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

winter dinner

This past Sunday started out dark and rainy.  By the end of the day it was snowing making it the perfect day to stay in and enjoy comfort food.  I baked the olive bread from Isa Chandra Moskowitz’s new book Isa does it.  It smelled delicious, and resulted in a nice soft bread.  Image

For the curry butternut squash soup I used some leftover squash I had in the freezer.  It was easy to put together.  I sauteed two small onions and three cloves of garlic, then added a chopped apple until everything turned golden brown.  Next I added the squash and veggie broth.  After everything was soft and hot I added a tablespoon of curry powder.  Lastly I pureed the entire thing with my immersion blender.  We enjoyed the bread with a store bought bean dip.

Image