Serving Size: 4

Ingredients:

• 18 ounces sauerkraut
• 1/2 sweet red bell pepper
• 1 red chili pepper
• 1-2 fresh sweet apples
• 3 tablespoons olive oil
• 1 ripe mango
• 1 ripe avocado
• 2 limes juiced

Directions:

1. Squeeze the juice from the sauerkraut, save it for another recipe (it’s very healthy).
2. Put the sauerkraut in a sieve and lightly rinse with cold water to remove most of the salt, and squeeze the water out.
3. Separate the sauerkraut with a fork and place in a large serving bowl.
4. Cut the stem from the sweet red bell pepper. Slice half of the pepper in very thin strips.
5. Cut the top of the chili pepper of, and remove the inner veins and seeds. Slice the chili pepper in very thin slices.
6. Add both peppers to the sauerkraut and mix.
7. If the apples are biological, you can include the skin, if not, peel and core.
8. Grate the apples into the sauerkraut and mix well.
9. Mix the lime juice and olive oil and pour over the sauerkraut and mix the salad well.
10. Slice the mango, remove the seed and peel.
11. Slice 1/2 of the mango in medium chunks and mix through the salad.
12. Slice 1/2 of the avocado in medium chunks and mix through the salad.
13. Serve generous portions on 4 salad plates.
14. Slice the other halves of the mango and avocado and use as garnish on top of each salad.
15. Any salad that is left over after serving can be placed at the tale in a serving bowl for people to help themselves.

Serving Size: 4

Ingredients:

For the dough:

• 2 cups pasta (fine semolina) flour
• 1/2 teaspoon salt
• 3 tablespoons oil (for this recipe I used truffle oil)
• 1/3 cup water

For the filling:

• 1 package or can mild sauerkraut, drained

For the sauce:

• 250 grams (1 pkg.) mushrooms, sliced
• 1 onion, chopped
• 180 grams spicy tofu pieces
• 1/4 cup tamari
• 1/4 cup water
• 2 tsp, corn starch
• dash Italian herbs
• salt and pepper to taste
• a few minced chives as optional garnish

Directions:

1. Make a dough by mixing the flour salt, oil and water together. Allow to rest for 15 minutes to 1 hour.
2. Pinching off pieces of dough, roll each to be about the size of a walnut or ping pong ball.
3. Flatten each “ping pong ball” on a floured surface.
4. Using a rolling pin, roll each out into a circle.
5. Fill each circle with a small portion of the sauerkraut and fold in half.
6. Gently seal the edge using a fork. (I used an empanada cutter or form)
7. Prepare the sauce by sauteing the onion in a bit of oil in a frying pan.
8. Add the sliced mushrooms and saute until the mushrooms are soft.
9. Add the tofu pieces.
10. Mix the tamari with the corn starch and add 1/4 cup of water.
11. Add the tamari sauce to the frying pan, and stir until the sauce becomes thickened and clear.
12. Cook the pierogi in boiling salty water for 3-5 minutes until they float on top.
13. Serve the pierogi with the mushroom sauce and a few minced chives.

Notes:

I do recommend using an empanada form, it really makes it quicker and easier.

Serving Size: 4

Ingredients:

• 1 can/package sauerkraut
• 1 pkg. frozen hash brown potatoes
• 100 grams soy cheese, grated
• 250 grams or 8 oz. seitan or tempeh, cut in bite sized chunks
• 100 ml. soy cream or soy milk
• ground pepper
• 7-8 sundried tomatoes, cut in small pieces
• cayenne pepper

Directions:

1. Empty the can of sauerkraut into an ovenproof baking dish.
2. Separate it a bit with a fork so that it is spread all over the dish.
3. Open the frozen potatoes and mix well into the sauerkraut.
4. Cut the sun dried tomatoes and seitan or tempeh into bite sized pieces and mix into the sauerkraut potato mixture.
5. Pour the soy cream or soy milk into a bowl and grate most of the soy cheese into the milk.
6. Add cayenne and black pepper to the milk.
7. Pour the milk and spices over the sauerkraut/potato mixture and mix well.
8. Grate the last little bit of soy cheese on top of the mixture and garnish with slices of the 2nd apple.
9. Place in the oven to bake.
10. Bake for 25-30 minutes on a medium oven or until crispy golden brown.

We find this meal tastes nice with a whole wheat baguette and a fresh salad.

Serving Size: 1

Ingredients:

• 2 slices (per sandwich) whole-wheat bread
• 2-3 tbs. sauerkraut
• 1/4 avocado, sliced
• 1 tbs. soy cheese, grated
• 2 tbs. dressing/sauce
• 2-3 tbs. soyanaise
• 1 tbs. vegan tomato ketchup
• 2 tbs. soy margarine to “butter” the outside of the bread

Directions:

1. Spread some of the soy margarine on 1 side of a piece of whole-wheat bread.
2. Lay that side of the bread on the surface of the sandwich toaster or on a frying pan or griddle.
3. On the inner side of the bread, spread the soyanaise/ketchup dressing.
4. Lay about 1-2 tablespoons of sauerkraut evenly on the bread.
5. Next place the avocado slices evenly on top of the sauerkraut.
6. Sprinkle some of the soy cheese over the avocado.
7. Spread the soy/ketchup dressing on the second slice of bread and lay that side on top of the soy cheese thus closing the sandwich.
8. Spread the soy margarine on the outer side of the 2nd slice of bread, and turn the heat on.
9. Fry or grill the sandwich until the bread is golden brown, this will be about 3-5 minutes.
10. If you are using a frying pan, then carefully flip the sandwich over and grill it on the 2nd side.

Note:

The combinations are endless.
You can make all of your favorite sandwiches using the sandwich toaster, even a peanut butter and jelly or peanut butter and banana sandwich tastes great this way.

Ingredients:

• 500 grams sauerkraut, drained
• 1 apple, peeled and cut into pieces
• 600 grams potatoes, cooked and grated or frozen
• 100 grams sundried tomatoes, cut in small pieces
• 150 grams soy cheese, grated
• 100 ml. soy cream or milk
• 1 tsp, cornstarch

Directions:
Goodness, all the kinds of sauerkraut! If you are in Europe, often you are able to get sauerkraut fresh from the barrel. You can get organically grown sauerkraut, sauerkraut made with wine and many other wonderful options. If this is the case, I would not wash off the sauerkraut, as it is fresher and not so salty as the canned kinds that are found in the States. In America, you can find milder varieties that do not have so much salt, I would also not wash them, as the sauerkraut juice is very health and good for the intestines. However, if you can’t find that, then I would probably wash the regular canned sauerkraut off a bit as it has quite a bit of salt.

Drain the sauerkraut and rinse (if needed) to remove some of the saltiness.
Separate a bit with a fork.
Cook 500 grams of potatoes and grate.
Alternatively you can use frozen potato hash or roesti.
Peal and cut the apple in small pieces and mix into the sauerkraut.
Mix the sauerkraut and grated potatoes together.
Cut the sundried tomatoes in small pieces, and add to the sauerkraut mixture.
Grease an oven proof casserole dish.
Place the sauerkraut / potato mixture in the baking dish.

This recipe makes a nice light, fluffy casserole.
If you prefer one that sticks together more, I would advise making a bit of a cream sauce and then adding some of the grated soy cheese to it.
You can make the cream sauce with 1/2 cup or 100 ml. of soy milk or soy cream and a teaspoon of corn starch. Mix these together cold, and then put in a sauce pan..and cook, stirring constantly until it thickens, it will only be a few minutes.
Remove from the heat, add the grated soy cheese and then mix well.
Sprinkle the rest of the soy cheese on top.
Place in a medium oven for 20 minutes or until the cheese is golden brown.

I serve this meal with a fruit salad, and dark brown bread as pumpernickel. Traditionally a dark German beer is drunken along with it. A cider or cider is also nice with it or a white wine.