seitan is my motor

Monday

31

March 2014

21

COMMENTS

Basic Vegan Spaetzle Recipe & Cheesy Spaetzle Casserole

spätzle casserole

Since I write a German food blog in English I get many recipe requests from people who have German ancestors or relatives but do not live in Germany. It’s always very interesting to read about their motivation to recreate a certain dish. They sometimes tell me about their family members who made those dishes but never passed on the recipe. Often I have never heard about their version of a certain recipe. It’s fascinating how traditional German dishes or foods have changed through adaption, other ingredients, and preparation methods. For example pretzels. The first time I heard about the US tradition to serve pretzels with mustard I thought it was super weird. In Germany sausages like bratwurst are served with mustard. But definitely not pretzels. Pretzels are served with butter. The pretzel and mustard combination was invented, so I read, in Philadelphia where soft pretzels became popular in the 19th century. Another thing I found very interesting is the fact that the German pretzel always refers to the shape of the baked good. A pretzel  has to be pretzel shaped. In Northern America the name pretzel isn’t always linked to the shape though. Instead, it seems to me,  the name refers to the preparation method of baked goods brushed with lye. Everything that is brushed with lye and has the distinctive dark brown colour is called a pretzel, no matter which shape.

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Friday

21

March 2014

6

COMMENTS

Cabbage Stew with Potatoes, Chickpeas, and Kale

stew

Stews are great for several reasons. When it comes to vegetables you can put whatever you like into a stew. So it is a great way to use up those that have been sitting in the fridge for quite a while. Stews are also easy to make. You just have to cut up the ingredients, fry them a little, add some broth or other liquid, some spices and you are ready to go. And then just bring the pot to a boil and do whatever you like in the meantime.

I had some cabbage and potato leftovers from my last post. Cabbage is a great stew ingredient because it’s almost always in season and it’s often very cheap. Potatoes are cheap, too. So here’s a fantastic weekday meal that was zapped up with some kale and a can of chickpeas.

stew

Cabbage Stew with Potatoes, Chickpeas, and Kale

1 large onion, diced
3 cloves garlic,pressed
1 tablespoon olive oil
500 g blanched or raw cabbage*, shredded
1 l (4 cups) vegetable broth
50 g smoked tofu, finely cubed
400 g waxy potatoes, cubed
1/2 t dried oregano
1/2 t dried thyme
salt and black pepper to taste
1 400 g can of chickpeas, drained and rinsed
100 g kale, shredded

*My cabbage was blanched because it was left over from my cabbage rolls. You can blanch yours or just use raw cabbage.

Fry onions and garlic until light brown. Add cabbage, fry for 5 minutes.
Add 4 cups vegetable broth and smoked tofu. Bring to a boil. Add potatoes, oregano, thyme, salt and black pepper. Cook over low to medium heat for about 30 minutes. Add chickpeas and kale and cook for another 10 minutes. Serve with mashed potatoes or fresh bread.

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