An apple streusel you do not even notice that it is vegan. Especially nice, as it is soy free and hence also free from the soya-typical taste you get sometimes.
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Apple streusel
Instructions
Knead 125g margarine, 200g flour, 25g suger, the vanille sugar and the baking power together with 60ml of water. After the dough is properly kneaded, place it for 60 minutes into cold.
Then knead 150g flour, 100g sugar, the cinnamon and 80g of margarine to streusel and also place it into cold.
Take a springform and grease it with additional margarine and some flour and roll out the dough into it. On the edge, you roll the dough roughly 5cm high so that you have some kind of dough bowl in the spring form. Then you peel the apples, remove the seeds and slice them into slim slices. Those slices you pile thne into the dough bowl and cover it with the applepuree. In the end, the crumble the streusel dough over the case.
The cake needs then to be 40 minutes at 200 at top-/bottom heat.
A classical German cake in autumn is the plum cake. It is basically a must to eat it with whipped cream.
Instructions
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Mix all ingrediences (besides the plums...) and let it grow for about 30-40 minutes in a warm place, covered by a wet towel. Probably it won't grow really high, but that is normal.
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Half the plums, take the stone away and wash them
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Roll the dough onto a baking tray, and place the plums over it. Place them somewhat standing and overlapping.
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Put it into the Oven in around 200 (C) degrees for 25-35 minutes, until the plums are getting soft and brown.
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Take it out and sprinkle sugar over it. Depending on the sweetness of the plums, you need different amounts...
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Serve it with whipped cream
A classical German dish in the autumn time.
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Green Cabbage
This classical German dish is typically served in the autumn time, it is said green cabbage is the best, once it has seen some frost. There are also two types of philosophies how it should be prepared, in some areas the cabbage is prepared together with potatoes in some other areas the potatoes are served separately. This recipe here has the potatoes inside.
Instructions
In case you use fresh green cabbage, start by boiling it soft in a large pot of salted water.
Once the cabbage is soft, take it out, cool it down with cold water and then chop it small with a large knife. It can be really small, don't be shy while chopping. If you want to have a more 'delicate' version, you can also remove the trunks from the leaves, I however, usually keep them also inside.
Peel the potatoes, chop them (roughly) into 1x1cm cubes and cook them until they are soft. Then pour the water away and add the chopped cabbage (or the unfrozen one...)
Then add carefully the vege stock and observe how liquid it is, it shouldn't be a soup, but neither as hard as mashed potatoes...
Add the margarine. Also here, 100g is just a rough number, if you like it oilier, just add more.
Chop the onions in regular (not too fine, not too rough) cubes and add them also.
Then add a good amount of smoked salt as well as the two spoons of mustard.
Keep the whole pot boiling (at low temperature) for about 1-1.5 hours and stir it occasionally. If you have the feeling it is still too liquid, keep the lid off, otherwise keep the lid on the pot.
Season it for taste with salt and mustard again.
A really tasty, vegan version of the classical dish. For me it is amazing that it is hard to notice that there is no parmesan inside.
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Cep (Porcino) Risotto
Instructions
Boil the risotto rice with the water and salt
Shortly before the rice is ready stir in the margarine.
Soak in the dried mushrooms in the vegetable stock (prepare it with boiling water).
Depending on the desired intensity, squeeze the dried mushrooms out, or then not. If you want to have it really mild, you can even briefly rinse them. The soaking water you can filter with a coffee filter (there is often some sand inside) and add it later to the rice, in case you want to intensify the taste.
WHen the rice is ready, add the mushrooms to it and also the dried yeast and the vinegar/white wine and stir it in.
Season it with the black pepper. If needed, add more mushroom water, vinegar or yeast, depending on your taste.
This dish is rather fast to prepare, when you use ready-made Falafel and Ajvar. Of course, home-made it tastes better, I’ll publish later also recipesfor own Falafel and Ajvar.
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Couscous with Ajvar and Falafel
Instructions
Boil some water and pour it over the Couscous together with some salt and margarine. (Maybe 2 teaspoons salt, 2 tablespoons margarine and 400ml Water, just add enough water, if it is too less, you will notice, then you can just add more later...)
Boil another pot water with some salt added to steam the vegetables.
Slices the carrat in 5 cm long and 5x5mm sides and take small pieces from the Brocolli and add it to the water.
Depending on the Corn and Chickpeas, add them also to the boiling water. All vegetables should be soft, but not plashy, don't boil them to death.
Cube the paprika and the onion in small pieces and the ginger and the garlic in very small pieces.
Mix the red paprika paste with plenty of oil so that a sauce appears. Then, add all ingredients together in a large bowl, and stir everything well.
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To prepare the plate, add the Couscous on the plate, place the Falafel over it and pour some of the Ajvar over it. I prefer here, when the Couscous is warm, although some people also like it cold. If you like, you could put still some fresh Coriander over it.
