Category: vegan

• TK – ROCKIE is BACK.

  

  Hi Everyone. Yes indeed – i get my Roquefort project back. I m dealing with koji so much nowadays… and that’s a mould with spores and doing its thing. Well, there are the other ‘edible’ moulds from all around – and i m curious to learn just as much of them as about koji. Let’s…

  Kat

  June 22, 2022

  art, culinary, dairyfree, fermentation, Foodporn, glutenfree, home cooking, kitchen, mould, sugarfree, technique, testkitchen, vegan, vegetarian

  blue mould, cashew, cheese, cheflife, delicious, environment, fermentation, insane, lacto, lactobacillus, mould, nut cheese, nut cheeze, roquefort, spores, test, test kitchen, vegan, vegan cheeze

• TEST KITCHEN – Chickpeese’

  

  Yes. Another try for a mouldy vegan cheeZe. But something a bit more sustainable than before. I mean I already made some delicious cashew koji cheese before – and lots of tofu experiments by growing mould on it (mao dofu) and macerating/ageing for a good while (dofuru) also curing in miso (misozuke) what did change…

  Kat

  May 21, 2022

  art, culinary, dairyfree, fermentation, Foodporn, glutenfree, home cooking, kitchen, koji, sugarfree, technique, testkitchen, vegan, vegetarian

  ageing, awamori, cashew, chickpea, chickpeese, corn whiskey, experiment, inoculation, koji, nut, nutcheese, soy, spores, testkitchen, tofu, vegan, vegancheese, veganfood

• TEST KITCHEN – celeriac bacon?

  

  Ok. How far your brain can go? How insane I can possibly be? How many people are hanging a roasted inoculated dehydrated smoked ages celeriac bulb in their bedroom loft? Do I really want to know? As I said before a couple of times – my ‘geniusness’ will be appreciated only after my death. Or…

  Kat

  January 10, 2022

  art, culinary, dairyfree, diet, elimination diet, fermentation, food styling, Foodporn, foraging, glutenfree, infusing, kitchen, koji, sugarfree, technique, testkitchen, vegan, vegetarian

  ageing, awamori, bacon, celeriac, charcuterie, fermentation, koji, smoking, vegan, veganbacon, veganfood

• TEST KITCHEN – 3rd nd 4th generations of kojeese

  

  So after another failure with the 3rd generation, I might find the right one with the 4th try. Quickly what happened with the 3rd round. I f*cked it up by placing the rounds into a sushi mat (like I did before with my almond Roquefort) and being so amazed by its growing fluffy coat that…

  Kat

  October 31, 2021

  art, culinary, dairyfree, fermentation, Foodporn, glutenfree, home cooking, kitchen, koji, sugarfree, technique, testkitchen, vegan, vegetarian

  ageing, awamori, awamori koji, cashew, cheeze, experiments, fermentation, home lab, kojeese, koji, rice, tasting, test kitchen, testing, vegan cheese

• TEST KITCHEN – cashew kojeese 2nd round

  

  Apologies for the wait. My fluffy tablet crashed and i ‘kindof’ lost all my data (including my almost ready book) so i was struggling with the online part of my life recently. Anyways. So i did a second round of my cashew cheese project inoculated with koji spores. This time i was trying out some…

  Kat

  October 13, 2021

  culinary, dairyfree, fermentation, Foodporn, glutenfree, home cooking, kitchen, koji, noma, sugarfree, technique, testkitchen, vegan, vegetarian

  awamori, black mold, cashew, cashewcheese, experiment, fermentation, green mold, kojeese, koji, koji inoculation, lacto, lacto bacillus, lacto fermentation, miso, mold, moldy vheese, nut, nutcheese, red rice koji, spores, test kitchen, umami, vegan

• TEST KITCHEN – Koji’beet

  

  So i tried another brilliant thing. Vegetable charcuterie. But it wasnt easy i tell you. Im reading a lot about koji and techniques right? Keep learning new things all the time. Got some brilliant books – one of them is Koji Alchemy from Jeremy Umansky, Rich Shih and Sandor Ellix Katz . Well they are…

  Kat

  September 12, 2021

  culinary, fermentation, food styling, Foodporn, glutenfree, kitchen, koji, noma, technique, testkitchen, vegan, vegetarian

  aspergillus oryzae, beetroot, brine, charcuterie, cheflife, curing, dehydrating, fermenting, growing mold, koji, likemeat, mold, risotto, root vegetables, salt, salting, timing, vegetables

• TEST KITCHEN – vegan nutji’ :)

  

  I used to make different nut blocks as a vegan alternative for dairy cheeses – you can see here back in the day.. . \i tried different molds already like roquefort and camembert – very interesting results here – but my real favourite was always a simple well seasoned lacto ferment. Now when i could…

  Kat

  August 23, 2021

  art, culinary, dairyfree, fermentation, Foodporn, glutenfree, home cooking, kitchen, koji, noma, sugarfree, technique, testkitchen, vegan, vegetarian

  ageing, awamori, awamori koji, black spores, boozy, boozy cheese, cashew, cashew cheese, cheflife, complexity, creativity, fermentation, fermentation chamber, good food, healthy, healthy food, kojeese, koji, miso, mold, moldy cheese, nut, nut cheese, nutritious, peanut, umami, vegan, vegan cheese

• TEST KITCHEN – watermelonji’

  

  Next ad hoc test to try. Only because my brother in law left a small cube of watermelon in the fridge a couple of days ago… i though it could be interesting. And bingo! So if u follow me probably remember that i started to macerate some cheese pieces in a mixture of black koji…

  Kat

  July 13, 2021

  art, culinary, dairyfree, fermentation, food styling, Foodporn, foraging, glutenfree, home cooking, infusing, kitchen, koji, noma, sugarfree, technique, testkitchen, vegan

  24 hours, boozy, cheese, fermentation, fermenting, herbs, koji, koji kin, macerating, palinka, salad, salty, savoury, spores, tomato, umami, vegan, vegan steak, watermelon, watertomato, wild

• TEST KITCHEN – cuji’

  

  Great great result i ve got from another random experiment. I made koji ‘kovaszos uborka’ – sourdough cucumber. Its a pretty traditional hungarian ‘pickle’ – its a salted (lacto) fermentation using an old piece of sourdough bread and the heat of the summer’s sun. Usually takes 3-4 days (fermentation happening faster with direct sun and…

  Kat

  July 5, 2021

  culinary, dairyfree, fermentation, Foodporn, home cooking, kitchen, koji, technique, vegan, vegetarian

  classic cuisine, cucumber, fermentation, koji, koji spores, kovaszos uborka hungarian, koviubi, oryzae, salt fermentation, shio, shio koji, sourdough, spores, traditional