The semester is almost over, which means soon it will be summer. I am staying for summer classes so I will miss the lovely summer back home in Oregon. So I decided to bring a little of an Oregon summer to me with a Tofurkey brat, sweet potato fries and an light coleslaw.
Tofurkey is made by the Hood River, Oregon-based company Turtle Island Foods Inc, —and one of the best vegan brands out there. Not only is their name-sake product, Tofurkey amazing (even my carnivorous dad and brother look forward to some every Thanksgiving), they also make delicious brats and sausages too. Their Beer Brats are my favorite. They make me think of home because they are made with Full Sail Ale (another fine Oregon product). The texture and taste are perfect, and they are even juicy and sizzle on the grill. I put mine in a whole wheat bun, and topped it with ketchup and mustard. Doesn’t get much more summer-y than a big juicy brat. And you will live to enjoy more summers since this brat has zero cholesterol.
Sweet potatoes are not only sweet, but super as well. They are a superfood, which means they have a lot of vital vitamins and minerals. Sweet potatoes are packed with fiber, antioxidants, and anti-inflammatory properties. I love them in curries and stews, but they make great fries. I have always liked them better than regular fries, especially when seasoned with herbs. They are easy to make, but I had a few Alexia Sweet Potato Julienne Fries in the freezer that needed to be eaten.
I had some cabbage and apple that needed to be eaten as well, so I made a simple light coleslaw. I hated coleslaw as a kid because they were the traditional “more-mayo-than-anything-else” style. I like mayonnaise, just in moderation. Veganaise is hands down the best mayonnaise ever, vegan or otherwise. Please try it, it’s soooooo creamy. I sadly don’t have any Veganaise so I used Annie’s Goddess Dressing. I also suggest adding raisins, nuts, and carrots to the coleslaw for some sweetness and crunch.
Not only is this meal delicious and healthy, it is also easy. The only hard part is waiting for the coleslaw to chill. This is proof that healthy food can be fast food.
Here Comes Summer Dinner:
2 cups cabbage, shredded (any kind is fine, I used Chinese)
1 large red apple, chopped (I used golden delicious)
1/2 to 1 cup, depending on taste, Annie’s Goddess Dressing
1 tbs sesame seeds
1/2 tbs mirin
salt and pepper to taste
Brats and Fries:
Frozen Sweet Potato Fries
Tofurkey Beer Brats
Whole wheat hoagie rolls (the brats are too big for a simple hot dog bun)
Plenty of ketchup, mustard or other condiments
|Sweet, crispy, and a little tangy.|
To make the coleslaw, combine all the ingredients in a large bowl and mix until the cabbage is thoroughly coated. Refrigerate for at least 2 hours before serving. I made mine the night before. Makes about 4 servings.
|Actual serving size. Don’t let your eyes fool you, it was plenty.|
Cook your fries according to the directions on the package. Or, you can always make your own. To cut down on fat, use cooking spray instead of oil to grease your cooking tray. Sprinkle with garlic salt for a nice contrasting flavor to the sweetness.
|I fed one of these to an ex once and he had no idea it was tofu.|
I microwaved my brat for one minute, but they do come out better on the grill. See the package for proper cooking instructions.
Pop the brat into the bun and top with as much ketchup, mustard or any other condiments you like.
Plate up your brat, a serving of fries, and generous scoop of slaw and enjoy a little taste of summer (and Oregon!)
|Glass of Reed’s Cherry Ginger Brew and Animal House
to re-live my UO days, can’t believe it’s almost been a
year since I graduated!
After I left the store, I realized this would have been a perfect Oregon summer dinner if I made a marion berry pie for dessert, but I didn’t feel like going back to the store. I will make it for another post soon.
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