tag:blogger.com,1999:blog-23537912316633009672024-03-19T17:47:53.267+01:00The Vegan Telegraph ExchangeVeganised recipes from around the world, including vegan German, Korean, Turkish and Mexican recipes.thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-2353791231663300967.post-18222558488262897742014-12-13T23:06:00.000+01:002014-12-13T23:06:43.684+01:00BreakI'm going to take a break from blogging, so this will be the last post for a while. It has been fun, maybe one day I'll be back! Happy holidays to you all.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfQCX4etswyrwZ9G_EcRji_73FV9ZTzMpmbsnWPkv3Cr0fzLOQ819g7tYhee2d60TH0uZz8M68AESnMgAjH1CCEL1-UuHRT9fTlVTIVQvUQV6E9djJaP7S_H3lqrbXvekjpHPJwNDL1w/s1600/DSC00706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfQCX4etswyrwZ9G_EcRji_73FV9ZTzMpmbsnWPkv3Cr0fzLOQ819g7tYhee2d60TH0uZz8M68AESnMgAjH1CCEL1-UuHRT9fTlVTIVQvUQV6E9djJaP7S_H3lqrbXvekjpHPJwNDL1w/s1600/DSC00706.JPG" height="640" width="480" /></a></div>
thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com2tag:blogger.com,1999:blog-2353791231663300967.post-10559976649376953912014-12-06T15:53:00.000+01:002014-12-06T15:53:39.642+01:00Vegan Kimchi Cheese Chips<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPq3br35RPfg9mLwBf3ZX6JovJNUO7HDXKrpV5gdw8tqZ44z5Ww8wHhN4gkZBPZH8IVPh9jY7f3_bgqh8Ctuuy8E1QelcVFlnMNO5O_R3xj9vOsyLfCGSzSZwDOnZJ6xJzYGc-TNb-A/s1600/Kimchi+Cheese+Chips.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPq3br35RPfg9mLwBf3ZX6JovJNUO7HDXKrpV5gdw8tqZ44z5Ww8wHhN4gkZBPZH8IVPh9jY7f3_bgqh8Ctuuy8E1QelcVFlnMNO5O_R3xj9vOsyLfCGSzSZwDOnZJ6xJzYGc-TNb-A/s1600/Kimchi+Cheese+Chips.JPG" height="552" title="Vegan Kimchi Cheese Chips" width="640" /></a></div>
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<span style="color: #999999;"><span style="font-size: x-large;">Vegan Kimchi Cheese Chips</span></span><br />
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Serves 6 - 8<br />
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<span style="color: #999999;"><span style="font-size: x-large;"><span style="font-size: large;">Ingredients</span></span></span><br />
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1 recipe of <a href="http://www.terigentes.com/index.php/sauces-and-vinaigrettes/444-cheddar-cheese-sauce-vegan-cashew" target="_blank">cheddar cheese sauce</a> from <a href="http://www.terigentes.com/" target="_blank">Teri Gentes</a><br />
750 g frozen chips<br />
300 ml <a href="http://vegantelegraphexchange.blogspot.de/2014/02/easy-vegan-kimchi-mak-kimchi.html" target="_blank">kimchi</a><br />
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<span style="color: #999999;"><span style="font-size: x-large;"><span style="font-size: large;">Method </span> </span></span><br />
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1. Make the cheddar cheese sauce. Cook the chips according to packet directions.<br />
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2. Drain the kimchi. Chop into 1 cm pieces. Fry in an oiled pan over medium heat for about 5 minutes.<br />
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3. Top the chips with the cheddar sauce and kimchi.<br />
<br />thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com0tag:blogger.com,1999:blog-2353791231663300967.post-48259658694190654282014-11-29T13:12:00.000+01:002014-11-29T13:14:07.945+01:00Easy Vegan Recipes: Oat Cookies, Fried Capsicums with Tomato Sauce, and Stewed Leeks, Carrots and Kidney BeansThis week I'm focussing on easy vegan recipes. First we have something sweet, and then two recipes for quick lunches or dinners. <br />
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Looking for something to snack on? The <a href="http://en.wikibooks.org/wiki/Cookbook:Anarchist_Oatmeal_Cookies" target="_blank">recipe</a> for these great oat cookies originally comes from <a href="http://en.wikipedia.org/wiki/Food_Not_Bombs" target="_blank">Food Not Bombs</a> and is available through the <a href="http://en.wikibooks.org/wiki/Cookbook:Vegan_Cuisine" target="_blank">Vegan Cuisine Cookbook</a> on <a href="http://en.wikibooks.org/wiki/Main_Page" target="_blank">Wikibooks</a>. This is the simplest cookie recipe I've ever made, but the results are delicious. I don't like my cookies very sweet, so I halved the sugar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDWAbwJlJK0Uivwp4CC2ALC7F7uSAI37M2cPBMUu3KIXMGy8fE9hNw5e455cmOwD5ytsZx1h6feEz7szkhzkbtJk7iq1S9WbpImhXrjjjfTa2PaLmkJM1bu_gaFpkgosih-24VeA_TlA/s1600/vegan+oat+cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDWAbwJlJK0Uivwp4CC2ALC7F7uSAI37M2cPBMUu3KIXMGy8fE9hNw5e455cmOwD5ytsZx1h6feEz7szkhzkbtJk7iq1S9WbpImhXrjjjfTa2PaLmkJM1bu_gaFpkgosih-24VeA_TlA/s1600/vegan+oat+cookies.JPG" height="424" title="Vegan Oat Cookies" width="640" /></a></div>
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This Turkish side of <a href="http://www.twinsinkitchen.com/2010/06/fried-bell-pepper-with-tomato-sauce/" target="_blank">fried capsicums with tomato sauce</a> from <a href="http://www.twinsinkitchen.com/" target="_blank">Twins in Kitchen</a> is extremely easy. It's done in 15 minutes and goes well with any Mediterranean dinner. I also like to eat at as a quick snack with some bread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN1NHs3dyR3rqLyoFSYHvaddH8oiTznpfItZrNHPjhnkZFNCf1Wm4ecD6eS2musA2-eCXdKn-hwn7MunPXAA5YW2Eq9KUUeAgXYKKcx_s4d4eWo0s-7EYOV6EQEYCbk5qmY-MGlCmh7Q/s1600/Turkish+Capsicums+with+Tomato+Sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN1NHs3dyR3rqLyoFSYHvaddH8oiTznpfItZrNHPjhnkZFNCf1Wm4ecD6eS2musA2-eCXdKn-hwn7MunPXAA5YW2Eq9KUUeAgXYKKcx_s4d4eWo0s-7EYOV6EQEYCbk5qmY-MGlCmh7Q/s1600/Turkish+Capsicums+with+Tomato+Sauce.JPG" height="424" width="640" /></a></div>
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Last but not least, we have this dish of <a href="http://vegantelegraphexchange.blogspot.de/2014/08/leeks-carrots-and-kidney-beans-in.html" target="_blank">stewed leeks, carrots and kidney beans in tahini sauce</a>. It makes a good pairing for the capsicums, but can also stand alone. It's simple to prepare but complexly flavoured and delicious.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjJ1pl2QubcT1E4YY_Z493hDI5ZYkrFXqDIhP2ud1hj511JTNjOq2zjPC6K7IdIeOzhRsBwiVBk4IuUuJq4AQ8suOQiGzd0OjeI2p2jh9bBn9b0m9B5BM3Ou_w7pikOQlImiVfUo7EqQ/s1600/best+title.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjJ1pl2QubcT1E4YY_Z493hDI5ZYkrFXqDIhP2ud1hj511JTNjOq2zjPC6K7IdIeOzhRsBwiVBk4IuUuJq4AQ8suOQiGzd0OjeI2p2jh9bBn9b0m9B5BM3Ou_w7pikOQlImiVfUo7EqQ/s1600/best+title.JPG" height="424" title="Leeks, Carrots and Kidney Beans in Tahini Sauce" width="640" /></a></div>
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What are your favourite quick and easy vegan recipes? What do you make when you feel uninspired but want something good to eat?thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com0tag:blogger.com,1999:blog-2353791231663300967.post-10001444557663026532014-11-22T14:10:00.000+01:002014-11-22T14:10:49.437+01:00Brussels Sprouts and Onions in Creamy Mustard SauceThis week we continue the brussels sprouts theme with a cute little side of creamy brussels sprouts, pepped up with some wholegrain mustard.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1otAGruhkTwsvnd0FdXpKjOGlAJDSg4zigyuldzW74bZFndP5q5Y3NBHrGm2qlsS6lJXBfUdR5bZucVNv0epWEMSX6jvZ0DkfUEey27h9u6EVtdXGcSppOO4JVcAuWkgJNXFpjrW5A/s1600/Brussels+Sprouts+and+Onions+in+Creamy+Mustard+Sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1otAGruhkTwsvnd0FdXpKjOGlAJDSg4zigyuldzW74bZFndP5q5Y3NBHrGm2qlsS6lJXBfUdR5bZucVNv0epWEMSX6jvZ0DkfUEey27h9u6EVtdXGcSppOO4JVcAuWkgJNXFpjrW5A/s1600/Brussels+Sprouts+and+Onions+in+Creamy+Mustard+Sauce.JPG" height="480" title="Creamy Brussels Sprouts with Mustard" width="640" /></a></div>
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<span style="color: #999999;"><span style="font-size: x-large;">Brussels Sprouts and Onions in Creamy Mustard Sauce</span></span><br />
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Serves 2-4<br />
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<span style="color: #999999;"><span style="font-size: large;">Ingredients</span></span><br />
<br />
500 ml brussels sprouts
<br />1 onion
<br />2 cloves garlic
<br />1 tbsp flour
<br />200 ml soy milk
<br />1 tbsp wholegrain mustard
<br />salt and pepper <br />
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<span style="color: #999999;"><span style="font-size: large;">Method</span></span><br />
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1. Prepare sprouts - remove damaged outer leaves, trim bases, and cut in half. Drizzle with oil, sprinkle with salt and roast at 180 C for 15 minutes.
<br /><br />2. Slice the onion and mince the garlic. Heat an oiled pan over medium heat and fry the onion until translucent. Add garlic and fry for a few minutes.
<br /><br />3. Add the flour and cook for a few minutes. Add the milk little by little, whisking between each addition to form a creamy sauce. Simmer until thick. Add mustard and brussels sprouts. Mix well, season with salt and pepper, and serve.thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com0tag:blogger.com,1999:blog-2353791231663300967.post-48595145557531973002014-11-15T18:44:00.001+01:002014-11-15T18:44:18.623+01:00Pasta with Sundried Tomatoes and Brussels SproutsThis 5-ingredient vegan pasta doesn't look wonderful, but it makes up for its lack in the aesthetic department with punchy flavours: roasted brussels sprouts with a little chilli, bright lemon juice, and savoury sundried tomatoes. The roasted brussels sprouts are great for converting sprout-haters.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6pE0kr8hsC7qlOIvbkmZoAS3yGDLUSwMm_jSS5muRpKaZKNRjTY4VlmLs7vackJDNmy1YWlGqxEb7yNdbNiNMtuJJO8jV3HwShOIorGGGDWuZWkXcpzOkwxLSTcmQXGAXzo2FXX3fkQ/s1600/Brussels+sprout+and+sundried+tomato+pasta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6pE0kr8hsC7qlOIvbkmZoAS3yGDLUSwMm_jSS5muRpKaZKNRjTY4VlmLs7vackJDNmy1YWlGqxEb7yNdbNiNMtuJJO8jV3HwShOIorGGGDWuZWkXcpzOkwxLSTcmQXGAXzo2FXX3fkQ/s1600/Brussels+sprout+and+sundried+tomato+pasta.JPG" height="480" title="Vegan Pasta with Sundried Tomatoes and Brussels Sprouts" width="640" /></a></div>
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<span style="color: #999999;"><span style="font-size: x-large;">Pasta with Sundried Tomatoes and Brussels Sprouts </span></span><br />
<br />
Serves 4<br />
<br />
<span style="color: #999999;"><span style="font-size: large;">Ingredients</span></span><br />
<br />
1000 ml brussels sprouts
<br />chilli flakes<br />150 ml sundried tomatoes
<br />500 g pasta
(gluten-free for gluten-free option)<br />1/2 lemon
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<br />
<span style="color: #999999;"><span style="font-size: large;">Method </span></span><br />
<br />
1. Remove damaged leaves from brussels sprouts, trim bottoms, and cut in half. Sprinkle lightly with chilli flakes, toss with salt and olive oil and roast for 10 minutes at 180 C.
<br /><br />2. Slice sundried tomatoes. Toss with brussels sprouts and roast for 5-10 more minutes, until brussels sprouts are done.
<br /><br />3. Cook and drain pasta. Squeeze the lemon. Toss with the pasta, brussel sprouts and sundried tomatoes.thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com0tag:blogger.com,1999:blog-2353791231663300967.post-25329235326931895562014-11-08T18:48:00.000+01:002014-11-08T18:48:38.005+01:00Creamy Mushroom PastaI made this creamy mushroom pasta for my family when I was in Aotearoa New Zealand last time. They all enjoyed it, even those who aren't so keen on mushrooms. The delicious creaminess and cheesiness comes from cashews, which are brightened up with a little lemon juice. A luxurious but easy vegan dinner.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgff_cbYEiohGMy5stJQNTDldL6fjnBddReuj6DQ_mWg3sCRmrhC5rbgFgGu-CkcSkCbtOnzvkLCoakgbEl7bvmKGMArsx4dvuCusfF7aqXr3dTutSwZOd1EwEB88VCiLsJe7n7EqrcGA/s1600/Creamy+Mushroom+Pasta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgff_cbYEiohGMy5stJQNTDldL6fjnBddReuj6DQ_mWg3sCRmrhC5rbgFgGu-CkcSkCbtOnzvkLCoakgbEl7bvmKGMArsx4dvuCusfF7aqXr3dTutSwZOd1EwEB88VCiLsJe7n7EqrcGA/s1600/Creamy+Mushroom+Pasta.JPG" height="424" title="Creamy Mushroom Pasta" width="640" /></a></div>
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<span style="color: #999999;"><span style="font-size: x-large;">Creamy Mushroom Pasta</span></span><br />
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Serves 6<br />
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<span style="color: #999999;"><span style="font-size: large;">Ingredients</span></span><br />
<br />
500 g angel hair pasta or spaghetti<br />
1 onion<br />
2 cloves garlic<br />
400 g mushrooms (750 ml sliced)<br />
400 ml unroasted unsalted cashews<br />
300 ml soy milk<br />
100 ml water<br />
1/2 tsp salt<br />
1/2 tsp dried thyme<br />
4 tbsp nutritional yeast<br />
1 tbsp lemon juice<br />
1/4 tsp chilli powder<br />
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<span style="color: #999999;"><span style="font-size: large;">Method</span></span><br />
<br />
1. Chop the onion and mince the garlic. Slice the mushrooms. Heat an oiled pan over medium heat. Fry the onion until glassy. Fry the garlic for 1 minute. Add the mushrooms and fry until done.<br />
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2. Blend the remaining ingredients (except the pasta) until smooth. Cook the pasta: if you use angel hair, bear in mind that it cooks very fast.<br />
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3. Add the cashew sauce to the pan with the mushrooms and heat gently. Add some more water if the sauce is too thick. Serve with a grind of pepper and a grate of lemon zest. thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com0tag:blogger.com,1999:blog-2353791231663300967.post-73446023498771245092014-11-01T16:26:00.000+01:002014-11-01T16:26:35.947+01:00Peppers with Sundried Tomato and Isot Pepper StuffingFor a long time, I hated stuffed vegetables. They were either soggy or undercooked and had plain, flavourless fillings. So when I was stuffing these beautiful red peppers I decided to make a rich filling out of kidney beans, smoky isot pepper and sundried tomatoes. The peppers were roasted before stuffing to intensify their flavour.<br />
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This recipe is super good for an easy weeknight dinner. It comes together very easily, and you can make a salad to have on the side while the peppers are roasting. Isot pepper adds a wonderful depth of flavour to this dish, but if you
can't find it, you can replace it with 1/8 tsp of chili powder.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxP2ddIduYP2OPScJP0Ej86mzxvSxREEpVAfQNNo9iaBiCh2nii1DGl4AbFBOZii2zGKGQzuffDnOjhCHvSklRxH9O-XrJPiJFEkimIqeqakDXJ18kF5NXgXOwHOB7GiA37cRSlmHyA/s1600/Meaty+Stuffed+Capsicums.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxP2ddIduYP2OPScJP0Ej86mzxvSxREEpVAfQNNo9iaBiCh2nii1DGl4AbFBOZii2zGKGQzuffDnOjhCHvSklRxH9O-XrJPiJFEkimIqeqakDXJ18kF5NXgXOwHOB7GiA37cRSlmHyA/s1600/Meaty+Stuffed+Capsicums.JPG" height="424" title=""Meaty" Vegan Stuffed Capsicums" width="640" /></a></div>
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<span style="color: #999999;"><span style="font-size: x-large;">Peppers with Sundried Tomato and Isot Pepper Stuffing</span></span><br />
<br />
Serves 4<br />
<br />
<span style="color: #999999;"><span style="font-size: x-large;"><span style="font-size: large;">Ingredients</span></span></span><br />
<br />
4 long peppers/capsicums<br />
1 onion<br />
2 cloves garlic<br />
10 sundried tomatoes<br />
1 (400 g) can kidney beans<br />
1 tsp isot pepper/urfa biber<br />
1 tsp soy sauce<br />
2 tbsp tomato paste<br />
100 ml breadcrumbs (gluten-free if you want)<br />
3 tbsp water<br />
<br />
<span style="color: #999999;"><span style="font-size: x-large;"><span style="font-size: large;">Method </span></span></span><br />
<br />
1. Cut the peppers in half. Remove stem and seeds. Roast at 200 C for 20-40 minutes, until they're as soft as you like them. Chop the onion finely and mince the garlic. Rinse the sundried tomatoes and chop them finely.<br />
<br />
2. Heat an oiled pan over medium heat. Fry onion until softened. Add garlic and fry for a few minutes. Add sundried tomatoes and fry for a few minutes more. Remove from heat.<br />
<br />
3. Drain and rinse the kidney beans. Mash them and combine with the onion mixture and all remaining ingredients. Stuff the peppers and roast for 10 more minutes.thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com0tag:blogger.com,1999:blog-2353791231663300967.post-78084284570695014082014-10-25T20:51:00.000+02:002014-11-15T19:26:37.205+01:00Vegan BechamelkartoffelnWhen I was a child, I hated white sauce. I would dread having Macaroni Cheese, or worse yet, Cauliflower Cheese. I've gotten over my
cauliflower doubts thanks to <a href="http://vegantelegraphexchange.blogspot.co.nz/2014/10/lemon-roasted-cauliflower.html" target="_blank">roasting it with lemon juice</a>. Now I've come to see
how delicious white sauce (aka bechamel) can be.<br />
<br />
I stumbled across <a href="http://www.chefkoch.de/rezepte/932551198678785/Bechamelkartoffeln.html" target="_blank">this recipe</a> last winter while I was looking for quintessentially German recipes. <i>Bechamelkartoffeln</i>, steaming hot potatoes in creamy white sauce, are a perfect winter side. Add a vegan sausage and a little salad, and you've got dinner. I changed the original recipe a little to make it vegan and easier to follow if you've never made a bechamel before.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAC_9yty-f7BSExbKL4OHYy0YoaonfanWoHzeWCoE3bJ1KCJyWRflDF42y0h1i3yGIE3S4VECVrlGd33_Pyyil3WvqPHvfCVzE9vQnll6zxb4QaqbZBv1WNPCdQY61W5ZPl-cCL7jIog/s1600/Bechamelkartoffeln.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAC_9yty-f7BSExbKL4OHYy0YoaonfanWoHzeWCoE3bJ1KCJyWRflDF42y0h1i3yGIE3S4VECVrlGd33_Pyyil3WvqPHvfCVzE9vQnll6zxb4QaqbZBv1WNPCdQY61W5ZPl-cCL7jIog/s1600/Bechamelkartoffeln.JPG" height="480" title="Vegan Bechamelkartoffeln" width="640" /></a></div>
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<span style="color: #999999;"><span style="font-size: x-large;">Vegan Bechamelkartoffeln</span></span><br />
<br />
Serves 4<br />
Lightly adapted from <a href="http://www.chefkoch.de/rezepte/932551198678785/Bechamelkartoffeln.html" target="_blank">this recipe</a><br />
<br />
<span style="color: #999999;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: large;">Ingredients</span></span></span></span><br />
<br />
1 kg potatoes
<br />
1 onion
<br />
2 tbsp margarine
<br />
2 tbsp flour
<br />
250 ml soy milk<br />
250 ml vegetable stock
<br />
salt, pepper and nutmeg
<br />
<br />
<span style="color: #999999;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: large;">Method </span> </span> </span></span><br />
<br />
1. Peel and dice the potatoes. Add to salted water and boil until tender. Dice the onion.
<br />
<br />
2. Heat margarine in a pan over medium heat, and fry the onion until soft. Add the flour and cook for another minute, stirring constantly. Add the soy milk slowly, whisking between additions to avoid lumps. Add the vegetable broth.
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3. Bring to a boil, lower the heat and simmer for about ten minutes, stirring regularly. Add the potatoes and simmer for a few more minutes. Add salt, pepper and nutmeg to taste.thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com0tag:blogger.com,1999:blog-2353791231663300967.post-82468449120096149922014-10-11T11:44:00.000+02:002014-10-11T11:44:55.877+02:00Garlic SpinachThis garlic spinach is healthy and super easy to throw together. It's also delicious!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7L0OQ0ESoDMNvtBqnd737cshpOiPnLdbecPtJyzzozaxt2O2w1jIxkNgN4eu5OykgIgbd_PwbSngViR6gAC2Sddi8QDQfQVFIDP0kQ9mHCGjx0728tSvA6HDIcPg76AleXkYbVNCsfA/s1600/garlic+spinach.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7L0OQ0ESoDMNvtBqnd737cshpOiPnLdbecPtJyzzozaxt2O2w1jIxkNgN4eu5OykgIgbd_PwbSngViR6gAC2Sddi8QDQfQVFIDP0kQ9mHCGjx0728tSvA6HDIcPg76AleXkYbVNCsfA/s1600/garlic+spinach.JPG" height="424" title="garlic spinach" width="640" /></a></div>
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<span style="color: #999999;"><span style="font-size: x-large;">Garlic Spinach</span></span><br />
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Serves 2<br />
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<span style="font-size: large;"><span style="color: #999999;">Ingredients</span></span><br />
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120 g spinach (1200 ml chopped)<br />
3 cloves of garlic <br />
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<span style="font-size: large;"><span style="color: #999999;">Method </span></span><br />
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1. Chop spinach and mince garlic. Heat an oiled pan over medium-high heat. Fry garlic for one minute. Add a handful of spinach and fry until wilted. Add the rest of the spinach, handful by handful. Season with salt and pepper.thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com0tag:blogger.com,1999:blog-2353791231663300967.post-70213778799782992002014-10-04T09:28:00.000+02:002014-10-04T09:28:33.478+02:00Lemon Roasted CauliflowerThis lemon roasted cauliflower is for cauliflower haters. My sister and I have hated cauliflower ever since some early cauliflower cheese experiences, but even we like this. The little charred pieces are particularly delicious. It's super easy to make - just toss together three ingredients and leave it to roast in the oven.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9yAPhDJEZbJfqkdduwfkqSxzP2QfnV1DHbpPbjYIhHOUb-mFj0lESNw_GOBat4DNmHZYX43GjEgNlPZbJ2ZUUPQJkPwJd8qBIKUdETND-Stf9Is6Obo5E6DD4J0Gkx1Y6fN9bREFx_g/s1600/Lemon+Roasted+Cauliflower.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9yAPhDJEZbJfqkdduwfkqSxzP2QfnV1DHbpPbjYIhHOUb-mFj0lESNw_GOBat4DNmHZYX43GjEgNlPZbJ2ZUUPQJkPwJd8qBIKUdETND-Stf9Is6Obo5E6DD4J0Gkx1Y6fN9bREFx_g/s1600/Lemon+Roasted+Cauliflower.JPG" height="424" width="640" /></a></div>
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<span style="color: #999999;"><span style="font-size: x-large;">Lemon Roasted Cauliflower</span></span><br />
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<span style="color: #999999;"><span style="font-size: x-large;"><span style="font-size: large;">Ingredients</span></span></span><br />
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1 head of cauliflower<br />
2 tbsp lemon juice<br />
2 tbsp oil<br />
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<span style="color: #999999;"><span style="font-size: x-large;"><span style="font-size: large;">Method </span> </span></span><br />
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1. Chop cauliflower into florets. Toss with all remaining ingredients and sprinkle with salt and pepper. Roast at 200 C for 20 minutes. Turn and roast for 10-20 minutes more until tender with browned bits.thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com0tag:blogger.com,1999:blog-2353791231663300967.post-47135580658481541182014-09-27T03:42:00.000+02:002014-09-27T03:42:45.081+02:00Spiced Chickpea, Butternut Squash and Yoghurt SaladI'm visiting Aotearoa New Zealand at the moment. One of the nicest things is getting to cook for my family again. Last weekend, I puzzled over what to make out of chickpeas and silken tofu. I remembered eating some Dahi Puri that were filled with chickpea curry, vegan yoghurt and a generous amount of spices and chutney.<br /><br />This chickpea salad is that memory realised in the available ingredients. It's chickpeas and butternut squash smothered in creamy vegan sour cream, with a hint of cumin and chili. The <a href="http://gormandizewithus.blogspot.co.nz/2013/06/home-made-vegan-sour-cream.html" target="_blank">vegan sour cream</a> from <a href="http://gormandizewithus.blogspot.co.nz/" target="_blank">Gormandize</a> makes a great stand-in for plain yoghurt. I've never been able to find a vegan yoghurt that isn't sweet. Do they exist?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilOSCYqFK9w8X3NaiXIm3cOM2AqKN3Zk5iL8ou-MCeMwjo-_n7HJViQBVCNctDNtOJ7lm0-gGYFTnuQ_xbivKGknZ11yTd8Q4-v4XFJi8g3dRMxLVi5YKHGSVY_-VDNEADMS54AttEbg/s1600/Spiced+chickpea,+butternut+squash+and+yoghurt+salad+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilOSCYqFK9w8X3NaiXIm3cOM2AqKN3Zk5iL8ou-MCeMwjo-_n7HJViQBVCNctDNtOJ7lm0-gGYFTnuQ_xbivKGknZ11yTd8Q4-v4XFJi8g3dRMxLVi5YKHGSVY_-VDNEADMS54AttEbg/s1600/Spiced+chickpea,+butternut+squash+and+yoghurt+salad+2.JPG" height="424" title="Vegan Spiced Chickpea, Butternut Squash and Yoghurt Salad" width="640" /> </a></div>
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<span style="color: #999999;"><span style="font-size: x-large;">Spiced Chickpea, Butternut Squash and Yoghurt Salad</span></span></div>
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Serves 4</div>
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<span style="color: #999999;"><span style="font-size: large;">Ingredients</span></span></div>
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710 g butternut squash (900 ml chopped)</div>
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1/4 red onion </div>
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a handful of parsley (optional) </div>
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2 400 g cans of chickpeas (750 ml drained)</div>
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1 recipe <a href="http://gormandizewithus.blogspot.co.nz/2013/06/home-made-vegan-sour-cream.html" target="_blank">vegan sour cream</a></div>
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1 1/2 tbsp lemon juice</div>
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1 tsp ground cumin</div>
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1/8 tsp chili powder</div>
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<span style="color: #999999;"><span style="font-size: large;">Method</span></span></div>
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1. Chop the butternut squash into 3x3 cm squares. Toss with olive oil, salt and pepper and roast at 200 C for 40 minutes, or until tender. <br /><br />2. Finely chop the onion and parsley. Drain and rinse the chickpeas. Make the sour cream. Gently combine all ingredients except the parsley and add salt to taste. Sprinkle the parsley on top.</div>
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thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com0tag:blogger.com,1999:blog-2353791231663300967.post-66447862588405189272014-09-20T02:00:00.000+02:002014-09-20T02:00:50.494+02:00Quick and Healthy Snacks: TapasVegan Tapas make great snacking material. They're quick, easy, and packed full of veggies. Best of all, they're delicious.<br />
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If you're keen to get your day's vegetables all at once, Gazpacho is the soup for you. It's a thick, velvety cold soup bursting with ripe tomatoes and refreshing cucumber and seasoned with vinegar, garlic and olive oil. My favourite recipe is <a href="http://spanishsabores.com/2012/05/10/recipe-gazpacho-andaluz/" target="_blank">this one</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtsyj4fZzS-oOWQqXTb0UQmp320EA5wbiNLBHGKQic5C_YxFka2vXhnWa3wH0HWNslmLWIAfY5B-D8aSDoKifgc_ELPTyahmuVGjmBtBK5h-PDh-WbnAaVEq8auVQBQ3K3FWZDQu-YA/s1600/Gazpatcho.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtsyj4fZzS-oOWQqXTb0UQmp320EA5wbiNLBHGKQic5C_YxFka2vXhnWa3wH0HWNslmLWIAfY5B-D8aSDoKifgc_ELPTyahmuVGjmBtBK5h-PDh-WbnAaVEq8auVQBQ3K3FWZDQu-YA/s1600/Gazpatcho.JPG" height="468" width="640" /></a></div>
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If you're looking for something comforting and a little more filling, try <a href="http://www.saveur.com/article/Recipes/Spanish-Style-Toast-with-Tomato" target="_blank">Pan con Tomate</a>, thick slabs of baguette toasted and topped with grated tomato, salt and olive oil. I love to pile them up with more grated tomato and drizzle extra olive oil on top. So good!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDOCipajBdRT22_ku9I3N19XMFzvd7SDb8sVp_dvtw-cu2ro05Ky2YRaEn5y_g67-BX8X3ojVTx0G7pLUPIPsfYLKXzlI-UVucBIHj1rkgmieJ0EfPpNRJF1ZQdaheb5jNRsq44ehHw/s1600/Spanish+Tomato+Toast.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDOCipajBdRT22_ku9I3N19XMFzvd7SDb8sVp_dvtw-cu2ro05Ky2YRaEn5y_g67-BX8X3ojVTx0G7pLUPIPsfYLKXzlI-UVucBIHj1rkgmieJ0EfPpNRJF1ZQdaheb5jNRsq44ehHw/s1600/Spanish+Tomato+Toast.JPG" height="424" width="640" /> </a></div>
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What are your favourite Tapas? Do you know of any other Spanish dishes that adapt themselves well to vegans? I would love tips!</div>
thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com0tag:blogger.com,1999:blog-2353791231663300967.post-14185542158552995162014-09-13T01:39:00.000+02:002014-09-13T01:39:20.929+02:00Polish Potato Pancakes with Creamy Mushroom Sauce (Placki Kartoflane)One of the wonderful things about living in Berlin has been being able to travel to other countries easily. Want to go to Poland? Jump on the overnight bus! I'm still getting used to the change. In New Zealand we're so far away from everything that going anywhere (except Australia) takes a long time and isn't budget-friendly.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fYYrHa032OcvWG9ywpXj591kh76S6D992QxeNOFlA6ZENHcAP1ee67ry7e5MQSvdavh9AeOzDLakbespD_hHJXcJkkTNfOYqbAoO0ezf-Qwwa5jJrJkZNCScre6ovSMuNJ7AZaqaBQ/s1600/DSC00706.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fYYrHa032OcvWG9ywpXj591kh76S6D992QxeNOFlA6ZENHcAP1ee67ry7e5MQSvdavh9AeOzDLakbespD_hHJXcJkkTNfOYqbAoO0ezf-Qwwa5jJrJkZNCScre6ovSMuNJ7AZaqaBQ/s1600/DSC00706.JPG" height="640" title="The Old Town in Warsaw, Poland" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Old Town in Warsaw, Poland</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Our last Poland trip was to Krakow, a beautiful city with a castle, gorgeous old town, and, of course, delicious food! My boyfriend, who's a vegetarian, had some wonderful potato pancakes with decadent mushroom sauce on top. This is a recreation of that dish, <i>Placki Kartoflane</i>. This picture is of a version with blended potatoes, but it's easier to make them with grated potatoes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Py_dH2Y5kXTlXvPFj7i_q4T1Q2Fh8AeyVWmLtUlqTFlef_tGtPZkQMigLo0FAiJIQQR4lmfPCTmu0njdIAL88FP3eaHnvEq96f1RCdVSlU9bqmvWkcLTD8Ce7a8GjQVnBHVoEVVALQ/s1600/Placki+Kartoflane.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Py_dH2Y5kXTlXvPFj7i_q4T1Q2Fh8AeyVWmLtUlqTFlef_tGtPZkQMigLo0FAiJIQQR4lmfPCTmu0njdIAL88FP3eaHnvEq96f1RCdVSlU9bqmvWkcLTD8Ce7a8GjQVnBHVoEVVALQ/s1600/Placki+Kartoflane.JPG" height="424" title="Polish Potato Pancakes with Mushroom Cashew Sauce, Placki Kartoflane" width="640" /></a></div>
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<span style="color: #999999;"><span style="font-size: x-large;">Polish Potato Pancakes with Creamy Mushroom Sauce (Placki Kartoflane)</span></span><br />
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Serves 4<br />
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<span style="color: #999999;"><span style="font-size: large;">Ingredients</span></span><br />
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<i>creamy mushroom sauce</i><br />400 ml (200 g) cashews, not roasted or salted<br />2 tbsp vinegar<br />1/2 tsp salt<br />150 ml water<br />1 onion<br />400 g mushrooms (1000 ml chopped)<br /><br /><i>pancakes</i><br />6 potatoes (1150 ml grated)<br />1/2 tsp corn starch<br />1/2 tsp rice flour<br />4 tbsp flour<br />1/2 tsp salt<br />
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<span style="color: #999999;"><span style="font-size: large;">Method </span></span><br />
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1. Blend the cashews with the vinegar, salt and water. Chop the onion and slice the mushrooms. Fry the onion in an oiled pan over medium heat until glassy. Add the mushrooms and cook until done. Stir in the cashew cream. Add salt and pepper to taste and set aside.<br /><br />2. Peel and grate the potatoes. Mix together corn starch, rice flour and 2 tbsp water. Combine with potatoes, flour and salt. Heat an oiled pan over medium heat. When hot, add several pancakes and spread to a 1 cm thickness. Wait until the underside is a golden brown, then flip and brown the other side. Drain on paper towels. Repeat with remaining potato mixture.<br /><br />3. Divide the pancakes between four plates. Briefly warm the cashew sauce, adding water to thin if it's too thick. Top the pancakes with sauce and serve.thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com0tag:blogger.com,1999:blog-2353791231663300967.post-66169573427095200662014-09-06T04:24:00.000+02:002014-09-06T04:24:22.847+02:00BBQ Mushroom BurgersThese mushroom burgers are simple but delicious. The pearl barley gives them bite, while the soy sauce and pepper bring out the flavour of the mushrooms. They also satisfy fast-food cravings - the BBQ sauce and mushroom play together well, and you can add some vegan bacon if you want.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJtfqrWZ-PqTc74fBjkSwkbin4iJU8uI2punoS5A0B6ttXuRleGmMVC5ESp97y8KgwiP2cGNunuGONjmixShBb5MoFqPU68l-WOV60UjTeHp24rReSR2DaUKFRz1CyVopjFtjVZ6297w/s1600/Mushroom+burgers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJtfqrWZ-PqTc74fBjkSwkbin4iJU8uI2punoS5A0B6ttXuRleGmMVC5ESp97y8KgwiP2cGNunuGONjmixShBb5MoFqPU68l-WOV60UjTeHp24rReSR2DaUKFRz1CyVopjFtjVZ6297w/s1600/Mushroom+burgers.JPG" height="640" title="Mushroom and barley burgers" width="424" /></a></div>
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<span style="color: #999999;"><span style="font-size: x-large;">BBQ Mushroom Burgers</span></span><br />
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Makes 8 7cm wide patties<br />
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<span style="color: #999999;"><span style="font-size: x-large;"><span style="font-size: large;">Ingredients</span></span></span><br />
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<i>burger patties</i><br />70 ml pearl barley<br />250 g mushrooms (900 ml chopped)<br />1 potato<br />1/2 onion<br />1 clove garlic<br />1 tbsp soy sauce<br />salt and pepper<br /><br /><i>to serve</i><br />BBQ sauce<br />burger buns<br />arugula/rocket<br />tomato<br />radishes<br />
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<span style="color: #999999;"><span style="font-size: x-large;"><span style="font-size: large;">Method </span></span></span><br />
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1. Bring barley to a boil with plenty of water and cook until tender. Peel, chop and boil the potato until soft, about 15 minutes. Mash it.<br /><br />2. Finely chop the onion and mushrooms and mince the garlic. Heat an oiled pan over medium heat. Fry the onion until glassy. Add the garlic and cook for a minute. Add the mushrooms and fry until done.<br /><br />3. Combine all patty ingredients and mix well. Form into patties. Fry in an oiled pan over medium heat for a few minutes until browned on both sides, flipping once.<br /><br />4. Wash the arugula. Slice the tomatoes and radishes. Chop the burger buns in half and toast both halves in a pan until lightly browned. Top with patties, vegetables and BBQ sauce.thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com0tag:blogger.com,1999:blog-2353791231663300967.post-68301081382384324322014-08-30T19:57:00.000+02:002014-08-30T19:57:34.078+02:00Leeks, Carrots and Kidney Beans in Tahini SauceThis combination of leeks, carrots and kidney beans looks unassuming, but has a deep rich flavour from the tahini. It makes a lovely Turkish meal when combined with another easy side, like <a href="http://www.twinsinkitchen.com/2010/06/fried-bell-pepper-with-tomato-sauce/" target="_blank">capsicums in tomato sauce</a>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGcsZdxiqIiFI3JCeQjSNk2LX-B07NYsa9tbA6vVGbCf0TGk3PzcQE11l4rw7x7t5ttp5jqRebQYqqGH8T6c2fgGCpmyO3fsXStf1iXOcUgRtDZA_01qoyOP5L-oPxLihS3IRo3ZUYBg/s1600/best+title.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGcsZdxiqIiFI3JCeQjSNk2LX-B07NYsa9tbA6vVGbCf0TGk3PzcQE11l4rw7x7t5ttp5jqRebQYqqGH8T6c2fgGCpmyO3fsXStf1iXOcUgRtDZA_01qoyOP5L-oPxLihS3IRo3ZUYBg/s1600/best+title.JPG" height="424" title="Leeks, carrots and kidney beans in tahini sauce" width="640" /></a></div>
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<span style="color: #999999;"><span style="font-size: x-large;">Leeks, Carrots and Kidney Beans in Tahini Sauce</span></span> <br />
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Serves 2 as a side<br />Closely based on <a href="http://www.twinsinkitchen.com/2012/01/leek-with-tahini-sauce-tahinli-pirasa/" target="_blank">this</a> recipe<br />
<br /><span style="color: #999999;"><span style="font-size: large;">Ingredients</span></span> <br />
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2 carrots<br />1 leek<br />1 tbsp tomato paste<br />250 ml water<br />1 (400 g) can kidney beans<br />3 tbsp tahini<br />2 tbsp lemon juice<br />
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<span style="color: #999999;"><span style="font-size: large;">Method</span></span><br /><br />
1. Chop the carrots and leek. Heat an oiled pot over medium heat. Fry the carrots for a few minutes. Add the leeks, tomato paste and water and stir well. Put the lid on and simmer until the vegetables are tender. Drain and rinse the beans and mix them in.<br /><br />2. Salt well. Mix together the tahini and lemon juice. Spoon over the top of the vegetables. Close the lid and let rest for a few minutes before serving.thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com0tag:blogger.com,1999:blog-2353791231663300967.post-44778855404466723092014-08-23T14:12:00.000+02:002014-08-23T14:12:19.747+02:00Custard RollsAs these rich custard rolls rise and bake, the wonderful smell of yeast will fill your house. Try baking them on a Sunday: in the down time, you can laze around reading a book or watching your favourite TV series - for me, it's <i>Gossip Girl</i> or <i>The Good Wife </i>(a legal drama, not a show about housewives)<i>,</i> or a re-run of <i>Black Books</i> or <i>Miranda</i>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFuXV5kvtI0S5pIBHqNp7ecBdbQQSpV16RxTvKIvCbceTyQKq_AlBNztxNo-TH_3X1K5PqxTOqBOSViCaFfSIogyZ6FfHua1dH2ryOnahm-L-PbDby0fBvL8vHXrjOSk93WH1D97HdyA/s1600/Custard+rolls.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFuXV5kvtI0S5pIBHqNp7ecBdbQQSpV16RxTvKIvCbceTyQKq_AlBNztxNo-TH_3X1K5PqxTOqBOSViCaFfSIogyZ6FfHua1dH2ryOnahm-L-PbDby0fBvL8vHXrjOSk93WH1D97HdyA/s1600/Custard+rolls.JPG" height="424" title="Vegan Custard Rolls" width="640" /></a></div>
<br />
<span style="color: #999999;"><span style="font-size: x-large;">Custard Rolls</span></span><br />
<br />
Makes 9 rolls<br />
Dough based on <a href="http://whatscookingamerica.net/Bread/CinnamonRollsFantastic_Vegan.htm" target="_blank">this</a> recipe<br />
<br />
<span style="color: #999999;"><span style="font-size: large;">Ingredients</span></span><br />
<br />
<span style="font-size: small;"><i>dough</i><br />120 ml soy milk</span><span style="font-size: small;"><span style="font-size: small;"> </span></span><br />
<span style="font-size: small;"><span style="font-size: small;">1/2 tsp corn starch</span> </span><br />
<span style="font-size: small;"><span style="font-size: small;">1/2 tsp rice flour</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">2 tbsp water </span> </span><br />
<span style="font-size: small;">30 ml lukewarm water<br />1 tsp vanilla essence<br />4 tbsp margarine<br />1/4 teaspoon salt<br />2 tbsp sugar<br />600 ml flour<br />1 1/2 tsp yeast<br /><br /><i>filling</i><br />vanilla pudding or custard mix (many brands in the supermarket are vegan)<br />soy milk as needed<br />sugar as needed </span><br />
<br />
<span style="font-size: small;"><span style="color: #999999;"><span style="font-size: large;">Method</span></span></span><br />
<br />
<span style="font-size: small;">1. Heat the soy milk until warm but not hot. Mix together the corn starch, rice flour and 2 tbsp water. Combine all dough ingredients in a bowl and mix well. Turn out onto a lightly-oiled surface and knead for 10 minutes. Put back in the bowl, cover, and let rise until doubled in size (about an hour).<br /><br />2. Prepare pudding/custard with soy milk and sugar according to directions.<br /><br />4. Cover a large baking pan with baking paper. Stretch the dough into a 20 by 30 cm rectangle. Spread the filling thickly over the dough. Starting with the long side of the rectangle, roll up into a log and pinch the edge of the dough to seal.<br /><br />5. Cut with a sharp knife into 4 cm slices. Place them in the pan with plenty of space between each slice. Cover and let rise again until doubled in size (about an hour). Bake at 180 C for 20-25 minutes, until a light golden brown. </span>thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com2tag:blogger.com,1999:blog-2353791231663300967.post-21937077196038522742014-08-16T15:17:00.000+02:002014-08-18T11:12:06.221+02:00Caramelised Onion VarenykyMy family lived together with a Russian family for most of my childhood. For that reason, I had some wonderful early food experiences. My favourite foods included salmon <i>selyodka</i> (pickled fish) and roe. Those, I wouldn't eat anymore (unless someone makes a vegan version...). But my absolute favourite food was sweet <i>varenyky</i> filled with apples. Varenyky are the Ukrainian-Russian version of pierogi.<br />
<br />
For a long time I was put off making my own varenyky because of how hard I thought it would be. Then I tried making them, and it <i>was</i> really hard. The dough was extremely delicate. It stuck and tore. A few weeks ago, I discovered this <a href="http://www.vegansandra.com/2013/04/crispy-and-simple-pierogi.html" target="_blank">pierogi dough</a> on <a href="http://www.vegansandra.com/" target="_blank">Vegan Sandra's</a> website and tried again. The dough is a pleasure to work with. No sticking and no tearing!<br />
<br />
When I was a child, a dumpling without apples inside wasn't really a dumpling for me. I can vividly remember the deep feeling of disappointment and offence I had after biting into a potato <i>pirozhki</i> (baked dumpling). These days I love potato-filled dumplings, and would be over the moon if someone made them for me. Not everything has to be sweet! But my favourite part is always the fried onions on top, so I thought I'd put them inside. Here are varenyky filled to bursting with caramelised onion, with a little potato to bind the filling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMxu2JxOJFtf7trC-tVstYB3bjf9FVbvKVqw7U20lGixwZK2gv3bpDT-aaxu2HzW_DnqUAIqt1ML5fw73SQ4ApxDQxtFs7fcgPAmCSZaNeLcmOBY-5R565hfUooxOYQcLBlk9dLY6IZQ/s1600/Caramelised+Onion+Pierogi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMxu2JxOJFtf7trC-tVstYB3bjf9FVbvKVqw7U20lGixwZK2gv3bpDT-aaxu2HzW_DnqUAIqt1ML5fw73SQ4ApxDQxtFs7fcgPAmCSZaNeLcmOBY-5R565hfUooxOYQcLBlk9dLY6IZQ/s1600/Caramelised+Onion+Pierogi.JPG" height="424" title="Caramelised Onion Varenyky" width="640" /></a></div>
<br />
<span style="color: #999999;"><span style="font-size: x-large;">Caramelised Onion Varenyky</span></span><br />
<br />
Makes 16 varenyky, serves 2<br />
<br />
<span style="color: #999999;"><span style="font-size: large;">Ingredients</span></span><br />
<br />
1/2 a recipe of the <a href="http://www.vegansandra.com/2013/04/crispy-and-simple-pierogi.html" target="_blank">crispy and simple pierogi</a> dough from <a href="http://www.vegansandra.com/" target="_blank">Vegan Sandra</a><br />
5 onions<br />
1 potato (200 ml)<br />
<br />
<span style="font-size: large;"><span style="color: #999999;">Method</span></span><br />
<br />
1. Chop the onions. Fry them in a little oil over medium heat for 30-40 minutes, until nicely browned. Stir every now and again and reduce the heat if they start to burn.<br />
<br />
2. Peel, chop and boil the potato. Mash it and mix with the onions. Add salt and pepper. Divide the dough into 16 equal pieces and roll them into balls. Cover with a cloth.<br />
<br />
3. Roll out the first ball into a circle on a lightly floured surface. Put 1-2 tsp of filling in the middle and pinch the varenyky shut. Put it on a lightly floured tray and cover with a cloth. Repeat for remaining balls of dough.<br />
<br />
4. Boil the varenyky until they float, and then for an additional 2-3 minutes. Serve with margarine or <a href="http://gormandizewithus.blogspot.de/2013/06/home-made-vegan-sour-cream.html" target="_blank">vegan sour cream</a>.thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com1tag:blogger.com,1999:blog-2353791231663300967.post-30324622150675517472014-08-09T12:00:00.000+02:002014-08-09T12:00:16.756+02:00Avocado and Sundried Tomato PastaAvocado pasta sauce sounds good, but for a long time we weren't friends. My boyfriend came up with this meal, and it had a long development cycle. We tried many different avocado sauces. But they were all a bit boring, and, well, too avocado-y.<br />
<br />
Then he came up with the excellent idea of adding nutritional yeast, and I suggested adding sundried tomatoes. Combined, they take it to another level. This is my kind of avocado pasta: creamy and rich avocado sauce with a hint of cheesiness and bites of savoury flavour from the sundried tomatoes.<br />
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This recipe could be your new weeknight dinner staple. It's super easy; the sauce is made in less time than it takes to cook the pasta.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpttQ7msn3tVAMzn8CXptCcolUmriUwsyRRTMEp7nr8YyMlGgPcxQUjcQuWPJB3l8ET5oP-UrYMNyEmG3IyZdlqvLIkrMXK_bhdogBP-Ie6i5Qyhqk8zEPGeiuoh7ap0QbbaBMiB3lZA/s1600/Avocado+and+Sundried+Tomato+Pasta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpttQ7msn3tVAMzn8CXptCcolUmriUwsyRRTMEp7nr8YyMlGgPcxQUjcQuWPJB3l8ET5oP-UrYMNyEmG3IyZdlqvLIkrMXK_bhdogBP-Ie6i5Qyhqk8zEPGeiuoh7ap0QbbaBMiB3lZA/s1600/Avocado+and+Sundried+Tomato+Pasta.JPG" height="424" title="Avocado and Sundried Tomato Pasta" width="640" /></a></div>
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<span style="color: #999999;"><span style="font-size: x-large;">Avocado and Sundried Tomato Pasta</span></span><br />
<br />
Serves 4<br />
<br />
<span style="color: #999999;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="color: #999999;"><span style="font-size: large;">Ingredients</span></span></span></span></span></span><br />
<br />
500 g pasta (gluten-free if you like)<br />
1 avocado<br />
150 ml sundried tomatoes<br />
1 clove garlic<br />
1 tsp nutritional yeast<br />
25 ml olive oil<br />
1-2 tbsp lemon juice<br />
salt and pepper<br />
<br />
<span style="color: #999999;"><span style="font-size: x-large;"><span style="color: black;"><span style="font-size: small;"><span style="color: #999999;"><span style="font-size: large;">Method </span></span></span></span></span></span><br />
<br />
1. Cook the pasta. While it's cooking, make the sauce. Mash the avocado. Rinse and slice the sundried tomatoes and mince the garlic. Mix with all remaining ingredients and toss with the pasta.thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com0tag:blogger.com,1999:blog-2353791231663300967.post-67413106122489499222014-08-02T13:21:00.002+02:002014-09-27T03:47:35.886+02:00New Zealand Sweetcorn FrittersFritters have been popular in New Zealand for some time. Their fame was probably helped by their inclusion in the "Edmonds Cookery Book", New Zealand's most popular cook book. The book was originally published in 1908 to market baking powder, hence the slogan "sure to rise" that still stands on the cover.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWYMuJTHvYxDREQM1a_PJb0D92qcYG8CT4SRKgEhmGoipQ3pbikz8ULtLriwoLcRlVu9fVQ_TuX91k52qjzJK8l0g1Gt7MMCXSCQC9q0ePf8tE_RMsEP9tMwT1jLrqf1MjH1edt-Rimw/s1600/Edmonds_Cookery_Book.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWYMuJTHvYxDREQM1a_PJb0D92qcYG8CT4SRKgEhmGoipQ3pbikz8ULtLriwoLcRlVu9fVQ_TuX91k52qjzJK8l0g1Gt7MMCXSCQC9q0ePf8tE_RMsEP9tMwT1jLrqf1MjH1edt-Rimw/s1600/Edmonds_Cookery_Book.jpg" title="Edmonds Cookery Book" /></a></div>
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You can sometimes buy seafood fritters at fish and chips shops, but corn fritters are normally made at home. They can easily be dressed up or down. I remember my dad cooking corn fritters made with creamed corn for me and my sisters a lot when I was a child. I've also eaten them on a date.<br />
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If you want fancier fritters, use fresh corn and chilli and throw some minced herbs into the batter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBiDiWtKmTHHR9BJAVhMsdGE6M4lVI0LqKXVy0l7FKPaTGy_P6PWx6lCSIIm5x3gAkLLa4iuLvnJbuPhJ-YuNT9OC57BRt7cZNn6J5EhyuOos3yz_4AZCHJz5ow4Tl_HfrLSIxAa5Og/s1600/DSC013442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBiDiWtKmTHHR9BJAVhMsdGE6M4lVI0LqKXVy0l7FKPaTGy_P6PWx6lCSIIm5x3gAkLLa4iuLvnJbuPhJ-YuNT9OC57BRt7cZNn6J5EhyuOos3yz_4AZCHJz5ow4Tl_HfrLSIxAa5Og/s1600/DSC013442.JPG" height="446" title="New Zealand Sweetcorn Fritters" width="640" /></a></div>
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<span style="color: #999999;"><span style="font-size: x-large;">New Zealand Sweetcorn Fritters</span></span><br />
<br />
<span style="font-size: small;">Makes 18 fritters
<br />Serves 2 as a meal or 6 as a snack</span><br />
<br />
<span style="font-size: small;"><span style="font-size: large;"><span style="color: #999999;">Ingredients</span></span> </span><br />
<br />
<span style="font-size: small;">1/4 onion
<br />660 g canned corn (ca. 900 ml)
<br />300 ml flour
<br />1 tsp baking powder
<br />350 ml soy milk
<br />1/2 tsp chilli powder
<br />1/2 tsp salt
</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><span style="color: #999999;"><span style="font-size: large;">Method</span></span></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">1. Chop the onion finely. Drain and rinse the corn. Combine all ingredients. Heat an oiled pan over medium heat.</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">2. Spoon in a few fritters. Cook until browned, turn and brown the second side. Drain on paper towels. Cook remaining fritters, adding oil between batches as needed. Serve with sweet chilli sauce.</span>thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com0tag:blogger.com,1999:blog-2353791231663300967.post-35064935732077639672014-07-26T11:03:00.000+02:002014-07-26T11:03:51.038+02:00Broccoli Fried RiceThis fried rice is delicious. The crunchy broccoli slips you your vitamins, while the garlic, chili oil and soy sauce provide a flavour hit. I can remember having great trouble learning to cook fried rice when I was a child. My first experiment turned out like congee, and even once I had learned to cook the rice first, it always stuck to the bottom The trick is simple but requires some planning: you have to cook the rice on the previous day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgev6tfkVkwoCtl5rQhMb59-GoCAL69qYXntIcYyivWY3zDOJb2PUMY4YxIgDqqMszhZeHrwWUp6VGfevW_a-dhcp59hk8gC97qRk9YU4mFUnO9svylauWw0-CipJxm5q7f2kalquCnBQ/s1600/DSC_0449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgev6tfkVkwoCtl5rQhMb59-GoCAL69qYXntIcYyivWY3zDOJb2PUMY4YxIgDqqMszhZeHrwWUp6VGfevW_a-dhcp59hk8gC97qRk9YU4mFUnO9svylauWw0-CipJxm5q7f2kalquCnBQ/s1600/DSC_0449.JPG" height="424" title="Broccoli Fried Rice" width="640" /></a></div>
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<span style="color: #999999; font-size: x-large;">Broccoli Fried Rice</span><br />
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Serves 2<br />
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<span style="color: #999999; font-size: large;">Ingredients</span><br />
<br />
1 onion<br />
1 head broccoli<br />
3 cloves garlic<br />
2 dried chilies<br />
3 cups day-old rice<br />
3 tbsp chili oil<br />
1 tbsp sugar<br />
soy sauce or tamari<br />
sweet chili sauce<br />
<br />
<span style="color: #999999; font-size: large;">Method</span><br />
<br />
1. Dice the onion, mince the broccoli and crush the garlic. Crumble or chop the chilies into small pieces. Heat oil in a pan over medium heat. Fry garlic and chili over medium heat for a few minutes until golden. Add onion and fry until softened. Add broccoli and fry until softened.<br />
<br />
2. Add the rice, chili oil and sugar. Mix well, breaking up the clumps of rice. Cook for around five minutes more, stirring well with a spatula to stop the rice from sticking. Add soy sauce to taste and cook for a minute more. Taste and add more chili oil or soy sauce if you like. Serve with sweet chili sauce.thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com0tag:blogger.com,1999:blog-2353791231663300967.post-5775371778213944952014-07-19T11:38:00.000+02:002014-07-19T11:38:10.323+02:00Tomato ToastThis has been my favourite breakfast lately. It's not really a recipe: just spread some nice toasted bread with margarine, top with sliced tomatoes and sprinkle with salt and pepper. Tomatoes taste amazing like this, and it's a great way to get some vegetables first thing in the morning.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYMtGjWaXdsuItOMFdZtqGu3uilul85fyRDCrkMh-RmDQwRO-mmfTP5A-EV_5HUipowgggYnKRGXm5LCFyMiyhyJfF6n_z2-6R1Q1hBvQichcWMinSA9bNY9UjfouvfsZ4MztcWbwr9g/s1600/Tomato+Toast.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYMtGjWaXdsuItOMFdZtqGu3uilul85fyRDCrkMh-RmDQwRO-mmfTP5A-EV_5HUipowgggYnKRGXm5LCFyMiyhyJfF6n_z2-6R1Q1hBvQichcWMinSA9bNY9UjfouvfsZ4MztcWbwr9g/s1600/Tomato+Toast.JPG" height="424" title="Tomato Toast" width="640" /></a></div>
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Variations:<br />
1. If you like it with a little more pep, add a few drops of tabasco sauce.<br />
2. If you're not so into margarine, skip it and drizzle with good olive oil.<br />
3. Use cucumbers instead of tomatoes.thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com2tag:blogger.com,1999:blog-2353791231663300967.post-4602606715202025122014-07-12T19:50:00.000+02:002014-07-12T19:52:49.127+02:00Balsamic Mushroom BruschettaThese juicy mushroom bruschetta make a great vegan starter. The sharp and sweet vinegar plays well with the fresh parsley and savoury mushrooms. And they only take a few minutes to put together!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3FOI6YAczJhW5_8VRyQOQcV503BkgUwrMVpf-0SeJMTzbftYYqH8JE_ixcoW8eG5e2DZY5MZlYyxy52ptaLkHV7-FpUK1e2miSZR2QLQNp-h0AoLWRvGWIRZLpV0n33mLVtBUIb8Paw/s1600/balsamic+mushroom+bruschetta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3FOI6YAczJhW5_8VRyQOQcV503BkgUwrMVpf-0SeJMTzbftYYqH8JE_ixcoW8eG5e2DZY5MZlYyxy52ptaLkHV7-FpUK1e2miSZR2QLQNp-h0AoLWRvGWIRZLpV0n33mLVtBUIb8Paw/s1600/balsamic+mushroom+bruschetta.JPG" height="424" width="640" /></a></div>
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<br />
<span style="color: #999999; font-size: x-large;">Balsamic Mushroom Bruschetta</span><br />
<br />
Makes 4 slices<br />
<br />
<span style="color: #999999; font-size: large;">Ingredients</span><br />
<br />
1/2 onion<br />
250 g button mushrooms<br />
1 clove garlic<br />
2 tbsp balsamic vinegar<br />
salt<br />
4 slices of nice bread<br />
flat-leaf parsley (optional)<br />
<br />
<span style="color: #999999; font-size: large;">Method</span><br />
<br />
1. Dice the onion, slice the mushrooms, and mince the garlic. Heat some olive oil in a pan over medium heat. Add the onion and cook until glassy. Add the garlic and cook for a minute.<br />
<br />
2. Add the mushrooms and fry until they release their liquid. Then add the balsamic vinegar, and cook until the liquid is gone. Salt to taste. Top slices of toasted bread with the mushrooms and a generous amount of chopped parsley.thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com0tag:blogger.com,1999:blog-2353791231663300967.post-74525510141134884632014-07-05T21:27:00.000+02:002014-07-05T21:27:15.711+02:00Simple Tomato SoupOne of the things I really enjoyed eating in my childhood was canned tomato soup. It was a rare treat since my mother didn't like to buy foods that were processed or high in salt. So, this is a recreation of canned soup, but it does taste better and is lower in salt than the original.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBS1WiVm_iYx1UnwzVC6AEpLKbpTOvx-__EzVmy6k5wlYINjM-aZqb5gIsEt9Wo3f7gwXB5KuJL-mZ9ZdJIjbj6nhzWQHvPdYAqpqlHy3WxpQDwwFUsgr_5mYaRSflCywqvLN9hSNCpg/s1600/DSC_0244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBS1WiVm_iYx1UnwzVC6AEpLKbpTOvx-__EzVmy6k5wlYINjM-aZqb5gIsEt9Wo3f7gwXB5KuJL-mZ9ZdJIjbj6nhzWQHvPdYAqpqlHy3WxpQDwwFUsgr_5mYaRSflCywqvLN9hSNCpg/s1600/DSC_0244.JPG" height="640" title="Simple Tomato Soup" width="424" /></a></div>
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<span style="color: #999999; font-size: x-large;">Simple Tomato Soup</span><br />
<br />
Serves 4<br />
<br />
<span style="color: #999999; font-size: large;">Ingredients</span><br />
<br />
2 onions<br />
2 cloves garlic<br />
2 400 g cans chopped tomatoes<br />
375 ml vegetable stock<br />
<br />
<span style="color: #999999; font-size: large;">Method</span><br />
<br />
1. Dice onion and mince garlic. Heat a soup pot over medium heat. Fry the onion in oil until soft, then add the garlic and fry for a few more minutes. Add the stock and tomatoes. Simmer for 20 minutes, add salt to taste, and blend.thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com0tag:blogger.com,1999:blog-2353791231663300967.post-29509676678513540442014-06-28T14:20:00.000+02:002014-06-28T14:20:59.279+02:00Best Dinner RecipesI really enjoy trying out recipes from other blogs, so I thought I'd write a best-of. These are the best dinners I've cooked and managed to take a photo of in the last few weeks. First up: <a href="http://thefigtreeblog.com/2012/03/better-than-tuna-salad-sandwich.html" target="_blank">Better-than-Tuna salad</a> on <a href="http://thefigtreeblog.com/" target="_blank">The Fig Tree</a>, originally from The Vegan Table by <a href="http://www.compassionatecook.com/" target="_blank">Colleen Patrick-Goudreau</a>. This salad is great on sandwiches, in pitas or on its own. It's also a great way to get your veggies - it's full of celery, capsicum and carrots.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-nIHxuZoMG_YWFfiNqOeeYrAc4SGytnwEBXk8GbEUfkcn3s_18CvsyiP9WHSPB3wuL0zbPFkjU9hTCICu5ioFBCiYSA6zVyrSZOfhSHzP9RIHvPY50q7VJ-P6qMRsQv5xa9kvNlKgA/s1600/Chickpea+no-tuna+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-nIHxuZoMG_YWFfiNqOeeYrAc4SGytnwEBXk8GbEUfkcn3s_18CvsyiP9WHSPB3wuL0zbPFkjU9hTCICu5ioFBCiYSA6zVyrSZOfhSHzP9RIHvPY50q7VJ-P6qMRsQv5xa9kvNlKgA/s1600/Chickpea+no-tuna+salad.JPG" height="424" title="Better-than-Tuna Salad" width="640" /></a></div>
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I also recently made this <a href="http://hungrydesi.com/2009/03/17/sambar-spicy-lentil-soup-and-akshaya-patra/" target="_blank">Sambar</a> from <a href="http://hungrydesi.com/" target="_blank">Hungry Desi</a>, a food blog full of delicious-looking and mostly vegan recipes. You can put nearly any vegetable you like in your sambar. I used onions this time and it was very good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiofR8kxFGuKGZHL9-qCj-UjAuOyh-qWYGvnSnsX9sducBF0-iTAgHChqajSAeC2whyphenhyphen4qhIQtx34NRRWPYOjoPhB6aHANjXIYXTTR7ndXtHF7OseMFF4jG-JYQWNOTK8Q1LH3eABHm5QQ/s1600/Onion+Sambar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiofR8kxFGuKGZHL9-qCj-UjAuOyh-qWYGvnSnsX9sducBF0-iTAgHChqajSAeC2whyphenhyphen4qhIQtx34NRRWPYOjoPhB6aHANjXIYXTTR7ndXtHF7OseMFF4jG-JYQWNOTK8Q1LH3eABHm5QQ/s1600/Onion+Sambar.JPG" height="424" title="Onion Sambar" width="640" /></a></div>
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And because the recipes on <a href="http://hungrydesi.com/" target="_blank">Hungry Desi</a> are just that appealing, I made another one, <a href="http://hungrydesi.com/2009/09/08/kadai-tofu-tofu-with-a-rainbow-of-bellpeppers/" target="_blank">Kadai Tofu</a>. It was wonderfully spicy and flavourful. I replaced the milk with soy milk. I expect a little coconut milk would also work great.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxJnv1i0f48xZfzYHX04YGa4SVvkU3pswz5UKqt8wCc0EVeuQrIxhI02R-yvx8BLzGeUaSwl49WghMlP-UkzkzEqnntasq_KZSDRRyPObimBfrRuKFL72iqx3Ni6Sz9-2VocWIwEFIVQ/s1600/Kadai+Paneer.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxJnv1i0f48xZfzYHX04YGa4SVvkU3pswz5UKqt8wCc0EVeuQrIxhI02R-yvx8BLzGeUaSwl49WghMlP-UkzkzEqnntasq_KZSDRRyPObimBfrRuKFL72iqx3Ni6Sz9-2VocWIwEFIVQ/s1600/Kadai+Paneer.JPG" height="640" title="Kadai Tofu" width="424" /></a></div>
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That's all for this week, hope you enjoyed the recipes! Let me know if you try any of them out.thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com0tag:blogger.com,1999:blog-2353791231663300967.post-714549895691908902014-06-21T18:47:00.000+02:002014-06-21T18:47:49.432+02:00Zwiebelmett (Mince with Onions)Zwiebelmett is basically mince with onions and spices, which people often eat spread on buns. I've never tried real Zwiebelmett, since I had already been vegan for some years before I came to Germany. I'm not sure who first thought of the idea of making it out of rice cakes, but there are many versions of this recipe online in German.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3B0I_rHjpJmcePfEMDE9Hq9oFxiGuw3-jkBfJMYmbVjp5oahzKHxpyElw3ed4L2salGQPHzOTnnlosJepImKH95zzPqrrVjuwzOl9mvZ85iTcmLzcbM737N2M7dcLbJt2uKcFMDnIQ/s1600/Zwiebelmett.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3B0I_rHjpJmcePfEMDE9Hq9oFxiGuw3-jkBfJMYmbVjp5oahzKHxpyElw3ed4L2salGQPHzOTnnlosJepImKH95zzPqrrVjuwzOl9mvZ85iTcmLzcbM737N2M7dcLbJt2uKcFMDnIQ/s1600/Zwiebelmett.JPG" height="424" title="Zwiebelmett (Onion Mince)" width="640" /></a></div>
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While I was researching this, I found out that Germans sometimes shape Mett into a "Mettigel" (a mince hedgehog) for parties, and decorate it with onions for spikes. Definitely going to have to try that for my next party!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1HmfYQ2rOw0qUdAKiCz4bsPQXKljQFCoarj7zwvJohEk5zdXZC6OJfRBStkPHskN-cgXXS2TEQNLjv_dOnWiPd0ET26V2NakbUrmIz2IPRlp81JRR5a3CfDwozqPAIVVYJntItqZKQ/s1600/Mettigel.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1HmfYQ2rOw0qUdAKiCz4bsPQXKljQFCoarj7zwvJohEk5zdXZC6OJfRBStkPHskN-cgXXS2TEQNLjv_dOnWiPd0ET26V2NakbUrmIz2IPRlp81JRR5a3CfDwozqPAIVVYJntItqZKQ/s1600/Mettigel.jpg" height="320" width="236" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Mettigel (Picture from Wikipedia)</td></tr>
</tbody></table>
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<span style="color: #999999; font-size: x-large;">Zwiebelmett (Mince with Onions)</span><br />
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Makes 600 ml - enough for a small Mettigel!<br />
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<span style="color: #999999; font-size: large;">Ingredients</span><br />
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18 thin or 9 thick rice cakes (100 g)<br />
1 onion<br />
3 tbsp tomato paste<br />
1 tsp salt<br />
pepper<br />
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<span style="color: #999999; font-size: large;">Method</span><br />
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1. Crumble the rice cakes. Add 300 ml water and mix well. Mince the onion. Mix the onion, tomato paste, salt and pepper with the rice cakes.<br />
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2. Check the consistency. If it's too dry, add 50 ml more water. Refrigerate for several hours or overnight. When you're ready to serve, taste and add a bit more salt and pepper if you like. This is nice on buns by itself or with some chives or a few slices of cucumber on top.thetelegrapherhttp://www.blogger.com/profile/06240634065745159951noreply@blogger.com0