In some weird way, I’m really loving the fact that we aren’t the only ones dealing with the insanity that is renovation. Hearing you guys’ stories is great! Makes me feel a little less cranky tonight. (smile)
Part of the adventure is that we aren’t actually living in the house (which is why were were able to tear out ceilings and rewire everything and sand every single damn piece of woodwork)–and this is a good thing–but it’s made the living quarters a little cramped. Right now, in the living room of our interim apartment, we’ve got my bed frame and mattresses smooshed behind the bookshelves, our new couch in front, and the dining room table in front of that. There’s also a bunch of boxes and bikes and chairs and heaven knows what else. Oh, and the cat, because she’s like that. I mean, who wouldn’t like all the nooks and cranies and boxes to crawl into? She’s definitely well pleased in that perch up there behind all the furniture.
But thinking about cats and their bookshelf climbing awesomeness reminds me of Renae of the awesome blog i eat food. I love Renae’s blog–fantastic recipes, super great kitty photos, witty writing–and I always love an excuse to make her recipes. When she posted her Sauerkraut Noodles for German-American day, I knew I had to make them. I mean, I’m a sucker for German food and a vegan German recipe is right up my alley. And it was really really good. I made a few changes–didn’t use gluten-free noodles & used the sour cream as a condiment, not in the actual recipe–and I thought the dish was way rockin’ (and maybe a little too meaty–apparently the pre-made seitan I got for $1 at Kroger is pretty good, who knew). The sauerkraut and seitan pair perfectly and the noodles I used–campanelle–were wide enough to mock egg noodles, the marinade spot-on for an awesome German dish. And definitely a great meal for the colder weather that’s on the way!
Adapted slightly from Renae
3 c chopped seitan
2 c vegan “beef” broth
6 tbsp brown mustard
4 tbsp apple cider vinegar
2 tsp tamari/soy sauce
1 tsp liquid smoke
1 tsp caraway seeds
1 tsp chili pepper flakes
1/2 tsp celery seed
2 tbsp arrow root powder
1 large onion, chopped
32 oz jar sauerkraut
vegan sour cream
noodles of your choice, cooked
In a medium mixing bowl, whisk together the broth, mustard, apple cider vinegar, tamari, liquid smoke, caraway seeds, chili pepper flakes, and celery seed. Add the seitan and mix to thoroughly coat. Set aside for at least 30 minutes.
Meanwhile, in a dutch oven, large sauce pot, warm a tablespoon of oil over medium heat. Saute the onions for 5-7 minutes, until translucent. (At this point I continued to caramelize the onions; an optional step.)
Strain the liquid away from the seitan into a separate small bowl. Whisk in the arrow root powder into the broth mixture. Add the broth, seitan, and sauerkraut to the onions. Bring to a boil, then lower to a simmer. Cook for 10-15 minutes, until the sauce begins to thicken.
Serve over cooked noodles and garnish with vegan sour cream.
Posts of MoFos Past
2008: “Beef,” Leek & Barley Soup