Northern Europe, knows a large variety of gingerbreads, they originate from the honey breads and pepper cakes, also called Lebkuchen in German. You can choose from the Nordic pepper cake style such as the Swedish ‘Peparkaka’ or the Hamburger Braune Kuchen. A simpler dough is used for Gingerbread houses (Pfefferkuchenhaus). Then there are Pfeffernüsse, the chewy round sugar glazed balls. Around Aachen you can find Printen, bare or chocolate glazed ‘logs’ of rock sugar studded very hard gingerbread. A very old variety is the diamond shaped spicy Magenbrot. Simple Supermarket ‘Lebkuchen’ are chewy floury dough stars and pretzels, also jam filled hearts, and ‘Domino cubes’ covered with dark chocolate. And then there are Elisen Lebkuchen. Continue reading
Burgers again? The real advantage of plant based food is that there are so many different recipes to discover. Even though they might look the same as their carnivore cousins, they’re never the same old recipe. This time I tried a blend with mushrooms, walnuts and oatmeal. Mushrooms add umami and juice and the rest adds texture, if you want, you can also add some leftover black beans to the mix. See recipe
I also posted my variation of easy veg’n carrot ginger dressing that goes very well with a light garden salad, or even baby spinach. See recipe
Posted in Burgers and Patties, Recipe, Spreads, Dips and Sauces
Tagged beans, carrots, fresh herbs, garlic, ginger, mushrooms, onion, scallions, turmeric, veg'n, vinaigrette
It is that Pumpkin time again… Leaves are red and yellow, temperatures just shy of freezing point and hot soups are making a comeback. Warm hugs of sugar and pumpkin spices and a warm kitchen are so comforting… ah, pumpkin scones. When I saw this gluten free recipe I had to veganize it even though I had only sweet potatoes instead of pumpkins. I did not have all of the alternative flours either, if you have a grain container it helps to make quick brown rice or millet flour for part of the recipe. Flavorful, highly recommended and going fast. See recipe.
Posted in Desserts, Fun Food, Gluten Free, Recipe
Tagged almond milk, autumn, butternut squash, cinnamon, ginger, gluten-free, grains, herbs and spices, sweet potato, sweet potatoes, veg'n
The Moose was always on my list. Everyone here of course knows the famous Moosewood restaurant, the cookbooks will find you early if you are veg. friendly. Mollie Katzen’s first books from her days in the cooperative, had made the place famous, beyond Ithaca.
For me directly from Europe, the early vegetarian cooking style felt a bit strange, as much as the rest of the local food in NY. Today, vegetarian and vegan cooking has moved on, from local and natural, to beauty oriented or raw–fancy, indulgent and gourmet showy. Not always with health in mind, just think ‘vegan cupcakes’. Continue reading
Monday, we had a Spring Flood. When I went down to the train, I took an umbrella, in less than 10 minutes, the rain turned into a flood, water was shooting down Maple Avenue and left me wading to the station. I was wet up to my knees. Within 3 minutes we watched water filling the tracks, luckily it did not rise to the platform, the trains were in time. At Grand Central, people all looked dry and outside was just a little drizzle. How do you explain the wet suburbian-rat look?
Madras Lentils and other Indian Dishes are available as ready-to-eat pouches even at Costco. The popular Punjabi recipe is the Indian answer to Chili, a sure bet in the U.S.; The Indian original, called Dal Markhani, means ‘lentil rich sauce’, it can be prepared with little effort and money at home, with much healthier ingredients and dairy free. See recipe
Posted in Recipe, Rice Dishes
Tagged almond milk, beans, coconut milk, comfort-food, fresh herbs, garlic, ginger, herbs and spices, lentils, rice, veg'n
Wild Rice is native in North America and China. The long grain has a dark, chewy outer skin with a delicate inner core and a nutty vegetal taste. It is a cousin to white rice, but is higher in protein than other grains and has recently gained popularity as local gluten free speciality in the US.
Posted in Recipe, Rice Dishes
Tagged almonds, butternut squash, cilantro, coconut milk, fresh herbs, garlic, ginger, herbs and spices, spinach, sweet potato, yams
Broth cubes are so ‘modern convenience’, they add a quick flavor to sauces, soups and stews. Did you know they have been around for more than a hundred years? In Northern Europe, the Maggi company built an empire with the soup extract, elsewhere did Oxo and others; Lovage is sometimes called ‘Maggikraut’ in Germany, because of its telltale scent. Continue reading
Recently I was researching anti inflammatory foods. Sugar, alcohol, red meat and dairy apparently increase inflammation. So do very refined white wheat products. But what food products are anti-inflammatory? Some remedies are turmeric (ginger) and aloe gel. You may also try cinnamon. Continue reading
I had my eye on true domino cookies, or Elisen Lebkuchen, but I first used my new spice mix for a traditional batch of gingerbread men… to thank our neighbor for rescuing our car. Of course an enhanced veg. recipe.
If anyone local remembers, the drier version might taste like a harmless version of Kemm’sche Kuchen, or even ‘Hamburger Braune Kuchen”. See recipe here.
Spice scents make Christmas memories. Pine scents, Mulling spices or Gingerbread blends immediately will evoke Christmas feelings. When I once sampled Indian Rogan Josh spice, it felt like Christmas to me. And indeed, many of the traditional Indian and oriental spices are used in today’s Gingerbread cookie blends as well. Special in Gingerbread is that it does not use yeast or sourdough as rising agents, instead recipes list potash and hartshorn.
For true German Peppercake or Gingerbread cookies, you will need a ‘Lebkuchen’ spice mix, which in Europe you can just buy ready made in a small sachets. Here, of course you can DIY your mix and learn about how to replace the raising agents. Please contact me for a blend info.
This weekend we crossed over to Nyack. True Foods, a campus style restaurant which makes very nice curries. I was inspired to do my own version of a mixed vegetable curry with coconut milk. Very comforting. See recipe
Posted in Recipe, Rice Dishes
Tagged broccoli, cabbage, coconut milk, curry, garlic, ginger, mushrooms, sweet potato, veg'n, wild rice
The giant pumpkins. Pumpkins and squashes are native in North America. Imagine autumn or Thanksgiving without the golden orange food and decor. Pumpkin pies, spices and soups are sold with pictures of cinderella pumpkins, the best flavor however, comes from butternut squash, sugar pumpkin or even sweet potatoes. The following recipe is very quick to make and has a subtle fruit flavor. It makes a grand Holiday appetizer with a garnish of veg. sour cream. See recipe