Ingredients
- 10 -12 chopped organic onions
- 4 chopped peppers (separate from the onions)
- small cup of crushed linseed
- 2 cups linseed (soaked)
- 250 g ground almonds
- 100 g sprouted buckwheat, ground
- 100 g buckwheat sprouted whole
- 100 g sunflower seeds sprouted whole
- Tamari and spices to taste, plenty of water for mixing
Preparation
Ingredients
- 150 g cashew nuts
- 150 g sauerkraut, fresh
- 30 g Irish moss, dry, soaked approx. 150 g
- 80 g lemon, peeled and seeded
- 2 tbsp olive oil
- 100 ml water
- 1 cm ginger
- 1 clove of garlic
- 1 tsp salt
Preparation
Puree everything together in a blender at the highest setting until a fine, chunk-free mixture is obtained.
Pour this into the sieve insert of the Kuvings fermenter and leave to ferment at 42°C for 99 hours. It is important to remove the dripping liquid from the container in the morning and evening and dry everything out again to prevent mould from forming. Always use the centrifugal function beforehand to spin out more liquid from the mass. The fresh sauerkraut inoculates the mass and allows the bacterial cultures to work for us in combination with heat, nutrients and moisture.
After the 4-day maturing process, knock the cheese out of the mould and store open in the fridge for another 24 hours, then sprinkle with hemp seeds, pepper or other spices on the outside and decorate. Always put the cheese back in the fridge unopened so that it can be eaten gradually over the course of a week. Due to the loss of liquid during the maturing process, the consistency is firm to cut.
This cheese is savoury and easy to digest as it consists of only 25% cashew nuts. If Irish Moss is omitted, this can be replaced with additional cashew nuts (150 g).
Ingredients
- 100 g courgette
- 100 g carrot
- 100 g pepper
- 100 g tomato
- 50 g vegetable onion
- 3 tbsp lemon juice, fresh
- 2 tbsp olive oil
- 1 tbsp tamari sauce
- 1 tsp salt
Preparation
Cut the vegetables into strips using a slicer or knife, or chop into coarse pieces using a blender. Pour the vegetables and all the other ingredients into the Kuvings container, stir briefly and screw on the lid with handle. Now leave in the Kuvings fermenter at 42° C for 6 to 12 hours. The time in the fermenter also depends on your preference of consistency, the longer, the softer the vegetables will be. We have determined a maximum cooking time of 24 hours. It is best to serve the vegetables immediately after removing them from the fermenter in preheated plates. Can be combined well with rice, pasta or raw vegetable crackers.
Tip: This cooked vegetable stew can be flavoured to your heart's content to make it Italian, Asian or spicy by adding the spices to the fermenter cooking container right from the start.
Ingredients for the recipes
€39.95*
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Our products are free from animal ingredients. For the love of nature and your health.
We set the highest standards for our products. Genetic engineering and irradiation are just as taboo as drying temperatures above 45° C.
Nothing is as perfect as nature! Enjoy products of maximum naturalness, without synthetic vitamin additives, preservatives or fillers.
Keimling Naturkost decided many years ago in favour of a consistent renunciation of palm oil. Our range is 100% palm oil free.
Our suppliers practise controlled organic farming. This means no synthetic pesticides, no mineral fertilisers and certainly no genetic engineering.
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