Tofu is an absolute star in our kitchen. Whether it’s dumplings, noodles, ramen, or even a fresh summer salad, tofu brings a unique and versatile flavor and texture that’s hard to match. The best part? Making your own homemade, organic tofu is a far cry from the mass-produced supermarket variety, and trust us, it’s a lot easier than you may think. In our kitchen, tofu is a must-have ingredient that always finds its way into our fridge.

Also known as bean curd, tofu is essentially the product of coagulated soy milk that’s been pressed into soft white blocks. It’s almost a little humorous when you discover that this wonderful food was an unintentional invention in China. A simple experiment of flavoring soybeans with Nagari, a type of seaweed, accidentally resulted in the creation of bean curd!

How to Make Homemade Tofu

Ingredients:

• 5 cups of plain soy milk
• 1/2 cup of water
• 2 tablespoons of lemon juice

Instructions:

1. Begin by combining your water and lemon juice, which will act as a coagulant.
2. Heat your soy milk until it boils, stirring constantly to avoid burning. Once done, remove it from the heat and continue stirring for an additional 1-2 minutes.
3. Gradually stir your water and lemon mixture into the soy milk. Be sure to stop as soon as the mixture starts to thicken to avoid breaking the curd.
4. Let the mixture rest for about 15 minutes until the liquid separates completely. If it’s still not solid, add a few more drops of lemon juice.
5. Prepare a colander lined with cheesecloth over a bowl. Pour your mixture in, then carefully gather the sides of the cloth to drain out most of the water.
6. Re-wrap the curds in the cloth to form a loaf shape. Place a weight on top and let it sit for 15-30 minutes.
7. Finally, remove the cheesecloth and let the tofu sit in cold water for a few minutes. Your homemade tofu is now ready to be enjoyed with your favorite meal

Why Make Your Own Tofu?

While buying tofu from the supermarket may seem convenient, it often comes packaged in plastic, and is shipped from far-off places, adding unnecessary waste to our environment. Supermarket tofu also tends to be loaded with preservatives. In contrast, homemade tofu gives you complete control over the ingredients, ensuring a fresher, healthier product, free of preservatives.

By using your own soybeans, you also support local agriculture and significantly reduce your carbon footprint. Plus, there’s no packaging to worry about!

The Nutritional Perks of Homemade Tofu

Apart from the satisfaction of making your own food, homemade tofu also has nutritional advantages over store-bought versions. It’s rich in protein, iron, and calcium, making it an excellent addition to a plant-based diet. You can also experiment with different soybean varieties, giving your tofu a unique twist of flavors and textures each time you make it.

So why not give homemade tofu a try? You might just find it becomes a staple in your own plant-based kitchen too!

Did you know that there’s a waste of over 4.4 million apples every single day in the UK? Before we moved out of London, my fiance, Iasmina (@lajatattoo) and I, picked up only windfall / unripe apples in Walthamstow Marshes and turned them into something valuable for our house.

We managed to turn the windfall apples into apple cider vinegar, fruit leather, and pectin. In this blog, I’ll show you the ingredients and how you can do it in easy and simple steps.

DIY Apple-Based Projects

For those who love DIY projects, apples offer endless possibilities. Here are the things that we made and the instructions on how to do them.

Apple Cider Vinegar:

-1/2 Jar of unripe/ripe apples
-1 tablespoon of sugar for each cup of water
-Enough water to fill the jar
-Cover and leave for 6 months

Cut your apples into small pieces and add them to a jar. Cover with enough water to fill the jar and add 1 tablespoon of sugar for each cup of water. Cover and label it, and leave it at room temperature for 6 months. Stir every day for the first 2 weeks. Strain and leave the liquid to ferment for one month or longer. If you see a pellicle forming, it’s called a mother, and you can save it and use it for another batch.

Vinegar could be used not only in the kitchen but also as a great natural surface cleaner and to improve the health of your hair!

Fruit Leather:

-4 cups of peeled, chopped apples
-1/2 cup of water
-2 Tbsp. of brown sugar
-1 teaspoon of cinnamon

Chop apples and place them in a large pot. Add 1/2 cup of water and 2 tablespoons of brown sugar. Cook the fruit until it softens by boiling it in an average heat. It can help soften the apple and make it easier to blend.

Place the apple in a blender to puree until it’s completely smooth. Spread the apple puree onto the lined baking sheet. Aim for a thin, even layer, about 1/4 inch thick. Dehydrate the apple leather in the oven for 3–4 hours, or until the center is no longer sticky to the touch. Cut parchment paper straps and roll fruit leather before you store it in a jar.

Fruit leather can be stored for up to 9 months in the fridge or freezer!

Pectin:

1. Any kind of apple, including peel, etc.
2. Add enough water to make them float
3. Boil for 2 hours
4. Strain & simmer until it reduces
5. Can in a sterile jar

Wash the apples but leave the peels on. Cut them into quarters. Place the apples in a large pot and add enough water just to cover them. Bring it to a boil, then reduce heat and simmer for 40–45 minutes, or until the apples are very soft. Strain the mixture through cheesecloth or a thin kitchen towel.

Discard the solids in the cloth and return the strained liquid to the pot. Bring the liquid back to a boil and simmer for another 15-20 minutes, or until the liquid thickens and reduces by half again. You’ll know it’s done when the consistency is syrupy. Let the pectin cool completely. You can use it right away in your jams and jellies, or store it for later.

Making your own pectin helps to save money and reduce your wastage as you can use any part of your apples!

Final Thoughts

Adopting a zero-waste mindset when it comes to apples not only helps the environment, but it also allows you to reap the full benefits of this incredible fruit. From nutritious bites to homemade vinegar, skincare, and even new garden seedlings, every component of the apple serves a purpose.

So, the next time you eat an apple, think carefully before dumping the crumbs. Embrace zero-waste methods and explore the limitless possibilities that apples have to offer.

Happy gardening, and happy cooking!

Recently, we went out foraging and spending time surrounded by nature, and this was my first time finding and trying beefsteak mushrooms.

Now, if you’re wondering what a beefsteak mushroom, scientifically known as Fistula hepatica, is, let me explain. It’s a distinct type of mushroom, distinguished by its reddish color that deepens as it matures. Imagine a mushroom with a rusty red top and a lighter beneath. Pretty awesome, right?

These interesting fungi appear throughout the autumn, most commonly on oaks and other trees. They are also known to leave a stain called brown oak. What’s even more intriguing is the common name: beefsteak mushroom. Do you want to guess? It’s because their color is strikingly similar to raw beef.

I’ve put together a simple yet delicious recipe using these beefsteak mushrooms. Here’s what you’ll need:

-1 or 2 Beefsteak mushrooms
-1 apple
-1 Heirloom tomato
-1 lemon
-Olive oil
-1 garlic clove
-3 or 4 chillies
-Chives and chives flowers

How to Cook Beefsteak Mushroom Tartare

Step 1: Prepare the Mushrooms

Give your beefsteak mushrooms a good clean, remove the outer part and any hard bits, and chop them up into small cubes. You’re aiming for a texture similar to traditional beef tartare.

Step 2: Marinate the Mushrooms

Get a medium bowl and toss in your diced mushrooms along with apple, heirloom tomato, soy sauce, olive oil, and lemon juice. Give it a good stir to make sure everything gets a beautiful, even coating.

Step 3: Seasoning

Now, it’s time to jazz it up with some chopped chives and flowers. Give it a taste and adjust the seasoning if needed.

Step 4: Serve it Up

Time to plate up! Arrange your mushroom tartare on a serving plate and garnish it with a sprig of parsley for a pop of color. Serve it with some crackers, and voila, you have a mouth-watering, unique dish right at home!

Note: Beefsteak mushroom tartare is not recommended for storage. The broken-down flesh of the mushrooms creates an ideal environment for bacterial growth. It’s best to prepare and consume the tartare right after making it to enjoy it at its freshest and safest.

Growing Beefsteak Mushrooms in Your Garden

Beefsteak mushrooms (Fistulina hepatica) are relatively easy to grow, making them an excellent choice for gardeners of all levels. Of course, you can forage like what I did but if you’re keen to planting them, here’s a simple guide to get you started:

1. Finding the Right Spot:

Beefsteak mushrooms thrive in cool, shaded areas with high humidity. They naturally grow on decaying oak, chestnut, or sweet chestnut trees, so if you have one of these in your garden, you’re in luck.

2. Preparing the Substrate:

You can grow beefsteak mushrooms on logs or stumps. Choose freshly cut hardwood logs, about 3 to 4 feet in length and 8 to 12 inches in diameter. Avoid logs that have been sitting for more than a month, as they might have lost too much moisture.

3. Inoculation:

Drill holes into the logs about 6 inches apart in a diamond pattern. Insert mushroom spawns (available at your local garden store) into the holes and seal them with wax to prevent contamination.

4. Maintenance:

Keep the logs in a shaded, humid area. Water them regularly, especially during dry spells. Patience is key, as it can take several months to a year for mushrooms to start fruiting.

5. Harvesting:

When your mushrooms finally appear, harvest them by gently twisting and pulling. They are best enjoyed fresh, so try to use them soon after picking.

So, who knew a day out in nature would lead to such a delicious discovery? Beefsteak mushroom’s rich, savory taste and unique texture are sure to win over any food enthusiast. I hope you’ll feel inspired to try this recipe and maybe even go on your own little foraging adventure, too!

Happy cooking!