REQUEST: Vegetarian German Dishes
Debora Weber-Wulff
lmfo...@watyew.uwaterloo.ca (Lise M. Fortin) writes:
>Help! My theatre group is having a get together at which we're serving
>typical german foods. Several people are vegetarians, and none of us
>knows a good german vegetarian main dish. Any suggestions?
^^^^^^^^^^^^^^^^
Now that's an oxymoron! German dishes are meat + potatoes + veggie +
"sosse" (gravy). But you could just cook "normal" vegetarian food and
give it a German name!
Use soya meat for "gulasch" (more Hungarian) or "geschnetzeltes", or
make sesame/cheese patties called "Kaeseschnitten", or "*adellen"
(Frickadellen are hamburger patty like things) with * in {soy, Karott, ...}
Guten Appetit!
Debora Weber-Wulff web...@inf.fu-berlin.de, d...@math.fu-berlin.de
Scott Fisher
|>
|>
|> lmfo...@watyew.uwaterloo.ca (Lise M. Fortin) writes:
|>
|> >Help! My theatre group is having a get together at which we're serving
|> >typical german foods. Several people are vegetarians, and none of us
|> >knows a good german vegetarian main dish. Any suggestions?
|> ^^^^^^^^^^^^^^^^
|>
|> Now that's an oxymoron! German dishes are meat + potatoes + veggie +
|> "sosse" (gravy). But you could just cook "normal" vegetarian food and
|> give it a German name!
|>
|> Use soya meat for "gulasch" (more Hungarian) or "geschnetzeltes", or
|> make sesame/cheese patties called "Kaeseschnitten", or "*adellen"
|> (Frickadellen are hamburger patty like things) with * in {soy, Karott, ...}
Gah. I'm not a vegetarian, but I play one for many friends. One
of my pet peeves (whoops, wrong froup) is the overuse of soy fillers
in place of meat. If you're going to make a vegetarian meal, make
it *honest*. Leave tofu for the Asian food and concentrate on good
protein complementarity and a selection of ingredients that capture
the sense of the cuisine you're using.
How about cabbage rolls? Cabbage has some protein in it, not much
but more than you might think. Fill them with lentils cooked in
paprika, lemon, caraway and onions and serve them with a nice tart
gravy opposite spaetzle. You could adapt the gravy that Jeff Smith
makes for a German pot roast, by simmering carrots, celery and
onion, minced, in red wine and a little sugar and vinegar, then
thicken it with crushed ginger snaps and pureeing the whole thing.
It was excellent on the pot roast and spaetzle, and would be great
on cabbage rolls, or on potatoes, or potato pancakes, or noodles...
There's also an Alsatian dish made with white beans, which typically
uses smoked meats or fish but needn't if you adapt it carefully. I
can't recall the name; it's similar to the cassoulet of Toulouse in
France, but more like a choucroute. In fact, choucroute wouldn't
be bad; simmer sauerkraut with apples, juniper berries, onions,
caraway seeds, and a few whole allspice in white wine and serve
with potato pancakes or thick egg noodles. (German vegetarian side
dishes, of course, abound.) Or maybe the best thing to do would be
to get a good German cheese, a loaf of fresh, chewy dark farmer's rye
bread, and some Spaten Pils.
BTW, many many thanks to those who posted the potato pancake recipes
here recently. They really hit the spot.
Tory Boroff
> >knows a good german vegetarian main dish. Any suggestions?
> ^^^^^^^^^^^^^^^^
>
> Now that's an oxymoron! German dishes are meat + potatoes + veggie +
> "sosse" (gravy). But you could just cook "normal" vegetarian food and
> give it a German name!
>
> Use soya meat for "gulasch" (more Hungarian) or "geschnetzeltes", or
one of my favorite dishes while growing up was my mom's "hungarian gulash".
it consisted of beef strips rolled in flour and cooked in a thickish brown
sauce and served over noodles.
i've recently become an ovo-lacto vegetarian and have been trying to think of
a meat substitute for this dish. any suggestions????
--
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\ tort...@bsu-cs.bsu.edu : I had been hungry, all the Years--My Noon had
/\ 00VIB...@BSUVAX1.BITNET: Come--to dine--I trembling drew the Table
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