Chow Vegan

Super Easy DIY Sauerkraut

May 27, 2015 By chow 9 Comments

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.

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.

Related Post
Vegan Eats at Maker Faire Bay Area

Chinese Style Vegan Fish

May 20, 2015 By chow 6 Comments

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.

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.

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
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.

Whole Foods Vegan Taquitos

May 5, 2015 By chow 6 Comments

It’s Cinco de Mayo. Once again I find myself running behind and totally unprepared for a holiday. But then I spotted vegan taquitos at the hot food bar in Whole Foods.

Whenever I feel like having taquitos, I usually bake up a batch of jackfruit carnitas taquitos at home as there’s no way I’m frying anything in my kitchen (I’m much too lazy to clean up the mess).

The Whole Foods taquitos are actually pretty good. I got them right around lunchtime so they were fresh and still kinda hot. Sure, they’re fried – that’s what makes them taste so good. I really don’t mind having a bit of fried food once in awhile. The key words being once in awhile. My body has no qualms about letting me know if I foolishly decide to eat more than a serving of fried at any one time.

I was going to make green chile potato enchiladas (the whole reason why I was in the store in the first place) but then laziness and taquitos took over…