Darkoshi

refreshingly zesty carrots

Sun, 06 Jul 2025 08:46:29 GMT

This is a good way to use up carrots that are dry or slightly bitter:

Peel, then grate the carrots. (I think I used 4 carrots)
Mix some frozen orange juice concentrate with water (I used about 4 tbsp or maybe more with 2 cups water)
Add about 2 tbsp apple cider vinegar to the OJ.
Add 1 to 2 tbsp maple syrup to the OJ.
Stir the liquid, then pour it over the carrots.
Let it marinate in the fridge.

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Vegan Butterscotch Apple Bars

Tue, 07 Jan 2025 08:55:28 GMT

Adapted from this recipe:
Salted Butterscotch Apple Bars (better known as Apple Brownies)

I made a double-batch of the above recipe, using these ingredients:

3/4 cup olive oil
slightly less than 2 cups of sugar, with some date syrup mixed in (as a brown sugar substitute as I didn't have any)
2 eggs' worth of egg replacer (the powder kind made from chia seeds and chickpea flour)
4 teaspoons vanilla
1 and 1/4 cup white wheat flour + 3/4 cup of other flour (millet & buckwheat)
2 teaspoons cinnamon
cardamom (I did not measure it; about 1/2 teaspoon)
1 teaspoon baking powder
1 teaspoon baking soda
1.5 teaspoon salt
3 cups apple, peeled & diced into 1/4 inch pieces (I used 1 small green apple and 2 red/green apples)

I mixed the ingredients together, stirring the diced apples in last.
I greased a large glass baking pan, 9.5" by 13.5", with coconut oil, and spread the batter in the pan.
I baked it at 350 degrees for 75 minutes. Then I turned the oven off and left the pan in for another 15 minutes before taking it out to cool.

The batter looked like this before baking:

These were the baked bars after transferring them into a different pan:

As mentioned before, they were very scrumptious! It is not very obvious there are apples in the final baked product, but they undoubtedly contribute to the sweet chewy goodness.

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Christmas Eve

Wed, 25 Dec 2024 11:32:57 GMT

An except from daily notes:
I got into my car, annoyed at the waste of my time. I had trouble pulling out the seat belt because even though I felt like I was reacting calmly, the seat belt could tell I was annoyed.

..

On some days, there is the feeling that every little thing which can go wrong, is going wrong. (Not big things, just little ones.) But realizing that lets me take the little setbacks more in stride. Oh yes, everything is going to go wrong today, so of course that happened.

..

We are doing Christmas Eve on Christmas Day this year. Perhaps for the first time; perhaps not. I'd have to check my notes.

I listened to Christmas music on the radio while baking tonight. I made a package of double chocolate muffins. I also made a veganized version of this recipe; it turned out very good:
Salted Butterscotch Apple Bars

After tasting the "Watkins Original Gourmet Baking Vanilla" which I bought last time as it was a better price than the other vanillas, I realized it is not the same as vanilla extract. I was probably tricked by the label saying "with Pure Vanilla Extract" in bold, but under that it says "with other natural flavors".

I am up way too late again; it's a habit and the "way too late" keeps getting later and later.

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Into the food processor throw

Fri, 06 Sep 2024 08:35:14 GMT

In some recipe I browsed, that wording was used and I found it cute.

I've been looking up recipes using green plantain flour or coconut flour, as I have both but haven't known what to do with them. They've been in my fridge for quite some time now. Not as long as the millet and buckwheat flours, which I bought back when I was trying out gluten-free, but I've at least used a part of them.

Oh dear...

It's Not You, It's Coconut Flour: 19 Times Coconut Flour Destroyed Something Delicious

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Grits

Mon, 31 Jul 2023 05:58:11 GMT

I finally used up the remainder of an 11-year-old packet of yellow stone-ground grits, after looking up some recipes. It actually tastes quite good this way, savory and somewhat creamy:

2/3 cup grits
5x that amount liquid; half soymilk and half water (1 + 2/3 cup of each)
2 vegetable bouillon cubes

I heated the water and soymilk and dissolved the bouillon cubes in it.
After bringing the liquid to a boil, I whisked in the grits and turned the temp to low.
I simmered the grits for an hour, stirring every few minutes to keep it from sticking to the bottom of the pot.
After removing it from the heat, I stirred in 2 tablespoons of non-dairy butter.

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Cucumber Salad

Sun, 18 Jul 2021 20:41:28 GMT

I used this salt-and-drain technique on my last batch, and it turned out so good.

Cucumber Salad, the way I like it:

Peel the cucumber(s). (Sometimes I do this and sometimes not. This time I did.)
Slice cucumber(s) into bowl. (Use mandolin to get slices as thin as possible.)
Sprinkle slices generously with salt.
Stir well and continue salting to distribute salt onto all the slices.
Cover the bowl and let it sit at room temperature for an hour or more.

The salt draws out liquid from the cucumber. This helps to remove any bitterness the cucumber may have had. It also makes the slices become soft and limp. (I prefer them this way. If you prefer firm crunchy slices, this recipe is not for you.) Without this step, it usually takes several days of storing the salad in the fridge for the slices to get to the same level of floppiness.

Drain the liquid from the slices.
Taste the slices. If too salty, rinse them off with fresh water and let drain again (then maybe re-salt to taste). If not too salty, leave be.

Sprinkle with onion powder (or whatever else you want to add).
Add some vinegar.
Stir well.

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browser stand-off. leeks & cilantro.

Sun, 28 Feb 2021 08:08:35 GMT

I'm in a standoff with my browser: I refuse to let it update as long as it keeps nagging me to update, and as long as I can't find a way to make it stop nagging.

It used to be when an update was available, it would pop up the message, and if I didn't choose to install it right away, it would remind me at a reasonable frequency, no more often than once a day. Now it is doing it multiple times a day. Suffice to say, I became very irritated and have dug my heels in deeper than ever. I don't want to completely disable updates, but... I haven't found any other solution so far. Maybe I'll need to downgrade to an older version. ::SNEER::
Bah.

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One of my phones popped up a message saying that a COVID-19 Contact Tracing app was available (the first such message I recall having gotten). But it was an app for the state of North Carolina. I live in South Carolina.

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Yesterday, my mom gave me leeks and a bunch of cilantro which she'd gotten from a friend.

I cut up and cooked the top dark green parts of the leeks separately from the rest. (I had read a webpage which said this part of the plant is inedible, but that is untrue. Perhaps on some plants the leaves are too tough to eat, but on these they certainly weren't.)

I stir-fried both parts in olive oil along with the cilantro. With the leek tops, I stirred in balsamic vinegar. It turned out quite good.

In the other pot, I added fresh ginger, a can of black-eye peas, and a package of potato gnocchi (after boiling it). It turned out quite good too.

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Today was like a warm spring day. Upper 70s. Flowers are starting to bloom. Yellow flowers grew from the bulbs which I had thought were small onions.

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Acorn Shortbread

Tue, 19 Jan 2021 06:01:14 GMT

December 2004 - I bought acorn starch at a Korean grocery.

September 2008 - I used some of the acorn starch (for the first time) to make a batch of acorn shortbread, but by mistake used the wrong amount of margarine.

Today: I used the remaining acorn starch to make another batch of shortbread. It was by now over 16 years old, but still seemed fine by scent and appearance.

To use up the starch now rather than leaving some left over for another decade, and to use up some other items, and to make it sweeter than last time, I adjusted the recipe and used:

1 cup acorn starch
1/2 cup buckwheat flour
1 1/2 cup white flour
1 cup margarine, melted
3/8 cup sugar
~1/2 cup maple (flavored?) syrup with walnut pieces in it
2 egg's worth of egg replacer powder

The dough wasn't dry and crumbly this time, but quite thick. I spread it out in 2 small pans so that the dough was approximately 3/4 to an inch high. I pricked the dough with a fork and baked it about 40 minutes.

While baking, it smelled of maple from the syrup.

It turned out well, but not particularly special. It makes a nice snack. The flavor is mild; mostly maple I'd say along with a not-quite-burnt but toasty flavor like a baked graham-cracker crust.

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spiced pumpkin puree

Fri, 13 Nov 2020 05:10:16 GMT

I made this tonight.

Dissolve 2 cubes of veggie bouillon cubes in a small amount of hot water and set aside.
Brown 3 medium onions, diced, in vegetable oil.
Add the bouillon water and continue to cook the onions til soft.
Stir in a good amount of pumpkin puree; I estimate 4 to 6 cups.
Add approximately 1.5 tsp nutmeg, 1 tsp curry powder, some cumin, and some diced fresh ginger.
Add 1 can coconut milk and stir well.
Simmer until done.

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recipes to use up overripe bananas

Mon, 12 Oct 2020 02:37:12 GMT

I'd veganize these recipes if I were making them.

Cranberry Banana Coffee Cake - (2 banana) looks good, if you happen to have a can of whole-cranberry sauce and pecans.

Cast-Iron Chocolate Chip Banana Bread - (3 banana) I'd bake it in a regular pan though.

Chocolate (Chip) Banana Muffins - (3 large banana)

Overnight Chocolate Banana Chia Pudding - (1 banana) This would probably taste best if the banana wasn't very overripe.

Creamy Banana Pudding Pie - (4 banana)

Homemade Banana Pudding (Gluten Free & Vegan) - (3 large banana)

Bananas Foster Oatmeal - (2 banana)

Banana Oatmeal Breakfast Cookies (Vegan, Gluten-Free) - (1 banana per 6 cookie). This cookie recipe was shown in video: MUST TRY Overripe Banana Recipes (Vegan)
Her overripe bananas look a lot nicer inside than mine do.

Tonight, I'm leaning towards making either the oatmeal or the pudding. Or maybe both as I have 5 banana to get rid of.

Update, 11:55pm: I made the Bananas Foster Oatmeal, using the given recipe except that I put all 5 bananas in it, mashed. Being very hungry, the oatmeal tasted quite good on its own before adding the sauce, and the sauce tasted quite good on its own too before adding the bananas. But with it all together, it tastes quite good too.

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Tonight I found out that there is a difference between cocoa powder and cacao powder. I don't think I've ever bought cacao powder, but until now would have wrongly assumed they were simply different terms for the same thing. Per that page, they are processed differently, resulting in the cacao powder having more nutrients, but the cocoa powder being less bitter.

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Dandelion Greens Saute

Sun, 12 Jan 2020 04:38:49 GMT

I was worried the dandelion greens might be bitter. But they turned out very good the way I cooked them. (It could be that the store-bought ones simply aren't very bitter to begin with.)

I dry-roasted some raw pine nuts, pumpkin seeds, and hazelnuts* in a pan with some salt, until the first one popped out of the pan. I set them aside. After they were cool enough, I rubbed the loose hazelnut skins off the hazelnuts and discarded the skins.

I squeezed the juice out of several miniature lemon-type citrus fruit that my mom gave me from her little tree. They look like tiny tangerines, but taste sour, though not quite as sour as lemons.** Then I cut up the remaining thin peels into small pieces, and set both aside.

I sauteed a clove of crushed garlic in some almond oil*. I added a leftover half package of Gardein Italian Saus'age (partially defrosted), and sauteed that till it started to brown.

Then I added the washed & chopped dandelion greens and citrus peel. After a few more minutes of sauteeing, I added the citrus juice. I also added a few handfuls of raisins. Then I continued sauteing it all until the dandelion got soft enough for my taste. Then I stirred in the roasted seeds & nuts, and sprinkled on salt.

*All of which I happened to have in my fridge; they're quite old. But they still tasted ok.

**They're not kumquats, though they look similar. They are a squat round shape rather than oblong and have a thinner peel. I remember reading the plant label after my mom bought the tree from somewhere, and that it had a warning about this variety being patented, so that you're not allowed to propagate it. The fruit have seeds; I'm not sure if my mom ever tried growing more trees from them. Now I'm curious if they would even grow, and am curious if my mom still has that plant label; it's been years since she got it. The tree is still in a pot, and she brings it inside every winter.

Summary of recipe ingredients:
1 bunch of store-bought dandelion greens (the large/long kind, not wild-picked)
~1/4 cup pine nuts
~1/4 cup raw pumpkin seeds
~1/3 cup raw hazelnuts (filberts)
~1/3 cup of lemon or other citrus juice
~1/8 cup of citrus peel, cut into small pieces (could use zest instead)
~1/3 cup raisins
~4 tbsp vegetable oil
1 clove garlic
~1.5 cups of vegan sausage slices
salt to taste

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wasabi chocolate ... matcha

Mon, 02 Dec 2019 05:41:53 GMT

Look what I came across!

I highly doubt this is vegan, but it sure sounds interesting:
Japanese Kit Kat - Wasabi Chocolate

Apparently they've got bunches of Kit Kat flavours in Japan. This one sounds good too:
Kit Kat SETOUCHI Salt and Lemon Japanese Chocolate

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Searching on "wasabi chocolate", I found these recipes:
Wasabi Swirl Chocolate Cookies

Ginger Wasabi Filled Chocolate Skulls

Wasabi Peanut Chocolate Bar

I suppose I could simply eat wasabi peas or peanuts together with plain chocolate to see what the combination is like. But that cookie recipe may be something I could try, too.

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There used to be a vegan matcha white chocolate bar that I liked, but I don't even remember the brand.

Well, shucks, this looks good:
Vegan White Chocolate Matcha Blondies

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baklava recipe

Tue, 07 May 2019 04:29:34 GMT

It'd been so long since I made baklava that I'd forgotten where my recipe was, or what it looked like. The recipe (unless I had another one too... did I have some cutouts from a Greek cookbook?) is actually titled "Kadaifi", from "The Compassionate Gourmet" cookbook. I usually substitute puff pastry sheets for the kadaifi pastry. (In the beginning, I'd made it a few times the semi-traditional way using phyllo dough sheets brushed with margarine, but that's much more tedious, and ends up drier anyway, I feel, compared to the much easier puff pastry sheets).

This recipe doesn't even mention rose water or orange blossom water, which makes me suspect I had another recipe too. I always put one or the other or both in the syrup. This recipe includes cinnamon and lemon, which is also very good, but the cinnamon tends to overpower the other flavors. I should use less cinnamon, or none, next time.

For the nut filling, normally I use walnuts and/or pecans. This time I used pistachios, cashews, and pecans, toasted.

Even double the amount of syrup from the recipe, seems a fairly small amount to me. But actually, after pouring it over the pan it does look quite adequate.

Update: It turned out very sweet. I think now that less syrup would have been fine... As long as there are plenty of slits cut into the top layer of pastry, so that the syrup can soak into the filling.

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good simple pea dish

Tue, 26 Dec 2017 02:58:14 GMT

I don't usually care much for peas, but this dish turned out good:

A bag of frozen peas (I think it was Cascadian organic, but didn't keep the bag), and a bag of frozen lima beans, boiled with 2 vegetable bouillon cubes until soft, then kept on low heat until most of the liquid was absorbed. The peas turned out nice and mushy inside (like pea soup), rather than sweet & juicy which I don't care for.

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cashew nougat cookies

Tue, 19 Dec 2017 03:44:51 GMT

I found some Archway Cashew Nougat cookies at Big Lots. I've had them before, and they are *so* good. They are also vegan, as far as I can tell from the ingredients.

This post is mainly a reminder for myself, so that I will remember what they are called in the future.

Dang, they are going for $10 a package on Amazon! They did cost $2.50 each at Big Lots. I'm going back anyway to return the unopened packages of inside-only hooks I had bought, so I will see if they have any more of the cookies left when I am there. Maybe other grocery stores carry them during the holiday season too; I'll have to look.

This Christmas Nougat cookie recipe supposedly tastes similar to the Archway cookies.

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artichoke "dip" recipe

Thu, 29 Dec 2016 06:46:33 GMT

This recipe was printed on the label of a can of artichoke hearts. Since I had a bit of leftover vegan Parmesan I wanted to get rid of anyway (I never liked the dairy kind before I became vegan, and the vegan one ain't that great either), and since all that melted cheese and mayo sounded quite tasty though unhealthy, I made it. Tastes great; can eat it straight without even dipping anything in it. The mayo could probably be omitted; not sure what it does besides making the final dish more oily.

Artichoke Dip (veganized)

14 ounces artichoke hearts, drained
1 cup mayonnaise (I used ~3/4 cup vegan mayo)
2/3 cup grated Parmesan cheese (I used ~1/8 cup vegan Parmesan)
8 ounces shredded mozzarella (I used ~6 oz vegan Daiya mozzarella shreds)
(I also added ~1/2 cup breadcrumbs.)

Coarsely chop artichokes. Mix in rest of ingredients. Spread in 8x8" baking pan.
Bake uncovered at 350 degrees for 25 minutes.

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cutting cauliflower

Mon, 25 Apr 2016 13:50:38 GMT

Note to self:

When cutting up a cauliflower head into smaller pieces, after breaking it apart into big chunks, for each smaller chunk, cut upwards through the stem part way, then use hands to pull both sides of the stem apart. That way the florets break apart on their own. If you cut all the way through the florets, then you end up with a lot more loose white pebbly bits.

Another note: Cauliflower is a food that can cause gas. That link also has a recipe for oven-roasted cauliflower, which looks quite good.

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doc martin! mole

Sun, 07 Feb 2016 02:57:54 GMT

They snuck in a new season of Doc Martin without me being aware of it. Now I'm already behind on the first 3 episodes.

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A jar of Mexican mole sauce, which my mom gave me, has been sitting in the back of my cupboard for several years. I wasn't sure what to cook with it, and since the main ingredient is chili peppers, I was afraid it would be too spicy for me. I envisioned it being as spicy as some of those Indian spice pastes in jars.

But today I finally cooked with it, using the guidelines posted by user mexicanjl on this chowhound page. I used a can of diced tomatoes as I didn't have any tomato puree. I cooked some vegan chicken strips, poured the sauce over them, and had pasta along with it. The mole is nowhere near as spicy as I was afraid of. It tastes more like paprika to me than hot peppers.

The empty mole jar has a smooth rim and can even be used as a drinking glass.

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dinner and dessert

Sun, 13 Dec 2015 05:18:42 GMT

Before Thanksgiving, I bought some pul qua squash, also known as opo squash, calabash, or bottle gourd. I'd never cooked it before, and wanted to see what it was like. I also bought a fennel bulb.

This week, while wandering through the vegetable section at Kroger, I remembered that the squash was still in my refrigerator's vegetable drawer! Out of sight, out of mind.

Today I belatedly remembered it again, so I've finally sauteed it. It's juicy and has a mild flavor, sort of like cooked cucumbers or chayote.

Note to self: Next time, cut out and discard the center spongy part of the squash. It has a rather unpleasant texture after being cooked.

While browsing recipes, I found a photo of caramelized fennel. It turns out that you can caramelize fennel, just like caramelizing onions! So I did that with my fennel. Yummy. That's how I should always prepare it from now on.

I used coconut oil for the caramelizing and sauteing - the first time I've cooked with coconut oil. It went well. Scooping the solid "oil" out of the jar with 2 spoons wasn't as awkward as I thought it might be.

marahmarie had linked to an article about how it is bad to fry food in vegetable oils, due to aldehyde toxins that form in the oils at high temperatures. Here is another article about the same study. Both seem to me to be rather lacking in details.

But that, along with other things I've read about the omega 6 to omega 3 ratio in vegetable oils, and how too much omega 6 causes inflammation, made me decide to try cooking and baking with coconut oil.

This last year, I've been mainly using sunflower, safflower, and olive oil. The sunflower and safflower oils are organic, expeller-pressed and naturally refined (terms explained here).

I'm still not convinced that naturally refined vegetable oils like those are necessarily bad, especially at the medium temperatures that I saute at.

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For dessert, I'm going to bake lazy cake cookies - a chocolate chip bar cookie made with cake mix. I'll use the Neat Egg substitute again, as it works so well in baked goods, and I'll use melted coconut oil instead of the butter.

Pistachio Pudding Cookies : another good-looking recipe, which I may trying making a vegan version of.

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vegan pecan pie recipe

Mon, 29 Dec 2014 07:00:10 GMT

This is my mom's pecan pie recipe. Note that this isn't like a typical non-vegan pecan pie (I hardly remember what they are like, but if my memory is right, they are softer on the bottom layer). This version is thick, sweet, nutty, gooey and chewy all the way through; sort of like a caramel nut candy in a pie shell. I love it.

1 vegan pie shell
1/2 cup margarine
1/3 cup dark corn syrup (I imagine any syrup would work)
1 cup powdered sugar
1 cup chopped pecans

The above amounts are for a thin pie. My mom doubles the amounts, and makes 1 thicker pie and one thinner pie from it. She adds extra stuff like cookies or bananas in the thinner one to make up for it having less filling.

Prick the pie shell in several places and bake it until it is lightly brown.

Heat & stir the margarine, syrup, and sugar until it is melted together and begins to bubble. Let it bubble for 2 minutes, then remove from heat. Stir in the chopped pecans. Pour it into the pie crust. Bake at 350 for about 20 minutes. If it starts bubbling too much after 10 minutes, turn the heat down to 300 or 275.

Let it cool down, then refrigerate it - I feel it tastes best chilled. However, the pie will become very stiff and hard to cut after being refrigerated. Syrup may also get under the crust, causing it to stick to the pan. So it is best to cut it into pieces before refrigeration, and after removing it from the refrigerator, you may need to let it warm up a bit.

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couscous

Mon, 27 Oct 2014 02:46:31 GMT

I used to like couscous, but lately whenever I've made it, it has seemed dry and bland.

Today I dissolved a vegetable bouillon cube in with the water, and also stirred in a small can of diced fire-roasted tomatoes.

It turned out pretty good, though I still wouldn't rave about it. The last bit of it on my plate, which had soaked up some oil&vinegar salad dressing from my salad, was tastier. So maybe stirring in some vinegar to begin with would make it zestier. Couscous would probably also be a good alternative to bulghur wheat when making tabouli.

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parsley walnut pesto

Sun, 05 Oct 2014 20:07:46 GMT

Parsley Walnut Pesto Recipe (vegan)

I decided to first saute the walnuts and crushed garlic in the oil. Then I stirred in the nutritional yeast. That by itself was yummy - the texture & taste of the yeast flakes plus oil was wonderful. I'll have to make that as its own dish sometime. After processing it with the parsley and other items*, the pesto turned out pretty tasty too.

I included the pesto in some burritos yesterday and Qiao remarked that they tasted quite good.

*Not having any miso or lime juice, I used salt and some of this kombucha lemon ginger drink instead. The drink is too strong and sour for me on its own so I figured it would make a good substitute for the lime juice.

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jicama salad recipe

Wed, 09 Jul 2014 03:13:46 GMT

This is a crunchy and refreshing salad.

Peel jicama and cut into cubes about 1/2 to 3/4 inch wide.
Mix vinegar* with frozen orange juice concentrate to taste, and pour it over the jicama.
Optionally, add a can of clementines (drained) and/or other fruit.
Tastes best after having been refrigerated a day or 2 to let the dressing soak in.

*I used pear-infused balsamic vinegar.

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cooking sticky rice notes

Mon, 12 May 2014 03:28:25 GMT

1.5 cups sweet/glutinous rice - rinsed it with water a few times.
Heated some water in pot, not quite to boiling.
Soaked the rice in the hot water for 10 minutes.
Stirred the rice to unclump it, then strained out the hot water.
Transferred the rice to a glass/pyrex dish, and added enough cold water to cover it by a finger.
(that was too much water).
Put the glass lid on, and microwaved it 7 minutes.
Stirred/fluffed the rice. Used a spoon to remove the extra liquid from the top.
Microwaved it another 5 minutes. Most of the water was absorbed, but the rice didn't taste cooked enough.
Stirred in some salt and sugar, and microwaved it another 4 minutes.
Then let it stand for a while.

It turned out pretty good. It's not as sweet as the sticky rice they serve in restaurants with mango.

Next time:
- add less water. Maybe re-use the hot water rather than adding fresh water.
- or plan the meal earlier in advance, and soak the rice in cold water for an hour rather than in hot water.
- use somewhat more sugar and add it earlier (1/4 cup? 3/8 cup?)

Based on info found on these pages:
thaitable
ricekingdom

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vegan spätzle recipes

Tue, 18 Feb 2014 01:39:58 GMT

I love eating spätzle, which is a type of German pasta, but it's traditionally made with eggs. My mom makes me a vegan version sometimes, using her "spätzle hobel" which is specifically designed for making them (though not absolutely necessary - a colander or potato ricer can be used instead; some people even use a cutting board and knife*).

As she couldn't find her usual recipe, I searched and found the following.

This version uses "Vegg" powder which is a special egg yolk replacer, as well as chickpea flour and regular flour:
http://dontfearthevegan.com/2013/01/11/moms-spatzle-german-vegg-noodle/

This version uses both corn flour and soy flour in addition to regular flour:
http://dieflaschenpost.blogspot.com/2007/04/sptzle.html

This version uses only regular flour, plus spices:
http://vegweb.com/recipes/vegan-spaetzle

This version uses tofu and fresh parsley:
http://veganepicurean.blogspot.com/2009/12/herbed-whole-wheat-spaetzle.html

This version uses nut milk for the liquid, but you could probably use soymilk instead:
http://theedgyveg.com/2012/10/14/german-spaetzle/

German Kaese Spaetlze recipe. Uses soy flour - could probably use egg replacer instead, and could use Daiya shreds for the cheese:
http://www.veganguerilla.de/kase-spatzle/

A simple recipe using flour, soymilk, oil, and baking powder:
http://www.veganappetite.com/2009/01/spaetzle-closed.html

A herbed version with fresh garlic, parsley, and chives:
http://profoundhatredofmeat.blogspot.com/2012/01/herb-spaetzle-with-shallot-marmalade.html

This version uses only chickpea flour, so it sounds like it is gluten free:
http://www.tamaraduker.com/2011/07/chickpea-spaetzle/

* The lady speaking in that video has such a wonderful accent. It reminds me of the town where my aunt lived. She's basically saying that you have to keep dunking the board in the hot water, and spreading the dough out very thin.

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