Vegetarian travel – Berlin Part 1 – flat white, beer and hot dog

The old and the retro new in Berlin It is a truth universally acknowledged, that a city with an active Four Square community will likely be be an absolute godsend for spotting vegetarian restaurants. This is in fact true for Berlin, city of bratwurst, hipsters and surprisingly plentiful vegetarian options. Continue reading

Meatless Monday – Bircher Muesli

#365days #365dayproject #meatlessmonday starting the day with #biercher muesli keeping Monday blues away

 

I’ve been a bit sick in the last couple of weeks, so cooking and blogging a Meatless Monday recipe that doesn’t look like soupy sludge was a bit of a challenge. With a couple of friends coming for brunch I hunt around for breakfast dishes and came across Taste’s Bircher Muesli recipe. Considering the number of time I used to buy this for breakfast, I’m actually really surprised at at how easy it is to make.

Continue reading

Meatless Monday – Mushroom and spinach risotto

#meatlessmonday mushroom and spinach #risotto #italian

If you’re like one of the billion of people who stayed up late or wake up extra early for the World Cup final, you’re probably feeling just as wrecked as I am at the moment. After a series of incredibly long, drawn out matches in the last couple of rounds, nothing made me happier than seeing a ball actually hitting the back of the net, and quite satisfyingly so. I just noticed I’ve been posting Italian dishes every Monday. Quite simply it’s because they’re fairly easy to make and with very little hassle. I like my victories delivered on a plate! Continue reading

Meatless Monday – Spaghetti alla Carbonara di Zucchine

#365days #365daysproject #meatlessmonday #vegetarian zucchini carbonara

 

With the weather cooling down, I’ve been in the look out for comfort food. I’ve been in the lookout for a vegetarian carbonara recipe, with varying degrees of success. There was a Gilt kale recipe that I attempted and turned out to be disastrous, thought this great blog mastered it. There’s nothing more heart breaking than a failed dish for #Meatless Monday, not only do I have nothing to show for it, I ended up eating the sad rejected dish and hating the experience.

I’m glad to say this was not one of those failed moments. To me a great carbonara should have that classic combination of creamy egg and cheese sauce, tempered with a lovely salty crunchiness that usually comes from the bacon. This recipe from bon apetit is the closest vegetarian alternative I’ve managed to find and I love its simplicity as well.  Continue reading

Meatless Monday – Caponata

#365days #365daysproject #meatlessmonday back on the wagon yotam #ottolenghi 'a #caponata recipe with Kalamazoo olive sourdough

Winter is here and after a hiatus in blogging, peppered with a trip around Europe and a new job, it feels right to pick this up again.

There are some dishes that keeps on giving after it is cooked, and this generous dish by Yotam Ottolenghi is definitely one of those. Caponata is a Sicilian eggplant vegetable salad with celery, capers and a sweet and sour vinegar sauce. Traditionally served as a side dish it is also one that can be served as an entree on rustic bread with pecorino or as a main dish tossed with pasta. Continue reading

Meatless Monday – Irish Stew

#meatfreemonday #meatlessmonday Irish stew in memory of st pat

I’m starting to appreciate the saying “done is better than perfect”, especially when it comes to forming habits. Sometimes making sure I’m on track is more important than creating the perfect blog entry. Sometimes the end goal is the journey, the longer I stay on the path the more likely I am to reach the destination, one step at a time.

This hearty stew comes from the good folks at Vegetarian Times. The addition of Crown beer provides a nice local touch to this St Patrick’s tribute. Great served with brown bread on the side.

Ingredients
  • 1 Tbs. vegetable oil
  • 200 g button or shiitake mushrooms, halved
  • 2 cloves garlic, minced (2 tsp.)
  • 1 medium leek, white part only, diced (1 cup)
  • 3 small red potatoes, cut into 1-inch cubes (1 ½ cups)
  • 2 medium carrots, peeled and sliced (2 cups)
  • 2 small parsnips, peeled and sliced (1 ½ cups)
  • 1 ½ tsp. tomato paste
  • 1 400g can crushed tomatoes
  • 1 ½ cups low-sodium vegetable broth
  • 2 sprigs fresh thyme, tied in bundle, plus 1 tsp. chopped fresh thyme, divided
  • ½ cup lager beer
  • 1 ½ Tbs. quick-cooking tapioca
  • 1 cup shredded cabbage
  • 1 Tbs. white miso
  • 2 Tbs. chopped parsley

1. Heat 1/2 Tbs. oil in large pot over medium heat. Add mushrooms and garlic; sauté 8 minutes, or until mushrooms are browned. Remove from pan. Add remaining 1/2 Tbs. oil to pot. Add leek, and cook 5 minutes. Add potatoes, carrots, parsnips, and tomato paste. Cook 2 minutes. Add tomatoes, broth, and thyme sprigs; bring to a boil. Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occasionally.

2. Add lager, tapioca, and mushrooms. Simmer 10 to 15 minutes, or until thickened, stirring often. Remove thyme sprigs, stir in cabbage and miso, and simmer 4 to 5 minutes, or until cabbage softens. Stir in chopped thyme and parsley, and season with salt and pepper, if desired.