Tag Archives: Vegan

Tamari Roasted Almonds

tamari_almonds

I spent almost the entire weekend outside with my sister — weeding and tilling, planting flowers, and laying down plastic to keep the weeds at bay. There’s still a long list of things to be doneĀ yesterday, and I feel like I’ve been hit by a train (but in a good way.) I think we’re off to a solid start on our best garden yet, and I can’t wait to get back out there.

making_progress

We took a break yesterday for a visit from our Mom, who is the source of our green thumbs. So of course we celebrated Mother’s Day with a trip to our neighborhood garden store. And also a special cake that my mom requested, which turned out even better than expected. That one will be making an appearance on the blog later this week.

But for now, I bring you something that only takes a little bit of effort: Tamari roasted almonds.

in_the_garden

I got hooked on tamari almonds working at a health food store in college, and for years paid way too much to buy them already roasted. I attempted to make my own a few times, back when I was first learning to cook, and always ended up with almonds that were either chewy or burned (usually both.) After you’ve ruined a few pounds of raw almonds, the pre-roasted ones start to look like a bargain.

raw

But last year, I revisited the idea and finally figured out how to make my own. And not only is it really simple, but much less expensive. Only I eat more of them than ever now, so I suppose it all balances out.

Tamari Roasted Almonds

Cook Time: 15 minutes

Yield: 3/4 pound

Tamari Roasted Almonds

Ingredients

  • 3/4 pound raw almonds
  • 3-4 tablespoons tamari soy sauce

Instructions

  1. Spread almonds in a single layer in a large baking dish.
  2. Set oven to 325 and put almonds in, don't bother preheating. Set a timer to check them in 8 minutes.
  3. Stir and check the almonds every 2-5 minutes, gradually they will start to get a little more color and give off a toasty aroma.
  4. Sprinkle soy sauce over almonds and stir to coat; they should be a little wet but not swimming in it.
  5. Place almonds back in the oven for a couple minutes with the door cracked, stirring occasionally. When the liquid is almost all absorbed, transfer almonds to a dish to cool. Store in an airtight container.
http://www.homegrowngourmet.org/tamari-roasted-almonds/

 

 

Sunchoke Soup

We were all hoping for a foot or two of accumulation. But a day of heavy, slushy snow melting right into the ground was almost as sweet.

melting_as_it_hits

Even sweeter were the sunchokes I dug the day before.

sunchokes_freshly_dug

sunchoke_soup_finished

Do you know about sunchokes? They’re also called Jerusalem Artichokes, and they have a flavor reminiscent of artichokes. But they’re actually related to the sunflower, and the “choke” is a tuber that grows underground and looks a lot like ginger root.

sunchoke_payload

Sunchokes are similar to potatoes, but much higher in fiber and with a subtle, earthy, nutty flavor. A little like mushrooms, a little like artichokes. Hard to describe, but totally delicious. Use them in place of potatoes, or in combination with them. Or eat them raw.

sunchoke_soup_ingredients

 

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