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Cooking with Olykraut by Nora Lindsay & Olykraut Edited and Designed by Summer Bock

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Cooking with Olykraut by Nora Lindsay & Olykraut Edited and Designed by Summer Bock Cooking With OlyKraut by Nora Lindsay & OlyKraut edited and designed by Summer Bock © 2012 OlyKraut all rights reserved acknowledgements This cookbook is the result of a quarter-long internship and independent contract with OlyKraut through The Evergreen State College, as well as a developing interest in and devotion to fermented foods and the art of making them. Once an ambivalent bystander in the world of all things fermented, I have grown over the past five years to first appreciate and then truly love these magical foods. I’ve tried many different diets, from vegan and vegetarian to 100% raw, always searching for the way of eating that will truly make my body feel the best, and have discovered that fermented foods are, for me, the key ingredient. The tangy flavor and benefits to the immune and digestive system are addictive, and cultivating a positive relationship with bacteria is, to be sure, a truly wonderful and transformative experience. Raw, cultured foods, which have been eaten by people around the world for as long as there has been recorded history, connect us to our food, land, and ancestors. I believe that OlyKraut does an exceptional job of upholding the timeless spirit of these foods and advocating for and supporting the health of our community. I have been so happy to work with and support them. I hope you enjoy these recipes, which everyone at OlyKraut has tasted and vouched for, though admittedly, developing them was easy because, really, everything tastes better when you add sauerkraut. Thank you to Sash and Summer, and many thanks to you for supporting your local fermentationists in all their endeavors. © 2012 OlyKraut all rights reserved TABLE OF CONTENTS The Tempeh Reuben 4 Mushroom-Kraut Pierogi 5 Beet Potato Salad 7 Sauerkraut Soup 8 Potato Pancakes 9 Grapefruit-Apple Salad 9 Kimchi Pancakes 10 Spring Rolls 11 Avocado Bowls 13 Kimchi Sandwiches 13 Kimchi Tacos 14 Stuffed Squash 15 Curry Chickpea Salad 16 Kale and Quinoa Scramble 16 Raw Avocado Cucumber Soup 17 Rice Balls (Onigiri) 18 © 2012 OlyKraut all rights reserved ORIGINAL SAUERKRAUT The Tempeh Reuben Ingredients: rye bread butter sweet onion garlic sauerkraut swiss cheese For the tempeh: tempeh garlic ginger pepper tamari water For the Thousand Island dressing: 1 c mayonnaise 1/3 c. ketchup ¼ c sweet pickle relish Directions: 1. Slice the tempeh into thin strips and place in a marinade of equal parts water and tamari with some pepper and minced ginger and garlic. 2. Chop some onion and a few cloves of garlic and sauté on low heat in olive oil until soft and sweet. © 2012 OlyKraut all rights reserved 3. While the onions are cooking and the tempeh is marinating (flip as needed), mix up the dressing, butter one side of each of your pieces of bread, and slice the cheese. 4. Sauté the tempeh in a pan with some oil on med-low heat until crispy. 5. Once all the ingredients are assembled, place a slice of bread butter side down in a pan and layer on the ingredients as desired, starting with the cheese. Grill until both sides are browned. Eat immediately. Mushroom-Kraut Pierogi Pierogi are a traditional Polish dumpling, often filled with sauerkraut, potato, meat, or fruit. Dough Ingredients: 2 cups flour, extra for kneading & rolling dough ½ teaspoon salt 1 large egg ½ cup sour cream ¼ cup butter Filling Ingredients: ½ jar Original Sauerkraut 12 button mushrooms ½ sweet onion salt and pepper to taste oil or butter Dough Directions: © 2012 OlyKraut all rights reserved 1. Mix together the flour and salt. 2. Beat the egg separately and add to the flour mixture. 3. Soften the butter and cut into small pieces, then mix into the dough with the sour cream until it is no longer very sticky. 4. Chill the dough for 30 minutes. Filling Directions: 1. Chop the mushrooms and onions into small pieces and sauté in oil or butter with salt and pepper to taste. 2. Drain and chop the sauerkraut into small pieces, and sauté all together until onions are transluscent. To assemble and cook: 1. Roll out the dough on a floured surface until 1/8” thick. Cut out 2 or 3” circles and fill with the mushroom-kraut mixture. 2. Fold the dough over and seal it very tightly. If the seal is not tight they will come apart when boiling and all of the filling will fall out. If your dough is not sticking well to itself, you can add some water to it and try again. 3. Cook the pierogi in boiling water for 8-10 minutes. When they float to the top of the water, they are done! 4. Sauté the pierogi until lightly crispy and serve with more sautéed onions and/or sour cream. © 2012 OlyKraut all rights reserved Beet Potato Salad Ingredients: 3 medium beets 3 medium potatoes 1 bunch scallions 1 carrot EASTERN EUROPEAN 1 cup Eastern European Kraut 3 Tbsp. olive oil 1 lemon salt and pepper to taste Directions: 1. Peel the beets and potatoes (it is not necessary to peel potatoes if you would rather not) and chop them into bite sized pieces 2. Boil the beets and potatoes until tender (the potatoes will be ready first, so put the beets in first if you want them to be done to the same amount, but the beets are also good a little bit harder than the potatoes). 3. Chop the scallions and grate the carrots into a large bowl. 4. Mix the olive oil and lemon juice in a small bowl. 5. Drain the potatoes and beets and cool under cold water for a few minutes until they are room temperature. © 2012 OlyKraut all rights reserved 6. Mix all the ingredients and add salt and pepper to taste. Sauerkraut Soup Ingredients: 4 cups water 1 cup brown lentils 2 cups crushed tomatoes 2-3 bay leaves 1/2 teaspoon caraway seed 2 leaves of savoy cabbage 1 stalk of celery (optional) 1 carrot 1 small leek 10 to 12 button mushrooms 4-6 shiitake mushrooms 2 cups sauerkraut 2 to 3 tablespoons olive oil Directions: 1. Put the water, lentils, and tomatoes and seasonings in a large soup pot. 2. Wash and chop the remaining vegetables and add the carrot and cabbage to the soup. Sauté the mushrooms in the oil until lightly browned, then add the celery and leek and sauté for a few minutes longer. Add these vegetables and the sauerkraut to the soup. 3. Cover the soup and simmer for about an hour. If the soup is too thick add more water and/or tomato. © 2012 OlyKraut all rights reserved Potato Pancakes Ingredients: 3 med-large potatoes (Yukon Golds work very well) ½ jar Eastern European Kraut 2 eggs 2-3 Tbsp flour salt and pepper to taste vegetable or canola oil, for frying Directions: 1. Wash the potatoes, then grate. Squeeze the water out of them with your hands or in a mesh strainer. 2. Squeeze the brine out of the kraut. Keep it to use in another recipe later, or to use as a starter when making your own kraut! 3. Mix the potatoes, kraut, and salt and pepper together. 4. Beat the eggs separately and mix thoroughly with the other ingredients. 5. Mix in the flour, starting with 2 Tbsp and adding more until you can form a pancake that sticks together. 6. Cook the pancakes in a generous amount of oil over a low heat, until the potatoes are soft all the way through and they are golden and crispy on the outside. Serve hot with more Eastern European Kraut and/or sour cream. Grapefruit-Apple Salad This recipe highlights the unique flavor of OlyKraut’s Eastern European Kraut by adding more of © 2012 OlyKraut all rights reserved two key ingredients of the Kraut – grapefruits and Granny Smith apples! A delicious winter fruit salad. Ingredients: ½ jar Eastern European kraut ½ Granny Smith apple 1 small grapefruit agave nectar Directions: 1. Peel the apple and cut into small chunks. 2. Peel the grapefruit and remove as much of the bitter white inner pith as possible. Break each section into smaller pieces. 3. Put all of the ingredients in a bowl and drizzle a small amount of agave nectar over the top. Mix well and serve. Kimchi Pancakes Kimchi pancakes, a Korean snack, are traditionally made with wheat flour, but we have found that they translate very well to gluten-free with the use of rice flour. Some might say they taste even better this way… Ingredients: © 2012 OlyKraut all rights reserved SPICY GARLIC CHI 2 cups Spicy Garlic Chi 1 cup flour 2 eggs 1 tsp. sesame oil 1/2 tsp. salt 1/2 cup water vegetable oil for frying Directions: 1. Mix together kimchi, flour, eggs, sesame oil, and salt until well combined. 2. Add water and mix until just combined. 3. Heat oil in a large frying pan over medium-high heat and cook each pancake until each side is golden and the edges are crispy. 4.Chop pancakes into bite-size pieces. 5.Serve hot with dipping sauce from the spring roll recipe. Spring Rolls These are basic spring rolls, with only noodles and vegetables, but if you are looking to make a heartier, more filling version, you can add fried tofu or tempeh strips, or any meat of your choosing. Noodles Ingredients: 2 ounces dried rice sticks or vermicelli 1 tsp. sesame oil Pinch of red pepper flakes © 2012 OlyKraut all rights reserved 1 bunch scallions Vegetables Ingredients: 1 c. Spicy Garlic Chi 1 medium carrot lettuce leaves Sauce Ingredients: 6 Tbsp.
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