Cupcake Kitteh - vegan, gluten free, soy free: VeganMoFo2010

VeganMoFo2010 - E.A.T World Challenge: Germany

10:00 AM | Posted by Mandee | | Edit Post

Guten tag! Today I'm in Germany for day 8 of VeganMoFo and day 7 of my E.A.T World Challenge.

When I was in Germany I wasn't vegan so I ate a lot of my friend's favourite things like chips und mayonaise, currywurst and spaetzle. I decided to re-create spaetzle because I couldn't remember what it was like!

Spätzle with lentils - gluten and soy free

Spätzle (or spaetzle) is like a dumpling or noodle and they contain eggs, sometimes they are topped with cheese or lentils. Luckily for me a clever vegan, Anna of The Vegan Village, has already created a vegan version so all I had to do was make it gleegan.

If you have a potato ricer you can push the dough through it to create the spätzle or flatten your dough on a chopping board and cut off thin strips and push them into the boiling water.

Ingredients

1/2 C corn flour

1 C Orgran all purpose plain flour

2 T Nuttelex (vegan margarine), softened

1 t salt

1/2 - 3/4 C water

1 T olive oil

1 tin lentils, rinsed and drained

1 onion, diced

1/2 C water

2 t red wine vinegar

salt, to taste

Put a large pot of water on to boil. Mix ingredients together to form a smooth, sticky dough, about as thick as biscuit dough.

Salt the boiling water. Pinch of some dough, put it in your ricer and push into the water. Let them boil for a few minutes. Remove from water with a slotted spoon and place on a plate/in a bowl with a bit of melted Nuttelex or olive oil to stop them from sticking. Repeat with the rest of the dough.

Heat oil in a frying pan, add onion and cook for 5 minutes, add lentils, water and vinegar, cook for 5 minutes. Season with salt and serve with spätzle.

Serves 4.

Lecker! This was so delicious, I didn't know if the lentils & vinegar combination was going to be a good topping but I'd read that it was and I was so happy I went with it, it was good.

Gingerbread biscuits - gluten and soy free

In Germany there are two forms of gingerbread, a soft version, Lebkuchen and a harder version. I asked the lovely Mihl if she could help me out as I wanted to know if the gingerbread we make here (and in the UK/USA) is close enough to the traditional kind and kindly sent me a German recipe which I plan on making very soon - thanks Mihl!

For these biscuits I used my favourite recipe that comes from the PPK. It works well with gluten free flours and with blackstrap molasses or treacle (which is our version of molasses).

Ingredients

1/3 C canola oil

3/4 C sugar

1/4 C rice milk

1/4 C molasses (treacle in Australia)

1 1/2 C brown rice flour

1/4 C tapioca flour

1/4 C potato flour

1/2 t baking soda

1/2 t baking powder

2 t ginger

1/2 t nutmeg, cinnamon and cloves

In a bowl, whisk together oil and sugar. Add milk and molasses and combine.

Sift together dry ingredients and add to the wet ingredients in 3 batches, forming a stiff dough.

Flatten dough into a disk, wrap with cling wrap and chill in the fridge for at least an hour or up to 3 days.

Preheat oven to 180C. Remove dough from fridge and let it sit while the oven preheats. Line baking trays with baking paper. After 10 minutes roll out dough on a well floured bench top. Cut out your shapes and place them onto the baking trays. If they stick, use more flour on the bench top or try using a spatula to pick them up.

Bake for 8 minutes. Allow them to cool on the tray for 2-3 minutes before transferring them to a cooling rack. Once cool they are ready for icing.

For a super quick icing, mix icing sugar with a small amount of water. Keep adding either sugar or water until you get a thick paste. Add to a piping bag with a very small hole then ice your biscuits.

These are the horses I made for our bake sale on Saturday. I love this recipe and I always up the ginger for extra spiciness.

15 comments:

bitt said...: These look so delicious. A great bake sale item for sure.; November 8, 2010 at 10:25 AM
River (Wing-It Vegan) said...: Guten tag! The noodley dough looks like spaghetti! Aww, the gingery horsies are so adorable! <3; November 8, 2010 at 11:12 AM
Juliana said...: super super super cute :D thanks for sharing the recipe ! see ya !; November 8, 2010 at 11:20 AM
Dawn said...: I made ginger cookies today too! Yours are so cute; November 8, 2010 at 3:07 PM
celyn said...: Lovely cookies, and the spaezle and lentils look so yum! I've never heard the term gleegan before--it's so cute!; November 8, 2010 at 3:15 PM
dreaminitvegan said...: I've wanted to make spaetzle yours turned out so nice. What kind of flour is in Ogran flour? Is it a combination of gf flours?

Mihl is great isn't she? I love your gingerbread, I love gingerbread.; November 8, 2010 at 3:17 PM
Monique a.k.a. Mo said...: Awesome, Mandee! Plus, those horses are so super cute!; November 8, 2010 at 3:58 PM
Rose said...: mmm I love gingerbread! The spaetzle look SO good!! So you could use the same dough to make dumplings I guess? Ive been wanting to make my own pasta for ages, this would be the next best thing.

Rose; November 8, 2010 at 9:49 PM
shellyfish said...: I was reading too fast and saw "gluten tag", and was like what? That'll teach me for not paying attention!

Mihl is the best - I agree! Do you know she has a currywurst recipe on her blog? I haven't tried it yet, but I am tempted!

I am jealous of your horse cookie cutter! Those cookies are adorable.; November 8, 2010 at 10:54 PM
phoenixdreaming said...: Awwww horsies! :D; November 8, 2010 at 11:33 PM
jessy said...: so super awesome on the gluten-free spaetzle, Mandee! the dish looks amazing, and i looooove the little gingerbread horses! they're adorable - and i can't wait to make some for myself! it's coming up on the holidays and i could sure use a tasty gluten-free recipe like yours. thanks, Mandee!; November 9, 2010 at 12:52 AM
Emmy said...: How cute is your gingerbread? Too cute!; November 9, 2010 at 1:18 AM
Mihl said...: Homemade spätzle? You are my hero!!!

And the gingerbread horse is very adorable.; November 9, 2010 at 2:50 AM
Amey said...: wow, this is great. I'm stoked to have a GF gingerbread recipe on hand. I love the horsies! :); November 10, 2010 at 3:40 AM
Erin said...: Love the gingerbread horsies!; November 10, 2010 at 5:38 AM