Saurkraut | Mike the Chef's Kitchen

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Vegan and Vegetarian Cuisine for all levels

Introduction and Welcome

Introduction (1:19)

Condiments and Sauces

Salt Preserved Lemon (5:42)
Ghee (5:24)
Saurkraut (9:02)
Elderflower Infused Vinegar (6:37)
Pickled Green Papaya(or Onion) (14:55)
Ginger, Lemon, Apple Shot (8:31)
Fermented Chili Sauce (23:02)

Soups

"Sopa Negra" Black Bean Soup with Boiled Egg (11:16)
Pumpkin Soup with Coconut and Sweet Potato (8:01)
Miso Soup with Hearty Greens and Tofu (4:50)

Sides and Salads

Hummus (10:15)
Oven Roasted Potatoes with Rosemary and Garlic (6:22)
Pearl Cous Cous with Zucchini and Tomato (5:20)
Potato and Green Bean Salad with Miso and Almond (4:14)
Braised Fennel with Orange, Rosemary, and Scotch Bonnet (4:19)
Roasted Sweet Potatoes with Toasted Walnuts (9:08)
Green Beans and Garlicky Mushrooms (7:29)
Quinoa Pilaf with Crispy Mushrooms, Olives, and Almonds (11:13)
Roasted Celery Root Salad with Pickled Onion and Feta (17:42)
Citrus Salad with Pomegranate, Toasted Seeds, and Orange Blossom (21:28)

Main Dish

Baked Polenta (13:04)
Roasted Cauliflower with a Lemon Tahini Sauce and Fresh Herbs (10:02)
Kitcheri (3:48)
Aloo Palak(spinach and potato curry) (3:36)
Roasted Aubergine(eggplant) with a Lemony Yogurt Sauce, Pomegranate Seeds, Almond and Fresh Herbs (16:16)
Baked Zucchini and Tomato "Lasagna" with Chickpea and Pinenuts (17:21)
Coconut Chickpea Curry (21:07)
Roasted Pumpkin and Sweet Potato with Steamed Greens, Seeds, Chestnut, and Preserved Lemon (11:00)

Desserts

Flourless Cashew Coconut Cookie (9:23)
Hazelnut Chocolate Carrot Cake (8:14)
Coconut Chocolate Ganache Pie with Nut and Date Crust (17:23)
Dark Chocolate Nut Clusters (18:55)
Coconut Panna Cotta with Chocolate Soil and Citrus (31:39)
Veronica's Almond Orange Cake (9:53)

Breakfast and Brunch

ShakShuka (12:30)
Overnight Oats with Almond butter (14:45)
Chia Pudding with Spirulina and Blueberries (14:51)
Farro and Citrus Salad with Ricotta and Almonds (25:27)
Casa Corvo Granola (9:16)

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