Dip's and Bread Spread's
As a German/Austrian I am used to have almost every day a "Brotzeit" - mostly dinner, with bread and a variety of sausage, cheese and spreads. Germany has plenty to offer of this.
When we moved to Australia we soon discovererd,
there is not even half of what we are used to have in Germany.
Anyway --- when we turned vegan, the variety went really, really small.
I often order groceries from Germany and buy from my local vegan store.
When I started to miss some produts I thought
"hey, what are you doing ... you are a good cook, you can recreate everything you want!"
And I was right.
I even could recreate German meat spreads and I am so happy about this ---
the taste is very close to the meat version, even better!
And its non vegan approved! A friend and my parents also loved it.
All the salads we use to have on bread, are back on our table as well. I love it.
Let me share some of my recipes with you --- maybe you also want to have a "Brotzeit" and when you never had one --- you will love it very quickly with that awesome delicious bread spreads :)
Sweet Potato Spread
Sweet potatoes are actually not one of my favorite foods.
I like them raw, but cooked they are to sweet for my taste.
But, because it is part of a cleanse and diet change I go through,
I created a spread for my sandwichs, I really like.
It doesn't contain any fats, soy, gluten or everything else.
The spread is simple to make and a delight on a sandwich.
And it is also a delicious add for some cooked veggies or potatoes.
But the main reason I created this simple spread is,
because of my bread what needed some new toppings.
Sweet potatoes are full of nutrience. A great source of fibre.
It is a great source for Vitamine A and B6.
Magnesium, Iron, Calcium,... and high in antioxidants!
What a great product mother earth created for us.
With this spead I have my extra serve of nutience.
Sweet potatoes are also great for liver support!
For one glass of this spread you need:
2 smaller sweet potatoes - cooked in filtered water
1 clove of garlic
1 spring onion stalk - halfed, halfed again and chopped
1/2 a small red capsicum - finerly chopped
1 small bunch of chives - chopped
1/4 tsp tumeric powder
Juice of half a small lemon
1/2 tsp (or more if you like) pink salt
a splash of water
Just add the cooked potatoes when cooled down into a food processor with the fresh garlic, lemon juice, salt and water. Process until smooth. But it should be not to smooth/liquish in consistency. So do not add to much water.
When ready, add to a bowl and mix with the rest of the ingredient list.
Fill into a glass or bowl and rest in the fridge. Done ... ENJOY
Tip:
the water you cooked the potatoes in ... drink it!
This is an extra boost to support your liver :-)
Roasted beetroot/cashew spread with a dash of horseradish.
What a great sandwich spread. Or, like on the picture, a greeat topping for a canape fingerfood to present to your guest.
Easy and quick to make. But make it a day ahead. It needs a bit of resting time to develop its full flavour.
What you need is:
2 middle sized beets - cut into small pieces. Marinate with a bit of seasalt and sunflower oil. Preheat oven to 170C and roast the beets until soften. About 15-20min. Remove from oven and cool down.
Soak raw cashews over night. 3/4 cup should be enough.
Add both into a food processor. Add the 1 tbsp lemon juice and some filtered water. Process to a creamy consistency.
Season with seasalt and fresh garlic. You also can leave the garlic and keep it simple.
Add 2 tbsp horseradish from a jar. Check before you buy it from the supermarket, some contain dairy!
Mix well together, cover and rest in the fridge until needed.
TIP:
Top with fresh dill when you serve it. This spread and fresh dill just love each other!
Liverwurst is a very popular German bread spread.
Some people even eat it cooked with Sauerkraut and mash potatoes.
I actually never tried this. But I always loved it on my bread or sandwich.
There are 2 types of liverwurst. A smooth one and a chunky one.
I loved both, but the smooth one was always one "tic" ahead to be my favorite.
I also have a chunky vivawurst recipe for you available --
just scroll to the end of this page and there it is, my "Country Viverwurst".
I think I created a pretty nice tasting bread spread with the smooth one as well. It is really great on German bread, but also on a sandwich. Serve with onions and European style gerkins and you got a perfect German dinner!
All you need is:
1 smoked Tofu or plain firm tofu, whatever you can get (half of cut into small cubes and marianted with a good sprinkle of seasalt, 1 tsp liquid smoke and 1\2 tsp smoked paprika), half a small apple - cubed, half an onion - chopped, 1 cup of raw cashews (soaked in water over night) - grated\processed, half a cup of dessicated oats, half a cup of nutritional yeast flakes, approx. 1 cup of soy milk, half a tsp of Thyme, 3/4 tsp of Majoram, 1\2 Massels beef style stock cube, 1\2 tsp liquid smoke, seasalt & black pepper for seasoning, half a tsp garlic powder, 1 tsp onion flakes, 2 tsp roasted onions, 1tsp mustard, 1 tbsp dark soy sauce, sunflower oil.
![Bild](/uploads/1/2/8/8/12880695/6211982.png?549)
After I now know how to make my own fantastic cream cheese, I also wanted a new bread spread. First check my recipe how to make fresh cream cheese --- it is SO EASY!
Check here:
http://veggie-art.weebly.com/cheese--other-homemade-products.html
Ok, let's start with the ingredients to my new cream cheese.
1 cup fresh cream cheese, 1 small bunch Dill - chopped, 1 small red chili - fine cubed, 1\2 small onion - fine cubed, 2 tbsp nutritional yeast flakes, 3 tbsp linseed oil, 1 small clove of garlic - grated, 1 tbsp onion powder, 2-3 tbsp fresh lemon juice, seasalt and black pepper for seasoning.
Mix all ingredients into a bowl and combine well. Refridgerate for a couple of hour. ENJOY on fresh bread or as dip for crackers or chips.
Check here:
http://veggie-art.weebly.com/cheese--other-homemade-products.html
Ok, let's start with the ingredients to my new cream cheese.
1 cup fresh cream cheese, 1 small bunch Dill - chopped, 1 small red chili - fine cubed, 1\2 small onion - fine cubed, 2 tbsp nutritional yeast flakes, 3 tbsp linseed oil, 1 small clove of garlic - grated, 1 tbsp onion powder, 2-3 tbsp fresh lemon juice, seasalt and black pepper for seasoning.
Mix all ingredients into a bowl and combine well. Refridgerate for a couple of hour. ENJOY on fresh bread or as dip for crackers or chips.
German Onion Mince
(Hackepeter)
This also is a very popular German bread spread, called "Hackepeter" or "Zwiebelmet".
There is a little difference between these two ---
the Hackepeter is made from raw pig-meat (minced) with fresh onion, salt and pepper.
Zwiebelmet is also made with pig-mince-meat, but available as a ready to eat sausage at each supermarket.
Its kind of marinated. I always loved it -- I saw a recipe about it as vegan version and thought "oh great" and gave it a go. I added some ingredients to make it more tasty and it really is such a great bread topping.
We love it so much - it is German approved, hehe -)
Very simple and easy to make - Lets get started ...
![Bild](/uploads/1/2/8/8/12880695/5276748.jpg?379)
You need:
6-8 Rice waffles - crunshed, half a big onion - chopped, 1 tsp grated caraway seeds, half a tsp nutmeg, 2 tsp sweet paprika powder, 3 tbsp onion powder, 1 generous tbsp of capers - chopped, sea salt, black pepper.
For the liquid part:
1 tsp of mustard, 1,5 tsp tomato paste, 10ml of Sunflower oil (as oil free version simply leave the oil - I made it without oil and it works fine as well!),
300 - 350 ml water, a bit of the caper water, seasalt and black pepper.
6-8 Rice waffles - crunshed, half a big onion - chopped, 1 tsp grated caraway seeds, half a tsp nutmeg, 2 tsp sweet paprika powder, 3 tbsp onion powder, 1 generous tbsp of capers - chopped, sea salt, black pepper.
For the liquid part:
1 tsp of mustard, 1,5 tsp tomato paste, 10ml of Sunflower oil (as oil free version simply leave the oil - I made it without oil and it works fine as well!),
300 - 350 ml water, a bit of the caper water, seasalt and black pepper.
![Bild](/uploads/1/2/8/8/12880695/4256886.jpg?384)
Start to crush up the rice waffles and add into a bowl. Chope the onions and add with the spices. The liquid part please prepare separate!
![Bild](/uploads/1/2/8/8/12880695/5253181.jpg?386)
To make the liquid part mix together the mustard, tomato paste, oil, water and a bit of the caper juice, salt and pepper. Whisk together ...
![Bild](/uploads/1/2/8/8/12880695/2184085.jpg?386)
... and mix together all the ingredients!
Stir very well and if it should be to dry, add a bit more oil or water. If it seem to be to liquid, don't worry, the rice will soak all the liquid! When ready refridgerate for a couple of hours and thats it!
Serve on fresh buns topped with some fresh onions, gherkins salt and pepper and ENJOY my German Onion-mince :
Country Vivawurst
(hearty vegan Liverwurst)
So, this is a new recipe for a delicous Vivawurst. I found the recipe on a German page and thought --- that sounds interesting, I need to give that a go. I always loved liverwurst, mostly the hearty country style one. I changed the recipe a little bit. I really need to say - this is a very awesome recipe. It looks like a liverwurst, it smells like one and the taste is simply delicous. Great thing over all --- no animal had to die for it, yeay!
I love that kind of dinner --- fresh baked bread (the bread on the pic is from Coles, Vienna style Sourdough) and with my new Vivawurst, oh boy --- I don't need more :-)
Because Kidney Beans are used for this recipe, you also get a good protein "cick" --- so perfect in any ways.
You need:
Half a can of Kidney Beans (or home cooked)
1/2 a middle sized onion - chopped
100 g smoked Tofu ( I hadn't one at home so I used a normal firm toru and added a smoked bacon from Tofurky)
2 tsp Mayoran
1 tsp Seasalt or Pink Himalayan Salt
1 tsp of black pepper
5 drops of liquid smoke
1 splash of Olive Oil
1/2 a tsp Nutmeg
approx 1/4 cup of Soy milk or water - maybe a bit more.
![Bild](/uploads/1/2/8/8/12880695/4479172.jpg?308)
Heat some olive oil into a pot or frying pan and add your chopped onion. Fry for 1 min and add the Mayoran. Fry for further 2 min ...
![Bild](/uploads/1/2/8/8/12880695/5328397.jpg?310)
... now add your kidney beans and give it a good stir. Fry another 2 min and turn off the heat. Set aside.
![Bild](/uploads/1/2/8/8/12880695/4391143.jpg?313)
Get your food processor and add the smoked Tofu.
If you don't have some at home, like me --- simply use normal tofu and add 2 slices of a Tofurky smoked bacon. So add it to your food processor, also the salt, pepper, nutmeg and liquid smoke & oil and process until very fine.
![Bild](/uploads/1/2/8/8/12880695/9926520.jpg?315)
When ready, add your onion/bean mix and process until smooth.
You will probably need to add more liquid. It is fine when the spread is not creamy. A couple of bits and pieces makes it even more like the original meat version.
![Bild](/uploads/1/2/8/8/12880695/2710785.jpg?506)
Add into a nice bowl or glass with lid and cool in the fridge for a couple of hours.
Thats already it!
I hope you like this Country Style Vivawurst like I do :-)
ENJOY