4 recipes for enjoying your Fermented Vegetables
We are in love with the new Fermented Vegetables!
I'm sure you've already seen all the benefits they have. It all starts with our microbiota, and keeping it balanced is what will help us maintain our overall health.
But we have received many questions about how to eat them. And you can do it any way you want: straight from the jar, as a garnish or integrated into sauces and creams.
Here are some delicious recipe ideas for you to integrate them into your diet in a fun way :)
Take note!
1. Guacamango with red cabbage sauerkraut and nachos
The traditional guacamole but with a delicious sweet touch that combines perfectly with the acidity of the red cabbage sauerkraut.
Ingredients:
- 2 avocados
- 1 handle
- 1/2 red onion
- A pinch of salt
- 1 lime
- Red cabbage sauerkraut
Preparation:
Very simple! To prepare, add finely chopped mango to the guacalome and serve with sauerkraut on top.
2. Cashew cheese canapé with kimchi
A delight for the palate. For every nut lover with an exotic touch.
Ingredients:
- 250 g raw cashew nuts (soaked for 8 hours)
- 2 tablespoons nutritional yeast
- Juice of 1/2 lemon
- A pinch of salt
- 1 teaspoon garlic powder
Preparation:
Blend until creamy and serve with the kimchi on toast.
3. Lettuce tacos with quinoa salad, traditional sauerkraut, apple and nuts with mustard dressing
Ingredients:
- Cooked quinoa
For the mustard dressing:
- 2 tablespoons Dijon mustard
- 1 tablespoon agave syrup
- 2 tablespoons EVOO
- 2 tablespoons vegetable drink
- A pinch of salt
Preparation:
To assemble the canapé: cabbage leaf, mustard quinoa, chopped walnuts, apple slice and sauerkraut.
4. Falafels with yogurt sauce and mixed fermented vegetables.
Ingredients:
For the Broccoli Falafel:
- 150 grams of dried chickpeas, soaked for 24 hours
- ¼ red onion
- 1 clove garlic
- ½ broccoli
- ½ teaspoon baking powder
- ½ tablespoon ground flax
- ½ teaspoon apple cider vinegar
- 2 tablespoons of water
- 40 grams of chickpea flour
- ½ teaspoon cumin powder
- 1 handful of fresh parsley
- 1 handful of fresh mint
- Salt and pepper to taste
To serve: unsweetened coconut yogurt and fermented vegetable mix.
Preparation:
To make the falafels, we grind the chickpeas with the red onion, garlic and broccoli until very finely chopped. Then add the rest of the ingredients and grind until a manageable dough is formed. Form small balls and cook in a frying pan with a little olive oil for a couple of minutes on each side or in the oven (at 180ºC for 10-15 minutes).
Other ideas
- Avocado toast with traditional sauerkraut or red cabbage. We recommend the kombucha bread, our friends at Leon the Baker make it and it is spectacular!
- Pumpkin cream or cauliflower cream with kimchi or sauerkraut. A drizzle of oil and... ready!
- Hummus with mixed vegetables. Mmm, pair it with baby carrots, it's the perfect appetizer!
Are you up for this probiotic festival? Your microbiota will thank you ;)
Let us know how these recipes turn out for you, enjoy!
