What IS the veggie mashup? It is like a probiotic bullion cube for your favourite sauces, dips and risottos or whatever you enjoy making the most. You can use one cube of this to substitute for salt or vegetable stock in a recipe or when creating your own.
Use this link for ideas about how to use your mashup
https://stephjacksonprograms.s3.us-west-2.amazonaws.com/Friendly+Flora+Collective/FFC+Recipes/veggie+mash+ideas.pdf
Download the recipe to print or view offline or on your tablet. Use the app, plant powered probiotics to view this recipe easily on your iphone. Check out the Veggie Mashup Ideas handout for some inspiration on how to use your umami cubes of probiotic goodness. Don’t forget to share your ideas in the comments.
or drop this link into your browser for mashup ideas
Hi Steph, i see the Mash video was from 2022. Did the 2nd part ever get posted? If so where would I find it? Thanks!
Debra
hi Debra, there should be a PDF of ideas for the mashup. I use this all the time, if it is not currently linked on this page I will add a link. I use this in everything from dressings to stir fries and soups.
Hi Debra, thanks for letting me know. I looked and the link wasn’t working so I have reposted the veggie mashup ideas page on the recipe. Please let me know if you were able to download it correctly.
Hi Steph, Thanks for your reply. The link works to the recipe which has tips and tricks but I don’t see the “ideas “ for use you mention, other than you use for everything , dressings, Was that the idea section?
I took a look at the zucchini relish video and in the recipe pdf and once before you mention an app for iPhones. I have searched the app store and there is a result for plant ID. Is the app still available?
I am also confused by a message to confirm subscription to my posts. I tap the button but am unclear how to proceed to confirm. Please help.
Thanks, Debra
Hi Debra, I will test out the post subscription thing to see what that looks like, since I get them all I haven’t tried that but it is good so that you only get notifications about the things that you were active in. Our app is called plant powered probiotics. I definitely use the plant ID app myself because I am really into plant identification. I think there was a fee for that one. The plant powered probiotics should be free.
Okay so this is embarrassing. I just scrolled up and see the link for “ideas”. I didn’t see that on the recipe page before. Thank you for your time.
Have a great holiday season.
Debra
Hi Debra, that’s funny though because the link was there but I don’t think it was working until I replaced it the other day so that is good. Good for you to remind me. 🙂 I really love these weird veggie cubes.
Hi, The link for the FFC Veggie Mash Ideas under the PDF tab does not work on my iPad or PC when logged in. I can see the words, but not active. I can only see the recipe if I click the link for Downloading the PDF file. It would be helpful to get some additional ideas how to incorporate this veggie mashup.
Thanks,
Kris
Thank you Kristine, I will fix that link next week, I got some help. I need it!
Steph was looking for the continuation at the end of the video – has it been uploaded? Thankyou
Hi Rhonda! Do you mean the ideas of what to do with the Mashup? I put that in a PDF instead. I believe the whole video is up there as is. Maybe Jasper forgot to edit something out where I accidentally said I would see you in x days or hours (I often say that and he has to edit it out…) but yes this is the complete video unless… there is something wrong with the playback from Vimeo? I really like this mashup and use it all the time. I hope you try it.
Is there one pdf or two? I printed one the zucchini relish recipe. I do not see the VeggieMashupIdeas pdf
Hi Steph, did you film the follow up showing what is did with this after it fermented?
Hi Cherie yes but I have not posted it, I find these so so useful so hope to post them this month. I will post a dip and a soup. I usually literally replace boullion cubes in most recipes with these.
I am so excited to try this recipe! Loaded with nightshades which I do not ordinarily eat, it provides a way for me to eat these long-lost foods. I do hope and pray that I can digest them without side effects (usually pain). The only thing preventing me from having made this yesterday is that with the lockdown going on here, I can’t get organic for many of the ingredients. But hopefully within the next month I will be able to get them.
On second thought, I suppose that one could leave out the tomatoes and other reds, so that the color would actually be green. I may end up trying that.
My mouth is watering!
Thanks, Steph! This is a great idea.
Even if we exclude cabbage from the mix, can we exclude starter?
I think for this one I would include either the cabbage or the starter, even just one leaf which you pull out later, for the friendly bacteria.
Will we get to see the end result?
Hey Judy! I just filmed the reveal which we will start editing tonight. It turned out awesome, really good actually. I am between blenders so I used the stick blender but if you have a regular high speed blender you can make it really smooth and add it to… everything?
If this is added to soup cooked on the stove, will all the nutrients be in tact?
That’s a good question 🙂 the truth is that fermenting these changes the nutrient content quite a bit. A lot of the antioxidants are depleted after fermentation, those are the ones that are mainly susceptible to loss with cooking anyway so from that point there isn’t much change. The minerals are more stable and the B vitamins will actually be increased with fermentation and should be ok if they’re not cooked for too long.
I mostly use these raw but I do like to reduce/reuse/rethink and I feel like even something not quite ideal from my own kitchen is probably a healthier choice than whatever it was substituting for. One thing that I do is sometimes I cook the whole recipe then I wait until it has cooled a bit and THEN add the cube for salt/flavouring and then taste it for salt afterward, I can never really eat boiling soup anyway. What do you think about the nutrients and what would you do?
Was the bowl you fermented the mash up in made of stainless steel?
Yes! Another good point. I only have a couple bowls that I completely trust, there is some stainless steel that is just not as pure. If you can get pharmaceutical grade then great, glass is always best though. Plastic works too in that it doesn’t kill the bacteria.