Recipes & Blog — Recipes

Crispy tempeh steaks enveloped in soft, pillowy white bread. Up the ante with this sweet, sour, spicy and most satisfying of sandwiches…Our recipe is 100% vegan and plantbased with added gut healthy benefits from live fermented kimchi.  

INGREDIENTS Serves 4 200 g ciabatta loaf 600 g ripe mixed tomatoes, roughly chopped 4 TBS Fennel, Apple & Dill Sauerkraut 1 handful small capers , drained 1shallot, finely sliced 8 anchovy fillets, finely sliced 1 tsp red wine vinegar 2 TBS extra virgin olive oil Bunch of fresh basil Salt & Pepper to taste METHOD 1. Preheat the oven to 180C. Tear the ciabatta into rough 3cm pieces and place on a tray. Drizzle with 1 TBS olive oil and bake for 5-10 minutes until lightly browned. 2. Place the tomatoes in a bowl and season with salt and pepper....

Welcome to the third instalment of The Cultured Collective's blog series Eat & Greet where we're talking all things food, health and wellness with some of our favourite people and sharing delicious recipes to inspire you to get experimenting with kimchi and sauerkraut. This month we sat down with Jeannette Hyde, nutritional therapist and author of The Gut Makeover, and The Gut Makeover Recipe Book. Hello Jeannette! Please let our readers know a little about your work... The Gut Makeover book was at the forefront of the gut health revolution when it was first published in 2015. I took the...

INGREDIENTS Servers 2 2 slices of sourdough bread 75g Gruyere cheese grated 4 TBS of The Cultured Collective Smoked Chipotle Sauerkraut  1 TBS of French mustard 1 TBS of Worcestershire sauce METHOD 1. Toast the bread in a toaster lightly. 2. Mix the cheese, mustard, Worcestershire sauce together in bowl and mash together with a fork. 3. Spread the cheese mixture on top of the toasted bread and place under the grill inside your oven (most regular ovens have a grill setting). Toast for about five minutes or till the cheese mixture starts to melt and blister. 4. Top with...