Veganizing The Königsberger Klopse, Part 2

A while ago we posted about or first attempt to make vegan Königsberger klopse. Now we have a recipe for soy balls that actually look like balls. It’s very similar to the one used in Sopranos style lasagne recipe, but the spices and cooking method are different. In the picture below they’re served with boiled potatos and carrot and lentil salad.

Vegan Königsberger Klopse

3 dl textured soy protein
vegetable broth
1 potato
2 dl rolled oats (or dry bread crumbs)
1 dl wheat flour
1 onion
1 big garlic clove
marjoram, thyme and parsley
1,5 tbsp capers
2 tbsp vegan worchestershire sauce
pepper
salt if needed
pinch of cayenne or chili
margarine and oil for baking

Cook the potato in boiling water. Peel and mash it. Chop the onion finely and mince the garlic clove. Put the soy protein into a bowl, add some broth and stir with fork. Keep stirring and add more broth until the soy protein is moist. Remember that it’s easier to add broth than remove it, so add only little bit at time. Let the mixture sit for 5-10 minutes. Combine all the ingredients. Wet your hands and make balls, about 4cm diameter. Grease a wide oven proof dish with margarine and put the balls in it. Brush them with oil and pour about 1dl water to the dish. Bake in 225 celsius degrees for 45 minutes. Add more water if needed. Cover with foil in the end of baking if the balls look dry.

Meanwhile boil some potatos and make the caper sauce. The recipe for the sauce is in the earlier post. Put the balls in the sauce, make sure they’re all covered and wait few minutes before serving.

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Barletto

I’m not sure if barletto is a real word, but I use it for a dish that is like risotto, but made of barley instead of rice. I try to avoid cooking with rice for environmental reasons, and barley is usually a great alternative. Sometimes it’s even better. Today I made some barletto with Jerusalem artichokes and served it with soy cutlets and grated carrots.

Jerusalem Artichoke Barletto

1 tbsp margarine
1 tbsp oil
2-3 shallots
1 garlic clove
3 dl broken barley
1 dl dry white wine
about 12 dl vegetable broth (or water)
2-3 dl Jerusalem artichoke cubes
1 tsp basil*
2 tsp parsley*
(freshly ground) black pepper
salt if needed

Chop the shallots and mince garlic. Heat the oil and margarine in a pot. When the margarine is melted, add shallots and fry for a minute or two. Then add the garlic and fry one more minute. Next put the barley to the pot and fry few minutes, constantly stirring. Add the wine and cook on low or medium heat, stirring often, until the wine’s been absorbed. Add 1 dl broth and again cook, stirring often, until it’s been absorbed. Keep adding 1-2 dl broth, stirring often and adding more when the previous broth’s been mostly absorbed. When you’ve added about half of the broth, add the Jerusalem artichoke cubes, basil and parsley. Continue adding the broth until the barley and Jerusalem artichokes are soft. Barletto should be moist, but not wet. Add more broth if it looks dry and cook a little longer if it looks wet. Season with freshly ground pepper and taste. Add salt if needed.

*Fresh herbs are always better than the dry ones, so if you have fresh basil and parsley, use 1 tbsp basil and 2 tbsp parsley and add them to barletto at the same time with the salt and pepper.

Getting To Know The Jerusalem Artichoke

Friends of ours gave us a big bag of Jerusalem artichokes, because they had more than they could eat.  I had never cooked Jerusalem artichokes, but after doing some research I was sure they would be great if I baked them with cream and potatoes. So yesterday’s dinner included creamy potatoes & Jerusalem artichokes, pea & sweet potato loaf and cabbage & carrot salad.

maa-artisokka

Creamy Potatoes And Jerusalem Artichokes

500g potaotes
500g Jerusalem artichokes
6 garlic cloves, or to taste
2-3 tbsp oil
2dl oat cream
salt and pepper
margarine or oil for greasing the dish

Fill a bowl with cold water. Peel the Jerusalem artichokes and put the peeled ones to the cold water, so they won’t get dark and ugly while you peel the rest of them. Peel the potatoes and garlic cloves. Heat the oil in a large pan. Cut the Jerusalem artichokes, potatoes and garlic cloves to thin slices and fry them in the oil 5-10 minutes or until they start to get soft. (If you don’t have a big enough pan, you can do it in two batches.) Add the cream and season with salt and pepper. Heat throughly and transfer into a greased oven proof dish. Cover with a lid, oven prood plate or aluminium foil and bake in 200 celsius degrees for 45 minutes. You can remove the lid for last 10-15 minutes to get a brown surface.

Kappa Maki And Other Sushi

Today I made my first sushi. I had eaten sushi once in my omnivorous times, and it had fish in it. Miyoko Nishimoto Schinner’s Contemporary and Traditional Japanese Cooking: Simple, Delicious and Vegan had good sushi rice instructions, which I used. The book said it the amount of rice serves 6-12 people, and I thought half of it would be a dinner for two + some leftovers for lunch next day. I was wrong, we had so much sushi that it looked like we were having a Japan themed party. I guess we’re eating sushi the rest of the week.

Making the sushi was easier than I thought and it was fun. I made kappa maki (cucumber maki) and other maki rolls. I don’t know if the other rolls have Japanese names or do they eat that kind of combinations in Japan, but they were good. I served them with wasabi and Kikkoman shoyu.maki1Leftt: avocado and toasted sesame seed maki. Middle: wasabi, toasted sesame seed and bell pepper maki. Right: avocado, cucumber and toasted sesame seed maki.

maki2Left: wasabi, cucumber and bell pepper maki. Right: carrot (cooked with little bit of water, soy sauce and mirin) and toasted sesame seed maki.

maki3

Left: avocado, cucumber and bell pepper maki. Right: kappa maki.

Sushi Rice

1l rice
1l water
1 dl sugar
2 dl sushi vinegar
1 tbsp mirin
1,5 tbsp sea salt

10 nori sheets

Put the rice to a large pot. Fill the pot with cold water, stir with your hands and pour off the water. Repeat until the water is fairly clear. Pour 1l water to the pot and soak the rice at least 30 minutes. Put the lid on (don’t remove it while cooking) and turn the heat to high. When water starts to boil, turn the heat to medium and cook 5 minutes. Turn the heat low and cook 5-10 minutes. Turn the heat off and let the rice sit 5-10 minutes.

Combine sugar, vinegar, mirin and salt in a pot, bring to boil and let cool. Stir the rice with a big spoon or spatula and add some vinegar at the same time. If the rice stops absorbing the liquid, don’t add more. Choose the fillings you want to use and prepare them: cut all the vegetables to thin sticks, deseed the cucumber, toast the sesame seeds etc.

Finally, make the maki rolls. I followed Isa and Terry’s instructions.