Monday, July 18, 2016

Kraut Kakes with Cashew-Dill Cream

I've done a bit of fermenting here and there. The kimchi recipes from the asian vegan kitchen cookbook always work like a dream, and one time I made my own hard cider....which subsequently turned into cider vinegar (though I guess that's still an accomplishment?). But this summer I've been playing with the recipes in the fermented vegetables cookbook, and it's some serious science experiments up in here.

My first batch of sauerkraut made A TON, so I made these pancakes as a way of using some of it up (so I could make more fermented veggies!). It's basically a sour cabbage latke.

I used this recipe, but halved it, substituted a flax egg, and added paprika and smoked salt. Then I made a cashew-dill cream to go along with it.

Kraut Kakes
(adapted from

8 oz sauerkraut, rinsed and drained well 
1 flax egg (1 TB ground flax + 3 TB warm water)
3 TB flour
1/4 cup green onion, chopped fine
1/4 teaspoon smoked salt
pinch paprika
1/2 teaspoon black pepper
1/4 cup vegetable oil, divided

Mix together everything but the oil. Heat oil in a pan, then form the batter into little cakes and pan fry, flipping, until brown on both sides and warmed through. Serve with dill cream. Serves 2-3. 

Dill Cream: Soaked and blended cashews, lemon, salt, and fresh dill (all to taste).

all-green spring slaw, red beans + rice, and mango habanero hotsauce

Bryant Terry not only writes fantastic cookbooks, he is also brilliant, and a much-needed counterweight to some of the dumbassery happening in the vegan world. I'm way behind on the "Thug Kitchen" controversy, but I've been wanting to find a reason to link to Terry's great response on CNN. Because I clearly don't have the time or will to do much more besides post recipes here these days, I'll just do some of that!

all-green spring slaw from Afro-Vegan (used pistachios instead of pepitas and asparagus instead of sugar snap peas)

Quick and Easy Cajun Red Beans and Rice (shown with Mango-Habanero Hot Sauce from Afro-Vegan)
(from taste space)

1 tbsp coconut oil, or oil of choice
1/4 onion
1 celery
1 link of vegan chorizo sausage
2 TB ketchup
1/2 tsp Old Bay Seasoning, or to taste
2 cups cooked small red beans, rinsed and drained if canned
2 tsp smoked salt

1. In a medium-large nonstick skillet over medium heat, heat oil. Once hot, add onion and celery and saute 5 minutes. Then add chorizo and cook another 5-10 minutes.
2. Stir in the ketchup and Old Bay seasoning. Continue to cook until heated through and browned slightly. Stir in the beans and cook until heated through, around 5 minutes. Season with smoked salt and pepper. Serves 3-4.