Vegetarian German Food/recipes?

Question

Can anyone name me, and if possible show me and show the recipe for Vegetarian German meals/food.

Whether its cake, a meal ... whatever.

Thankyou.

Answer 1

Here you go-

Christmas Stollen-

INGREDIENTS

1 1/2 cups milk

1/2 cup white sugar

3/4 cup butter

1/2 teaspoon salt

2 eggs

2 egg yolks

5 2/3 cups all-purpose flour

1 ounce active dry yeast

1/2 teaspoon ground cardamom

1/2 cup raisins

1/2 cup candied citrus peel

1/2 cup candied cherries

DIRECTIONS

Scald milk. Add sugar, butter, and salt, and cool to lukewarm. Add 2 whole eggs, and 2 yolks. Mix.

Add to 3 cups flour and yeast in food processor. Process and let rise until double.

Add cardamom, raisins, citron, and cherries, and rest of flour. Process and put on floured board and knead. Let rise in greased bowl.

When risen, cut into 3-4 pieces. Roll each into an oval, butter, and fold in half lengthwise. Put on greased baking sheet, cover, and let rise until double.

Bake at 375 degrees F (190 degrees C) for 25 minutes.

Remove to rack. When cool, frost with white butter frosting and decorate with candied cherry halves and sprinkle with colored sugar.

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Kaes-Spaetzle-

INGREDIENTS

3 eggs

1 3/4 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon vegetable oil

1/2 cup water

1/4 cup vegetable oil

2 onions, halved and sliced

3 cups shredded Swiss cheese

1 tablespoon vinegar

1 teaspoon chopped fresh parsley, for garnish

DIRECTIONS

In a large bowl, combine eggs, flour, salt, 1 tablespoon oil, and 1/2 cup water. Mix until smooth, then let rest for 10 minutes. Meanwhile, heat 1/4 cup oil in a skillet over medium heat. Saute onion slices until golden brown; set aside. Preheat oven to 300 degrees F (150 degrees C).

Bring a large pot of lightly salted water to a boil. Place 1/3 of the dough into a spaetzle maker or coarse sieve or collander with holes about 4 millimeters in diameter. Let dough drop into boiling water. Boil until spaetzle rises to the top, then transfer to a 9 inch casserole dish with a slotted spoon. Cover with 1/3 of the cheese. Repeat layers with remaining spaetzle and cheese. Spoon fried onions over top.

Bake in preheated oven for 15 minutes, or until cheese is thoroughly melted. Before serving, sprinkle with 1 or 2 tablespoons vinegar, and sprinkle with chopped parsley.

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German Plum Rolls (Zwetschgenschnecken)-

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.

Bake in preheated oven until golden brown, 40 to 55 minutes.

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Answer 2

Having lived through the war with practically no meat available, Germans became vegetarian by necessity.  My grandmother would often cook the following for us:

Sauteed wild mushrooms with scrambled eggs and onions;

Steamed potato with quark (lean fresh yogurt-cheese) and chopped chives on top.

Gurkensalat (Cucumber Salad); thinly sliced salad cucumber, oil, cider vinegar, salt pepper and dillweed

Freshly picked sorrel and vinaigrette salad (sauerampfer)

(Sweet) grits with puree of freshly picked berries (strawberries, blackberries, raspberries, elderberries).

Woodruff tea, "wine" or jelly (waldmeister) made from dried plant, or blossoms.

Rote Gruetze (Red berry coulis or fruit pudding), a refreshing "soupy" dish that can be a main meal, often served with tips of whipped egg white. Clean 2.5 lbs berries or cherries, and bring to a boil in 1 qt water and 1/2 cup sugar; dissolve 2 tbsp cornstarch in some cold water, stir in bring to a brief boil until it begins to thicken, lemon zest optional .  Can be eaten warm or cold, also with whipped cream.

Griesnockerlsuppe, a broth with teaspoon-size grits dumplings.  1 cup coarse semolina or polenta flour, 1 egg, 3 oz. softened butter, pinch salt and nutmeg; blend well; refrigerate for 15 minutes; drop by the teaspoon into boiling broth and let simmer for 1-12 minutes; the dumplings are done when they float; serve  decorated with chopped chives.

Flaedle Soup, leftover crepes (German pancakes are thin like crepes), rolled up and cut into thin strips to make "noodles" and served in a broth with chopped chives or parsley.

Bohneneintopf, stew 2 lb fresh green beans, 1 chopped onion and 1-2 lbs potatoes until done; season with winter savory (Bohnenkraut), salt and pepper.

Lentil soup, stew lentils with carrots, potatoes and onions in a vegetable broth (Linsensuppe)

Graupensuppe, Stew pearl barley or groats with carrots and onions in a broth, flat parsley for health and decoration

Red beet salad (Rote Beetesalat); marinated red beets sliced on a mandolin, often served with similarly sliced white celery root.

Spaetzle, recipe and info at: http://en.wikipedia.org/wiki/Sp%C3%A4tzl...

served with stewed mushrooms and parsley.

Rose hip jelly and tea (Hagebuttenpuree, Hagebuttentee); the jelly is instrumental as a filling in German jelly doughnuts (called Krapfen in Bavaria, Berliners elsewhere); recipe at: http://recipegal.com/other/RoseHipJelly....

Rice pudding with cinnamon and grated lemon peel (Reisbrei mit Zimt und Zitrone); recipe at: http://www.cdkitchen.com/recipes/recs/37...

Apfelstrudel (apple strudel); sample recipe at: http://www.foodnetwork.com/food/recipes/...

but to qualify as a German dish, do not prepare with olive oil, but  corn oil or peanut oil, and although it is a nice touch, it is not  necessary to serve it with caramel or vanilla sauce.

We also often eat Birchermuesli.  If you can eat yogurt, then this is a good choice.  It is technically Swiss, but very popular in German vegetarian restaurants, and can be eaten as a main meal, not just for breakfast.  See a recipe at http://www.about.ch/culture/food/bircher...

http://www.motherearthnews.com/Real-Food...

Happy cooking!

Answer 3

Here are some recipes:

Hot German Potato Salad: http://vegetarian.about.com/od/potatoesa...

Greens with Tangerine Vinaigrette: http://findarticles.com/p/articles/mi_m0...

Vegan Christmas Cake: http://www.germanculture.com.ua/recipes/...

Zweibelkuchen: http://weizenwind.livejournal.com/133209...