Philly CheeseChick'n Sandwiches

By Corina (based on a sandwich at the Herbivore in San Francisco)

French baguette
Daiya mozzarella cheese
Red bell pepper thinly sliced
Vegenaise
Gardein Chick'n Scallopini

Open the baguette, spread ample Vegenaise on both sides, place only a few thin slices of red bell pepper on one side, cover in cheese.

Bake in the oven with the chick'n separate until the cheese is melted and the chick'n is hot. Remove from oven, put a piece of chick'n on one side of the sandwich, close, and enjoy!

Ginger salad

1 block of extra-firm tofu or 2C cooked fava beans (with salt and oil)

pickled ginger (see here https://pizzasushiicecream.blogspot.com/2019/09/pickled-ginger.html)

lettuce

2 tomatoes

2 carrot

1 handful basil

Annie's Goddess dressing or strawberry vinaigrette or liquid gold

Cut the tofu into small pieces (1cm by 1cm cubes). Add a bit of oil to a pan, and fry the tofu until the outside starts to become golden. Cut about 1 teaspoon of pickled ginger into tiny pieces, and add this with about 1 teaspoon of the pickling ginger into the hot pan with the tofu. Continue to fry for 2-3 minutes while stirring regularly.

Wash the salad ingredients and cut into mouth-sized pieces. Mix together in a bowl, and add the tofu and ginger. Split into bowls, each adding dressing to their taste.

Marillenknoedel (Austrian apricot dumplings)

By Dieter Lukas

8 apricots

sugar

3/4 parts flour

1/4 part tapioca starch

1/3 teaspoon baking powder

4oz / 110g vegan cream cheese

4oz / 110g vegan sunflower butter

breadcrumbs

For the dough, mix the cream cheese and the butter with flour, tapioca starch and the baking powder with your hands until it forms a smooth dough that doesn't stick to your hands or to the bowl.

Wash the apricots, and de-stone them by cutting into the apricot from one side (so that it can be closed again). Pour in sugar to fill the stone hole.

Divide the dough into eight pieces, and one by one stretch them out on a plate. Place an apricot inside, and wrap the dough all around.

Boil water in a large pot. Use a spoon to gently put the dumplings inside. Continue to have the water boiling at medium heat. The dumplings will take ~10 minutes to finish, you can easily tell when they are done as they will start to rise from the bottom and float.

Remove the dumplings from the water and place on a plate to rest. Heat three tablespoons of butter in a pan, add four handfuls of breadcrumbs and stir. Add the dumplings, and fry them while turning them frequently so that they get evenly coated with the breadcrumbs. It will take about 3 minutes to fry them.

Mix sugar with cinnamon, and sprinkle generously over each dumpling before eating.

Cream of mushroom soup

By Dieter

1 clove garlic
250g mushrooms (1 carton)
pinch+ nutmeg
pinch garamasala
1 vegetable stock cube (vegan)
salt
black pepper
250ml Oatley cream

• Fry mushrooms and garlic in oil until soft
• Add spices and stock cube
• Add cream
• Blend in a blender (high for creamy, low for lumpy)

Apfelstrudel (German Apple Strudel)

By Lucia Lukas

This is a recipe Luci taught me on my first visit to meet Dieter's parents in 2011 (and then taught me even more details in April 2014). This traditional German dish is super yummy!

Dough
200g White flour
5-7 T Warm (to the touch) water
50g Sunflower oil or melted margarine

• Mix the dough ingredients with your hand until you can roll it into a ball that is pliable and sticky and a uniform color
• Oil the ball and place it in the pan that you warmed the water in (which is still warm) and let it sit for at least 30 min (can sit as long as you want)
• When the ball has been warmed, put a dish cloth on the counter and sprinkle with flour. Roll the dough out so that it is so thin that you can read a newspaper through it ;) Brush melted margarine on top to keep it elastic (especially on the parts that are broken
• Grate hard white bread (can make it hard by toasting it) over the rolled out dough to soak up the water from the apples (can use flour instead of bread)

Filling
4 Apples (really good ones), cut in large chunks or small slices
100g Sugar
1/4 C Raisins (optional)
1 T Cinnamon (optional)

• Mix all of the filling ingredients in a bowl
• Place the filling on the rolled out dough, avoiding the edges and not making it too tall
• Make it into a roll by lifting up the edge of the towel (nearest you) and letting gravity make it into a roll
• Put the roll on a baking sheet and brush with oil (this makes the outer crust crispy)
• Bake for 30-40 min

Nussecken (German nut cookies)

By Lucia Lukas

This is another popular German Christmas cookie :)

Dough
150g / 5.3oz flour
1/2T baking powder
65g / 2.3oz sugar
vanilla sugar
65g / 2.3oz Earth Balance salt-free butter

• put on baking tray, spread apricot jam on top, then add Topping...

Topping
100g / 3.5oz Earth Balance salt-free butter
vanilla sugar
2T water

• melt together and add:

100g / 3.5oz ground hazelnuts
100g / 3.5oz cut hazelnuts

• bake for 20-30 mins at 180C
• cut in triangles
• add melted chocolate to the corners

Vanillekipferl (German vanilla moon cookies)

By Lucia Lukas

When we lived in the UK, Luci used to make these and send them to us for Christmas. Now that we live in the US, we don't think they would get past customs so we learned how to make them ourselves!

150g Earth Balance salt-free vegan butter
50g Sugar
210g Flour
75g Ground almonds or hazelnuts
Powdered sugar
Vanilla

• mix butter, sugar, flour, and nuts
• put dough in fridge for 10 minutes
• make a roll, cut pieces, form them into crescent moons
• bake at 180 celsius for 8 minutes (check colour)
• coat in mixture of powdered sugar and vanilla (vanilla flavored sugar is better because the vanilla is already mixed in, but you can also pour vanilla into powdered sugar and mix it together)