Thai Cabbage Wrap

I have been trying different vegetable leaves for making wraps. I find collard, lettuce, and cabbage leaves worked the best. This dish uses collard and cabbage leaves. Cabbage leaves needed a little more time to get softened in hot water.

For the filling, I stir fried some onions, garlic, peppers, carrots, kohlrabi, mint, and mung bean noodles (aka glass noodles). For the sauce, I mixed together some lime juice, mint, chilli, miso paste, honey, and almond butter.

You can probably use any vegetable-noodles combo for the filling. And use peanut butter instead of almond butter if you want to make it more Thai.

Dissecting a Coconut

I see coconut at the grocery store all the time, but never actually bought one myself. Maybe because I grew up with coconut trees in our yard, and always have fresh coconut in hand. Anyway, I thought I would get one and see what I could do with it. This one turned out to be a bit older, and the flesh was hard. Due to its age, the juice was too sour drink.

 After about 30 minutes prying out the flesh, I decided run the flesh through my juicer and see how much coconut milk I could get out of it. 

In the end, I got some coconut butter, shredded coconut, a small amount of coconut milk, and a glass of sour coconut water. I think I'm going to make some curry with these homemade coconut products.

"Chocolate Milk"

As you can see from the pictures that this is not your typical chocolate milk :-) I named it "chocolate milk" mainly because of the colour of the juice.

The ingredients were juices from carrots, dandelion greens and apple. Carrots and an apple helped cut out the bitterness of the dandelion green.

Non-traditional bibimbap

This is my own creation of bibimbap (a Korean dish) with fish, dandelion and lettuce greens, pickeld daikon and carrot pulp, and cauliflower "rice". I made the sauce with miso paste, chilli powder, and some honey.

I realized after I was done that I forgot to top it with an egg like they do in traditional bibimbap.

Beet burger

Since I got a juicer, I started juicing more, which means I have more vegetable pulp to experiment with. This beet burger was made with beet and carrot pulp. It turned out delicious - very juicy. The burger was served with a green salad with homemade salad dressing and some goat feta.

Grainless Sushi

Today I experimented with no-rice sushi. The recipe called for jicama for the sushi rice. I didn't have any jicama, so I ended up using half a kohlrabi that had been sitting in my fridge for a couple weeks now. I grated the kohlrabi, seasoned it with rice vinegar and salt, then sprinkled some flaxseed on to give it some texture. I also have some carrot pulp from juicing carrot this morning, so, I threw them in as well. The carrot pulp turned out looking like fish roe.