Psycho Donuts

Vegan Kooky Monster From Psycho Donuts
Did you know that the first Friday in June is National Doughnut Day? That’s this Friday! Not that I need a holiday for a reason to stuff my face. Just look at these crazy flavors from Psycho Donuts. That’s reason enough as far as I’m concerned.

Amidst all their regular donuts, there’s also a number of vegan versions. Pictured above is the vegan Kooky Monster, a ring donut covered with crushed Oreo pieces and blue drizzle. As it’s a cakey donut, it’s a little bit on the dry side. But high marks for the novelty.

Vegan Psycho Donuts
I also got a vegan Arnold Palmer donut, iced tea infused cake with lemonade frosting. While it was nice, I couldn’t really detect the iced tea flavor. It didn’t actually come with dark specks on it, that’s just from being in the same bag with the kooky donut.

Vegan Arnold Palmer From Psycho Donuts
Key lime pie and raspberry were the other vegan donuts that were available when I was at the downtown San Jose location, near the Tech Museum. If I had known they were so close by the museum, I surely would have been there sooner. The donuts in the case aren’t marked vegan, so you have to ask what’s vegan for that day. A larger Psycho Donut location is in Campbell which I haven’t been to yet.

Fun and inventive from the flavors to the lighthearted insane-asylum theme, it’s definitely a sugar high. Perhaps it’s for the best, donut day comes but once a year. Although if I’m ever in the area again, there’s a high probability I’ll pop in to check out the vegan flavors of the day. I’m crazy like that.

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Super Easy DIY Sauerkraut

Super Easy DIY Sauerkraut
At this year’s Maker Faire, I learned how to make sauerkraut. The hands-on workshop was put on by Todd of Happy Girl Kitchen which I’ve enjoyed their fine products many a time. Who knew sauerkraut was so easy to make? Apparently not me.

Basically, it’s just cabbage and salt. That’s it. And time for the microorganisms to do its fermenting thing, given the right conditions, you’ll have crunchy, tangy, homemade sauerkraut. In a nutshell, chop up the cabbage, add sea salt, mix and squeeze the bejesus out of the cabbage to draw out the water to create a brine. The brine allows the cabbage to ferment and not rot or soften.

Add other optional spices such as juniper berries or red pepper chili flakes. Pack into a jar and place a folded cabbage leaf on top to help keep the cabbage submerged in the brine. It’s bright green when it’s freshly packed, see above photo.

Over the next 24 hours, press down on the cabbage to force the water out until the brine rises above the level of the cabbage. After several days, start tasting the kraut, it’s done when it tastes good to you. Store in the fridge. For a handy, more in-depth, how to make sauerkraut in a mason jar (that doesn’t rely on my memory) click over to The Kitchen.

Corned Tofu Sandwich
The jar I came home with is now much lighter in color, and has fermented to the point where I’m ready to dig in. I suppose I could have eaten it straight out of the jar, but I already knew exactly what I was going to do with it.

I’ve been scarfing down the Not-A-Reuben Sandwich from the blog Glitter and Glue. Simple and easy to make, it has everything I like – corned tofu on rye bread with kimchi, vegan mayo and avocado.

I’ve always left out the kimchi as I never seem to have any, but now I have sauerkraut to put on my sandwich. It was good without a fermented condiment but it’s nicer with, especially since I made it myself.

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Chinese Style Vegan Fish

Chinese Style Vegan Fish
Seafood was the last thing I gave up before becoming vegan way back when. And in that time there hasn’t been a good vegan fish option. But then late last year while on holiday, I found Gardein Fishless Filets at a small, regional supermarket of all places.

Now, it’s regularly available at my local Whole Foods and I’ve been enjoying it immensely. The flaky texture, fish-like taste and batter is spot on. From fish n’ chips to fish tacos to fish sandwiches, it’s all tasty and good. Yet something was still missing, what I really wanted is the taste of Chinese style fish.

Asian Style Vegan Fish
Typically, the Chinese dish would be a fresh whole fish steamed or deep-fried and finished with a dressing or sauce. So far, I’ve prepared it two ways. The first is a Cantonese ginger and vinegar dressing. Basically, it’s no different than eating fish n’ chips with malt vinegar except the vinegar has an Asian flavor.

Vegan Fish with Sweet and Sour Sauce
The second way is a sweet and sour sauce. Usually seen on pork, chicken or tofu, it’s also quite delicious on fried fish. Of the two ways, I liked the sweet and sour just a little bit more. The sauce is thicker so it clings to the fillet better. Next time, I’ll tweak the ginger and vinegar dressing into a thicker sauce and see how it goes.

Vegan Fish with Sweet and Sour Sauce
Serves 2-3

1 package Gardein Fishless Filets
1 green onion, chopped for garnish
Sesame seeds for garnish

Sweet and Sour Sauce
1 garlic clove, minced
1/2-inch piece of fresh ginger, minced
1 tablespoon soy sauce or tamari
1 tablespoon rice wine vinegar or apple cider vinegar
1 tablespoon sugar
1 tablespoon ketchup
2 tablespoons water
1 tablespoon corn starch mixed with 1 tablespoon water
1 teaspoon oil

Heat the vegan fish according to the package instructions. In a bowl, combine the soy sauce, vinegar, sugar, ketchup and water; set aside.

Heat a wok to hot and add the oil, swirl to coat the wok. Add the garlic and ginger, stir-fry for a few seconds. Add the bowl mixture and bring to a boil. To thicken the sauce, slowly add in the cornstarch mixture until it’s the desired consistency. You don’t have to use all of the cornstarch mixture.

Spoon the sauce over the fish and garnish with the green onions and sesame seeds. Serve immediately with rice.

Cantonese-Style Vegan Fish
Cantonese-Style Vegan Fish
Serves 2-3

1 package Gardein Fishless Filets
1 green onion, chopped for garnish

Ginger and Vinegar Dressing
1 1/2 tablespoons soy sauce or tamari
1 tablespoon fresh ginger, minced
1 tablespoon green onion, chopped
1 tablespoon rice wine vinegar or apple cider vinegar
1/4 teaspoon chili garlic sauce

Heat the vegan fish according to the package instructions. Combine the dressing ingredients in a bowl and set aside.

Spoon some of the dressing over the fish and/or serve on the side as a dip. Garnish with the green onions. Serve immediately with rice.

Disclosure: This post contains Amazon links, I get a few coins tossed my way if you click on any of the links and make a purchase of anything.

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