Seasonal Recipes Archives ~ Homestead and Chill https://homesteadandchill.com/category/food-ferment/seasonal-recipes/ Organic Gardening | Real Food | Natural Health | Good Vibes Tue, 05 Sep 2023 15:09:24 +0000 en-US hourly 1 https://wordpress.org/?v=6.2.2 https://homesteadandchill.com/wp-content/uploads/2021/01/H-75x75.png Seasonal Recipes Archives ~ Homestead and Chill https://homesteadandchill.com/category/food-ferment/seasonal-recipes/ 32 32 155825441 Delicious Sourdough Zucchini Bread Recipe (Optional Walnuts or Chocolate)  https://homesteadandchill.com/delicious-sourdough-zucchini-bread-recipe/ https://homesteadandchill.com/delicious-sourdough-zucchini-bread-recipe/#comments Mon, 17 Jul 2023 21:38:23 +0000 https://homesteadandchill.com/?p=2061510 You’re going to love this healthy sourdough zucchini bread recipe. It's easy, flexible, and melt-in-your mouth delicious! Make it vegan, with discard or active starter, turn it into muffins, bake now or later, add chocolate or walnuts... the options are endless!

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Buckle up buttercup, because you’re going to love this sourdough zucchini bread recipe. Not only is it melt-in-your mouth tender and delicious, but the recipe is also very flexible and easy to customize! You can make our sourdough zucchini bread with discard or active starter, turn it into muffins, make it vegan, let the batter sit to ferment, or bake it right away. Keep it simple with zucchini alone, or add walnuts, chocolate chips, or other mix-ins to change things up! We’ve played with several variations – and they all turn out great.

With no refined sugar, no added banana or pineapple (apparently that’s a thing), this healthy sourdough zucchini bread recipe is as simple and pure as they come. Made with wholesome real ingredients, it’s less overpoweringly sweet than some other recipes out there – but no less delicious! Plus, I’ve included options to use whole wheat pastry flour (my favorite) which makes it even more nutritious. Not to mention this is a great way to use up extra zucchini during peak zucchini season in the garden!


Need a strong, established starter? We offer organic sourdough starter in our shop here!



Can you make sourdough zucchini bread with frozen zucchini?


Absolutely! When we’re harvesting more than we can eat fresh, we often grate and freeze shredded zucchini in one or two cups portions to later use in baked good recipes – just like this sourdough zucchini bread! Simply defrost the frozen zucchini before adding it to the batter, using the same called-for amount. I like to pull it out of the freezer at least a day in advance to defrost in the fridge. See more tips about freezing zucchini here.


A small plastic tub full of freshly grated squash is held in a hand. Below is a cutting board with squash ends and grated pieces along with another container of grated squash.
Freezing grated zucchini, from this tutorial


Should I use active sourdough starter or discard?


You can use either discard or active starter to make sourdough zucchini bread. Using active starter (recently fed, used at peak activity) will result in a slightly lighter, more airy and fluffy loaf. We’ve also made this recipe using discard and it turned out great! It was a tad more dense and tangy, but not in a bad way. 

Note: by “discard” I mean you can use inactive, not fully risen starter. However, I don’t recommend using the first discard from a very old, acidic, neglected starter that hasn’t been fed in several weeks or longer.

Looking for other ways to use discarded starter? See our list of the 15 Best Sourdough Discard Recipes here.


A quart mason jar is overflowing with freshly activated sourdough starter. Some of the starter is dripping down the side of the top portion of the jar.
She’s risen and ready!


Tips to make the best sourdough zucchini bread:


  • Use standard-size zucchini to make sourdough zucchini bread, NOT massive overgrown garden monsters. Extra-large zucchini has a lower skin-to-flesh ratio and are usually more spongy, soft, and watery – and will offer less pretty dark green specs in the bread! Instead, use huge zucchini to make zoodles or this fiesta-style stuffed squash recipe.

  • You can also make this recipe with other summer squash, such as yellow zucchini or yellow crookneck squash.

  • Mix the ingredients in the order provided in the directions: wet, then dry, then zucchini and other optional add-ins.
  • Use appropriate wet and dry measuring cups for the given ingredient. Also, it’s best to fluff and spoon flour into measuring cups and then level it off with the back of a knife – NOT scoop the measuring cup straight into the bag of flour, which can pack it too much.

  • Use whole wheat pastry flour if you can! While you can make sourdough zucchini bread with all-purpose flour or white bread flour, I really love the slightly more tender, soft texture whole wheat pastry flour yields. Plus, it has more fiber and health benefits (e.g. lower glycemic index) than white flour!

  • The batter texture should be thick, pourable, but not runny. Given the unique nature of baking with sourdough starter, you may find the need to adjust the consistency. Adjust the texture if needed by adding a couple tablespoons more flour (to thicken) or a couple tablespoons of milk (to make more thin).

  • For added nutritional value, let the sourdough zucchini bread batter ferment awhile before baking (though not required). See fermentation time notes below. 


Two slices of sourdough zucchini bread sit atop a white ceramic plate. Nearby is the rest of the loaf sitting on parchment paper along with a small butter knife with a tab of butter resting on the end. Some squash is flanking the edge of the image for garnish.



A note on batter fermentation time


Because this sourdough zucchini bread recipe uses both baking soda and baking powder, an extended fermentation time isn’t required to get a good rise (unlike most other sourdough bread recipes). Meaning, you can bake it right away! However, if you skip the proof and fermentation stage, you’re missing out on some added flavor and nutritional benefits. 

I personally like to let the batter sit for at least 4 hours (up to 18 hours) before baking. I’ve found 8 to 12 hours to be the sweet spot! This gives the sourdough starter ample time to interact and ferment the flour and other ingredients in the batter, while still yielding an amazing texture, flavor, and rise.

Yet because this recipe contains egg, the raw batter can only sit out at room temperature for up to 4 hours according to food safety best practices. So, either set your timer and bake it after 4 hours at room temp, or let it sit at room temperature for a few hours and then move it to the refrigerator for the remaining ferment time.  

Learn why fermented sourdough bread is healthier than other bread here.


A birds eye view of three white ceramic bowls of different sizes, each with ingredients for sourdough zucchini bread, the small one is full of grated zucchini, the middle bowl is full of flour and other dry ingredients and the large bowl is full of the wet ingredients, the lemon zest is resting on the top of the batter.
Tip: Mix the wet and dry ingredients separately first, then combine and add the zucchini


Sourdough Zucchini Bread Ingredients


This recipe yields 1 standard size loaf (9×5” pan or or 8.5″ x 4.5″ pan), two mini loaves, or 12 muffins.


Dry Ingredients

  • 1.75 cup whole wheat pastry flour. Okay to substitute with all-purpose or white whole wheat flour, though I found all-purpose flour made it a tad more crumbly.
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp sea salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • Optional: pinch (⅛ tsp) allspice


Wet Ingredients

  • 2 cups fresh grated zucchini (lightly packed, not wrung out). You’ll need about 1-2 medium to large zucchini. Yes, you can substitute zucchini with other summer squash (e.g. yellow crookneck).
  • ½ cup real maple syrup*
  • ¼ cup honey*
  • ⅓ cup coconut oil or butter, melted. We’ve tried both, and while the difference is subtle, we prefer the flavor and texture of the finished sourdough zucchini bread made with coconut oil.
  • ½ cup sourdough starter, active or discard – or approximately 100 grams. 
  • 1 egg or egg substitute
  • 2 tsp fresh lemon zest
  • 1.5 tsp vanilla


Optional add-ins: ½ cup each of chocolate chips, dried fruit (e.g. raisins or cranberries), nuts or seeds like walnuts, pecans, or pumpkin seeds (pepitas). Pepitas can be used whole, but I suggest to lightly crush walnut or pecan halves into smaller pieces. If using walnuts alone (no other additions), feel free to add up to 1 cup. We love these organic semi-sweet chocolate chips.

*If you don’t have both honey and maple syrup, you can substitute and use just one (¾ cup total) but we really love the balance and flavor when using some of each.


Supplies needed

  • Mixing bowls
  • Measuring cups
  • Cheese grater or food processor
  • A standard 9×5 bread pan, or muffin pan. 
  • Parchment paper (if your pan isn’t non-stick) or muffin liners


If you have any issues with the sourdough zucchini bread sticking to your pan, try our favorite non-stick USA bread pan instead. I can’t recommend it highly enough. It’s lined with food-grade silicone, making it totally nontoxic – and the bread literally slides right out! (We use this wide shallow version to bake our sourdough focaccia too).


How to Grate Zucchini for Bread


The easiest way to grate zucchini is with a box cheese grater. Simply cut off the stem and butt end, and shred away! You could also run it through a food processor. And no, unlike some other zucchini recipes, you do NOT have to strain or wring out the liquid from the zucchini! It helps make the sourdough zucchini bread perfectly moist as-is. Simply grate and mix into the batter at the end.


A close up image of a piece of squash that has been partially grated with a box grater. Another squash sits behind the grater with half of the squash poking out from behind.


How to Make Sourdough Zucchini Bread


Instructions: Batter Prep


  1. Whisk together the wet ingredients: melted coconut oil or butter, maple syrup, honey, vanilla, and lemon zest. (When zesting the lemon, try to get only the yellow portion of the skin, not the bitter white part.) Then beat in one egg. Avoid adding the egg directly into hot oil or butter.

  2. Next, stir in the sourdough starter. Mix well.

  3. In a separate bowl, combine and thoroughly mix all of the dry ingredients: the flour, baking soda, baking powder, salt and spices.

  4. Slowly add dry ingredients into the wet bowl. Gently stir and mix only until combined. Do not over mix! A few lumps are okay.

  5. Finally, fold in the grated zucchini along with any optional add-ins like nuts or chocolate chips. Again, avoid over-mixing.

  6. Cover the bowl with beeswax wrap or a damp towel during fermentation to prevent the batter from drying out.

  7. For the most nutritious results, allow the batter to ferment for 8 to 12 hours (though you can bake it sooner if you wish). Following food safety best practices, batter with raw egg should not be out at room temperature for more than 4 hours. So, we typically let the batter sit at room temperature for about 2 to 3 hours, then refrigerate it for the remainder of the time (usually overnight). For a shorter schedule, leave it out the entire time and then bake before the 4 hour mark.


A white ceramic bowl of freshly grated squash sits in the foreground, beyonds is a large bowl, partially filled with wet batter.


Instructions: Baking & Storage


  1. Preheat the oven to 350° F. Take the batter bowl out of the refrigerator and allow it to warm up at room temp for 30 to 45 minutes (while the oven is preheating).

  2. Grease a 9×5″ bread pan with butter or oil, or line it with parchment paper like this.

  3. Pour/scoop the batter into the greased pan and smooth out the top with the back of a spoon.

  4. Bake the sourdough zucchini spice bread on 350° F for 60 to 65 minutes, until a tester (toothpick) comes out clean. Check the bread around the 40-45 minute mark and cover/tent with foil if the top is browning too quickly. Half loaves and muffins will take about half the time.

  5. Allow the bread to cool for 15 mins in the pan. Then take it out and transfer it to a cooling rack.

  6. Enjoy! This healthy sourdough zucchini bread is excellent on its own, but also pairs incredibly well with cream cheese.

  7. The bread is best if consumed within 4 to 5 days. (Honestly, it’s even better on the second day than the first!) To retain moisture, store the bread wrapped, in a sealed bag, or in a food storage container with a lid. Refrigeration not required. You can also wrap and freeze leftovers for up to three months.


How to make sourdough zucchini muffins:


You can easily turn this zucchini sourdough bread recipe into muffins by following the same instructions , but divide the batter into a greased or paper-cup lined muffin pan instead. Bake for 25 to 30 minutes for standard size muffins and about 35 minutes for jumbo-sized. 


A birds eye view of the wet batter of sourdough zucchini bread inside of a baking dish.
A birds eye view of a loaf of sourdough zucchini bread that has just been pulled from the oven, still sitting inside of the baking pan. The top is light brown with a nice open ear and crumb on the top.
A slice of sourdough zucchini bread with a tab of butter sitting in the middle of the slice on a small ceramic plate,  a small butter knife is resting on the plate. Nearby is the rest of the loaf as well as some fresh summer squash.
When it’s still warm, I like to add a little pad of butter to the bread. Once cooled, it’s also fantastic with cream cheese spread on top!
A birds eye view of two slices of sourdough zucchini bread with walnut and chocolate chips that are sitting on a white ceramic plate. Underneath is a piece of parchment paper and the remaining loaf of bread that has yet to be cut.
A sourdough zucchini bread loaf with added chocolate chips and walnuts. Yum!


And that’s how to make delicious, healthy sourdough zucchini bread.


I hope you love this sourdough zucchini bread recipe just as much as we do! If so, please let us know in the comments and leave a review or rating. Please also feel free to ask any questions you may have. Otherwise, be sure to check out our other popular sourdough and zucchini recipes below. We even have another zucchini sourdough recipe to try: this rustic (not sweet) classic sourdough boule loaf with zucchini and walnuts. Enjoy!


Other recipes you may like:


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Delicious Sourdough Zucchini Spice Bread (or Muffins)

You’re going to love this healthy sourdough zucchini bread recipe. It's easy, flexible, and melt-in-your mouth delicious! Make it vegan, with discard or active starter, turn it into muffins, bake now or later, add chocolate or walnuts… the options are endless!
Course Bread, Breakfast, Dessert, Holiday Dish, Snack, Sourdough
Keyword easy sourdough zucchini bread, healthy sourdough zucchini bread, sourdough zucchini bread, sourdough zucchini muffins
Prep Time 20 minutes
Cook Time 1 hour
Servings 1 9×5″ loaf

Equipment

  • 1 9×5" (or 8.5 by 4.5") baking pan
  • box cheese grater or food processor
  • Mixing bowls
  • measuring cups and spoons

Ingredients

Wet Ingredients

  • 1/3 cup coconut oil or butter, melted
  • 1/2 cup real maple syrup
  • 1/4 cup honey
  • 1 large egg (or egg substitute)
  • 1.5 tsp vanilla extract
  • 2 tsp lemon zest
  • 1/2 cup sourdough starter (active or discard) about 100 grams
  • 2 cups grated fresh zucchini (not wrung out, add to batter at the very end) OR other similar-textured summer squash

Dry Ingredients

  • 1 3/4 cups whole wheat pastry flour (okay to sub with all purpose or white whole wheat flour)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp sea salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 pinch allspice (less than 1/8 tsp) optional

Optional: 1/2 cup each walnut pieces, chocolate chips, raisins, pecans, pumpkin seeds (pepitas) – up to 1 cup total

    Instructions

    • Whisk together melted coconut oil (or butter), maple syrup, honey, lemon zest, and vanilla. Then beat in one egg.
    • Next, stir in the sourdough starter. Mix well.
    • In a separate bowl, combine and thoroughly mix all of the dry ingredients. (Tip: Fluff and add the flour to a measuring cup with a spoon and then level. Don't scoop the measuring cup into the bag)
    • Slowly add dry ingredients into the wet bowl. Gently stir and mix only until combined. Do not over mix.
    • Finally, add the grated zucchini along with any optional add-ins like nuts or chocolate chips.
    • Cover the bowl with beeswax wrap or a damp towel during fermentation to prevent the batter from drying out.
    • For the most nutritious results, allow the batter to ferment for 8 to 12 hours (though you can bake it sooner if you wish). Following food safety best practices, raw egg should not be out at room temperature for more than 4 hours. So, we typically let the batter sit at room temperature for 2-3 hours, then refrigerate it for the remainder of the time (usually overnight). For a shorter schedule, leave it out the entire time and then bake before the 4 hour mark.
    • Preheat the oven to 350F. Take the batter bowl out of the refrigerator and allow it to warm up at room temp for 30 to 45 minutes (while the oven is preheating). 
    • Grease a 9×5" bread pan with butter or oil, or line it with parchment paper
    • Pour/scoop the batter into the greased pan and smooth out the top with the back of a spoon.
    • Bake on 350F for 60 to 65 minutes, until a tester (toothpick) comes out clean.
    • Allow the bread to cool for 15 mins in the pan before taking it out and transferring it to a cooling rack.
    • Enjoy! The bread is best if consumed within 4 to 5 days. Store the bread wrapped, in a sealed bag, or in a food storage container with a lid to retain moisture. Refrigeration not required. You can also wrap and freeze leftovers for up to three months.

    Notes

    To make sourdough zucchini muffins:

    Follow the same instructions but then divide the batter into a greased or paper-cup lined muffin pan and bake for 25 to 30 minutes for standard size muffins (about 35 minutes for jumbo muffins).



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    How to Make Chive Blossom Vinegar + 8 Ways to Use it https://homesteadandchill.com/chive-blossom-vinegar-recipe-uses/ https://homesteadandchill.com/chive-blossom-vinegar-recipe-uses/#respond Tue, 27 Jun 2023 20:08:30 +0000 https://homesteadandchill.com/?p=2060785 Come learn how to make chive blossom vinegar - a gorgeous and delicious bright pink herbal infused vinegar. It's incredibly easy to make, and adds a bright zing of flavor to a wide variety of meals!

    The post How to Make Chive Blossom Vinegar + 8 Ways to Use it appeared first on Homestead and Chill.

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    Chive blossom vinegar is a quintessential spring garden-to-table recipe. This colorful herbal vinegar can add a bright zing of flavor to a wide variety of dishes. Plus, it’s so easy to make, it really shouldn’t be called a “recipe” at all! This post will walk you through the simple step-by-process along with frequently asked questions – including how to use chive blossom vinegar.



    What is chive blossom vinegar?


    Chive blossom vinegar is an herbal infusion made by soaking fresh chive flowers in vinegar – much like pickling. As the pretty lavender flowers soak, their flavor, color, and nutrients seep into the vinegar. Chive blossoms are especially high in vitamins K, C, and A. After steeping, the blossoms are strained away and the result is an absolutely gorgeous, bright pink infused vinegar.

    So, what does chive blossom vinegar taste like, you ask? Well, like vinegar… with a hint of chives! Edible chive blossoms taste a bit like green onions, but have a more mild, delicate flavor than the green chives themselves. The flavor also depends on the type of vinegar you use to make it. 


    A hand is holding a wooden bowl that is full of purple blossoms, a few chive stems with blossoms on the end are held next to the bowl with the same hand. The backdrop is an array of perennial plants with purple, pink and orange flowers.


    Ingredients


    • Fresh chive blossoms 
    • Vinegar, such as white wine vinegar (used here) or apple cider vinegar
    • A jar or other container with a lid


    Exact measurements aren’t important. I use about 1 heaping cup of chive blossoms and 2 cups of vinegar. 


    What kind of vinegar should I use?


    You can make chive blossom vinegar with any kind of culinary vinegar. White wine vinegar, rice vinegar, and apple cider vinegar are all popular choices. We use white wine vinegar in this recipe, which creates a really nice balance of sweet, tangy, and mild onion flavors. I also love to use homemade apple cider vinegar when we have it on hand. Red wine vinegar can also be used, but white wine vinegar really lets the beautiful natural color of the chives shine! Some recipes call for plain white vinegar, though I think the flavor is a little too harsh for my taste.


    A stream of clear liquid is streaming down from the top of the image into a pint mason jar full of purple flower blooms.


    How to Make Chive Blossom Vinegar


    1. Start by harvesting chive blossoms. For the best results, choose young fresh flowers that are fully open but haven’t yet begun to fade or dry out on the plant.

    2. Use a strainer to wash the chive blossoms under cool running water, and shake or gently pat dry with a towel after. The flowers don’t need to be fully dry however.

    3. Add the chive blossoms to a clean jar, or other suitable container with a lid.  Fill the jar at least two-thirds full with flowers.

    4. Next, pour vinegar over the blossoms until they are completely submerged and/or until the jar is full. Stir and press the flowers down.

    5. Add a lid, and set the jar aside in a cool dark place (room temperature) to soak and infuse for at least one to two weeks.* (See quick heat method option below.) During the first couple of days, you may want to gently tip or shake the jar to move things around so the top floating blossoms get soaked in vinegar too.

    6. When the time is up, use a colander and/or cheesecloth to strain the chive blossoms from the vinegar. Reserve the vinegar to keep, and compost or discard the used flowers. (I like to use the bottom of an empty jar to gently press out any remaining liquid from the flowers, shown below.)

    7. Finally, add your beautiful finished vinegar to a bottle or jar, and enjoy! See a list of ideas and ways to use chive blossom vinegar below.

    8. Chive blossom vinegar is safe to store at room temperature for several months, though refrigeration will extend its shelf life even further. See storage and expiration notes below. 


    A pint mason jar full of chive blossoms that are covered completely in vinegar. Beyond are a few more chives with light purple blossom blooms atop the green chive.
    Just after pouring vinegar into the jar
    A hand is holding a pint mason jar upside down by the lid, the plant material inside is infusing, turning the vinegar into a pinkish color. Beyond is an array of purple, pink, and yellow flowers.
    Two weeks later
    A hand is holding a pint mason jar from the top while pressing down onto a wire mesh strainer full of chive blossoms that have been strained from the chive blossom vinegar sitting in the liquid measuring cup below.
    Using a jar to lightly press the chives in the strainer to squeeze out the extra liquid


    Quick heat method to make chive blossom vinegar


    Looking to make chive blossom vinegar more quickly? Lightly heat the vinegar on the stovetop first, then pour warm-hot vinegar over the flowers instead. The heat will speed up the infusion process and the vinegar will be ready for use in just three days. (This method works, but the result isn’t quite as rich or high-quality as a slow, gentle infusion – so it’s worth the wait! Keep in mind that heating apple cider vinegar will reduce its health benefits.)


    How long does chive blossom vinegar last?


    Chive blossom vinegar should stay good for many, many months. After all, you’ve essentially preserved the chive blossoms by pickling them! It is shelf-stable and can be stored at room temperature for up to 2 to 3 months. When stored in the refrigerator, it can last for up to a year.  Putrid, off odors or cloudiness are signs that the vinegar has gone bad and should be discarded. 


    A fancy glass bottle is in the foreground full of brilliantly light red liquid. Beyond there is a smaller bottle that is halfway full of the same liquid, a stainless steel funnel is sitting inside the top opening.


    How to Use Chive Blossom Vinegar


    One of the most common ways to use chive blossom vinegar is as a salad dressing on green salads, though it can be used in many other ways! Use it in any recipe that calls for vinegar where you’d also enjoy a hint of mild onion flavor.


    1. Salad dressing. Drizzle the vinegar right over salad with a bit of olive oil, or use it as an ingredient in other homemade salad dressing recipes. It’s especially awesome for vinegar-forward salads like greek salad!

    2. In potato salad or pasta salad, corn salads, rice salads, or other similar dishes that call for acid (vinegar or lemon juice).

    3. Dips and sauces. A little splash will bring a welcome oniony-zing to homemade tzatziki sauce, hummus, salsa, guacamole, pesto, artichoke or caramelized onion dip, baba ganoush and more.

    4. Pickles. Chive blossom vinegar makes a flavorful pickling brine that can be used to pickle other vegetables, such as in this quick refrigerator dill pickles recipe or to make pickled peppers. You can use 100% chive blossom vinegar to make pickles, or just a portion mixed with other vinegar.

    5. Egg dishes. I love adding a sprinkle of apple cider vinegar and fresh chives to egg salad and deviled eggs, so why not chive blossom vinegar?

    6. As part of a marinade, such as for roasted vegetables or meats. I bet it would even be tasty with fish and chips, like malt vinegar!

    7. Brighten soups. Many soup, stew, and chili recipes call for a little splash of vinegar or lemon juice at the end – including our favorite kale lentil soup! The acid really helps to brighten and bring together all the savory flavors.

    8. Burger or sandwich drizzle. I love a good loaded veggie sandwich or burger with a drizzle of oil and vinegar! You could also use chive blossom vinegar in lieu of balsamic in an oil-and-vinegar bread dipping plate, which pairs especially well with a rustic chewy loaf of homemade sourdough. 


    A glass bottle with a glass stopper for the top is full of brilliantly pink to light red chive blossom vinegar. A couple chive greens with blossoms are arrayed next to the jar while an arch full of pole beans and snap peas connecting two raised garden beds is in the background.


    And that is how you make and use chive blossom vinegar.


    So stinkin’ easy, right? I hope you enjoyed learning how to make this beautiful herbal vinegar. Perhaps it will become one of your new favorite spring rituals as well! Please let me know if you have any questions in the comments below, or if you come up with any more tasty ways to use it. Also please consider leaving a star rating below and/or sharing this post if you found it useful. Thank you so much for tuning in today, and enjoy!


    You may also enjoy:


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    Chive Blossom Vinegar Recipe (Ways to Use It)

    Come learn how to make chive blossom vinegar – a gorgeous and delicious bright pink herbal infused vinegar. It's incredibly easy to make, and adds a bright zing of flavor to a wide variety of meals!
    Course Dressing, Preserves, Salad Dressing, Sauce, Seasoning
    Keyword chive blossom vinegar
    Prep Time 10 minutes
    Infusion Time 10 days
    Servings 2 cups

    Equipment

    • 16 ounce jar or similar container with lid
    • strainer and/or cheesecloth
    • storage bottle or jar

    Ingredients

    • 1 cup fresh chive blossoms (exact measurements not necessary)
    • 2 cups vinegar of choice – white wine vinegar recommended (apple cider vinegar or rice vinegar are also good options)

    Instructions

    • Harvest fresh chive blossoms. For the best results, choose flowers that are fully open but haven’t yet begun to fade or dry out on the plant.
    • Use a strainer to wash the chive blossoms under cool running water, and shake or gently pat dry with a towel after. The flowers don’t need to be fully dry however.
    • Add the chive blossoms to a clean jar, or other suitable container with a lid.  Fill the jar at least two-thirds full with flowers. 
    • Pour vinegar over the blossoms until they are completely submerged and/or until the jar is full. Stir and press the flowers down.
    • Add a lid, and set the jar aside in a cool dark place (room temperature) to soak and infuse for at least one to two weeks. * (See quick heat method notes below). During the first couple of days, you may want to gently tip or shake the jar to move things around so the top floating blossoms get soaked in vinegar too.
    • When the time is up, use a colander and/or cheesecloth to strain the chive blossoms from the vinegar. Reserve the vinegar to keep, and compost or discard the used flowers.
    • Finally, add your beautiful finished chive blossom vinegar to a bottle or jar, and enjoy!
    • Chive blossom vinegar is safe to store at room temperature for several months, though refrigeration will extend its shelf life for up to a year. Discard if it develops off/putrid odor or becomes cloudy.

    Notes

    Looking to make chive blossom vinegar more quickly? Lightly heat the vinegar on the stovetop first, then pour warm-hot vinegar over the flowers instead. The heat will speed up the infusion process and the vinegar will be ready for use in just three days. (This method works, but the result isn’t quite as rich or high-quality as a slow, gentle infusion – so it’s worth the wait! Keep in mind that heating apple cider vinegar will reduce its health benefits.)



    DeannaCat signature, keep on growing

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    Bitter Broth? How to Prevent or Fix Bitter Vegetable Broth (Stock) https://homesteadandchill.com/prevent-fix-bitter-vegetable-broth/ https://homesteadandchill.com/prevent-fix-bitter-vegetable-broth/#comments Tue, 28 Feb 2023 17:03:05 +0000 https://homesteadandchill.com/?p=2056146 Have you made your own broth or stock, but it ended up tasting bitter? Come learn ingredients to use (or avoid) to make the best-tasting homemade vegetable broth, plus easy ways to fix or save bitter broth to reduce bitterness!

    The post Bitter Broth? How to Prevent or Fix Bitter Vegetable Broth (Stock) appeared first on Homestead and Chill.

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    Have you ever spent hours lovingly making your own homemade broth or stock, only to have it end up tasting bitter? Ugh, that’s always a bummer! But it happens to the best of us. The good news is: there are a number of ways to prevent bitter broth – or even get rid of bitterness after it’s made! So, read along to learn what ingredients to use (or avoid) to make the best-tasting homemade vegetable broth or stock, plus a few easy ways to fix and save bitter broth to improve its flavor.



    How to make homemade vegetable broth


    Homemade vegetable broth is made by combining a myriad of vegetables in a pot with water, and simmering it for about an hour to extract the vitamins, minerals, and flavors of the vegetables. Then, the liquid broth is strained and reserved while the leftover vegetables can go in the compost pile. 

    Common vegetable broth ingredients include onion, carrots, celery, garlic, tomato, and herbs, among others. You can use fresh vegetables to make homemade broth, or like we do, keep veggie scraps and trimmings in the freezer until you save up enough to make a fantastic zero waste homemade vegetable broth! 

    Learn how to make homemade vegetable broth using saved scraps here.


    The ingredients for vegetable broth are laid out on a brown walnut table. There are two gallon sized freezer bags full of vegetable scraps of various kinds. On top of a cutting board there are fresh herbs, a sprouting onion, and a bulb of garlic next to a large white ceramic bowl. A mason jar is off to the side which is half full of sun dried tomatoes.
    We save veggie scraps in the freezer until we have enough to make a big pot of homemade vegetable broth.


    How to prevent bitter vegetable broth


    To prevent bitter-tasting vegetable broth, create a well-balanced flavor profile by adding plenty of sweet, savory, acidic, and mild-flavored ingredients to the pot upfront.


    Great additions to broth include:

    • Sweet onion
    • Carrots. Shred, grate, or finely chop the carrots to increase their surface area and infuse the most sweet flavor into the broth.
    • Mushrooms
    • Garlic
    • Red bell peppers
    • Tomatoes – fresh, canned, frozen or tomato paste
    • Salt 


    A metal pot full of water with various vegetables such as onion, celery, tomato, carrot, squash, shallots, and leeks.


    What makes broth bitter?


    A number of ingredients may make vegetable broth taste bitter. Therefore, it’s best to avoid these ingredients – or use them in moderation. 


    • Onion skins
    • Peppercorns
    • Bitter greens, such as dandelion greens or mustard greens.
    • Tough or woody herb stems, such as rosemary stems, thyme stems, oregano stems, or even hard basil stems. Fresh tender stems from young herbs shouldn’t be as bitter.
    • Bay leaves add a nice subtle earthiness or even sweet flavor to soups, stews, and stock when used in moderation (just one or two leaves). However, bay leaves can also make stock bitter if used in excess. 
    • Celery leaves are often suspected to cause bitterness, but we use them in broth and soup all the time. Just go light on them. Also, the tender greens within the center/heart of a bunch of celery are far less bitter than the darker green leaves from the large outer celery stalks.
    • Brassica or cabbage family trimmings (e.g. broccoli or cauliflower stems and leaves) are also rumored to make vegetable broth taste bitter. However, we use small amounts of them in broth quite often and don’t think they cause any issues – especially compared to the other “bitter ingredients” on this list! If anything, peel and discard the outer skin of the stem and only use the tender inner portion in your broth. Broccoli stems are sweet in my experience!


    Onion peels and partial pieces of onion along with some celery scraps sit atop a granite type countertop.
    Onion skins, herb stems, peppercorns, brassicas, bitter greens, and tough celery greens are some of the suspected causes of bitter broth.


    Tips while cooking broth


    • For an even deeper, richer, sweeter broth flavor: roast or saute the vegetables in olive oil or butter before they go into the pot with water.

    • Bone broth or meat-based stocks are often simmered for several hours, up to 24 hours or longer. However, it’s not necessary to cook vegetable broth nearly as long! In fact, overcooking vegetable broth may make it bitter. Therefore, 45 minutes to an hour is plenty long. 
    • Be sure to stop and taste test your homemade vegetable broth after it’s been simmering for about 25 to 30 minutes. Then, if you need to make any adjustments or “fixes” – you have plenty of time to do so!


    Fresh vegetable broth scraps are sitting in a stock pot ready to simmer on low for a minute before the frozen scraps are added. There are carrots, onions, an assortment of fresh herbs, and garlic visible.
    Before adding water, I always sautés the onions, carrots, and herbs with a generous amount of butter to enhance their flavors first (though I probably should have omitted the herb stems here!)


    How to Fix Bitter Broth: 5 ways to reduce or get rid of bitterness


    The best way to reduce or get rid of bitter flavor in broth is to add sugar and acid to offset the bitterness. Adding sugar and acid doesn’t just mask the bitter flavor; it actually changes the chemistry within the broth!


    Do one or a combination of the following: 


    1. Add apples! Grate and add one sweet apple (e.g. Gala, Pink Lady, Fuji, Golden Delicious) for every 2-3 quarts of bitter broth in the pot. After adding grated apple, continue to simmer for an additional 30 to 45 minutes to sweeten up. Don’t worry! It may sound odd, but we even add apples to soup sometimes – like our creamy roasted butternut squash and sage soup. 

    2. If you don’t have any apples on hand, add a little sugar instead. Start with a small amount (no more than ½ tsp per quart of broth) and then taste and adjust as needed.

    3. Tomato paste is both sweet and acidic, and will help reduce bitterness in vegetable broth too.

    4. Enhance umami flavors with a sprinkle of nutritional yeast or dollop of creamy miso paste. I recommend mixing miso paste with a small amount of hot water to fully dissolve it before adding it to the broth.

    5. Turn up the acid with a splash of red wine vinegar, apple cider vinegar, or lemon juice – about ½ tsp per 2 quarts of broth – but after the broth is done cooking and removed from the heat. The tanginess brightens the broth and enhances all the other good flavors, including umami.


    DeannaCat is holding up two small apples in front of a large pot of vegetable broth. Apple will be added to offset the slightly bitter broth.
    This batch of broth was tasting bitter, so I grated up 3 small gala apples to add – which was also the perfect use for these older soft apples I wasn’t too excited to eat!


    And that’s how to fix bitter vegetable broth!


    Pretty easy, huh? I hope these tips help you make the best homemade broth ever. After making a large batch of broth (and allowing it to rapidly cool) we portion it out into these durable, reusable BPA-free quart containers to freeze. Then, we can use our own broth in recipes like no-chicken noodle soup, hearty kale lentil soup, creamy roasted tomato basil soup, vegan pumpkin 3-bean chili, and more. Yum!

    Finally, let us know if you have any questions in the comments below. Please also consider leaving a review if you found this useful!



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    Prevent or Fix Bitter Vegetable Broth

    Learn ingredients to use (or avoid) to make the best-tasting homemade vegetable broth, plus easy ways to fix or save bitter broth to reduce bitterness!
    Keyword fix bitter broth, homemade vegetable broth, reduce bitterness broth

    Ingredients

    DO use earthy, sweet, flavorful ingredients like:

    • sweet onion
    • carrots (grated/shredded carrot is especially good at adding sweet flavors)
    • mushrooms
    • red bell pepper
    • tomatoes
    • herbs
    • garlic
    • salt

    AVOID these bitter ingredients (or use minimally)

    • onion skins
    • peppercorns
    • bitter leafy greens
    • tough or woody herb stems
    • tough celery greens
    • more than 2 bay leaves
    • brassica/cabbage family trimmings

    Instructions

    Tips While Cooking Broth

    • Grate or shred sweet ingredients (like carrot) to increase surface area and sweet flavors.
    • For an even deeper, richer, sweeter broth flavor: roast or saute the vegetables in olive oil or butter before they go into the pot with water.
    • Do not overcook the vegetable broth. Simmering for 45 minutes to an hour is plenty.
    • Stop and taste test the broth after it’s been simmering for about 25 to 30 minutes. Then, if you need to make any adjustments or “fixes” – you have plenty of time to do so!

    How to Fix Bitter Broth (Reduce or Get Rid of Bitterness)

    • Add apples! Grate and add one sweet apple (e.g. gala, pink lady, fuji, golden delicious) for every 2-3 quarts of bitter broth in the pot. After adding grated apple, allow the broth to simmer for an additional 30 to 45 minutes to sweeten up.
    • If you don’t have any apples on hand, add a little sugar instead. Start with a small amount (no more than ½ tsp per quart of broth) and then taste and adjust as needed.
    • Tomato paste is sweet and acidic, and will also help reduce bitterness in vegetable broth.
    • Enhance umami flavors with a sprinkle of nutritional yeast or dollop of creamy miso paste. I recommend mixing miso paste with a small amount of hot water to fully dissolve it before adding it to the broth.
    • Add a splash of red wine vinegar, apple cider vinegar, or lemon juice – about ½ tsp per 2 quarts of broth – but after the broth is done cooking and removed from the heat.



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    Delicious Butternut Squash Pie Recipe (Vegan Options) https://homesteadandchill.com/butternut-squash-pie-recipe/ https://homesteadandchill.com/butternut-squash-pie-recipe/#respond Mon, 28 Nov 2022 16:59:16 +0000 https://homesteadandchill.com/?p=2052942 Please enjoy our delicious butternut squash pie recipe with easy step-by-step directions. It's made with fresh roasted butternut squash, all the classic warm pumpkin pie spices, and vegan substitutions included. We love ours with a flaky homemade sourdough crust.

    The post Delicious Butternut Squash Pie Recipe (Vegan Options) appeared first on Homestead and Chill.

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    Please enjoy our delicious butternut squash pie recipe with fresh roasted butternut squash, easy step-by-step directions, and vegan substitutions included. We paired our butternut squash pie with THE BEST flaky homemade sourdough crust. You can find that recipe here.

    We were blessed with an abundance of homegrown butternut squash from our garden this fall, so we figured: let’s try butternut squash pie instead of pumpkin pie this holiday season! And let me tell ya, that was a good call. It turned out even better than I imagined! This pie is melt-in-your-mouth creamy and superbly flavorful – full of traditional warm pumpkin spices. I knew I had to share the recipe with you right away.



    What does butternut squash pie taste like?


    Butternut squash pie tastes just like a good old fashioned pumpkin pie, but even better since we’re using fresh homemade ingredients! It’s rich, soft, creamy, sweet, and lightly spiced. Plus, did you know that most canned “pumpkin” is actually just squash anyways? They’re from the same plant family and basically interchangeable, especially once you add all the classic pumpkin spice seasonings.


    A close up image of a pie that is in a glass pie pan. Leaves made from pie crust adorn the center of the pie.


    Ingredients


    • Your favorite pie crust of choice in a 9″ pie pan. Check out our flaky homemade sourdough pie crust here.
    • 2 cups of cooked and mashed butternut squash – about 1 large butternut squash or 2 smaller ones. Our homegrown butternut were medium size, so we roasted two and then froze the little bit we had leftover – like we do with homemade pumpkin puree.
    • 2/3 cup half-and-half (or fall-fat canned coconut cream)
    • 1/2 cup brown sugar
    • 1/4 cup maple syrup
    • 2 eggs (or egg replacement)
    • 1 Tbsp melted butter (or vegan butter)
    • 1 Tbsp all-purpose flour
    • 1 tsp vanilla extract
    • 1 Tbsp cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp nutmeg
    • 1/4 tsp ground clove
    • 1/2 tsp sea salt


    Aaron is holding a wicker basket full of freshly harvested butternut squash  while one foot is resting on the edge of a raised garden bed. There are various greens growing in various beds that are in the background.
    Aaron and some of our homegrown butternut squash


    How to Make Butternut Squash Pie


    1) Roast the Butternut Squash


    Start by roasting the butternut squash until it’s soft enough to mash. Some folks like to steam their squash, but roasting really brings out the best sweet flavors of butternut by lightly caramelizing it!

    • Preheat the oven to 425°F.
    • Carefully cut the squash in half and then scoop out the seeds and guts.
    • Poke the flesh with a fork in a several places, especially in the solid neck area. Brush the flesh with a very light coat of olive oil to prevent it from sticking or drying out.
    • Roast the butternut squash in the oven on a lined baking sheet for about an hour, until soft. I like to start mine face-down at first (to trap in steam), and then flip it over to brown face-up halfway through.
    • Allow the squash to cool enough to handle, and then peel off the skin to compost.
    • Turn the oven down to 350°F.
    • OR, you can do this step ahead of time, up to a few days in advance! Simply store the cooked butternut squash in the fridge until you’re ready.


    Four halves of butternut squash sit atop a baking sheet lined with parchment paper after being roasted in the oven. Bits of dark brown and black are evident on the surface after caramelizing.
    A white ceramic bowl full of roasted squash flesh. There is parchment paper on a baking sheet that contain the skin from the squash.


    2) Make the Pie Filling


    Combine all of the called-for ingredients in a blender. Be sure to pack your cups of butternut squash puree to get two full cups! Blend until smooth and creamy. Pour the butternut squash pie filling into ready your pie crust of choice, and then smooth it out with the back of a large spoon or spatula.

    The pie filling will rise slightly when it bakes, but not a ton. So, I formed the crust near the inner diameter of our 9.5″ pie pan rather than up around the outer rim 1) to prevent the crust from burning and 2) keep the crust lower/closer to the filling, since it didn’t completely fill the pie pan.

    Optional: Brush the crust with an egg wash, milk or cream to make it shine. Get more tips on that here if needed.


    What about par-baking?

    Some pumpkin pie or crust recipes suggest blind or par-baking the crust for 10 to 15 minutes before filling, but I don’t find that necessary here when using our sourdough crust recipe! The very bottom isn’t super crisp or flaky (the top and sides are!) but it’s still plenty cooked and not at all gooey. Plus I feel like the crust rim may get overcooked if it was par-baked. So, I guess it’s up to you (and your crust) if you’d like to blind bake or not. Learn how here.


    The butternut squash pie is in a glass pie pan ready for the oven. The surface of the pie is glistening in the light.


    3) Bake and Enjoy!


    Bake the butternut squash pie at 350°F for 25 minutes covered first, and then another 25 to 35 minutes uncovered – until the edges look dry and the center is almost fully set (just barely jiggles). Use a pie crust shield if the crust starts to burn before it’s finished (or fashion one out of tin foil). I added the little dough leaf details after the covered bake, since the filling was quite wet at first – I didn’t want them to sink!

    For the best results, please allow the pie to cool and set for several hours before slicing. You can pop it into the refrigerator to help expedite the setting process if needed! I actually enjoyed the pie even better the second day after it sat in the fridge overnight.

    The butternut squash pie will look slightly puffed up when it first comes out the oven, but will settle and sometimes crack a little as it cools – a rustic touch I enjoy! We love to eat our homemade butternut squash pie with vanilla coconut ice cream. Store leftovers in the refrigerator.



    A birds eye view of a pie in a glass pie pan. A few leaves made with crust adorn the middle of the pie. A candle is lit inside of a wooden bowl just above the pie.
    A slice of butternut squash pie sits in a white ceramic bowl with a couple small scoops of vanilla ice cream next to it. The rest of the pie sits in a pie pan in the background, next to a large butternut squash that is sitting upright.


    Looks just like pumpkin pie, right?


    Well folks, I hope you thoroughly enjoy this delicious butternut squash pie recipe! Please stop back by for a review after you give it a try. Also let us know if you have any questions in the comments below.


    You may also like:


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    Delicious Butternut Squash Pie Recipe (with vegan options)

    Enjoy our delicious butternut squash pie recipe with easy step-by-step directions, all the classic pumpkin pie spices, and vegan options.
    Course Dessert
    Keyword butternut pumpkin pie, butternut squash pie, butternut squash pie vegan, roasted butternut squash pie
    Prep Time 1 hour
    Cook Time 1 hour 55 minutes

    Equipment

    • baking sheet (to roast butternut)
    • 9" pie pan
    • Blender

    Ingredients

    • 2 cups mashed roasted butternut squash (1 large or 2 small squash)
    • 2/3 cup half-and-half sub with full-fat canned coconut cream
    • 1/2 cup brown sugar
    • 1/4 cup maple syrup
    • 2 eggs or egg substitue
    • 1 Tbsp melted butter sub with vegan butter
    • 1 Tbsp all-purpose flour
    • 1 tsp vanilla extract
    • 1 Tbsp cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp nutmeg
    • 1/4 tsp ground cloves
    • 1/2 tsp sea salt
    • Your favorite pie crust of choice

    Instructions

    • Preheat oven to 425°F. Cut 1 large or 2 small butternut squash in half, scoop out the seeds/guts, poke several times with a fork. Brush the flesh with a very light coat of olive oil to prevent sticking/drying out.
    • Roast the butternut in the oven on a lined baking sheet for about an hour, until soft. (I usually start face-down, then turn over halfway through). Allow to cool enough to handle and then remove the skins. You can also do this up to three days in advance.
    • Reduce oven to 350°F.
    • Combine all ingredients in a blender. Blend until smooth.
    • Pour pie filling into your pie crust of choice, in a 9" pie pan. See notes about par-baking below.*
    • Bake the butternut squash pie at 350°F for 25 minutes covered first, and then another 25 to 35 minutes uncovered – until the center is set and no longer jiggles. 
    • Allow the pie to cool and set for several hours before slicing and serving.
    • Enjoy! Store leftovers in the refrigerator.

    Notes

    Par-baking* Many pumpkin pie or crust recipes suggest blind or par-baking the crust for 10 to 15 minutes before filling, but I don’t find that necessary here when using our sourdough crust recipe! The bottom isn’t super crisp or flaky (the top and sides are!) but it’s still plenty cooked and not at all gooey. So, I guess it’s up to you (and your crust) if you’d like to blind bake or not. Learn how here.



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    Vegan Sourdough Bread Stuffing with Apple, Kale and Cranberry https://homesteadandchill.com/sweet-savory-vegan-sourdough-stuffing/ https://homesteadandchill.com/sweet-savory-vegan-sourdough-stuffing/#comments Wed, 16 Nov 2022 18:34:48 +0000 https://homesteadandchill.com/?p=2051928 Dress up your holiday table with delicious vegan sourdough stuffing that everyone will enjoy! Made with fresh herbs, apple, kale, pecans, and cranberries, our sourdough stuffing has a perfect blend of classic savory flavors, toasted nuttiness, and pops of tart sweetness.

    The post Vegan Sourdough Bread Stuffing with Apple, Kale and Cranberry appeared first on Homestead and Chill.

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    Dress up your holiday table with a sweet and savory vegan sourdough stuffing that everyone will enjoy! Made with fresh herbs, apple, kale, pecans, and cranberries, our sourdough stuffing offers the perfect blend of classic savory flavors, toasted nuttiness, and pops of tart sweetness. We don’t use any egg (or egg replacement) in our loose and laid-back sourdough stuffing, but it clumps together pretty well nonetheless. And like most Thanksgiving goodies, vegan sourdough stuffing tastes wonderful as leftovers!

    Vegan sourdough stuffing is easy to make, and the perfect use for old or stale bread – though you can use a freshly-baked loaf as well. That said, you will need a loaf of sourdough bread for this recipe. You can either make your own (try our simple no-knead sourdough bread recipe here) or pick up a whole unsliced loaf from your local bakery. Remember, homemade and artisan sourdough bread isn’t usually all that sour tasting, so I don’t necessarily recommend using commercially made (store bought) “sourdough” – unless you really want it sour!



    Why sourdough stuffing is so good


    Vegan sourdough stuffing offers several perks and health benefits. First of all, any dish made from scratch with plant-based whole foods (and love!) is going to be more nutritious than packaged options. Sourdough stuffing is rustic, fresh, delicious, and easy to customize to your liking!

    Since it’s made with fermented sourdough bread, sourdough stuffing contains more nutrients, less gluten, and is generally easier to digest than regular unfermented breads! Sourdough also tends to have a lower glycemic index than standard bread, leading to less extreme blood sugar spikes.

    Learn more here: Why Sourdough Bread is Healthier and Contains Less Gluten than Other Bread.



    Ingredients for Vegan Sourdough Stuffing


    • 1 loaf of sourdough bread (16-20 oz), lightly toasted – explained to follow
    • 1 medium to large yellow or white onion, diced
    • 4 to 5 stalks celery with leaves, diced
    • 2 medium apples, chopped – I recommend crisp pink lady, honey crisp or fuji apples, or granny smith for a more tart pop
    • 2 bunches of lacinato aka “dino” kale, or green curly kale (a couple dozen leaves or about 1 pound)
    • 2 Tbsp fresh sage leaves, finely chopped (about a 10-12 large leaves, or sub with 2 tsp dry sage)
    • 1 Tbsp fresh thyme leaves, about 10 sprigs stripped/de-stemmed (sub with 1 tsp dried thyme) 
    • 1 or 2 sprigs of fresh rosemary, left whole (sub with 1 tsp dried rosemary)
    • 6 tbsp olive oil, coconut oil, vegan butter or melted butter. 4 Tbsp will be used in the saute, and 2 Tbsp to drizzle on the top of the sourdough stuffing before baking)
    • 8 oz of pecans (about 2 cups) raw or toasted unsalted, left whole or roughly chopped – your choice! Feel free to sub with almonds or walnuts if you prefer.
    • 1 cup of dried cranberries 
    • 2 to 4 cups of low-sodium vegetable broth (sliding scale depending on how large your bread loaf is, and how moist or sticky you want your vegan sourdough stuffing to be)
    • 1 tsp salt, more to taste
    • black pepper to taste
    • Optional: 1/2 tsp red wine or white wine vinegar 



    Instructions to Make Vegan Sourdough Stuffing


    Toast the Bread


    1. Preheat the oven to 350°F.

    2. Cut the sourdough bread into ½  inch to 1 inch cubes and spread it out on two baking sheets. Leave the crust on. Bake the sourdough bread cubes for about 20 minutes, until they’re dry, crisp, lightly toasted and golden brown. (Already stale bread will take less time.) Rotate the two pans halfway through toasting. Alternatively, you could simply cube the bread a day or two in advance and let it sit out to air dry, though toasting it gives a nice touch!

    3. Increase the oven to 375°F once the bread is done toasting.



    Cook Veggie, Herb and Apple Mixture


    1. In a large pot on the stovetop, add about 4 Tbsp of olive oil, coconut oil, butter or vegan butter of choice. Add diced onions and celery, and allow it to cook over medium-high heat for a few minutes while you prep the herbs and apple.

    2. Once the onions start to turn translucent, add the finely-diced sage and thyme, whole sprig of rosemary, and chopped apple to the pot. Allow to cook for a few minutes, stirring occasionally. 

    3. De-stem the kale and either roughly chop or rip it into bite-size pieces. Add the kale to the pot of cooked onions, celery, apple and herbs, along with 1 tsp salt, a sprinkle of black pepper, and 1/2 tsp of red or white wine vinegar. Cook only until the kale wilts, then remove from heat.

    Oops, I forgot to take a photo once the kale went in after this!


    Mix & Bake Stuffing


    1. Put the toasted sourdough bread croutons in a large mixing bowl, then add the sautéed veggie/apple mixture, pecans, and dried cranberries. Use tongs or spatula to toss and combine.

    2. Slowly pour the vegetable broth over the mixture, stirring the stuffing to evenly mix as you go. Start with 2 cups of broth and then add ½ cup more at a time until it reaches your desired moisture level. (The amount will vary slightly depending on the size of the bread loaf. We ended up using about 3.5 cups for this particular batch.) Use enough so that the bread crumbs absorb the broth and become slightly soft, but not soggy or overly wet. I personally like having a few toasted crunchy bites left here and there. The more broth you add, the more the bread will break down and clump together – if you prefer your sourdough stuffing more sticky and homogenous.

    3. Adjust with more salt and pepper to taste (if needed).

    4. Transfer the stuffing mixture into a greased baking dish. Finally, drizzle 2 Tbsp of melted butter or oil of choice evenly across the top of the stuffing.

    5.  Add a lid (or foil) and bake the vegan sourdough stuffing covered for 25 to 30 minutes, and then a final 5 to 10 minutes uncovered to lightly toast the top. 



    Dig in!


    I hope you love our vegan sourdough stuffing as much as we do. Please let us know by leaving a review below! I especially enjoy eating stuffing with a drizzle of Aaron’s famous easy vegan mushroom gravy on top. That gravy is a huge hit with meat-eaters, picky eaters, and even folks who don’t usually like mushrooms!

    Looking for other veg-friendly, crowd-pleasing ideas to go with your vegan sourdough stuffing? Pop over to 20+ Satisfying Vegetarian and Vegan Holiday Recipes That Everyone Will Love. It’s loaded with drool-worthy ideas like our homemade fresh cranberry sauce, balsamic roasted Brussels sprouts, herb smashed potatoes, and my favorite yam apple cranberry bake with walnuts. You may also love our pumpkin-shaped sourdough bread loaf tutorial. It makes the perfect festive fall centerpiece!



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    Vegan Sourdough Stuffing with Apple, Kale, Pecans and Cranberries

    Dress up your holiday table with delicious vegan sourdough stuffing that everyone will enjoy! Made with fresh herbs, apple, kale, pecans, and cranberries, our sourdough stuffing has a perfect blend of classic savory flavors, toasted nuttiness, and pops of tart sweetness.
    Course Holiday Dish, Side Dish, Sourdough
    Keyword sourdough bread stuffing, sourdough dressing, sourdough stuffing, sourdough stuffing kale apple cranberry, sweet and savory stuffing, vegan sourdough stuffing, vegetarian sourdough stuffing
    Prep Time 20 minutes
    Cook Time 50 minutes

    Ingredients

    • 1 loaf sourdough bread (16 to 20 oz)
    • 1 yellow or white onion (medium to large), diced
    • 2 apples (medium) chopped – fuji, pink lady, honey crisp, or granny smith
    • 4 or 5 celery stalks with leaves, diced
    • 2 bunches lacinato, dino, or green curly kale (a couple dozen leaves or about 1 pound) – de-stemmed and roughly chopped
    • 2 Tbsp fresh sage leaves, finely chopped (about 10-12 large leaves, or sub 2 tsp dried sage)
    • 1 Tbsp fresh thyme leaves, about 10 sprigs stripped/de-stemmed (sub with 1 tsp dried thyme)
    • 1 or 2 sprigs fresh rosemary, left whole (sub 1 tsp dried rosemary)
    • 6 Tbsp olive oil, coconut oil, vegan butter or melted butter. (4 Tbsp used in the saute, 2 Tbsp to drizzle on the top of the stuffing before baking)
    • 8 ounces pecans (about 2 cups) raw or toasted unsalted, left whole or roughly chopped – your choice!
    • 1 cup dried cranberries
    • 2 to 4 cups low-sodium vegetable broth (sliding scale depending on how large your bread loaf is, and how moist/sticky you like your stuffing)
    • 1 tsp salt (more to taste if needed)
    • black pepper to taste
    • 1/2 tsp red wine vinegar or white wine vinegar (optional)

    Instructions

    Toast the Bread

    • Preheat the oven to 350°F.
    • Cut the sourdough bread into ½-inch to 1-inch cubes and spread it out on two baking sheets. Leave the crust on. Bake the sourdough bread cubes for about 20 minutes, until they’re dry, crisp, lightly toasted and golden brown. Rotate the two pans halfway through toasting. Alternatively, you could simply cube the bread a day or two in advance and let it sit out to air dry, though toasting it gives a nice touch! (Stale bread will toast more quickly).
    • Increase the oven to 375°F once the bread is done toasting.

    Saute Veggies, Herbs and Apple

    • In a large pot on the stovetop, add about 4 Tbsp of olive oil, coconut oil, butter or vegan butter of choice. Add diced onions and celery, and allow it to cook over medium-high heat for a few minutes while you prep the herbs and apple.
    • Once the onions start to turn translucent, add the finely-diced sage and thyme, whole sprig of rosemary, and chopped apple to the pot. Allow to cook for a few minutes, stirring occasionally.
    • De-stem the kale and either roughly chop or rip it into bite-size pieces. Add the kale to the pot of cooked onions, celery, apple and herbs, along with 1 tsp salt, a sprinkle of black pepper, and 1/2 tsp of red or white wine vinegar. Cook only until the kale wilts, then remove from heat.

    Mix & Bake Stuffing

    • Put the toasted sourdough croutons in a large mixing bowl, then add the sautéed veggie/apple mixture, pecans, and dried cranberries. Use tongs or spatula to toss and combine.
    • Slowly pour the vegetable broth over the mixture, stirring the stuffing as you go. Start with 2 cups of broth and then add ½ cup more at a time until it reaches your desired moisture level. (We ended up using about 3.5 cups for this particular batch.) *See notes below.
    • Transfer the stuffing mixture into a greased baking dish. Finally, drizzle 2 Tbsp of melted butter or oil of choice evenly across the top of the stuffing. 
    •  Add a lid or foil and bake covered for 25 to 30 minutes, and then a final 5 to 10 minutes uncovered to lightly toast the top.
    • Enjoy!

    Notes

    Veggie broth notes: The amount will vary slightly depending on the size of the bread loaf. Use enough so that the bread crumbs absorb the broth and become slightly soft, but not soggy or overly wet. I personally like having a few toasted crunchy bites left here and there. The more broth you add, the more the bread will break down and clump together – if you prefer your sourdough stuffing more sticky and homogenous.



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    Healthy Sourdough Pumpkin Spice Bread Recipe (or Muffins) https://homesteadandchill.com/healthy-sourdough-pumpkin-bread/ https://homesteadandchill.com/healthy-sourdough-pumpkin-bread/#comments Tue, 11 Oct 2022 17:34:27 +0000 https://homesteadandchill.com/?p=2050340 You're going to love our healthy sourdough pumpkin spice bread! It's soft, fluffy, mildly sweet, perfectly spiced, and oh-so-delicious. Made with whole wheat pastry flour, ample pumpkin, and no refined sugar, it's more nutritious than other sweet breads!

    The post Healthy Sourdough Pumpkin Spice Bread Recipe (or Muffins) appeared first on Homestead and Chill.

    ]]>
    It’s officially fall, so you know what that means: baking season! Also, time for pumpkin everything – LOL. So let’s kick things off with a new drool-worthy seasonal recipe: healthy sourdough pumpkin spice bread. It’s fluffy, moist, mildly sweet, perfectly spiced and oh-so-delicious. You can use the batter to make healthy sourdough pumpkin muffins too!

    Made with whole wheat pastry flour, ample pumpkin, and no refined sugars, this recipe is lower on the glycemic index – and lower on the guilt scale! Don’t get me wrong, I do love an occasional cookie or other sweet treat. But I also have to be careful with temptations around the holidays, being Type 1 Diabetic and all… So rather than throwing another extra-sugary pumpkin recipe in the mix, I wanted to create something a little more nutritious to enjoy and share.

    If you’re looking for a more summery version of this healthy sweet bread, don’t miss our delicious sourdough spiced zucchini bread with optional nuts, seeds, chocolate, or dried fruit!



    What makes this “healthy” sourdough pumpkin bread?


    A number of things make this sourdough pumpkin spice bread more healthy and nutritious than your average sweet bread recipe:

    • We use a whole can of pumpkin puree. Pumpkin is absolutely loaded with antioxidants, fiber, Vitamins A, C, E, K and essential minerals such as iron, magnesium, manganese, potassium and more. So the more pumpkin, the merrier! Using the whole can also reduces waste. If you’re feeling ambitious, learn how to make homemade pumpkin puree from fresh pumpkins here.
    • Thanks to the whole wheat pastry flour, this sourdough pumpkin bread has more fiber and complex carbohydrates – resulting in a lower glycemic index. That means it’s digested more slowly and won’t cause the extreme blood sugar spikes as white flour would – which is good for all of us, not just diabetics! It also makes you feel full or satisfied for longer, and makes the bread exceptionally tender and soft. (Yes, you can use all-purpose flour or white whole wheat flour if that’s all you have available!)

    • This recipe is sweetened with natural sugars (maple syrup and/or honey) rather than refined white or brown sugar. Maple syrup and honey contain more vitamins, minerals, and antioxidants while having a lower glycemic index than refined sugar.

    • I went a little heavier on the cinnamon compared to other sourdough pumpkin bread recipes – because it tastes fantastic, but also because cinnamon also reduces blood sugar spikes and boosts metabolism!  I use cinnamon liberally in as many recipes as I can – including in my morning coffee.
    • For the healthiest sourdough pumpkin bread possible, allow the mixed batter to ferment for 8 to 12 hours before baking (in the refrigerator). While it’s not necessary to get a good rise in this recipe, a longer fermentation time gives the sourdough starter time to work its magic nutritionally!  Sourdough is more healthy than standard non-fermented bread. In fact, it’s scientifically-proven to be lower in gluten, easier to digest, have a lower glycemic index, and contain more bioavailable nutrients – but only if it’s given adequate time to ferment! 


    A pint mason jar full of pumpkin puree is being held up and is in focus. Beyond there are two more pint mason jars of pumpkin puree with a few raw pumpkin seeds scattered around the jars.
    Every fall we make homemade pumpkin puree and preserve it in the freezer. I also love making vegan roasted pumpkin 3-bean chili with fresh sugar pie pumpkins!


    Should I use active sourdough starter or discard?


    You can use either discard or active starter in this recipe. Using active starter (recently fed, used at peak activity) will result in a slightly lighter, more airy and fluffy sourdough pumpkin spice bread. We’ve also made this recipe using discard and it turned out great! It was a tad more dense and tangy, but not in a bad way. 

    Note: by “discard” I mean you can use an inactive, not fully risen starter. However, I don’t recommend using the first discard from a severely old, acidic, neglected starter that hasn’t been fed in several weeks or longer.


    Need a starter? We offer organic sourdough starter in our shop here! And if you’re looking for other ways to use discarded starter, see our list of the 15 Best Sourdough Discard Recipes here.



    Fermentation time/schedule for sourdough pumpkin bread


    We’ve found 8 to 12 hours of fermentation time is the “sweet spot” to get the best nutritional value without jeopardizing bread quality. This could mean mixing your batter in the morning and baking it later that afternoon/evening, or mixing the batter in the evening and baking it first thing the next morning. 

    However, you can definitely reduce the fermentation time to fit your schedule! It will still rise just fine. The fact that this recipe uses both baking soda and baking powder is what gives it great flexibility for time, since baking soda is most active for a few hours after mixing in dough or batter, while baking powder retains its rising powers for several days in the refrigerator. 

    You can also increase the fermentation time if needed, but I don’t recommend fermenting the batter for much longer than 20 hours. The longer sourdough ferments, the more chewy the baked bread can become. Chewy is a great attribute when you’re making a rustic loaf of regular sourdough, but not necessarily for a sweet bread like this. When we let the batter ferment for nearly 24 hours during our trials of this recipe, it turned out pretty good but was noticeably more gummy.


    A slice of sourdough pumpkin spice bread is on a white ceramic plate. It has cream cheese spread across the top of it. The remainder of the loaf is next to the plate on a wire cooling rack, a stick of cinnamon is just below the plate for garnish.
    Rather than a sweet icing, I really love our sourdough pumpkin bread with a schmear of cream cheese on top. YUM!


    Follow these tips for success


    • When measuring flour, don’t scoop the measuring cup right into the bag! This compacts the flour and ends up with inconsistent (more than desired) measurements. Instead, stir and fluff the flour in the bag, use a large spoon to scoop the flour into a measuring cup, and then level it off with the flat side of a butter knife.

    • Don’t over mix (or over ferment) the batter, which can make it more gummy or chewy. When adding the dry ingredients into the wet ones, gently hand-stir and fold everything just until it’s combined and then stop. A few lumps are okay! A mixer isn’t needed.

    • If you have any issues with the sourdough pumpkin bread sticking to your pan, try our favorite non-stick USA bread pan instead. I can’t recommend it highly enough! It’s lined with food-grade silicone, making it totally nontoxic – and the bread literally slides right out. (We use this wide shallow version to bake our sourdough focaccia).


    The finished loaf is sitting in its loaf pan, atop a wire cooling rack. A white towel with blue stripes lays next to the loaf.


    INGREDIENTS FOR SOURDOUGH PUMPKIN SPICE BREAD


    Makes one 9×5 inch pan (or 8.5″ x 4.5″ pan)


    Dry Ingredients

    • 1.75 cup whole wheat pastry flour. Okay to substitute with all-purpose or white whole wheat flour, though I found all-purpose flour made it a tad more crumbly.
    • ½ tsp baking soda
    • ½ tsp baking powder
    • ½ tsp sea salt
    • Pumpkin spices: You can use 1 Tbsp of pre-made “pumpkin spice” seasoning, OR like we do, create your own pumpkin spice blend using 2 tsp cinnamon, 1 tsp ground ginger, ¼ tsp nutmeg and ¼ tsp ground cloves.


    Wet Ingredients

    • 15 ounces pumpkin puree (1 full can or about 1.875 cups) – NOT pumpkin pie filling
    • ½ cup real maple syrup*
    • ¼ cup honey. Local honey is even better!
    • ⅓ cup coconut oil or butter, melted. We’ve tried both, and while the difference is subtle, we prefer the flavor and texture of the finished sourdough pumpkin bread made with coconut oil.
    • ½ cup sourdough starter (active or discard)
    • 1 egg or egg substitute
    • 1 tsp vanilla

    *You can use all maple syrup or all honey instead (¾ cup total) but we really love the balance and flavor when using some of each.


    Optional add-ins: ½ cup of chocolate chips, walnuts, pecans, pumpkin seeds (pepitas) or raisins 


    Two bowls are next to each other, one is the dry ingredient bowl which is stainless steel, it contains flour with an array of colored spices that make up the pumpkin spice ingredients. The other bowl is a large white ceramic bowl that contains the wet ingredients. It is a deep orange color and a metal whisk is sitting in the bowl.


    Instructions: Batter Prep 


    1. Whisk together melted coconut oil or butter, maple syrup, honey, and vanilla. Then beat in one egg. (Avoid adding the egg directly into hot oil or butter)

    2. Next, stir in the sourdough starter and pumpkin puree. Mix well.

    3. In a separate bowl, combine and thoroughly mix all of the dry ingredients: the flour, baking soda, baking powder, salt and spices.

    4. Slowly add dry ingredients into the wet bowl. Gently stir and mix only until combined. Do not over mix! A few lumps are okay.

    5. Finally, fold in any optional add-ins like nuts or chocolate chips. Again, avoid over-mixing.

    6. Cover the bowl with beeswax wrap or a damp towel during fermentation to prevent the batter from drying out.

    7. For the most nutritious results, allow the batter to ferment for 8 to 12 hours (though you can bake it sooner if you wish). Following food safety best practices, batter with raw egg should not be out at room temperature for more than 4 hours. So, we typically let the batter sit at room temperature for about 2 hours, then refrigerate it for the remainder of the time (usually overnight). For a shorter schedule, leave it out the entire time and then bake before the 4 hour mark.


    A large white ceramic bowl contains the pumpkin dough mixture, it is an incredibly bright, deep orange color.


    Instructions: Baking & Storage


    1. Preheat the oven to 350° F. Take the batter bowl out of the refrigerator and allow it to warm up at room temp for 30 to 45 minutes (while the oven is preheating).

    2. Grease a 9×5″ bread pan with butter or oil, or line it with parchment paper like this

    3. Pour/scoop the batter into the greased pan and smooth out the top with the back of a spoon. I like to add a light sprinkle of cinnamon on top!

    4. Bake the sourdough pumpkin spice bread on 350° F for 55 to 60 minutes, until a tester (toothpick) comes out clean. Bake for closer to 65 mins if you add mix-ins like chocolate or nuts.

    5. Allow the bread to cool for 15 mins in the pan. Then take it out and transfer it to a cooling rack.

    6. Enjoy! This healthy sourdough pumpkin spice bread is excellent on its own, but also pairs incredibly well with cream cheese.

    7. The bread is best if consumed within 4 to 5 days. (Honestly, it’s even better on the second day than the first!) To retain moisture, store the bread wrapped, in a sealed bag, or in a food storage container with a lid. Refrigeration not required. You can also wrap and freeze leftovers for up to three months.


    To make sourdough pumpkin muffins:


    Follow the same instructions 1-8, but then divide the batter into a greased or paper-cup lined muffin pan instead. Bake for 25 to 30 minutes for standard size muffins and about 35 minutes for jumbo-sized. 


    A loaf pan that is partially full of sourdough pumpkin spice bread dough. The top has been dusted with cinnamon.
    A loaf of sourdough pumpkin spice bread still in its loaf pan atop a wire cooling rack. The bread is golden orange with specks of cinnamon.
    A close up of two thick slices of sweet bread on a small plate. The bread is slightly orange and brown in color, sourdough pumpkin spice bread. The plate is resting on a cooling rack, and the cut loaf of pumpkin bread is blurry in the background with crumbs scattered around.


    Who’s hungry?


    Well friends, we tested and tweaked this healthy sourdough pumpkin spice bread recipe over and over for weeks until we got it just right. I’m legitimately so excited to share this with you, and can’t wait to see how you like it! Please let us know with a review and comment below. Also please feel free to spread the pumpkin lovin’ by sharing or pinning this post. Enjoy!


    Don’t miss our other delicious sourdough recipes:



    Print

    Healthy Sourdough Pumpkin Spice Bread (or Muffins)

    You're going to love our healthy sourdough pumpkin spice bread! It's soft, fluffy, mildly sweet, perfectly spiced, and oh-so-delicious. Made with whole wheat pastry flour, ample pumpkin, and no refined sugar, it's also more nutritious and lower glycemic index than other sweet breads!
    Course Bread, Breakfast, Dessert, Holiday Dish, Snack, Sourdough
    Keyword healthy sourdough pumpkin bread, sourdough pumpkin muffins, sourdough pumpkin spice
    Prep Time 15 minutes
    Cook Time 1 hour
    Servings 1 9×5″ loaf

    Equipment

    • 1 9×5" (or 8.5 by 4.5") baking pan

    Ingredients

    Wet Ingredients

    • 1/3 cup coconut oil or butter, melted
    • 1/2 cup real maple syrup
    • 1/4 cup honey
    • 1 large egg (or egg substitute)
    • 1 tsp vanilla extract
    • 15 oz pumpkin puree (1 standard can, not pumpkin pie filling)
    • 1/2 cup sourdough starter (active or discard)

    Dry Ingredients

    • 1 3/4 cups whole wheat pastry flour (okay to sub with all purpose or white whole wheat flour)
    • 1/2 tsp baking soda
    • 1/2 tsp baking powder
    • 1 tsp sea salt
    • 1 Tbsp pumpkin spice seasoning OR the following:

    Homemade pumpkin spice seasoning

    • 2 tsp cinnamon
    • 1 tsp ground ginger
    • 1/4 tsp ground cloves
    • 1/4 tsp nutmeg

    Optional: 1/2 cup walnuts, pecans, pumpkin seeds (pepitas), chocolate chips or raisins

      Instructions

      • Whisk together melted coconut oil (or butter), maple syrup, honey, and vanilla. Then beat in one egg.
      • Next, stir in the sourdough starter and pumpkin puree. Mix well.
      • In a separate bowl, combine and thoroughly mix all of the dry ingredients. (Tip: Fluff and add the flour to a measuring cup with a spoon and then level. Don't scoop the measuring cup into the bag)
      • Slowly add dry ingredients into the wet bowl. Gently stir and mix only until combined. Do not over mix.
      •  Fold in any optional add-ins like nuts or chocolate chips.
      • Cover the bowl with beeswax wrap or a damp towel during fermentation to prevent the batter from drying out.
      • For the most nutritious results, allow the batter to ferment for 8 to 12 hours (though you can bake it sooner if you wish). Following food safety best practices, raw egg should not be out at room temperature for more than 4 hours. So, we typically let the batter sit at room temperature for about 2 hours, then refrigerate it for the remainder of the time (usually overnight). For a shorter schedule, leave it out the entire time and then bake before the 4 hour mark.
      • Preheat the oven to 350F. Take the batter bowl out of the refrigerator and allow it to warm up at room temp for 30 to 45 minutes (while the oven is preheating). 
      • Grease a 9×5" bread pan with butter or oil, or line it with parchment paper
      • Pour/scoop the batter into the greased pan and smooth out the top with the back of a spoon. Add a light sprinkle of cinnamon on top (optional).
      • Bake on 350F for 55 to 60 minutes, until a tester (toothpick) comes out clean. Bake for closer to 65 mins if you add mix-ins like chocolate or nuts.
      • Allow the bread to cool for 15 mins in the pan before taking it out and transferring it to a cooling rack.
      • Enjoy! The bread is best if consumed within 4 to 5 days. Store the bread wrapped, in a sealed bag, or in a food storage container with a lid to retain moisture. Refrigeration not required. You can also wrap and freeze leftovers for up to three months.

      Notes

      To make sourdough pumpkin muffins:

      Follow the same instructions 1-8, but then divide the batter into a greased or paper-cup lined muffin pan and bake for 25 to 30 minutes for standard size muffins (about 35 minutes for jumbo muffins).


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      Easy Tzatziki Sauce Recipe (Cucumber Yogurt Dip) https://homesteadandchill.com/easy-garden-tzatziki-sauce/ https://homesteadandchill.com/easy-garden-tzatziki-sauce/#respond Tue, 16 Aug 2022 17:49:35 +0000 https://homesteadandchill.com/?p=2048006 Come learn how to make classic tzatziki sauce with yogurt, cucumber and herbs. It's bright and refreshing, quick and easy to make, and compliments a wide variety of meals - including falafel, pita bread, veggies, burgers, wraps and more!

      The post Easy Tzatziki Sauce Recipe (Cucumber Yogurt Dip) appeared first on Homestead and Chill.

      ]]>
      Come learn how to make classic tzatziki sauce. Coming together in 10 minutes or less, tzatziki is incredibly quick and easy to make! The combination of creamy yogurt, cool cucumber, tangy lemon, fresh herbs, and a garlicky kick make tzatziki incredibly bright and refreshing. It’s also very versatile and can be served with a wide variety of meals. Not to mention, I love recipes where we can get several of the ingredients straight from the garden!

      Looking for more ways to use fresh cucumber? Don’t miss our easy refrigerator dill pickle recipe, or our crunchy fermented brined pickles recipe.


      What is tzatziki?


      First things first: tzatziki is pronounced tsah-zee-key, where the first “tsah” is said much like the second syllable in the word “pizza”. Tzatziki sauce hails from Greece where it is a staple and treasured side dish enjoyed with gyros, falafel and more. 

      The key ingredients for tzatziki include yogurt, cucumber, garlic, lemon, and usually dill or mint, though slightly different variations are made throughout the Mediterranean region. Rumor has it that tzatziki roots were deeply inspired by the Indian yogurt sauce raita. The word itself is Greek but has Turkish origins.


      The edge of a garden bed is shown with a trellis of cucumbers hanging off the end. Many cucumbers are hanging down from the plants that are laying on the trellis. A cat is laying on the ground below, leaning up against the raised bed with the cucumbers hanging down and around.
      Badger, as cool as a cucumber.


      Ways to use tzatziki sauce


      Traditionally, tzatziki is served alongside falafel, gyros, lamb, and/or pita bread. You can either drizzle the sauce over your meal or dip right into it. Its thick creamy texture and cool bright flavors makes it an ideal dipping sauce for veggies like carrot sticks, bell pepper, celery, or even more cucumber. 

      We’ve also enjoyed our homemade garden tzatziki with zucchini fritters, as salad dressing, and to dress up veggie burgers, sandwiches and wraps. It’s also often served in place of tartar sauce with calamari or other other battered fish. Heck, you could even drizzle it over a baked potato or dip french fries in it! Really, the options are endless.


      The ingredients to make fresh tzatziki sauce are laid out on a washed concrete backdrop. A ceramic bowl of yogurt, a ramekin of extra virgin olive oil, a bunch of dill, sprigs of mint, a couple lemons, a garlic bulb along with a single clove, a large cucumber, and two measuring spoons, one full of sea salt and the other ground black pepper.



      Ingredients for Garden Tzatziki Sauce


      • 2 cups of plain Greek yogurt (whole fat, unsweetened). To make vegan tzatziki, simply use your favorite unflavored/unsweetened vegan yogurt alternative instead. The thicker, the better!
      • 1 large cucumber. English or “burpless” cucumbers are best since they have thin tender skin.
      • 2 or 3 large cloves of garlic, minced. Use 1 or 2 cloves for a more mild flavor, and 3 or 4 for an extra garlicky kick!
      • 1/3 packed cup of chopped dill, or about 1 standard clam shell herb package (sub with fresh mint or parsley if desired)
      • 2 tablespoons of fresh-squeezed lemon juice
      • 1/2 teaspoon sea salt or kosher salt
      • 1/4 teaspoon of coarse black pepper (or to taste)
      • 1 tsp red wine vinegar, apple cider vinegar or distilled white vinegar (optional, but adds a nice little tang in addition to the lemon!) 
      • Extra virgin olive oil, to drizzle on top at the time of serving


      A fine mesh strainer full of shredded cucumber is poised above a large white ceramic mixing bowl. The bottom of the bowl is full of green cucumber juice as the cucumber was lightly pressed to squeeze excess moisture out.


      Instructions


      1. First wash the cucumber, and then use a box cheese grater (or similar) to shred it. A food processor would also do the trick. We never peel our homegrown cukes, though you may want to at least partially peel it (stripes) if your cucumber’s skin is thick and tough. Transfer the shredded cucumber into a colander where it can sit and drain while you prep the other ingredients. 

      2. Combine the called-for yogurt, minced garlic, finely-chopped dill, lemon juice, optional vinegar, salt, and pepper in a mixing bowl.

      3. Gently press and wring out the shredded cucumber to remove excess moisture. This step prevents the cucumber from watering down your garden tzatziki sauce, thus keeping it nice and thick! I like to reserve the juice to add to my drinking water.

      4. Mix the shredded, drained cucumber into the tzatziki sauce.

      5. Technically you can enjoy your garden tzatziki right away, but the flavor will be stronger if allowed to sit and meld in the refrigerator for 1 to 2 hours before serving. Now enjoy it with your meal of choice!

      6. Optional: drizzle a tablespoon or two of olive oil over the top at the time of serving.

      7. Store in a refrigerator in a glass container with an airtight lid. The sauce will be good for about a week, but is best if used within 4 to 5 days. 


      A birds eye view of a ceramic bowl full of tzatziki sauce garnished with a drizzle of extra virgin olive oil and a sprig of dill. The bowl sits on a plate that is adorned with sliced cucumbers, carrot sticks, and pita bread.


      So easy, right? With abundant cucumbers coming out of the summer garden right now, I’m always stoked to find more tasty ways to use them. I hope you enjoy making your own homemade garden tzatziki sauce as much as we do! Please feel free to leave a review in the printable recipe below. 


      You may also like:


      Print

      Easy Garden Tzatziki Sauce (Cucumber Yogurt Dip)

      Come learn how to make classic tzatziki sauce with yogurt, cucumber and herbs. It's bright and refreshing, quick and easy to make, and compliments a wide variety of meals – including falafel, pita bread, veggies, burgers, wraps and more!
      Course Dressing, Sauce, Side Dish
      Keyword Cucumber yogurt sauce, Dill yogurt sauce, Homemade tzatziki, Tzatziki sauce
      Prep Time 15 minutes

      Ingredients

      • 2 cups plain whole-fat Greek yogurt to make vegan, substitute with thick unflavored vegan yogurt alternative
      • 1 whole English cucumber
      • 1/3 cup finely chopped fresh dill sub with fresh mint or parsley if desired
      • 3-4 cloves garlic minced
      • 2 tbsp lemon juice fresh-squeezed, if possible
      • 1/2 tsp sea salt
      • 1/4 tsp coarse black pepper (or to taste)
      • 1 tsp red wine, white, or apple cider vinegar optional
      • 1 Tbsp olive oil drizzle over at serving

      Instructions

      • Wash and shred the cucumber using a box cheese grated or food processor. (Peel at least partially if not using thin-skinned English cucumber. Otherwise, leave unpeeled). Set grated cucumber in a colander to drain.
      • Combine yogurt, chopped dill, minced garlic, lemon juice, salt, pepper, and optional vinegar in a bowl.
      • Gently press and wring out the shredded cucumber to remove excess moisture, then add it to the sauce bowl.
      • For the best flavor, refrigerate at least 1-2 hours to overnight before serving to let the flavors meld.
      • Enjoy! Drizzle with olive oil at the time of serving.
      • Store in the refrigerator in a glass container with airtight lid. Use within 5 days for the best quality.



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      How to Safely Make Sun Tea With Fresh or Dry Herbs https://homesteadandchill.com/make-sun-tea-fresh-herbs/ https://homesteadandchill.com/make-sun-tea-fresh-herbs/#comments Thu, 04 Aug 2022 17:00:16 +0000 https://homesteadandchill.com/?p=2047589 Mint. Lemon verbena. Chamomile. Pineapple sage. Doesn't that sound refreshing? Come learn how to safely make sun tea using fresh or dried herbs, including the best herbs to use, important safety precautions, good brewing practices, and other commonly asked questions.

      The post How to Safely Make Sun Tea With Fresh or Dry Herbs appeared first on Homestead and Chill.

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      Mint. Lemon verbena. Chamomile. Pineapple sage. Even writing that makes me feel refreshed! My childhood memories are speckled with images of my mom’s sun tea brewing on the back porch. It’s something I’ve always enjoyed, but even more so now that I can make sun tea with fresh herbs from our garden! However, given the growing awareness of possible health risks, we might not want to make it exactly like mama used to…

      Come learn how to safely make sun tea using dry or fresh herbs. We’ll explore examples of the best herbs to use in sun tea, important safety precautions and good brewing practices, and other commonly asked questions. Overall, it’s easy and fun to make sun tea. Depending on the herbs you use, sun tea can offer wonderful medicinal benefits too! 



      What is sun tea?


      Sun tea is a refreshing beverage made by steeping herbs or tea in water, left out in the sunshine to infuse. You can make sun tea with a variety of fresh herbs, dried herbs, flowers, spices, and/or tea leaves – including decaf or caffeinated tea. Black sun tea is a classic, but we’ll focus mostly on herbs today. 

      While undoubtedly nostalgic and delicious, sun tea has become a bit controversial in recent years. Herbalists revere sun tea for its place in tradition and potential health benefits – including the powers of solar infusion. Meanwhile, leery microbiologists warn that sun tea can be the perfect breeding ground for bacteria.

      To be honest, it makes me sad how many Google hits around sun tea are warnings to avoid it altogether! That’s silly, like saying to avoid preserving your own food since there is risk involved if done incorrectly (and a very slight risk at that). So, let’s address that from the start! 

      Keep in mind that I used to be a health inspector in a past life, and we make sun tea all the time.


      A glass pint mason jar is being held up full of tea with ice along with lemon and cucumber slices. Beyond are various garden beds lined up with a pathway between them. Tomatoes, onions, pole beans and various flowers litter the garden beds along the way.
      Few things beat a cool glass of home-brewed herbal sun tea on a hot summer day in the garden.


      Is sun tea safe?


      For the most part, yes. If you follow the recommended best practices, making herbal sun tea is safe, healthy, and fun. However, there is some slight risk for potentially harmful bacteria to grow in sun tea under prime and unfortunate circumstances. In addition to following a short brewing time of 4 hours or less (explained more below), other ways to minimize risk include:

      • Thoroughly wash and clean your brewing vessel with hot water before starting. 
      • Choose glass containers to make sun tea rather than plastic. Toxins can leach out of plastic, especially when left to sit in the hot sun! We usually brew our tea in sturdy half-gallon mason jars or a glass flip-top container like this.
      • Keep the brewing vessel covered with a sealed lid at all times, especially while it is sitting outside. Do not cover with cheesecloth or other breathable materials that may allow contaminants in. 
      • Wash fresh herbs well with hot water before steeping.
      • If you’re extra nervous, stick with dry herbs. We often use fresh herbs to make sun tea, though dried herbs do pose less risk. 
      • Do not add sugar during brewing because sugar encourages bacterial growth. If you wish to sweeten your sun tea, wait to add sugar (or honey, agave, maple syrup, etc) until right before you drink it. 
      • Make small batches of sun tea at a time; an amount you’ll be able to consume within a few days. Keep tea refrigerated after brewing.
      • Avoid herbs with bird poop.


      A batch of sun tea with fresh herbs is just starting to steep in the warm sun. Mint leaves, chamomile, and lemon verbena make up the bulk of the jar. Beyond there are zinnia flowers in a small vase as well as various flowers growing in a garden bed beyond.
      A brew of fresh lemon verbena, mint, tulsi and chamomile – one of my favorite herbal sun tea combinations.


      How long should sun tea sit in the sun?


      To follow food safety best practices, sun tea should sit out for only three to four hours maximum, and then be consumed or refrigerated immediately thereafter. Temperatures between 40-140 degrees Fahrenheit (aka, the temperature of your beloved tea is steeping at) is considered the “danger zone” in the food safety world. When potentially hazardous foods or beverages are in that temperature range for 4 hours or longer, harmful pathogens may develop. This also applies to wet plant material in an enclosed jar.

      That said, I know there are many folks who often brew their sun tea much longer without any issues! Myself included, especially before I “knew better”…. But out of an overabundance of caution, I have to pass along the information so you can make an informed decision.

      To maximize the steeping, sun power, and flavor extraction despite the short brew time, I like to start my herbal sun tea with warm water (especially because our weather is quite mild here). I also try to put it out during the hottest, sunniest part of the afternoon. Without adequate warmth and time, sun tea can be weaker in flavor or medicinal benefits. You can also allow the herbs to continue to cold-infuse in the refrigerator after a few hours in the sun, as explained in the instructions to follow.


      Can I use fresh herbs to make sun tea?


      Yes! Most store-bought herbal tea is dried to extend its shelf life, but that doesn’t mean it has to be. Fresh herbs can be more rich in vitamins and nutrients, and offer a lighter, more delicate flavor to sun tea. On the other hand, the flavor and antioxidants are even more concentrated in dry herbs – so a little goes a long way! The general rule of thumb is to use three times as much fresh herbs than dry herbs to achieve a similar flavor. 

      Last but not least, keep in mind that fresh herbs are more likely to introduce bacteria to your sun tea than dry herbs… but don’t let that dissuade you from using them. Just stick to the recommended brew time, washing, and temperature controls. Plus, not all bacteria is harmful! By and large, microbes are our friends. Use just-picked herbs for the best results.


      A birds eye view image of the top of a half gallon mason jar. It is filled to the top with chamomile flowers and mint leaves floating in water. A sage plant is growing in a garden bed just beyond.


      The Best Herbs to Make Sun Tea


      You can use any edible herb to make sun tea. Rosemary, oregano, thyme, sage… However, the herbs listed below will make the best-tasting sun tea:

      • Mint – including peppermint, spearmint, chocolate mint and others
      • Lemon Balm
      • Lemon Verbena
      • Chamomile 
      • Tulsi (holy basil)
      • Pineapple sage
      • Basil
      • Anise hyssop (flowers or leaves)
      • Lavender buds (English lavender is the most sweet)


      The following herbs may not be quite as tasty, but will offer wonderful medicinal benefits to your sun tea:

      • Yarrow flowers
      • Echinacea (root and flower mostly)
      • Dandelion (root, leaf or flower)
      • Red clover blossoms or leaves
      • Nettles (blanch or dry before use to “de-sting”)


      You can also add edible flowers to sun tea for a pretty pop of color, including but not limited to: violas, roses, bachelors buttons, borage flowers (in moderation), hibiscus, calendula, and elderflower (flowers only, the leaves and stems are toxic).

      Make sun tea with just one or two types of herbs, or mix several at once! Just be sure you’re familiar with or properly ID the herbs before adding them to your brew. A quick Google search can usually help with identification. Also please do further research about safety if you’re pregnant, nursing, or have any health issues. 

      To learn more about the characteristics, medicinal benefits, and other uses for each herb, I highly recommend this book: Beginner’s Guide to Medicinal Herbs by Rosemary Gladstar. Also feel free to pop over to our Growing Herbs 101 guide.



      Steps To Make Sun Tea


      1. Start with a durable clean glass container (washed with hot water), and thoroughly rinse fresh herbs with warm water.

      2. For fresh herbs, fill the container about one-third to half full. To make sun tea with dried herbs, you can either add dry herbs right into the container/water and strain them later (like we’ll do with fresh herbs), or keep them contained in a large loose-leaf tea strainer, cheesecloth, reusable mesh bag, or other similar porous material. A handful or several tablespoons (about an ounce) of dry herbs per half gallon water is a good amount.

      3. Optional: add some tea if you’d like! We usually just use herbs, but if I do add tea, I really love the bulk organic loose leaf options from Numi – like jasmine green, golden oolong, or black breakfast blend. Follow recommended amounts on the package.

      4. Add filtered water, and cover the container with a tight-fitting lid. Again, I usually use warm water to jumpstart the brewing process.

      5. Allow the sun tea to brew in direct sunlight for three to four hours. Food safety experts recommend no more than 4 hours if you intend to drink it immediately, and only 3 to 3.5 hours if you’ll be refrigerating leftovers. I like to set mine outside (which will warm up the most) though you could also set it in a sunny window if needed. The hottest time of day will yield the best results.

      6. When the time is up, strain the fresh herbs or remove the dry herb “tea bag”. To strain our tea, we usually position a fine mesh colander over a separate clean container (jar or bowl) and pour the sun tea through. For a stronger infusion, you can also leave the herbs in the sun tea overnight (in the fridge) and strain it the following day. I do this often, especially after brewing on temperate days, or when I’m too lazy/busy to strain it immediately! Compost the spent herbs or tea.

      7. Store the finished sun tea in the refrigerator.

      8. Now it’s time to enjoy your brew! Pour some over ice and enjoy a refreshing glass of homemade herbal sun tea. I usually drink mine plain, or add a slice of lemon and/or cucumber from the garden. 


      A half gallon jar of sun tea with fresh herbs is steeping in the center of a garden. The jar is on a wooden table with a few garden beds and potted plants in the background that are littered with flowers of various shapes and colors.
      Starting to oxidize (darken) after a few hours of steeping.
      A fine mesh metal strainer is sitting atop a canning funnel that is inserted into a half gallon mason jar. The jar is almost full of light brown sun tea. Various fresh herbs are sitting in the strainer, lemon verbena, mint and chamomile to name a few. Make sun tea with fresh herbs to maximize your gardens bounty.


      How long is sun tea good for?


      Sun tea that has been refrigerated after brewing is best used within 5 days (a week maximum). You’ll notice it darkens in color over time, which is totally normal. Chlorophyll, or the compound in plants that gives them their green color, is simply oxidizing.  Do not consume if it grows mold or develops off odors.


      Can you add fresh fruit to sun tea?


      Adding fruit to sun tea increases the risk for harmful bacterial growth in your brew. The fruit itself may introduce microbes, and the sugar in the fruit helps to feed microbes that may be in the vessel in general. If you really want to make a fruit-forward tea, it’d be best to use boiling water and a short steeping period rather than slow-brewing sun tea.

      That said, you can add fruit to your sun tea if you follow the best safe brewing practices we’ve explored in this article. Strawberries, peaches, and cucumber are especially delicious, and pair exceptionally well with minty tea flavors. 

      Citrus are the safest fruits to use in sun tea, including lemon, lime, oranges or grapefruit. Their acidic nature can help reduce bacterial growth. I love to add dehydrated citrus to mine! I also often add sliced cucumber or fresh lemon to my glass of sun tea, but not during the brewing process itself. Sliced fresh ginger is another amazing addition!


      A pint glass full of light brown tea with ice, as well as lemon and cucumber slices sits on the edge of a garden bed with cosmos, nasturtium, bachelors button flowers, and an eggplant plant in the background.


      And that concludes this lesson on how to safely make herbal sun tea!


      Of course you can also make herbal tea by steeping fresh or dried herbs in boiling water for a few minutes, but sun tea has always held a special place in my heart – and now on our homestead! I hope this provides you with all the information you need to feel comfortable and excited to safely make sun tea too. Please feel free to ask questions in the comments below, and please consider sharing or pinning this article if you found it useful. You can also leave a star rating and review below if you wish! Happy brewing!


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      How to Safely Make Sun Tea With Fresh or Dry Herbs

      Mint. Lemon verbena. Chamomile. Pineapple sage. Doesn't that sound refreshing? Come learn how to safely make sun tea using fresh or dried herbs, including the best herbs to use, important safety precautions, good brewing practices, and other commonly asked questions.
      Prep Time 15 minutes
      Brewing Time 4 hours

      Equipment

      • Large glass container with lid (such as a half mason jar or flip-top container)
      • Bulk loose-leaf tea strainer, cheesecloth, or reusable food safe mesh bag (optional)

      Ingredients

      • Fresh herbs of choice, such as mint, chamomile, lemon verbena, lemon balm, tulsi, etc. (fill container about 1/3 to half full)
      • or 1/3 the amount in dry herbs (use about 1 ounce or 2-3 tbsp of dried herbs per half gallon of water)

      Instructions

      • Start with a very clean container (wash with hot water). Also rinse fresh herbs with warm to hot water.
      • For fresh herbs, loosely fill the container 1/3 to 1/2 full of herbs (sometimes I do less). For dry herbs, use about 1 ounce or 2-3 Tbsp (about a handful). You can put dry herbs right in the containers, or keep them inside a loose leaf tea strainer, cheesecloth, or other porous "tea bag".
      • Optional: add some tea if you'd like, such as bulk organic loose leaf jasmine green, golden oolong, or black breakfast blend. Follow recommended amounts on the package.
      • Add warm filtered water.
      • Cover the container with a lid.
      • Allow the herbal sun tea to steep in the direct sun for 3 to 4 hours (4 hours if you'll consume it all immediately thereafter, 3 to 3.5 hours if you'll be refrigerating leftovers). The hottest time of day will yield best results.
      • Stain tea through a fine mesh colander or cheesecloth to remove the herbs. (For a stronger brew, let the herbs continue to cold-infuse in the fridge overnight and strain the following day instead.)
      • Immediately refrigerate leftovers and maintain refrigerated.
      • Enjoy within 5 days for best results, up to one week. Discard if mold or off odors develop.
      • Food safety best practice: only add sugar, fruit, or other sweetener at the time of consumption, not during the brewing process.


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