A few months ago I was in my local Whole Foods when I came across the juice aisle and noticed bottles of something called Kombucha. What is Kombucha you ask? Well, Wikipedia explains it as, “a fermented tea that is imbibed for medicinal purposes. Although there is limited specific scientific information supporting any purported benefits due to a lack of studies being conducted, there does exist much anecdotal information purporting its historical medicinal value. fermenting tea using a visible solid mass of microorganisms called a kombucha culture (SCOBY) or mushroom. Kombucha is available commercially, but can be made at home ” Sounds intriguing, doesn’t it? So, I set out to see if anyone locally was making the stuff so I could see how it was done…and what that “solid mass of micro-organisms” thing looked like. As it turned out, my friend, Dan Streib, was in fact making Kombucha on a regular basis. He was willing to show me step by step the ins and outs of making my own Kombucha. My interview with him follows:

Shirle: So, the first thing you need is to get that SCOBY thing, right? Why’s it called that?

Dan: SCOBY stands for Symbiotic Colony of Bacteria and Yeast. It’s like it’s own “home” or “planet.”

S: So, where did you get yours from?

D: I got mine from someone on Craigslist who was just giving his up, but you can buy them on line as well or get them from a friend, like you will from me.

S: OK. So, you said “the very first thing you need to do is to brew some tea.”

D: Yes. You can brew whatever kind of tea you like. Decafe, caffinated, herbal, anything, whatever…Lipton, if that’s what you like.

S: How do you brew the tea? Is there a specific method?

D: Yeah. You need to cold brew the tea over night or at least 4 hours, and leave it out so it’s at room temp. Don’t refrigerated it. Then you add simple syrup.

S: Simple syrup is just equal parts granulated sugar to hot water.

D: Yep. You’re gonna want to use regular white sugar mixed with hot water and then let it come to room temp before you add it.

S: Is there a ratio of sugar to tea?

D: No, it’s all to your taste. Some people might like a sweeter Kombucha than I or vice-versa. The sugar is what feeds the SCOBY, so you need to add more. A Cup to every gallon works well. It’s trial and error.

S: So, then you need a large container to make this in?

D: Yeah, I got a large glass jar that I cleaned to make sure its sterile.

S: Then what?

D: You can make your tea in the jar, then add your other ingredients and the SCOBY with the liquid it came in. That’s important to keep the old liquid to add to the next batch. It’s very ancestral in a way. The SCOBY are passed down from generations of batches, so the one I have here has micro-organisms from ancient “mothers.” It’s pretty cool.

S: Yeah, that is! It’s like cleaning a fish tank in a way…keeping some of the old water, the fish and add it to the new water.

D: What’s cool too is that you could actually make a new SCOBY from the store bought Kombucha, but it takes forever.

S: Wow! So, you have to keep feeding the kombucha till you get a baby?

D: Yes. It will create a film on top that will turn into another “daughter” or SCOBY, but like I said, it takes forever.

S: That’s for the adventurous to try! (laughter)

D: So, next you take your jar, say with 8 cups of tea. Then you might add 4-6 cups of purified, filtered water that’s room temp.

S: Then what?

D: Then you add the vinegar. It’s suggested to make it to your taste.

S: Like if you like it “zingy” then you would add more?

D: Yeah, for me, I might do 12 cups tea to 1 and 1/2 cup vinegar to 1 cup of sugar.

S: Then what’s next.

D: After you have your tea, water, vinegar and sugar mixed well you can add your SCOBY and then you need to cover it with a clean linen towel, preferable like a linen napkin, so it can breath. I use a rubber band to make sure that no dirt gets in there. And don’t use cheese cloth. Or you could use a clean cotton t-shirt.

S: Then you let it sit or ferment, I should say?

D: Yes. It’s going to need to ferment for 7-14 days. Out of direct sun, but not in the dark either. Make sure you write down when you made it, when it needs to be bottled as well. I leave a piece of paper on top with the date so I know.

S: So you could even write when you need to bottle it, so that you project it out.

D: Yeah, that way you don’t have to do the math. Just figure it out when you create the batch. Obviously, if you only brew for say 7 days your going to get a weaker batch than one that goes for 14 day.

S: Does it have more fizz to it the longer its fermenting?

D: Yep. It’s like almost a finished product at that stage.

S: Then what?

D: OK. So you’re going to remove the SCOBY into a clean sterile container covered with it’s own liquid.

S: So it doesnt die, so to speak.

D: Right. Then you need to pour your Kombucha into sterile bottles. I use a funnel, and some people use a cheese cloth to strain out the bits, but I don’t mind them.

S: The bits are good for you. But some people might find them slimy. (laughter)

D: The ones at Whole Foods are barely strained, or maybe they have sat for a while and are growing new SCOBYs. (laughter) I’m just going with what I’ve seen. Now, when it’s done brewing before you bottle it you are going to see a film, or as it’s called, a “daughter,” and that’s how you share SCOBYs with people. It freaks some people out and they think that there is some mold growing, butit’s just another SCOBY being created on top. If you see “FUR” growing on top, like true fuzzy fur, then GAME OVER…it’s bad. But you will see splotches, maybe brown, and that OK…that’s just the SCOBY doing it’s thing. But FUR is BAD. Chuck it.

S: So sad… but the film is good….Sans FUR.

D: Yes. You want the mother to be floating. That’s a good sign. If it’s on the bottom, it’s not bad, but it should rise to meet the daughter. A SCOBY is like a bunch of daughters grown together, but you can separate them.

S: So they get fused together.

D: It’s a good idea to keep either a mother or daughter in another container so that if one dies you have another to work with. Then it’s cyclical.

S: You have 3 going right now.

D: Yep.

S: Then how long do you bottle it?

D: You want to let the bottles ferment another 7 days, room temp.

S: Then do you fridge it?

D: Yes. You can then put it in the fridge and enjoy it straight out of the bottle or over ice. However you like it.

S: So, what are the healing properties of Kombucha?

D: They say this is good for your liver, kidneys, even the guys who created the brand you drink from Whole Foods subscribes to the theory that giving this to his mother during her bout with cancer healed her.

S: What do you mean?

D: He said she now cancer free. That the antioxidants in the Kombucha cured her.

S: What about a hangover cure?

D: Sure. I even have a friend that has lost significant weight from drinking it, but naturally, it was a regiment he had with the kombucha.

S: Well thanks Dan for showing me how to make my own Kombucha and I am sure this will help all the RTS (Rockin’ The Stove) people start their own batches.

D: No problem. Enjoy.

2 comments

 

Spain, throughout its history, has been known as the capital of the pig. As far back as the 15th century, the Catholics decided to eat pig with a passion once they booted out the Islamic and Jewish people from the land. Since that time pork products abound here in every conceivable way imaginable. From the famous Iberian ham to the spicy chorizo sausage; Spain’s ownership of the pig has been its trademark in the culinary world.

 

 In September, I ventured to the North of Spain to a town called San Sebastian. Located in what is known as the Basque Country , San Sebastian is regarded as one of the greatest culinary places in all of Europe and sports some of the world’s top chefs and restaurants.

I had been warned before I left that there wouldn’t be much for a vegetarian or vegan blogger to experience that didn’t have some sort of ham product attached, but to the nay-sayers surprise there were a number of veggie and vegan restaurants to be found. From breakfast, lunch and dinner to even the famed Pinxtos (the Basque name for what the Spanish call Tapas) there was a myriad of delectable treats to be devoured.

Breakfast in Spain typically consists of some baked bread product (croissant, baguette, or sweet pastry), some fruit or fruit spread and a cup of café (coffee). Simplicity is the key here, since they enjoy what would be considered dinner in the States at around 2pm in the afternoon. My husband and I rented a furnish apartment where we stocked the fridge with various comfort foods for breakfast.

The grocery store was simple with all the basics, but attached to the store were small locally owned market stalls where you could find fresh seafood, meats, cheeses, baked goods and fresh produce. Bring your own bags and get what you need for that day, that’s how it’s done in Spain.

Our first lunch was at a quaint bistro called Cachon. We ordered Tortilla Pintxos , basically an extra thick egg omelet wedge layered with caramelized onions and slices of potato, served with some baguette slices ($2 USD) and some Vino Tinto (Red Wine $2 USD). we also ordered a Basque staple of Salted Cod Pintxos, which was served with traditional Spanish Peppers and a baguette. ($2 USD).

Dinner time in Spain is usually spent wandering the cobble stone streets of Parte Vieja (the Old City) bouncing from one café to another. This is where the locals dine and enjoy various Pintxos with a glass of Txokoli (a Basque sparkling white wine known only to this region) or a glass of Rioja.

So many delicious choices to be made…

from the many different chefs was so much fun.

 And oh yeah….don’t forget something to wash it down with…

We spent about 3 hours exploring the small cobblestone streets in Parte Vieja (the old part of town), it was not only fun and exciting, but historically educational. We must have gone back about 5 times during our 8 day stay.

Some of the cafés had been there since the 16th century with original interiors and small doorways. Each café offered their specialty, from the traditional to the extreme and there was always at least one veggie Pintxo offered, whether it be olives and peppers on a wooden stick with sea salt and olive oil or the house tortilla.

Caravanserai Café was a cute bistro style restaurant where we enjoyed lunch one chilly afternoon.

 

For an appetizer we started off with Veggie Pate with sesame crackers ($7.50 USD). The homemade savory spread was delicious and nutty. We then tried a Seitan Carrot Burger ($7.75 USD). This was a very moist burger that held together well and was accompanied by the typical lettuce and tomato on a bun along with French Fries. Their menu offered Breaded Soya Steaks and Soya Chicken Nuggets with Scrambled Eggs as well as Traditional Gazpacho. We ate the meal with a glass of Vino Tinto (red wine) as is typical with the mid-day meal.

 

A great vegan find was a restaurant in the artist neighborhood of Egia called Garraxi Taberna. We tried five different things that were all delicious and could easily have been served in a fine dining establishment.

First, we tried an appetizer of Stuffed Mushroom Caps that came with toasted bread and a Carrot Elixir. Next up was a Veggie Consommé  with lovely chunks of fresh veggies in a broth that was obviously made over several hours. This soup was very satisfying yet light.

We ordered two entrées, one being a fabulous creation of whole grain balls that were breaded and deep fried then placed on a bed of mashed butternut squash and a dish of spinach and carrot pasta with pesto.

For dessert, we tried a decadent and dense Vegan Chocolate Cake with an Agave Caramel Sauce. Included in this prix fix meal was a carafe of  Vino Tinto. The grand total for this super delicious feast was $32 USD. Although the staff only spoke their native Basque language of  Euskara, they listed everything in Spanish and were very accommodating to us English speaking people.

 

Since we had the apartment with the cute Euro kitchen I wanted to try my hand at cooking with some traditional ingredients that were offered at the market. Our guitarist, Nick Williams and his father Sandy happened to be visiting San Sebastian during the same time as us, so we invited them over for dinner one night.

 

The cheese section of the market offered an ingenious “variety” pack of seven samples of different Spanish cheese. I thought they would make a nice appetizer. I also bought some olives and peppers that I turned into my own Pintxos creation.

I made Mixed Mushroom and Spinach Sauté with Basque Style lentils and Saffron Rice.

 

For the entrée, I started off by roasting a few Green Peppers in the oven.

Then I sautéed a bit of Onion and Garlic in Olive Oil. Then I added Smoked Spanish Paprika, a dash of salt and pepper.

 

I then added the assorted sliced Mushrooms and the Roasted Peppers.

Next I added some Olives and Broth and simmered and just before serving I added the Spinach.

For the Lentil dish I bought a jar of precooked Lentils and added some fresh Garlic.

The rice was cooked per usual with the addition of Spanish Saffron, Veggie Broth and salt and pepper.

 

Our guest enjoyed all the Vegetables, Beans and Grains since they were gorging on a steady diet of pork fat, shellfish and organ meats (typical of the Carnivore diet of the area). They brought some nice bottles of wine and we had a wonderful evening indoors at our home away from home.

 

 

 On one of our city explorations we came across a really decent farmers market.

Mushrooms were in season and they were everywhere.

At one café we had a “proper” dinner, with linens and various courses. For an appetizer, we ordered white asparagus that were the largest I had ever seen…and muy delicioso.

For the main course we tried the famous Basque bean stew…although it came with the sausage pieces it was the most delicious beans dish I have ever had.

Spain is a magical place filled with passionate people, exciting food and wonderful vistas, even for those that are Vegetarian or Vegan. Say “Hola” to this hidden gem of Europe next time you plan to go overseas. You’ll be saying “Tequiero Muy Mucho San Sebastian!”

No comments

Chef Shirle’s Vegan Brunch is Back on!
I am very much looking forward to serving the Vegan Community again! (I was hoping that by now someone would have opened a veggie/vegan restaurant in Durham, but alas, not yet) so in an effort to help the Vegan community of the Triangle area of NC I have found a permanent home for The Vegan Brunch.

On the First Sunday of each month The Pinhook, in downtown Durham, will host the brunches. The menu will be different each month so check back here to see what’s coming up. here’s all the details.

Hope to see you there!

Event: Chef Shirlé’s Vegan Brunch

When: The First Sunday of every month, 12pm-2pm

What: a prix fix menu with coffee that changes monthly

This Months Menu: Biscuits & Faux-sage Gravy, roasted potatoes, garden salad

Cost: $7 suggested donation, cash

Where: The Pinhook 117 Main Street, Durham NC 27701

Features: Plenty of seating, alcohol will be served including Mimosas and Bloody Marys- cash bar. A beautiful back porch area overlooking DPAC and the Durham Bulls Stadium. Live music in the near future.

Links:

The Pinhooks Site: http://www.thepinhook.com/thebardetials.htm

Vegetarian-Vegan Meet Up of The Triangle:
http://www.meetup.com/triangleveg/calendar/11498645/

2 comments

Stacked like ivory towers in my garden are old tires painted white. Inside these vertical columns quietly grow red, white and sweet potatoes that have been reaching for the sky all summer long. How did I come across the idea to do this, you might ask? I first read about this technique for growing Tater Tires in a book called The Urban Homestead by Kelly Coyne and Erik Knutzen. I was doubly excited for the chance to recycle something old, like tires,  and to grow something new, like potatoes. I had never tried growing potatoes before so when I read about this technique I immediately went on a mission to find the tires.

Read more

3 comments

So, which came first. The brown egg or the white egg?…or maybe the green hued or speckled blue? What about baby bird or dinosaur sized?These days most consumers of eggs settle for the lowly large white egg. There they sit, stacked upon one another in their Styrofoam cartons from chickens that I can only imagine live a horror of a shortened life. I know that if I were a producer of eggs, as in if I were a chicken, I would not be giving it “my all” to create the tastiest and oldest forms of protein known to man. Which lead me to look at the label on the cartons of eggs I was buying. I happened to be shopping at Whole Foods one afternoon when I noticed the address of the farm. I was pleasantly surprised that these protein powerhouses came from a farm in Hillsborough, North Carolina, which is about 11 miles from my home in Durham.

Read more

14 comments

I had a dream of bringing together the two loves of my life: music & food and it has finally happened! On this episode of Rockin’ The Stove, I was joined by James Hepler, drummer for Sorry About Dresden & I Was Totally Destroying It.

James shows me how to whip up his Brussel Sprout Sauté, as well as his take on the traditional Deviled Egg. I also spoke with James about his music and how he’s been published in two indie rock cookbooks, Lost In The Supermarket by Kay Bozich Owens & Lynn Owens and I Like Food, Food Tastes Good by Kara Zuaro. He was super kind to be my first guest and I had a wonderful time Rockin’ The Stove with him.

Get James’ two recipes here.

And finally, you can subscribe to the podcast via iTunes, YouTube & blip tv. Thanks for tuning in.

No comments

 

It’s late at night. You’re craving something crunchy to munch on while watching some bad TV. You don’t want to eat just any old junk food, you are health conscience and care about what you feed your body. I have been there, my friends, with nothing in the pantry that fits that bill. Usually, I have a stack of good corn tortillas in my fridge, which brings me to this post.

Read more

24 comments

 

A few weeks ago I got the January issue of Vegetarian Times in my mail box. There was a whole section about quick and easy soups, so I thought it would be fun to try one recipe a night. Well, I made it through four nights. Too much soup can be a bad thing when had over and over, but I wanted to give it a go, you know, for you guys.

Read more

6 comments

On this RTS podcast I combined two cuisines, The Middle East and Latin America, to create this versatile hummus. Check it out!

RTS  is a Vegetarian and Vegan based podcast shot at my home in Durham NC. I will be hosting as well as having various bands show me (and all of you) a favorite veggie friendly recipe. The dream of being able to tie together two of my most loved things (music and food) has finally come true and I invite you to check it out. Let me know what you think. Hey, and if you are a local or touring band and coming to my neck of the woods and have a  recipe to share then please contact me. I would love to see how some musicians cook on the road. (I know we did it when I was in a band).

Also, you can subscribe to the podcast via iTunes, YouTube & blip tv.

And if you want to embed this video on your blog, Facebook, Myspace, Twitter or whatever else is out there nowadays please feel free.

EMBED CODE:

3 comments

When I first embarked on this food blog journey I envisioned a place where I could express any and all culinary thoughts that came to my mind. A place where people could see all the steps required to make a dish happen, recipes, tips, tricks, etc… which brings me to this post.

After months of planning and effort I would like to introduce you to the Rockin’ the Stove podcast. This is episode #1…there will be many more to follow.

RTS  is a Vegetarian and Vegan based podcast shot at my home in Durham NC. I will be hosting as well as having various bands show me (and all of you) a favorite veggie friendly recipe. The dream of being able to tie together two of my most loved things (music and food) has finally come true and I invite you to check it out. Let me know what you think. Hey, and if you are a local or touring band and coming to my neck of the woods and have a  recipe to share then please contact me. I would love to see how some musicians cook on the road. (I know we did it when I was in a band).

Also, you can subscribe to the podcast via iTunes, YouTube & blip tv.

And if you want to embed this video on your blog, Facebook, Myspace, Twitter or whatever else is out there nowadays please feel free.

EMBED CODE:

3 comments