Have you cooked with a salt plate part 2? #cooking #turnipvegan #recipes

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Издатель May 3, 2024

Using a Himalaya Salt Plate Part 2

I found this Himalaya salt plate at a grocery outlet a month ago for $10 and have been having fun experimenting with it. I tried cooking on the salt plate, which was too salty. This time, I chopped my vegetables on the salt plate before cooking, and I did not add any salt to the recipe to see how it turned out. To my surprise, it came out incredible. It's not too salty, and the flavor profile is more in-depth. On the purple Korabhi, I added only avocado, oil, black pepper, and @aliveferments fermented chili sauce, and the flavor was incredible. I learned that the more water on the plate, the more salt it releases. I whipped the plate after each use, and it worked excellent!

For free, you can find this recipe on my website in the blog section. www.turnipvegan.com

Would you try a salt plate?

Creamy Red Pepper Kale

2 Tbsp avocado oil
1/4 cup of cashews
1 - 2 tsp of lime juice (Optional)
1/2 of chopped red onion
1 tbsp of chopped garlic
3 -4 chopped sweet peppers
1 Tbsp + 1 tsp Fermented Red Pepper Paste
Two bunches of Kale
1/3 cup of liquid amino
1 13.5 fl can of coconut cream
Salt and pepper to taste

Purple Kohlrabi
Fermented Chili sauce by @aliveferments
Avocado oil
Chopped chives
Salt and pepper to taste

Other ingredients
Wild Rice

Step 1. In a large pan, add avocado oil to the pan with cashews and toast for 1 minute.
Step 2. Add onions, garlic, and sweet peppers and saute for 2 minutes. Mix in fermented red pepper paste and cook for one more minute.
Step 3. Add the chopped kale and liquid amnio mix and place the lid on top. Cook for 5 - 6 minutes or until the greens are tender. Stir
Step 4. Add coconut cream, mix, and cover with top. Cook for 8 - 10 on low.