Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

 Vegan Wholegrain Spaetzle with Browned Parsnips (This particular recipe is from my book,  World Vegan Feast.  The basic vegan spaetzle recipe-- wholegrain or not-- is at the end of this post. )

I really love homemade pasta, but I have to confess I don't make it that often these days. However, there is a quick and easy type of "drop noodle" (or "drop dumpling") that anyone of Northern Germanic, Austrian or Hungarian descent will know about, but many of the rest of us have more recently discovered. It's called spaetzle or spätzle or spätzli in German (pronounced shpet′slē), and galuska or nokedli in Hungarian. Similar drop noodles are called knöpfle or knödel in Southern Germany and Austria; and knöpfli in Switzerland. (Some of these words remind me of the Italian dumpling/pasta gnocchi, and, indeed, spaetzli are made in Northern Italy.) The German word is literally translated from German as "little sparrow".

You just mix up a batter, let it rest a bit and then scrape the batter (which is like a thick pancake batter) through some sort of device with holes so that it drops into boiling water like little beads. It cooks in a very short time. You drain it and serve it like any pasta, really. Spaetzle are usually served with gravies or cheesey, creamy sauces, or cooked in browned butter, but modern chefs are experimenting with many innovative ways of serving it. It is mixed with cooked greens, for instance, or herbs are added to the batter, or it is served with tomato sauce. A favorite German treatment for spaetzle is kaesesplaetzle, which are spaetzle mixed with cream and grilled chopped bacon, then topped with cheese and more bacon, and baked for half an hour or so. I'll have to work on a vegan version of that! But, you see, it can easily be used instead of macaroni or other pasta in casseroles.

Spaetzle seems to be all the rage just now-- like many other cheap, peasant foods of the past. The original version is made with white flour and lots of eggs. I devised a vegan version for the final issue of my newsletter, the Vegan Feast. We liked it fine, but yesterday I wanted to make a whole grain version that wasn't heavy.

White whole wheat flour came to mind, because it is lighter in color and lighter in taste than the ordinary whole wheat flour made from red wheat. Generally speaking, it is best to use an all-purpose or a bread flour for these noodles, because you need gluten to give them some "bite" (especially with no egg to hold them together). However, I only had white whole wheat PASTRY flour in my cupboard. That didn't deter me, however, and there is an option in the recipe for using that type of flour, with a little addition. Chickpea flour (or soy flour) provides the protein and color of eggs, and more whole grain goodness.

When I first made this recipe, I didn't have a spaetzle maker, so I improvised. Now I have two different devices, and I also have a food mill and a potato ricer, which can be used to make spaetzle that are more like long noodles (see below). Below, I'll post pictures and sources of various devices-- most are inexpensive.

IF YOU HAVE NEVER MADE THESE BEFORE, SOME VISUALS ARE USEFUL. TAKE A LOOK (These pics are not of vegan spaetzle, but it works the same). The vegan recipe for basic spaetzle is at the end of the post.

Here's a page with pictures of making spaetzle in the "Spaetzle hex" (or "Wizard").

Here's a youtube video of making them with a sliding spaetzle maker.

My spaetzle were little short ones, but this video shows how you can make long noodles with the spaetzle press  (this one makes s-shaped noodles.) You can use a potato ricer instead.

This video shows you how to make the batter (albeit, an egg batter), the resting process, and using a sliding spaetzle maker, then sauteing the spaetzle, which I didn't do, but it's an option. She also adds chopped herbs to her batter, which is a nice idea.

COOKING THE SPAETZLE:

SPAETZLE MAKERS:

IMPROVISED VERSION:
I didn't have a spaetzle maker the first time I made them, so I used a plastic grater-thingy with round holes that came with my mandolin slicer. I pushed the batter through with the back of a soup spoon:





My first batch of vegan spaetzle, made with my improvised device-- this batch was made with unbleached white flour.

It worked fine, but if you want to do this often, check out these spaetzle makers. (Who knew there would be so many?)

I now have one of these, Nana's spaetzle maker (also called a "pasta maker"):
(A metal steamer with similar holes would work as well.)


Canadian source
US Source

It fits over the pot and you scrape the batter through the holes with a bench scraper.

I also have a Norpro Stainless Steel Spaetzle Maker:
US Source
Canadian Source

And, also, there is a: Spaetzle Wizard


And a Spaetzle Pan
A metal steamer with similar holes would work as well.

And, why did I not think of using this ?? (Next time!) A food mill, for heaven's sake! (Use the disc with the largest holes.)




For images of even more spaetzle makers (both commercial and improvised), do a Google image search for "Pinterest spaetzle makers".

This picture is of my wholegrain version of spaetzle:
Printable Recipe


See serving suggestions at the end of the recipe, and see above for information on inexpensive and improvised Spaetzle makers. 

PS: "White whole wheat flour" is whole grain flour-- the only difference is the lighter color and milder taste.  If it comes from hard white wheat, it's good for making bread and noodles.  If it comes from soft white wheat, it's a pastry and cake flour.  I have seen a recipe or two using spelt flour, but I haven't tried that yet.



Happy Noodle-Making!

UPDATE: For recipes using this Lemon Curd, see my recipe for Creamy Vegan Lemon Curd Ice Cream with Rhubarb/Ginger Jam Swirl



and The Blooming Platter's Betsy DiJulio's recipes for Vegan Lemon Verbena Shortbread Sandwich Cookies with Vegan Lemon Curd Filling and Vegan Basil-Blueberry and Lemon Curd Ice Cream (with Lemonade Cooler Option).
This sweet spread is adapted from a recipe by food writer William Woys Weaver. It's a really novel recipe using parsnips, of all things, as the base! That intrigued me, because it sounded a lot more healthful than a sugar/cornstarch mixture (although I do have a recipe for that type of vegan lemon curd, because I don't always have parsnips around the house!). However, I found his recipe way too sweet and not lemony enough, plus I wanted to make it quickly, so here's my version.

BTW, parsnips are virtually fat-free and very low in calories (only 60 calories in 1/2 cup when cooked). Parsnips are a good source of folate and also contains some iron. This root vegetable is also a source of magnesium, potassium, vitamin C and pantothenic acid. 1 cup of cooked parsnips gives you a hefty 6.4 grams of fiber, too!

The finished product

                              Printable Recipe

BRYANNA'S QUICK VEGETABLE-BASED VEGAN LEMON (OR LIME) CURD
Yield: 2 1/4 cups

This lemon curd is delicious in tarts, as a cake filling, or as a spread on scones. NOTE: You can add a tiny bit of  natural food coloring for a more yellow or green look, if you like! (Here's another brand and one more.) You can also devise your own natural food color from your kitchen. For instance, some kale or spinach juice (from raw greens) can be used for a green color; or a bit of saffron water (soak a bit of saffron in hot water), or carrot or yellow beet juice to make the lemon curd a bit brighter yellow (you don't need much of either).  Here's an article on making food colorings.

NOTE: if you don't have a microwave oven, steam the cubed parsnips until tender instead of microwaving them, and cook the processed mixture in a small heavy saucepan over medium-high heat, whisking all the time, until thick and glossy. Proceed frm there as instructed in the recipe.

1 lb parsnips, peeled and diced
1 1/2 cup light granulated unbleached organic sugar
3 tablespoons vegan butter (try my homemade palm oil-free vegan "Buttah")
3/4 cup freshly-squeezed lemon or lime juice (or you can use bottled organic juice)
finely grated zest of two large organic lemons or limes
1 pinch turmeric
1 tablespoon more lemon or lime juice

Microwave the parsnips with 1 cup water in a covered 2-qt. Pyrex dish for 10 minutes, or til very tender.

Drain if necessary and place in a food processor with the remaining ingredients, except for the last tablespoon juice. Process until very smooth.

Scrape the mixture into a 2 qt microwave-proof bowl. Microwave on 100% power for 4 1/2  minutes, uncovered. Whisk until smooth and microwave on 100% power for 4 1/2 minutes more. It should be thick and glossy. Add the remaining tablespoon juice and whisk vigorously for a minute or two. Scoop the mixture into a jar or dish, cover and refrigerate. Keeps 2 weeks. Serve at room temperature.

Nutrition Facts 
Nutrition (per 2 tablespoons): 100.3 calories; 14% calories from fat; 1.7g total fat; 0.0mg cholesterol; 11.7mg sodium; 110.0mg potassium; 22.2g carbohydrates; 1.3g fiber; 18.1g sugar; 20.9g net carbs; 0.4g protein.






Enjoy!