Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Curry Salad & Protein Dessert Soup

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I hope Monday treated you well. I can’t complain, work wasn’t too stressful and I got in a decent run before dinner. Remember this monster jar of fermented veggies? I decided today was a great day to crack into it for a monster dinner salad.

I removed the celery pieces used to push the veggies down and fully submerge them in the liquid and tossed them into the compost bin.

And noticed the veggies shrunk and floated towards the top as they fermented over the week.

A pasta spoon was the easiest way to mix and scoop the contents of the jar.

I placed a large scoop over a salad to mix in.

And made my favorite hemp seed curry sauce from Kristen Suzanne’s Ultimate Raw Vegan Hemp Recipes. It’s also a nutritional powerhouse with fresh ginger, curry, hemp seeds and garlic in it and one of my favorite salad dressings.

The salad was coated and thoroughly mixed with the curry sauce.

Creating a fabulous dinner salad. The home-fermented veggies tasted a lot like the fresh sauerkraut I usually get from Whole Foods, nice and mild, not too strong or bitter. But the jar was about 4 times the size of the container from Whole Foods and a lot cheaper. And I even liked the texture of the fermented mung bean sprouts, it didn’t freak me out as I thought it might. So thumbs up on home fermented veggies so far and I still have a lot left in the jar now stored in my fridge, it should last a couple of weeks. If you’re looking to try home fermenting and sauerkraut to add more probiotics to your diet, give this a try.

It was a light dinner because I wanted to save room for dessert – protein banana soft serve. Only I didn’t have a lot of frozen banana chunks left. I threw the equivalent one banana in the Vita-Mix with about a half cup of almond milk, a scoop of Sun Warrior protein powder and a handful of fresh, pitted cherries.

What I ended up with was more of a dessert soup or smoothie in a bowl, but still very tasty. Still, next time I’ll need to add more frozen banana chunks. :-)

And whew, after tonight, time to empty my little compost bin again!

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Comments

  1. Oh that curry sauce is divine isn’t it. And you have just reminded me how much I loved making kim chi at 105 degrees. Time to do it all over again me thinks.

    • Oh yes, I love curry in salads now. And this is a great variation of kimchi with the probiotic in it, it didn’t have any adverse effects on my stomach at all. :-)

  2. “So thumbs up on home fermented veggies so far”–YAY!!! I have been waiting for your review and info and good to know! I am not a fan of sauerkraut the way it’s usually made b/c it’s too stinky and too salty for me :) but i LOVE the method/probiotic pill that you used to do yours and i am gonna try it!

    As for pitting cherries…i hate that task! A knife takes forever, and a cherry pitter is ineffective and splatters red juice….everywhere. If you have a great technique, im all ears :)

    • Totally give this a try and you could probably do smaller batches in vegenaise jars, it wasn’t salty or bitter at all like store-bought stuff can be. But you have control of what spices you want to add to the water mixture.

      I have a cherry pitter that works okay, not great, and that’s what I used. Usually I just eat raw cherries fresh and use the TJ’s very cherry mix in soft serve.

  6. Oh yum yum yum yummmmmmmy! That smoothie, those fermented veggies, that sauce! Seriously, I could eat this post everyday. Um… the food that is… ;)

    I’ve got a huge jar of kraut on it’s way to being fermented as I type. Can’t wait!

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