Fermented Friday: Asian Slaw

Fermented Friday: recipes featuring yeast, wine, beer or some form of fermentation

This recipe is a bit of a stretch for Fermented Friday, but technically it qualifies since soy sauce and rice vinegar are fermented products.  Soy sauce is made by fermenting soybeans with roasted wheat or barley.  Vinegar is produced when bacteria convert a fermented product into acetic acid.  The word itself comes from the French term for "sour wine" vin aigre.  Rice vinegar is made from, you guessed it, fermented rice.  See, we're still using fermentation.

Actually, I've just been craving this crunchy slaw for the past few weeks and needed an excuse to make it.  Okay, that and I put in enough hours at work this week that I didn't quite find time to finish the beer-cheese recipe I'm working on.

Weird Recipe Wednesday: Savory Granola and Sriracha Bean Dip

Weird Recipe Wednesday: Because some recipes are so weird I just HAVE to try them.  My curiosity always gets the better of me.

Two recipes again this week, one that was okay but not really my thing and one I would make again.  I'm fooling around with the formatting on these posts so you will need to click "Wait, there's more! Click to keep reading..." at the bottom to see the rest.

I've always wanted to try making savory granola, but never got around to coming up with a recipe.  I was thinking more along the lines of tomato basil or lemon rosemary but then I saw this recipe for Thai Peanut Granola.  I made of few substitutions (of course) so I wouldn't exactly call it Thai but it was definitely savory as opposed to sweet.  The end result had more of an Asian flavor profile.