Vegetarian Reuben Sandwich(Virgin Reuben)

Ingredients:

Sauerkraut

1 tablespoon extra virgin olive oil

1 small onion, thinly sliced

1 garlic clove, thinly sliced

1 lb sauerkraut, drained and rinsed

1 sweet apple, peeled, and grated (optional)

generous pinch allspice

salt

fresh ground black pepper

Russian Dressing

1/4 cup mayonnaise

1 tablespoon chili sauce (or ketchup or try Thai chili sauce for a kick)

1 dash hot sauce

1 tablespoon fresh chives, minced

1 tablespoon fresh dill, minced (optional)

2 teaspoons capers, chopped

1 teaspoon fresh lemon juice

Sandwiches

1 tablespoon extra virgin olive oil (optional)

12 slices tempeh bacon (you can leave this out or use veggie bacon, tofu bacon, seitan or wham=vegetarian ham)

1 -2 tablespoon unsalted butter, softened

8 slices rye bread (or pumpernickel bread)

12 slices dill pickles

2 cups grated swiss cheese (8 ounces)

kosher salt

fresh ground black pepper

Directions:

1 Heat the olive oil in a medium saucepan on medium heat.

2 Add the onion and garlic; cook until golden brown, about 15 minutes.

3 Add the sauerkraut, apple(if using), and allspice, season with salt and a generous grinding of black pepper.

4 Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more(you want all the liquid gone).

5 For the Russian dressing:.

6 Mix all the dressing ingredients together, cover and chill until ready to use.

7 For the Sandwich:.

8 Heat a grill pan on medium low heat.

9 If using the tempeh: Heat the vegetable oil in a large skillet over medium-high heat, and cook the tempeh, in batches as needed, until crispy golden brown, about 3 minutes. Transfer to paper towels. If using other options, cook as directed.

10 Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a work surface. Spread some of the Russian dressing on. Evenly lay the pickles, tempeh(or other options) if using, sauerkraut, and then cheese on top. Top with second slice of bread, to make 4 sandwiches.

11 Place the sandwiches on the grill and cook about 2-3 minutes on each side, turning once so both sides get nice and golden brown, about 4-6 minutes total.

12 Serve hot. Enjoy!

German Apple Cake

Ingredients:

2 eggs

3/4 cup vegetable oil

2 cups sugar

1 teaspoon vanilla

2 cups flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

4 cups peeled chopped apples

Directions:

In large bowl, beat eggs and oil until smooth.

2Add next 6 ingredients and mix well.

3Fold in apples.

4Pour into greased 9 by 13 pan.

5Bake at 350F degrees for 50-55 minutes.

Apple Strudel (Apfelstrudel)

Ingredients:

1,5kg sourish apples

Juice from ½ lemon

150g melted butter

4 tablespoons of breadcrumbs

100g sugar

1 teaspoon of cinnamon

100g raisins

4 tablespoons of powdered sugar

Directions:

Knead the strudel-dough until it is elastic and smooth and doesn’t cleave anymore.
Punch it onto the board consistently to get it pliant enough.
Oil the dough and let it rest under a warm bowl for half an hour.
In the meantime, hull the apples, quarter them and slice them.
Sprinkle them with the lemon juice to prevent them from getting brown.
Clean the raisins in a sieve and mix them with sugar and cinnamon.
Roll out the dough on a clean dish towel with flour on it to a rectangle.
Lift the dough with the backs of the hands and stretch it from the middle
over the backs of the hands.
Pay attention to not ripping holes into the dough.
The dough must be thin enough for the pattern of the dish towel being visible.
Butter the dough, coat it with the breadcrumbs and put the apple slices on it.
Leave a space of about an inch at the borders of the dough.
Distribute the raisins evenly and coat it with the sugar-cinnamon-mixture.
Wrap the sides and roll the strudel in.
Put it on a baking sheet coated with baking paper. The joint has to be downward.
Butter the dough and bake it for 35minutes at 200°C in the oven.

The Apple Studel is traditionally being eaten hot with cold vanilla sauce.
And it can be eaten also at afternoon coffee with some vanilla ice.

Pan Cakes

Introduction:

This is a recipe you can find all over the world in very many variations.

Ingredients:

 

7 oz. (200g) flour

2 Eggs

7 fl.oz. (250 ml) milk

7 fl.oz. (250 ml) water

a pinch of salt

some butter

For each pancake a tablespoon apricot jam

For each pancake a teaspoon confectioner’s sugar or cinnamon

Directions:

Mix all ingredients.
Give a ladle of the dough in a hot pan with some butter in it and swing the pan until the dough is regular spread over the pan.
Fry the pancake on both sides until it is golden-brown coloured. Keep the pancakes warm in the oven.
Spread a tablespoon apricot jam on each pancake and roll it up. Sprinkle every pancake with a teaspoon confectioner’s sugar or some cinnamon.

If you want thinner pancakes use a little more milk or water
This is not a very regional recipe, but if you want to make a Swabian pancake soup you need this recipe as a basic, but without apricot jam and confectioner’s sugar.

German Apple Ring

Ingredients:

3 eggs

30g powdered sugar

150ml cream

150g flour

1 dash of salt

4 apples

some fat

2tbs sugar

1tbs cinnamon

sugar crystals

Directions:

Seperate the eggs and batter the yellow of the egg together with the powdered sugar.
Then mix it with the cream.
Whisk the egg-whites until stiff and put them into the dough.
Now incorporate the sieved flour.
Spice it with a pinch of salt.
Then peel the apples, remove the cores and cut the apples into slices.

Heat fat in a pan, plunge the apple rings into the dough and fry them in the fat.

When they’re done, degrease them with kitchen paper.

Mix the sugar and the cinnamon and stray it onto the warm rings.
You can also serve them with semi-stiff cream and with sugar crystals strayed onto the apple rings.

German-Style Red Cabbage

Introduction:

"If your family likes the sweet-tart flavor found in many German dishes, they'll enjoy this recipe. The cabbage, apples and onions are cooked with vinegar, sugar and a variety of spices-the end result can't be beat!"

Ingredients:

1 medium head red cabbage, cored and sliced

2 large tart apples, peeled and sliced

1 medium sweet onion, sliced and separated into rings

1 1/2 cups water

1 cup cider vinegar

1/2 cup sugar

1 tablespoon butter

1 teaspoon salt

6 whole peppercorns

2 whole allspice

2 whole cloves

1 bay leaf

2 teaspoons cornstarch

2 teaspoons cold water

Directions:

In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.

Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

German Plum Rolls (Zwetschgenschnecken)

Introduction:

"In Germany, cakes made with plum are very popular. This variation can be made as either a whole cake or as individual 'tarts.' I call them 'rolls' due to their appearance. They are very delicious on a Sunday fall afternoon with a hot cup of tea! They're best when still warm and served with whipped cream!"

Ingredients:

1 cup chopped almonds

1 1/3 cups cream cheese

1/2 cup milk

1/2 cup vegetable oil

1 pinch salt

5/8 cup white sugar

1 teaspoon ground cinnamon

4 cups all-purpose flour

1/4 cup baking powder

7/8 cup plum butter

1 3/4 pounds plums, pitted and diced

2 tablespoons butter, melted

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch springform pan.

Place a skillet over medium-high heat. Toast the almonds in the hot skillet until they turn brown; set aside to cool.

Combine the cream cheese, milk, oil, salt, sugar, and cinnamon in a bowl. Mix in the flour and baking powder; knead together until smooth. Place the dough on a lightly floured surface, and roll the dough into a 20-inch square. Spread the plum butter, plums, and toasted almonds over the dough. Roll the dough up tightly like a jelly roll. Cut into 12 even slices. Arrange rolls in prepared pan. Brush butter over top of the rolls.