I sprouted some quinoa and am trying to make some xgfx Rejuvelac. It's cold as doo-doo here, tho, so this may take a few extra days. Since there are zeroX10 warm corners of my house willing to lend a hand.
Those of you with wrinkly noses, will be happy to hear I have no intention of drinking the Rejuvelac. But, I do have big plans for it--fermented nut cheeze! Think Dr. Cow, but homemade and cheaper. Rejuvelac is usually made from sprouted wheat and rye berries. Once the grain sprouts, you leave it in clean water for a few days, and it becomes an active ferment with all sorts of good properties, including lotsa probiotics. I've read online that people have success using quinoa instead, so that's what I'm aiming for.
Quinoa sprouts fast! It basically sprouted during the first 24 hour soak, although it's a little hard to tell, because the little ring of germ around the quinoa can fake you out since it dislodges as the grain absorbs water.
We have a super-amazing library system here in Portland, and since I've had Alissa Cohen's newest book Raw Food for Everyone on my hold list for a long time, I'm currently in possession of a brand new copy in mint condition. I love new books! She has an entire chapter dedicated to fermented nut cheezes, so that's where my inspiration and recipes are coming from.
I also made some of her raw crackers. These are nice, because besides being xgfx, they are flax-free, too! I like flax just as much as the next vegan, but raw crackers that are made from 90 percent ground flax are not my favorite. These are made from a base of sun-dried tomatoes, veggies and soaked pumpkin and sunflower seeds. They're really tasty!
This post is part of VeganMoFo 2010 - the Vegan Month of Food. Get more MoFo info by checking out VeganMoFo Headquarters Itn'l, where you can subscribe to a bunch of vegan blogs and ohh and ahh to your heart's content.