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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.

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.