any excess salt. Once it's drained move it back into the large bowl.
  3. 3. Add enough warm water into the ko choo kah rhoo to form a paste. Add this to the cabbage and mix together. Gloves might be advisable if you're using your hands. Mix in green onions.
  4. 4. In a blender add 1 cup water, onion, apple, garlic, and ginger. Blend until ingredients are liquified.
  5. 5. Pour contents of blender over cabbage a mix until all ingredients are evenly incorporated.
  6. 6. Transfer cabbage into jars leaving an inch or 2 at the top as the cabbage will expand as it ferments. I also tamp the cabbage down as I'm spooning it into the jars. Distribute any leftover liquid equally among the jars and cap tightly.
  7. 7. Leave the kimchi on the counter to ferment for about 24 hours then move into the refrigerator. I live in a colder climate and will often leave mine out for 48 hours or longer.
Notes
  1. The taste of the kimchi will get stronger the longer it's left to ferment. I typically know it's ready to eat when the lid hisses or pops after being opening. The taste has a fizzy, champagne-like flavor, in my opinion.
Adapted from Healthy Green Kitchen
Artisanal Vegan http://www.artisanalvegan.com/