In a small bowl, whisk together 1/4
cup pickling liquid from Quick Pickles, 1 Tbsp.
For the rice vinaigrette: Whisk together 1/4
cup pickling liquid from quick pickles, 1 Tbsp.
Not exact matches
1 (15 - ounce) can chickpeas 1 lemon juiced (about 2 tbl) 1/4
cup tahini 2 cloves of garlic 3 tablespoons of the
pickle (cornichon
liquid) 2 tablespoons extra-virgin olive oil, plus more for topping 1 teaspoon chili paste or hot sauce Salt to taste Optional: smoked paprika to garnish / top hummus
In a small bowl, whisk together 1/4
cup olive oil, 2 tablespoons reserved
pickling liquid and 1 tablespoon honey.
I too, have a severe soy allergy, but I have found coconut
liquid amino, which you can use instead, or you can use vegan Worcestershire sauce mixed with some coconut oil, I also add a half of
cup of brown rice flour and a can of
pickled beets mashed in for «corned beef», and BBQ ribz and a can of sweet potato for» smoked turkey» and both with some tomato paste for hot linkz.
Makes 2
cups of
pickling liquid.
1 (9 - ounce) package vegetarian beefless strips (defrosted) or beef - style seitan 1 tablespoon white wine 3 tablespoons Bragg's
liquid aminos or soy sauce 1 tablespoon dill
pickle brine Dash of
liquid smoke 1 clove garlic, minced 1 teaspoon onion powder 1/4
cup pickling spices 1 teaspoon olive oil 1 head cabbage, quartered 6 red potatoes, halved 1 red onion, sliced 6
cups low - sodium vegetarian beef - style broth, prepared Malt or balsamic vinegar to taste Salt and freshly ground black pepper to taste
In a second saucepan, make the
pickling liquid by combining the rice vinegar, raw sugar, 3/4
cup water, and a pinch of salt.
Transfer 1/4
cup of the
pickling liquid to a small bowl (discard the remaining
liquid).
Once you've eaten all your crispy, delicious Bubbie's
pickles, you'll be left with about 2
cups of
liquid that's still full of fermenting potential!
INGREDIENTS 1 tablespoon natural peanut butter (we used crunchy) 1/2 tablespoon fish sauce 1 tablespoon red onion
pickling liquid (or unseasoned rice vinegar) 1/2 tablespoon olive oil 1/3
cup pickled red onion (half of the recipe from Monday night's dinner) 1/2 a small head of green cabbage, thinly sliced 1 large red bell pepper, cored and thinly sliced 2 tablespoons fresh parsley leaves, roughly chopped 2 tablespoons fresh mint leaves, roughly chopped 2 cooked chicken thighs, bone and skin removed, thinly sliced 2 tablespoons crushed peanuts (optional)
INGREDIENTS For the
pickled red onions: 1
cup unseasoned rice vinegar 1 small red onion, thinly sliced For the beef lettuce
cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion
pickling liquid (or unseasoned rice vinegar) 1/3
cup pickled red onions (half of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4
cup fresh parsley leaves, chopped 1/4
cup fresh mint leaves, roughly chopped 8 - 10 medium bibb lettuce leaves (from one head), washed and dried 2 tablespoons crushed peanuts (optional)