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.