Does anyone have any recipes or suggestions for vegi snacks? Crudités (carrot sticks, celery sticks, etc.) are obvious. I'm wondering what other sorts of high vegi content snacks people can think of.
At this time of year I always have some sweet and sour cucumber sticks in the fridge to snack on - one jar getting pickled (only a day or two), and one drained, with various seasonings. When I finish one, I spin the other jar dry, to add seasoning, and put it back in the jar again, then rinse out the other, and fill it up again. Also, all of those tomatoes - not much seasoning needed with those. Not time yet for sampling hot peppers, but very soon!
Are you talking snack for yourself? as in pass by the fridge, reach in and munch on something. Or snacks to serve.
Cream cheese, flavoured (or Borsin) is great stuffed in mushroom caps. Baked or raw (if raw be sure to use just small caps).
Sounds interesting. Do you mind sharing a recipe?
And tomatoes, yeah, tomato wedges, or cherry or grape tomatoes are an excellent addition a crudités platter.
Raw sugar snap peas are also a delicious side dish, but I usually eat to many of those while picking them!
Thank you. Do you know if the liquid CaCl that is used in cheese making would work? Any idea of the conversion? I assume you are using a powder or something that looks like salt.Those cucumber I make by simply halving the cukes, scooping the seeds out, then cutting the halves into quarters or thirds lengthwise, then into about 2" sticks. Usually it takes about 3 to fill a quart mason jar. For a quart, I first put 1/2 c each sugar and white vinegar, plus 1/2 tsp salt, and 1/2 tsp calcium chloride - a.k.a. "crisp". I shake that up, until totally dissolved, then pack the jar with the sticks - they aren't going to be all submerged, but I just shake them, to coat them all, and leave it on the counter the rest of the day, turning the jar over several times, as I'd walk by. It could be eaten after 3 or 4 hours, but usually I refrigerate it for a few days, while eating up the other one, turning the jar a few more times. The cukes shrink down about 1½", but remain very crispy, esp. if that CaCl is used.
Whiskadoodle had some good ideas that I use a lot for crispy side snacks, with Asian meals. Those kohlrabi slices I macerate with a little salt, then rince, and dry them off, and toss them 30 seconds in a wok in some sesame and hot oil, for Chinese, or some oil and nam prik pao, for Thai and other SE Asian. Raw sugar snap peas are also a delicious side dish, but I usually eat to many of those while picking them!
That is the same thing, but I really don't know how much you would have to use. I have a small bottle of that, which I got years ago for cheese making, but I bought a bought a pound of food grade Ca(Cl)2 for the pickling.Thank you. Do you know if the liquid CaCl that is used in cheese making would work? Any idea of the conversion? I assume you are using a powder or something that looks like salt.
That is the same thing, but I really don't know how much you would have to use. I have a small bottle of that, which I got years ago for cheese making, but I bought a bought a pound of food grade Ca(Cl)2 for the pickling.
Out of curiosity I googled for something telling us how to make the 30% liquid, to give an idea of how much would be equivalent, in liquid.
https://muchtodoaboutcheese.com/2014/04/20/home-cheese-making-hack-diy-30-solution-calcium-chloride/
I weighed out the half tsp. of calcium chloride, and it was almost exactly 3.0 g. And 70 g of water were about 1¼ tsp, so just over 1¼ tsp of the solution should work in place of the 1/2 tsp of granules.