Monatsarchiv: Oktober 2012

Tunisian & Vegan: ‏لبلابي‎ – Lablabi

The dish which I´m going to present you today is definitely sth. I will cook very often in the future. It is one of the tastiest dishes I learned all year. If you like spicy chickpeas and I do – you´re gonna looove this! Promised!

But let me introduce my Tunisian teacher first. Kerim from Tunisia turned out to be a very funny Skype entertainer. I laughed so much with him that night that I almost forgot the chickpeas which still were cooking and they almost burned.

Both – Kerim and me were looking for the perfect Tunisian dish to cook. And I have to say – there were a lot of options. We decided to make  ‏لبلابي‎ – Lablabi finally because it is vegan itself, very easy to make and absolutely delicious.

 ‏لبلابي‎ – Lablabi

  • 250 g chickpeas, soaked over night (8 to 12 houres)
  • 1 teaspoon harissa (bought or self made)
  • 2-3 cloves of garlic, chopped
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • juice of 1/2 lemon
  • 3 tablespoons olive oil
  • 2 bread slices, broken into pieces

Rinse soaked chickpeas. Put them in a pot. Cover with warm water. Bring to a boil.

Cook for about 30 minutes. Add harissa, cumin, coriander, salt and garlic. Cook for another 20 minutes or as long as there is as much fluid left as you like.

Remove from stove. Add olive oil, lemon juice and bread pieces. Serve with fresh coriander.

صادق

P.S. I also did make the harissa myself. There are a lot of usefull recipes on the internet. You can store it in the fridge for like forever! But remember – if you make harissa yourself – WEAR GLOVES!!! I´m serious!

I didn´t do it by the way! ^^ My gloves were gone and I was to lazy to buy some first! Don´t be!! It was… an aweful night afterwards!

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Scottish & Vegan: Shortbread

Finally sth. sweet again. 🙂 Jessie from Scotland told me via Skype: „If you want to make sth. really Scottish you should bake shortbread.“ And that´s what we did.

Jessie and I met at an international forum for vegans. We wrote for almost four weeks and I had the feeling that we know each other for several years when we finally baked the shortbread together.

That lovely Scottish lady lives in Edinburgh and I fell in love with her Scottish accent so much that this definitely wasn´t the last time we spoke to each other! Promised Jessie! 🙂

Shortbread

  • 250 g vegan butter
  • 450 g flour
  • 110 g sugar
  • 1/2 teaspoon salt

Mix melted, soft butter and sugar together. Add the salt, then the flour. Knead until you have a smooth dough.

Roll out the dough (not too thin). Cut into rounds or fingers or any desired form (I wanted to be creative and did cut out cats and dogs) and place onto a baking tray.

Bake for 15 to 20 minutes at 200 degrees.

Enjoy your meal!

Macedonian & Vegan: Тавче гравче (Tavce Gravce)

Nicola from Macedonia dropped me a message last week because he wanted to be the Mazedonian part in this challenge. And I said – YES, that would be awesome!

He even did figure out the dish we should prepare allready. Тавче гравче (Gravche Tavche or Tavce Gravce) – which is not only the most traditional Macedonian food you can find – it also is vegan by itself and it is made with legumes/beans – so it is actually a very healthy dish for vegans and vegetarians.

Nicola told me that it can be pretty hard to stay vegan in Macedonia but as you can see – you even can find traditional vegan dishes there. So give it a try with those Macedonian baked beans.

 Тавче гравче

  • 500 g white beans – soaked over night
  • 2 red or yellow bell peppers, chopped
  • 1 big onion, chopped
  • 1 small dryed pepperoni, chopped
  • fresh mint & parsley, chopped
  • paprika powder
  • salt
  • oil
  • 1 tablespoon flour

Wash the beans and bring them to a boil. Change the water. Bring to a boil again. Add half the onion and the chopped pepperoni. Cook until beans are soft – you need to be patient – that will take a while.

Heat oil in a pan. Add the other half of the chopped onion and the bell peppers. When soft add one tablespoon flour.

 

Pour the bell pepper/onion-mix into the pot with the beans. Add salt & paprika powder to taste.

Put everything in a pottery saucepan. Add parsley & mint on top. Put the saucepan into the oven for 20 to 25 minutes at 200 degrees.

Бон апетит!

Croatian & Vegan: Corba od Jabuka

Yay! My first Skype cooking adventure is over and it was a lot of fun. 🙂 Although the connection broke a few times we had so much to laugh about and the food was pretty delicious and very heart warming!

My first cooking guest via Skype was Mila from Croatia and this cooking session was the most spontaneous thing ever. We met via facebook like 5 minutes before we actually cooked! Mila asked sth. like: „Do you have apples at home, and cinnamon, and cloves? What about white wine?“ I said: „Yes, everything´s there!“ and she said: „Great, let´s cook!“

Actually Mila does live in France at the moment but she was born in Croatia. I loved her slightly French accent mixed with what I would think is a Croatian accent.

Mila teached me a dish she was teached by her Croatian grandmother. And as you know already – there are a lot of apples involved. It´s almost vegan by itself. You just have to try this!

Corba od Jabuka

  • about 9 green apples (they should be slightly sour)
  • juice of 1/2 lemon
  • 1 tablespoon cloves
  • 1/4 l white wine (dry)
  • 1 cinnamon stick
  • vegan butter
  • 2 tablespoons sugar
  • 1 pinch of salt
  • optional: 1 tablespoon flour
  • optional: bread to make croutons
  • optional: grounded cinnamon for serving

Slice the apples. Cut out the core. Put them into a pot together with the lemon juice, cloves, cinnamon stick and water. Bring to a boil. Let cook until the apples are soft.

 

Drain apples. Remove cloves and cinnamon stick. Blend apples with a hand blender.

Heat about 3 to 4 tablespoons vegan butter in a big pot. Add the sugar and let cook until it´s golden brown. (Optional: Add the flour.) Pour in some water and stirr until all is smooth.

Add the blended apples and pour in the whine until you have a nice creamy soup. Bring to a boil. Serve with croutons and sprinkle grounded cinnamon over.

For the croutons: Cut bread into small pieces. Heat vegan butter in a frying pan. Add the bread and fry until golden brown.

 

 

Dobar tek!

Spanish (Mallorca) & Vegan: Coca de Trampó

For the first time I cooked with someone who is actually living in Berlin. Ruth moved here from Mallorca and it was so nice to meet her. The best thing is that we actually can make plans to meet and cook together again whenever we want because we are living in the same city. And we definately will do that.

That´s the sad part about the project – I meet all those incredible awesome people but they have to go back to their country or I have to go back to mine. But after all they leave their delicious recipes here! 😉

Mallorca belongs to Spain – sure – but Ruth even teached me a recipe which is not only Spanish but originally from Mallorca. You can buy that dish everywhere on that island. But you also can make it on your own very easy – Coca de Trampó.

It is vegan on it´s own – isn´t that great? „Trampo“ is a classic Majorcan salad of tomatoes, onion, and pepper. The „Coca“ part is a very thin cake – like a flatbread. Together it looks like a pizza but it tastes different and very delicious. Usually you eat it cold – so it´s a perfect vegan lunch you can bring to work, university or wherever you like. And that´s how you make it:

Coca de Trampó

  • 300 g flour
  • 1 piece fresh yeast
  • 50 ml oil
  • 100 ml warm water
  • 1 pinch salt
  • 2 green bell peppers, chopped
  • 1 red bell pepper, chopped
  • 3 or 4 tomatoes, chopped
  • 1 onion or about 3 spring onions, chopped
  • fresh parsley, chopped
  • paprika powder
  • salt & pepper to taste
  • optional: 2 tablespoons white wine for the dough

Mix the chopped tomatoes, bell peppers, onions and parsley. Season with paprika powder, salt & pepper. Let sit.

Combine yeast and warm water until smooth. Add flour, salt, (opt.) wine and oil. Knead until you have a nice dough – not to wet (add flour) and not to dry (add oil/water). We devided the dough in two parts and did make two Coca de Trampó´s.

Flour your working surface and roll out the dough very thin. Place it on a (oiled or coverd with baking paper) baking sheet. Spread the trampo over the dough.

Bake the coca at 200 degrees for about 20-25 minutes or until the vegetables are soft and lightly charred.

¡Buen provecho!

Slovenian & Vegan: Žganci

Last month three lovely ladies from Slovenia visited me and surfed my couch. And of course I´m telling you that because we also cooked together.

Anja suggested to cook a typical dish of her childhood which is called Žganci. Every child in Slovenia knows Žganci. To me it was sth. very new and I had to get used to it at first.

Žganci is somehow similar to polenta, although prepared with finer grains. It’s made from maize, wheat or buckwheat flour, water and salt. And that´s how you make it:

Žganci

  • 500g of flour (buckwheat, wheat or maize – we used buckwheat flour)
  • salt
  • about 2 litres of water
  • optional: soy milk
  • opional: roasted pistachios

Take a big pot and bring the water to a boil. Add the flour WITHOUT stirring. Now you make a hole in the middle of the flour like you can see in the picture.

Cook the flour for about 20 minutes – again – WITHOUT stirring. Drain off the water and crumble the lump.

 

There are many different possibilities to serve and eat the Žganci. You can be very creative about it. The three slovenian ladies showed me two ways. The first was to roast some pistachios in sunflower oil and just add it to the crumbled Žganci.

 

The other way was to pour some soy milk over the Žganci.

 

I tried both ways and especially liked to just put all together – Žganci, roasted pistachios and the soy milk.

 

Dober tek!

 

Hungarian & Vegan: Lecsó

In August a nice Hungarian couple visited us. They did surf our couch and of course as they were veggies – they also teached me how to make the most typical Hungarian dish you can find – yummy Lecsó!

The visit of Dora and Gabor was again a little bit like traveling ourselves. They told us a lot about what it means to live in Hungary. And we had a nice political discussion in the evening after our delicious dinner.

That´s indeed one of the many things I enjoy during my cooking challenge – to also learn a bit about the country my guests come from. Cultural exchange is one of the most exciting things in live which I can imagine.

Gabor was the cooking chief in my kitchen this evening because he knows how to make a really good Hungarian Lecsó.

Lecsó

  • about 1 kg yellow and red bell peppers, sliced
  • 500 g tomatoes, chopped
  • 2 big onions, chopped
  • olive oil
  • salt
  • optional: sugar
  • optional: 1 tablespoon sweet paprika
  • optional: pepper to taste

Heat oil in a large skillet or pot. Put in the onions. Fry for about two minutes. Add the bell peppers and cook another 15 minutes.

Add tomatoes, sugar, salt and paprika. Cook for 10 to 15 min. longer.

Add sugar and salt to taste.

Serve with rice!

Jó étvágyat!