Archive for June, 2011

Ask your grandparents, and most probably they will tell you that when they were young, they did not have meat every day. Maybe once a week, on Sunday. It was not different in Hungary either, and this hearty cole (savoy cabbage) soup must have been one of the meat free dishes they had. I love it in itself, or with a tofu sausage.

You will need:

1 savoy cabbage (cole) (600-800 grams) washed, cut into small chunks

300 grams potatoes, peeled, cut into chunks

1 small onion grated or finely chopped

ground cumin, paprika, marjoram, salt, pepper

2 tablespoons of whole wheat flour

4 tablespoons of olive oil

cold water

Pour hot water over the cabbage to shrink the leaves. Then place it in a pot with the potatoes and water and boil  until soft. (About 25 minutes). In the meanwhile pour oil in a pan over medium heat, saute onion, and slowly add flour, stirring continuously with a wooden spoon. Then slowly add cold water, and keep on stirring.You should get a smooth texture without lumps. This is what we will use to thicken the soup. When the cabbage and the potatoes are soft, add this floury mixture and stir well to avoid any lumps. Add salt and herbs to taste. Give it another 10 minutes on the heat. Serve it as a soup or as a main course. 


Pasta with fave beans

I was fortunate enough to spend some time in Rome. While there, many natives told me about their passion for these large green beans. Somehow I never tried them then, but recently our local cooperative has surprised us with large quantities of fave beans, and I finally had the opportunity to try them and I have become a huge fun as well.

You will need:

500 g fave beans (can be less)

pasta for 4 persons (I used penne)

vegetable stock

vegan cheese, grated

ground pepper

extra virgin olive oil

This is how I make them:

I take the beans out of the pod and then take off the outer shell of the beans. It does take some time, but I find it relaxing. You can watch TV in the meantime if it bores you. Cook the beans in the vegetable stock for 20 minutes. Boil the pasta in the meantime, and when it is ready, mix in the beans, add a tiny bit of extra virgin olive oil, pepper and salt to taste. I like to grate vegan cheese on top. (Cheddar style Cheezely).

Buon appetito!

I imagine that this old time Hungarian favorite will be a shock to my Italian readers. All I can say is: try, and judge for yourself. I think it is fantastic, and it is super fast. All you do is you boil the pasta, (I used wholewheat farfalle), saute some shredded cabbage (a small one will do for 4 people) in oil. You may add some sugar for a caramelized flavor. I used a little bit of maple syrup. Serve with freshly ground pepper on top.

I made this old Hungarian favourite for two picnics this weekend, and they were a great success. I found the original recipe in Hungarian here. Next time I would add some salt.

You will need:

  • 4 cups of whole wheat flour (or 3 c whole wheat and 1 c white)
  • a small cabbage, shredded
  • 1 cup of toasted flax seeds
  • 1 teaspoon of bicarbonate di soda
  • half a cup of cold pressed oil (I used olive oil)
  • warm water
  • 1-2 teaspoon of dried Summer savory (Lat: Satureja hortensis; Hun: borsikafű Fr: Sarriette; It: Satureia – optional, but this green herb gives it an exotic peppery taste)

Sautée the cabbage. Using all the other ingredients, make the dough, and mix in the cabbage. Flatten it, fold several times, than flatten it to the height you would like your scones to be (e.g. 1.5 cm) and make shapes with a cookie cutter, or just cut into small cubes. I baked them in an oven which was preheated to 180 Celsius for about 15 minutes (probe if they are ready). I made 34 scones, but it would depend on the size of the cookie cutter.

It is my birthday and since I don’t know any vegan bakeries in Geneva, I had to make my own bday cake. I have to say it was amazing! And MANY THANKS to Mattie for the basic recipe. I changed it a little bit. For example I used maple syrup instead of sugar, and changed the quantities a bit to match my 250 ml tub of silken tofu. No need to bake and I have to say, that Mattie is right: the most difficult part in making this delicious wheat-free cake is that you have to wait 4 hours to set! I used:

180 ml melted coconut oil

250 ml silken tofu

half a cup maple syrup (you may want to use more if you like it sweet)

2 tablespoons of cocoa powder

1 table spoon of margarine

1 and half tablespoons of corn starch (Mattie uses tapioca or arrowroot starch)

1 teaspoon of vanilla extract

pinch of salt

80 grams melted chocolate (99 % cocoa content)

1 small cup (170 ml) of raspberries

mint leaves and raspberries to decorate.

So you get your hand mixer, and blend everything together in the order that they are listed. Pour it into your form, put it into the fridge, and start making dinner or do something to take your mind off this yummy stuff. And when the time is up, you can take it out, loosen the edges with a knife, and carefully put the cake on your serving plate. Decorate and devour!

Coconut Basil Ice cream

This is absolutely delicious! I found it here, posted by Allison. Basically it contains

500 ml coconut milk

a handful of chopped basil leaves

maple syrup to taste

a pinch of salt

blended together, and frozen. (If you don’t have an ice cream maker, you will have to stir in every half an hour until it freezes. )

Making ice cream is super easy! All I did was that I blended 1 banana, 1 cup of strawberries and 4 dl of rice milk with almond with my hand mixer. You can also add some maple syrup if you want. Then I transferred it into a plastic container, put it into the freezer, and stirred it vigorously with a fork in every half an hour until it became solid.

If you have time to check out only one restaurant in Hungary, then make that Napfényes! This is a place where you could taste all the traditional Hungarian dishes in a vegan version. They even have all the cakes that bring back the flavors of my childhood. If you prefer a pizza with vegan cheese, this is a place for you too: there is an amazing selection of toppings to choose from.

Their newer restaurant is bigger. It is at 1053 Budapest, Ferenciek tere 2.

Vegan fish and chips?

OK, not fish, but Vegan Dad posted a fantastic recipe that reminded me of that, except that it is cruelty free, and even more delicious than fish! Yummy! Here is his recipe. I used simple breadcrumbs and another kind of sea weed than kelp.