Sonntag, 2. Oktober 2011

VeganMoFo Day 2 part 1: O'zapft is! Weißwurst with soft pretzels, sweet mustard and sliced radish

Weißwürste heißen Weißwürste weil sie weiße Würste sind.
Diese Weißwürste waren wundervoll doch eines waren sie nicht, weiße Würste.
Sie Braunwürste zu nennen hätte allerdings mit Sicherheit die ästhetischen Anforderungen an den Namen einer Speise gesprengt und so entschloss er sich die Braunwürste trotzdem Weißwürste sein zu lassen und sich damit ab zu finden, dass eine vegange Speise nicht immer eine hundert prozentige Kopie ihres omnivoren Vorfahrens ist. Und auf eine andere Art waren die Braunwürste viel weißer als das Orginal dann Bei ihrer Herstellung wurde nicht ein einziger Tropfen Blut vergossen.

OK, this is a short text so I am going to translate it. Maybe I am going to do this again but please, I am not a professional translater.

Whitesausges are called whitesausages because they are white sausages.
This sausages were wonderfull but there was one thing the weren't, white sausages.
Calling them brownsausages surely woldn't have met the aesthetic requirements for the name of a dish and so he decided to let the brownsausages be whitesausages anyway and to accept that a vegan dish is not an exact copy of its omnivore relative. In an different way the brownsauages were much whiter than the original because there was not a single drop of blood shed during the makingprocess.



1 smal can of kidney beans (white beans could have been better)

4 tbs of canola oil

6 tbs of soy sauce

2 tsp of vegemite

1 tso of salt ore more if you like

1/2 cup of nutritional yeast

1 smal onion, diced very finely

about 1/2 cup of finely diced parsley

1- 1/2 tsp of mace

1- 1 1/2 cups of gluten flour

1. Drain half of the kidneybeans liquid. Mix the rest of the beans and liquid with the oil, the soy sauce, the vegemite, the parsley, the mace, the nutritional yeast and the salt (everything except the onion and the gluten flour) and puree into some kind of batter.

2. Mix in the onion. Mix in the gluten flour and knead well.

3. Use alluminium foil to form and wrap sausages liked you'd do for any other steamed sausage and steam for about half and hour up to 45 minutes.

4. Serve with sweat mustard, sliced radish and a soft pretzel.

1 Kommentar:

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