Preserved lemons

Hello everyone ! So far, we have made kimchi, fermented beets and oat yoghurt. Let us now preserve some lemons. Lacto-fermented or preserved lemons are the same thing. Like all fermentations using lactic bacteria, the process takes some time. Be patient but, I promise, it’s very easy. I have hardly altered the recipes I found on the internet, only to simplify […]

Aloo gobi

I had planned to make an aloo mattar for lunch. An Indian recipe with peas and potatoes. When I opened the fridge, a cauliflower jumped at me as eagerly as Kim Kardashian rushing on Cannes’ red carpet to promote her latest eponymous self-advertising clip on YouTube. Aloo gobi happened. My Indian répertoire is limited to this dahl, today’s recipe and […]

‘Oatgurt’, or oat yogurt

Summer is a good season for trying your luck at fermenting foods at home. Mild or warm temperatures favour bacterial activity. The bugs’ metabolism is more active and when you’re a beginner, it helps to observe quick results (or failures) and learn from them. After the kimchi and the lactofermented beets, here is a slightly more advanced project […]

Lacto-fermented beets

Besides that kimchi recipe, I’m having quite some success with fermentation lately, and these lactofermented beets are epic!I explained here how lactofermentation works and what are its benefits on the gut flora. Since I moved to Zürich, I have once again a very vigorous sourdough bubbling on the counter. In Paris, my friend Louise had given me a kombucha SCOBY. It had been a […]

Vegan Parmesan

These crunchy zucchini spaghetti are just an alibi. The real thing, here, is the vegan Parmesan. Make it right now and gorge on it. Sprinkle it on a salad, on a soup, on mashed vegetables. And sprinkle generously. This dairy-free parmesan will complement a dish of legumes, because sesame proteins are, like those of grains, deficient in an essential […]