Sauerkraut – Not Just For Hotdogs Anymore

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Sauerkraut is one of those things that I only imagined eating on a hotdog or in Polish bigos.  That was up until I made the amazing, Bean & Sauerkraut Stew from Seitan Is My Motor.  I tweaked it a little to suit my taste and translated the recipe into cups.  Try this awesome recipe!

Bean & Sauerkraut Stew II

1 tablespoon olive oil

1 medium onion, diced

2 medium -sized red bell peppers, diced

2 teaspoons minced fresh rosemary

2 cloves garlic, minced

1 cup sauerkraut, drained

2 medium diced tomatoes

1 1/2 cups cooked chickpeas

3 cups cooked red beans (I used anasazi beans)

3 cups vegetable broth

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon oregano

1 tablespoon honey

Salt and pepper to taste

Saute onion, pepper, and rosemary in olive oil.  Add all other ingredients and simmer 30 minutes covered and last 10 minutes uncovered.  Remove 1/2 of the stew and puree in blender, add this back in to the stew to thicken it.  (I cooked my own beans.  If you use canned, drain and rinse them before adding to stew.)


Roasted Red Pepper Hummus

I never was a fan of hummus – at least the kind purchased at the grocery store.  Then I discovered a recipe for blender hummus!  It’s especially good made from home cooked chickpeas.  I had some roasted red peppers in the freezer that came from the garden last year and I added them to the blender last thing.  Here’s a link to the recipe, Blender Hummus.  To the wrap I added sweet peppers, tomato, spinach, lettuce, and cilantro.

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Vegetarian Mulligatawny Soup

This has to be one of my favorite soups of all time!   With the edition of carrots and celery the rest of the ingredients can come from the pantry.  If you’re in a real bind just open the freeze dried carrots and celery you’ve been saving up for a rainy day.  Not only is this the most delicious soup ever, but I just love saying the name . . . mulligatawny, mulligatawny, mulligatawny yum!

Vegetarian Mulligatawny

2 Tablespoons olive oil

2 cloves garlic, minced

1 small onion, diced

1 celery stalk, diced

2 carrots, diced

1 cup lentils, rinsed

2 cups crushed tomatoes

1 can garbanzo beans (15 oz)

5 cups vegetable stock

2 teaspoons curry powder

2 teaspoons ground cumin

1 teaspoon ground coriander

1/4 teaspoon black pepper

1 can coconut milk (13.5 oz)

1 Tablespoon honey

1 cup cooked rice

1/4 cup cilantro, chopped (freeze dried will work too)

Saute garlic, onion, celery, and carrots in olive oil for 5 minutes.  Add lentils, crushed tomatoes, garbanzo beans, vegetable stock, and spices.  Bring to a boil, turn down heat and simmer for 45 minutes or until lentils are cooked.  Turn off heat and add coconut milk, honey, rice, and cilantro.