Vegan Dessert | Jewish Viennese Food

Two Vegan Topfenknödel (soy skyr dumplings) coated in toasted nut crumbs, served hot on a white plate over chilled Zwetschkenröster (plum compote). One dumpling is sliced in half to show the light, tender interior.

Vegan Topfenknödel (Soy Skyr Dumplings) with Plum Compote (Zwetschkenröster) – History, Meaning & Recipe

Posted on November 10, 2025 by Nino Shaye Weiss / 1 Comment

A beloved Viennese dessert reborn without dairy or cruelty — where soy skyr replaces Topfen and Jewish history meets the ethics of contemporary cooking.

Desserts & Pastries/Vegan

Vegan “Lekach” (Jewish Honey Cake): Date-Sweetened Tradition from Vienna. The Politics of Jewish Food

Posted on September 19, 2025 by Nino Shaye Weiss / 2 Comments

This isn't just a recipe. It's a sweet lesson in history, a journey back to the ancient sweetness of dates, and a modern act of ethical courage.

Classic Viennese Apple Strudel – The Secrets to Easy, Crispy Wiener Strudel and its Innuendos (recipe & video) #apfelstrudel

Desserts & Pastries/Freud & Food/Vegan

Classic Viennese Apple Strudel: Easy Secrets for Crispy Perfection & Its Playful Wordplay (Vegan Wiener Strudel Recipe)

Posted on October 6, 2016 by Nino Shaye Weiss / 5 Comments

Discover Apfelstrudel's hilarious Viennese innuendos, Freudian dreams, & rich symbolism. A simplified method brings this classic to your kitchen.