Pure Vegan, Recipes
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Sauerkraut a la Jamaicana

sauerkraut a la jaimacanaThis is unusual for a saukerkraut recipe. But, it’s so good 🙂 Sauerkraut is served with banana and ketchup. Per person you need 1 banana, and 1 to 0.5 cups of sauerkraut (depending on how much you want). Just put some sunflower oil in a frying pan, cut the banana into disks and place them in the sunflower oil. Next, cover the banana with 2 tea spoons of mild curry. Heat the plate and start frying the banana at high flame. In an additional pan, heat the sauerkraut as well in sunflower oil at mid flame.  After 3-5 minutes you are done. Put both on plate, mix it, and add a little bit of ketchup (if you want more, just do it!). It’s a great mix!! And, it is colourfull. As a side dish to this plate,  pancakes out of kidney beans go very well! These are a bit more elaborate to prepare than the sauerkraut, but can be easily stored in the fridge for 1-2 days. Prepare them first before you do the kraut! For 4 to 5 people, you need:

1 cane of kidney beans

(both beans and liquid – around 200 to 250mL)

110g Corn flour

20g spelt flour

4 tea spoons carob tree flour

5 tea spoons salt

(according to your tastes, you may want to add more)

1 zucchini

2 medium sized onions

around 80mL water

Purée the entire content of a kidney bean can (both beans and liquid) to a homogenous mass. Add the corn, spelt and carob tree flour and stirr manually. Add additional water untill the mass becomes very liquid again. Add salt. Leave the mass for 20 minutes. In the meantime, cut the onion in very small pieces and add it into the mix. Cut the zucchine using a carrot pealer; remove the zucchine peel by using the peeler. Once the zucchine is peeled keep on removing layer of vegetable using the peeler. The long thin stripes should be futher cut perpendicular to their length by e.g. using scissors. Add the small zucchini pieces into the mix. Put some sunflower oil into a pan and heat it up to medium heat. It is important for the pancakes integrity that you neither use too much oil nor heat them up too high. Moreover, the dough must be very liquid and spread evenly in the pan; so, if required add additional water. Pancakes may be formed from little mass; personally I used 1 to 2 tea spoons of dough per pancake. Once frying, leave the pancake on one site for 3 minutes before turning it around. After 3 minutes on both sites, turn around again and leave the pancake on each site for an additional three minutes. After frying, leave the pancakes to dry off extra oil on kitchen paper. The pancakes can be served alongside the sauerkraut. Alternatively, you may want to top them with some freshly fried leek and small cut tomato. Enjoy!

1 Comment

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