Spicy Fermented Veggies

This “recipe” is a spicy fermentation combination inspired by traditional Korean kimchi—seasoning, ingredients, and techniques. It’s an entry point into a wide world of incredibly nuanced flavor, culture, and tradition that we encourage you to look into further.

Fermented Veggie Pickles

This recipe is a fermented creation inspired by Mexican escabeche pickles—escabeche is a name used around the world for numerous dishes marinaded or prepared with acidic ingredients (meat and veggies).

Sauerkraut

A simple, rewarding, and incredibly delicious combination of lacto-fermented cabbage, caraway seeds, and juniper berries. Use this recipe as a template for a variety of vegetable, herb, and spice combinations.

Fermented Green Strawberries

One of the most surprisingly delicious ferments you’ll ever make is one with under-ripe strawberries. Their firmness holds up well to hungry probiotics during the lacto-fermentation process, and combined with a simple brine, some herbs, and orange zest, they yield a nuanced flavor like no other.

Sliceable Cashew Cheese

This recipe uses a seaweed called “agar agar” as a gelatin alternative to create a simple and sliceable cheese—customize to make a variety of flavors with the tips provided.

Creamy Quinoa & Kale Salad

This is a classic recipe—one of the first our GFCS founder ever shared online a bazillion internet years ago (2009). A version of it also made it into her first book YumUniverse. This updated recipe includes new variations, techniques, and tips with all the same great flavor that has made it a fan favorite for […]

Ethiopian Injera

This is our version of the Ethiopian biologically leavened flatbread, Injera, that has a slightly spongey texture and mild sour flavor. It’s made out of nutty teff flour, which comes from one of the world’s smallest grains. In traditional Ethiopian cooking, Injera is used instead of utensils to scoop up delicious stew creations—do research traditional […]

Chickpea Flatbread

Let’s make a super-easy chickpea flatbread and get to know more about the versatility of the humble chickpea (also known as a garbanzo bean, and in flour form, besan or gram).

Pizza Dough

A simple margherita, pesto and artichokes, four cheeses and a white sauce, pepperoni galore—however you like your pizza, this go-to dough can help you have it all.

Chickpea Fries with Sriracha Dipping Sauce

The versatility of the humble chickpea knows no bounds! We’re going to show you how to make a chickpea “tofu” and then how you can turn that into delicious fries by baking the “tofu” to golden perfection.