New Years Day Traddition

[Guest guest]

I grew up all over the country, so year to year I can pick and choose my food for New Years Day. Sometimes it was chicken, or black eye peas or pork and sauer kraut. Those were in my other life, of course. Since vegan, I have just scrapped those, but this year I have a craving for sauer kraut. Does anyone have ideas on how you would fix it to mock the stuff from our past? I knew it as the kraut put into a roaster and pork ribs laid over it and baked forever. I don't know the herbs and spices or anything else you might use. Just wonder if anyone has a way of fixing something like this.

 

Many thanks!

 

Eric

 

 

[Guest guest]

Yes!!!! Last year I made this " wheat roast " recipe, came from one of

Chet Day's Newsletters. Tastes something between pork and chicken.

Anyway, I tore up the leftovers and mixed them in the sauerkraut in

the crockpot, put on low for a few hours until hot, and it tasted

very much like sauerkraut and pork. Here's the " Wheat Roast " recipe:

 

WHEAT ROAST

 

2 cups gluten flour

1/4 cup tahini

2 tbs nutritional yeast

2 tsp cumin powder

1 tsp ground coriander

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

1 cup water

3 tbs tamari (or soy sauce)

1 tbs vegetable oil

1 1/4 cup additional water/broth

1/4 cup cider vinegar

1 tbs dairy-free margarine

1-2 cloves garlic, sliced

 

Cut tahini into gluten flour (as you

would shortening in corn meal).

Stir in nutritional yeast, cumin powder, coriander, garlic

powder, onion powder, salt and pepper, mixing well.

 

Add tamari and oil to one cup of water and pour into gluten

mix. Knead into a rough ball and place into a slow cooker

(crock pot) that has been sprayed with non-stick spray.

 

Mix additional water or broth (1 & 1/4 cup) and cider vinegar and

pour over gluten. You can add about a tbs of tamari or liquid smoke

to add a bit of additional flavor.

 

Top gluten ball with margarine and garlic slices.

 

Cook in slow cooker on low setting for 5-7 hours.

 

Slice thinly and serve as you would roast beef. Makes

great fajitas and stir-fry pieces.