What Vegans Eat – Day 619

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Breakfast: We will be leaving tomorrow for a week long vacation. We are out of oats and I thought I would wait until we get back to replenish them. What do we make for breakfast? We were low on the flours we typically make waffles with, so I came up with a new recipe with what we had. Some of our best recipes happen this way: Fruity Corn Waffles with juicy bits of Apples and sweet Raisins.
20oct-corn-waffles
 
We had a big head of green cabbage. We could make soup with it and freeze or juice it and freeze it, or make sauerkraut. I made my first batch of sauerkraut from red cabbage about 3 weeks ago. I had one small bowl left. Making sauerkraut seemed like the perfect thing to do because it would be ready when we returned. I took two Mason jars and sterilized them in boiling water. Then I shredded the cabbage in a food processor. We have an 11-cup processor and about half the cabbage filled it up. I poured it into a bowl and sprinkled it with a tablespoon of salt and mixed it with my hands. Then I filled the jars with it, packing it down. The jars were not completely filled. I shredded the remaining head of the cabbage, salted some of it to add to the jars. The remaining cabbage I saved to use in a stir fry later on. Say hello to the sauerkraut. We’ll let it ferment for a week or so while we are away and then try it. I can’t wait!
20oct-kraut
 
Lunch: Gary blended the cooked Cauliflower he had prepared the night before and made a thick, tasty soup for lunch.
20oct-creamy-cauliflower-soup-lunch
 
Daily Green Juice: Kale, Collards, Celery, Lemon, Ginger.
 
Dinner: The remaining shredded Cabbage was stir-fried and mixed with leftover Brown/Black/Red rice along with the small bowl of Kale Salad from yesterday. When it was cooked I drizzled a little Sesame Oil on top. I rarely use oil now so that little bit was just enough.
21oct-dinner
 
 

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  2 comments for “What Vegans Eat – Day 619

  1. AMARRA BOONE
    November 2, 2016 at 2:56 am

    May I ask, where did you store the cabbage? Second, is that parchment paper between the lid and cabbage?

    • Caryn Hartglass
      November 2, 2016 at 2:47 pm

      The first day I stored it in a plastic bag, inside a cool, dark, cabinet. I put it in a bag in case it would leak. Then I kept it in the refrigerator and tried it about 8 or 9 days later. Fantastic! Yes, that’s parchment paper. We haven’t invested in canning jars yet with the removable, cleanable lids, so we use parchment paper instead.

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