Placeholder Image

Subtitles section Play video

  • Hey guys, this is Heather from healthyveganrecipes.net. Today, Iím going to share a new recipe ñ

  • my recipe with sauerkraut. This recipe uses sauerkraut because Phil, our resident sauerkraut

  • maker and we have quite a bit of it left, and tomorrow weíre heading to his parentís

  • place.

  • We are going to stay there while Phil works on some gardening videos. We actually donít

  • want to take the sauerkraut with us, so Iím going to try use to use it up.

  • If youíre looking only for this recipe with sauerkraut, you can go ahead and visit healthyveganrecipes.net

  • ñ Iíll post the full recipe there.

  • What Iím going to base this on is some beet and some potatoes. Most people when they eat

  • sauerkraut eat it with sausages. But donít worry, you can have it with beets and potatoes.

  • A nice onion always helps with this recipe with sauerkraut ñ we donít need any sausages

  • and we can have it in a vegan way. The first thing I did was scrubbed this potatoes ñ

  • theyíre actually looking a little old, probably the end of the potato batch.

  • I just want to show you, so you get these scars in the potatoes because normally, I

  • said not to peel thatís why I scrubbed the dirt off first but there are still some scarred

  • bit that you really donít want to eat. Just go ahead and cut that out.

  • So, cut all of the ìbadî bit off your potato, and then chop it up ñ the smaller the bits

  • are, the lesser the time its going to cook. I like to have little bite size pieces, but

  • go with whatever size you like.

  • Then with the beets ñ your need to cut-off the ends and peel, and then cut it about the

  • same size as the potato, same thing with the onions. So when you get everything cut-off,

  • just toss it in the pot and put some water up to the level of the vegetables and boil

  • them.

  • Another way to cook them, just like what Iím doing today, is add a little water at the

  • bottom of the pot ñ to theyíll be more steamed than boiled. The reason for this is to avoid

  • the nutrient to dissolve with the water. Iím also using the water as some kind of a sauce-base

  • for this recipe with sauerkraut.

  • I am also adding a little bit of salt ñ what I did here is mix the salt with some kelp

  • powder. Just sprinkle them here, this will also help the vegetables cook and give it

  • a nice rich flavor, which is going to go well with out sauerkraut.

  • Stir the salt all around the vegetables, and then turn the stove around to medium and out

  • the lid on. While that cooks, this should take about 30 minutes. Iíll tell you a little

  • bit about the sauerkraut.

  • A lot of you there are probably thinking: sauerkraut, really ñ I donít want to eat

  • that. I understand, I also hated sauerkraut all of my life. Phil actually made sauerkraut

  • a few times years ago and didnít eat it, because I didnít want to and didnít like

  • it.

  • But, I learned about the nutritional benefits of sauerkraut, sove forced myself to eat

  • for a few time and realized that itís not that bad at all. If you actually pair it with

  • the right dish, it can be good.

  • Phil and I went to visit his sister Haley in Amsterdam this past winter, and we got

  • into the sauerkraut. We weíre putting in on all of our meals over there ñ we weíre

  • a little bit obsessed with the sauerkraut.

  • The reason Iím bringing this up today is because fermented foods like sauerkraut adds

  • a really influential nutrients to your diet. For vegans, we donít actually get a lot of

  • fermented foods, because the most common is yogurt.

  • Adding something like sauerkraut or making your all fermentations with other things is

  • really a good way to get some microorganisms and some nutrients in to your body. Cabbage

  • is actually a lot of people donít eat on its own, so making it into a sauerkraut as

  • like a condiment is a great way to get some cabbage into your diet.

  • It also smells pretty good. Take is slow, find some dishes like this that you can pair

  • it with, which will really be delicious. I will also mention that making your own sauerkraut

  • is actually pretty easy, and youíll know itís fresh and with no preservatives.

  • So, if enough of you leave comments, we might convince Phil to do a video on how to make

  • sauerkraut because he is our household sauerkraut-maker. Itís very, very easy though, Iíve watched

  • him do it, and I Phil confident that I can do it myself ñ I just want to leave some

  • jobs for him to do in the kitchen.

  • He gets his recipe from a book called wild fermentation. I have a link somewhere in my

  • website, in my book recommendations. But, if you just do a search on amazon, Iím sure

  • it will come up.

  • The fun thing about beats is they turned everything red, or in this case, orange. So, when things

  • are already soft, you can test that using a fork. Someone asked me recent how to mince-up

  • garlic really quickly ñ my answer is garlic press.

  • Watch ñ just scrape it up and if you like, take some out from the inside. I like garlic,

  • so Iím going to add some more cloves in there. Seasoning this recipe with sauerkraut is as

  • important as using the right ingredients to go with it.

  • Garlic ñalways good. Onions ñ always good.

  • Iím adding a little bit of apple cider vinegar in here ñ a good stuff. It goes nicely with

  • the sauerkraut. A little bit of nutritional yeast is also good, in Canada is like this

  • yellow flaky stuff, same in the states but it can be a little bit more difficult to find

  • in Europe.

  • It can also be called something else. In French ñ well the name was in French and I donít

  • know exactly what it means.

  • Iím also adding a little bit of paprika here and some oregano, for a little bit of Hungarian

  • feel. This brings back memories, this is some oregano that Phil grew in our garden in B.C

  • and I dried it and moved it across the country with me.

  • Iím throwing a little bit in there and some apple cider vinegar, and then give it a stir.

  • It needs a few minutes for the flavors to come together ñ this is really cool that

  • itís orange and itís making me happy for some reason.

  • As you know I often throw some onions over here, some things over here, but thatís good.

  • Making a mess I part of cooking.

  • After stirring, just turn the heat off and put the lid back on.

  • When I walk in to the kitchen tonight, I was actually planning to make this recipe with

  • sauerkraut with just beets, onions and zucchini. But, little did I know, thereís only one

  • beet left.

  • So, I need to change things a little bit and added the potato, but for me, I find potato

  • fairly heavy. I do think of then as a grain and not a vegetable ñ for some reason they

  • just really sit for me.

  • What I did to lighten this up is I got in on a bed of lettuce, and Iím also going to

  • throw some sprouts on top here. These are another of Philís contribution to the household

  • food, he grows this sprouts on our window sill.

  • And, the last but not the least, our star, the sauerkraut. Iím going to make a nice

  • big fork-full here and get that on top. I wind up with a mini-mountain of food.

  • ve got smarter ñ for myself, I use a small portion plate, and for Phil, who eats more

  • than I do, use a big potion plate. I will probably throw some sunflower seeds on this,

  • jut to get in a little bit more calories and more fat.

  • There we go, a lovely beet-potato-orange mixture, my recipe with sauerkraut ñ looking lovely. You can find

  • the recipe at healthyveganrecipes.net. I hope you enjoy.

Hey guys, this is Heather from healthyveganrecipes.net. Today, Iím going to share a new recipe ñ

Subtitles and vocabulary

Operation of videos Adjust the video here to display the subtitles

B2 US sauerkraut iím recipe donít phil itís

Recipe With Sauerkraut - Healthy Vegan Recipes On Video

  • 111 6
    Hhart Budha posted on 2014/06/10
Video vocabulary