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

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.