Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Both sides previous revision Previous revision
Next revision		 Previous revision
Next revisionBoth sides next revision
potf:tasting_tomorrow_recipes [2017-05-10 16:53] – majapotf:tasting_tomorrow_recipes [2017-05-11 08:21] – [Discipline] maja
Line 9: Line 9:
  
  
----- 
  
- +=== Fennel Mezcal ===
-=== Sacramental spirit ===+
  
   * 1/2l mezcal,    * 1/2l mezcal, 
Line 22: Line 20:
 ---- ----
  
-=== Botanical offering ===+ 
 +=== Aloe-coco Juice === 
 + 
 +{{>http://www.flickr.com/photos/foam/34097521110/ ?maxwidth=500}}\\
  
   * 30ml Aloe Vera juice   * 30ml Aloe Vera juice
Line 31: Line 32:
 ---- ----
  
-=== Saliva invocation ===+ 
 +=== Goat Tzatziki === 
 + 
 +{{>http://www.flickr.com/photos/foam/33672900103/  ?maxwidth=500}}\\ 
  
   * 125g goat yoghurt   * 125g goat yoghurt
Line 45: Line 50:
 ---- ----
  
-=== Desert rain ===+=== Drought snack === 
 + 
 +{{>http://www.flickr.com/photos/foam/34097586590/  ?maxwidth=500}}\\ 
  
   * [[http://www.realfoods.co.uk/product/31138/broccoli-crisps|Freeze-dried broccoli]], from (From [[http://www.coregreen.eu/|Core Green]])   * [[http://www.realfoods.co.uk/product/31138/broccoli-crisps|Freeze-dried broccoli]], from (From [[http://www.coregreen.eu/|Core Green]])
-  * Amaranth seeds as needed +  * Amaranth seeds 
-  * Salt to taste+  * Salt and pepper to taste
  
-Place broccoli florets on a "soil" of popped amaranth seeds. The popped amaranth is made by dry roasting the seeds in a non-stick pan with a lid. Roast until most seeds pop (similar to pop-corn). Add salt to taste.+Place broccoli florets on a "soil" of popped amaranth seeds. The popped amaranth is made by dry roasting the seeds (1 Tsp at a time) in a non-stick pan with a lid. Roast for a minute or two until most seeds pop (similar to pop-corn). Add salt and pepper to taste.
  
 ---- ----
  
-=== Water Wafer ===+=== Nopal crunch === 
 + 
 +{{>http://www.flickr.com/photos/foam/34352248011/  ?maxwidth=500}}\\
  
   * Nopal leaf   * Nopal leaf
   * Lime juice   * Lime juice
  
-Wash the nopal leaf and remove the spikes (wear gloves if needed). Cut the outer parts of the leaf and peel the skin. Chop in thin slices or small cubes. Dip in lime juice just before serving.+Wash the nopal leaf and remove the spikes (wear gloves if needed). Cut the "rind" of the leaf and peel the skin. Chop in thin slices or small cubes. Dip in lime juice just before serving. 
 + 
 +{{>http://www.flickr.com/photos/foam/34407109986/  ?maxwidth=500}}\\
  
 ---- ----
Line 68: Line 80:
 [[https://libarynth.org/potf/tasting_tomorrow_scenarios#ecoikeaworld_canteen|EcoIKEAworld Canteen]] [[https://libarynth.org/potf/tasting_tomorrow_scenarios#ecoikeaworld_canteen|EcoIKEAworld Canteen]]
  
-=== Rejuvenating: Water tasting ===+=== Water tasting ===
  
   * 4 different types of bottled water (from around the world)    * 4 different types of bottled water (from around the world) 
Line 77: Line 89:
  
  
-=== Antioxidant: Microgreens & "snail eggs" ===+=== Faux snail eggs === 
 + 
 +{{>http://www.flickr.com/photos/foam/34407158436/ ?maxwidth=500}}\\
  
   * Chia crisp   * Chia crisp
Line 101: Line 115:
 ---- ----
  
-=== Eternal Youth: Green eggs and nori chips ===+=== Green eggs & nori === 
 + 
 +{{>http://www.flickr.com/photos/foam/33640452104/ ?maxwidth=500}}\\
  
   * Nori chips   * Nori chips
Line 131: Line 147:
  
 === Superjuice === === Superjuice ===
 +
 +{{>http://www.flickr.com/photos/foam/34318220851/ ?maxwidth=500}}\\
  
   * 1 bunch of fresh wheat grass or 1 tsp of powder   * 1 bunch of fresh wheat grass or 1 tsp of powder
Line 199: Line 217:
 ---- ----
  
-=== (Fish-slime) Congee ===+=== (Fish Slime) Congee ===
  
   * 1/2 cup rice   * 1/2 cup rice
Line 209: Line 227:
   * Sesame oil to taste   * Sesame oil to taste
  
-Bring rice to boil on medium heat. Then lower the heat and simmer for about 1h30mins, until all water is absorbed and rice grains fall apart to a porridge-like consistency. Add more water if needed. Let the congee cool down to warm/luke warm, then add other ingredients (dulse powder, shiso powder, tamari and sesame oil). The congee should have a strong umami flavour and be light brown in colour. Serve immediately on its own or with rice crackers. Note: this dish does not store well. It becomes liquid and bitter after a night in the fridge. +Serve with vegetable scraps chips. 
 + 
 +Bring rice to boil on medium heat. Then lower the heat and simmer for about 1h30mins, until all water is absorbed and rice grains fall apart to a porridge-like consistency. Add more water if needed. Let the congee cool down to warm/luke warm, then add other ingredients (dulse powder, shiso powder, tamari and sesame oil). The congee should have a strong umami flavour and be light brown in colour. Serve immediately. Note: this dish does not store well. It becomes liquid and bitter after a night in the fridge.  
 + 
 +== Vegetable Scraps Chips == 
 + 
 +Vegetable peels (organic cucumber, beetroot, potato, carrot...) 
 +Coconut oil (enough to deep-fry the peels) 
 +Salt, pepper / chili to taste 
 + 
 +Pat dry the vegetable peel using kitchen towels. Preheat the (deep) frying pan with coconut oil. Deep-fry peel from one vegetable at a time, for 10-20 seconds, so it becomes crispy but doesn't burn. Place on paper towels to drain. Add salt, pepper and chili to taste. Serve warm or cold. 
  
 ---- ----
  • potf/tasting_tomorrow_recipes.txt
  • Last modified: 2017-05-11 10:26
  • by maja