Oyster mushroom and green bean with garlic cream sauce

What you need:

Creamy garlic sauce

  • one cup easy soy yogurt
  • 1 tablespoon sesame oil
  • one clove garlic, crushed
  • salt to taste

Green beans and mushrooms

  • 8 ounces of oyster mushrooms
  • 1 lb. trimmed green beans
  • 1 tablespoon olive oil
  • 1 tablespoon tarragon
  • 1 teaspoon thyme
  • 1/2 tsp maple syrup
  • 1/2 tsp rice vinegar
  • 1 tablespoon soy sauce
  • rock salt
  • two cups cooked basmati rice (I mix cauliflower rice with cooked basmati for extra flavor and less calories)
  • sesame seed to garnish
  • chili flakes to garnish (optional)

How to-

Whisk together the yogurt, sesame oil, garlic, and salt. Set aside.

Heat up the olive oil and add the trimmed green beans and mushrooms. Stir fry for 1-2 minutes. Add the tarragon, thyme, maple syrup, rice vinegar, and soy sauce. Stir fry for another two minutes. Add rock salt and cover. Leave on low heat until green beans are cooked to slightly crunchy and mushrooms are turning golden and rock salt is melting just a little bit. You want to keep the salt a little bit whole to add a crunchy kick of flavor.

Plate up a 1/2 cup of rice, a scoop of green beans and mushrooms, and a dollop of cream sauce. Garnish with a sprinkle of sesame seeds. Voila! Umami galore.


Cultured hazelnut cream butter


What you will need:

Place peeled hazelnuts and water into your blender. Blend on high for 1-2 minutes. Squeeze the liquid through your nut milk extraction device (I use a panty hose).



Put the flour onto a cookie sheet and chop and spread it out. Dry it in the oven at 150-200 degrees for about 2 hours, checking often. You can regrind the dry flour in your blender and use for baking.

Add a few grains of culture. Just an itty bitsy bit will do. Put in fermentation station at 100 degrees for 8 hours.


Nowhey will separate from the protein. The mixture will be thicker than the un-cultured milk, but will still be quite watery.


Drip out until mixture resembles stirred yogurt consistency. This may take several hours, because the curd on hazelnut milk is quite small and clogs the holes on the drip more quickly. You can stir the mixture to speed the process, but not too much or you’ll start losing curd through your drip cloth.




Place curd into blender on low speed. Slowly trickle coconut oil into the blender until well emulsified, usually around 60-90 seconds.

Add salt. You can add the nutritional yeast if you like, it will make the butter a little more yellow.

Scrape the cloth with a sharp knife to get all the hazelnut cream off.



Pour into silicone molds and cool. Will stay good for 5-7 days in the refrigerator. This recipe makes about 1 cup of dreamy, melty butter. This butter can be made in bulk and frozen.



Cultured tofu rotisserie chickun dinner

This is a fun dinner idea! It doesn’t take that long, if you’re ok with things being a little rough around the edges. It’s easy to get distracted by trying to make things perfect, so if you’re type A, practice letting go of the perfect shaped chicken leg.

The cultured tofu bakes up with a super delicious crunchy crust. I imagine you could bread them too, and make a good fried chicken if you wanted to.

What you need:

Start by making little lines on your cultured tofu. Decide how you want to cut it to make them into the right shape.


Start to cut out your shapes.


Save the little pieces to bake into ground beef alternative.


Use a sharp knife to smooth off the edges. Once you bake this, the tofu will puff a bit and change shape, so don’t go too crazy making it perfect. The less you mess with it the better because it’s pretty dry and will crumble. Once it crumbles it won’t go back on. Drizzle these with olive oil and sprinkle some Italian herb seasoning all over them.


Bake it for around 12 minutes at 400 degrees. Check it to make sure it doesn’t burn.


Plate it up! If you want to be able to pick up the chickun legs and they are too wobbly, you can stick a kebab skewer through the middle.


Bonus! Super easy gravy recipe-

  • 4 Tablespoons cornstarch
  • 4 Tablespoons Braggs
  • 1Tablespoon toasted sesame oil
  • 2 Tablespoons nutritional yeast
  • 2 cups boiling water
  • unsweetened soy milk

Stir the top 4 ingredients together. Add in the boiling water (I use water from boiling potatoes because if I’m making gravy, I’m making potatoes!!). Thin the gravy with unsweetened soy (or other non dairy) milk.


Easy cultured tofu

You don’t have to make the cultured tofu from scratch. You can make it a faster, easier way as well.

What you need:

Pour the milk into a large pot.


Add in 1/4 cup apple cider vinegar per quart of milk.


You will see the milk begin to curdle right away. Bring the soy milk and vinegar to a low boil on medium heat, stirring regularly so that it doesn’t burn to the bottom.


It will start to thicken as it heats. The proteins are uncurling from the heat and acid.


When you start to see the “noway” separating, you can take it off the heat and let it cool a little.


Pout it into your drip station. It will drip out rapidly.


You can stir it to keep the process moving along.


Once its to a dough-like texture, add in a teaspoon of salt (for two quarts of milk) and two level scoops of Avellana Vegan Cultures.


Wrap it up in its cloth, put a bowl on top, and put something heavy into the bowl.


Place the whole drip station into your fermentation station. Leave it here for 24 hours.


Pull it our after 24 hours. It’s ready!



Stuffed peppers with cultured soy “meat”

What you’ll need:

  • Two cups cooked rice
  • One bag of cauliflower rice (optional-if you don’t use, double your rice)
  • A large block of cultured tofu-easy or from scratch
  • Six peppers (I prefer green but only had red)
  • One eight oz. package of white mushrooms
  • One jar of tomato sauce
  • One onion
  • 2-3 cloves of garlic

How to make it:

Crumble your cultured tofu (or regular tofu if you prefer that) and sprinkle around one tablespoon of olive oil and one teaspoon of salt. Bake at 400 degrees until lightly browned. You’ll need to stir it every couple minutes so that it doesn’t stick.



Put your chopped onion in a pot with a small amount of water or olive oil and cook for a minute or two.


Chop the mushrooms and add them in along with the crushed or minced garlic.


Cut the tops off of your peppers and put them into a deep pan that can be covered. You can cut the bottoms off too, if they are wobbly.


Your tofu should be browning after ten minutes or so!


Cook up your rice. Once it’s done, I just pour the riced cauliflower into the pot and let it steam. Stir them together and add to your mushrooms and onion.


Add in a quarter of the jar of tomato sauce and the browned cultured tofu. I put kalamata olives in mine this time.  Taste the filling to see if it needs salt or other spices to balance it out.


Stuff your peppers with the filling. Top the tomato sauce jar off with water to thin the sauce. Shake it up and pour it over your peppers.


Cover and bake at 400 degrees until your peppers are the desired softness. I like mine really soft! Really soft takes an hour or so.


This dish is low calorie and so delicious. Between the immune building garlic, the peppers, and the cultured tofu, it also really packs a healthy punch!



Cultured Valentine Love


What to give the person who seems to have everything? How about the gift of gastrointestinal health, immunity, relief from inflammation, and possibly even an emotional feeling of happiness and well being?!?


Culturing foods has been happening for thousands and thousands of years. We use culturing to preserve foods naturally, with the benefit of added heath and well being. There are two ways to culture (ferment) foods. 1. wild fermentation and 2. controlled fermentation. When you are using the wild version of fermentation, you are relying on the bacteria that is naturally present in the air and on whatever you are trying to ferment. When you use a controlled ferment, you add a culture that gives the process a head start and helps to regulate the final product.

You can use Avellana vegan cultures to kick start your vegetable and fruit fermentation! This will

  • cut down your fermentation time,

  • reduce the amount of pathogenic bacteria in your final product,

  • reduce the risk of bad molds ruining your hard work,

  • and produce a delicious and super powered probiotic ferment!

You can have fermented foods in just 24 hours, using a fermentation station, Avellana Vegan Cultures, and your vegetables.

It’s simple-

1. Cut up your vegetable (I chose beets and turnips for Valentine’s Day)

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2. Put vegetables into a jar and fill with water. Put one scoop of Avellana Vegan Cultures and one tablespoon salt per quart of water/vegetable.


3. Put jar in your fermentation station at 80-100 degrees for 24-72 hours. Burp your jars every 12-24 hours.


4. Want to make a special Valentine’s Day treat? Cut your veggies into hearts and have a healthy Valentines Day!






Avellana Vegan Cultures

A super potent culturing mix for making dairy free yogurts and cheeses. (Cost includes shipping.)



A super potent culturing mix for making dairy free yogurts and cheeses. (Cost includes shipping TO CANADA)