Side

Vegan Sour Cream

Ingredients:
1 Can Organic Premium Thai Kitchen Coconut Milk
6 Tbsp. Fresh Meyers Lemon Juice
2 tsp. Agave Nectar
4 tsp. Rice Vinegar, smooth, mild, reduced with water to 4.2% acid
2 Tbsp. Cold-Milled Flaxseed

1. The Organic Premium Coconut Milk will be very thick cream that you will have to spoon out of the can (if it has been placed in the refrigerator). Place the coconut cream into the Vita Mix Blender with the other ingredients. Blend on high for at least 30 seconds.

2. Pour into dish, cover and refrigerate. As soon as it is cold it will thicken like sour cream.

Important:
Do not mix by hand. We tried to mix it by hand. The difference was that you could taste the coconut flavor. When we put it into the Vita Mix there was no coconut flavor to it.

Vegan Sweet & Sour Cream

Ingredients:
1 Can Organic Premium Thai Kitchen Coconut Milk
6 Tbsp. Fresh Meyers Lemon Juice
2 Tbsp. Agave Nectar
4 tsp. Rice Vinegar, smooth, mild, reduced with water to 4.2% acid
2 Tbsp. Cold-Milled Flaxseed

1. The Organic Premium Coconut Milk will be very thick cream that you will have to spoon out of the can (if it has been placed in the refrigerator). Place the coconut cream into the Vita Mix Blender with the other ingredients. Blend on high for at least 30 seconds.

2. Pour into dish, cover and refrigerate. As soon as it is cold it will thicken like sour cream.

Important:
Do not mix by hand. We tried to mix it by hand. The difference was that you could taste the coconut flavor. When we put it into the Vita Mix there was no coconut flavor to it.

Vegetable Stirfry

INGREDIENTS:
3 Handfuls American Cabbage, sliced thin at least
1 Medium Onion, sliced thin
1 Zucchini, sliced
1 tsp Garlic, minced
black peppers
3 Tbsp Grape Seed Oil Salute Sante
2 tsp Ginger, minced
½ tsp Salt

1. Heat pan to 350 degrees.
2. Add grape seed oil to pan. Quickly add vegetables and stir until desired texture is reached.
3. Add the garlic, ginger, salt and pepper.

Vegetarian Mixed Vegetables

INGREDIENTS:
3 Baby Fennel, cut in thirds or Mature Fennel Bulb, sliced thin
2 Cups Snap Peas
2 Cups Red Beet Greens & Stems, chopped
2 Small Yellow Zucchini's, peeled & quartered
1 Small Green Zucchini, peeled & quartered
2 Cups Broccoli, sliced
10 oz. Frozen Peas Organic (Cascadian), optional

1. Place all vegetables with 1/3 cup of water in Whistle Skillet with lid vent in open position on #6 for electric range with 12 being high.

2. When skillet whistles, take vegetables off fire and serve right away.

Recommended:
May we suggest either an infused grapeseed oil or creamy roasted garlic dressing or lemon ginger dressing.

Fermented Vegetables Butternut Squash, Parsley & Tarragon

INGREDIENTS:
4 Quarts Raw Butternut Squash, shredded
3 Cups Chopped Fresh Parsley
1 tsp. Tarragon
1 tsp. Celtic Sea Salt
2 Cups Butternut Squash, shredded to blend for juice
4 Large Outer Leaves of Cabbage, wilted in boiling water (one for each jar)
Body Ecology Vegetable Starter, 1 envelope is recommended
1 Tbsp. Agave, to feed the starter
1. Heat ½ cup water until it is 92 degrees or when dropped on your wrist that you cannot feel it. (Lukewarm) Then put the starter and Agave into the water and let sit 20 minutes to activate the beneficial bacteria.

2. Put 2 cups of shredded butternut squash into a blender with 2 cups of water. Blend to make a thick juice.

3. Stir in the starter to the juice and mix into the vegetables tossing with the tarragon.

4. Pack into the 4 jars pressing down leaving 2 inches of head space. You can use a potato masher if desired. Pack this space with the wilted cabbage leaf. Loosen lids and sit in an area of 70 - 75 degrees for 4 days.

5. After 4 days tighten the lids, wash the jars off and store in refrigerator up to 12 months

Equipment:
4 1-quart wide mouth canning jars with lids.
A Cusinart or a hand grinder to run the raw vegetables through.
Lasagna pan to place the jars in.

Fermented Vegetables Carrots, Green Beans, Lemon Juice & Dill

INGREDIENTS2 quarts of shredded raw carrot2 quarts of shredded or finely chopped raw green beans1 cup of fresh lemon juice1 tbsp of dill or caraway seed1 tsp celtic sea salt2 cups of shredded carrot to blend for juice4 large outer leaves of cabbage that have been wilted in boiling water (one for each jar)Body Ecology Vegetable Starter -1 envelope is recommended. 1 tbsp of Agave to feed the starterEquipment Needed:4 one-quart wide mouth canning jars with lids.A Cusinart or a hand grinder to run the raw vegetables through Lasagna pan to place the jars in1. Heat ½ cup water until it is 92 degrees or when dropped on your wrist that you cannot feel it. (Lukewarm) Then put the starter and Agave into the water and let sit 20 minutes to activate the beneficial bacteria.2. Put 2 cups of shredded carrot into a blender with 2 cups of water. Blend to make a thick juice.3. Stir in the starter to the juice and mix into the vegetables tossing with the caraway or dill seed.4. Pack into the 4 jars pressing down leaving 2 inches of head space. You can use a potato masher if desired. Pack this space with the wilted cabbage leaf. Loosen lids and sit in an area of 70 - 75 degrees for 4 days.5. After 4 days tighten the lids, wash the jars off and store in refrigerator up to  12 months. 

Fermented Vegetables :Red Beets, Cabbage & Carrots