Sauerkraut and brio bread.
I got inspired to make my own Sauerkraut and batch one was fantastic. I simply chopped up an organic cabbage, sprinkled with a little salt (less than a teaspoon), mashed it up and then stuffed it into a breathable jug. In a little less than a week there were nice bacteria bubbles and a healthy sour smell. I like my sauerkraut to taste like steamed cabbage sprinkled with fresh lemon — a delicate and sweet flavor. When it reached critical mass, I jammed the kraut into some jars and put it in the fridge.
The ultimate plan was to make my own vegetarian spicy sausage to go with this finest of condiments.
It has been a long time since I made seitan, but it was exceptionally easy. I made a nice stock (carrots, onions, garlic, spices, veggie broth and some leftover veggies from old meals), mixed up the vital wheat gluten with chili flakes and fennel seeds, added liquid and then kneaded the seitan.
It came together so fast that some parts of the mix didn’t get hydrated well. Sliced into slabs and then into the broth. I’m also realizing that my broth might have been too hot. But some of the seitan came out firm and some was jiggly perfect.
But it was not, sausage-like. What I had was a kind of firm beef-like substance, not quite what I was intending.
When life toughens your seitan, you make barbecue!
One thin sliced onion
two garlic cloves, diced
Oil for cooking
salt and pepper
one tablespoon of brown sugar
chili flakes
chili powder
smoked paprika or a drop of liquid smoke
yellow mustard (or any mustard) to taste
ketchup to taste
cider vinegar
Sautee the onions and garlic at a low heat. Add all the spices and let it all soften. Add wet ingredients to taste and keep stirring. Once you have a healthy barbecue sauce going, add in thinly sliced seitan and stir. I let the whole thing cook for a few minutes to warm the seitan.
Served on thinly sliced bread open face.
Life of refinement 