Condiments are basically flavor enhancing bombs that you can add to any dish before, during, or right after you are about to eat. They add complexity to your dish and a lot of them times they are pretty easy to make. For today’s video I am going to show you how to make 5 different condiments that require only 2-ingredients. From a 1 week old fermented cashew miso paste that you can turn into a hauntingly delicious miso tahini chocolate chip cookie to a simple oregano oil that any pizzeria would up charge you an extra dollar for. These condiments are so simple to make and the flavor they add to your food are unlike anything you can buy in store. Check out the video here and the full recipes down below!
2 cups of cashew miso
1 cup of fresh koji, ripped apart by hand
1 1/2 tablespoons of salt
1 tablespoon of cashew liquid
Start by soaking your cashew in a water for 30 minutes to 1 hour.
In a food processor add the soaked cashews and pulse them to help break them down. Do not form a paste.
Add the broken down cashews into a bowl along with salt, cashew liquid, and koji. Give it a mix and then add it to a jar.
Seal it and place it in a cool dark area. Go in with a spoon to mix it up every day just to make sure nothing bad is forming.
After 1 week you will be left with a light brown cashew paste! Use like you would miso and tag me @lifebymikeg with your creations!
Cashew Miso Tahini Chocolate Chip Cookie
1 stick or 1/2 cup of butter
3 tbsps of cashew miso
1 cup dark brown sugar
1 tbsp vanilla
½ cup tahini
2 cups spelt flour
½ tsp salt
1½ tsp baking powder
1½ tsp baking soda
12-ounce dark chocolate chunks
Preheat the oven to 350F. In a large bowl, whipped together the butter, miso, and sugar until light and fluffy.
Add in the eggs, vanilla extract, and tahini. Mix until everything is combined.
Then mix in the spelt flour, salt, baking powder, and baking soda. Mix until a dough forms and then set it in the fridge to cool for 30 minutes.
Scoop the cookie dough with an ice cream scooper and set it on to a cookie sheets with parchment paper. Repeat giving each cooking 2 inches of space between them.
Bake for 12-15 minutes or until the cookies are golden brown. Cool the cookies for 5 minutes and remove with a metal spatula to a cooling rack to cool completely.
1 cup of black mustard seeds
1 cup of yellow mustard seeds
1 cup of water
1 tablespoon of salt
1/2 cup of kombucha
In a mason jar add in the mustard seeds, water, salt, and kombucha. Give it a stir and add the lid. Shut it but not tightly.
Let it ferment for 2 weeks giving it a stir every day. Once they are fermented, you can store them in the fridge and add them into any dishes.
If you want to turn it into some mustard you can blend it in a blender or grind it in a mortar and pestle. Blend it until you like the consistency and pour into a jar and store in the fridge.
4 cups of raw and hulled sesame seeds
4 tablespoons of oil
In a pan on medium heat and add in the sesame seeds. Toast them for 5 minutes giving it a shake every 30 seconds. You want them to go from bright white to shiny pale white color with a few light brown seeds.
Then add your lightly toasted sesame seeds inside the blender or cup and blend on low. Blend it until its broken down and then add in the olive to help it break down more.
Blend until smooth and pour into a jar. Store in the fridge until ready to use.
1 cup of olive oil or any oil you want
A few sprigs of oregano
1 chili, optional
Fill up a jar with the oil that you want. Add the oil to a pot on medium heat and then add in your oregano sprigs and chili.
Bring the temp to 200 degrees and then lower the heat to low to maintain the heat at 200F. for 5 minutes.
Once the oregano is super fragrant, pour into a jar and store in a cool dark place!
3 tablespoon of aquafaba
pinch of salt
1/2 cup of oil
In a jar or blender add in 3 tablespoons of aquafaba. Give it a pinch of salt and then start blending it with an immersion blender or blender.
As it starts to foam up, slowly add in the oil. Start off with just a drip here and there and then once it become thicker you can start pouring more in. Eventually you will get to a thick mayo consistency.
Pour into a jar and store in the fridge.