Author Archives: sarahbensabat

Tej (home-made mead)

I have to say that my honey wine attempt worked out rather well. It was a little on the sweet side, but had a very nice flavour.  It was also dead easy, so I’ll definitely be repeating the exercise.

Making Tempeh at Home: My First Attempt

After finding a source for Tempeh starter recently, I had the opportunity to try making Tempeh.  I used the recipe from Sandor Ellix Katz’s book, ‘Wild Fermentation‘, and have also culled some info from his new book, ‘The Art of Fermentation’ to round things out: 2 1/2 cups soybeans 2 TBSPs vinegar 1 tsp Tempeh Spore […]

Vegan Gluten-free Olive Oil and Orange Cake with Dried Kiwis and Coconut Frosting

Where to Find Fermentation Cultures in Montreal?

Good news, readers!  After many hours of fruitless google searching, I have finally stumbled upon a store which sells Tempeh spores and Kefir grains in Montreal:  MycoBoutique.  Both water and milk Kefir grains are available.  I decided to go with the water grains, since I’m interested in doing both dairy and non-dairy ferments, and from […]

Cocktail Hour: Yellow Chartreuse

If you’ve never tried Chartreuse before, you should…it’s good quality stuff.  Still made by Carthusian monks using the method outlined in a secret manuscript given to them in 1605, it is essentially an herbal liqueur.   The more readily available green version is sweet, pungent, and strong (55% alcohol).  Served on ice, and sipped slowly, it […]

Lunch in Paris!

Salad with lettuce, tomatoes, pink radishes, and blue cheese (bleu d’auvergne).  The radishes are so juicy and flavourful you’ll want to eat them as they are.

Dinner

Organic squid ink pasta from Italy with organic green lentils (France), cherry and heirloom tomatoes, sundried black olives,  parmigiano,  zattar, lemon and Israeli olive oil.