It is time for another great German delight!
I admit, in kindergarden, I disliked this stew.
It was not cooked with much love and came out of a canteen kitchen.
But my granny and my mum cooked a delicous carrot stew, I just loved!
This recipe is an old Berliner recipe from my granny. Original it is cooked with the belly of a pig.
Of course we don't use someones belly in my kitchen. And it actually is not neccessary at all.
The flavour is in the carrot, not in the meat!
I replaced the meat part with firm tofu - crispy fried.
That gives a great add to the stew and nobody will miss meat.
If you are soy free, just leave the tofu. The stew is good on its own as well.
Carrots are a good source of:
Vitamin A - Vitamin K - Folate - Vitamin C - Omega 6 fatty acid - Potassium -
Sodium - Phosphorus - Calcium - Magnesium
This stew is so simple to cook. You do not need much ingredients and you can freeze it.
So cook a big pot and freeze serves for later.
Ingredients:
2kg carrots - cut into cubes
5 big potatoes - cut into cubes
1 small onion - chopped
1,5 cup of frozen peas
1 bunch flat Parsley - chopped
approx. 1,5 l filtered water ***
pink or seasalt for seasoning (approx 1/2 tbsp if you use pink salt)
1/2 tbsp cold pressed extra virgin olive oil
200g firm tofu - cut into cubes and marinated with 1/2 tsp smoked paprika and seasalt,
fried until golden brown and crisp.
Directions:
1. Start to prepare the carrots and potatoes. Wash and cut into cubes.
I also removed the skin from the potatoes.
Chop the onion and heat some oil into a big pot and fry the onions first until slightly golden.
Add carrots and potato and fry for 5 minutes. Stir regular to not burn it.
***2. Deglaze with filtered water until everything is slighly covered.
3. Season with salt.
4. Bring to the boil. Boil for a minute and turn down to middle heat. Also add the frozen peas/
Simmer until the carrots and potatoes are done.
Add the chopped parsley and simmer for 5 more minutes. Turn off the heat.
5. Use a potato masher to mash the soup a little bit. This will thicken the soup up.
6. If you are happy to enjoy soy, add the tofu I added to the ingredient list.
Just marinate and fry until golden.
Add to the stew.
,
7. How easy is that! If you feel ok to use Nutelex Sunflower margarine,... add 1/2 tbsp to the stew.
The original is also cooked with a little bit of butter. And I always added it to the stew when I veganiced it.
ENJOY :-)
I wanted to cook something special for my sweetheart ---
He always was repeatingly telling me, how much he misses the old army times.
Where they enjoyed a huge pot full of hearty pea stew out in the fields, at the campfire!
We have winter season here in Australia, so what better thing to cook than a hearty, warming German stew :-)
Germany is very popular for it's stews --- specially where I come from --- Berlin!
I think Berlin is the only city in Germany with lot's and lot's of different stews :-)
I remember all the butcher shops where I grew up.
They always offered plenty of different stews as lunch menu as well. And they still do.
Potato soup, lentil stew, pea stew, carrot stew, different cabbage stews, goulash soup ... you name it.
And here is my recipe for you. You will need a bit of time to make it, but trust me, it's worth it!
This stew is savory and smoky and a total protein bomb.
Peas are also a great source for iron, Vitamin K, Vitamin A, Vitamin C and Manganese.
This little peas are really power foods!
I recommend to cook this stew one day ahead.
Lots of resting time and preheated will give this stew the perfect flavour development.
What you need is:
1 package of dry peas (375g package) --
DON'T use frozen peas or peas out of a tin ---- you need to use dry ones to really get the best result and taste.
I once cooked it with a tin of peas but it was not the same --- far to sweet and not that hearty.
So, take this time and soak and cook this dish with dry peas!
Soak the peas in water for a couple of hours before you cook them. The best is to do it over night.
You also need:
5 middle sized potatoes - cubed
3 middle sized carrots - cut in cubes
1 small onion - chopped
150g firm tofu --- cut in small cubes and marinated with seasalt, 1 tsp smoked paprika
1/2 tsp liquid smoke (hickory)
1 veggie stock cube - from Massels
2 tsp extra smoked paprika
Sea Salt for seasoning (as much as you like)
Approx: 1,5 l hot water
3 vegan sausages of your choice - I recommend Vegie Delights HotDogs
A splash of sunflower oil for frying
I know, I know - a lot of people do not like Brussels Sprouts!
BUT, cooked the right way, they are so delicious. I love this stew\hotpot. I grew up with it and even as a kid I had no issues at all to eat my brussels.
Berlin, really offers so many stews, it is unbelieveable. I think it developed that way after the war. My granny told me, that they had nothing to eat. They even cooked out of potato skin a soup or stew.
Well, I love any kind of stew/hotpot.
I always loved to go to my grannies place to have all the yummy stews.
Brussels Sprouts are a very healthy little veggie.
The buds are exceptionally rich in protein, dietary fiber, vitamins, minerals, and antioxidants, which work wonders to get rid of many health troubles.
Brussels sprouts are incredibly nutritious vegetable that offers protection from vitamin A deficiency, bone loss, iron-deficiency anemia, and believed to protect from cardiovascular diseases and colon and prostate cancers.
Before you going to cook this stew, take my advice and cook it one day ahead!
Like every cabbage stew, it will taste much better after a night of rest. Trust me!
This ingredients will be enough for 5-6 serves. Depends on the plate you use.
What I used:
1kg Brussels Sprouts - cut off the outer leafe and half some of the big brussels in half,
1 small onion - chopped,
2 middle sized carrots - cubed,
5 middles sized potatos - cubed (leave skin on if you like),
3 tbsp caraway seeds - roasted before added to the stew
1 tsp nutmeg,
1 tsp smoked paprika,
seasalt and a dash of black pepper for seasoning,
approx. 1 litre veggie stock,
1 tbsp cold pressed extra virgin olive oil for frying.
Also:
1/2 tin of Nutmeg (from Vegie Delights)
cut into cubes and marinated with some pinke salt,
1 tsp smoked paprika and a couple of drops of liquid smoke.
Dirkection:
Start to prepare the veggies.
Use a big pot and heat some sunflower oil.
Fry the onion for 1 min and add the potato and carrot.
Stir well and fry for 2 min before you add the brussels.
Heat water in a water cooker.
Fry the veggies for 5 min and stir regular.
Add the spices
Mix well and deglaze with the stock. The stock should slightly cover the veggies.
Bring to the boil for 10 sec and turn down the heat to a middle simmer.
Shut the lid and let the stew simmer for 45 min.
Stir from time to time.
The halfed brussels should thicken the soup to a stew when soft.
Heat some more oil into a frying pan and fry the Nutmeat until slightly golden.
Add to the stew.
Turn off the heat and give it a rest of at least 1 hour.
Of course you can eat it straight away --- but you really should leave it for 24 hours to get the full flavour.
ENJOY :-)
Quorn Frikasse
Oh how I love this dish! One of my favorite childhood dishes. I think every kid in Germany loves "chicken-frikasse".
It is cooked with chicken. Since Quorn turns their products more and more vegan, I am using this product again. For this Frikasse, it really worked great. I used the plain filets. Perfect for a Frikasse.
The complete dish was so good --- like I remember it from my childhood. Later on I could not eat it anymore. Not because I didn't like it anymore, I actually often felt sick afterwards. But not with my vegan version. Perfect :-)
Frikasse is a lovely flavour combination of asparagus, mushrooms and the protein. The sauce has a nice combination of nutmeg, lemon, butter and stock. Served with buttered (or plain) long grain rice, this is a winner.
Here are my ingredients for about 3 serves:
3 Quorn filets - Halfed and cut into slices, 1/2 small onion - chopped, 3/4 cup frozen peas, 1 bigger carrot - cubed, 1 bunch asparagus - cut into chunks (usually this dish is cooked with white asparagus. But we don't have this here in Australia. But the green version is fine as well), 6 mushrooms from a tin - sliced (of course you can use fresh mushrooms. But I wanted the version I know from Germany - yepp, it always was made with thinned mushrooms), 1 tbsp Nuttelex margarine, 1 tbsp Massels chicken style stock powder, 1 tbsp plain flour, a dash of nutmeg, 1-2 tbsp lemon juice, approx. 400 ml organic unsweetened soy milk, a good splash of oil for frying.
Heat some sunflower or canola oil into a frying pan and start with the onion. Fry for 2 min and add the Quorn stripes. Stir well and add the asparagus and carrot. Fry for about 3-4 min and stir regular to not burn it. Add mushrooms, stock powder and flour. Mix well. Deglaze with the soy milk and stir constantly. Turn down the heat to a simmer. When the sauce turns to thick, just add more soy milk. Everything should be slightly covered in the sauce.
Also cook some long grain rice like directed on the package. Add Nuttelx for a buttery flavour if you like.
Plate up and ENJOY
After the last Christmas in July Trivia fundraiser event, I got a couple of people asking for the recipe. I am very happy that my traditional German Potato Soup/Stew pleased everyone so much. And thats actually a soup, we really love to eat in the cold season. I love the winter season, because I really love stews! In Berlin my hometown, stews are very popular. You get any kind of stew you can think off in Berlin. I am not sure, but I think Berlin is the German city of stews, haha. Potato stew is one of the popular ones next to lentil, pea, green been, carrot and goulash stew. It's hearty and warming. Just the right thing for the colder season. Potatoes are very healthy and filling.
Potatoes are a good source of potassium…more potassium than a banana.
One medium potato with skin provides 620 milligrams or 18% of the recommended daily value (DV) per serving. Potatoes rank highest for potassium content among the top 20 most frequently consumed raw vegetables and fruits.
Potatoes are an excellent source of vitamin C (45% of the DV), which is more vitamin C than one medium tomato (40% DV) or sweet potato (30% DV).
One medium potato with the skin contributes 2 grams of fiber or 8% of the daily value per serving.
Potatoes are a good source of vitamin B6 with one medium potato providing 10% of the recommended daily value.
One medium potato provides 6% of the recommended daily value of iron.
Potatoes also contain magnesium, copper, zink, folate, thiamin and calcium!
Lets get started with my recipe. For about 3-4 serves I used:
2kg brushed potatoes (or any other potato, except of the red ones) - skin removed and cubed, 2 big carrots - small cubed, 1 cup chopped up leek (a mix of white and green parts), 1 Landjaeger - small cubed, 1/4 cup onion - chopped, 1 tbsp smoked paprika, seasalt and black pepper for seasoning, 1 tbsp vegan stock powder, 1-2 tbsp roasted caraway seeds (roast caraway seeds in a frying pan without oil), 1 cup fresh chopped parsley, as much filtered water as needed to slighly cover the potatoes, some sunflower oil for frying. Some parsley or fresh chives for decoration.
Prepare potatotes - take skin off and cut into smaller cubes. Also cube carrot. Heat some oil into a pot and add the onion. Fry for a couple of seconds. Add smoked paprika and Landjaeger. Fry for another couple of seconds and add the potatoes and carrots. Fry for about 2 min. Stir regular to not burn it. Add leek and mix well. Deglaze with the water. Use hot water! Add the caraway seeds, stock powder and season with seasalt and black pepper. Stir well, bring to the boil. Turn down the heat to a simmer, shut the lid and give it approx. 20-30min. When the potatoes are cooked, mash a little bit with a potato masher. Don't use a mixer and make it like a mush. The soup/stew should turn thick, but pieces of everything should be visible.
Give it another 10min simmer on low heat, turn off the heat and give it a rest. You can eat it straight away, but it will be much better when rested or even reheated.
Serve the soup/stew with your favorite fried veggie sausage.
Enjoy and
Guten Appetit
:-)
It's been a while since I cooked my last German dish! THIS dish --- I got so excited when I realised it all worked so perfect, I even messed up the plating, haha. But maybe not! This dish is one of my favorite childhood dishes. Creamed spinach is pretty popular in Germany. As child, either you love it, like me --- or you hate it, like other kids. I always was looking forward to the dish when mum cooked it.
It acutally is served with a soft boiled egg. But in the vegan world, we don't need eggs anymore.
You only need one importat ingredient to add egg flavour to tofu ---
Black Himalayan Salt, also called "Kala Namak".
So, when I think at this dish, this is how my plate often looked like. As kid I mashed everything together. I mashed the potatoes with the spinach and so enjoyed it. I told one of my friends I hadn't had any creamed spinach in 10 years. I thought again and that's a lie, haha. It is far longer. I can't remember at all, that I ever cooked this dish, since I moved out from my parents place. So I assume, it's at least 20 years since I had this dish for the last time.
Spinach:
full of Vitamine A and K, Calcium, Magnesium, Omega 3 fatty acids.
It also contains Iron, Potassium, Folate and Vitamine C.
So a plate full of greatness!
All you need for 2 serves is:
500g spinach (You also can use frozen and already chopped one), 1/2 a middle sized onion - chopped, 1/2 tsp nutmeg, 50ml soy cooking cream, 1 tsp potato starch mixed with a bit of water, seasalt and black pepper to season the spinach, as much potatoes as you like, 250g firm tofu, 2 small spring onion stalks - sliced, 1 sprinkle tumeric powder, 1/2 - 1 tsp Kala Namak, Black pepper, German Landjäger (as bacon replacement) or cubed and with smoked paprika marinated firm tofu, sunflower oil, flat parsley - chopped, 1/2 tsp caraway seeds.
Landjaeger sausage is available at my Ebay shop!
www.ebay.com.au/itm/1-x-70g-VEGAN-Heirler-Landjaeger-GERMAN-made-Sausage-Speck-Bacon-ORGANIC-cooking-/282463038900?hash=item41c41bedb4:g:~K0AAOSwc-tY5IFs
I know, I know - Hungarian style dishes are not German, but,... Hungarian Goulash is one very popular dish in Germany. You find this dish on a lot of peoples plates on Sunday. It also is a typical pub dish. When I worked at my first pub, my boss cooked it all the time. Served with either noodles or potatoes, the huge pot he always cooked, was pretty fast, empty.
I am a lover of hearty dishes. I always loved when mum cooked a hungarian goulash - my grannies place in Austria was close to the hungarian border. We got all the great paprika spices straight from Hungary.
I bought some really great smoked paprika powder at an Indian grocery store. Actually, forget the smoked paprika you get at the supermarket --- the Indian one really is THE BEST. For me great in colour and taste, almost like the hungarian one --- this powder, really is smoky and will add plenty of flavour and colour to your dish!
I got some great organic mushrooms. They have more flavour than the usual supermarket ones. So when you can get organic ones, go for it. This time I cooked a mushroom goulash, hungarian style. I usually add tofu or some other meat replacement. But this time I just wanted to enjoy this great mushroom taste. I was very pleased and happy with the result.
Here is what you need for 2-3 serves:
360g organic champignons (or non organic) - quartered and sliced
5 g dry shitake mushrooms - soaked in 150ml water
150g onion - sliced
8g garlic - chopped
100g red capsicum - sliced
1,5 tbsp fresh thyme - chopped
1 small bayleafe
2 tbsp sweet paprika powder
1 tsp hot paprika powder
1 tbsp smoked paprika powder
1 tsp seasalt
1/2 Massels beef style stock cube dissolved in 200ml water
1,5 tbsp tomato paste
1 tbsp Nuttelex sunflower margarine
2 tbsp sunflower oil for frying
Use a pan with lid! Prepare the mushrooms, veggies & onion.
Heat some sunflower oil into your pan and fry the onion+garlic for 5 minutes. Add the champignons and fry for further 5 minutes. Add the herbs and spices. Deglaze with the shitake + the shitake water. Also add the stock. Thicken the sauce with the tomato paste and stir well to combine and shut the lid. Turn the heat down to a simmer. Simmer for 20min. Stir from time to time. Turn the heat down to minimum and give it another 20 minutes. Turn off the heat and give it a rest of 20 min. Serve it with salt potatoes or spiral pasta.
Guten Appetit :-)
We had a typical German summertime lunch on Sunday. The heat here in Australia is a struggle at the time. Having hot food as well. So I decided to make this really great dish. I grew up with it. Mum made it every summertime. Curd with Linseed (Flaxseed) Oil, creamed cucumber salad and jacket potatoes. I really ate that a lot in my life. First, when I turned vegan, I thought I never will have this great dish again. But thanks to Soy Cream Cheese, or homemade cream cheese, this dish is back on my plate.
The cream cheese (curd) is already mixed with a bit of the oil, but I really,
really love to make a well in the centre of my curd to fill it with the oil.
To dip the potato in it is such a pleasure for me. Not everyones pleasure, but I really love to do this.
Linseed oil is very healthy and a great source for Omega 3. Already 1 tbsp contains 7196mg Omega3 fatty acids and 1715 mg Omega6 fatty acids! That is a lot - to compare it with 100g Salmon --- 100g Salmon only contains 2586mg of Omega3 acids! 1 tbsp Linseed (Flaxseed) Oil also contains 2,4 mg Vitamin E - and 0,0mg cholesterol.
What a great oil! Please make sure you only use coldpressed oil --- and if available, organic.
To make this dish you need (for 2 people):
2 cups of Tofutti better than cream cheese or ... make your own cheese! SO simple and much better, because it only contains 2 ingredients compared to processed cheese. To make your own cheese check on my very simple recipe here: anges-kitchen-veggieart.weebly.com/cheese--other-homemade-products.html , the juice of 1smaller sized lemon, 3 tbsp linseed (Flaxseed) oil, approx. 4-5 tbsp water when you use Tofutti, 1 spring onion stalk - halfed and sliced, half an onion - fine chopped, seasalt and black pepper for seasoning.
To make the creamed cucumber salad:
1 cucumber - fine sliced, 50ml soy cooking cream + 3 tbsp unsweetened coconut yoghurt, 1 small bunch of fresh dill or chives (whatever you prefer)- chopped, 1 small splash apple cider, juice of half a lemon, 1 tsp coconut sugar or whatever sweetener you like (I love to use coconut sugar because it is full of nutrients and healthy - that brings in an extra portion of nutriens and minerals the body needs), season with seasalt and black pepper ---
And: as many potatoes as you like, cooked in thier skin --- or baked in alufoil!
A good thing to do is, to prepare the cheese and salad a bit ahead.
It tastes much better when rested 1-2 hours in the fridge.
The cream cheese (curd) is already mixed with a bit of the oil, but I really,
really love to make a well in the centre of my curd to fill it with the oil.
To dip the potato in it is such a pleasure for me. Not everyones pleasure, but I really love to do this.
Linseed oil is very healthy and a great source for Omega 3. Already 1 tbsp contains 7196mg Omega3 fatty acids and 1715 mg Omega6 fatty acids! That is a lot - to compare it with 100g Salmon --- 100g Salmon only contains 2586mg of Omega3 acids! 1 tbsp Linseed (Flaxseed) Oil also contains 2,4 mg Vitamin E - and 0,0mg cholesterol.
What a great oil! Please make sure you only use coldpressed oil --- and if available, organic.
To make this dish you need (for 2 people):
2 cups of Tofutti better than cream cheese or ... make your own cheese! SO simple and much better, because it only contains 2 ingredients compared to processed cheese. To make your own cheese check on my very simple recipe here: anges-kitchen-veggieart.weebly.com/cheese--other-homemade-products.html , the juice of 1smaller sized lemon, 3 tbsp linseed (Flaxseed) oil, approx. 4-5 tbsp water when you use Tofutti, 1 spring onion stalk - halfed and sliced, half an onion - fine chopped, seasalt and black pepper for seasoning.
To make the creamed cucumber salad:
1 cucumber - fine sliced, 50ml soy cooking cream + 3 tbsp unsweetened coconut yoghurt, 1 small bunch of fresh dill or chives (whatever you prefer)- chopped, 1 small splash apple cider, juice of half a lemon, 1 tsp coconut sugar or whatever sweetener you like (I love to use coconut sugar because it is full of nutrients and healthy - that brings in an extra portion of nutriens and minerals the body needs), season with seasalt and black pepper ---
And: as many potatoes as you like, cooked in thier skin --- or baked in alufoil!
A good thing to do is, to prepare the cheese and salad a bit ahead.
It tastes much better when rested 1-2 hours in the fridge.
German Lentil Stew, I think that is everyones favorite in Germany.
Kids love it, adults love it, everyone loves it!
I ate this stew plenty of times in my life. It's a great hearty dish - and when you start eating, you can't stop, haha.
Most Germans also eat this sweet and sour --- a bottle of vinegar and sugar is always on the table when this stew is served. This maybe sounds weird to season a hearty stew with vinegar and sugar, but trust me, this is SO good.
I used dry lentils for my stew. I cooked some green lentils before I started to prepare the stew. But you can use lentils from a tin as well or just soak them before cooking 1-2 hours in water.
Here are the ingredients for my stew:
2 cups of lentils already cooked or soaked for an hour in water with a bit salt until done (or 3-4 cans of ready to use lentils --- but it will be much better with cooked lentils) , 5 big potatoes - cubed, 3 middle sized carrots - cubed, 1/2 smaller onion - chopped, 3 spring onions - sliced (with the greens!), 1 big stalk celery - cubed (with the greens), 200g firm tofu - cubed and marinated with 1 tsp smoked paprika or liquid smoke, seasalt and a plash of sunflower oil, 1 tsp smoked paprika powder, approx. 3/4 tsp pink himalaya salt (probably more or less - up to your tastebuts), approx. 1 litre of hot water, a good splash of apple cider vinegar, 2-3 tsp raw sugar,
2 VegieDelight hot dog sausages.
Preparation:
Cook the lentils ahead. Or, soak for an hour in water before you going to cook the stew.
Prepare your potatoes, carrots, springonions and tofu.
For the tofu - befor you add it to the stew, fry on each side in a separate frying pan until golden brown and crisp.
Heat some sunflower oil into a big pot and start to fry the onion and spring onion.
Add the potatoes, carrots, celery and tofu to the pot and fry for 5 min on higher heat --- stir well.
Add the lentils. Fill hot water until the lentils and veggies are slighty covered.
Bring it slightly to the boil and turn down the heat to a middle simmer.
In the meantime fry the sausage and cut into smaller pieces.
Add to the stew and cook until the potatoes are done. Should take approx 30minutes.
Season with the vinegar and sugar.
You need to find via taste test the correct ballance. It is the way I do it.
It should be slight sweet and sour.
Serve with the vinegar and sugar on the table. I always have to reseason my plate, because I like it more sweet and sour than my partner. So be not to generous when you season the complete pot.
GUTEN APPETIT !
![Bild](/uploads/1/2/8/8/12880695/8599240.jpg?559)
Parsley Potatoe's
With plain yoghurt
I actually don't know if this dish is Austrian or German --- but doesn't matter.
This is a dish my mum made from time to time for my dad ... so I think this dish he brought from Austria to Germany.
This dish is simple and very delicous. You only need some potatoes, fresh parsley, dairy free margarine, salt and a cup of plain yoghurt. You also can serve it with a salad of your choice, whatever you like!
Parsley is full of Vitamin K,C and A --- also a good source for iron and folate.
Vitamin K
Two tablespoons of parsley have a whopping 153% of the RDA of vitamin K, which is necessary for the synthesis of osteocalcin, a protein that strengthens the composition of our bones. Vitamin K also prevents calcium build-up in our tissue that can lead to atherosclerosis, cardiovascular disease and stroke.
Finally, the vitamin K found in parsley is essential for synthesizing sphingolipid, the fat needed to maintain the myelin sheath around our nerves, and therefore our nervous system as a whole.
Sounds good to me :-)
Now get your ingredients together and start to ....
![Bild](/uploads/1/2/8/8/12880695/4298980.jpg)
... boil your potatoes. Leave the skin on, ok!
When ready, get the skin off and heat some dairy free margarine in your frying pan. Add the potatoes and fry until they start to golden.
![Bild](/uploads/1/2/8/8/12880695/6947125.jpg)
When they turned into a nice golden colour, add a lot of parsley. Add as much as you like, ok!
Fry for 5-10 min until the potatoes are covered with the fried parsley. Season with salt and turn off the heat. I prepeared 1 cup of Tofutti Fresh Cream Cheese in my food processor. I added the juice of half a lemon, a splash of soy milk, 1 tsp Linseed oil --- and processed to a creamy yoghurt.
Thats already it!!! SERVE and ENJOY
Fry for 5-10 min until the potatoes are covered with the fried parsley. Season with salt and turn off the heat. I prepeared 1 cup of Tofutti Fresh Cream Cheese in my food processor. I added the juice of half a lemon, a splash of soy milk, 1 tsp Linseed oil --- and processed to a creamy yoghurt.
Thats already it!!! SERVE and ENJOY