Last night I made a riff on this recipe at the strong recommendation of J & T. Except, as usual, I couldn't let myself just follow the god damn instructions. I added cauliflower, chickpeas, coconut milk and spices. Did not add tofu. It turned out kind of... flat. Like it needed more fat, or some umami. I'm not sure how following the original recipe would've remedied this. Ah well. The quest for a mind altering peanut stew continues. I think pulled chicken might have to be involved.
I've also made a "smoked mystery pepper sauerkraut". I haven't actually tried it yet, but the smokey smell might be a bit too much. It's been fermenting for a little over a week now, so I'll give it a taste & report back. I used a head of green cabbage, 6-7 shredded carrots, 2 TBSP smoked applewood sea salt, a few more TBSPs regular sea salt, and some mystery hot peppers from my garden that I failed to label. It fermented like mad for the first few days, but has settled down now. I will probably refrigerate for another week, then dole out to friends for taste tests.
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