hungarian - vegetarian recipes

hungarian vegetarian recipes

VT Tried It: Nomad Nutrition meals

October 2 2020 Vegetarian Times 

Nomad Nutrition is the culmination of the pursuit of wild places and good food. Founder Denis Mikhailov, an avid climber, spent years looking for the best food to fuel his body and his adventures. Nomad Nutrition promotes a healthy, organic lifestyle with adventure meals geared towards backpackers, hikers, climbers, paddlers, hunters, and anyone on the go or venturing on overnight excursions. Nomad Nutrition has tweaked their recipes to contain the right ratios of healthy fats, lean protein and complex carbs. And theyre packed with nutrient-dense calories to keep the stoke high. They do their best to use organic, non-GMO, whole food ingredients, and all meals are gluten-free, with vegan and paleo options. These small batch meals are made in the Pacific Northwest, not in a lab or some factory overseas, and the company is working on becoming more and more sustainable. But how do they taste? Hungarian Goulash To be honest, Ive never had goulash, but its been the punchline for plenty of jokes, so I was quite surprised at how much I liked this! First of all, Nomad Nutritions meals are super low-effort: boil a cup of water, add to pouch, seal, and let cook. I suspect the potatoes and smoked paprika were my taste allies here, but there are beans to slip in some protein and nutritional value for even a carb-loving hiker like me. GF/­­dairy free, soy free, palm oil free, non GMO. Kathamandu Curry Ive been craving rice, and this is made with tiny rice noodles to stand in for the rice. Well spiced, and chickpeas for protein (20g per pouch). I love the coconut milk, but would have skipped the sundried tomatoes. Id still pick up a pouch of this over Mountain House in a heartbeat. GF/­­dairy free, soy free, palm oil free, non GMO. Try them out > The post VT Tried It: Nomad Nutrition meals appeared first on Vegetarian Times.

Recipe | Spicy Cantaloupe Cucumber Salad

September 2 2019 Oh My Veggies 

I wasn’t going to post this recipe, but since it’s the end of the summer, it’s kind of our last opportunity to get locally grown cantaloupe and cucumbers. So why not stretch out summer a little bit longer and make fruit salad? I wasn’t sure how this recipe would turn out, to be honest. It sounded like a mishmash of flavors and I couldn’t imagine how it would taste. Since I have so many Hungarian black peppers and mint leaves to use, I thought I’d take a risk and try it anyway. I’m glad I did–it’s so different and it makes a refreshing, light side for a heavier meal. Of course, it helps that I managed to pick out the perfect cantaloupe to use in this–any recipe involving melon is only as good as the fruit you use! Last summer, a vendor at the farmers market taught me how to tell which melons were ripe and which ones weren’t and I’m getting good at it now. (The secret, in case you were wondering, is not thumping the side, but smelling the blossom-end. You might look like a crazy sniffing all the cantaloupes at the supermarket, but it works. Really!) Print […]

Feeling Hungry In Hungary? Try Napfényes Restaurant

December 18 2017 Happy Cow veggie blog 

In Budapest, Hungary, visitors can feast their eyes on miles of magnificent historic architecture, and when theyve hit their limit on sightseeing, traditional Hungarian cuisine is around every corner. The sights and smells of these meat-heavy feastful foods, however, may offer little solstice to vegans or vegetarians. Thankfully, there is a growing counter culture cuisine movement that caters to plant-based tastes. My favorite of these up-and-coming choices is Napfényes Restaurant and Pastry Shop. I discovered Napfényes while strolling through the streets of Budapest on a quiet, chilly, and gloomy Sunday morning. At its opening hour, the restaurants exterior that was bustling with crowds the night before was now eerily calm apart from a few eager restaurant-goers who lined up at its front door. Napfényes translates to sunshine, and as the name suggests, the restaurant is a cheery food hub that brightens eaters days. As soon as the restaurants doors opened promptly at noon, a busy stream of guests began filing in, as if drawn toward the pastry-counter lights and hearty smells of Sunday brunch. Napfényes is a delight for hungry plant-based tourists and locals alike in that it includes us in the experience of traditional Hungarian cuisine. In addition to […] The post Feeling Hungry In Hungary? Try Napfényes Restaurant appeared first on The Veggie Blog.

Marinated Summer Vegetables and Beans over Freekeh

July 6 2016 Golubka Kitchen 

Marinated Summer Vegetables and Beans over Freekeh Today I thought I would share an everyday recipe that I make quite often, great for satisfying a vegetable craving, and nourishing but summery at the same time. One of my favorite treatments for vegetables, besides the go-to roasting/­­steaming/­­sautéing, is marinating, which is especially good for summer, since marinated vegetables are at their best when cold. Marinated beans are another staple in our house. I try to make a pot of beans most weekends, and let them develop in a marinade of lemon juice, oil, garlic and herbs over the week. It’s a great thing to have in the refrigerator for spooning into salads and bowls throughout the workweek – an easy way to make a quick, nourishing meal. Right now, I’m obsessed with Rancho Gordo’s heirloom Scarlet Runner Beans, which are perfectly plump, meaty and creamy all at the same time, but use any favorite beans in this recipe. In this dish, a rainbow of crisp, blanched and sautéed summer vegetables and velvety beans is marinated in a simple, garlicky and mildly spicy dressing. Use whichever vegetables you have on hand here – omitting a few is fine – but I recommend keeping the cauliflower as a constant, whether purple or regular in color, as it tastes amazing here. Have you tried freekeh yet? It’s fairly new to me, and very much worth seeking out if you’re looking for variety in your grain selection for salads and bowls. Freekeh is made of an ancient wheat variety, which is harvested when young and roasted over an open fire, which burns off all of the grain’s outer shell, while the inner young grain stays intact. This intricate process yields a pleasant, slightly smoky flavor. These veggies and beans taste delicious over freekeh, but any grain of choice can of course be used in place of it. Lastly, this year’s Saveur blog awards are upon us, and being nominated has proven to be an important milestone for any food blog, a kind door opener if you will. If you enjoy our recipes and photos, we would be absolutely thrilled if you could take a minute out of your day and nominate us for the food obsessive award category, which is basically a special diet category, (or any other category that you see fit). It would truly mean the world. Thank you for your support, and as always, we wouldn’t be here without your readership. Marinated Summer Vegetables and Beans over Freekeh   Print Serves: 4-6 Ingredients for the marinade 1 tablespoon cumin seeds 4 garlic cloves - minced juice of 1 lemon - freshly squeezed 1 teaspoon sweet Hungarian paprika ½ teaspoon sriracha/­­chili sauce of choice or more to taste 3 tablespoons olive oil sea salt - to taste freshly ground black pepper - to taste for the vegetables and beans 1 small cauliflower head - cut into florets 1 yellow summer squash or zucchini - sliced into bite-sized pieces 1 tablespoon neutral coconut oil 1 small broccoli head - cut into florets handful green beans - strings removed if present sea salt - to taste freshly ground black pepper - to taste 2-3 large kale leaves - stems removed and sliced (optional) 1 large carrot - shaved into ribbons with a vegetable peeler 1 cup cooked beans large handful fresh dill - minced large handful parsley - minced 1 cup freekeh or other grain of choice - cooked (optional) Instructions to make the marinade Toast cumin seeds in a small pan until fragrant, for about 1 minute, then grind in a mortar and pestle. Combine all the ingredients in a small bowl and whisk until blended well. Set aside. to cook the vegetables Bring well salted water to a boil in a medium soup pot. Prepare an ice or cold water bath for blanched vegetables. Add cauliflower to the boiling water and blanch for 2 minutes. Add zucchini and blanch together with the cauliflower for another minute. Drain and transfer into the cold water bath. Warm coconut oil in a large saute pan over medium high heat. Add broccoli and green beans, sprinkle with salt and freshly ground black pepper, and saute for 3-4 minutes, until bright green and crisp-tender. Add kale and stir around until wilted. Add cauliflower, zucchini and carrots, toss to combine. Remove from heat, add beans and herbs. Pour marinade over and toss to coat. Taste for salt and pepper, adjust if needed. Serve immediately over freekeh/­­other grain of choice or transfer to a glass container and let sit at room temperature for 30 minutes. Refrigerate until ready to eat. The flavors will develop further with time. Notes You can cook the vegetables any preferred way - steam, boil or sauté. 3.5.3208 You might also like... Summer Squash Herb Salad Ethiopian Injera with Mustard Lentils and Braised Cabbage Colourful Veggie Falafel with Pickled Turnips Squash Noodle Soup with Healing Turmeric-Ginger Broth, Roasted Carrots... .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Marinated Summer Vegetables and Beans over Freekeh appeared first on Golubka Kitchen.

Spicy Currywurst with Mango Curry Sauce

April 20 2015 seitan is my motor 

Spicy Currywurst with Mango Curry SauceThis post is going to be about sausages, and food, and decisions you make as a parent. And it’s probably full of contradictions. But let’s start with something light. What did you eat this weekend? Did you eat out? Did you have takeout? Did you make a meal from scratch? On a typical weekend, I used to shop for groceries and then spent hours in the kitchen cooking. I always considered this very relaxing. It gave me time to unwind and think about stuff. But that was pre-child. These days I am lucky if I can prepare a sandwich without being interrupted. For several reasons there is not much time for quiet and long weekend cooking anymore. The main one is that we try to spend our weekends as a family. We want to go out and do stuff together. And then we get home starving and throw together whatever very quickly. Or we order a pizza. This habit has sneaked into our household since a really wonderful little pizzeria opened in our neighbourhood. They have terrific pizzas, fresh garlic oil,  and a vegan cheese option. It’s quick and it’s super convenient. If we do cook, it is not always very relaxing. Having a three year old person running around in your kitchen can sometimes be a little bit nerve-stretching. You have to think about putting the sharp knife away. You probably don’t want to leave your child unattended next to that pot of boiling spaghetti, and so on.  And then there is always: “Mum, when is the food ready? When? I am starving! Can we eat already?” But sometimes I think I am getting the hang of it. F knows she cannot touch my knife and most of the time she doesn’t.  She wants to take part in our daily activities and she loves to help us cook. She’s taking the tasks I give her super seriously and it’s pretty cute to see her so exited about making her own food.  I won’t let her cut stuff just yet, but she can stand on a chair next to the oven and stir vegetables in a pan. She’s often very close to hot pans and steaming water, but so far she hasn’t burnt herself. Once I let her cut some vegetables but that almost gave me a heart attack. I think she needs to learn handling knifes as soon as possible, but until I am ready for that, we’re concentrating on kneading stuff. Especially seitan sausages. All the food we make at home together is vegan food. Although our daughter is not vegan. Compared to me and P, she is growing up very differently. We live in a city, not a village, the food we eat never comes fresh from a farm. The only farms F ever sees are those idealized little fantasy farms in some of her books. I grew up in a village with lots of farmers around me. My grandparents were farmers, too. Many people told me how they saw someone kill and slaughter an animal when they were kids. They even helped to prepare food made from these animals. This often comes up when people argue that killing animals for food is natural. They say that it is important for children to see where their food comes from and I agree. Food production is very often tied to exploitation of both human and non-human animals. We shouldn’t hide that from our children. But what do we do with it? Do we have to agree with it? Do we have to accept it and just shrug our shoulders? Or shouldn’t we teach our child that exploitation is wrong and that we’re not always powerless about it? My daughter knows how “animal based” sausages are made and what the main ingredient in Haribo gummy bears is. But I am also trying to teach her that it doesn’t have to be like this. That we can change things by doing them just a little bit differently. That you can, for example, eat a sausage or a handful of gummy bears without having to accept that it is “normal” to base those foods on dead animals. And still we are not doing everything right. We are not living a perfect vegan life here. We buy stuff and that stuff is way too often based on exploitation. F is not always able to change things because we make other decisions for her. We agreed to raise F vegetarian and not vegan. We’re taking part in animal exploitation. Right now she’s just accepting things as they are. She’s still so small that she’ll base her decisions on what we tell her. She doesn’t eat meat and isn’t tempted to try it. But she does eat dairy although she knows where it comes from. Her father eats these foods too, so of course it’s okay for her. Although she also knows what I think about cow’s milk or cheese. Some people say this is an easy decision. If you want the best for your family, they should all go vegan. Maybe some would even soay I am not a “real” vegan because we have dairy in our house. I don’t think it is so easy though. For this family parenting and living together with others in a household is based on compromises.When I met my partner ages ago I was a vegetarian. He was a meat eater. I accepted his way of life, he accepted mine. When I went vegan years later, P did not judge me, he supported me the best way he could. When I got pregnant it suddenly felt difficult to have all these different lifestyles under one roof. We talked about how to raise our child, and what kind of food to cook. P knew I would not be able or willing to cook meat. So we settled on compromises. P went vegetarian. His compromise. My compromise: raising the child vegetarian, not vegan. At least not in the long run. At least not, if it wasn’t really doable. In the short run our daughter spent her first year as a vegan. It was really easy, she was with us all day, we cooked for her and there were no animal products in her life. But I knew this would change soon.  I am not a stay at home mother, I never wanted to be one. We don’t live in a very vegan friendly environment, at least not when it comes to childcare. Childcare is the main reason why F is not a vegan. Excuses, excuses, you say. Maybe. Being vegan all by myself is easy. But having a family, a job, and other things to do or to decide together often makes these things difficult. We always agreed on sending F to childcare once she would turn one. At that time it was really hard to find something, so there wasn’t much room for being picky. Our applications for a public daycare space was tuned down, so we looked at childminders. Most of them would serve meat almost every day and I felt very queasy about it. I knew I’d have to bring up the food subject. I was sure I would not be able to tolerate having my child eat meat. But I was willing to make some compromises, the compromises we had agree on before.  The person who finally became our childminder served meat only once a week.  She instantly suggested to make vegetarian food for F on that day. That was more than I had hoped for and I felt grateful. The childminder cooked her own food and fed the kids three times a day. I didn’t want to ask about vegan food and I didn’t. I thought I had already been lucky. And that is how our daughter became a vegetarian. Two years later we applied for a public kindergarten spot. We didn’t get a spot at the daycare we wanted, but we got a spot. I was feeling queasy again. We asked about the food and it tuned out they had a caterer who served meat once per week. The teachers told us to talk to the caterer, maybe they could provide an alternative? They had alternatives for allergy kids and muslims, too. But apparently being vegetarian doesn’t entitle you for an alternative meal. When they refused to provide for our  daughter, the kindergarten staff had no objections to homecooked alternatives. And I was willing to provide them. Once a week, I could do that. F is now the only vegetarian kid in a daycare with about 160 to 180 children. I admit that I would feel overwhelmed if I had to  provide all of her daycare meals. It’s a relief that she gets fed at daycare. The caterer, although stubborn, is a relief, too. I’ve seen other kindergarten menus, with lots of meat. I know we can always do so much better, it’s not perfect, sure. But it’s a start. And F, unlike many of her friends, knows where her food comes from and what’s it made of. I am trying to explain where eggs and milk come from and why I decided not to eat them, too. For now I am trying to make it about personal decisions although I don’t see veganism that way. If we were a family of vegans I probably could (or would) draw clear borders. Make it about them vs. us. But since we’re not I cannot make it that easy. And maybe that is a good thing, because things are never that easy. Well, you are probably still waiting for that recipe! This is another one F and I made together. It’s currywurst, a popular German fast food and maybe you have heard of it. I’ve made it before, you can find my basic recipe of the blog. It’s a fried sausage (bratwurst) smothered in a sauce that is made from ketchup, spices, and curry powder. For this new version I increased the amount of spices, starting with the sausage itself. And I made the sauce a little bit more interesting by using mango puree. (You can find that at Asian grocery stores.) The sausages can be made spicy or mild, depending on your preferences. For a milder version simply use mild smoked paprika powder instead of the chipotle plus a mild curry powder. If you feel that these don’t have enough spice, use one tablespoon of chipotle and reduce the amount of paprika powder to one teaspoon. Also use hot curry powder and double the amount. Note: This recipe calls for mushroom powder. I got the idea to use dried mushrooms from Vegan Yack Attack’s awesome currywurst recipe. The idea to pulverise them is courtesy of Celine Steen who uses mushroom powder in her latest cookbooks. Print Spicy Curry Sausages with Mango Curry Sauce IngredientsFor the currywurst 144 g (1 cup) gluten powder (vital wheat gluten) 16 g (4 tablespoons) nutritional yeast 1 tablespoon mushroom powder* 1 tablespoon Hungarian paprika 1 teaspoon garam masala 1 teaspoon salt 1 teaspoon granulated onion 1 teaspoon chipotle powder 1 teaspoon hot or mild curry powder 1/­­4 teaspoon turmeric 300 ml (1 1/­­4 cups) water 2 tablespoons oil 2 tablespoons tomato paste For the mango curry sauce 80 ml (1/­­3 cup) ketchup 160 ml (2/­­3 cup) mango puree 2 tablespoons soy sauce 1 tablespoon hot sauce 2 teaspoons curry powder, hot or mild 1 teaspoon avage nectar 1 teaspoon white wine vinegar (or apple cider vinegar) oil for frying InstructionsCombine all dry ingredients in a large bowl. Whisk together water, oil, and tomato paste and add to dry mix. Knead well until everything is combined. Have four pieces of parchment paper and for pieces of aluminium foil ready. (About 38 x 21 cm or 15 x 8.3 inch) Divide the batter into four pieces and roll each piece into a 15 cm ( 6 inch) long log. Wrap in parchment and twist the edges, then wrap in foil. Place a steamer basket in a large pot and add water. Bring to a boil and add sausages. Reduce the heat so that the water is simmering and steam the sausges for 50 minutes. Remove and let cool in their packaging. Let the sausages sit in the fridge over night to improve flavour and texture. When ready to serve, whisk together the ingredients for the sauce. Heat a tablespoon of oil in a large pan and cut the sausages into small pieces. Fry for 2-3 minutes on each side, or until crispy. Serve with sauce and fries. Notes*For the mushroom powder simply place one ounce of dried porcini mushrooms in a coffee grinder and pulverise. Store leftovers in a glass jar and use in soups and sauces. 3.1 http:/­­/­­­­2015/­­04/­­spicy-currywurst-with-mango-curry-sauce/­­ Copyright (C)2015 All rights reserved. Spicy Currywurst with Mango Curry Sauce is a post from: seitan is my motor

Cookbook Review: The Lotus and the Artichoke Mexico

January 30 2015 seitan is my motor 

Cookbook Review: The Lotus and the Artichoke MexicoWhenever I go on vacation I try to learn something about the local cuisine. Often there is a lack of authentic vegan food though. Most of the time that means I impulse buy a cookbook, I write down ideas, I search the internet, I veganise one or two recipes. Then I move on because that vacation was only for a week and what could you possibly learn in a week? But what if it was possible to spend more time in a certain spot, what if there was a chance to really get to know both the people and their food? What if you have the time to create your own vegan versions of the food you see around you? That is exactly what Justin P. Moore did with his second book. “The Lotus and the Artichoke ?Mexico!” is about a three month trip the author and his family made to Mexico. In the introduction he talks about how easy it was to find vegan food there. He also got to know chefs  and hosts who taught him a lot about the local cuisine. He then developed his own recipes inspired by the local cuisine and put them all together in his new book on Mexican cooking. The book is small and light and every recipe goes with a picture. Some of them were familiar to  me because I already own Terry Hope Romero’s Vegan Latina book, but that way I can get a better understanding of this kind of food and learn about alternative preparation methods. All of the recipes I tried were simple and delicious. Because of the appetising pictures it was very hard to decide what to make. For this review I had to stop somewhere but I am not putting this book down anytime soon. The recipes are flexible and the author offers many ingredient alternatives and substitutions. I also like Justin’s attitude towards cooking. He doesn’t see it as an exact science and encourages his readers to experiment. I often found the ingredient lists a bit confusing though. Ingredients are not always listed in the order they are used. That can sometimes be uncomfortable, you have to go back to the book and find the ingredient you need to use next. 1. Mango-Limetten-Ceviche (Mango Lime Ceviche): I have to admit I was very sceptical about this recipe at first. I have never had ceviche before and had no idea what to expect. I liked the way the the tofu was prepared and that’s why I made it. You sauté it with onions, garlic, ginger, anc chili and that is one of my favourite ways to prepare tofu. But then there were other ingredients like mango and radicchio and I honestly couldn’t imagine I would like that. Sweet and bitter and savoury? No, thank you. I made it anyway and I am so glad I did. This was the first recipe I tried and that was the one that won me over. There’s only a little radicchio and the tofu mango combination worked really well for me.  2. Caldo Tlalpe?o: This soup reminded me of Hungarian goulash soup. It’s made with TVP but the author suggests alternatives such as smoked tofu or seitan. I used the TVP and the soup came out very thick and chunky, which I liked a lot. It was a quick, tasty and comforting meal. 3. Pizza de Papas: This pizza is made by frying the topping before placing it on the pizza and I think that’s what makes this  really special: crispy, aromatic, and spicy. We loved this a lot. 4. Tacos de Lentejas: The original version of this calls both for lentils and potatoes. I was out of potatoes so I used the suggested cauliflower as a substitute. I think the potato version is probably amazing, but the cauliflower version was, too! Like everything else this was delicious and filling. I am fortunate to have access to great organic wheat tortillas which taste like actual food, but if you can’t find decent tortillas Justin also has recipes both for flour and corn tortillas. 5. Mexican Magic Rice: Rice, seitan, and olives, for me the perfect comfort food. I’m repeating myself, I don’t know what else to say. This recipe was easy to make and delicious. It can be made ahead and then you can keep it in the fridge, take servings to work, eat its leftovers for lunch, etc.  6. Chimichurri Tofu: This was the only recipe that didn’t work for me. First of all the instructions didn’t seem very clear. It says to preheat the oven but doesn’t mention where to put the tofu. I used a baking dish but maybe a baking sheet would have been better? I also didn’t have enough sauce. The recipe calls for a bunch of parsley, which is usually about 50 g where I live. Next time I’d double it because it simply didn’t make enough for me. You are supposed to brush the tofu before and while baking. That didn’t work out  because I had used up everything the first time around. And that was even though I had reduced the amount of tofu from 400 g to 300 g. I also didn’t like the preparation method because most of the hearbs looked pretty dark and wilted to me after baking. (But, mind you, that was only because I had already used up the sauce.) The sauce itself is good and I would probably make this again with a couple of changes. Either I would double the amount of sauce or I would  pre-bake the tofu and also brush it wish some soy sauce. I would only add the sauce at the end of the cooking time, maybe 10 minutes before the tofu is done baking. Sometimes things go wrong and that shouldn’t reflect badly on this cookbook because I think it is an inspiring book full of interesting and delicious recipes. They call for fresh vegetables and herbs, are easy to prepare and don’t take super long to prepare. I am very happy that this book is now a part of my cookbook shelf and I am looking forward to making more amazing recipes from it. The Lotus and the Artichoke ?Mexico! is a new vegan cookbook by Justin P Moore. I reviewed the German version but the English version is available, too. Justin has another cookbook out, which you can check it out here. Don’t forget to browse through the recipe section on Justin’s page, where he features many of his awesome international recipes. I got my review copy for free from the publisher Ventil Verlag.   Cookbook Review: The Lotus and the Artichoke Mexico is a post from: seitan is my motor

Celeriac Roesti with Roasted Onions

November 25 2014 seitan is my motor 

Celeriac Roesti with Roasted Onions I still remember the impressive roesti I used to order at a vegetarian restaurant in Leipzig: It was a huge, crispy potato fritter topped with spiralised, deep fried onions, and guacamole. Even though we moved to Dresden a long time ago and the restaurant closed a couple of years back I will never forget this dish. To me that restaurant was a special place. It was not only because I could chose whatever I wanted from the menu. I think that at this restaurant I realised that vegetarian cuisine can be an independent cuisine with food that is interesting, unique, satisfying. A cuisine not about the meat that’s missing but about different ingredients and tastes. In my hometown I was used to the menus of restaurants specialising in German cuisine. Going to a restaurant meant a lot of sweating and being good at finding those two or three hidden vegetarian dishes somewhere on page four or five, right after 20 varieties of schnitzel. So when I went to this place in Leipzig I was very exited and at the same time very overwhelmed. Thankfully the menu did not only list fancy items. They also had a couple of basic dishes that I could identify as something I knew. Roesti, a large potato fritter, was one of them. The dish was made from only a couple of simple and cheap staples like potatoes and onions. Still it was prepared so well and tasted so perfect, that I will never forget this meal. I admit that my own roesti version will never be as good as the one I used to get at this vegetarian restaurant in Leipzig. With a simple trick I was still able to turn this meal into something special for me. And I did save a root vegetable from becoming a stock ingredient. Don’t misunderstand me, homemade vegetable stock is something awesome. But that poor celeriac needs more attention. It’s a fantastic starchy vegetable with basically the same characteristics as potatoes but with much more flavour. You can cut it into vegetable fries or mash it and you can even turn it into a schnitzel. Of course you could make these fritters with other root vegetables, too. Or mix up the ingredients and use potatoes and celeriac or celeriac and beets. Carrots would also be awesome in this. The only thing you have to keep in mind is to be very careful and patient while frying the roesti. Traditionally these are bigger and they are cooked with a plate covering them to make them cook faster at a low temperature. I made smaller versions and simply used a very large spatula to flip them. Celeriac Roesti with Roasted Onions and Avocado Mash (makes 5-6 10 cm roesti or two srevings) For the roasted onions: one large red onion 1 tablespoon oil salt for sprinkling For the fritters: 300 g (10.6 oz) celeriac, grated 1 tablespoon lemon juice 1 1/­­2 teaspoons salt, or to taste freshly grated nutmeg to taste oil for frying For the avocado mash: 1 ripe Hass avocado 1 teaspoon lemon juice 1/­­2 teaspoon cumin 1/­­2 teaspoon Hungarian paprika salt and pepper to taste To make the onions: Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. Cut the onion into 1/­­2 cm (1/­­4 inch) thick slices and place them on the baking sheet. Brush with oil and sprinkle with salt. Bake for 13-15 minutes or until the onions have browned. To make the fritters: Place all ingredients in a bowl and mix well. Preheat a non-stick pan to medium temperature and add about 1 tablespoon of oil for frying. Use about 2 tablespoons of the celeriac mixture per fritter and place it in the pan. Use a spoon to press down the celeriac and push the edges together to shape the fritters. Cook for about 10 minutes. (Lower the heat if the fritters brown too fast.) Use a spatula the size of the fritter and carefully flip it. If it breaks apart just press and push it again. Cook for another five minutes. Make sure to add more oil after you’ve flipped the fritters and when you add a new batch of fritters to the pan. Prepare the mash while the fritters are cooking. To make the mash: Mash the avocado with a fork, add remaining ingredients and mix well. Serve the fritters with mash and top with onions. Celeriac Roesti with Roasted Onions is a post from: seitan is my motor

Roasting Vegetables for Vegan Wednesday

November 12 2014 seitan is my motor 

Roasting Vegetables for Vegan Wednesday It’s another vegan wednesday. If you want to participate, post the link to your post in the comment section of this blog entry. There are three things that make autumn awesome: an oven, winter vegetables, and spices. Roasting sturdy vegetables like cauliflower or beets is one of my favourite leisure activities right now. You won’t have to watch roasted vegetables as closely as those which are fried and you will get much more flavour from roasted vegetables than from cooked ones. We recently visited P’s family and his aunt gave me some of her spice supplies, which she buys in bulk when she visits her family in India and Nepal. Most of them are apparently meant to be for meaty dishes and I feel kind of bad for displaying them on a vegan blog, but they are great for seasoning roasted vegetables, too. Like garam masala or curry powder they are all spice blends. As you can see in the little picture in the right corner of the following foto the meat masala has a special note printed on the side that says “no curry powder”. I thought that was funny, maybe it’s just there to tell tourists what’s what. It still tastes similar to a hot curry powder and also has the same yellowish colour. I used it to season the pumpkin soup pictured above. The pindi channa masala is great for all kinds of chickpea dishes, especially this one (which also explains what the word pindi stands for). This time I used it to season my beet chips. The tandoori chicken masala is a hot masala that I love to sprinkle on roasted cauliflower. I usually mix a tablespoon or two of olive oil with a teaspoon of this spice and half a teaspoon of salt. I roast the vegetables at 200°C (400°F) for 20 minutes. This goes great with chili, which is such a great autumn and winter dish anyway. I think I made lots lately. Usually I make it from scratch and often use different beans, add some pumpkin, sweet potato, or TVP. I thought I had a recipe on my blog but it turns out that I don’t. I start by frying an onion and some cloves of garlic, then I add a teaspoon of whole cumin seeds and toast them. I put a can of diced tomatoes into the pot along with cubed pumpkin pieces or soaked TVP. I think this recipe is a good place to start from, I usually use roasted pumpkin instead of the purée and vegetable broth instead of the beer. Since chili powder in most parts of Europe is something completely different than the US version, I use Hungarian paprika and some oregano instead. I have been working on some new recipes because I am planning to do my first baking zine/­­ebook and I am very exited about this! I hope I can finish it by the end of November so that those who are interested can pick up some new holiday baking ideas from this little book. It’s going to have cookie recipes, yeast baked goods, but also some bars and maybe a cake or two. But I am still open to suggestions. This is the prototype for some speculoos nutella bars. Happy (vegan) Wednesday! Roasting Vegetables for Vegan Wednesday is a post from: seitan is my motor

Chile Peppers 101-- a Beginner’s Guide

September 19 2014 VegKitchen 

Chile Peppers 101-- a Beginner’s GuideExcerpted from Hot Vegan: 200 sultry & full-flavored recipes from around the world * by Robin Robertson/­­Andrews McMeel Publishing, LLC (C) 2014. Reprinted by permission. To put the hot in hot and spicy, we generally look to chiles as the worlds most universally popular heat source. Erroneously called chile peppers, attributed to an error by Christopher Columbus, chiles are not peppers at all, but actually fruits. They are used in a wide variety of cuisines throughout the world in a variety of forms. You can buy them whole, fresh, dried, canned, and jarred in the form of chili oil, paste, and powder, as well as hot red pepper flakes and ground red pepper, or cayenne. Many hot condiments are made with chiles, and these include chili sauce, hot bean sauce, salsas, and various chutneys. Tabasco, a particularly popular brand of hot chili sauce, is in such wide use that it goes by its brand name. With over a hundred varieties of chiles available, recipes calling for chiles can sometimes be confusing, especially since chiles range in heat from mildly sweet to searingly painful. Chiles are members of the capsicum family, and their heat is caused by the amount of capsaicin oil they produce, and customarily measured according to Scoville Heat Units (SHUs), a relative heat index named after Wilbur Scoville, the chemist who developed it in 1912. Here follows some of the most commonly available fresh chiles used in this book, their physical characteristics (lengths and widths are approximate), and their SHU order, ranging from the hottest (7) down to the most mild (0). Habanero--(7) Extremely hot. Light green to bright orange. 3-inches long and 1-inch wide. Scotch Bonnets also clock in at (7). Thai--(6) Extremely hot. Green to bright red. 2-inches long and 1/­­4 -inch wide. Dried Thai chiles are called bird chiles. Cayenne--(5) Very hot. Bright red. Usually dried and ground to produce cayenne pepper. 3- to 4-inches long and 1/­­2 -inch wide. Serrano--(4) Very hot. Deep green, bright red when ripe. 2-inches long and ?/­­8-inch wide. Jalape?o--(3) Hot. Dark green. 2-inches long and 3/­­4 -inch wide. Dried, smoked jalape?os are known as chipotles and are deep red in color. Poblano--(2) Mild to medium hot. Dark green, resembles a bell pepper. 4-inches long and 3-inches wide. Dried poblanos are anchos. Anaheim--(1) Mild. Medium green in color. 6-inches long and 1-inch wide. Bell Peppers--(0) Have no heat at all, and can be substituted in any recipe calling for hot chiles. Veteran aficionados of hot food may enjoy exploring the vast world of chiles and experiment with different varieties. Chile purists would prefer to see specific names of chiles for particular uses. However, when you go to a supermarket, you may find a variety of chiles labeled simply hot peppers. For those who dont know their serranos from their anchos, dont be discouraged. While I do call for a particular type of chile in certain recipes, I often refer to them simply as hot or mild chiles, and feel that most recipes will work just fine when one chile is swapped for another. For those who avoid heat of any kind, simply substitute sweet bell peppers for chiles, and youll make a mild yet still flavorful dish. You may want to experiment, pick out some favorites, and stick with them. If a recipe calls for mild, dried chiles, anchos are a good choice. For hot dried chiles, try the cayenne or Thai bird chiles. Commercial chili powders are widely available with varying degrees of quality. They are usually a blend of ground dried chiles combined with other spices, such as cumin and oregano. Paprika, the Hungarian word for sweet pepper, refers peppers. It can be labeled either sweet or hot, depending on what parts of the pepper are used. When the seeds and membranes are included, or when hot varieties of chiles are also included, the result will be a hot paprika. In the event that you need to make substitutions, use this list of approximate heat equivalents: 1 small, dried red chile = - 1 tablespoon chili powder -  1/­­2 teaspoon cayenne -  1/­­2 teaspoon hot red pepper flakes -  1/­­2 teaspoon hot chili paste - 1 teaspoon Tabascoto the powder made from ground sweet A Word of Caution Anyone who has engaged in hand-to-chile combat can tell you that whenever you handle hot chiles, do it very carefully. The juice or flesh of a hot chile can burn on contact, and you dont want any part of it near your eyes. Try to wear rubber or disposable gloves when handling chiles, and, if thats not possible, be sure to wash any contacted areas immediately. Whatever you do, dont rub your eyes, or anyone elses, after handling chiles. Visit Robin at *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Mushroom Chickpea Paprikash

July 15 2015 Oh My Veggies 

This vegetarian take on a hearty Hungarian dish uses chickpeas and mushrooms to give it protein and a meaty texture. The sauce is creamy, tangy and has plenty of smoky paprika!

Chili with Soy Curls and Fava Beans

February 17 2015 seitan is my motor 

Chili with Soy Curls and Fava Beans This blog is a mess! I have a couple of new recipes in my draft folder but cannot seem to find the time to publish them. Over the weekend I posted pictures of them on facebook and instagram and asked everyone which to post first. It was a pretty close race, but I promise those white chocolate lemon tartelettes you were crazy about are going to be next! I don’t claim that I know a lot about chili. Heck, I can’t even get proper chili powder over here. And for this recipe, I used some ingredients you would probably not put in a chili. So maybe this just a stew and not a chili? Well, you decide! When we were in Malta I picked up a couple bags of rare (in Germany) looking beans. I got some dried fava (broad) beans and some black beans. The black beans were produced in Madagascar and were double the size of a black turtle bean. The fava beans were even bigger. I bought both because I wanted to make my own version of the Maltese bean spread bigilla. I just hadn’t looked up what bean to use. Later I found out that bigilla is made with fava beans, but I never got around to make it. So those beans were lying in my pantry right next to some soy curls that were a gift from the generous Panda with Cookie. This weekend I finally brought myself to pull these items out of their corner. It had gotten cold again, there was a tiny bit of snow and so it was the perfect occasion for a warm chili. Typical chili spices are ground chili peppers, oregano, cumin and when I collected them from the spice rack I spotted my jar of star anise fruits. Star anise is often used in Chinese or Vietamese cooking and it’s one of the components in five spice powder. The Indian spice blend garam masala may contain star anise as well and you can find it in chai. For me it is associated with Christmas baking, as I put it into my lebkuchen spice mix. I like star anise a lot for its liquorice flavour and its beautiful shape. It is often used in meaty dishes, admitted these are Asian recipes. Since I was planning on a meaty chili by adding some soy curls, I thought I should try and throw in a star anise as well. It was a very good idea. Cooked for 30 minutes and then removed, the anise fruit added only a very subtle liquorice flavour that made this stew stand out from other chili recipes.   Chili with Soy Curls and Fava Beans (makes 2-3 servings) Ingredients: 60 g ( 1 1/­­2 cups) soy curls 480 ml (2 cups) hot vegetable broth 1 tablespoon vegetable oil 1 onion, finely diced 2-3 cloves garlic, minced 1/­­2 large green bell pepper, finely diced 1 red bell pepper, finely diced 60 ml (1/­­4 cup) dry red wine 400 g (2 1/­­4 cups) chopped tomatoes 1 cup cooked black beans 1 cup cooked fava beans about 240 ml (1 cup) water 1 tablespoon Hungarian paprika 2 teaspoons cumin 1 teaspoon oregano 1 star anise 1 bay leaf salt and black pepper to taste 1 green chili pepper, sliced into rings 1 chipotle in adobo, minced Instructions: Place the soy curls in a bowl and top with hot vegetable broth. Let sit for about an hour. Heat oil in a large pot and add onion, garlic and peppers. Fry over medium heat for 5 minutes. Deglaze with wine. Drain the soy curls and squeeze out as much liquid as possible. Reserve the liquid and place in a measuring cup. Add water and fill up the measuring cup to 600 ml (2 1/­­2 cups). Pour the liquid into the pot. Add drained soy curls, tomatoes, beans, and spices. Bring to a boil and cook covered for 10 minutes. If desired, remove a serving for a child or someone else who doesn’t like spicy food now. Add the chili pepper and the chipotle to the pot. Cook for another 20 minutes. Remove star anise and bay leaf and serve with bread. Notes: 1. Dried fava beans have a tough skin that is commonly removed after cooking. But dont do it! The skin adds both flavour and texture to the chili that you dont want to miss. Alternatively you can use canned favas, they come with a softer skin. 2. We have a toddler in our household who doesnt tolerate heat. Therefore I removed her serving before adding the green chili and the chipotle. You can add them earlier, if heat is not a concern. Chili with Soy Curls and Fava Beans is a post from: seitan is my motor

Chickpea and Spinach Couscous with Cashews

January 11 2015 VegKitchen 

Chickpea and Spinach Couscous with CashewsThis is a dish that is on my I have nothing in the fridge or I have no time to cook or I want something healthy that my kid will love recipe roster. Its something that I have been cooking for years and is still a family favorite. I love the simplicity of it, and the versatility. If you dont have chickpeas, go ahead and use white navy beans or kidney beans. If you dont have spinach, use collard greens or kale. Recipe and photos contributed by Sophia Zergiotis of Love and Lentils . Serves: 4 to 6 1 cup couscous (preferable whole wheat) 2 tablespoons olive oil 1/­­2 cup chopped onion 3 garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/­­2 teaspoon Hungarian (sweet) paprika Juice of 1/­­2 lemon 28-ounce can diced tomatoes with juice (preferably organic) 2 cups baby spinach, washed 14- to 16-ounce can chickpeas, rinsed and drained 1/­­4 cup cashews, lightly toasted Bring a small pot of water to a boil, add your couscous, cover the pot and turn off the  heat. Allow to sit for 5 minutes. Remove lid, fluff up the couscous using a fork. Set aside. In a large pot over medium heat, heat the olive oil. Add onion and garlic and sauté until  onion is translucent, about 4-5 minutes. Add cumin, coriander, salt, pepper, paprika and lemon. Stir. Add tomatoes and simmer for 10 minutes. Add spinach and chickpeas. Stir, allowing the spinach to wilt. Taste, and adjust any  seasonings if needed. In the meantime, lightly toast the cashews in a small pan on the stove top. Spread the nuts out in an even layer and heat over medium, shaking often - don’t overcrowd. Keep stirring or shaking for about 5 minutes, or until nuts are fragrant and browned. To serve, spoon the couscous into a shallow bowl, then spoon the chickpea and spinach  mix over the top. Top with toasted cashews and serve at once. Here are more  healthy whole grain recipes.

The Best Way to Prepare Millet

November 18 2014 seitan is my motor 

The Best Way to Prepare Millet I talk about food. Too much. Yesterday I even had a little conversation on Instagram about how to prepare millet. Cooking millet is one of the first cooking skills I ever learned. When I bought my first cookbook (Vegetarian Cookery by Rose Elliot) I picked up a little trick that changed everything. No more mushy millet, I swear! Before you cook millet, you have to toast it. Toasting the grain does not only improve the flavour, it also helps to absorb more liquid during cooking. Just place it in a small saucepan and toast it until golden brown, stirring constantly. Then remove from heat and carefully add the cooking liquid. Some other tricks for fluffy millet are: do not stir during cooking. Once the millet is done, remove the pot from heat and let it sit covered for 5-10 minutes, then fluff with a fork and serve. Basic Fluffy Millet Recipe (yield. 2 servings) 100 g (1/­­2 cup) millet 360 ml (1 1/­­2 cups) vegetable broth Place millet in a small saucepan and toast the millet until golden brown. Stir constantly. This should take about 5-10 minutes. Remove from heat, carefully pour vegetable broth into the pot, stir and cover. Simmer for 15-20 minutes over medium heat until the liquid is absorbed. Remove from heat and let sit covered for 5-10 minutes. Fluff with a fork and serve (for example with potatoes and plantains). If you want more than a basic grain side, millet patties make a great appetizer or snack. To prevent them from falling apart, you don’t want your millet fluffy though. In this case it should be mushy. You should also skip toasting the millet and you need to cook it with more vegetable broth or water. Stirring it often will give you are porridge like consistency and makes the patties easier to handle. Millet patties (makes 8 large patties) For the patties: 100 g (1/­­2 cup millet) 480 ml (2 cups) vegetable broth 1 teaspoon oil 1 clove garlic, minced 1 small onion, diced 70 g (1 cup) grated celeriac root 80 g (1 cup) grated carrot 2 tablespoons lupin flour (substitute soy or chickpea flour) 120 ml (1/­­2 cup) water 1/­­2 teaspoon salt or more to taste 1 1/­­2 teaspoons cumin 1 teaspoon Hungarian paprika 1-2 tablespoons flour oil for frying For the mayonnaise dip: 4 tablespoons vegan mayonnaise 2 teaspoons hot sauce Prepare the patties: Place millet and broth in a pot and bring to a boil. Simmer for about 15-20 minutes or until the liquid is absorbed. Stir every couple of minutes. While the millet is cooking, fry garlic, onion, celeriac root, and carrot together with the salt in a small pan for about five minutes. Remove from heat. Combine lupin flour and water and whisk until creamy. Add fried vegetables, lupin flour mixture, and spices to the cooked millet. Stir well and sprinkle with 1 tablespoon flour. Mix one more time and carefully form 8 patties. Add more flour if necessary. Heat a large non-stick pan and add 1-2 tablespoons of vegetable oil. Carefully place the patties in the pan and cook for 5 minutes over medium heat. Turn them very carefully and cook the other side. Let cook for about five minutes before serving and serve with dip. These are also great when eaten at room temperature. Prepare the dip: Combine mayonnaise and hot sauce and stir well. The Best Way to Prepare Millet is a post from: seitan is my motor

Seitan Jagerschnitzel

October 8 2014 VegKitchen 

Seitan JagerschnitzelThinly sliced seitan absorbs the flavor of the rich mushroom sauce in these German hunters cutlets. You can use any kind of mushrooms you like, but I prefer using a variety of different kinds to add interest and flavor dimension to the dish. Recipe from Vegan Without Borders * by Robin Robertson/­­Andrews McMeel Publishing, LLC (C)2014, reprinted by permission. Photos by Sara Remington. Serves: 4 - 2 tablespoons olive oil - 4 seitan cutlets or 8 ounces seitan, thinly sliced - Salt and freshly ground black pepper - 1 small yellow onion or 2 shallots, minced - 1 teaspoon tomato paste - 8 ounces fresh mushrooms (single variety or assorted), thinly sliced -  1/­­3 cup dry white wine - 1 tablespoon soy sauce -  1/­­2 to 1 teaspoon caraway seeds, crushed or whole - 1 teaspoon sweet Hungarian paprika -  1/­­2 teaspoon dried thyme (optional) - 1 1/­­2 cups vegetable broth - 1 tablespoon cornstarch, dissolved in 2 tablespoons water - 1 teaspoon browning sauce (optional; Kitchen Bouquet or Gravy Master are vegan) -  1/­­2 cup vegan sour cream, homemade or prepared Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the seitan and season to taste with salt and pepper. Cook until browned on both sides, about 5 minutes. Remove the seitan from the skillet and set aside on a plate. (Cover with aluminum foil to keep warm.) Return the skillet to the heat and add the remaining tablespoon of oil. Add the onion and sauté until softened, about 5 minutes.  Add the tomato paste, mushrooms, wine, soy sauce, caraway seeds, paprika, and thyme, if using. Cook, stirring frequently, for about 3 minutes. Stir in the broth and bring to a boil, stir in the cornstarch mixture, decrease the heat to a low simmer and cook, stirring constantly, until the sauce has thickened and the mushrooms are tender, 2 to 3 minutes.  Stir in the browning sauce, if using, and then stir in the sour cream. Taste and adjust the seasonings, if needed. Return the seitan to the skillet and continue to cook until the seitan is heated through. - Explore more  seitan recipes   here on VegKitchen. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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