The Green Manuals: The Green Manuals
By Etherer Daz
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About this ebook
Sometimes living green feels a bit like looking out at the world from an other-dimensional periscope. The hurry-up-and-wait urges pass through the mind and body, at times intensely, at other times like afterthoughts. There's a certain amount of detachment necessary to green being when world consciousness doesn't appear to be anywhere close to acknowledging the importance of balancing the business-as-usual attitude with the repercussions that are a natural aspect of the cause and effect process.
Waiting is hard when you know how important immediate progress is to life on the planet. The waterways and oceans have been poisoned with chemical, petrol, and radioactive water in unimaginable numbers. Being overwhelmed is a given. The majority of us have to stop and take hold of our swimming heads, shaking the question marks off, so we can steel ourselves to find solutions.
Is green living going to heal the world overnight? It's unlikely. But, we know for sure we can't continue down the track we're on if we hope to have a chance of survival on the planet.
Basic Green will have you making your own mylk, mustard, mayo, bread, cheez, candy, green cakes, lotions, salves, essential oils, and cooking on solar stoves in no time.
From there, you'll easily build upon your green foundation with formulations that appear over head.
It's easy being green.
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The Green Manuals - Etherer Daz
Vegan Crème
Vegan crème is as easy to make and as versatile as the basic mylk offered in the previous recipe. Try it with a variety of flavors and degrees of thickness for your cooking needs. With a few adjustments, the recipe can be used to prepare makeshift puddings and even homemade ice cream. Have fun and let the spirit of experimentation lead the way to some of the other ways this staple can be utilized and altered.
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The Process:
Blend equal parts seeds or nuts and water (rice can also be used in the place of tree nuts here). You may strain or keep the blended creme as it is when you've finished or adjust it according to your preference.
To give the crème personality, season it or add a tad bit (we're talking a few drops) agave or maple syrup to slightly sweeten a ½ teaspoon of oil, and a teensy pinch of seasalt.
For sweet creme, add more sweetener. For thicker pudding-like crème, use less water to desired consistency.
It keeps for a week, refrigerated.
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Variations:
Whipped Cream
Add 1 tablespoon vanilla oil (oil infused with a vanilla bean for at least two weeks) or vanilla extract to a cup of thick vegan crème (made with less water). Add 1 to 2 teaspoons agave or maple syrup to desired sweetness. Spoon onto pudding or another flavor-abundant destination.
Pepper Soup
Mix 1 tablespoon black pepper, 1 tablespoon onion powder, ½ teaspoon garlic powder, optional tablespoon cheez sauce, and 3 tablespoons coconut oil to 1 cup vegan crème. Simmer on low. Add optional bits of blackbean or mushroom strips (see related chapters).
Ketchup
Ketchup is a ubiquitous condiment that adds a traditional flavor to comfort foods we know and love. You can easily make your own for the house in batches that are sized to match your usual needs. You can even freeze portions, and thaw them out a few hours before you will need them to save preparation time for other tasks. The advantage of making your own ketchup will free you from taking in yet more unnecessary (and seriously damaging) chemicals into your system. A little experimentation will lead you to the exact flavor you desire or a flavor variation you discover as a new favorite.
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The Process:
Blend a few tomatoes you've sauteed in a lightly-oiled frying pan with an equal amount of sundried tomatoes. Add apple cider vinegar to taste (usually a tsp or so), a sprinkling of seasalt, and agave or maple sugar to your tastes.
This will keep for about a week.
Mustard
Mustard can be used as ketchup's fraternal flavor twin, or you can enjoy it on its own with another dish. It's an amazing flavor agent for savory dishes, and an excellent topping for blackbean burgers loaded with lettuce, onions, and ketchup. Make this in large batches if you know you'll use it within a month's time.
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The Process:
Mix a cup of ground mustard seeds (or mustard flour) with a ½ cup oil, and an optional teaspoon apple cider vinegar. Additional spices are optional. Avoid heat to maintain optimum flavor.
This will keep for at least a month in the refrigerator.
Sour cream
Sour cream of the green variation is extremely easy to whip up whenever there's a need. You won't have to make this in large batches and freeze it for later. All you require is a base (soy crème or rice flour), lemon juice (fresh-squeezed is preferable but not necessary if you have a decent lemon juice on hand), and a bottle of (preferably unpasteurized, raw) apple cider vinegar. The recipe is ridiculously easy to work with.
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The Process:
Blend equal parts apple cider vinegar and lemon juice in a thick version of the vegan crème base.
eg. If you're using a cup of vegan crème, use 1 teaspoon each of lemon juice and apple cider vinegar.
The majority of the recipe should be the vegan crème. The flavor agents shouldn't overpower it. This mix tastes exactly like sour cream, but you won't have to worry about going against conscience and the discomfort of lactose-intolerance to enjoy it.
Cream cheese
Cream cheese has its place in a lot of kitchens, and you don't have to rely on the chemical-laden and cruelly-derived supermarket version to partake of the flavor you know and love. With enough green thickener (arrowroot or agar agar), you can make a mean cheesecake with vegan cream cheese.
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The Process:
Mix one cup cashews, 1/16 cup lemon juice, 1/16 cup water, 1/16 cup of coconut oil, sprinkle of seasalt. A small bit of almond extract is recommended if using it as a thick base for cheesecake.
Let it rest overnight to deepen the flavor.
Mayo
Vegan mayo is a beautiful thing. The commercial winner is currently Vegenaise or the wallet-friendly Earth Balance (with very good reason – it even goes so far as to trump the flavor of non-vegan mayo), but if you prefer making your own at home, the recipe below has you covered.
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The Process:
Blend one cup thick vegan creme with a ½ teaspoon mustard, ½ teaspoon apple cider vinegar, ½ teaspoon lemon juice, pinch of seasalt, a small bit of optional maple syrup to taste.
More sweetener makes a salad-dressing type of flavored mayonaisse (if you're into that sort of thing). More lemon makes for a more tart mayo.
Homemade Oil
You don't need an oil press to enjoy your own organically extracted cooking oil (though an oil press is an excellent investment), you can easily collect enough to serve moderate frying and sauteeing needs.
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The Process:
Mash several cups of seeds or tree nuts (organic peanuts provide a good amount of oil) in a mortar and pestle (you can blend in a sturdy blender as well). Set the cup aside until the oil rises to the top, and strain the oil from the seeds through a mesh cloth over a non-plastic container.
You can additionally hang a cheesecloth bag with the mashed seeds over a bowl to collect the oil over a longer stretch of the day. Oils have unique properties. Know which oils are good for cooking and which are better used in herbal infusions.
Cheez Sauce
Cheez sauce took a long time to master, but