Monatsarchiv: Juni 2012

Polish & Vegan: Czerwony barszcz z krokietami

On Couchsurfing (yes again – I just love this website) Angelina wrote me that her boyfriend is from Poland and as both of them are vegan they would like to teach me a very famous Polish dish – Czerwony barszcz z krokietami which means Red borsch with croquettes.

Luckily for me Angelina and Peter were on a trip through Germany and so they also came to Berlin. I really enjoyed cooking together with them and I learned a lot about Polish cuisine. One of the things I learned was that Polish food is pretty delicious. 😉

Czerwony barszcz z krokietami

for the barszcz:

  • 1kg beetroot
  • about 2 carrots
  • 1 onion
  • parsley
  • 3 bay leaves
  • allspiece
  • 1 tablespoon marjoram
  • 1 tablespoon vinnegar (apple)
  • 2 tablespoons sugar
  • salt & pepper

for the krokietami (or krokiety):

dough:

  • 250g flour
  • 200ml water
  • 200ml soymilk
  • 1 package baking powder
  • 1 pinch of salt

stuffing:

  • oil
  • 1 onion
  • 200g smoked tofu
  • 250g mushrooms
  • 1 glass sauerkraut
  • salt & pepper

for frying:

  • oil
  • breadcrumbs
  • flour
  • water

A lot of ingredients – I know! But it´s worth it! 🙂

Let´s start with the barszcz again. Cut the vegetables (except the beetroot) and boil them with three liters of water. Strain and add the sliced beetroot, bay leaves, allspice, marjoram.

Cook for about 15 minutes. Add the vinnegar and parsley and season with salt, sugar and pepper. Let sit while you prepare the krokiety – the barsczc will get a beautiful, intence colour the longer you wait.

Put the dough ingredients together and stir until smooth. Heat oil in a pan and add some dough. You want to make very thin pancakes. Continue until all dough is gone.

Cut the vegetables and the tofu for the stuffing. Heat some oil in a pot or a large fryíng pan. Add the onion, the tofu and the mushrooms. Fry for a few minutes. Add the Sauerkraut. Season with salt & pepper.

 

Now you put one of the thin pancakes on a plate. Put a tablespoon of the filling in the middle and roll them to small packages like you see in the pictures. Continue until all pancakes and stuffing are gone.

Put some flour and water in a bowl and stir until smooth. It should be a thick, sticky liquid. Put some breadcrumbs in another bowl. Now you take the krokiety. Roll one by one first in the bowl with the flour/water mixture and then in the breadcrumbs. Continue with all krokiety.

Now you fry them in a large frying pan and don´t be shy with the oil. Fry both sides until golden brown.

Angelina and Peter told me that you eat the krokiety on a plate together with the barszcz which you serve in a cup. So you actually drink the barszcz.

Bon appetit! 🙂

 

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American & Vegan & Raw: Raw Pumpkin Seed Paté Boats

Sami from Oregon wrote me a couch & (un)cooking request on couchsurfing.org some month ago. I gladly excepted and we finally ended up in my friend Ninas kitchen to prepare three raw dishes – each of them so delicious that my stomach makes noises just because I´m thinking of them.

Sami has been mostly raw for the last two and a half years so it was kind of difficult in the beginning to find american dishes you can do raw. But Sami was pretty creative and that´s how she explained to me our first dish –  Raw Pumpkin Seed Paté Boats.

„The pumpkin/squash is a native plant to the Americas and boats are a big deal to Oregon since it’s on the Pacific Ocean. Plus I was taught a similar recipe by a vegan chef from the CIA (Culinary Institute of America) when I first went vegan.“

And that´s how you do it! 😉

Pumpkin Seed Paté Boats

  • about 2 cups pumpkin seeds, soaked for an hour
  • 1/2 red bell pepper
  • 1 1/2 teaspoons cumin or to taste
  • about 1 cup fresh sage
  • 1 cup fresh parsley
  • 2-3 tablespoons olive oil
  • 2 – 3 cloves garlic
  • 2 tablespoons lemon juice
  • sea salt & pepper to taste
  • water if needed
decoration:
  • 1 avocado, sliced
  • 1/2 red bell pepper, cut into small pieces
  • 1/2 yellow bell pepper, cut into small pieces
  • 1 carrot, grated
  • some big leafes of napa cabbage

Put everything except the decoration in your blender. Add just enough water to get it blended – not too much!
Season with sea salt and pepper.
Take one leaf of the napa cabbage. Fill it with paté.
Sprinkle the grated carrot over it.
Add red and yellow bell pepper pieces.
Add avocado slices.
Repeat until all leafes and paté are gone.
Enjoy those delicious, colorful boats! YUMMY!!!

Chinese & Vegan: Spring Rolls

This cooking meet up was one of my most delicious ones until now. I met Yvonne from Hongkong via Couchsurfing.org. She was looking for a host in Berlin for one night and I told her that she could sleep on my couch. She ended up sleeping somewhere else because she met a friend who is living in Berlin, too. But luckily, sweet Yvonne still cooked with me.

Yvonne brought Roy with her – a very nice young artist she traveled with and her Chinese friend Xavier, who is living in Berlin at the moment.

Both, Roy an Yvonne are Buddhists, which I found very inspiring. Because of that they are trying to life their live the „Buddhistic-way“ and that includes not to harm any creature on this planet.

It was a honor to have Yvonne in my kitchen as she is able to cook the most delicious food I ever tasted. Honestly! 🙂 And because of that we not only cooked Chinese, Yvonne teached me how to make a delicious Thai dish too.

But let´s go to the Chinese part first. I often ate them in my life but I never ever tryed to cook them! Why the hell I wonder – they are so easy to make and very delicious: spring rolls!

Yvonne´s Chinese Spring Rolls

  • 1 package extra firm tofu (about 250g)
  • 1 package spring roll pastry (read the ingredients not to take sth. with eggs in it)
  • about 5 g ginger, chopped
  • 1 large cougette, coarsely grated 
  • about 2 carrots, coarsely grated
  • about 4 handfull soy sprouts
  • vegetable oil
  • 1 tbsp sesame oil
  • salt & pepper

Heat some oil in a pan and fry the tofu from both sides until golden brown. Put it on a paper towel and let it cool down a bit. Cut it in thin slices.

Heat some oil in a pan and put in the chopped ginger. Let fry for two minutes. Add the sprouts. Let fry for another two minutes.

Add the grated carrots and cougette. Season with sesame oil, salt and pepper.

Put the filling in a bowl. Fill another small bowl with some water and set aside. Cut the pastry sheet package open. Then carefully peel off one sheet from the stack of pasta. Be gentle, they can easily rip.

Place a large scoopful of filling on the center near the bottom corner of the sheet. Add one or two tofu pieces. Fold the bottom point up.

Gently tuck the filling in. Fold the 2 side corners in, forming an envelope shape. Put a drop water on the top corner. That will help you to close the roll.  Continue rolling towards the top corner. Roll tightly so there are no exposed ends.

Continue like this with the other sheets and filling until all are done. Put some flour on the plate where you put them on.

And again heat oil in a pan. Pour enough oil. Drop a few spring rolls at a time depending on how big is your pan.

Fry each side until golden. Yvonne used chopsticks to turn them over and I recommend that highly as it is quite easy that way.

I have to say I´m pretty hungry right now. Just looking at this pictures lets the memory of their incredible delicious taste come back in mind. You have to try them!! 🙂