Heritage Potluck

Have you ever met anyone who enthusiastically answers "German food" to the question: what is your favorite type of food?  Me either.  "Italian!"  "Mexican!"  "Thai!" I've heard those responses, but never "German."
This posed quite the dilemma when Angela and I decided to host a "Heritage Potluck," where each guest brings a traditional dish from their primary ethnicity.  Since I'm mostly German, I was doomed to find a yummy German recipe - and then make it vegan.  Not only was it going to be difficult to find a meat-free, rich-sauce-free, cheese-free German staple (ie. no bratwurst or weinerschnitzl), but I had to make it appetizing to all my non-vegan friends (that threw roasted spargel=asparagus out the window).
After searching through many recipe blogs and sites and enlisting the help of family and friends, I finally stumbled across a vegan-friendly German staple that I could adapt to my liking.  Presenting: vegan spaetzle with mushroom cream sauce, inspired by The Village Vegan's recipe. It's in the white serving plate with the big black spoon - next to Angela's Polish perogies.  Everyone really liked it! I even spied some meat heads (affectionately termed) grabbing seconds!  score!

Mushroom Sauce
-1 c onion
-2 c sliced mushrooms
-1 c frozen peas
-2 large dollops of vegan sour cream
-1/4 c red wine vinegar
-1/2 c veggie broth
-generously seasoned with parsley and pepper

Spaetzle
-1 c corn flour
-2 T soy flour
-2 c white flour
-1.5 t salt
-4 T of softened "butter" (Earth Balance Spread works well!)
-1 c of water

Make the sauce first. Saute the onions and mushrooms until soft.  Add the rest of the ingredients and keep simmering until you get the desired consistency.
Then make the spaetzle. Mix the ingredients and slowly add water until you get a biscuit-like dough.  At this point you can use a food mill, a potato ricer, OR take the easy and cheap route and just pound it out flat on a cutting board.  Then cut it into little pieces to your liking (I chose 1/2" by 1" and it turned out similar to gnocci).  Plop into boiling water in batches.  After a couple minutes the noodles float to the top, so scoop them out and drop into the simmering sauce.  Stir into the sauce, serve, and enjoy!