Gluten Free Vegan Snack Avocado Toast with Sauerkraut

There isn't much more I need to say because the title said it all, but I'll give you the details of my version.

First of all, I always assumed sauerkraut was cabbage in salt and vinegar because... I dunno... it seemed to go along with pickled items like capers and pickles.  

But today I was perusing the ingredients of various brands of sauerkraut and I was pleasantly surprised to see there was no vinegar.  Quick segue for those who don't know... I avoid distilled white vinegar because it's corn-based and I am corn-intolerant.  There is no shortage of processed foods that have distilled white vinegar as an ingredient.

Anyway, I look at the ingredients of Clausen brand sauerkraut: Cabbage, Salt, Water, Sodium Benzoate and Sodium Metabisulfite

I'm not keen on things that sound like chemicals or that I'm not familiar with even when they say they are from some natural source in parenthesis afterward.

Next I looked at Silver Floss brand: Cabbage, water, salt, sodium benzoate, sodium bisulfite.

And now you're getting a better picture of why I named my blog "What Is Left To Eat".

But then I found this fabulous item from a local company.  Yay!  Sonoma Brinery.  Here are the ingredients in their traditional flavor sauerkraut: cabbage, salt, filtered water.  (There's another company, WildBrine, that also has "clean" sauerkraut.)

Because the only way I ever ate sauerkraut before was either on a hotdog (not happening) or with roasted potatoes (off nightshades at the moment), I had no clue how else to eat it... so I turned to Google.  Saw one page that mentioned avocados and since I hadn't had any in awhile, I thought... why not.

So here's what I did... I toasted a couple of rice cakes (OMG, toasting them makes ALL the difference... seriously).  BTW, we're talking Lundberg Brown Rice Thin Stackers.

Then I mashed up one avocado with 2-3 teaspoons of the sauerkraut brine (the liquid... which is salty so no need for any more salt to be added).

I spread the avocado mash onto the toasted rice cake, sprinkled some black pepper on top, and then heaped on the sauerkraut.  

The photo only shows one rice cake with sauerkraut because I wasn't sure I'd like it.  

I totally LOVED it.  


If you try this recipe, come back and post in the comments. I'd love to hear from you!

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