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Fermentation

Kicking Up The Pantry With Preserved Lemons

Lemons + salt = sunshiney day. Preserved lemons are a relatively new addition to my pantry since my friend’s mother, Josiane, coached me through making my first batch last year. Josiane is Moroccan, and assured me they were easy to make, and essential

Alexa May 2, 2013 Fermentation, Inspiration, Kicking up the pantry, Kitchen Tips, Pantry, Pareve, Recipes, vegan, Vegetarian 1 Comment Read more

Tempeh Part II: Making Tempeh with Barry

This is Barry. He makes tasty, organic tempeh together with his business partner, Gordon. Although the website for Barry’s Tempeh is “growninbrooklyn.com”, the tempeh is actually made in Queens at The E-Space, a communal industrial kitchen in Long Island City. (You can read more

Alexa April 25, 2013 Fermentation, Gluten Free, Inspiration, Local Businesses, Queens, Recipes, vegan, Vegetarian, whole grain No Comments Read more

Tempeh Part I: Warm Tempeh, Farro, Roasted Carrot and Caraway Salad

While I might catch flack for saying this, tempeh is the Rodney Dangerfield of vegan protein sources. Whether it is because people are more familiar with the other vegan protein that starts with a T (tofu), and so they confuse

Alexa March 20, 2013 Fermentation, Local Businesses, Pareve, Queens, Recipes, vegan, Vegetarian No Comments Read more

Pickles. Old school style.

As many of you know, I am a pickle-lover. But there are pickles, and there are PICKLES. Over the past few years I have been learning about the benefits of fermented pickles which differ from hot-packed and boiling-water-processed pickles which

Alexa November 26, 2012 Fermentation, Gastroactivism, Macrobiotic, Medicinal Food, Recipes, vegan, Vegetarian 1 Comment Read more
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