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NEW SOCIETY BLOG — Recipe

Make Crackers at Home with Your Sourdough Starter

DIY Sourdough: The Beginner’s Guide to Crafting Starters, Breads Snacks, and More by John & Jessica Moody offers a variety of recipes for nourishing and delicious whole grain sourdough recipes that cover breakfast, lunch, dinner, and snacks. Today we’re sharing a recipe for making crackers. They don't need to rise, and cost a fraction to make at home compared to store-bought crackers.

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Make Your Own Cleaning Supplies

Today John Moody, author of The Frugal Homesteader how to make your own cleaning supplies. Given that homesteading is at times both messy and mess making, you can save a fair bit of money making some of your own cleaners without having to spend a great deal of time.

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Turmeric Cardamom Fizz Recipe

Looking for a fun recipe to enjoy this holiday season? DIY Kombucha offers several recipes to help you brew kombucha, Jun, wild-fermented sodas, and even water kefir. This accessible and highly visual how-to guide shows how sparkling homebrews are possible for just about anyone to make, and fun to do, too. Today’s recipe is for a Turmeric Cardamom Fizz, which is delicious & medicinally beneficial.

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Plant-based Walnut Ricotta Recipe

The Art of Plant-Based Cheesemaking by Karen McAthy has recipes to help you create plant-based cheeses for your meals. Her book is a highly practical guide that extends traditional cheesemaking methods into the realm of plant-based media as a substitute for dairy. Today, we look at a recipe from her first edition to help us create the perfect Walnut Ricotta.

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Zucchini Waffles from DIY Sourdough

Over the past few months we have seen a sourdough frenzy...with mixed results. The new book, DIY Sourdough: The Beginner's Guide to Crafting Starters, Bread, Snacks, and More by John and Jessica Moody, is your personal guide to succeeding with sourdough using a simple-time saving approach. Today's blog kills two birds with one stone, use up your zucchini and sourdough with this recipe for Zucchini Waffles...

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Pseudo Greek Salad Recipe

This excerpt is from the book From The Food Lover's Garden: Growing, Cooking, and Eating Well by Jenni Blackmore.

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How to Make Elderberry Syrup

This excerpt is from the book The Elderberry Book: Forage, Cultivate, Prepare, Preserve by John Moody.

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Cashew or Sunflower Seed Cream Cheeze Recipe

In The Art of Plant-based Cheesemaking, author Karen McAthy sets out to explore the development of plant-based cheeses as a legitimate evolution of cheesemaking itself. Here we offer a recipe from The Art of Plant-Based Cheesemakingfor you to enjoy the creation of do-it-yourself quick cheeze.

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Worm Food Recipes

In Crystal Stevens book, Worms at Work: Harnessing the Awesome Power of Worms with Vermiculture and Vermicomposting tell us that proper nutrition is key to maintaining your worm bin.

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Crumpets - From No-Knead to Sourdough

In Victoria Redhed Millers new book, From No-Knead to Sourdough: A Simper Approach to Handmade Bread she shows us how to create delicious, healthy breads in our own kitchen, no experience necessary.

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Yard to Table Eating

If we revisit the idea of the home system, let’s start in the kitchen. What do you eat? How much money do you spend on food? What percentage of food do you grow and preserve? What changes would you like to make with the food you purchase and consume

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Vegan Hot Cocoa with Whipped Cream and a decadent Irish Cream

Today's recipes include a vegan hot cocoa with whipped cream from Hollyhock: Garden to Table and an Irish Cream from Farmsted Chef.

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Crackers, Caramel Corn and Christmas

Over the past few days we have shared recipes for corned beef and pastrami, along with chutney, pickles, and candied jalapeños, and a couple of different cheeses. Now we need a reliable method to transfer all this yummy goodness from the charcuterie board to our eagerly awaiting lips...enter the homemade cracker! And to counter the savory we have added a little sweet with a caramel corn recipe. Both recipes, and many more, can be found in Ecothrifty: Cheaper, Greener Choices for a Happier, Healthier Life. Be sure to come back tomorrow when we will be sharing an Irish Cream and vegan hot cocoa recipes.

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Make Your Own Cheese or Cheeze at Home

Cheese, how do I love thee let me count the ways! I think we can agree that cheese is one of the stars of the holiday food season, but for a variety of reasons; allergies, ethical, or otherwise, we can't all abide in animal dairy. So in the name of inclusion, and to aid in the continuation of the cheesy love affair, we are including two recipes today.

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A Holiday Charcuterie Board

Cured meat products arose from the need for preservation, in a time when cooking and refrigeration were not always available. Today, charcuterie is an embodiment of art in the kitchen, combining precision, balance, patience, and creativity.

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