How To make Cabbage Casserole (Lacto)
1 Head cabbage
2 c Tvp, dry
1 3/4 c Boiling water
1 ts Garlic powder
1/2 ts Black pepper
1/2 ts Marjoram
1/2 c Chopped onion
2 ea Egg whites
1 cn Tomato soup, condensed
2 c Tomato juice
1 cn Water
Coarsely chop cabbage and cook in 1 cup of water, covered, for 5 minutes. Reconstitute the tvp in the boiling water. Add the onion, spices, and egg whites. Mix the tomato juice, soup, and water, and set aside. Spread 1/2 the cabbage in the bottom of a 9x13 baking dish. Spread tvp mixture on top. Cover with the remaining cabbage. Pour the tomato mixture on top. Cover with foil. Bake at 350 for 1 1/2 hours. Posted by rskoss@bronze.coil.com to the Fatfree Digest [Volume 16 Issue 14] Mar. 18, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?
How To make Cabbage Casserole (Lacto)'s Videos
Red Cabbage Sauerkraut Recipe
Sauerkraut is one of the easiest of fermented dishes to make. Most of the store bought stuff is pasteurised so doesn’t have the health benefits that raw kraut has. It has the perfect sour taste to go in a burger or mixed into a salad.
Full recipe -
Twitter -
Facebook -
Youtube -
Google+ -
Instagram -
Pinterest -
Main site -
Easy Sauerkraut Recipe | Lacto Fermented for Health and Wellness
Hello, thanks so much for joining me in the kitchen today to make some Sauerkraut! This is one of my favorite ferments and one of the easiest ways to get a major health boost added to any meal!
Sauerkraut Recipe:
1-3 Tbsp REAL Salt! (no anticaking agents or added iodine!)
1 Quart Water if needed (use filtered or boiled and cooled water, chlorine will interfere with your ferment!)
1 Medium Cabbage - Fresh is always best but mid-winter storage or grocery store cabbage still makes a delicious kraut!
Optionally you can add some herbs and spices to taste as well as try experimenting with adding 1 part other veggie (carrots, cucumber, zucchini, onion, peppers, etc…) to 5 parts cabbage to create unique variations on the classic all cabbage kraut! So to clarify that would be for every 5 cups of shredded cabbage you could mix in 1 cup of shredded carrots (or whatever floats your boat). Have fun creating your own spin on this healthful classic!
Let it ferment (at 55-75f ) for 1-2 weeks or more to taste, then switch to a tight-fitting lid and move to your refrigerator or other cool storage option (root cellar or cold basement) for longer term storage. I have kept sauerkraut in the fridge for up to a year personally.
Shopping Links:
Mason Tops Fermentation Kit -
½ Galon Jars -
Redmonds Salt -
Celtic Sea Salt -
Bulk Organic Cabbage-
Bulk # 2 Carrots-
The Art of Fermenting Book -
Passion for Sauerkraut -
Products I used to make this video:
Camera - Sony A7sii (Discontinued - Look on Ebay!)
Other Camera Options:
Sony Zv1:
Sony A7siii:
Lighting:
Aputure 120d -
Aputure Lightdome -
Aputure Amaran HR672
Impact Air Cushioned Lightstand 8' -
Impact Heavy Duty Air Cushioned Lightstand 10.5' -
MUSIC:
Artlist -
Audiio -
HOW YOU CAN SUPPORT THIS CHANNEL:
Patreon -
Affiliate Links - Use the links above if you want to purchase something!
Newsletter - apinchofpatience.com
Youtube - Subscribe, Like, Comment, & Share these videos!
By supporting this channel, you will help us grow and continue to improve our content library for all - both in quality and topics! I appreciate you all so much! Thanks for tagging along on this journey with me!
As an affiliate I may earn commissions from purchases made with the above links. By using them, you directly help support the channel at no cost to you! Thank You!
Sources:
An WAPF article on Sauerkraut if you are interested-
Cultures for health-
#nourishingtraditions #fermentedfood #guthealth #homestead #ancestralknowledge #oldfashioned #survivalskills #foodsecurity
GOLDEN SAUERKRAUT RECIPE: LACTO-FERMENTING PART 1/3 | Good Eatings
Full Sauerkraut Recipe:
Agata's Social Media:
insta -
Free Breakfast E-Book:
-----------------------------------------------------------------------------------------------------------
In this first part of this lacto-fermenting how to series my friend Agata and I show you how to make a delicious sauerkraut flavored with ginger and turmeric. We also answer some questions you've asked on instagram as well as make sure that you know everything you need to so that you can ferment with confidence. We really hope you will like these fermentation recipe videos packed full of information even though they are rather long form. As always you can find the full recipes on my blog, link above.
Malin x
Music from:
Epidemic Sound
-----------------------------------------------------------------------------------------------------------
FERMENTATION RECIPES:
Kombucha Tutorial:
Ramsons Kimchi
Carrot Kimchi
-----------------------------------------------------------------------------------------------------------
CONNECT WITH ME
Easy Lacto-Fermentation Part 1 - Sauerkraut, Kimchi, Dill Pickles, Jalapeno Hot Sauce
Easy Homemade Vegan Kimchi Kraut + Sauerkraut + Lacto Pickles + Jalapeno Habanero Hot Sauce ???? Lacto-Fermentation Part 1
WATCH PART 2:
This is the first of 2 videos about lacto-fermentation, or the art of simply using salt, water, and time to make healthy and easy fermented “pickles” at home. In Part 1, I show you how to prepare the vegetables and the brine needed to lacto-ferment, and I give you a few ideas of what you can preserve using this fermentation method.
Note: I watched all of the videos on FarmSteady’s YouTube channel, and I was heavily inspired by their work over there. Check it out:
???? FOR THE FULL RECIPE FROM THIS VIDEO:
???? TO JOIN THIS CHANNEL ON YOUTUBE AND GET ALL OF THE PERKS:
???? TO SUBSCRIBE TO MY PATREON TO WATCH “MONSON ATE THIS”:
???? TO SUPPORT MY CHANNEL VIA PAYPAL:
???? LOOKING FOR THE PRODUCTS AND GADGETS THAT I USE ????
(discount codes available for fermentation lids and storage lids in product description.)
The larger fermentation jar came from:
???? INSTAGRAM ????
@monsonmadethis
???? FOR MORE RECIPES AND INSPIRATION????
???? TO HELP SUPPORT MY CHANNEL AND TO WATCH “MONSON ATE THIS” ????
???? TO HELP SUPPORT MY CHANNEL ????
????Videography by Inseider Media
Website:
Instagram: @inseidermedia
???? Logo design by Adam Blasco
Website:
Instagram: @adamblasco
???? Music:
Music by Ryan Little - Never Letting Go -
#vegan #veganrecipes #monsonmadethis
What NO ONE Tells You About Fermented Foods!! (Watch Before Fermenting)
Why does no one mention this about fermented foods? It's all positives and how great fermented foods are for your digestion. What about the downsides from all the acids? Kombucha can destroy your teeth and give you cavities.
All my gear and recommended products can be found in my affiliate shop, thanks for shopping around!
Monkey Strength Ebook
Monthly Q&A Video on Patreon
T-shirts and merch
My Music from the Videos (Entire discography 15% off!)
Instagram
Q-Link Products changed my life!
Random ass donations to paypal.me/vegetablepolice Thank you!
My Camera Channel Camera Conspiracies:
My Music Channel Stern Beats
My girlfriend's channel
The HAIR GROWTH Shampoo that actually works use code 10CAREGROWZ19 for 10% off.
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic - Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley - finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator
Here you will find easy & nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
Subscribe for my latest vegan recipes!
✅ Follow Food Impromptu:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu ⤵️
#chickpeas #chickpearecipe #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #vegetarianfood #roastedvegetables #garbanzos #FoodImpromptu