Archive for April, 2011


This is another school cafeteria classic from Hungary. It is a filling comfortfood especially for the winter. Simple and delicious.

For two:

250 gramm yellow split peas

1 teaspoon paprika

1 tablespoon of wholemeal flour

2 tablespoons of olive oil

1 clove of garlic, crushed

1 tablespoon of onion, grated.

Soak the split peas overnight for about 12 hours. Put them in a pan with enough water to cover them and cook them for an hour or until soft. Then, in a separate pan on a medium heat mix the flour into the olive oil and cook for a littlebit. Then add about 1 dl COLD water slowly, stirring continously in the meanwhile. You can add the paprika at this point too. Stir until you get rid of all the knots and you get a smooth liquid. Pour it over the peas and cook for about 5-10 minutes.

The story of this dish is that I had all these wonderful greens sitting in the fridge. I just had to do something with them, and the result turned out to be a very healthy and delicious meal.

I used

5-6 leeks, chopped

salt, pepper,

about 100 gramms of spinach

a handful of ramson. (I know, they are hard to come by, you can leave it out)

I sautéed everything until they were soft, and served this yummy stew with the quinoa and tofu.

Ingredient amounts per person

The white part of 4 leeks, chopped

0.5 liter vegetable broth

Salt, pepper

Some soy yogourt and crushed chilli to serve (optional)

I cooked the leeks in the broth until they became soft. I pureed it with a handmixer and served it with the yogourt and chilli on top.

Ingredients (per person):

A hint of a cardamom

1 cup of Soy yogourt

1 teaspoon of unsweetened cacao

maple syrup (optional)

1 small banana smashed up

2 tablespoons of rice-almond milk (optional)

a handful of raisins

1 tablespoon of chopped walnuts

Mix everything up and put in in the freezer. After an hour stir it, and put it back. Do the same again. 3 hours later you can either scoop some ice cream and eat it, or leave it in the freezer. Depending on your willpower :o).

Yeah, yeah, I can see non-Hungarians face turning to disgust. Especially my Italian friends must be outraged to spoil spaghetti with a sweet salsa. But in Hungary sugar and ground poppy seeds or sugar and ground walnuts are staple main dishes on school menus. All I did was that I substituted the egg rich tagliatelle with wholewheat spaghetti, and the sugar with maple syrup to make a yummy, vegan and healthy comfort food. Use as much of the ingredients as you please. You may want to have it for dessert. That’s ok 🙂 Enjoy!