Wow, I can’t believe how long it’s been since I posted anything on this blog. I have been so pre-occupied with grad school and other life events that I mostly forgot about it.
Here is a quick recipe for cookies that I actually made back when I was participating in Vegan MOFO. They are called Nuss-Guatsla, and they are actually accidentally vegan, so I didn’t need to make any changes. According to my cookbook they are a specialty from Stuttgart. They come together very quickly!
- 1 cup ground hazelnuts
- 1/2 cups powdered sugar
- 5 Tbsp. cold coffee
You can make a glaze for these cookies too.
- 2-3 Tbsp. Lemon juice
- 3/4 cup
In a bowl combine the hazelnuts, powdered sugar and coffee into a smooth dough. Roll out the dough, and make round cookies with a cookie cutter. Place them on wax paper, and allow them to dry for 8 hours. I put them in my dehydrator to speed up the process. These cookies should hold together well, but they will stay soft. You could also dry them out in the oven at a low temperature.
Once they are completely dry, you can make the glaze, and add to the cookies with a pastry brush.
According to the cookbook Ive been using, no one really knows why these cookies are called spitzbuba. All the same I made them because I think almonds taste good in cookies. Also, its nice to have something sweet for a coffee break. The recipe was very easy to veganize as well because the only non-vegan ingredient was butter.
- 3 cups flour
- 1 cup ground almonds
- 1 cup organic sugar
- 1 tsp vanilla extract
- vegan butter
- raspberry jam
Mix together the flour, ground almonds, vanilla, and sugar. Cut in the vegan butter with a pastry knife or fork. Form the dough into a ball and refrigerate for at 30 minutes. Preheat the oven to 375F. Line a backing sheet with baking paper. On a well floured surface roll out the dough and with a round cookie cutter form the cookies, and place on the prepared baking sheet. If the dough becomes to soft and sticky to work with place back in the refrigerator. Bake the cookies for 15 minutes until they become firm. While they are still warm assemble the cookies by spreading 1 teaspoon of jam on a cookie and top with a second. If desired sprinkle with sugar. Allow the cookies to cool completely.
For the past few weeks, we have been receiving some very sweet fig plums from our fruit CSA. We also got some of the rounder juicy plums, and peaches. I am so glad we joined the Finger Lakes fruit Bowl! One of the best investments we have ever made.
I could have just sat outside on our patio and devoured these in one sitting. Instead I decided to make the plum cake recipe found in my little Swabian cookbook. The cake came together nicely; however, I accidentally added too much cinnamon. The cake could feed many people. If I ever make it, again I will make a smaller version. Otherwise, it tasted good especially right out of the oven.
To make this recipe I managed to find pearl sugar at Wegmans, but regular sugar would work just as well if you prefer not to purchase it.
The dough is made the same way as the onion cake. Although, the measurements are different, and this variation contains more sugar. It is intended to be a sweeter dough. When I made this, I had also decided to mix apple cider vinegar with the almond milk instead of using the cornstarch and water. I think either way would work though.
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 4 cups of flour
- 1/4 cup plus 2 tbsp sugar
- 1/3 cup softened vegan butter
- 2 lbs of fig plums quartered and pitted
- 1 tsp cinnamon
- 2 tbsp pearl sugar
Once the dough is ready roll it out and lay it in a baking sheet or casserole dish. Arrange the plum slices on top of the dough. Sprinkle with cinnamon and pearl sugar. Bake at 400 degrees for 30 minutes.
Onion cake sounds a little weird, but it tastes rich, and creamy. It is the perfect way to use a bunch of onions in early fall when they are harvested. I should warn you, it will make your house smell like onions! Onion cake is one of those things I remember buying in bakeries while visiting family in Germany. I loved its rich, creamy, and smoky flavor. It is somewhat similar to a quiche Lorraine, except instead of pie crust, and eggs, the onions are baked over yeast bread. Traditionally, this recipe is not vegetarian as it usually contains bacon. I have made this recipe a few times in the past with smoked almonds, which adds a nice crunchy texture. This time, I decided the perfect substitute is really mushrooms! As I have mentioned before I have been getting shiitake mushrooms from my CSA every week. Most of the time I make shiitake bacon with them. I use the recipe from the cookbook Isa Does It. If you don’t have that cookbook you can find recipes here, or here.
- 1 cup flour
- 1 packet of dry yeast
- 1 tbsp sugar
- 1/2 cup Almond or soy milk
- 2 tbsp water mixed with 2 cornstarch
- 2 lbs onions thinly sliced
- 8 tbsp oil
- 1 cup vegan sour cream (I used the Tofutti sour cream)
- 1 tsp caraway seeds
- 2 tsp paprika
- freshly ground pepper
First make the shiitake bacon. Instead of salt though I use one tablespoon of tamari, and I add two teaspoons of maple syrup. To save time I made the them the night before.
Now make the yeast dough. Sift the flour into a mixing bowl, and make an indent in the middle. Add the yeast, and sugar into the center. Warm the almond milk, and pour over the yeast. Carefully stir the yeast, and milk with a small amount of the flour. Allow to rest for about 30 minutes. Next add 3 tablespoons of oil, salt, and cornstarch mixture. Knead the dough until smooth. Cover with a damp cloth, and let the dough rest another 30 minutes, it should double in size.
In the meantime, thinly slice the onions. In a large pan, saute with the rest of the oil until onions become glassy. Remove from the heat, add sour cream, shiitake bacon, and spices. Roll out the dough, and place into a greased casserole dish. Bake for 45 minutes at 400 degrees until dough becomes golden brown.