Potato-Kraut-Pancakes

 

Potato-Kraut-Pancakes with Caraway-Sauce

makes about 10
2lb potatoes
1lb Kraut
1 onion
1T corn starch
2T salt
2T oil
1/2 cup plain soy yoghurt
1t lemon juice
1/2-1t caraway seeds
1T chopped parsley
salt and pepper

Peel potatoes and grate coarsely.

 

Place potato grates in a large bowl, mix with the 2T salt and let rest for at least 30 minutes.
In the meantime blend yoghurt, lemon juice, caraway and parsley. Season with salt and pepper. Put sauce in the fridge and let it chill until needed.

Place kraut in a colander and press firmly, till most of the liquid is drained.

 

After the 30 minutes rest period, drain the potato and pour away the potato liquid. Grate the onion and mix with potato grates and the kraut. Add the starch and some pepper. Mix well.

Heat two cast pans with 1T oil each. Add the potato-mass portion-wise to the pan. A heavily loaded tablespoon should equal an average pancake.

 

Press flat and fry at medium heat for 20 minutes, turning the pancakes occasionally. Serve with caraway-sauce.

 

Pastry time!

After a quick glance at my balance, I am quite sure that I should dedicate my Vegan MoFo to the most delicious (and affordable) child of mother nature – the potato. So prepare yourself for a month of down-to-earth-meals, centered on pasta, potatoes and – since I do live in Germany – cabbage, which at this time of the year often means Sauerkraut.

Nonetheless the first post is about pastry, a receipt of my friend’s mother, who is really good at baking – unlike me. Plus she is one of the few non-vegans, who does not make a fuss of me being vegan and having me as guest. I appreciate this.

The “Flachswickel” is a traditional German pastry, if an English translation exists, I didn’t find it – “flax sleeve” doesn’t match exactly, but maybe gives you the idea.

Flachswickel

4 cups flour
1 cube yeast
7/8 cup Sunflower oil
½ cup warm soy milk
dash of salt
1T brown sugar
4T decorating sugar
2T almond slivers

Place the flour in a large bowl. Crumble the yeast and add. Add oil, brown sugar, salt and milk and stir with a wooden spoon, until you have an even dough.

Spread the decorating sugar and the almond slivers on your countertop. Carefully roll out the dough and divide it into 30 egg-sized pieces. Take on piece a time and stretch it. Dip the stretched piece into the sugar-nut-mixture, then fold one end upon the other (see picture).

Place the ribbons on a baking paper and let rest for 30 minutes.

Place the baking sheet in the preheated oven and bake at 350 degrees F. for 15-20 minutes.

Vegan MoFo is coming...

And I am taking part, too! Since I became a vegan only eleven months ago, I didn’t contribute anything to the past MoFos, so I am positively excited about this years MoFo.
I am no uber cook, but comparing my first steps in vegan cooking to the later receipts, there is a progress. At least I believe in this. ;) Normally I blog in German, not as regularly as I want to, but still fairly often. Maybe MoFo is good for a little kick in the a** too.

My MoFo will not be dedicated to a special theme, though due to me being a bit on the heavy side, I try to cook without too much fat. During the semester I live in a small apartment with only two cooking plates and a small oven, so most of the dishes don't require a fully fitted kitchen.

If you happen to read this and wonder, what Vegan MoFo is all about, take a look at the Vegan MoFo Headquarter.

 

See you in November!