Dienstag, 14. Dezember 2010

Christstollen (German Christmas Cake)

This is the traditional german christmas cake called "Stollen". It's a yeasted cake, that's very high in fat and it's kind of dry because the cake should last very long. It's always full of raisins and candied citrus peel and sometimes it has also a core made of marzipan. After baking the cake gets brushed with a lot of butter (in my case magarine) and coated with a generous layer of confetioners sugar. When this spcial threatment is finished the stollen has to rest at a cool place. Some recipe call for 2-3 weeks of resting time or even more and the recipe I veganized called for 5- 7 days, which I this was enough time. Stollen is a good example for the fact that most of the cakes and cookies, that are served during christmastime in germany are based on recipes from middle ages, because Stollen was first mentioned in 1329. So this is a cake, that people bake for christmas for more than 600 years now. They also they that the cake looks like a baby Jesus wrapped into a white towel because of the shape of the cake and the white coating.
I found a recipe on the internet which was easy to veganize because it uses no eggs. This recipe and I am now going to translate it. The only changes I made were to sub magarine for butter and candied orange peel for the succade and I made the preparation a bit easier because the autor calls for some steps that really didn't make sence for me.

Vegan Christstollen


750 g of wheat flour

375 g of magarine, at room temperature plus some extra magarine for brushing after baking (aprox 3/4 cup)

140 g of white sugar

42 g of bakers yeast or the amount of instant yeast you'll neet to replace that

125 ml of warm soy milk or any other non-dairy milk

375 g of raisins marinated in rum overnight

125 g of chopped almonds ( I bought a package of 100 g and it was ok)

125 g of candied orange peel

1 tsp of nutmeg

1 tbs of cinnamon

1 tsp of salt

200 g of confectioners suagr for coating

1. Place the flour into a large bowl and make a howl in the middle. Crumble the yeast into the howl and add a little bit of the warm soy milk. Mix the yeast and milk with a bit of the flour surrounding it and cover it with a fine layer of flour. Leave at room temperature for about one hour.

2. Add the remaining soy milk, the sugar, the magarine, the salt and the two other spies and mix and knead it until you've got a nice dough, that doesn't stick to the bowl anymore.

3. Add the other stuff except of the magarine and confetioners sugar and mix well.

4. Try to flatten the dough a bit and shape it into a elliptic shape. Folt over the sides. It should now look like this.

5. Wrap the loaf into aluminium foil and put it into the fridge overnight for some extra resting time.

6. At the next day you put the foil away bake it for ten minutes at 220°C and then you lower the heat to 180°C and bake for 45 more minutes. Be carefull not getting it to dark. If the stollen looks very dark during the baking proces should should maybe lower the heat a bit or even cover the loaf with some alumium foil. It's okay when it gets a bit dark but we don't want to burn it.

7. After baking, brush the warm stollen with the melted magarine and cover it completly in confetioners sugar. Wrapp it in aluminium foil and let it mature for 4- 7 days at a cool and dry place. This place isn't your kitchen cupboard even if you son't heat your kitchen. This place might be a cave or something like that. An odorless fridge might be okay as well.

8. When the maturation is done the stollen is ready to be eaten and you can keep it for couple of weeks if you wrap it well after you took a slice. Some people like to spread a thick layer of magarine (traditional butter) on their slice of stollen but well, does anyone need some extra calories at christmas season?

Sonntag, 5. Dezember 2010

Vegan Coconut Macaroons with Marzipan, Jelly and Chocolate

When I discovered this recipe by Mihl, I got really really exited to try it because these cookies are being loved all over germany and veganizing them is a hard job as the traditional omni-recipe calls for lots of wipped eggwhites. I've seen and tried some recipes, which just called for coconut, fat and sugar and they've been ok but not as good as the original. But this recipe is absolutely amazing and delicious. I've already made two batches and I'am snacking on them all day.
For the first batch I used chipeaflour instead of coconut flour and it turned out great so I would suggest to use chickpeaflour or maybe even soy flour if you can't get hold of coconut flour or if you don't want to spent much money for it (it's quiet expenisve around here but defently delicious).
I made some plain one like Mihl did but also did the version shown on the picture.
I cut out thinly rolled marzipan circles, topped them with the macaroon dough, made a little hole in the middle and filled it with some delicious french red currant jelly ("bonne maman" brand, I don't know whetere this is available outside of europe). After baking I drizzled tem with a bit of chocolate. They are just heavenly. Wait, I have to go into the kitchen to get another one...

Donnerstag, 2. Dezember 2010

Vegan Hühnerfrikassee ( vegan chicken fricassee)

This is a dish, that's very common all over germany but I think it's supposed to have frensh originis. The omi-recipe is very easy: Cook a chicken, chop the meat, make a roux with the chickenstock and add the meat and some vegetables (canned peas, canned asparagus, canned mushrooms, carrots...).
But well, this is a vegan food blog, it's winter and I want to use fresh vegetables, that are in season right now.
The best thing about this is, that there's a vegetables, that's called the poor mans asparagus and it's in season:
Yeeesss, you're right it's black salsify. Salsify is one of the old german vegetables, that were quiet common in the past but that seams to disappear from the supermarkets. The roots are very long and thin.
It's easy to preapare. You just have to peal it, slice it and cook it. It's traditionally served with a roux and eaten with cooked potatoes just like most germans like their white asparagus the frugal way. If your're pealing it you should think about wearing rubber gloves because it has some juice in it that colours your hands in a rusty brown, which is quiet hard to get rid of. You should also quit transfere the pealed root into a pot with water or into a bowl with a bit of lemon juice because it oxidates very quickly.

Here's the recipe:

Vegan Hühnerfrikassee


one piece of vegan soy chicken, chopped ( I found this at the chinese supermarket. Frozen tofu or tempeh would be a great substitude.)

one big carrot, chopped

one small parsley root, pealed and chopped

1/4 of a medium celariac, pealed and chopped

1/2 leak, chopped

1 medium siced onion, chopped

1 big salsify root, pealed and sliced into bitesiced chunks

6-8 mushrooms, sliced into six parts

2 bayleaves

2 dried shitakes

aprox. 1/4 cup of very light soy sauce

1/3 cup of nooch

3 tbs of canola oil

1 tbs of sesame oil

1/3 cup of magarine

6-8 tbs of wheat flour

salt pepper and nutmeg to taste

1. Roast the chopped vegetables alon with the canola oil.

2. Add enough water to cover it. Throw in the bayleaves and shitakes. Boil for aprox. 15 minutes.

3. Add the vegan chicken or tofu or tempeh , the salsify the soysauce and nooch and cook until the salsify is tender.

4. Fry the mushrooms in a dry pan util golden brown and add them to the stock,

5. Drain the vegetables and fake chicken and save the broth. Remove the bayleaves and the shitakes.

6. Make a roux out of the flour and magarine and stir in the stock.

7. Add the solid parts and season with salt, pepper nutmeg and sesame oil.

8. Served with cooked rice. I prefer basmati but it's your own choice.

Dienstag, 30. November 2010

My personal relation to traditional german food

I spent most of my life as an omni but I was a very picky child and teenager. I disliked most of the german sausages and even hated frikadellen. All those disgusting mayo flavoured "salads" like nudelsalat, kratoffelsalat and this like fleischsalat or wurstsalat scared me a lot. I kind of hated processed meat so I was a very bad german ^^. But quiet and other thing is, that my mother and grandmother are both passionate cooks and bakers even if my grandma doesn't cook or bake anymore but they itroduced me to german kitchen. My grandmother used to cook every sundays lunch for us as long as she was able to do it. She cooked things like "Königsberger Klopse", "Goulasch", "Rinderrouladen", "Kohlrouladen", "Reibekuchen", "Sauerbraten" and all those other roast, german kitchen is known for. She also prepared white asparagus when it was in season and was alwas very picky because she always wanted to find the best quality asparagus.
The dishes she made for herself at weekdays were more frugal but also traditional. She used to eat spinach with boiled eggs and potatoes, which I liked very much and she had lots of "Durcheinander"-style dishes with differnt kinds of meat. As a child i liked her fried pork chops and the beef soup. The beefsoup was always made with "Suppenfleisch", that's different kinds of cheap beef which noone would use to fry it or something but was nice in a soup even if it was fatty and soft. An other dish was "Hühnerfrikassee", a thick and tasty chickensoup served with cooked rice, which I will surely veganize in a few weeks. As a child and teenager I also traveled to the north of germany and stayed in munich for a couple of days so I was introduced to the cuisines of other german regions.
Well, this food can be gross and boring and sometimes it is quiet a pain in the a** to veganize some dishes.
The experiment during mofo made me think a lot about vegenazing meet dishes.
The challange is, that meat has it's own texture, taste, a lot of umami and fat and it provides you with raw protein, that is able to work as it's own binder.
When you try to veganize it and you what to fake this stuff autentically it's quiet hard.
I always want the texture the taste, the umami and the fat and that's the challenge for me but I will never give up to try because hey, I sucessfully faked an authentic bloodsausage without using any blood.
Let's veganize everything that's supposed to stay omni!
Do never lose the standart of doing it gourmet stile. I don't want to hear any of those food crisitcs and Antony Boudrains say, that our cruelty free food is inferior. I don't want Gordon Ramsay to cry because he has to try a vegan diet.
Vegan food is great, it's the healties choice of food you can get, it's peacefull, it's good for the environment, it's able to slow down the climate change and to stopp the hunger and it's even cheaper.
Tell me about the food that noone will be able to veganize!
After this project, I will be able to do it.
That's my way of fighting for a vegan world.

Freitag, 26. November 2010

Königsberger Klopse

This dish is originated in east prussia (the eastern part of the German Empire before WWII) and it's named after Königsberg, a town which is now part of russia and named Kaliningrad, but it's a common staple all over germany. The klopse are normaly made of ground veal, stale bread, onions and anchovies. That's a lot of cruelty inside of these meatballs but I took the recipe for chickpea cutlets as an inspiration and created a recipe without anything related to small disgusting smelling fish or cute baby cows. The meatballs are simmered in a mixture of vegetable broth,white wine, an onion and some spices. After cooking the meatballs are removed from the broth and the broth is thickened with a "Mehlschwitze" (magarine and flour) and enriched with lovely, vinegary capers. Then the meatballs are going back into the enriched sauce and are served with simple cooked potatoes or plain rice. The combination of the soft meatballs, the rich sauce and the strong flavoures of the capers is just outstanding. It's such a perfect combination, that this dish even made me like capers when I was a young boy.

Königsberger Klopse


For the meatballs:

1/2 cup of mashed chickpeas

1/2 cup of mashed firm tofu

1/4 cup of fine breadcrumbs

1/4 cup of chickpeaflour

1/2 cup of glutenflour

1/2 cup of nooch

2 tbs of vegetablestock powder

2 tbs of olive oil

1/2 medium siced onion, finely chopped

salt and pepper for seasoning and maybe a little bit of light soysauce or vegemite if you want it to be really hearty

For the cooking liquid:

1/2 a pot of vegetablestock mixed with two glasses of white wine

1 medium siced onion, pealed and spotted with 6 - 8 cloves

2- 4 bayleaves

4 allspices berries

4 juniper berries

6-8 whole peppercorns

For the sauce:

1/2 cup of capers pickeld in vinegar ( not the dry and salted ones)

1/3 cup of magarine

aprox. 1/4 cup of wheat flour

salt and pepper for seasoning

1. Mix all the ingredients for the meatballs until you've got a thick dough and mix in the gluten flour.

2. Make little, plum siced balls.

3. Bring the stock to a boil with all the other cooking liquids ingrendients, lower the heat to a temperature between low and medium. The luquid has to simmer slowly all the time. You have to avoid a rolling boil because it could make your lovely little meatballs fall apart and you'll end up with a soggy mix of mashed fake meat and stock.

4. Add the meatballs and cook them for about 1 hour to 1 1/2.(Try one of them after one hour...).

5. When completly done, drain the meatballs into a colander and save the remaining cooking liquid.

6. Heat your stockpot again and add the magarine. Wait until it has melted. Make a roux with the flour and some of the cooking liquid.
Season with salt, pepper and capers, add the meatballs and serve with cooked potaotes or rice. Some people seam to like pickeld beet roots with this dish but this is quiet unknow to me, maybe I've got to try it.

Mittwoch, 24. November 2010

Jan im Sack mit Birnen-Apfel-Kompott (Pearl barley with compote)

Well, this was a friday lunch dish because it didn't use any fake meats.
"Jack im Sack" is a quiet unknown dish, which I found during me research on traditional recipes from my region. It's mainly the same amount of pearl barley and dried plums mixed and wrapped into a kitchen towel. Than it's cooked in boiling water for about one hour. After cooking it's topped with melted magarine and your done. As a side dish I served a compote made of pears, apples and a bit of cinnamon and sugar.
Served like this it was quiet bland and I not going to have it this way again. I found some sources that say it should be served as a side dish to acompliment a roast like "Sauerbraten". May be this is a better way to use it.

Freitag, 19. November 2010

Himmel un Aed (Fried vegan bloodpudding with mashed potaoes topped with apples and onions)

Vegan WHAT?????

Yes, you're right this is vegan bloodpudding and it's so delicious.
The idea of a vegan bloodpudding came to my mind, when I tasted the iron drops my daughter had to take after she spent a few weeks at the hospital.
Well they tasted like blood and were vegan and the idea was born.
Now a few month later I just had some vegan iron pills but that could not stop my to do a little experiment. The kind of blood pudding a wanted to create first was "Panhas", wich is traditionally made out of the broth you've got after cooking some sausages on slaughter day (Ok, this sounds really really weird on a vegan blog but hey this is an all vegan recipe of course.). Some of the sausages tend to burst and you've got lots of animalparts you won't like to use for something als so this is, when the meat jumps into the game. You at some blood and bind everything with some buckwheat flour and you've got panhas.
Well, unforunately I couldn't find whole and bleeding fake pigs at the supermarket so I
had to do a little bit of inventing and substitution to do and here is the recipe:

Vegan Panhas

1 cup of firm tofu, mashed

1/2 cup of mashed cooked chickpeas

1/2 cup of mashed smoked tofu

1 1/2 cup of homemade vegetable stock, which should be heavy on leeks and onions and include some dried shitakes

1/2 cup of canola oil

1 big onion, chopped

2 tsp of hing

3 tbs of dark soysauce

2 tbs of vegetable stock powder

5 iron pills, grind them with a mortar

a good hand of chrused walnuts

3/4 cup of buckwheat flour

a pinch of salt

some pepper

1. In a big pot, fry the onions with the oil, the hing and the walnuts and add the tofus and chickpeas.

2.Add the stock along with the shitakes and all other ingredients eccept of the buckwheat flour and grind them with a food processor.

3.Put everthing back and add the buckwheat flour.

4.Cook on medium a while contantly stiring until it thickens a lot.

5. Pour into an oiled mold of your choice and let it cool down inside of the fride for a few ours.

Himmel un Aed


3-4 medium siced potatoes, pealed, cooked and mashed along with some magarine and nutmeg

1 big apple, pealed, deseeded and sliced

1 big onion, sliced into rings or strips

some magarine for frying the apples and onions

a few pieces of vegan panhas

salt and pepper for seasoning

1. Fry the apples and onions with athe butter until caramelized and season with salt and pepper.

2. In a non-stick pan fry the panhas until it's crispy on both sides. ( You won't need any oil because the pnahs is fatty enough.)

3. Put the apples and onions on top of the mashed potatoes and arange the fried panhas near to it.


Muzemandeln is a deepfried pastry coated with confectioners sugar, which is traditionally served during the carnival season.
The carnival season starts on 11.11. at 11:11 and ends on ash wednesday. The pastry is named after almonds becuase they look like them ("Mandel" is almond in german).
Here's the recipe:


375 g of wheat flour

150 g of magarine

3 generous tablespoons of chickpea flour

aprox. 3/4 cup of firm tofu, mashed with a fork

3 tablespoons of sugar

1 tablespoons of neutral tasting vinegar

2 tespoons of baking powder

falvour of your choice (vanilla, rum or else, i didn't use a falvour because you know 1910...)

canola oil for deepfrying

about 1/2 of confetioners sugar for coating

1. Knead a firm dough out of the irgendients for the dough.

2. Let it rest in the fridge for about one hour.

3. Roll it out as thick as a finger and take a tablespoon to could out almond shaped pastries.

4. Heat some canola oil inside of a falt pot or a pan and deepfry each side of the muzemandeln until it is golden brown. (This might take just a few seconds so be careful not to burn them.)

5.Coat with confectioners sugar when they are still warm and let them cool before eating.(Ok, they are great when piping hot and I know you're inpatient but to much of warm pastry will cause stomach pain.)

Mittwoch, 17. November 2010

Veganer Speckpfannekuchen mit Salat (german savoury pancakes with smoked tofu and a simple salat)

This dish is as simple as tradtional. I made the recipe for savoury crepes from vegan brunch and sprinkeled some cubed smoked tofu on top. I served this with a some iceberg salat witch a dressing made of vinegar, sugar, salt, pepper and canola oil and half a finely chopped onion, which is the the kind of salat, that's served with fatty things like savoury pancakes or deepfried fish around here. Unfortunenatly I didn't manage to make some pancakes, that didn't break because I used a cheap non-stick pan but these pancakes were absoutely delicious and tasted closer to the non vegan original than I thought they would before I made them.
The german definition of a "Pfannkuchen" is quiet unclear. Some people make them as thick as an omlette and other people make them as thin as crepes or something in between those two ways and everything don't matter if sweet or savoury is called "Pfannkuchen", which literally translates as pancakes because "Pfanne" means pan and "Kuchen" means cake, but hey, there's no real translation for "Pfannkuchen". The pfannkuchen batter is never seweetened as it is often used for sweet and savoury pfannkuchen at one time. The most popular version of savoury pfannkuchen are the version I presented and plain ones, which are rolled up and filled with fried minced meat. The variety of sweet pfannekuchen is much bigger. People around here eat them with jam or nowadays with nutella and more tradiotional versions are plain ones with sugar or with sliced apples or bluberries, which are always fried inside of the batter. The last two one are tradiotionally beeing sprinkeled with a mix of cinnamon and sugar.
Back in 1910 these pfannekuchen made with wheat flour were an ocasional treat as wheat flour was expensive and people made there pfannkuchen with buckwheat flour, which I am also going to try next week. Today I am preparing a vegan bloodpudding, so stay tuned.

German Foul

I am a bit suprised right now because I searched for the correct translation of the beans I made, which are called "Saubohnen" or "Dicke Bohnen" in german, and found out that they are fava beans.
Oh my, how long did I search for some beans to make foul and found them at the turkish store where I shop every week. I pay about 60 cent for a small can of cooked "fava" beans there, which is still cheap for canned "exotic" beans in germany but on giant jar of these costs 55 cent at the ordinary supermarket. I don't know why I didn't find this out earlier but ok, it seems like this experiment about ancient german food is teaching me some lessons about how to get the irgendients for my next egyptian sandwich in december.
The fava beans went into a sauce called "Mehlschwitze",which I mentioned before ans were mixed with some lightly fried sliced onions. I served this with fried slices of my homemade potatodumplings and some friedchunks of the seitan, which was one of the edieable parts of my giant chew chew yuba goose.
The seitan tasted a bit plumlike, because it was close to the fillng of the goose but the fried slices of the dumplings and the beans were absolutely gorgeous.

Samstag, 13. November 2010

St. Martin, Weckmänner and Martinsgans (Sweetbreadguys and my very own vegan goose)

This post is dedicated to one of my alltime favourit german celebrations: "St. Martin".
First I have to say, that St. Martin is a catholic holiday and it seems to be a very german holiday, which is very popular were I live.
The story of Martin of Tours goes back to the fourth centuary. He first was a roman soldier and then changed his life and became a bishop but this is not the important part of the story.
The most important thing is, that he shared food with poor people and cut his coat into two halfes to share it with a homeless man.
At St.Martin the kinds walk trough the streets with selfmade laterns and sing special songs.
When the singing is over, they walk from house to house sing other songs and get sweets, fruits, nuts and baked goods like the kids do on halloween in the USA.
One of these baked goods is called "Weckmann" or "Martinsmann", which is a sweet and yeasted dough shaped like a man.
I wanted to bake a vegan version for my son that turned out a bit dry but still was delicious because of the icing and the roasted almonds on top.
At sunday a wanted to prepare the traditional lunch for the next sunday after St. Martin, wich is a goose with some festive side dishes.
My attmep on a fake goose was a giant yuba fake chicken style roast stuffed with homemade seitan, dried plums saked in wihte wine, a sliced apple and some pieces of raosted chestnuts. As side dishes I made selfamde potato dumplings for the very first time in my life and some blanched and fried brussel sprouts.
The dumplings and brussel sprouts turned out nice but the yuba-roast was a fail because I used a differnt kind of yuba which was soft without soaking but came out hard and kind of inedieable.
The stuffing was still nice. It's just equal amounts of pealed and sliced apples, dried plums soaked in wihte wine and roasted chestnuts. Maybe you want to try this istead of a breadstuffing for your christmas dinner.
Here's the recipe for the "Weckmänner".


(makes two monster ones or 4 normal guys)


500 g of wheat flour

250 ml of soy milk or any non diary milk plus some soymilk for brushing before baking

125 g of magarine

150 g of sugar

1 cube of fresh yeast

a pinch of salt

a few raisins for the eyes

1 cup of confectioners sugar

1-2 tablespoons of lemon juice or water

aprox. one cup of thinly sliced roasted almonds.

1. Mix flour, sugar, magarine, salt, soymilk and yeast and knead until you've good a nice dough.

2. Let it sit for about 1 -2 hours.

3. Shape it like little humans and stick some raisins into the face for the eyes and brush with a little soymilk.

4. Bake at 180° C for about half an hour.

5. Let it cool. Make an icing by combining th confetioners sugar and lemon juice or water and cover the cooled guys. Sprinkel with the roaste almonds.

6. Wait until the icing is solid and enjoy.

Homemade Potato Dumplings


8 big and starchy potatoes

some salt

a pinch of nutmeg

3/4 of potato flour or potato starch

2 tablespoons of chickpea flour

1. Cook half of the potatoes until they are done ( that's 30 minutes counted form the point where you put the heat on, 20 minutes from the point when the water is boiling.

2. Peal the cooked and the remaining ram potatoes and grate them vary finely.

3. Mix in the flours, some salt and the nutmeg and mix well.

4. Form about 8 -10 fist siced dumplings.

5. Bring a big pot of salted water to a boil, reduce heat to medium and simmer the dumplings for about 25 minutes. (The water should never be boiling because the dumplings whould fall apart.)

6. Strain the dumplings and you're done.

Ähzesupp (Peasoup)

Allright, this was my tradtional staurdays lunch soup this week. It's quiet the same like the lentilsoup but without the sweet and sour part. This soup would have to be a lot thicker, if it should be traditional but i didn't had enough time to cook it that long. It was still very very tasty and I am really going to become a passionate eintopflover (praise the lord for this creative compostion of words ^^).

Dienstag, 9. November 2010

Rheinischer Döppekooche (Kind of Potatokugel with tempeh bacon and applesauce)

Okay, this was a very very busy week for my and most of the time i didn't feel like blogging and sometimes I even didn't feel like cooking so I had bread.
This was one of the recipes I did, I had this for tuesdays dinner and wednesdays lunch.
It's a traditional kind of potatokugel, which has many many names in our lokal dialect. The funny thing is, that i never had this dish bevor I started the research for my project.
The omnivore version of this dish is very very close to extermly disgusting, because the roughly grated potatoes are mixed with lots o sauges called "Mettwürstchen" and a whole mountain of cubed bacon. They also use eggs as a binding agend but i simply left them out and it was fine.
I roughly grated a few potatoes, mixed them with a hand full of raw tempeh bacon cubes and some dalt papper, nutmeg and lightly fried diced onions. I placed everything in a caserol dish and baked it for two hours. After the baking I served it with a lot of applesauce like thsi is traditionally beeing served.
It was ok but definetly not one of the dishes I am going to have once ore twice a week after I will be back in 2010.

Montag, 8. November 2010

Mofo Day 8: Reibekuchen #2

Today I had a lot of ryebread with applebutter for breakfast and lunch and made some more "Reibekuchen" (potatopancakes) for dinner.
This time I change the recipe a bit because the pancakes were a bit to hard for my taste.
I thaught about the kind of "Reibekuchen" my "Oma" (grandma) used to make when I was child.
Ok, as a child I defenetly hated reibekuchen but things have changed as I've grown older.
Her dough was always soft and the fried reibekuchen were always crispy on the outside and soft, goey and cooked in the center. Of course, she used eggs as a binding agent but I knew what I've made wrong at the first trial.
The dough has to be soft, fluffy a bit wet and not firm, defenetly not firm.
My first dough was so firm, that i could nearly make cookielike pancakes but this was wrong.
The change was very easy, I just didn't pressed out any liquid after I had grated the potatoes and used some more wheat flour.
The result was a fluffly, wet dough, that came out perfect. After frying it was soft in the center and crispy on the outside, exactly how I wanted it to be.
The result looked exactl like the first reibekuchen so i didn't take any pictures because it was already dark outside.
The reibekuchen were so amazing and I and my two year old son gobbeled them down with a lot of appelsauce. This is absolutely becoming one of my favourite dishes as it is cheap, quick and easy to prepare and heaveny delicious.

Sonntag, 7. November 2010

Mofo Day 7: Vegan Sauerbraten (Seitan-Roast marinated in vinegar with a special rasin flavoured gravy

This was my lunch today. It's called "Sauerbraten" (sour roast) and it's a roast, that's marinated in a mixture of vinegar, wine, chopped vegetables (Suppengrün) and a mix of different whole spices. The spice mix normaly includes pepper, bay leavs, cloves, mustard seeds, and allspices.
Everything I had in my pantry was pepper, mustard seeds and bay leaves but I think this was still fine. The raw roast is marinated for 4-2 days depending on which kind of meat people use. It varies from beef (which is the most popular way) to horsemeat and even pork, but pork is very unusual.

I also always wondered why the people today hate horsemeat or the meat of dogs and cats, like some asian cultures like to eat and enjoy their beef pork and chicken without even thinking about the way those animals are threated. It's always like "Uhhh, horesemeat, it's so digusting, I could never eat a horse but hey, I like my ground beef so much much, as I doesn't look at me. In my opionion as someone who has studied philosophy, which was also one of the main reasons, why a became a vegan, that sometihng that's called "Mitleidsethik" in german (something like mercy ethics, I don't know the real scientific term for that). People just care for the persons and animals of know identity. If they don't have to see the farmers in africa, who grow their tobbaco, if they've never met the poor workers in central ameica who harvest their cocoa, if they've never seen all the cows, chicken and pigs, how they threat them and how they slather them in a industrialized way, they just don't care, because their dog and cat and their horse is fine a the farmer around the corner gets paid enough to have a good life.

But let's come back to the preparation of the roast.
After marinating, the roast is fried and then baked along with the marinade until it is done. Then the marinade is strained and the gravy is, as always, prepared out of the remaining liquid. The gravy has to be sweetened, because is based one vinegar, which has even concentrated after baking and tends to be very sour. People use different kinds of sweeteners, such as sugar beet molasses, different kinds of jellies and jams, sugar, honey, raisins, dried fruit (mainly dried plums) or even different kinds of gingerbread such as "Aachener Printen" (a very hard kind of gingerbread which is even often vegan) or "Soßenkuchen" (means gravy cake, a kind of dry gingerbread from eastern germany, which is just made to use in gravys and sauces).
I chose raisins and sugar beet molasses, because those ingredients are very traditional and they perfectly fit the cuisine of my region. The sauerbraten is often served along with "Rotkohl" ( red cabbage), applesauce and potatodumplings or just cooked potatoes. I chose the cooked potatoes because thr rest of the components of this meal were still enough work to be done before lunch.

That made me think about the amount of work, that's done in the kitchen to prepare a festive weekend meal for the family. Everyone is always so enthusiastic about all the work the italian and frensh grandmas spent in the kitchen. Everyone is so impressed by the artisan preparations of pasta. But has anyone every talked about all the work, chemistry and knowledge, that's behind all those german potato dishes and other carb sides? I think that traditional german cusine can be as simple and as creative and educated as every other traditional cuisine in the world. But ok, that's an argument about the possibilities and past of german cuisine and things have changed after WWII as we got richer and lazier. People around here now tend to buy premade things and canned vegetables and often they even eat ready-to-serve-meals and when they got richer and the interest in cooking grew, the germans started to discover other cuisines and slowly lost all their knowledge about their own food.

The "Sauerbraten" turned out nicer than I thaught it would. The flavour is as close to the original as possible but I want to experiment a bit with the texture, which was like nice, meaty and chewy homemade seitan but the orginal is like the tender pieces of beef you may have inside of a stew. Maybe something based on the recipe for chickpeacutlets, like i made for the "Vegan Rinderrouladen" would fit the consitency better. This kindof fake meat wouldn't be could for marinating but you could still bake it along with the marinate and if you'd serve it along with the same sauce I think, that this would change the flavour so much and it wouldn't be so much work.
Here's the recipe:

Vegan Sauerbraten

for the homemade seitan:

1 kg of wheat flour

for the marinade:

300 ml of vinegar

150 ml of vine

a diced carrot

a smal chunk of diced celaric

a smal piece of diced leek

1 tbs of whole peppercorns

2 bayleaves

1 tbs of whole mustard seed

(maybe some cloves and allspice)

for the seitan cooking liquid:

1/2 cup of soysauce

2-3 tbs of nooch

1 tbs of vegetablestock powder

2 tsp of vegemite

some oil to fry the seitan

to finish the gravy:

one to four tbs of sugar beet molasses or any other of the sweetners I metioned

a small hand of raisins

1/2 cup of magarine

the amount of starch you want depending how thick you want to have your gravy

1. Mix the flour with aprox. 500 - 600 ml of warm water until you have a soft dough. Cover with cold water and set aside for 2- 4 hour to alow the gluten the work.

2. Knead the dough inside of a colander under running water until all the starch has gone and you've got a nice bouncy ball of gluten.

3. To make the marinade put all the irgredients for the marinate into a pot and heat it until it boils. Set aside until it's cold.

4. Put the raw gluten and the marinade into a plastic bag and let the seitan marinate over night.

5. At the next day put the seitan out of the plastic bag and safe the marinade inside of a pot.

6. Take and new plastic bag and mix the cooking liquid irgedients along with the same amount of water. Put in the seitan, seal the bag and cook in inside of a big pot with some water for about one our until the seitan is done.

7. Put the lquid to the marinade and fry the seitan until it's crispy one the outside.

8. Place the seitan into the mix of cooking liquid and marinade and bake it isinde of the oven at 180 ° C for baout one hour. Keep turnig the seitan from time to time to make sure, that the surface doesn't burn.

9. After baking, put out the seitan and slice and and strain the liquid trhough a collander. Put away the vegetables pieces and spices and bring the strained liquid to a boil inside of a smal pot.

10. Put in th raisins and sweetener and disolve the starch in some cold water. Mix in the starch and stir the gravy until it has thickened. If it's to sour for your taste, add some more sweetener.

11. Serve with red cabbage, applesauce and cooked potatoes or potato dumplings. The recipe for the red cabbage is here.

Samstag, 6. November 2010

Vegan Mofo Day 6: Sweet and Sour Lentilsoup

This is what I had for saturdays lunch and dinner.
In the rhineland and also in most other parts of germany it's an old tradition to have a hearty soup on saturday, because this is a great way to use the leftovers of the week.
These soups are mostly called "Eintopf" which literaly means onepot, a "Eintopf" is something in between soup and stew. Lets say it's a very thick and nutrious soup. A "Suppe" (soup) is usually very thin and based on a clear broth with just a few pieces of vegetables and meat inside and "Suppe" is also tradtionally used as a starter as "Eintopf" is a main dish.
This lentilsoup "Linsensuppe" is based on brown lentil cooked in vegetable broth with some pieces of "Suppengrün" inside. "Suppengrün" is a classical mix of vegetables used to cook a broth or soup, most of the time it's a mix of celariac, carrots, leek and sometimes a tiny bunch of parsley. They sell packed bundles of this mix in nearly every store here and if it's not to expensive I think, that it is quiet economical because you don't have to buy a whole celaric and all the other vegetables as you just get the excat amount of vegetables you need for your dish.
I chopped the vegetables alsong with an onion, and lightly fried them along with some canola oil, some leftovers of smoked tofu, some sliced vegan miniweiners and some cubes of tempeh. Then I added some water, some vegetable stock powder, a teaspoon of vegemite, a tablespoon of nooch, 2 teaspoons liquid smoke and a big can of brown lentils. Then I simmered evrything until it was a bit thicker. Then the sweet and sour part of the thing entered the stage. When you serve it, you put a bowl of sugar and a bottle of vinegar on the table and everyone makes his or her own sweet and sour mix. I prefer the same amount of vinegar and sugar (that's a tablespoon of each for one plate). I also had some traditional bread with rye and wheatflour and sourdough to suck up the liquid. M wife complain, that there were no potatoes inside, so this is a great example to show that the recipes for some dishes even very from family to family and you can never figure out one recipe that's exactly the original.
I liked the soup very much and also liked the fact to turn some leftovers and a cheap can of lentils into something that's unbelieveable warming, delicious and satisfying. So I think, that I am going to keep this saturdaylunch tradition, when the project will be over.
If you want a step by step recipe, than you have to tell me and I will add it to te post.
Today I am preparing sundays lunch which is always the most festive meal of the week in germany and the dish will be "Sauerbraten", which is a unique kind of meatloaf marinated in vinegar, wine, vegetables and whole spices. I am so exited if it turns out great or if it will fail. So far I can say, that the raw and marinated seitan smelled exactly like the original loaf based on beef, so stay tuned for a brand new recipe.

Vegan Mofo Day 5: Herring with potatoes and pickled mini cucumbers

Two things:

1. I known I am late for Day 5.

2. I still didn't manage to take pictures of my food before the darkness takes over every corner of my loft.

The picture you see above shows my newest creation "Heringsstipp mit Pellkartoffeln" (vegan marinated herring with potatoes).
I frosted a block of tofu an tawed it. Then I sliced it and marinated it in a mix of sliced apples, thin slices of half an onion, a cup of soy cream (soja cuisine in germany), 3 tablespoons of flaxseed oil and a chopped sheet of nori seeweed. I also added some nooch and vegetable stock powder to provide some more intensive umami flavour to my vegan fish.
After one day in the fridge it tasted nice and the flavour was very close to the orginal (as far as I can remember) but the consistency is ok but it differs a lot from the original herrng. I think it would be diffcult to make fake herring, that fits the real consistency. If you have any ideas (maybe some dutch people) than I would be very glad if you let me kown.
The reason why I had this yeasterday is, that our region was mainly ruled by catholic people and my family is catholic to. So if you're strict, there's no meat on fridays which actually means you gonna have fish or some sweat main course.
I have decided to make some fake seafood for every friday during my project.
Today I am going for my sweet and sour lentil soup.

Donnerstag, 4. November 2010

Vegan Mofo Day 4: Potatopancakes on top of rye bread and fermented green beans with potatoes and pears

Okay, first the bad news: The battery of my camera is empty and I can not find the charger. This morning I was running through our 140 m² loft, searching for the charger inside of all those nast cardboxes, which are still left from our move. After one our of searching I digged out an old 2.0 mpix camera and was happy to take this blury picture of my lunch. In german it is called "Reibekuchen mit Schwarbrot und Rübenkraut" (potatopancakes with ryebread and sugar beet molasses).
So that's the first thing diffcult enough to write a recipe.

Ingredients for one portion, that makes you feel like your belly's bursting:

2-3 big siced potatoes

2 tbs of wheat flour

a pinch of salt

canola oil for deepfrying

two slices of ryebread or maybe any other whole grain bread

two generous dollops of sugar beet molasses ( substitude with applebutter or some plain sugar)

a boatload of applesauce (I manged to finisch nearly one whole package which has 710 g but my stomach felt very bad after this and I even felt worse, when I read how much calories a "serving"(180 g) of applesauce has.

1. Finely grate the potatoes and try to sqeeze out as much liquid as you can. (Some people even you a kitch towel to press out all the liquid but I was pretty fine with my method.)

2. Add the flour and salt and mix.

3. Make smal and flat pancakes with your hand and transfer them into a heated pan with the surface completly covered with canola oil or what ever you want to use for deepfrying.

4. Fry on each site until the surface of the pancakes is goldenbrown and the edges are a bit darker. (As you can see in the first blurry picture)

5. Spread the molasses on top of the ryebread and top with the pancakes.

6. If you are me or at least an other crazy applesaucelover, then you have to cover it completly in apllesauce. If you are just a normal person, you add a big dollop of it. (the second method seems to be usefull if you want to eat it with your hands. The applesaucemonster named Juu had to use a fork and a knive.)

Then my mother in law borrowed me her cam until I'll find my charger and I took this scary looking shot of my scary tasting dinner:

Know you gonna ask yourself something like: "What the motherforking hell is this?"
Wellt this is called "Schnippelbohnen auf rheinische Art" (fermented green beans with, mashed potatoes and pears with some homemade smoked tofu bacon added).
Well the bacon was okay but cut haven been better, the potatoes and pears were allright but the beans were extremely salty and sour so I didn't want to finish th whole plate. I knew, that these fermented green beans, which are fermented the same way sauerkraut is fermented, are suposed to be very salty, so I washed them under running water. They were still to salty and so I will try to soak them overnight next time, because I think, that they could have been very nice and so I want to give them a second try, maybe even during this project.
This has even been the frist day of the project when I thought, that I would have liked something fancy because all the stuff was filling my belly with loads of carbs, fibers and fat. But hey there are other traditional foods to make and I am really looking forward to my marinated vegan herring tomorrow so stay tuned.

Mittwoch, 3. November 2010

Vegan Mofo Day 3: A Day without pictures and cooking but some thoughts about food and culture

Today i didn't have enoungh time to cook becuase it was a busy day at university but I managed to have enough ryebred with "Klatschkäs" and "Apfelkraut" so I wasn't starving today.
Normaly food plays a very important role in my life.
I'm interested in food as long as I can remember and I sloly started collecting cookbooks, when I was ten years old.
Since then I always tried to find out new stuff about food, explore international cuisines and eatingcultures. Even if I liked the traditional food, my grandma and mother prepared ocaisionally, I was always looking for something new and thought, that german food was boring.
Two years ago just a few month before I started to be a vegan, I read this book "Die deutschen und ihre Küche", written by the most important german food critic named "Wolfram Siebeck".
He is now 82 years old and has his very own ideas, opinions, prejudices and thughts about food.
He even writes, that vegetarism or veganism is a loss of culture because eating meat is an important part of it.
But I don't want to write about prejudices on veganism here.
I bought his book, because I liked him and his funny stile of writing and I wanted to know what german eating culture and cuisine realy are and how they developed during history.
As I history student I have to say, that his book is very ahistorical as he leaves out large periods of time and basicaky jumps from thought to thought like he was telling a story to his grandchildren.
The thing is, that his final conclusion is, that german cuisine has never been something that's worthy in a culinary sense and that you should just forget about it, if you want to cook something nice.
If you would ask me after this third the of my project, I wouldn't say so.
German cuisine might be easy, it may has a lack of roasty flavours and sometimes the apearance of the food might be able to make you puke. But as easy as it is, it is healty, cheap and has some very nice and clear flavoures that noone should miss.
I promis you to charge my cam tomorrow and to take some pictures of the food I am going to cook.
Here's a short overview of what I've planned for the rest of the week:

1. Reibekuchen mit Apfelmus, Rübenkraut und Schwarzbrot (potatopanckes with applesauce, sugar beet molasses and ryebread)

2. Heringsstipp mit Pellkartoffeln (my own vegan version of german herring with apples, onions, and potatoes cooked with the peal on)

3. Rheinische Linsensuppe (sweat and sour lentilsoup)

4. Rheinische Schippelbohnen (fermented green beens with pureed potatoes and pears)

5. Rheinische Sauerbraten (vegan sour meatloaf with a special gravy flavoured with raisins).

6. Puddingteilchen (a sweet pretzel made of a yeasted puffpastry and filled with vanilla custard)

Dienstag, 2. November 2010

Vegan Mofo Day 2: Starving, Klatschkäs and Cauliflower

This is what I would have liked for breakfast today but everything went wrong.
When I left the house, I thought I would some back in an hour and would be able to have breakfast but then I decided to go to the university libary and I came back at the evening.
The problem was, that I didn't take any food with me and there was nothing to eat for a 1910 vegan. Did I say nothing? No, of course there was one item at the menu of this libary cafe, that was ok for me:
A cup of black tea.
This was everything I had before dinner at 19:30, so I felt like I would be starving all day, which maybe wan't such a bad experience, because the people back in 1910 were very poor and they had to experience a lot of hunger. So I think this was a great experience on my way to understand what it was like to eat in 1910.
At the evening I was able to prepare my "Klatschkäs" for tomorrows breakfast. I just took a block of firm tofu and blended it with the food processor along with aprox. 4 tablespoons of canola oil and 2 tablespoons of sugar until every was nice and creamy.
At the first picture you can see the tradiotional ryr bread topped with the applebutter. I think it is amasing how fine and shiny it looks.
At the second picture there's the same slice of rye bread with applebutter topped with a thick layer of the "Klatschkäs". This is, what the people had for breakfast most of the time, but some people were to poor to buy bread so they had to eat cooked potatoes for breakfast. The spread varied sometimes as there are serveral kinds of "Kraut" such as "Birnenkraut" (pearbutter), "Rübenkraut" (sugar beet molasses) and even "Möhrenkraut" (carrotbutter). Sometimes they even had enough fruit in summer to cook some jelly but as far as I read, jelly was a very luxurious spread.
For dinner I had some cooked potatoes with cauliflower topped with a kind of beachamel sauce called "Mehlschwitze" and three little vegan mini weiners form the organic store.
I would have loved to take a picture of it but unfortunately my camera went out of power so I have to recharge it and I will be back with some pictures tomorrow.

Montag, 1. November 2010

MoFo Day 1: A Lot Of Bread and Cabbage with Potatoes and Tempeh

Here is what I had for breakfast and lunch today because I was very busy:

It's a special kind of applebutter from my region, which is made of the juice of apples and pears. It is very very thick and dark and tastes very fruity wih a hint of bitterness.
It enjoyed it on top of a tradional wholegrain sprouted ryebread, which is called "Rheinisches Schwarzbrot". The people back in 1910 had this with "Quark" (curd cheese) witch is called "Klatschkäs" in our local dialect. Tomorrow I will try to make my own "Klatschkäs with tofu and blog about the results.

For dinner I made this:

It's called "Wirsingdurcheinander" or "Wirsinguntereinander", which means something like "savoy cabbage mixed up". "Durcheinander" (mixed up) is a common wy to prepare all kinds of vegetables with potatoes. The recipe is very easy. I chopped some savoy cabbage, pealed potatoes and an onion and boiled everything along with some cubes of tempeh, some salt, vegetable stock, two teaspoons of liquid somke and two tablespoons of canola oil until evrything was very very soft. Than I mashed it up with a potato-masher and that's it. It looks like hell but it tasted pretty good.
After the first back back in 1910 I feel good and I enjoyed my meals so far because I liked everything. Tomorrow I won't be so busy so I will be able to have the 5 meals, like I planed it and I am also going to take nicer pictures and wrtie more detailed.
So see you tomorrow.

Mittwoch, 27. Oktober 2010

Vegan MoFo: The Back to 1910 Project

This is my first time participating at Vegan MoFo and I hope it will be a lot of fun.
Here's what I'm going to do for November:

Imagine my kitchen would be a time machine and it is going to sent me back to 1910.
Of course I'm not going to leave my hometown so I'm going to find myself standing in a kitchen inside of an old house somewhere in Düsseldorf, Germany.

These are the rules I am going to follow strictly:

1. No fruit or vegetables or other food, that wasn't available and familar in Düsseldorf in 1910. (Except of things like soy milk, tofu, chickpea flour, vegemite, gluten flour, tvp...., which are used as a substitude for meat or dairy products)

2. I must eat dishes, which the people in 1910 ate all the time, without any excepetions.

3. There are no more than five meals every day. (An early breakfast after I get up in the morning, a second breakfast around 10:00 (if it's a day at university it will be 11:00), lunch at 12:00 or at 13:00 on universitydays, kind of teatime at 16:00, and dinner around 19:00 - 19:30.

4. I am going to save as much money as I can.

5. Just wintervegetables and winterfruit.

There are a few reasons why I'm going to do this project.
The first reason is, that I want to show the regional variety of food in germany in the past, because it seems to die rapidly and quietly.
This is maybe because german kitchen isn't something, that's knwon to be very culinary e and it's supposed to be very fatty and loaded with lots of meat. An other point is, that we germans are having a HUGE problem with our past because of the things, that happened before and during WWII, which resulted into a nationwide cultural identity crisis. If there's something, that's supposed to be tradional most of the germans don't like it because they think it is frumpy.
I kind of agree to this point in some ways because the german kitchen doesn't use much spices and meat and vegetables are often cooked and just fried ocasionally. But on the other hand, there are some great ways to prepare typical german vegetables and extraodinary dishes made of potatoes, which are good quality ones most of the time. Sometimes the taste of a first class deep yellow looking potato combined with some easy cooked spinach will make a meal, that's out of this world. There are also great combinations of sweat, sour and savoury irgredients, like " Himmel un Äd", which consinsts of roughly mashed potatoes with chunks of apples, fried onions and some fried slices of a tradional blood pudding known as "Panhas", that I'm going to veganize during the project.
The second reason, why I am going to do this is because it want to understand what it means to relie on food, that's cheap, local and in season. Normaly I cook dishes from all over the world and I eat fruit and vegetables from far away. Sometimes I even buy asparagus from peru in december or strawberries from egypt in march, because I am so desperate because of all the winterfood. When fall slowly starts I always think, that it is not going to be so hard this year and that I am going to find new ways to prepare all the roots and different kinds of cabbage, that make me happy, but I always fail and end up buying tomatoes and stuff that's not in season. This is going to change during the 1910 project because there won't be the possibillity to use something, that's not in season.
The third and last reason, why I am going to do this is, that I want to introduce you to some nice local celebrations during novmeber.
The most important one will be St. Martin's Day, which has been one of my favourite local celebrations since I was a little boy. An other very local celebration will be the 11th of november because this is the day when carnival (which is also beeing called the 5th season around here) starts officially at 11:11 (the 11.11. at 11:11 isn't this funny^^).
I'll try to post everyday.
The post will consist of pictures and descriprions of the food I had at this day and I will also write about how I feel during the project and feature the recipes of the food.
I also want to introduce you to traditional, local ingredients such as "Mosterd" or "Altbier" and if one of the dishes I am going to eat has been a dish I liked as a child, I will tell you about my memories.
I am also working at two kinds of interview, one that I am going to answer before the project and an other one, that I am going to answer when everything will be over.

Freitag, 10. September 2010

Vegan Rinderrouladen

This is my version of a traditional german dish called rinderrouladen. It's made of chickpea cutlets with some extra umami flavour, which are rolled out and filled with mustard, raw onions and thinly sliced pickeled cucumbers. My hometown is known to produce a famous and special kind of mustard called mosterd in our lokal dialect (mustard is usually called senf in german). This is the reason this dish is so famous over here. Some people go crazy with their mosterd. If you say something like "I want to buy some "senf"", they will look at you like they are going to kill you and say: "We don't have any. We just have mosterd."
I served the rouladen with some pealed potatoes boiled in salted water but most people like to eat them with potato dumplings.

Vegan Rinderrouladen


For the rouladen:

1 portion of chickpea cutlet dough, leave out the herbs and stuff and add two teaspoons of vegemite, 1/3 cup of nooch and two teaspoons of liquid smoke

about 4 tsp of mustard

1 onion, finely chopped

4 medium siced pickeled cucumbers, thinly sliced

1 onion, roughly chopped

1 carrot, roughly chopped

1 tsp of whole peppercorns

1 tsp of juniper berries

2-4 dried or fresh bayleaves

2-3 tbs of canola oil

1 glass of red wine

2 cups of vegetable stock

2 tbs of cornstarch (potato starch will work as well)

some salt for seasoning

For the red cabbage:

4 cups of shreddered red cabbage

7 tbs of sugar

2 tbs of vinegar

2 appels, pealed and cut into chunks

salt and pepper for seasoning

1. Roll out the chickpea cutlets in a square shape until 1 cm. Cut them into 4 squareshape pieces.

2. Spread about one tespoon of mustard on top of each cutlet, sprinkle with some of the finely chopped onions and top with the sliced cumbers.

3. Roll them up and fix with two toothpicks.

4. Add the oil the a oven save pot and fry the rouladen until they are cripsy on every side. Add the onions and carrots and fry them for antother two minutes.

5. Add the spices, the wine and the stock and put evrything into the oven for about 40 minutes at 200 ° C.

6. Turn the rouladen around after half of the time has passed.

7. When the rouladen are ready, put them out of the pot and drain the rest throug a siff, saving the luqid.

8. Boil the liquid in a pot. Disolve the starach in some cold water. Add the starch to the liquid. Simmer everything until it is as thick as gravy.

9. Put 3 tablespoons of the sugar and the appels into a pot, and caramelize them.

10. Add the rest of the cabbage ingredients along with a bit of water and cook on medium high heat until the cabbage is tender. ( For about 30 minutes.)

Donnerstag, 9. September 2010

Kohlrouladen (German Cabbage Rolls)

This is a nice and savoury autumn dish made of filled savoy cabbage leaves, stuffed with a TVP based filling.



10 savoy cabbage leaves, cut the stalks of

1/2 cup of firm tofu, pressed and mashed with your hands or a fork

2 medium siced oinions, diced

1 cup of TVP, soaked and drained

1/2 cup of rice (you could use basmati, short grain, pre boiled or what ever you have on hand because it will get overcooked and mashy anyway)

2 tbs of soy sauce

2 tsp of liquid smoke

aprox. 1/2 cup of nooch

salt and pepper for seasoning

2-4 cups of vegetable stock

2 tbs canola oil

1.Blanch the cabbage leaeves for 1-2 minutes and cool under running water.

2.Combine all the other ingredients eccept of the 1 1/2 oinions, the oil and the stock to make a filling.

3. But about a small hand of filling on top of a cabbage leave.( The amount of filling varies from leave to leave because they tend to have differnt sices) Wrap the sides around the filling and roll it like you would do with a spring roll or something.

4. In a oven-save pot, roast the remaining onions with the canola oil until the look a bit burned.

5.Put the cabbage rolls on top of the oinions and try to place same so tightly, that there's no space left between them.

6.Put a plate on top of the rolls, to prevent them from falling apart during the cooking.

7. Cover the cabbage rolls with the stock and put a oven-save lit on top.

8. Put them in the oven for aprox. 2 hours at 160 °C.

9. Serve with cooked potatoes.

Dienstag, 7. September 2010


This is a recipe for goulash, a dish with hungarian roots (the hungarian name is pörkelt), that has been adapted by german cooks and is a common staple for sundays lunch. I don't post a recipe for the dumplings now, because I made them from a (vegan) package. I will give you a recipe some time (you could just make bigger siced gnocchi, they are quiet the same). You could also eat this with pasta or you try some of mihls dumpling recipes.



2 cups of big siced tvp chunks

3-4 red bell peppers, cubed

2 big onions, roughly chopped

2-3 cloves of garlic, finely chopped

3-4 tbs paprikapaste

1/4 cup of tomatopaste

1 can diced tomatoes

1 dash red wine

2 tsp liquid smoke

2 tsp vegemite (or marmite)

3-4 tbs canola oil

salt and pepper for seasoning

1. Soak the TVP in boiling water for ten minutes.

2. Heat the oil in a non-stick or cast-iron pan an fry the onions, garlic and TVP until they have nice burned dots.

3. Add the cubed pepper and fry for aprox. 5 minutes.

4. Add the tomato- and paprikapaste and roast for a minute.

5. Add the wine and the rest of the ingredients along with a bit of water and simmer on low heat for about 15 minutes or more.

It's a good idea to prepare the dish one day ahead and reheat it at the next day because it will taste better when reheated.

Sigara Böregi

Sigara Böregi is a turkish snack made of a pastry called Yufka, which is traditional filled with a special kind of feta cheese, paprika powder, dill or parsley or both. I created a vegan version with a tofu based filling and I like it even more, than I liked the non vegan version.

Sigara Böregi


24 leaves of pizza-slice shaped yufka pastry (this might be hard to get, if you can't find a turkish grocery store, but you can also use phyllo-pastry which is quiet similar to yufka)

1 block of firm tofu, pressed

3 tsp of salt

1 hand of dill, finely chopped

3 tbs of paprika powder

1/3 cup of tahina

5 small cubes of fermented tofu

1 tsp of garilc powder

1/2 of nutritional yeast

some canola oil for deepfrying

1. In a bowl, mash the fresh and the fermented tofu with a fork.

2. Add all the other ingredients eccept the yufka and oil and mix well.

3. Place aprox. 2 teaspoons of filling on top of a yufka leave.

4. This is called CIGAR-böregi so you will need you cigarette rolling skills now. Try to roll the yufka around the filling like you would roll a cigarrette. If you want the version shown at a first picture or if you just have phyllo, than you roll it like you whould do with a springroll.

5. Deepfry inside of a pan with a lot of canolaoil until crisp.

Freitag, 3. September 2010

Kaab El Ghazal

These little dudes are called gazelle's horns even if my version looks like clams.
The pastry and the filling are full of delightfull rosewater and for the total heavenliy rosewater flavour they are brush with more rosewater after baking.

Kaab El Ghazal

Ingredients for aprox. 40 little pastries:

The pastry:

250-300 g flour

2 tbs canola oil

a tiny little bit of salt

100 ml rosewater

25-50 ml water

The almondpaste:

200 g almonds, without the skins

200 g confectioners sugar

2-3 tbs chickpeaflour

1 tsp ground cinnamon

100 ml rosewater

after baking:

a little bowl of rosewater for brushing

some confectioners sugar for dusting

1. Mix the ingredients for the pastry with a spoon and knead them after you've got a firm dough that's a bit like a pasta

2. Put all the fillings ingredients into a food processor and blend until it looks like a thick paste.

3. Roll out the pastry as thin as possible. Take a glass or round cookie cutter to cut out circles.

4. Put one teaspoon of the filling on top of evry circle and folt over.

5. Press the edges together with a fork.

6. Put the pastries on top of a baking sheet, that's covered with baking paper and bake at 180°C for aprox. 20-30 minutes until the surface of the pastries have browned a bit.

7. Brush the warm pastries with rosewater and sprinkle with confectioners sugar.

8. Let cool and enjoy.

Squareshaped Pizza with Noochspread

This is a pizza with a thick crust, taht's crispy on the outside and soft in the center.
It's topped with a nice and fruity tomatosauce some veggies and a noochspread that's called "Hefeschmelz" in german. The pizza was absolutely delish and I want to eat it every single day.

Squareshaped Pizza with Noochspread


The Dough:

500 g flour (use the "00" type italian pizza flour if you can)

1 tbs of salt

3 tbs of olive oil

aprox. 250 ml of lukewarm water

1 cube of fresh yeast

The tomatosauce:

2 cans canned, diced tomatoes

1/2 cup of tomatopaste

1 big onion, diced

4 cloves of garlic, diced

1 carrot, diced

1 dash of red wine (optional)

4 tbs of oliveoil

salt and pepper for seasoning


use your personal favourite toppings, i used these:

canned artichokes, sliced cremini mushrooms, capers, red onionrings, piece of my "schnitzel", diced red and yellow bell peppers and calamata olives

The magical "Hefeschmelz":

1/2 cup canola oil

5-6 tbs flour

1 tsp mustard or mustard powder

1 tsp salt

aprox. 1 tbs of stock granulees or dashigranulees

1/2 cup of soymilk (unsweetened)

2 tbs tahina

1/2 cup of nutrtional yeast

1. Put the flour into a big bowl and crumble the yeast on top. Try to rub the yeast into the flour.

2. Ad the salt and olive oil and pour in the lukewarm water.

3. Mix with a spoon until you've got a dough, that you can handle with your hands without too much sticking.

4. Knead the dough for aprox. 5 to 10 minutes.

5. Cover with a dump kitchen towel and let it rest for 40- 60 minutes until it has nearly doubled und volume.

6. While allowing the dough to rest prepare the tomatosauce. Heat the oilveoil in a medium siced pot and sweat the diced vegatables.

7. Add the tomatopaste and roast it for one minute. Then add the red wine and wait until it has evaporated.

8. Add the diced tomatoes, season with salt and pepper and simmer on low heat for about 10-15 minutes.

9. For the Hefeschmelz, heat the canola oil in a very small pot and stir in the flour until you've got a thick dough. While consitantly stirring, pour in the soymilk.

10. Add the remaining Hefeschmelz-ingredients and reduce the liquid until it is i little bit thicker than pancakebatter.

11. Roll out the dough and put it on top of a oiled bakingsheet or on one that's topped with baking paper.

12. Spread the tomatosauce on top of the crust. Top with your toppings and the Hefeschmelz.

13. Bake at 225 °C for about 30 minutes and you're done.


Gyoza are japanese, panfried and steamed dumplings. I filled them with TVP and cabbage and they are just delicious.



1 package gyoza dumpling skins


ca. 1/2 chinese cabbage, cut into thin strips

1 hand of TVP, soaked in boilng water for 5 minutes and drained

1 big onion, diced

3 cloves of garlic, diced

1/2 cup nutritional yeast

3 tbs soysauce

2 tbs mirin

2 tbs canola oil

pepper for seasoning

dipping sauce:

6 tbs soysauce

3 tbs rice vinegar

1 tbs mirin

1 tsp sesameoil flaouvered with chili

1 clove of garlic, diced

1 piece of fresh, ground ginger, as big as a thumbnail

ground peel of one lemon

pepper for seasoning

1. Heat the oil in a non-stick-pan and fry the cabbage, the oinions, the garilc and the TVP until it looks quiet roasted. Season with the remaining filling-ingredients and the filling is ready.

2. Put one teaspoon of the filling on top of a dumpling skin and brush the frame of the skin with a little water. Fold the edges over the middle. It should now look like half a circle.

5. Press the buttom of the gyoza down on your cutting board and try to shape the edge to make it look more authentic and to seal it.

6. Fry the buttoms of the gyoza in a non-stick-pan until they look golden brown. Pour in half a cup of water and cover with a lit. Let them steam for 5 minutes. After this time has passed the liquid should have gone and the buttoms of the gyoza should be even more crispy than before.

7. Combine the irgendients for the dipping sauce in a little bowln and have fun.

Montag, 30. August 2010

Spinach Lasagna

This is my standrt recipe for spinach lasagna.

Spinach Lasagna


1/2 package dried vegan lasagna pastry (250g) green or plain

a hand full of freozen spinach (defrosted)

for the tvp sauce:

2 onions

1 carrot

2 cloves of garlic

1 hand full of tvp (the kind that looks like ground meat, also called "soya mince" at my local indian grocery store)

3 tbs olive oil

about 6 tbs of tomatopaste

2 cans of chopped tomatoes

a dash of red wine or some water

some basil

salt and pepper for seasoning

for the bechamel sauce:

125 g of magarine or 3/4 cup of canola oil

3/4 cup of nutritional yeast

2 tsp mustard or mustard powder

1/2 cup flour

1/2 litres of soymilk

a pinch of nutmeg

salt and pepper for seasoning

1. Soke the TVP in boiling water for aprox. 5 minutes.

2. Heat a non-stick-pan with the oilive oil an sweat the finely chopped onion, garilc and carrots.

3. Drain the TVP and try to press out as much moisture as you can.

4. Ad the TVp to the pan and roast intil it gets golden brown.

5. At the tomatopaste and fry it for 30 seconds.

6. First at a the wine and allow the alcohol to evaporate then ad the canned tomatoes.

7. Simmer on low heat for 10-20 minutes and ad the basil. Season with salt an pepper.

8. Heat the magarine or oil in a smal pot.

9. Stir in the mustard and the nurtional yeast.

10. Carefully ad the flour until everything looks like a firm dough.

11. Quikly stir in the soymilk.

12. Season with nutmeg, salt and pepper and allow it to thicken on low heat, until the sauce has the cosistency of pancake batter, while doing this stir frequently to prevent the sauce from burning at the bottom of the pot.

13. Now start to put one layer of tvp sauce and bechamel sauce at the bottom of a casserol dish. The next step ist one layer of lasagna layer, then one layer of tvp, bechamel and spinach. Repeat until your casserol dish is nearly full. Top with one layer of pastry and the rest of the bechamel sauce.

14. Bake the lasagna at 200 °C until the surface has a nice golden brown colour.

Pav Bahji Springrolls

My idea was to create something between samsosas and springrolls.
But a classical samsosafilling would have been way too boring and a had to get rid of half a hokaido squash. Then a indian dish call "Pav Bahji" came to my mind.
It consists of a puree which ist most commonly based on potatoes with some added vegetables, which you spread between two toasted and buttered buns.
One good thing about this dish is, that you can add nearly every vegetable you have around to the squash puree, so it is very versatible . Instead of the squash you could also use the traditional potatoes, maniok, yams, raw green plantains, taroroot, lotusroot, sweet potatoes or what ever strikes your fancy and ist starchy enough to hold the fillig of the springrolls together. As I said before, the rest of the vegetables you're using is completly optional. This high versability makes this dish perfect to get rid of some leftover squash or potatoes an to clean up your fridge an freezer because you could use all the fresh and even frozen vegetables you have around.

Pav Bahji Springrolls


1 package of 40 springrollleaves

1/2 hokaido squahs deseeded and cooked until mashy

1 hand of chopped caulyflower fresh or frozen

1 hand of peas fresh or frozen (maybe even canned if you have them laying around)

1 big onion

2 carrots

3-4 cloves of garlic

3 tbs tomatopaste

2 tsp black mustard seeds

2 tsp hing

1 tbs chilipowder (or more or less, depending on your taste)

salt for seasoning

1 tbs Pav Bahji Massala (substitute with garam massala or curry powder)

4 tbs canola oil or vegan gee + some canola oil for deepfrying

1. In a small pot, fry the mustard seed in the caonla oil or gee until they stard to jump around.

2.Finely chop the garilc, the onion and the carrots, and fry them with the mustard seeds and hig until the oinons start to get a bit brown on the edges.

3. Ad the tomato paste an spices and fry for an other 2 minutes.

4. Ad the chopped caulyflower and the peas.

5. Add the squash and lightly mash with a potatomasher.

6.Put two teaspoons of the filling to the middle of the end of a springrollleave ,roll it into the leave, folt the edges over the middle, roll until the end end seal with a bit of water.

7.Deepfry the springrolls and defat them on top of some papertowels.

Donnerstag, 26. August 2010

Juu's White Asparagus-Spinach-Pasta With Smoked Tofu

Juu's White Asparagus-Spinach-Pasta With Smoked Tofu


250 g dry pasta

ca. 500 g white asparagus (try it with the green one if you can't get the white kind)

1 hand of frozen spinach

1 onion

2 cloves of garlic

1 piece of smoked tofu ca. 250 g

1/2 cup of deepfried onions

ca. 5 tbs of tahina

1 dash of soymilk

1 tsp of mustard or mustard powder

2 tsp of instant vegetable stock powder

1/2 cup of nutritional yeast

2 tsp onionpowder

pepper and salt for seasoning

1 tbs canolaoil for frying

  1. Cook the pasta until al dente.
  2. Finely chop the onion and the garlic and cube the smoked tofu.
  3. Sweat the onions and garil with the canolaoil.
  4. Carefully peel the asparagus, cut into waltnut siced pieces an roast it with the onions and garlic until golden brown.
  5. Ad the rest of the ingredients along with some water and simmer until it form a nice and creamy sauce.
  6. Mix with the cooked pasta, season with salt and pepper and enjoy.

Vegan Schwerma

This is the veganized version of a classical lebanese Sandwich.
You could you various kinds os saitan. I normaly use the a make the old fashioned way, kneading a flourdough und running water.
You could also substiude an easy tahinbased-sauce for the soy-yogurt-sauce.
The salad would get more authentic if you ad some pickels and mint.

Juu's vegan Schwerma


4 pieces of pita-bread

Irgendients for the raosted saitan:

ca. 300 g seitan cut into thin strips

1 onion cut into thin rings

3 tbs sesameseeds

2 tbs paprikapowder

1 tsp powdered garlic

1 tbs instant vegetable stock powder

pepper, salt, and chili powder for seasoning

2-3 tbs canolaoil for frying

Irgrdients for the salad:

1 read bell pepper

2 medium siced tomatoes

1/3 cucumber

Ingrients for the soy-yogurt-garlic-sauce:

1 1/2 cup plain soy-yogurt

1/2 cup canoalaoil, flaxseedoil or oliveoil

2-4 big cloves of garlic, or more or less depending on your taste and on you plans for the next day

salt and pepper for seasoning

  1. In a non-stick-pan, roast the sesame until it stars to smell nice an gets a golden brwon colour. (Be carefull not to burn it.)
  2. Ad the canolaoil, saitan and oinions and roast until nice and crispy.
  3. Add the spices and roast for an other 1-2 minutes. If the saitan seems too dry after yo've added the spices ad a bit oil until it looks nice and shiny.
  4. For the salad, cube the vegetables and mix well..
  5. For the garlic-sauce, finely chop the garlic and ad to a food-processor or blender along with the soy-yogurt, the oil an blend until totaly nice an smooth. Season with salt and pepper
  6. Wrap your favourite combination of salad, saitan and sauce between a piece of pitabread and enjoy.

Tofu-Schnitzel with german panroasted potatoes and krautsalad

Tofu-Schnitzel with german panroasted Potatoes and Krautsalat

While don't bein satisfied by the kind of vegan Schnitzel, which you can buy in stores here in Germany, I tried to create my own recipe and succeded after 3 trials.
Inspiration came from this blog entry http://justbento.com/handbook/johbisai/poached-frozen-tofu-fried-frozen-tofu-cutlets .
I changed the recipe a bit and converted the orgininal cutlets into breaded "Schnitzel"

Tofu-Schnitzel with german panroasted potatoes and krautsalad

Tofu Schnitzel


1 piece firm tofu ca. 400 g freezed and defrosted

for the stock:

2 carrots

2 onions

1 bulb of garlic

1 tbs of olive oil

1 tbs tomatopaste

2 bay leaves

1 glas wine or sherry

some salt an pepper for seasoning

2 tsp of aseofetida, hing or whatever you call it

1 small piece of konbu-seaweed or one small bag of instant, vegan dashi-granulees

for the coatig:

1 cup of breadcrumps

1/2 cup of chickpeaflour

2 tsp tomatopaste

some salt and pepper for seasoning

2 tbs of nutritional yeast

1 package of instant, vegan dashi granulees

2 tsp of mustard or mustard powder

some water

the amount of oil, that you need to fill your pan for deepfrying

1. Cut the tofu into slices. You can decide how thick you want them to be.

2. Roughly chop the vegetables and roast thme until they get some nice bruning-marks.

3. Ad hing, tomatopaste and spcies and roast for one minute. Pour in the wine and half a litre of water.

4. Add konbu or dashi.

5.Cook the mixture for 10 minutes, cur down the heat to very low and ad the frozen tofu slices. Poach the slices for 20 minutes.

6. While the tofu is poaching mix all ingredients for the coated (not the breadcrumbs) with some water until it looks like a thin cakedough.

7. Spread each, the coating mixture and the breadcrum on one plate an spread ist nicely.

8. Take the cliced tofu out of your stockpot an try do dry the surfase with some papertowel.

9.Coat the sliced tofu with the coating and the breadcrumbs.

10.Deepfry the tofu-schnitzel on each side until they turn golden brown.

11. Defat the schitzel with some papertowels and you're done.

Bratkartoffeln (german panfried potatoes)

These poatoes called Bratkartoffeln are a tradional staple all over Germany. Everyone likes them and there are lots of recipes for them. Some traditional recipes call for thick cubes of bacon or want you to fry the potatoes in lard but I think, that even the most die-hard-german-omnivores around here would not use lard for these. If you want them to be a bit smoky you could at a bit of liquid somke oder some smoked paprika to them.


2 hands of medium siced potatoes

2 medium siced oninions

2 tbs of canola oil

salt, pepper and some caraway seeds for seasoning

1. Boil the potatoes along with some salt for 20 minutes or less.

2. Drain the cooked poatoes thruogh a siff and let them cool down to room temperature. (You may want to cook them in advance of use some leftover potatoes to cook this dish in less time.)

3. Peel the cooked potatoes or leave them unpeeled and cut into medium thin slices ( 1 to 0.5 cm).

5. Peel the onions and cut them into very thin rings.

6. In a non-stick or cast-ironpan heat the oil and and the caraway.

7. Ad the slices potatoes an onionrings.

8. Fry until golden brown and try to turn them around as littel as you can because otherwise they may fall a part and you end op with some oily, crunchy,semyfried mashed potatoes and that's not what you want.

9. Season with salt and pepper and arrange one a plate.