Another day, another Vegan MoFo theme! For today they asked us to recreate a restaurant meal. Lately I haven’t been eating out a lot since 1. obviously I really love to cook myself (I’m talking about the process, the experimenting, the outcome) 2. I’m a student on a budget and certainly can’t afford to buy high quality organic products and go to restaurants a lot 3. I don’t want to sound pretentious but I mostly prefer my own food actually. Luckily there are some people who pay for my restaurant meals every once in a while, mainly my grandma, my boyfriend and my mum. I try to repay them with homecooked meals whenever I can. There are a few restaurants I really enjoy in Munich (check out The Vegan Deli for perfect happy bowls or Tushita Teehaus for a nic cup of tea and some healthy cake). On a date with my grandma at Max Pett a few mont ago I had this meal featuring spinach dumplings, parmesan and lambs lettuce and loved it so much that I wrote it on my ‘to-cook’ list and now was the time to get into action.
I’m a huge sucker for any green vegetable and I certainly loooove spinach. Dumplings are a somehow traditional dish in Germany which are mostly rather stuffing, so I liked the idea to serve it with just a little bit of melted butter instead the mostly prefered mushroom sauce and a salad on the side. But spinach and mushrooms are indeed a perfect pairing, so I decided to add some roasted king oyster mushroom to the salad but that is really up to you. It’s all about the spinach dumplings and parmesan today. And those two together – unbelievably delicious. The recipe is simple although a little bit time consuming. I really do advise you to cook one sample dumpling to make sure it doesn’t fall apart during the process. If it does just ad some more flour. Also this recipe is all about generous seasoning and there can never be too much parmesan on top. And now go have fun!
60 g walnuts
40 g nutritional yeast
40 g bread crumbs
1/4 teaspoon sea salt
Put everything in a blender and pulse until well combined. Can be stored in the refrigerator for multiple weeks.
300 g white bread
300 ml soy milk
150 g spinach
1 clove of garlic
1 big pinch of sea salt, pepper, nutmeg
1/4 bunch of parsley and chives
4 tablespoon all purpose flour
30 g vegan butter
1. Cut off the bread crust and cut the rest into cubes. Put into bowl and add the warmed milk. Cover and let it sit for about 30 minutes.
2. Dice the onion, garlic and spinach. Heat up some oil in a pan and fry the onions until transparent, then add the garlic and spinach. Cook until the spinach is wilted.
3. Add the spinach, spices, herbs and flour to the soaked bread and mash until well combined.
4. Fill a big pot with water and get it to a boil and add some salt. Shape the mixture into small dumplings and cook them for 15 minutes (I recommend you to take the time and cook one sample dumpling to make sure it doesn’t fall apart – if it does, add more flour).
5. Remove from water and place on a plate. Melt the butter and drizzle it over the dumplings. Sprinkle generously with the walnut parmesan.