Recipe Archives - Alfalfa House

Recipe of the Month : Soba Noodles with Silken Tofu

March 9, 2022
by Tallulah Ebbs

The recipe of the month is this quick and easy soba noodle made with silken tofu. It uses wholesome , unprocessed and natural ingredients . Alfalfa House stocks all these ingredients so give this recipe a try and let us know how you go. And if you’ve got a recipe to share, then let us know at the email below. [email protected]

Soba Noodles with Silken Tofu

Quick and easy vegetarian soba noodles made with silken tofu

200 g organic silken tofu cut into 2cm squares
70 g dry soba noodles
1/2 cob corn kernels cut off the cob
50 g onions finely chopped
20 g garlic chives cut into 3cm lengths
100 g green beans cut into 3cm lengths
1 tsp toasted sesame seeds
1.5 tbsp organic Tamari
1 tbsp organic oil ( (I use coconut oil as it’s stable when heated))
1 tsp sesame oil

Marinate the tofu in 1/2 tbsp of the tamari and set aside for later.
Bring some salted water to the boil to cook the soba noodles. When boiling, add noodles and cook until al dente. Drain and rinse well with cold water to remove all the sticky starch that makes the noodles clump together. Set aside.
Sauté the onions in the desired oil until soft. I usually do this on very low with the lid on.
Add the rest of the tamari and the green beans and cook for 5 mins with the lid on.
Then add the corn. Add the soba noodles and toss through for a minute to reheat them.
Remove from stove and add the garlic chives, you don’t want them to wilt too much.
Gently pan fry the tofu pieces and add to the noodles.
Serve and sprinkle with toasted sesame seeds. Enjoy!

Main Course

vegan, vegetarian

soba noodles, tofu

Winter Warmer : Kale & Cauliflower Soup Recipe

Stay warm over the remaining days of winter with a batch of delicious kale cauliflower soup. You can swap out the cauliflower for seasonal faves such as turnip or roasted parsnip. We have heaps of delicious root veggies in stock at Alfalfa House.

Try this soup with a slice of one of our delicious breads, toasted and smothered in our package-free butter.

Looking for some more winter recipe inspiration? Below are few more recipes using all the winter veg and warming spices that you may have missed on pour website

And if you’ve got a recipe to share, then let us know at the email below.

[email protected]

Kale and Cauliflower Soup Recipe

Quick and easy warming & nourishing soup that is vegetarian. This soup uses vegetables available in winter season

1 tbsp extra virgin olive oil, (+ extra to serve)
20 g butter (optional)
1 medium brown onion (finely chopped)
1 small leek (finely chopped)
2 medium garlic cloves (chopped)
1 medium cauliflower head (chopped(equivalent amount if using alternative root vegetables))
1.5 litres vegetable stock (App. 6 cups)
1 head kale leaves (chopped)
Green veggies for decor (e.g. snow peas/ beans, trimmed and cooked al dente))
20 g finely grated parmesan(optional) (App. 1/4 cup)
Salt & black pepper to season

Heat oil and butter in a large saucepan over medium heat. Add the leek, onion, and garlic. Cook for 5 minutes, or until soft.
Add the stock and cauliflower. Cover and bring to boil then reduce to heat to low.Simmer for 15 minutes or until cauliflower is tender.
Add kale and increase heat to high then reduce tolow for 15 minutes or until kale wilts. Remove from heat, season to taste.
Stick blend until smooth. Drizzle over olive oil. Top with Parmesan and décor veggies.

Soup

vegetarian

cauliflower, kale

Black Sapote Baked Custard with Blueberry Compote

Closely related to the Persimmon and native to Central America and Mexico, Black Sapote is often referred to as the Chocolate Pudding Fruit due to its resemblance to dark chocolate. However it is more suited to tropical climates. Black Sapote tastes delicious eaten as a dessert, in milkshakes, ice cream or as a replacement to chocolate due to its dark brown colour. Below we are sharing a quick and easy recipe for a Black Sapote baked custard with blueberry compote.

The Black Sapote fruit is green when picked. Wait about a week for it to ripen. When ripe, the flesh is dark brown to almost black and is soft and squishy to the touch. It has an almost bruised appearance. Further, a ripe Black Sapote has a beautiful creamy texture, similar to a ripe avocado and is sweet in flavour like a custard apple. Black Sapote has a low fat content. It is high in fibre and Vitamin C making it a great alternative to sweets. So have an open mind and try out this delicious fruit when available.

P.S. Alfalfa House Newtown does stock Black Sapote when available in season.

Use of Black Sapote In Food

Use Black Sapote in food and mostly in desserts. Here are few ways to use in different styles of desserts . (If you want to read more on this fruit, its cultural uses, harvesting etc we found this link with lots of useful info on the Black Sapote fruit. )

In the Philippines, the seeded pulp maybe served as a sweet treat often with milk or orange juice poured over it.
The Mexicans mash black Sapote pulp with orange juice to serve with whipped cream. Some times they also mix the pulp with wine, cinnamon and sugar to eat as a dessert.
Adding an acidic medium like lemon or lime juice to the pulp also makes a good filling for pies and pastry.
Churn the Black Sapote pulp with milk into ice cream
The people of Central America, ferment the fruit into a liqueur (tastes similar to brandy)
Bake this Black Sapote Bread (similar to a banana bread)

Now enjoy this Black Sapote custard Recipe here. The recipe and images courtesy of Sandra Clark, one of our members and volunteer

Black Sapote Baked Custard with Blueberry Compote

A delicious custard recipe using black Sapote served with a blueberry compote

2 Saucepans
2 Bowls
Fine Sieve
whisk
Wooden spoon
oven proof casserole dish or baking tray
glass pots or ceramic ramekins (ovenproof)

1 whole black Sapote
600 ml milk (any kind)
1 vanilla pod (split lengthwise) or vanilla essence
90 g rapadura sugar
2 tbsp cold water
2 tbsp hot water
5 medium egg yolks
1 medium egg (whole)

For the Blueberry Compote

350 g blueberries ((fresh or frozen))
80 ml agave ((or sweetener of choice))
1/2 medium lemon ((rind and juice))

Pre heat oven to 180 degrees C
In a saucepan, heat milk with vanilla bean to boiling point, set aside.
Cut black sapote in half, remove seed and scoop out flesh. Puree with a fork.
In another saucepan heat rapadura sugar with the cold water until caramelised. Add the hot water to dilute the caramel. Put back on the heat and stir until smooth. Set aside
Put the egg yolks and eggs in a bowl and slowly add the caramel. Add black sapote then pour into milk. Pass through the mixture through a fine sieve.
Pour mixture into glass pots and place in a casserole dish
Half fill casserole with boiling water and cover with a lid or foil.
Cook for 25 mins or until just set. Leave in the hot water for 5 mins before refrigerating.

For the Blueberry Compote

Place half the blueberries and the rest of the compote ingredients in a saucepan
Bring to boil and cook for 8 minutes
Remove from heat and add rest of blueberries.
Serve with blueberry compote or fresh strawberries

Tips:
• Use leftover egg whites in omelettes or in biscuits

Dessert

Australian

black sapote, recipes

BUCKWHEAT – Delicious Buckwheat Pancakes Recipe

Recipe and blog post courtesy of Sandra Clark, member at Alfalfa House

Closely related to Rhubarb, buckwheat groats or seeds can be used in a variety of ways. Groats are not really a grain though they resemble one. However these seeds or groats are used to substitute grains in a gluten-free diet. By grinding the groats you can make your own buckwheat flour, the base for Sarasen crepes made in Brittany in France and soba noodles, popular in Japan. Here our volunteers have submitted a quick and easy buckwheat pancakes recipe that can be enjoyed for breakfast or brunch.

Native to south east Asia, the first recorded use dates back to China in the 5th Century. The name buckwheat however is derived from the Dutch word “beechwheat” as the triangular shaped seeds resemble beech nuts. It was first introduced into Europe in the middle ages where it became popular as a minor crop. It was also grown in North America, Africa and Brazil.

The Buckwheat plant is very hardy and grows in cold climates with poor soil. Use buckwheat as a whole grain or as a flour. Using it to make bread is not a great idea owing to its no gluten content. The most famous buckwheat of all buckwheat dishes is the Kasha, a specialty of Russia.

How do you use buckwheat (besides pancakes recipe) ?

Porridge:
Soak whole buckwheat grouts overnight then strain. Cover with water and cook for around 30 minutes and serve hot with poached fruits.

Bircher buckwheat:
Use cold porridge mix above and stir through natural yoghurt, honey, banana and dates.

Pancakes:
Use buckwheat flour in the below buckwheat pancakes recipe for breakfast or blinis. Top these with your favourite pancake toppings. Some ideas in the notes below.

More Buckwheat Recipes To Enjoy

Looking for some more inspiration ? Try out these nourishing and delicious recipes that use buckwheat

Buckwheat pancakes with pineapple, banana and toasted coconut flakes

Quick and easy breakfast pancakes recipe made using wholegrain buckwheat and spelt flour. Shop for all these ingredients at your Newtown Food Co-op Alfalfa House

2 mixing bowls
coffee/spice grinder
sieve
whisk
non-stick fry pan

3 medium Free range eggs (separated)
65 g Ground buckwheat groats
60 g Plain organic soft flour
1 tbsp honey
1 tsp baking powder
140 ml milk
1 pinch sea salt
1/4 medium pineapple (peeled, core removed and finely sliced)
1 medium banana
50 g coconut flakes
1 tbsp Maple syrup
1 tbsp natural yogurt (optional)

Pre heat oven to 150 degrees C.

For Dry Ingredients

Make buckwheat flour by placing groats in a coffee grinder and grind until fine
Measure flour then add to plain flour. Sieve into a bowl.
Add baking powder and salt to the flours
Toast coconut flakes (dry) in the oven on a baking tray for around 10 minutes until golden

For Wet Ingredients

Separate eggs, place yolks in a bowl and beat lightly with a whisk or fork then add milk
Make a well in the centre of the DRY ingredients and slowly add WET ingredients. Also add in the honey at this stage.
Whisk egg whites until they form firm peaks, ( will hold firm on the whisk) then gently fold through batter
Heat a non-stick frypan to medium heat, spoon in batter leaving space around each. Cook 2-3 minutes per side. Keep warm on a plate in the oven while making next batch.
Serve with sliced pineapple, sliced banana, toasted coconut flakes and a drizzle of maple syrup and maybe a spoon of homemade natural yoghurt.

For coeliacs and gluten free diets simply use 125g buckwheat flour and no plain four.
Other topping ideas: Blueberry, banana and agave syrup. Caramelised apple or pear and chopped roasted hazelnuts

Breakfast

American

buckwheat pancakes, recipes

Sauerkraut: nourishing your inner-health

In addition to being an Alfalfa House volunteer, Clara Bitcon is a women’s health naturopath and natural fertility educator. Her natural medicine practice, Medi.atrix Women’s Wellness, provides insightful and empowering guidance for women who want to take back their health naturally (www.mediatrixwellness.com.au).

In this blog, Clara tells us about the wonders of sauerkraut, and treats us to a simple and tasty recipe.

Sauerkraut is ultimate gut supporting food. It’s a member of what I like to call ‘elemental basics’: ancestral foods that have been largely lost to modern living yet offer so much to our health. It’s brimming with beneficial bacterial and the cabbage itself is rich in a gut supporting protein called glutamine. You can add healing herbs and spices to support your body in whatever way it is needing. It is food that nourishes our internal soil; our microbiome.

The recipe below will create enough for about two large jars of sauerkraut. You can make it in larger batches too. Making your own is easy and makes eating it daily so much more affordable.

Materials

1 large bowl or food grade bucket
1 plate that snuggly fits the bowl/bucket
knife
pounding device (meat hammer, rolling pin, pestle etc.)

Ingredients

1 head of cabbage, red or green, shredded
good quality salt, such as Celtic or river salt

Optional extras

For calming the digestion: caraway seeds or fennel seeds and grated ginger, dill or fennel tops
For firing up the appetite: umeboshi plum paste
Anti-inflammatory ingredients: grated ginger and turmeric

Directions

Part 1: Prep the Cabbage

Boil some water and fill the bowl you are going to use to ferment the sauerkraut. After a few minutes, pour out water.

Place a couple of handfuls of shredded cabbage into the bowl. For every cup of cabbage, add two teaspoons of salt.

Pound well with a wooden pounder/meat hammer/rolling pin (anything that will serve the purpose of pounding!). You want to pound enough so that you bruise all their cell membranes and release their juices.

Add the next round of shredded cabbage and salt and repeat pounding. Continue these steps until you have used all your cabbage. African drumming music recommended for this part!

Part 2: Tuck it Away to Ferment

With a spatula, wipe down all the sides of the bowl. Find a plate that fits over the top of the sauerkraut – this is important because you want to create a completely oxygen free environment. If there are gaps around the side, the sauerkraut will rot rather than ferment.

Push the plate down with force, so that the fluid released from the cabbage rises above the plate. This will create a perfect seal.

If not enough juices are rising, either pound a bit more and try again. Or pour some boiled water over the plate to create the seal.

Place a heavy weight on top of the plate. As it ferments, more juices release, and you’ll notice the fluid level rise. This is very good. Wrap in a tea towel and set aside.

Part 3: Patience

Check on your kraut every few days. Don’t be alarmed if mould is forming in the liquid; because the vegetables are sealed off, it won’t affect them. Pour off the liquid, wipe down the sides and refill with freshly boiled water.

After 8 – 10 days your kraut should be ready. If you live in a cold climate, it may take longer. If you’re in the tropics, it may be shorter.

Holding plate down, pour off the liquid and have a taste, if it is not sour enough for you give it a couple more days.

Part 4: Bottle Up

When ready, spoon the sauerkraut into sterilised jars and cap. You can store these in the pantry for up to a year, but once you have opened them store in the fridge.

How to eat sauerkraut?

Traditionally sauerkraut was added as a side to most meals, especially if it contains meat. I like it on toasted sourdough, avocado and cracked pepper, in buddah bowls, on jacket baked potatoes or as a garnish to any Asian inspired dish. It’s versatile, so sneak it in in unexpected places.

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