A hot toddy, some spicy kimchi and a vegan bolognese that the kids will love.
Hey Booch Group! We're starting this one off a little differently - we're going straight for the booze. A hot toddy is a great way to feel a little better if you're under the weather and adding booch to this age old recipe gives you the added benefit of probiotics. We've also added an awesome vegan recipe that the kids will love. If your family is anything like ours, getting the kids to eat anything healthy can be a struggle - even harder is getting everyone to agree on the same thing to eat! The vegan bolognese recipe is a winner in our house and both kids love it without fail. Remember, some of these ingredients we can deliver straight to your door, Just go to our Home Delivery page. Enjoy!
Kombucha Hot Buttered Toddy
1 teaspoon Nuttelex butter
½ orange, juiced
1 teaspoons brown sugar
2 cups kombucha
1 cinnamon stick
4 whole cloves
½ cup brandy
Melt butter in a saucepan over low heat. Add orange juice and brown sugar; stir until sugar dissolves, 2 to 3 minutes.
Stir in kombucha, cinnamon stick, and cloves. Simmer gently until flavors combine, about 5 minutes.
Stir in brandy and pour into mugs.
1 medium Napa cabbage, about 2 lbs (savoy, green or any combo works too)
1/4 cup sea salt or other coarse salt
6 cups water
3/4 sweet apple (I used fuji), chopped
1/2 small white onion, chopped
1 1/2 inch ginger, chopped
1 – 2 cloves garlic
3 tablespoons Korean red chili powder (gochugaru) or 1 tablespoon each cayenne & paprika
3 – 4 green onions sliced
Preparing Cabbage: Quarter cabbage and chop laterally into about 2 inch pieces. Place cabbage in an extra large bowl or pot. Combine salt with 2 cups of lukewarm water, stir to dissolve salt. Pour salt water over the cabbage and add remaining 4 cups, stir to mix. If you can, place a plate or circular baking dish of sorts on top to submerge the cabbage (I used a pie dish), place something with a good amount of weight on top to hold down if necessary (it’s not completely necessary but will help to evenly wilt the cabbage). Give cabbage a good mix every now and then. Let soak for 2 hours, up to 12 if you like. I found that 2 – 4 hours was enough and didn’t see much change between the two times.
Make your seasonings: While cabbage is soaking, combine apple, onion, ginger and garlic in food processor/blender and process until fairly smooth.
In a small bowl, mix the chili pepper with a small amount of water to make a wet paste. You can just as easily blend it with the apple/onion mixture adding a couple tablespoons of water as well.
Mix everything together: Once cabbage is ready, drain water, reserving 1/2 cup, and rinse well. Place cabbage back in large bowl, combine with the scallions, apple/onion mixture and chili paste. Mix well to coat all pieces. Either use your hands (with gloves on pref to protect from the chili pepper) or simply use wooden spoons to toss everything.
Packing: Place the kimchi in glass jars or containers with lid, pack down the best you can to close air pockets and leave about an inch at the top for air and gases. Top with remaining juices, add reserved brine if needed to cover vegetables.
Fermenting: Let kimchi sit at room temp (or in a cool place like a pantry or closet if weather is extremely warm) for 24 – 36 hours. After 24 hours, open kimchi and pack the mixture down with a spoon (the cabbage will have likely shrunk and you’ll have more liquids). You may notice it bubbling, this is perfectly normal as the kimchi is fermenting. As your kimchi ferments the flavors will develop, taste every 24 hours and place kimchi in the refrigerator once you’re happy with the taste and to slow fermentation, usually after 36 – 48 hours. It should be tangy, spicy and slightly sweet. After moving to the fridge, it’s best used within a month, maybe two.
Makes about 3 – 4 cups https://simple-veganista.com/kimchi/
Tofu Bolognese - my kids LOVE this one
2 tablespoons nutritional yeast
1 tablespoon soy sauce (gluten-free if preferred)
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
350 g extra-firm tofu, drained (no need to press it)
700 ml tomato sauce (700ml jar or homemade)
450 g spaghetti or pasta of choice (gluten-free if preferred)
Preheat your oven to 350F (180C). Line with parchment paper or lightly grease a large baking sheet.
Mix the nutritional yeast, soy sauce, olive oil chili powder and garlic powder together in a large bowl. It will make a brown paste-like texture.
Crumble the block of tofu with your fingers into the bowl along with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the pan. Bake for 35 to 45 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.
In the meantime heat the tomato sauce, and cook pasta according to package directions. Stir the tofu into the sauce, and heat through. If you find the sauce is too thick, stir in a bit of water until desired consistency is reached. Serve over hot pasta with a sprinkle of Tyromancy Parmesan Cheese