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One of my favorite food memories growing up was fondue night at the Oatmans’.   We’d have a bunch of people over, long tables of fondue pots and reclettes, and a three-course feast.  Far from vegan, our fondue courses featured chunks of steak and chicken cooked in oil, several different cheese fondues (we lived in Wisconsin, enough said!), and a killer chocolate fondue that far exceeds anything served at The Melting Pot.

So due to the the recent release of Artisan Vegan Cheese and my desire to health-ify food from my roots, I’m planning a legendary Thanksgiving weekend vegan cheese fondue feast.  And as you may or may not know, culturing your own vegan cheeses often starts with a healthy probiotic drink they call rejuvelac…

Step 1: Soak your grains overnight. They should be just immersed in water. Here I am soaking quinoa (left) and hard red winter wheat berries (right). Make sure you’re using whole grains and not a processed version. On the top of the jars is a double layer of cheesecloth secured with rubber bands.
Step 2: Drain the grains well and return them to the jars with enough water to just moisten the grains and not immerse them (I did 1/3 to 1/2 the way up from the bottom of the jar). Drain and replace water 1-2 times a day till sprouts appear.

Step 3: When the grains start to sprout, drain again and return to the jars, immersing them with filtered water (6x the amount of water compared to the amount of grains you started with).

Step 4: When the mixture smells tangy (somewhat like lemon juice), after 1-3 days, strain the liquid of the grains and store in jars! 1 cup grains yields 6 cups rejuvelac.

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