It’s finally Sunday, and I made it through one week of vegan mofo blogging! I don’t know what you had for breakfast today, but over here in my little corner of the world we are enjoying fresh fruit from our CSA. The plate has yellow watermelon, nectarine, and plum slices. Along with delicious bread from Fat Boy bakery, purchased at the Ithaca farmers market.
I would be remiss if I did not make spaetzle (homemade pasta) during my month of making foods from Southern Germany. Spaetzle was one of my favorite childhood comfort foods. Before moving out, and living on my own I decided I needed to have my own spaetzle maker. Well a relative gave me one a long time ago, but the truth is I rarely use the thing. It isn’t something I think about making, since I can just buy pre-made pasta, and cook it so much faster. So this weekend while the weather outside was gray and rainy I finally made some. Once again, I discovered that it really does not take that much time to make, especially if you prepare the dough the night before!
To make the dough I followed the recipe over on the blog, Seitan is My Motor. There is another way to make spaetzle, if you do not own a maker. You can also lay some of the dough on a cutting board, Using the back of a knife push strips of dough into the boiling water. Making the pasta this way will not look perfect, but still works very well.
The smaller bowl on the left contains handmade pasta, and the bowl on the right holds the pasta made with the spaetzle maker.
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.
One of the many perks of working at a food co-op is the occasionally free fruit and veggies I can come home with. I found these sad looking pears in the break room waiting to be brought home. The skin is scratched and bruised, but these Bartlett pears are ripe and delicious.
I decided the best way to use them was to dehydrate them, and dip them into chocolate. For the chocolate I used regular semi-sweet chocolate chips and added a little cinnamon for extra flavor. They came out really well, and I am thinking about trying this with other fruits soon. I think next time I may not quarter the pears so the pieces can be larger.