PP 3 German Favorites Gone Plant-Based

Chef: Claudia Rolnick, Claudi Glows

Blaukraut

Makes: 4-6 Servings

Prep Time: 20 min

Cook Time: 40 minutes

Total Time: 1 hour

INGREDIENTS

• 1 head red cabbage

• 1 onion

• 2-3 garlic cloves

• 1 red apple

• 2-3 T apple cider vinegar

• 1 c vegetable broth

• Salt and pepper to taste

DIRECTIONS

1. Dice onion and mince garlic; sauté both in a bit of water. Cut the apple into small pieces and add to the pot.

2. Cut cabbage into strips and add to the pot.

3. Add all other ingredients, mix well, cover, and cook on low for about 45 min or until cabbage is tender.

4. While the Blaukraut is cooking start your Schnitzel.

Portabello Mushroom Schnitzel

Makes: 4-6 Servings (# of mushrooms)

Prep Time: 20 min

Cook Time: 40 min

Total Time: 1 hour

INGREDIENTS

• 1 c flour of your choice (I prefer oat flour, as all of my recipes are also gluten-free.)

• 1 c gluten-free breadcrumbs

• 1 c soy milk

• 1 t salt

• 1 t garlic powder

• 4-6 Extra large Portobella Mushrooms

• 1/4 t pepper

• garnish, lemon slice or parsley sprig

DIRECTIONS

1. Preheat oven to 400 degrees F.

2. Place the first three ingredients in separate bowls

3. Mix spices into the bread crumbs.

4. Wash and de-stem the mushrooms. Cover each mushroom in flour, then milk, then breadcrumbs, making sure to get both sides.

5. Place the mushrooms on a lined baking sheet and bake for about 40 min or until crispy.

6. While these are baking, start preparing Pommes. You will place the sweet potatoes in the oven with the Schnitzel 10 minutes in.

7. Turn them over halfway through for even cooking.

8. Serve piping hot out of the oven.

9. Enjoy

Pommes

Makes: 4 Servings

Prep Time: 10 min

Cook Time: 30 min

Total Time: 40 min

INGREDIENTS

• 4 medium sweet potatoes

• 1 t salt

• 1/2 t paprika

DIRECTIONS

1. Thoroughly wash sweet potatoes (especially if you are leaving the skins on.) Cut into evenly-sized fries. Place them in an ice-water bath for 10 min)

2. After fries soak, drain ice-water place the sweet potato fries in a plastic bag containing the salt and paprika.

3. Shake and cover fries.

4. Place on a parchment-lined baking sheet or Silpat, after the Schnitzel has been baking for about 10 minutes, bake the fries with Schnitzel (in the 400 degrees F oven) for about 30 min or until crispy.

5. Serve piping hot with Schnitzel and Blaukraut.

Claudia Rolnick abides by the philosophy that healthy, plant-based cooking need not be difficult. Her recipes are nutrient-rich, gluten and oil-free, delicious and never involve complicated cooking techniques or obscure ingredients. She and her family currently reside in Naples, Italy. For more free recipes, workout routines, cruelty-free skincare ideas, and emotional wellness topics. Subscribe to Claudia's channel, Claudia Glows, on YouTube or follow her on Facebook.