meeting number two:

Tuesday 27 October 2009

Laura, Ryan and Hilary joined by Barry, Kim, Emily and Miles.
The following, besides the red sauerkraut, served exactly seven with nothing left over

Red Cabbage Sauerkraut
with plans to let it ripen a week and try it with caraway next time; directions taken from Sandor Katz’ Wild Fermentation

4 smallish organic red cabbages
sea salt

-remove the outer leaves from the cabbages and save them for a cooked dish; cut off the stem and chop or slice the cabbage fine, then repeat with remaining cabbages
-put the sliced or chopped cabbage into a bowl, some at a time, and sprinkle moderately with sea salt; punch and knead the cabbage until it gets softer and juicy
-pack the juicy cabbage into a clean gallon glass jar, as tightly as you can by hand
-once all the cabbage is packed into the jar, clean off the rim and push all the little bits of cabbage down into the jar. Fit a heavy (fill it with water to add weight) bottle or jar into the larger jar to weight down the cabbage, and cover the entire operation with a clean cloth secured at the mouth of the large jar with a rubber band or string
-allow to sit from 3 days to several weeks or more (longer in cold weather). If the juice from the cabbage is not covering the top of the cabbage by the next day, or if some evaporates over time, just supplement it with some salty water

Azuki Bean Soup
Beans simmering, Emily slicing carrots and all of us wondering how long until it’s done. We should have started sooner. A double batch of Aveline Kushi’s recipe. Try allowing 3 or more hours to make a really soft-beaned soup.

2 cups dry azuki beans
2 yellow sweet onions, sliced
3 carrots, sliced diagonally
2” piece of kombu seaweed, soaked 5 minutes and drained
sea salt
tamari soy sauce
fresh Italian parsley

-the beans soaked about an hour before we began; then, brought just to the boil, drained and rinsed in cold water and covered again by about an inch with cold water
-bring beans to boiling a second time, lower heat and simmer for an hour to an hour and a half; meanwhile preparing the other vegetables and the seaweed
-place the onions, carrots and partially cooked beans into the soup pot with the kombu and enough water to cover by about 2 inches; bring to the boil then reduce heat and simmer, covered for a half hour or more, adding sea salt (¾ teaspoon?) when the beans are getting soft
-when the beans are totally soft, add tamari (a teaspoon or two); serve garnished with chopped parsley

Quinoa, Kamut and Shiitake Mushrooms
Leftovers made remarkable with mushrooms

4 cups, approximately, leftover cooked grains (quinoa and kamut or others)
1-1 ½ cups chopped shiitake mushroom caps
olive oil
sea salt

-heat the olive oil in a small pot and saute the mushrooms, adding salt to taste, until browned
-add the leftover grain to the pot along with about a fourth cup of water and additional salt if needed and stir to distribute the mushrooms throughout; cover the pot and steam over lowest heat for 10-20 minutes, or until the grains are heated through
-allow the pot to sit, off the heat and covered until ready to serve

Steamed Garden Turnips
By Mother. We all secretly wanted the last one.

15-20 small fresh-pulled turnip roots
fresh Italian parsley
Earth Balance buttery spread

-clean and peel the turnips and cut into halves or quarters; place into steamer basket with cold water in the steamer pot below and cover
-bring to boiling over high heat, then reduce heat to low and steam 20-30+ minutes or until they are tender to your liking
-serve the turnips hot from the steamer with chopped fresh parsley and buttery spread

Above dishes served with Bancha, “Rainwater” Madeira and homemade white cabbage sauerkraut

Menu for Next Meeting (Tuesday, 3 November, 2009)

-Whole Grain Crackers
-Boiled Mustard Greens with Tamari Ginger Sauce
-Tofu Dressing
-Creamy Onion Miso Soup
-Homemade Red Sauerkraut


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