VeganMoFo Day 3 and Sauerkraut

VeganMoFo is to expand your horizons, go where you have never gone before, or at least not very often. I rarely try to really veganize an omni recipe. Why? Because so many of you out there do it for me! Thanks! Well today was my day to reach deep inside and go for it. I am in love with the Food Network Channel. Watching people cook is a fantastic learning tool. I watch the shows and DH and I talk about how I can veganize the recipes, but by the next day we are back to our usual meal plan. Today I ventured out. I knew yesterday that dinner would involve sauerkraut and had our main dish planned, but I wanted to go further out on a limb and it's good to report that the limb didn't break.

Before vegetarian days and vegan days I made a sausage, kraut, and mustard pita pockets. Thanks to Vegan Dad and Julie vegan sausage were born. Really though, I am not sure where they started, but they are where I first heard and saw them. Now the recipes are all over blogland, which is a very good thing. I know have my own additions to both of these wonderful vegan chef's recipes and our family loves them. Needless to say my pita pockets were really easy to veganize. Our side dish was a little more adventurous. I went to the Food Network and found one of Emeril's recipes and I made it! Mary Beth's Sauerkraut Balls! Everyone knows that potatoes and sauerkraut go together so this was a perfect dish. Enjoy!

Sausage, Kraut, and Mustard Sauce Pita Pockets

(I don't measure a thing for this recipe. I just depends on how much you want to make)

Ingredients:

Vegan Italian Sausage ( I use homemade)

Sauerkraut

Onions sliced thin

Olive oil

salt and pepper

Whole Wheat Pitas

Sauce for both pita pockets and sauerkraut balls

Plain soy yogurt (if anyone knows an unsweetened brand I would love to know)

Dijon mustard

Turmeric

Salt and pepper

Fresh chopped parsley

First heat your skillet add about 1 tsp of olive oil, your onions, season with salt, and let them slowly caramelize stirring often. This can take up to 20 0r 30 minutes. While they are cooking make up your sauce by mixing all the ingredients together to taste. Once the onions are done remove them from your pan, add your sliced or diced sausage , season, and cook until done to your liking. Add the caramelized onions back in along with the sauerkraut. Stir to combine and turn down to low. Meanwhile heat up your pita breads. When they are warm, slice them in half and begin stuffing them full of goodness, add your sauce, and dig in!

Sheree's version Mary Beth's Sauerkraut Balls from Emeril Lagasse (Here is original recipe)

Ingredients:

1 pound Idaho potatoes, peeled, diced and cooked until tender

2 cups sauerkraut

1 cup vegan ham, homemade or store bought

2 flax eggs

1/4 cup Dijon mustard

2 tablespoons chopped onions

2 cups whole wheat pastry flour

2 flax eggs, beaten with 2 tablespoons soy milk

3 cups fine whole wheat dried bread crumbs

Oil, for frying

Using a food ricer, rice the potatoes into a large mixing bowl. If you don't have a ricer (I don't) You can use a metal colander. Just push the cooked potatoes through the holes of the colander, plastic colanders don't work. To the potatoes add the sauerkraut, faux ham, flax eggs, 1/4 cup of mustard and chopped onions. Mix well. Season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a parchment lined baking sheet. Place in the freezer and freeze for 30 minutes.

Preheat the fryer to 375 degrees. Place your flour, flax egg mixed with soy milk, and fine bread crumbs into 3 different dishes. This will be your coating stations. Make sure you season the flour, flax egg wash, and bread crumbs, with salt and pepper. When the oil is hot take the balls from the freezer and roll each sauerkraut ball in the flour, coating completely. Dip each in the flax egg wash, and roll each in the bread crumbs. Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. I use cooling rack over a cookie sheet lined with paper towels. This way they don't get soggy. Season with salt.

This recipe makes about 4 dozen. I have not tried this since I just made them, but I am going to freeze the leftovers. My plan to reheat them is to cook them frozen in a 375 degree oven for about 15 minutes. Remember this is just guess work.

The final verdict is in! The sauerkraut balls are very tasty and moist inside, this recipe will go into the recipe box for sure. :o)

What adventure I will be on tomorrow, time will only tell.