It is my 34th birthday today and I want to celebrate by sharing the love! Please use coupon code HappyBirthday at checkout to take 34% off of your total purchase! Excludes Soap Club. Woohoo! Birthday!
Vegan MoFo - I can pickle that...
I love pickles more than most things. The tangy, salty, sour flavors are so satisfying to me and are something I am always craving. I love cured cabbage on tacos so decided to try my hand at it. I used a basic brine and it turned out delicious! Still crunchy but gets more pickled the longer you let it sit.
Lightly Pickled Cabbage
1 head cabbage thinly sliced
1.5 cups water
1 cup white vinegar
1/2 cup Apple cider vinegar
1/4 cup agave nectar
1 Tbsp molasses
2 Tbsp salt
pinch of celery seeds and black pepper
Stuff your cabbage into large sterilized canning jars. Bring all other ingredients to a boil until salt is dissolved completely. Carefully, slowly, pour hot brine over the cabbage in the jar so it is completely covered. Put your lids on the jar and store refrigerated. Unlike sauerkraut or traditional pickles which take a good amount of time, this is tasty within a couple hours and should be eaten within a couple weeks. Wonderful on its own, mixed with roasted veg (OMG a can of beets mixed in makes a crazy good treat), on tacos, on veggie dogs, you name it! Enjoy.
Vegan MoFo - Taco Tuesday!
Vegan Month of Food is here! I have gleefully participated in this great recipe-posting occasion in years past and am excited to try to do daily posts again. Here we go!
Vegan taco crumbles in the cooler section at the grocery store can cost more than I want to spend for the quantity you get. Texturized Vegetable Protein is available in the bulk herb section at my local Mexican market in a huge bag, sold as Carne de Soya, for $1.99! The only ingredient is soy flour and the size of the crumbles is just right for making tacos, spaghetti sauce, etc.
Taco Crumbles
1 cup TVP
1 cup water
1/2 cup soy sauce
1 tsp each ground, cumin, coriander, garlic, and onion
1/2 tsp chili powder
a squeeze of lemon or lime
1 Tbsp olive oil
bring water to a boil, add TVP and all other ingredients, cover and remove from heat. Let sit for at least 10 minutes, stir and serve! This is fantastic on hard or soft tacos, taco salads, and nachos. I served it with a cashew lemon garlic spread, lightly pickled cabbage, pico de gallo and avocado on corn tortillas. Enjoy!
Tasty enough to please picky (read:omnivorous) tastebuds!
Best. Tacos. Ever.
Upcoming Events!
Hello, lovelies! Our fabulous little Soap Shop is open every Saturday in Central Phoenix on the SE corner of 15th Ave and Indian School. To get here, drive like you are going to Crazy Jim's on 15th Ave then look to the left, you will see our round hedgie sign over the door and enter/park in back. The address is 1415 W. Indian School Rd, Phoenix, 85013. If you can't make it to the Soap Shop or are looking to find us out and about we will be having fun around town to celebrate our lovely local crafty community and abroad. Please let me know if you'll be stopping by any of these, I would love to see you! (Click on the events below for more information)
- September 12th: Strawberry Hedgehog workshop TBA
- September 26th and 27th: World Maker Faire, BUST Magazine Craftacular in NYC.
- October 10th: Strawberry Hedgehog workshop TBA
- October 17th: Pineapple Triangle AZ Share That You Care to benefit the Farm Sanctuary in downtown Phoenix.
- November 14th: Local First AZ - Certified Local Fall Festival in Portland Pkwy, downtown Phx
- November 21st: MADE Market in downtown Phoenix, Roosevelt Row
- November 28th: PHX Flea at Heritage Square, downtown Phoenix
- December 19th: MADE Market in downtown Phoenix, Roosevelt Row