My first home brewed booch in Seattle! I had kombucha making down to a science while living in Erie, so it's about time I start brewing again. It's really easy, and it saves you sooooooo much money if you love kombucha! I'm still deciding what flavor juice I will use to flavor it. I love ginger kombucha, so I was thinking of maybe making some ginger juice and adding that. I will of course have to research and see what the interwebz tells me!
I had some things to do yesterday, and got home later than usual. I was beyond hungry, and needed something quick and easy. I decided to get creative with a black bean burger, and made a kind of vegan Taco bell CrunchWrap. I think a real CrunchWrap has a crispy tostada like layer, which I didn't have, so I didn't add. I also didn't add lettuce because warm lettuce is not okay with my mouth. So I guess I made something inspired by a CrunchWrap.
I just cooked a gardein black bean burger, and then put some refried beans on a flour tortilla, added the veggie burger, and finally a little nutritional yeast, and some vegan cheese. I folded the tortilla over the burger, and cooked it in a pan with a smidgen of coconut oil. I could see where having that crispy tostada layer would make this so much better, but it was still pretty tasty as is. Definitely a fun and different way to eat a burger. I will be making this more often. I don't know if it's a good or bad thing to be inspired by Taco Bell!
Happy Monday!
I have been wanting to get into making booch at home but still haven't. Maybe soon, tho! Winter sounds like a good time to try new things as I am a hermit during the winter months and I know you know why having lived in this region for a while! LOL The Taco Crunch looks AMAZING, btw!
ReplyDeleteI wanted to brew kombucha for so long, and was so scared. But it's super easy, and really fun to experiment with different juices to flavor, etc. I feel so bad for you with winter coming. Even though I dread the rain, I am not going to miss the brutal cold!
ReplyDeleteYup! I'm intimidated about Booch at home. I know I shouldn't be - but am.
DeleteI always make just plain kombucha, mostly because I am lazy. But I found that just taking fresh ginger and grating it, and letting it sit in the kombucha when you get ferment it a second time to get bubbles is all you need to do for ginger flavoring.
ReplyDeleteThanks for the tip! I'm drinking a Kevita ginger kombucha right now, and ginger is a flavor I want to try to make myself. I thought maybe I would have to juice some ginger or something. I can't wait for my kombucha to be ready. I have a kombucha budget, so I can't have it every day, but when i make it myself I can have it every day!
ReplyDeleteAdd me to the list of folks who want to brew their own anything actually, but am too intimidated. good for you!
ReplyDeleteI was intimidated for so long too! It is really so much easier than it seems.
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