Sauerkraut Mushroom Soup (ShChi) & Coriander Rye Muffins

14 Comments

Sauerkraut Mushroom Soup (ShChi) & Coriander Rye Muffins ~ From Vegetate, Vegan Cooking & Food Blog

“You’re a rotter, Mr. Grinch, You’re the king of sinful sots, Your heart’s a dead tomato splotched with moldy purple spots, Mr. Grinch, You’re a three decker sauerkraut and toadstool sandwich with arsenic sauce!” ― The Grinch’s Theme Song, by Dr. Seuss

Okay, so maybe Dr. Seuss didn’t care much for sauerkraut, but we love it! Not only is it delicious, it is also extremely high in vitamins C, B, and K, and the lactobacilli created when fermenting cabbage into sauerkraut aids digestion, raises vitamin levels, produces beneficial enzymes, and promotes the growth of healthy flora within the digestive tract.

This soup and the muffins made a great lunch combination this week. The soup was tart and tangy, and the muffins were like a spicy, moist, rustic brown bread.

Both of these recipes are from Terry Hope Romero’s fabulous new cookbook, Vegan Eats World. The Sauerkraut Mushroom Soup is on page 130, and the Coriander Rye Muffins are on page 202. We topped the soup with some delicious Sour Dressing from Vegan Deli page 123, and fresh parsley.

14 thoughts on “Sauerkraut Mushroom Soup (ShChi) & Coriander Rye Muffins

  1. I am glad you wrote about sauerkraut as I think it is forgotten some times and it is very nice to eat. I lived in Germany for many years and I remember a few of the older generation still made it by hand. Great source of vitamin C too which is why I think in the long winter months in Europe this is a food which was eaten quite a lot. Love red cabbage too x :)

    • Thank you for the most excellent comment, Thomas. I would love to try some home made sauerkraut… maybe I’ll have to make some sometime. ;) I love it on tofu dogs too, yum! You’re so right about the high vitamin C levels helping the Europeans get by during the winter. It probably prevented a lot of scurvy.

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