#KBFMakingOf: Holiday Preparations 2020

KBFMakingOf- Feiertagsvorbereitungen 2020 © Stefanie Neumann - #KBFPhotography

Dieser Blogbeitrag ist auch in deutscher Sprache verfügbar.

With the Samhain celebrations, which lasted until yesterday, we are now approaching the Winter holidays.

Already throughout the year, we have prepared and preserved some delicacies for this time. I would like to present a few of them here, today.

Also, there is a lot of new to discover for us this year, as I have found that I feel much better if I stop eating nightshade crops. Not only would I have felt better if I had known that earlier, but my physical tolerance for this food seems to have decreased a lot, lately.

If at all, nightshade crops are only possible for me to eat when fried hot in oil, and only very rarely on days when I feel fit. So I do not have to do without my fried potatoes altogether. Cooked, however, they do not work very well for me, anymore. I have read that a chemical process starts when nightshade crops are fried very hot in oil, which is helpful for certain intolerances. That is perhaps one explanation. However, if I am already going through physical challenges or have already eaten a lot of histamine-rich food, such as legumes, I prefer to leave it alone.

Another exception with the nightshade crops for me are lacto-fermented cherry tomatoes (fermented in saline brine). Here the same applies as for my fried potatoes. In this case I do not know why this is so, but what counts is what works.

Furthermore, I am currently reducing the consumption of nutritional yeast even more for better digestibility and I am avoiding the excessive consumption of gluten-rich foods. I can tolerate the latter quite well – but in moderation rather than in bulk and seitan (wheat gluten) products, which are extremely high in, well, gluten, together with other “trigger foods” do not necessarily seem to be the healthiest combination for me.

Kim is of course allowed to eat what he wants and likes, but he has found that he feels better when he changes his diet with me, even if it is not causing such severe health problems for him as it is for me.

For the holidays and for our favourite dishes, we naturally want to make sure that they are exceptionally well digestible at all times, taste wonderful and provide us with excellent nutrition.

So there will be no potato dumplings for Christmas this year. . . What?! … No potato dumplings?

Yes, just that it is going to be pumpkin-and-sweet-potato-dumplings. By the time I am writing this, there are already plans to try out a new recipe. And that is this one (in German language):


The test dumpling fell apart completely during cooking. We made croquettes from the rest – but I prefer the recipe for sweet potato croquettes, which is given further below.

Later we made a second attempt (1/2 recipe) with the following ingredients:

  • 250g pumpkin, baked in the oven
  • 250g sweet potato, baked in the oven
  • 50g teff flourl
  • 50g spelt flour
  • pepper and salt to taste

Pumpkin and sweet potatoes were baked in the oven, mashed and left to cool overnight. The next day, we added the flours as well as pepper and salt to taste. Then we formed dumplings and let them steep in very gently simmering salt water until they came to the surface. That worked well and we found it delicious.

As an alternative, at this stage it is also planned to try out a recipe with parsnips (in German language):


Here we have made some adjustments for a first try, so that it fits our diet:

  • no bacon
  • chia seeds instead of psyllium husks (because we always have that in our pantry)
  • cornstarch or spelt flour instead of egg yolk (1 tablespoon of cornstarch or flour per egg yolk)
  • virgin coconut oil instead of butter and also only 40g instead of 60g

The sample dumpling fell apart during cooking. We made croquettes from the rest – that went well and tasted really good. Fried in oil without any breading, this could also work well as an alternative to schupfnudeln (potato noodles).

Soon we will try it again with a larger amount of spelt flour. We will see how that turns out. This would be a great dumpling alternative for our Tempeh Tafelspitz for Imbolc in Spring, because here the colour white plays an important role.

We have already successfully tried a recipe for sweet potato croquettes (sorry, there are no photos) – we were inspired by this one (in German language):

Sweet Potato Croquettes

Again, we made a few changes to adapt the dish to our needs:

  • for a start, we only used sweet potatoes with a pinch of nutmeg (without onion and coriander)
  • teff flour instead of almond flour
  • a different breading

We enjoyed the croquettes very much. Some of them we froze after baking and warmed up later in the oven. The croquettes then tasted even better. So they can be perfectly well prepared in advance.

For the breading we got inspired by Koch’s Vegan – this is also where our potato-based croquette recipe comes from (in German language):

vegan Croquettes

Our adjustments with regard to the breading:

  • spelt flour instead of lupine flour
  • because of the small quantity we usually use chickpea flour as indicated – completely trigger-free teff flour is certainly an alternative
  • instead of soya drink, another plant based milk-alternative or water also works
  • we add 1 pinch of turmeric to the liquid breading – it is healthy, tastes good and looks pretty
  • instead of breadcrumbs we use ground oat rolls

For our vegan sauerbraten for Christmas we now use 200g of tempeh and 300g whole beetroot instead of 500g of seitan. We are curious and are looking forward to the result.

Instead of tomato-based chili sin carne, in the future we will have chili sin carne Texas style.

Well, so I gradually change the ingredients and find alternatives for our favourite dishes. There are even recipes for nomato sauce and nomato ketchup. These are usually based on beetroot and carrot. Maybe I will find an alternative for my beloved paprika stew with cucumber, tomato and bell pepper… Root vegetables instead of tomatoes and maybe celery (the stalks) will work as an alternative for bell peppers. The spices remain the same, only that I now prefer to leave out the paprika powder.

Of course, there are also a bunch of recipes that have remained the same. For example the Green Bean Casserole for the US-American Thanksgiving at the end of this month:

A link to the recipe that inspired us and information about our personal adaptations can be found in the video description – in English language.

Last month we also pre-cooked our apple-blaukraut for Christmas:

A link to the recipe that inspired us as well as information about our personal adjustments can, once more, be found in the video description – but this time, again, in German language.

So this is a little taster of the dark season, which, like so much this year, will taste a little different than in the past – but will also lose some of its bitter aftertaste.

What are your favourite dishes for special holidays? Do you also have food intolerances or do you eat in a certain way? Which food suits the flavour of your favour?

Are you ready to shine a bright light of awareness on the path of beingness, today?

Much Love,