Category: Main dishes

OMG! This is totally amazing! In fact, every raw recipe I have tried so far has been a huge blast for me.


Sea salt, pepper

4 tbsp olive oil


40 g / ¾ cup mushrooms

½ teaspoon soy sauce

1 ½ tbsp lemon juice

260 g tomatoes

40 g / half a cup sundried tomatoes, soaked for 1 hour in warm water

2 teaspoons salt-cured capers, soaked and drained

2 teaspoons agave syroup

¼ teaspoon dried oregano

2 teaspoons vinegar


150 g / 1 cup cashew nuts, soaked for half an hour

2 tbsp chopped onion

fresh basil leaves to decorate


130 g / 1 cup sunflower seeds, ground (I ground it in my coffee grinder)

120 g oatflakes

5 tbsp warm water (I used more)

5 tbsp ground flaxseeds

¼ teaspoon ground turmeric

for 3-4 persons. Taken from Dunja Gulin’s Raw food kitchen, slightly changed. (This author has no problem with eating animals or by-products of their exploitation.).

Clean mushrooms and slice them thinly. Marinate them in the mixture of the soy sauce and lemon juice.

Put the oats and warm water in a bowl and knead for a few minutes. Add the remaining ingredients for the base and knead until the mixture binds together. Cut two 35 cm sheets of baking parchment and place the dough ball in the middle of one. Cover with the other sheet and flatten the dough with a rolling pin into a circel about 26 cm across. Discard the top sheet, transfer to a plate and let stand for 15 minutes.

For the topping, seed the plum tomatoes. Cut 150g / 5 oz. Into very small dices, add a pinch of salt, after a few minutes pat them drz on kitchen paper. Put aside.

Chop the remaining tomatoes, the sun-dried tomatoes and capers and blend in the food processor with the agave, oregano, 1 tbsp oil and 1 teaspoon of the vinegar. This is the best pizza sauce ever!

Drain the cashews well and put them in a food processor with the onion, the remaining lemon juice, vinegar and oil. Blend until smooth.

Spread the pizza sauce over the pizza base. Use a teaspoon to cover the sauce with dollops of cashew mixture. Scatter the reserved diced tomatoes and the marinated mushrooms over the top. Finish with some dried oregano, black pepper, fresh basil leaves and a drizzle of olive oil. It can be stored in the fridge for up to 3 days. I doubt that it will though :). Thank you for this rawsome recipe, Ms Gulin!



Yet another Hungarian classic. The recipe seems to be longish, but actually it is a very easy and delicious dish. I took the basic recipe from a cookbook of Napfényes restaurant  (Title: Napfényes receptek 3. If you understand Hungarian, I highly recommend it! This little cheap booklet is full of great tips for beginner vegans about how to substitute non-vegan foods, and the recipes are just amazing!)


1000 g sauerkraut (soured cabbage; I used raw which I bought in Urban Bio,Geneva)

2 onions, finally chopped

chopped vegetables that you like to make about 300 ml veggie paprika stew (I’ve used 1 tomato and 3 zucchinis)

250 g boiled brown rice (in the pressure cooker it takes only 18 minutes to boil)

250 g seitan, ground

marjoram, thyme, paprika, ground bay leaves, salt, pepper

2-3 cloves of garlic. crushed

oil (traditionally, Hungarian cuisine calls for sunflower oil. I use olive oil.)

sea salt

vegan sour crème/crème fraiche (I’ve used Soyananda, that you can buy in most health stores inGeneva. It is incredibly good!

Veggie paprika stew

Saute the onions in a pan with about 2 tbsp oil. When they are kind of transparent (but not burned), take the pan off the stove, and sprinkle about 1 tbsp paprika on top. Mix. Add the veggies and put them back to medium-law heat. Add a little water to make some sauce. Cook until the veggies are tender. Puree in a blender.

The layering part

Mix the boiled rice, garlic, herbs and seitan. Put the soured cabbage in a sieve to get rid of the excess liquid. (The best is to drink it: it is full of vitamin C and it is so yummy!). Divide it into two parts. The first part goes into an oiled ovenproof dish. Sprinkle paprika and ground bayleaf on top. Next, put the rice-seitan mixture. Then the second layer of cabbage. Finally pour over the veggie paprika stew liquid, and bake it in a preheated oven on medium heat. (I cooked it on 150 degrees Celsius. About 40 minutes, but if you make half the portion, only 20 minutes).

Serve it with Soyananda crème fraiche.

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.

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.

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.

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!