This quick and easy gluten-free stuffing is gonna leave you wanting it more often than that one family get together! The addition of kraut adds a subtle sour flavor, a little crunch and a dose of probiotic goodness.
Prep Time: 10 minutes
Cook Time: 10 minutes
Makes 5-6 servings
· 1 loaf of gluten-free sliced bread
· 3 tablespoons olive oil
· 1 medium yellow onion, finely chopped
· 3 stalks celery, thinly sliced
· 1 teaspoon dried thyme leaves
· 1 teaspoon ground sage
· 1 teaspoon rosemary
· 1 teaspoon salt
· 1 cup veggie broth (or more as needed)
· ½ cup minced Pangea Ferments Traditional or Three Seed Sauerkraut
1. Toast bread in a toaster or quickly under broiler. Cube into pieces and set aside.
2. In a skillet under medium heat add 3 tablespoons olive oil. Add onion and celery and cook until the onion is soft and translucent.
3. Stir in thyme, sage, rosemary, salt, and pepper.
4. Add bread cubes and mix until evenly coated.
5. Slowly pour broth over bread, reduce heat to low and cover for 10 minutes.
6. Just before serving mince sauerkraut and stir into stuffing
We love fall in the PNW! Fall hiking, changing colors, cool crisp air and cabbage! It does happen to be our busiest time of year, which is why this simple appetizer is a win. There is still a huge bounty to be found at local farmers markets, so this can be a great way to showcase and have fun with all that is still local or just chop up whatever you might have on hand.
Prep Time: 15 - 30 minutes
Makes 3-4 servings
Pangea Ferments Curtido Sauerkraut chopped, Garlic Dill Sauerkraut chopped and Kimchi
1 avocado sliced
1/2 red onion thin sliced and pickled in 1/2 apple cider vinegar, 1/2 white
1-2 roasted sweet peppers sliced
1 slicing cucumber
1 cup Cashew Cream Sauce or Farmers Cheese
Cashew Cream Sauce:
A quick and delicious remake of one of our favorite sandwiches - the reuben. Sourdough is the house favorite when it comes to bread and when matched with our Three Seed Sauerkraut you've a great fermented pair.
Prep Time: 10 minutes
Makes 4 sandwiches
8 slices Sourdough Bread
1 cup Pangea Ferments Three Seed Sauerkraut
8oz Corned Beef
4 slices Swiss Cheese
1/4 cup Greek Yogurt
2 tablespoons Dijon Mustard
1 tablespoon Raw Honey
Hand cut fries sometimes call for Kim-cheese Dipping Sauce
Blend 4oz cream cheese, 1/4 cup milk and 1 cup Pangea Ferments Kimchi
This is the house favorite! Bibimbap (pronounced BEE-bim-bap) which literally translates into "mixed rice" is a traditional Korean dish. As with kimchi, there are endless varieties, but is generally a warm rice bowl topped with seasoned vegetables, egg, meat - usually beef, kimchi and chili pepper paste.
Prep Time: 30 minutes
Makes 4 servings
1 lb Ground Beef
3-4 cups Spinach
2 Carrots julienned
1 lb Daikon Radish julienned
4 Eggs brought to room temperature
1 cup Pangea Ferments Kimchi
4 cups Rice
1 tablespoon Sesame Oil
2 tablespoons Soy Sauce
Gouchujang (Korean red chili paste)
1 teaspoon Salt
1 teaspoon Sugar
1 tablespoon Vinegar
1/2 teaspoon Powder chicken bouillon - optional
Tis' the season after all, spiced cran-apple kraut for fall!
16oz Pangea Ferments Sauerkraut
1 whole peeled and fine grated/pureed fuji apple
1 tbsp peeled and fine grated ginger
2 tbsp sweetened dried cranberries
1/4 tsp cinnamon or nutmeg
Mix all in a large bowl and serve.
Other favorite additions:
Fine grated orange peel