Tag Archives: Virtual Vegan Potluck 2013

Herbed Spaetzle (GF, V) with Roasted Garlic and Beet Puree – Virtual Vegan Potluck 2013


Winner of Best Side Dish at the November 2013 Virtual Vegan Potluck!

Welcome to your next side dish in this November’s Virtual Vegan Potluck! I am so excited about this potluck because I know I will gain such an abundant of new and delicious plant-based recipes for my upcoming holiday entertaining.

For the last potluck, I brought a Spring salad that contained a veggie that was fairly unique to many readers.  I am hoping, too, that this dish will elicit your curiousity, light fire to your taste buds and have you rushing like mad to your stove top.

However, I am betting you are already in your kitchen (or just crazy anxious to get there!) from reading all the previous potluck posts! (Grab a beverage and click here, if you need to go back to the beginning).

I am so excited about sharing this recipe with you! It’s been hard keeping it a secret for the past month.

Today, I am bringing to our table a savoury dish that is nutritious and satisfying, even for those carnivorous bellies. It was my Swiss and Austrian in-laws who first introduced me to this little noodle we call spaetzle.  It typically would be at our table on special occasions like New Year’s Eve and Thanksgiving. It’s such a treat that my husband and I served it our wedding reception nearly 17 years ago.

Traditionally, spaetzle consisted of flour, eggs, salt and water.  I enhanced the traditional recipe by not only eliminating the use of eggs, but by using a flour that is nutritionally superior to most.

For me, this recipe is another great example of how eliminating animal-based foods and gluten from your diet does not have you living without the dishes you so love.

Here is my side dish – an embellished, veganized and gluten-free version of the traditional “egg” noodle called spaetzle – topped with a roasted garlic and beet pureeHerbed Spaetzle


  • 2 flax eggs
  • 1/4 organic soft tofu
  • 1 tablespoon garlic powder
  • 1 tablespoon quinoa flakes
  • 1 cup sorghum flour
  • 1/2 cup tapioca flour
  • 1/4 cup potato starch
  • 1/2 teaspoon xanthan gum (or guar gum for corn free)
  • salt and pepper
  • filtered room temperature water (approximately 150 – 200 mL)
  • finely chopped chives or green onion and parsley

Dough: In a medium-sized mixing bowl, blend flax eggs with tofu. In a separate bowl, combine garlic powder, quinoa flakes, flours, tapioca starch, gums and salt and pepper.  Alternately, add water and dry ingredients (about a 1/2 cup at a time) to flax and tofu mixture. ***You will need a viscous dough, so adjust water accordingly. Mix slightly after each addition. Using a wooden spoon, mix in chopped herbs.  Let dough sit for 30 minutes or longer.

Now, this is where it really gets FUN! 🙂

Bring a large pot of water to a boil.  Prepare a cookie sheet by lining it with parchment paper.  Sit a colander in a large bowl and have it next to your pot of boiling water.

I prefer to use a spaetzle maker over a pot of boiling water to form the noodles. You can use a colander, but a spaetzle maker is so much easier and it really is an inexpensive kitchen gadget. (Great stocking stuffer, by the way!).

Using a soup ladle, scoop your viscous spaetzle dough in the “pot” of your spaetzle maker. Slowly, run the “pot” back and forth on the spaetzle maker’s track. The dough will drip down into the pot of boiling water and float to the top as spaetzle noodles. After a couple of minutes, scoop the spaetzle out of the pot with a slotted spoon and drain them in your colander. Once excess water has drained from the spaetzle, scatter them on your parchment lined cookie sheet.  Keep spaetzle in a low temperature oven, if planning to serve after all dough is cooked.

Spaetzle can be made a day or two in advance.  Once all noodles have been cooked, drained and brought to room temperature, they can be kept in glass containers in the fridge. To reheat spaetzle for serving, either drop noodles once again into a pot of boiling water then immediately scoop or fry in a non-stick frying pan. Spaetzle noodles are awesome fried with onions and garlic. 😉

Top plated spaetzle with warm beet puree and garnish with parsley.


  • 5 medium-sized beets, cooked and peeled(I used a pressure cooker)
  • 1 garlic head, roasted
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 1 tablespoon maple syrup

Bring beets and garlic to room temperature. Place all ingredients in a food processor and blend well.

Thank you for joining our potluck! Enjoy the rest of your dishes!

Your next delicious side dish is brought to you by Lemongrass and Ginger.  Click here:


If you missed the side dish from Robin Robertson’s Global Vegan Kitchen, then go back here:


Springtime Roasted Fiddlehead Salad

vvpLOGO    Welcome to your next salad in this Virtual Vegan Potluck!  I’m sure you mouth is now watering from all the appetizers, beverages, bread and previous salad posts!  I know mine is!

Considering it’s early May, I wanted to give you a salad that contains a veggie that marks the beginning of the Spring season.  Like the first robin on our front porch,  Spring has officially arrived when fiddleheads arrive at our farmer’s markets and local supermarkets.  For me, fiddleheads are a Springtime delicacy.

Fiddleheads are the furled fronds of a young ostrich fern.  Using my daughter’s words here – “they are cool looking”, as “they very much resemble a little gnome’s violin”.  Fiddleheads have a Spring-like and earthy flavour quite similar to asparagus, another one of my favourites.  This veggie is so nutrient-rich, mostly with iron, fiber, and omega 3 and 6 fatty acids, you just gotta love them!  They grow wild in my neck-of-the-woods, mostly along the banks of rivers and marshes.

I’m pretty big on raw foods, but this is one vegetable that should not be eaten raw. Traditionally, fiddleheads are boiled or steamed for 10-12 minutes.  I wanted to try a different method, so I went with roasting.  Roasting usually brings out the sweetness in vegetables, so it was worth a try.  Roasting fiddleheads, I am happy to report,  makes this unassuming vegetable a little more palatable for some fussy mouths (thinking of my 9 year-old here).


I hope you enjoy my Springtime Roasted Fiddlehead Salad! I tried to keep the recipe and ingredient list simple.  If you are unable to find some fiddleheads, you can always substitute asparagus or broccoli in this recipe.  But, if you really have the desire for fiddleheads, don’t wait too long.  They are only around for a short period of time (unless you acquire frozen ones!).  Without further ado, here is my recipe.


  • 2 cups of fiddleheads
  • 1/2 tablespoon melted coconut oil for roasting (or any other high smoke point oil)
  • 1 large carrot, sliced thinly on a diagonal
  • 1 celery stalk, sliced thinly on a diagonal
  • 2 green onions, sliced thinly on a diagonal
  • 1/2 red pepper, sliced
  • 1/4 cup parsley, finely chopped
  • 2 tablespoons cold-pressed extra-virgin olive oil
  • 1 tablespoon lemon juice, fresh
  • 1 garlic clove, minced
  • sea salt and freshly ground pepper to taste

Preheat oven to 350 degrees Fahrenheit and prepare a roasting pan with parchment paper.

Wash fiddleheads thoroughly in cold water.  Gently remove  browned tips and brown flakes.  Pat dry with a clean cloth.  Toss gently in a large bowl with melted coconut oil and place on prepared pan.  Be sure fiddleheads are spread out evenly on pan.  Add a sprinkle of sea salt, if you wish.  Roast fiddleheads for approximately 25 minutes, giving them a little flip halfway through roasting.  Let cool.

In a small mixing bowl, mix together olive oil, lemon juice, and garlic.  This is your salad’s dressing.

Prepare remaining vegetables and toss in a medium-sized serving bowl.

Once fiddleheads have cooled, add them to your serving bowl.  Whip your dressing with a fork and pour the dressing over the vegetables in your serving bowl.  Toss and serve.

Enjoy the rest of this fabulous potluck!