yeast dumplings and sauerkraut

I love, love, love, dumplings in just about any form.  These yeast dumplings are easy to make, and yummy. They came out just the way I remember. Moist on the outside, sort of dry and airy inside.  They really are quite delicious!

dumplingsMy Swabian cookbook suggests serving them on a bed of sauerkraut. The original recipe calls for cooking plain store bought sauerkraut with onions, sour apples, and some spices. I decided to purchase some delicious apple kraut from my local food co-op. apple kraut

Crooked Carrot is a great company that uses locally grown produce to make pickles, tomato sauce, and even salad dressing. They also have a CSA where you can buy pre-made meals. Sometimes they sell delicious vegan dishes during festivals.

Recipe

  • 1 cup flour
  • 1 packet of yeast
  • 1 tsp sugar
  • 1/2 cup of almond milk at room temperature
  • 1 tbsp of flax meal mixed with 1 tbsp of water
  • 1/2 cup of oil
  • salt

Directions

Place flour in mixing bowl, and make an indent in the center.  Add yeast, sugar, and almond milk.  Mix yeast with a small amount of the flour.  Let rest for about 10 minutes.  Mix everything with the rest of the ingredients until a soft dough forms.  Cover and leave in a warm place for 30 minutes.  Bring a pot of salted water to a boil.  Knead the dough again until smooth.  Drop dough into boiling water by the teaspoonful.  Simmer for 15 minutes.

Gaisburger Marsch Stew

I wanted to post something earlier today, but today has been so very busy.  Specifically I was catching up with my Digital Libraries class.  I actually made this soup a few days ago, but I’m posting it now.  It’s not cheating if I made something a while ago right?

Anyway, Gaisburger Marsch is a typical meats and potatoes kind of stew that originated in Gaisburg, just outside of Stuttgart.  As I already had spaetzle it was easy to throw together.  Also, this weekend I got some potatoes from my CSA, so it was really perfect timing for this soup to happen. I wanted to use tofu in place of the meat because I felt it already had more than enough gluten.  Mr. EastHillVegan disagreed, and thought it would be better with seitan.  After some thought I decided on sundried tomato by Susie’s seitan.  Another great Ithaca made product.seitan

The stew is made with an onion, carrots, as well as the aforementioned spaetzle, potatoes, and seitan.  I seasoned it with a bay leaf, thyme, and pepper.

All in all it was flavorful and tasted pretty good. However, if I ever make it again I will make it with some baked tofu, as it was very gluteny.gaisburger

gluten-free breaded kohlrabi

Breaded kohlrabi and salad, it’s what’s for lunch!

breaded kohlrabi

Kohlrabi is a popular vegetable in Germany, or maybe just with my family.  I often eat it raw in salads, or as a stand in for cucumbers.  I have even made it a few times with falafel and vegan tzatziki sauce.

kohrabiThis recipe inspiration however, did not come from my cookbook, but from a German magazine filled with many recipes.  I no longer have the magazine so I made this dish up from memory.  I realized since starting vegan mofo, I have been consuming a lot of gluten, and thought this is a good place to take a break from flour.

Breaded kohlrabi is prepared the same way you might make breaded eggplant. It does not get very soft, and retains its crunchiness. I think it might be good as a casserole dish with cashew sauce perhaps.  Alternatively, you could try it with red sauce, or even keep it simple as I did, and enjoy it with salad and hummus.  I have also eaten these in a sandwich with tartar sauce, tomatoes, and lettuce.

What are some of your ideas?

Recipe

I used one large kohlrabi I received from my CSA.  This recipe will work just as well with the smaller versions too.  Peel and slice the kohlrabi into quarter inch pieces. You could also them into fries instead. Salt the slices, and arrange on a plate. Let them sit for about an hour, and then dry with a paper towel.

In the meantime, prepare the breading in a food processor.

  • 1 cup of GF cornflakes
  • 1 cup GF rolled oats
  • 2 teaspoons paprika
  • 1 tsp. thyme
  • 1 tsp. sage
  • Pepper

In wide, shallow dish mix 2 tbsp. of arrowroot powder, and 3 tbsp. of water. Dredge the kohlrabi slices in the arrowroot mixture and then coat with the ground cornflakes, and rolled oats. You can either bake or fry the kohlrabi slices, until golden brown.

Plum cake

plums

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

plumcake-prepOnce 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.

baked plumcake

fishless filet and potato salad

I have been vegan for over six years now, and I still get excited over finding new recipes or new products on the shelves.  I do not miss any of the animal products I used to eat.  I hardly think of those things as food anymore.  However on occasion I do have the craving for fish.  I usually just eat some seaweed snacks, and the feeling passes.  Recently, on a trip to Wegmans, I was happy to spot the Gardein fishless filets. I like some of the other products they have so I decided to purchase the only bag they had.
fishlessfishI hope Wegmans gets more soon, because I thought they were the perfect splurge to fulfill my cravings.  Mr. EastHill did not like them as much, but he also never liked fish.

As my theme for Vegan Mofo 2014 is on foods from the Swabian region of Germany, I decided to have the fishless filets with potato salad the way my grandmother made. The flavor of this potato salad improves over time, so make it the night before if you can.  I always assumed that you should add whatever herbs you have available in your garden, therefore I always add a little mint because I always have a lot. As it turns out though, no one else in my family adds mint.  Personally, I think it is a nice addition, but the salad tastes good without.

cucumbers

Along with mint, my garden also contains a large number of cucumbers.  It is amazing how much one small cucumber plant can produce.  A neighbor chipmunk has stolen most of my tomatoes, but I did manage to get some things.  Guess large cucumbers are too big for tiny paws.  Perhaps I will try growing larger tomatoes next year.  The other thing growing in great abundance right now is nasturtium flowers.  They are so easy to grow; I planted them directly from seeds!

Recipe011

  • 1 lb red skin potatoes
  • 1 large cucumber
  • 1 medium yellow onion
  • 3 tbsp red wine vinegar
  • 5 tbsp olive oil
  • 1 cup veggie broth
  • salt
  • pepper
  • chives
  • parsley
  • thyme
  • mint

 Directions

Here is a trick you may or not already know. Before going to bed, wash the potatoes, and place them in a pot with water. Bring the water to a boil, turn off the heat and cover. The next day, or about 8 hours later your potatoes will be perfectly cooked.  You can also pressure cook them, they should be soft but not overly mushy.
Thinly slice the potatoes, and cucumber, and place in a large bowl. In a separate bowl add chopped onion, vinegar, oil, salt, mixture of fresh herbs. Heat the veggie broth to a simmer, and pour over the onion mixture, and stir. Add the onion mixture to the potatoes, and stir gently. Allow the potato salad to rest for a few hours in the fridge.

fishandsalad

WIP knitting

My post for today has nothing to do with German cooking.  I have been having fun recreating some of my childhood favorites, but with my classes officially started, I decided I should plan for a few breaks from the kitchen.  Aside from delicious food, I remember receiving hand knitted socks from my grandmother, who lived in Heidenheim an Der Brenz.  She stopped knitting long ago, and I now have her collection of needles.  This summer I made two needle holders so they do not end up lost or bent.

needlebags           circularneedles

I also started my first pair of socks.  The yarn is a very soft bamboo, and cotton blend. As you can see I finished one, but the other needs a foot.  Someday I may teach myself how to knit two socks at once.  Until that happens, though I will continue this slower way of making them.  The other object is a blanket I am making from scrap yarn.  The nice thing about this blanket pattern, it that it is all one piece, so no sewing when it is completed.  Both of these projects are on hold until I can find more time to work on them.

 

socks                     blanket

onion cake

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.
onioncake

Recipe

  • 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
  • salt
  • 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

Directions

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.