All the world is nuts about
What's in The Nut Gourmet
CELEBRATE OKTOBERFEST WITH BAVARIAN ZEITGEIST!
I had been pondering Oktoberfest and rouladen for about a year--the idea was deliciously enticing and kept meandering through my mind off and on. But doggone it, the details remained rather muddled and refused to surface--until now. As often happens, the aha moment strikes when fate intends it! This year, rouladen happily joins the wild and crazy Oktoberfest celebration at my table.
While many Americans think of Oktoberfest as an October celebration, they may be surprised to learn the festival actually takes place toward the end of September and lasts for two weeks, ending the first Sunday in October.
But I, along with my fellow Americans, tend to spin and tweak things in unique and tangled ways, turning Oktoberfest into an October holiday. Isn't October a spectacular month to throw a party that celebrates good friends, great food, and mugs of beer?
Here's the story behind this awesome bierfest that originated in Bavaria. The original Oktoberfest had a sweet, romantic beginning that dates back to October 17th in the year 1810. Crown Prince Ludwig wanted to celebrate his marriage to Princess Therese of Saxe-Hildburghaussen with a little extra fan-fare that went beyond the stiff and often formal, customary royal rituals. He simply wanted to throw his bride a grand party.
To celebrate the happy occasion, the crown prince invited all the residents of Munich to attend the celebration in the large field at the entrance to the city gates. Thousands attended to see the colorful parade and drink enormous quantities of "bier." And because the prince wanted to close the "bierfest" on a high note, the last day of the event featured horse races with crowds cheering jubilantly along with the royal family.
Today's Oktoberfest in Munich is considered the largest festival in the world and is still a very well attended bierfest held in huge brewery-sponsored tents that hold thousands of enthusiastic celebrants. Imagine the gallons of beer consumed during the festivities of this historic, cultural event! The celebration has become a 16-day jubilee that begins with a parade and features dancers, along with a variety of performers dressed in traditional costumes. There are carousels, roller coasters, a Costume and Riflemen's Procession, and a concert of brass bands. Although the event no longer includes horse races, there is plenty of merrymaking.
Though Americans call the event Oktoberfest, Germans have named it Wies'n, shortened from Theresienwiese, a word that means Theresa's fields, referring to the field where Crown Prince Ludwig, who later became King Ludwig I, celebrated his marriage to Princess Therese.
And in honor of the annual Oktoberfest, Munich breweries create a special brew with an alcohol content of 4.5%. If you're not into the heady bubbles of a mug of beer, perhaps raising a mug of bubbly of a different nature lends plenty of celebration spirit--let the sparkling non-alcoholic apple cider flow!
Foods usually consumed at traditional Oktoberfest celebrations rely heavily on animal products, but this Oktoberfest menu is for those of us who love to celebrate with a compassionate heart guiding food choices. The beer can still flow liberally, because there are many, many vegan beer choices brewed by small, craft breweries throughout the U.S.
Perhaps you'll find some or all of the following recipes enticing enough to serve at your Oktoberfest celebration:
Vegan Oktoberfest Menu
Sweet and Sour Cabbage Borscht (from Vegan for the Holidays)
Oktoberfest Kale Salad
Bacon Stuffed Vegan Rouladen
Bavarian Meatballs in Gravy
Bierfest Potato Salad
Potato Pancakes (Latkes) with Sour Cream (from Vegan for the Holidays)
Red Cabbage and Apple Stir Fry (from Vegan for the Holidays)
German Style Sweet and Sour Green Cabbage
Paradise Scalloped Potatoes (from The Nut Gourmet)
Boiled Potatoes with Mustard Sauce
Apfel Kuchen (Apple Cake)
SWEET AND SOUR CABBAGE BORSCHT
While the base of this borscht features a thin beet broth, the many chunky vegetables, potatoes, and beans make the soup robust and wholesome. Now, don't forget the Tofu Sour Cream!
Yield: 5 1/2 quarts, 12 soup-course servings, 8 main-dish servings
1 pound (453g) beets (5 or 6 small), peeled and diced
12 cups (3 liters) water
2 teaspoons salt
1 bay leaf
1 clove garlic, crushed
2 to 3 large carrots, cut into 1/2-inch (1cm) slices
2 cups (480 ml) cooked white beans, or 1 (15-ounce/424g) can cannellini beans, drained and rinsed
1 (28-ounce/793g) can tomatoes, coarsely chopped
2 stalks celery, cut into 1/2-inch (1 cm) slices
1 green bell pepper, chopped
1 large potato, scrubbed and cut into bite-sized chunks
1 onion, chopped
1 small head green cabbage (about 1 1/2 pounds/675g), cut into quarters and cut into 1/2 inch (1cm) slices
1/3 to 1/2 cup (80 to 120 ml) dark brown sugar, firmly packed
1/3 to 2/3 cup (80 to 160 ml) freshly squeezed lemon juice
1 1/2 cups (360 ml) Tofu Sour Cream (recipe below)
- Put the beets, water, salt, bay leaf, and garlic in a 10- to 12-quart (10 to 12 liter) stockpot. Cover and bring to a boil over high heat. Decrease the heat to medium-high and simmer 20 to 25 minutes, or until the beets are fork-tender.
- Add the carrots, beans, tomatoes, celery, bell pepper, potato, onion, and cabbage to the stockpot. Cover and bring to a boil over high heat. Decrease the heat to medium and simmer about 20 minutes, or until the vegetables are tender.
- Season with the brown sugar and lemon juice. Ladle the soup into bowls and place a dollop of Tofu Sour Cream into each serving.
There is no mistaking the liveliness of this soup. The first spoonful greets not with a whisper but with a delightfully pungent zap. The flavor of sauerkraut is unmistakably robust, yet the medley of vegetables does a great job of taming the soup into a delicious, hearty, and satisfying one-dish meal. Because of the simplicity of ingredients, this soup can be ready in about an hour from start to finish.
Yield: 8 servings
2 medium onions, coarsely chopped
2 large carrots, sliced
2 stalks celery, chopped
1 cup (240 ml) water
6 cups (1.5 liters) vegetable broth or water
1 (28-ounce/793g) can diced tomatoes
1 (14-ounce/396g) chub GimmeLean Sausage flavor, coarsely chopped
2 cups (480 ml) sauerkraut with about 1/2 cup (140 ml) liquid
4 medium red or white rose potatoes, cut into bite-size pieces
1/3 cup (80 ml) barley
4 bay leaves
1/2 teaspoon dried dill weed
Salt and pepper to taste
Tofu Sour Cream
- Combine the onions, carrots, celery, and water in an 8 to 10-quart (8 to 10 liter) stockpot and cook and stir over high heat for about 4 to 7 minutes until the vegetables have begun to soften. Add small amounts of water as needed.
- Add the vegetable broth, tomatoes, sausage, sauerkraut, potatoes, barley, bay leaves, and dill weed and bring to a boil over high heat. Decrease the heat to medium and simmer gently for about 20 to 25 minutes until the potatoes and barley are soft.
- Season to taste with salt and pepper, if desired. Ladle into soup bowls, and drop a dollop of Tofu Sour Cream into the center of each bowl.
OKTOBERFEST KALE SALAD
What could be more fitting for an Oktoberfest meal than a lusty kale salad with roasted root veggies to serve as a tasty first course or to add to the dinner buffet? This salad gives the oven a little workout roasting the beets and potatoes while the home chef is preparing the kale and remaining vegetables.
With this medley of vegetables, the ever-popular kale salad leaves summer behind and takes up an intuitive autumn sense with its choice of heartier, drier vegetables so apropos during the cooler season.
Yield: about 5 servings
4 small golden beets, peeled and cut into 1/2-inch (1 cm) wedges
2 large red or white rose potatoes, scrubbed and cut into 1/2-inch (1 cm) wedges
2 tablespoons organic canola oil
1 large red beet, peeled and cut into 1/2-inch (1 cm) wedges
1 large bunch kale
3 cups (720 ml) chopped purple cabbage
2 medium carrots, coarsely shredded
1 large apple, chopped
3/4 cup (180 ml) toasted walnuts
Your Favorite Salad Dressing
- Preheat the oven to 375 degrees F. (Gas Mark 4) and have ready 2 large rimmed baking sheets.
- Put the prepared golden beets and the potatoes in a large zipper-lock plastic bag and add the canola oil. Shake the bag to coat the vegetables completely. Put the beets and potatoes on one of the baking sheets.
- Put the red beets in the same plastic bag and toss well to coat them with the oil. Put the red beets on the second baking sheet. Put both baking sheets in the oven and roast for 30 to 35 minutes, or until just fork tender. The red beets may take a bit longer to soften.
- While the beets and potatoes are roasting, tear the kale into bite-size pieces, discarding the ribs. Put the kale in a large, wide salad bowl. Add the cabbage and toss well.
- When the beets and potatoes are soft, remove from the oven and allow them to cool slightly. Put the red beets in the center of the kale and add clusters of the golden beets and potatoes surrounding the red beets.
- Alternate clusters of the carrots and apples between the golden beets and sprinkle the walnuts over the top. Bring to the table and toss well. Serve with dressing on the side.
BACON-STUFFED VEGAN ROULADEN
Here's a fun and very delectable roly-poly dish to serve for this festive occasion. With a little planning ahead, all you'll need to do shortly before serving is tuck the prepared rouladen into a 350 degree F preheated oven for about 10 to 15 minutes. Garnish the rouladen after reheating to keep it looking perky.
Yield: 4 to 6 servings
1 large onion, sliced, slices quartered
4 cloves garlic, minced
2 to 3 cups (480 to 720 ml) water
2 large eggplants (about 1 pound (453g) each), peeled and sliced lengthwise into 1/4-inch thick slices
3 strips tempeh bacon, coarsely chopped
1 (10-ounce/283g) jar German style stone ground mustard
1/3 cup (80 ml) shredded vegan cheddar cheese
2 dill pickles, sliced
1 (12-ounce/340g) jar roasted red bell peppers, cut into 1/2-inch (1 cm) wide strips
Tofu Sour Cream
- Have ready 2 large, well-oiled rimmed baking sheets and preheat the oven to 350 degrees F. (Gas Mark 4)
- Put the onions and garlic in a large, deep skillet. Add 1/2 cup (120 ml) of the water and cook and stir over high heat for about 15 to 20 minutes. Keep the remaining water close-by, adding 1/2 cup (120 ml) at a time as needed to cook the onions until very tender. When the onions are very soft, allow the liquid in the pan to evaporate, stirring continuously. The onions will begin to color. Continue cooking and stirring until the onions are nicely browned. Turn off the heat and set aside.
- Meanwhile, arrange the eggplant slices on the prepared baking sheets and roast for 20 to 25 minutes, or until fork tender and pliable, but not mushy. Remove and set aside.
- When the onions are cooked, put them in a food processor. Add the bacon and pulse briefly until well combined.
- To assemble the rouladen, leaving the eggplant slices on the baking sheet, spread each slice with about 1 1/2 tablespoons of the German mustard. Divide the onion-bacon mixture among the eggplant slices and spread it evenly to within 1 inch (2.5 cm) of the narrow edge. Sprinkle with the cheese and place 2 slices of pickles across the center. Lay 1 strip of the bell pepper crosswise over the pickles. Finally, beginning at the wider end, roll each eggplant slice into a roll, and secure it with two or three toothpicks.
- If preparing ahead, cover with plastic wrap, and refrigerate until 30 to 45 minutes before serving. Preheat the oven to 400 degrees F. (Gas Mark 6) and cover the pan lightly with aluminum foil. Warm for about 20 minutes.
- If serving shortly after preparing, preheat the oven to 400 degrees F. (Gas Mark 6) while assembling the rouladen. Cover lightly with aluminum foil and warm for about 15 to 20 minutes. Serve with Tofu Sour Cream on the side.
What foodie wouldn't love to sink a set of choppers into these delectable vegan meatballs that shout gleefully with the definitive character of an Oktoberfest celebration? This jovial Bavarian festival becomes even more jolly with these gravy-smothered meatballs on the menu. And wait 'til you see how easy they are to make! You'll love that this hearty main dish can be made ahead and gently warmed in a preheated 325-degree F oven for about 10 to 15 minutes.
Yield: 12 meatballs
1 (16-ounce/453g) chub Lightlife Gimme Lean Sausage
1/2 pound (226g) red potatoes, scrubbed and finely grated
2/3 cup (160 ml) finely chopped onion
1/2 cup (120 ml) old-fashioned rolled oats
1 tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups (420 ml) vegetable broth
1 1/4 cups (300 ml) unsweetened soymilk
2 tablespoons rice or distilled vinegar
2 bay leaves
2 garlic cloves, minced
1 teaspoon salt
2 whole cloves
Freshly ground pepper to taste
1 1/2 tablespoons cornstarch
1 1/2 tablespoons water
Sprig of herbs (parsley, cilantro, dill, basil)
- TO MAKE THE MEATBALLS, combine all the meatball ingredients in a large bowl and mix with your hands, squeezing the mixture through your fingers until all the ingredients are well combined and evenly distributed.
- Form the mixture into meatballs about 1 1/2 inches (3.5 cm) in diameter and put them on a dish near the stovetop. Set aside.
- TO MAKE THE GRAVY, combine all the ingredients in a large, deep skillet and bring the mixture to a boil over high heat. Watch carefully to avoid a messy boil-over.
- Reduce the heat to medium-high or medium and cook for 2 to 3 minutes to blend the flavors.
- Using a large spoon to transfer the meatballs, gently lower them into the bubbling gravy. Carefully turn the meatballs over to coat them with the gravy. Cook for about 15 minutes, turning them about half way through.
- Combine the cornstarch and water in a small cup and stir quickly, dissolving the cornstarch and forming a runny paste. Add the paste to the bubbling sauce a little at a time, stirring gently with a wooden spoon until thickened to desired consistency.
- To serve, carefully transfer the meatballs and gravy to an attractive serving bowl or recessed platter. To garnish, sprinkle the top lightly with paprika and add a sprig of fresh herbs.
BIERFEST POTATO SALAD
There are probably hundreds of ways to make potato salad. Traditionally, this age-old favorite party salad is dressed with mayo, a rather fatty ingredient. In an effort to reduce the fat content and still create a potato salad with satisfying flavor, I ditched the mayo completely and turned to cider vinegar. I decided to combine my end-of-the-summer tomatoes and bulbous bell peppers in a potato salad that would reflect the stunning harmony of the autumn season's dazzling colors. And the result is a gorgeous salad that's also deliciously flavor-drenched.
The salad is also a good keeper that can be made a day ahead or enjoyed as a leftover that still retains bright beauty and lusty flavor.
Yield: 5 to 6 servings
2 pounds (1 kilo) Red or White Rose potatoes, scrubbed, cut into bite-size chunks
1 small onion, coarsely chopped
1 3/4 teaspoons salt, divided
1/4 cup (60 ml) apple cider vinegar
1 cup (240 ml) cherry tomatoes, halved
1 orange bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
6 to 8 green onions, chopped
1 (8-ounce/326g) package tempeh bacon, chopped
1/2 teaspoon ground pepper, or to taste
1/4 bunch parsley, for garnish
- Put the potatoes and onion in a 4-quart saucepan (4-liter) with water to cover. Add 1 teaspoon of the salt and cover the pan. Bring to a boil over high heat. Reduce the heat to medium-high and cook until just fork tender, about 5 to 6 minutes.
- Drain the potatoes and transfer them to a large bowl. While the potatoes are still hot, pour the vinegar into the bowl and toss well with a wooden spoon.
- Add the cherry tomatoes, bell peppers, green onions, and tempeh and toss gently.
- Add the remaining 3/4 teaspoon salt and pepper and adjust the seasonings to taste. Transfer to an attractive serving bowl and garnish with the parsley.
POTATO PANCAKES (LATKES)
WITH TOFU SOUR CREAM AND APPLESAUCE
Close your eyes and imagine the heavenly flavor of crisply fried potato pancakes, and you'll begin to smile. Yes, they're that good! You can prepare potatoes many different ways, but nothing matches the flavor and texture of these melt-in-the-mouth delights. Just remember that shredded potatoes oxidize quickly and turn dark, so have the rest of the meal prepared before making the pancakes.
Makes 16 to 20 (3-inch/7.5 cm) latkes
1 large sweet onion, coarsely chopped
2 1/2 to 3 pounds (1 to 1.5 kilos) russet potatoes, scrubbed and coarsely shredded
1/4 cup (60 ml) matzoh meal
1 1/2 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
1 to 1 1/2 cups (240 to 360 ml) organic canola oil
1 1/2 cups (360 ml) Tofu Sour Cream
- Line two large platters with a double layer of paper towels, and keep more paper towels handy to place between the layers of the cooked latkes.
- Put the onion in a food processor. Pulse until the onion is minced, stopping occasionally to scrape down the work bowl. Transfer the onion to a large bowl.
- Add the potatoes, matzoh meal, salt, onion powder, pepper, and garlic powder to the bowl and mix well to distribute evenly.
- Heat about 1/4 inch (.5 cm) of oil in two large skillets over medium-high to high heat. If using an electric frying pan, adjust the thermostat to 375 degrees F. (Gas Mark 5). When the oil is hot, drop the potato mixture into the skillets and flatten slightly with the back of the spoon to form 1/2-inch (1 cm) thick pancakes. (If the pancakes are too thick, the outsides will be crisp but the insides will not be thoroughly cooked.) Cook 1 to 2 minutes, or until the bottoms are golden brown. Turn with a spatula and cook the other side until golden brown. Transfer the cooked latkes to the prepared platters.
- Add oil to the skillets as needed and repeat the process until all the pancakes are fried, placing paper towels between each layer of the platters. Serve with Tofu Sour Cream and applesauce on the side.
Baked Potato Pancakes
Before preparing the latke mixture, heat the oven to 425 degrees (Gas Mark 7) and line two or three rimmed baking sheets with parchment. Prepare the pancakes just as you would if frying them. Drop the prepared pancake mixture onto the parchment, making each pancake about 1/2-inch (1 cm) thick. Flatten the tops of each pancake slightly for even baking. Bake for 20 minutes, remove to a serving platter, and enjoy with sour cream and applesauce.
TOFU SOUR CREAM
Potato pancakes taste even better with a dollop of Tofu Sour Cream--you might even call it the "icing on the cake." It surprises people to discover that extra-firm silken tofu becomes such a close replica to real sour cream.
Yield: 1 1/2 cups (360 ml)
1 (12-3-ounce/424g) box extra-firm silken tofu, well drained
1/4 cup (60 ml) freshly squeezed lemon juice
1/2 teaspoon rice vinegar
1/4 teaspoon salt
Put all the ingredients in a food processor. Process until smooth and creamy, stopping occasionally to scrape down the work bowl. Use immediately or refrigerate for 8 to 12 hours to thicken. Stored in a tightly covered container and refrigerated, Tofu sour Cream will keep 1 week.
RED CABBAGE AND APPLE STIR-FRY
While one or more green vegetables are frequently part of meals served during the autumn season, I like to add a sweet and sour dish that contributes a pleasing pungency to the offerings. This easy-to-prepare red cabbage stir-fry looks stunning next to the green veggies on the plate and delivers appealing flavor diversity. It's also a blessing to the home cook because it can be prepared up to two days ahead.
Yield: 8 servings
1 small to medium head red cabbage, shredded
1 large onion, chopped
3 large carrots, shredded
2 Granny Smith apples, chopped
3 cloves garlic, thinly sliced
1/2 cup (120 ml) water
3 tablespoons balsamic vinegar
3 tablespoons brown sugar, firmly packed
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt
1/4 teaspoon ground pepper
Pinch cayenne (optional)
- Combine the cabbage, onion, carrots, apples, garlic, and water in a large, deep skillet or wok. Cook and stir over high heat for 3 to 5 minutes, or until the vegetables are just softened. Add 1 or more tablespoons of water as needed to prevent burning.
- Add the balsamic vinegar, brown sugar, lemon juice, salt, pepper, and optional cayenne, and cook another minute to blend the flavors. Adjust the seasonings, and serve warm, at room temperature, or chilled.
GERMAN STYLE SWEET AND SOUR GREEN CABBAGE
Gotta have a good old-fashioned cabbage dish for Oktoberfest--after all, green cabbage, or weisskraut, is practically synonymous with German cuisine. This is one of those simple preparations busy cooks really appreciate. Once the ingredients are combined in the skillet, the cooking hardly requires much attention at all. This cabbage dish zings with zesty flavors and makes an excellent choice to accompany the heartier entrees.
Yield: 4 to 5 servings
- Combine all the ingredients in a large, deep skillet, cover and bring to a vigorous boil over high heat. Cook for 1 to 2 minutes to blend flavors.
- Reduce the heat to medium or medium-low and simmer gently for 20 to 25 minutes, or until the cabbage is softened. Check frequently to make sure there is sufficient liquid in the pan. Do not allow the cabbage to run dry.
- Transfer the cabbage to an attractive serving bowl and garnish with cluster of parsley and apple slice.
PARADISE SCALLOPED POTATOES AND CASHEWS
Scalloped potatoes are an old-time creation that was probably popular in Grandma's kitchen. I've adapted this simple classic for the vegan table and enhanced it with cashews, miso, and nutritional yeast to create a dish that truly earns its name. With it's complex and tantalizing flavors, this delicious potato dish is a perfect fit on the Oktoberfest menu.
Yield: 4 to 5 servings
2/3 cup (160 ml) cashews
1/4 cup (60 ml) freshly squeezed lemon juice
3 tablespoons white miso
1 1/2 cups (360 ml) unsweetened soymilk
2 tablespoons nutritional yeast flakes
1 teaspoon salt
Freshly ground pepper
1 pound (453g) Red Rose or White Rose potatoes, scrubbed and thinly sliced
3 green onions, chopped
1 ripe tomato, diced
2 tablespoons coarsely ground walnuts
- Preheat the oven to 375 degrees F. (Gas Mark 5) and have ready an 8 x 8-inch (20 cm) glass baking dish. Grind the cashews into a fine meal in the blender, food processor, or mini-chopper. Transfer to a medium bowl and set aside.
- To prepare the sauce, combine the lemon juice and miso in a small bowl. Blend it with a spoon or a small whisk until smooth, and add to the ground cashews. Stir in the soymilk, nutritional yeast, salt, cayenne, and pepper, and mix until thoroughly combined.
- Spoon a small amount of the sauce into the baking dish, using just enough to cover the bottom.
- Layer half of the potatoes, green onions, and tomatoes in the baking dish and cover with half of the sauce. Make another layer with the remaining potatoes, green onions, and tomatoes, and finish with the remaining sauce.
- Cover the baking dish with aluminum foil and bake for 1 hour and 10 minutes. Remove the dish from the oven, and sprinkle the top with paprika and the ground walnuts before serving.
BOILED POTATOES WITH MUSTARD SAUCE
While boiled potatoes taste great on their own, they become a delicious excuse to enjoy the pungent mustard sauce served on the side. The fun part is dipping those bite-size chunks of potato into the tangy sauce and experiencing the lively kick the piquant pair of condiments deliver. This easy recipe provides another tasty opportunity to enjoy potatoes during Oktoberfest.
Yield: 6 servings
2 medium Russet potatoes, peeled and cut into large chunks
2 medium Red Rose potatoes, scrubbed and cut into large chunks
3/4 teaspoon salt
2 tablespoons minced parsley
3 tablespoons German-style whole-grain mustard or Dijon mustard
3 tablespoons prepared non-dairy horseradish
2 tablespoons vegan mayonnaise
- Combine both potatoes and salt in a 4- or 5-quart (4-or 5-liter) saucepan with water to cover by 1 inch. Cover the pan and bring to a boil over high heat.
- Reduce the heat to medium and simmer gently for about 5 to 7 minutes, or until the potatoes are just fork tender. Avoid overcooking or the potatoes will become mushy.
- Drain the potatoes and transfer them to a serving bowl. Garnish with a sprinkle of parsley over the top.
- To make the Mustard Sauce, combine the mustard, horseradish, and mayonnaise in a small bowl and mix well. Serve on the side.
APFEL KUCHEN (APPLE CAKE)
Yield: 6 servings
1 cup (240 ml) well-mashed firm tofu
1/2 cup (120 ml) softened dairy-free margarine
1/4 cup (60 ml) organic sugar
1/4 cup (60 ml) water
Zest of 1 lemon finely minced
1/4 to 1/2 teaspoon vanilla extract
2 cups (480 ml) all purpose flour
3 large Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced
3 tablespoons fresh lemon juice
3/4 cup (180 ml) organic sugar
1 teaspoon ground cinnamon
1/4 cup (60 ml) organic sugar
2 tablespoons all purpose flour
2 tablespoons softened dairy-free margarine
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
- Lightly oil an 8 x 8-inch (20 cm) baking dish and preheat the oven to 350 degrees F (Gas Mark 4).
- To make the dough, combine the tofu, margarine, sugar, water, lemon zest, and vanilla in a medium bowl and mix well with a wooden spoon. Add the flour and stir and mash the ingredients to form a soft dough.
- Spoon the dough into the baking pan and use the back of a spoon to press the dough evenly over the bottom of the pan.
- To make the filling, combine the apples, lemon juice, sugar, and cinnamon in a large bowl and mix well. Spoon the mixture over the dough layer.
- To make the topping, combine the sugar, flour, margarine, cinnamon, and vanilla extract in a small bowl and mix well using the fingers to form fine crumbs. Sprinkle the crumbs over the apple layer.
- Bake for 30 minutes. Cover the baking pan with aluminum foil, and bake another 10 minutes to soften the apples. Cool the kuchen, cut into serving portions, and serve warm, room temperature, or chilled.
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