Olivier Salad

This yummy salad originated in Russia. It consists of chopped potatoes, carrots and peas in a mayonnaise dressing with tangy pickles and onion. It's a great winter dish, but also perfect for summer picnics and barbecues, or the first month of spring while you're waiting for the new produce to appear.

Olivier Salad

Serves 4 as a main or 6 as a side

Ingredients

8 potatoes
2 carrots
1 400 g can or 375 ml frozen peas, cooked
vegan ham (optional)
6 medium pickles
1/4 onion or 3 stalks spring onion
400 ml vegan mayonnaise made with silken tofu
salt and pepper

Method

1. Wash the potatoes and carrots, and simmer them together until done. Let them cool for a while. Peel them and dice them finely. Drain and rinse the peas.

2. Mince the onion and finely chop the pickles. Slice the spring onions and ham, if using. Mix everything together and season well with salt and pepper.

Spring Eats: Simple Pea Soup with Sauteed Radishes

The spring has come to Berlin! We are enjoying sunny weather and the first delicate green leaves. And some spring meals full of vegetables. This colourful pairing of pea soup and sauteed radishes makes a lovely fast dinner that comes together in about 10 minutes.

The radishes lose their pungency through the cooking and become wonderfully mild. The recipe for the radishes is here - just substitute oil or vegan margarine for the butter. Now, the soup.

Simple Pea Soup

Serves 2

Ingredients

1 small onion
300 ml vegetable broth
800 ml frozen peas
salt and pepper

Method

1. Finely mince the onion. Combine with the broth and peas. Bring to the boil and cook for a few minutes, until peas are done.

2. Remove from the heat and puree. Add salt and pepper to taste.

New Zealand Beer Battered 'Fish' Burgers & Tartar Sauce

This is a vegan version of the kind of burger you find in a New Zealand fish and chip shop: Crunchy battered 'fish', fresh vegetables and creamy tartar sauce.

New Zealand Beer Battered 'Fish' Burgers & Tartar Sauce

Makes 4 burgers and 150 ml tartar sauce

Tartar Sauce Ingredients

150 ml vegan mayonnaise, ready-made or made according to this recipe with silken tofu
2 tbsp minced onion
2 tbsp minced pickle
1 tbsp minced capers

Burger Ingredients

250 ml flour
250 ml beer
1 tsp salt
a dash of pepper
450 g tofu
120 ml vegetable oil
4 burger buns
red onion (optional)
tomato
lettuce
tomato sauce

Method

1. First, make the tartar sauce: mix all the ingredients and set aside.

2. Heat the oil over medium heat. Mix flour, beer, salt and pepper until smooth. Pat the tofu dry with paper towels. Cut the block into four slabs of tofu.

3. Make sure your oil is good and hot. If it's still not hot, give it some more time to heat. Dip two of the tofu slabs in batter, shake off excess batter and place them in the oil. Cook until golden on both sides. Drain on paper towels and salt. Scoop out any bits of batter still in the pan. Fry the other two slabs.

4. Wash the lettuce and cut the tomato and onion into slices. Cut the burger buns in half and toast the cut sides briefly in a pan.

5. Stack the burger with tofu, tomato, tartar and tomato sauces, a few rings of red onion, and lettuce.

Kaiserschmarrn

Kaiserschmarrn are thick pancake pieces studded with raisins that you eat slathered with custard or fruit sauce. These Austrian pancakes aren't just a dessert: they are satisfying enough to make a good meal.

Kaiserschmarrn

Adapted from this recipe, in German
Serves 2

Ingredients

375 ml flour
2 tbsp sugar
1/2 tsp baking soda
250 ml soy milk
125 ml soda water
vegan margarine
a few handfuls raisins or sultanas
icing sugar
applesauce or vegan custard (optional)

Method

1. Combine the flour, sugar and baking soda in a bowl. Add the soy milk and soda water. Mix well.

2. Heat some margarine over medium heat in a pan. Pour in half the batter and sprinkle liberally with raisins, avoiding the edges of the pancake. When the top has set, turn and cook the other side. Take out of the pan and chop into pieces. Return to the pan and cook for a minute or two more.

4. Add a little more soda water to the remaining batter if it's too thick. Add more margarine to the pan and cook the second pancake.

5. Sprinkle pancakes with icing sugar and serve with applesauce or custard.

New Zealand Roasted Vegetable Salad

This is my conception of the kind of salad you're likely to find in the cabinet of a New Zealand cafe - solid, satisfying and easy to throw together. It's a good option when you're tired and want dinner without a fuss.

New Zealand Roasted Vegetable Salad

Serves 2

Ingredients

1 capsicum
2 zucchini
2 carrots
olive oil
1 clove garlic
1 tsp cumin
a pinch of pepper
1/8 tsp chili flakes
1 tbsp cider vinegar
2 tbsp olive oil
2 cans kidney beans (about 750 ml drained)

Method

1. Chop the capsicum, zucchini and carrots roughly. Toss with olive oil, sprinkle with salt and roast at 200 C for 50 minutes or until soft.

2. Mince the garlic and add to a large bowl with the cumin, pepper, chili flakes, cider vinegar and olive oil. Beat with a fork until emulsified.

3. Drain and rinse the beans and add to the bowl. Add the vegetables and mix well. Enjoy!