Veggie Dog:
(for 2)
1/2 cup Home Made Sauerkraut (see recipe below)
1 stalk celery, diced
1/4 medium white onion, diced
1/2 avocado peeled, then diced
the leaves of half of a fennel, diced (optional)
1 1/2 tablespoons olive tapenade (optional)
bun (optional)
veggie dogs (I'm liking these, these days)
organic ketchup (no or low sugar) and mustard
1/8 cup hummus for dipping eggplant chips
Eggplant Bacon
1 medium eggplant or 2 skinny eggplants
1 tablespoon soy sauce or alternative
1/8 tsp liquid smoke (ask your grocer)
olive oil for coating pan
Lightly grease a baking pan. Cut the eggplant in half lengthwise if it's over 3 inches in diameter, Then, into 1/8"-1/4 " slices. Bake at 375 for 8 minutes each side. Then, raise the temperature to 425. Mix the soy sauce and liquid smoke in shallow plate, dip both sides of the eggplant pieces into sauce. Cook for 3-5 minutes on each side or until desired crispness.
Sauerkraut
1 head green cabbage
1 tsp cumin seeds
1 tsp caraway seeds
Slice the cabbage as thinly as you can. Use a pestle and mortar or whatever method you have to grind the seeds smaller. Toss the cabbage with the seeds. Pack full a mason jar (i used a jar that holds 10 cups of liquid, you could use a smaller one)with the cabbage. Add 1-2 2 cups or so of purified water (I used too much and the cabbage overflowed for the first 4 days . Fill a smaller jar that fits through the mouth of the cabbage jar with water and set it on the cabbage as a tamper. Leave on your counter for 10 days or until it tastes like sauerkraut.
Enjoy
-L
