We were both still feeling under the weather, so simple comfort food has been high on the list. Luckily we’re in the right region for that!
Austrian Creamy Rice with Peas & Mushroom
I came across the inspiration for this dish during one of my online searches. The original recipe was very simple with only a few ingredients, and using quick rice. I opted to make it more of an Austrian style risotto, and replaced the mayonnaise used in the original recipe with vegan sour cream and lemon juice. I know lots of people love mayonnaise, Steve included, but I don’t like it at all.
German Coffee Cake
Let me just start by saying this isn’t a coffee flavoured cake, but a cake to go with coffee. It’s quite simple, but delicious. You put a layer of cake batter in the pan, spread a mix of nuts, cinnamon and brown sugar over it, and then another layer of cake batter. The recipe calls for eggs, but I replaced that with the latest vegan miracle ingredient – aquafaba.
If you haven’t heard of it, aquafaba is simply a nice name for bean water, the water you usually drain out of a can of beans, or if you cook your own beans you can use the water from that. I’ve tried both, and have found they work equally well. Basically it can replace egg whites, and has revolutionised vegan baking – vegan meringues and macaroons are now all the rage. You can whip it into firm peaks, just like egg whites, and the experimenting and baking going on is quite mind-blowing. You can read more about it here or join the Facebook group – Vegan Meringue Hits and Misses. I’m actually not a fan of meringue, it’s far too sugary sweet for me, but I appreciate the genius. I will try some of the other applications though.
Roast Vegetables with Breadcrumbs
This is a super simple but great way to do your roast vegetables. I used asparagus, carrot and sweet potato, but you could use anything you like, or have on hand. I think green beans and Brussels sprouts will be on the menu next time. Cut the vegetables into similar thicknesses or lengths then toss in oil, sprinkle with salt, pepper, savoury yeast flakes, caraway seeds and breadcrumbs. Bake in a fairly hot oven (about 200°C) for around 15 minutes, or until cooked.
Swiss Onion Tart – Zweiebelewahe
We were running pretty low on vegetables by this stage, and I was trying to put off going shopping until the weekend. However I did have the ingredients to be able to make a vegan version of this absolutely delicious onion tart. I didn’t make the pastry, there just isn’t room in our kitchen for that, however we had recently bought some frozen pastry sheets. The traditional recipe uses eggs, cream and cheese. I used aquafaba (plus some chia seeds in water as I didn’t have enough), tofu, soy milk, cashews, tahini and savoury yeast flakes. The result was a really lovely creamy filling.
Bratwurst Style Seitan Sausages & Carrot Dogs (take two)
I decided to make a big batch of bratwurst style seitan, which resulted in one loaf and 6 rather large and misshapen sausages. This is quite a light seitan, not just the flavour but also the texture. It’s mild enough that you could really use it for just about anything. I didn’t really have any particular uses in mind, so I may end up freezing some of it to use next week. I’m going away for a few days later this week to meet my new baby niece.
I also wanted to try the carrot dogs again. They turned out much better this time – I cooked them for a little bit longer, and made a few changes to the marinade. The first night we had one seitan sausage (on a roll with cheats sauerkraut, mustard pickles and chilli) and one carrot dog (on a roll with cheats sauerkraut, Dijon mustard and chilli). I poured a little of the carrot dog marinade over the both kinds as they were cooking, and they were delicious. We had the rest of the carrot dogs the following night, and I think marinating them for 2 days gives a better flavour.
German style potato salad
To go with the leftover carrot dogs I decided to make a German style warm potato salad. You cook the potatoes, then slice them thickly, pour over some cooked onion, cabbage and mushroom, then some hot vegetable stock and vinegar. Let it sit in low oven for a little while to absorb the flavours, and serve warm. Yum