Vegan Mofo and Winter are coming! Better bulk up!

Its the end of the September, and that means two things: 
1.) Time to start breaking out super-star winter breakfasts, like the banana pancakes above, bedecked with toasted walnuts, raspberries and maple syrup. Packing on the pounds this time of year isn't a no-no, its practically a an obligation. Especially if you have a cruel husband who refuses to turn on the heating until November.
2.) Its almost Vegan Mo-Fo!

And what IS Vegan Mo-Fo, asks no one? Well, in case you missed out the last 3 years, it is a month long blogging event wherein food bloggers all over the world write a blog post every day of the month about, you guessed it, vegan food! Sometimes people have themes and only blog about e.g., orange food, or sauces, or ice cream recipes, but it is not necessary to have a theme to participate. It is really fun because vegan bloggers are in hyper-blogging mode for a whole month so there is tons more food porn, recipes, and cool ideas that you never thought of before from blogs that you may never have heard of before. On top of all that, the Vegan Mofo Headquarters webpage has a list of all participating blogs for your perusal, and will highlight cool posts, as well as run some competitions and giveaways.

Its just good old fashioned fun.

SO of course I will do it again this year, although I usually run out of stamina at one point. And I have a theme, kind of! I will be blogging about recipes from my cookbooks, but focusing on what I consider Soul Food- vibrant, creative comfort food. I especially dig stuff from Latin American, Caribbean, and Southern traditions. Most of my cookbooks are vegan but for those that aren't I may also veganize a few recipes. In sum, you can look forward to some highlights and experiments in my version of Soul Food.

Here's some of the cookbooks I'll be using:

 So, I am super excited for another successful Mo-Fo! The deadline for sign-up is tomorrow, so if you are interested head on over to Vegan Mofo HQ to read more and sign up if you like! If not, you can still follow along at home, because I'm willing to guess that many of your favorite bloggers will be participating. See you next week!

Song of the Day: Grouplove- Tongue Tied

Sauteed Veggie Sandwich, Cupcakes, Eggplant Accras

Ahh, the ex-pat life. Where one day offers exhilarating discoveries (OMG Markthalle Neun has a vegan milkshake stand!) and the next day has you sobbing over ridiculously trivial challenges (OMG I can't understand my yoga teacher... wie sagt mann "Downward Facing Dog" auf Deutsch?!)

Now that I am really kind of a Berliner, by marriage and passport, I am feeling the pressure to get my sh*t together and stop being intimidated away from things like dentists and the metric system. Its time to face the German music (just not Wagner, please) and make a grown-up life for myself here.

However, one area where I am pleasantly caught up is in the kitchen. I know where to buy agar agar and miso, where to find vegan tamales, and how to navigate the baking aisle. I am even a regular at several farmer's markets. Thus, after a day of blustering through phone conversations or awkward interactions with librarians, I can still come home and enjoy something that reinforces that, to a very small extent, I know what I'm doing.

Above, for example, is a new sandwich creation. You know the magic sandwich, right? With the margarine+ nooch+ herb crust and various fillings? Well, above is a new take, with quick-sauteed spinach, mushrooms and peppers with a bit of balsamic as a filling. Totally takes lunch to another level. (Plus, hot sandwiches are crucial for your winter arsenal.)

 And clearly enough time in the kitchen leads to cupcakes. These ones were vanilla on vanilla, with fig filling and baby apricots on top.

I also recently acquired Taymer from Vegan in the Sun's cookbook, Carribean Vegan. It is totally jam-packed with things you will want to make, like jerk seasoning and Trinidadian doubles, but I had to start out with the eggplant accras- a riff on the little fried fish balls that are popular in that region, except with eggplant to sub for the fish. Taymer herself calls them her signature dish, and you can find the recipe on her website, here.  I made these for me and S. the other night and we dipped them in a little ketchup with lemon... it was like, restaurant quality. I highly recommend. They could be a great appetizer, but they would also be great for dinner with a side salad.

I'm definitely looking forward to making more from that cookbook, and continuing to reassert myself in the kitchen (before reasserting myself all over the rest of this country!!!)


Song of the Day: Dinosaur Jr. - Start Chopping

Back in Form: Cupcakes and Hoppin' Jimmy

 

Chocolate-Raspberry-Cupcakes with Lemon Cream Cheese Icing

Whew! After what now seems like several years of wedding-related madness (but was actually only a few months) S. and I are finally, really and truly, married and legally resident and official and all that jazz. I am allowed, by God, my parents and the Ausländerbehörde, to stay in Germany for the time being and start living a normal, somewhat less precarious existence. This doesn't mean that everything is stabilized (still looking for a steady job, after all) but things are calm enough that I can actually do that ultimate house-wifey activity: cook!

My first and foremost obsession of late has been cupcakes. I received a handheld mixer as a wedding gift so I can finally make American-style icing, not this glorified whip cream that Germans dig so much. The other day my friend K. finished her final law school exams and held a big party to celebrate, so I whipped up some marvelous cupcakes inspired, natch, by the PPK cupcake tome we all know and love. I made one batch of chocolate and one of vanilla, filled with homemade raspberry compote and topped with lemon cream cheese icing. Big hits (especially with me- I ate like 10 in two days.)

I've also been really into Southern food lately, following our sojourn in the US South. I got a couple of neat Community cookbooks (more on that in later posts) and also brought back some crucial ingredients- liquid smoke, molasses, and creole/ cajun seasoning.

Hoppin' Jimmy with garlicky-spinach

So far, the most popular of my "experiments" (don't ask about Peanut-beurre-blanc) is my version of Hoppin' John. I really like this for a weeknight meal because, unlike with other beans, black-eyed peas only require a quick soak and not the night-before treatment. Also, you can jazz it up with loads of spices or keep it simple as a side dish for more elaborate meals. The authentic Hoppin John would be bare bones, with the inclusion of an actual bone, a ham hock, or some other meaty thing. Mine, obvs, isn't authentic because I added a sofrito and additional spices, so we will call it Hoppin' Jimmy after my vegetarian little brother who lives for beans.

 

 *****

Hoppin' Jimmy

1 cup black-eyed peas, rinsed and soaked for at least one hour

3/4 cup white rice

1 large onion, diced

2 bell peppers (any color) diced

2 cloves garlic, diced

2 tbs. tomato paste

1 tsp. liquid smoke

1 tbs. Cajun or Creole seasoning 

oil, water, salt, pepper

1.) In pot, bring black-eyed peas and enough water to cover them to a boil and reduce to a simmer. Let simmer for ca. 1 hour, skimming off foam occasionally and adding more water if necessary, until beans are cooked through and soft.

2.) When beans are cooked to your liking, add rice and 1.5 cups of water to pot (less if there is still a lot of bean-cooking water.) Add some salt, bring back up to a boil, and then reduce to a simmer and cover.

3.) While the rice and beans are simmering away, add your onion to a medium sized, heavy bottomed pan with plenty of oil heated up to medium-low heat. When onions have slightly softened, add in chopped bell peppers and garlic and season with salt and pepper, plus the Cajun seasoning. Cook over medium heat until all vegetables have softened.

4.) Now, we combine. Give rice a check for done-ness, then a stir before adding in liquid smoke, tomato paste, and onion-pepper mixture, stirring gently to combine. Simmer for 5-10 more minutes until most of the liquid is cooked off and taste-test for any seasoning adjustments. 

Serve with greens and hot sauce.

*****

Song the Day: Soko- I'll Kill Her

Birthday Lecsó

If there's anything you take away from this blog, I want you to be able to look at this photo and think: Lecsó! That is, I want you to face the inevitable onslaught of late summer tomatoes and peppers armed with this delicious Hungarian dish, which combines those two ingredients with a soy sausage of some sort and spices for a saucy, rich, homey stew that is perfect to serve to a big gang of friends.

Which is exactly what I did, this weekend! It was my birthday and I decided to go low-key and have some friends over to sit on our rooftop, listen to music, and eat a bunch of Lecsó (pronounced Lecho) with some good Turkish bread. As a condolence to some of the more militant meat-eaters I let S. make a batch with German sausage, while mine was made with soy-rizo from the local Bio-markt. Interestingly, though, mine turned out better and when both were empty, people passed around the vegan lecso pot to soak up the sauce with leftover bread. :)

You can find my recipe for vegan here, but I don't mind repeating it for those of you who don't feel like going through the archives. I also sometimes add a pinch of cayenne pepper, because I am a heat monster.
************
Lecsó ("Leh-cho")
(Note: this is an approximation, just keep to the rule of thumb of twice as many peppers as tomatoes and you'll be fine. Also, you can sub other peppers for Hungarian yellow paprika, but you may want to adjust the flavorings .)

-olive oil
-1 big onion (or two small) diced
-1 Hungarian-style vegan sausage (or sub about 3/4 cup some other type of crumbly sausage or even soy hot dogs and add 1 tablespoon smoked or sweet paprika as it cooks with the onion)
-8 Hungarian yellow peppers, cut into chunky dice
-4 tomatoes, diced
-salt and pepper, sugar (optional)

1.) In a large non-stick pan, saute onion and sausage in a little olive oil over medium heat until onion is soft and flavored by sausage. (If using paprika powder, add it now.)
2.) Add in peppers and cook for 10 minutes. Then add in tomatoes, salt and pepper (and an optional pinch of sugar.) Cook for 20-30 minutes, or until saucy and peppers are cooked to desired "done-ness."

Serve w/ rice or crusty bread.
****************

All in all, it was a lovely birthday celebration with my good German friends, who as you can see above, are starting to get the hang of American English. :)

Song of the Day: Ben Folds Five- Where's Summer B.?

Recipes from The Inspired Vegan- Beans, Greens, Yams, Molasses Cake

I believe I have expressed my fondness for Bryant Terry on this blog before, and his first cookbook Vegan Soul Kitchen is now somewhat of a classic (according to me.) SO when I heard he had come out with a new cookbook, The Inspired Vegan, I knew I had to rush out and get it. (And/ or, wait 6 months until I was back in the US to grab it.) Happily, while on my honeymoon I had the chance to go to one of my ALL-TIME-FAVORITE places in the whole country, Charis Feminist Bookstore in Atlanta, GA, and they happened to have a copy sitting on the shelves! And that's not exactly a coincidence, because much like Charis, the book is packed with fascinating info about art, music, and social justice. The menus are dedicated to different themes and people that interest Terry, like Shirley Chisholm, Grace Lee Boggs, and Funmilayo Ransome-Kuti, and interspersed with his own memories and interests, while giving information for those who are interested in further reading or volunteering for different causes. In this respect, it is much more than a cookbook. But just in case you have no interest in politics, history, music, the environment, or history (HA), you can still enjoy the recipes, which range from Southern soul food to Asian fusion to African cuisine. For me, being interested in all of those things (and how!) its the perfect drool-worthy cookbook that also inspires you to go beyond the pages and find out about all the cool people and movements he mentions.

I picked out a few recipes to cook for me and S.'s one month anniversary: black eyes peas in garlic ginger braised mustard greens, (or in my case, chard) and molasses, miso, and maple candied sweet potatoes. I served it with white rice rather than the suggested forbidden black rice, and it was totally delicious. The greens and beans were spicy and flavorful but still subtle in comparison to the juicy sweet potatoes that were bursting with strong flavors. Despite being an objectively healthy meal, this was still special occasion-type food that was really exciting to prepare and eat. We ate the meal with 'Dark & Stormy' cocktails, a mix of strong ginger beer and dark rum that is my new favorite special occasion cocktail.

For dessert I made another recipe from the book, ginger-molasses cake. (Its supposed to have walnuts but I didn't have any so I served it with peaches.) This was super easy to make with ingredients that most vegans would have on hand, and turned out really moist and delicious while still tasting very sophisticated and "different." It also looks like chocolate cake so its a fun way to trick guests. :)

I have no doubt that I'll be cooking plenty more from this tome and I hope that Terry keeps 'em coming.

Song of the Day: Fela Kuti- Water Got No Enemy

Honeymoon Highlights

Sorry for the long hiatus, buts its for a good cause. My darling S. and I were finally married! Its actually a pretty funny story. In Virginia, where we were, there was this HUGE, HUMUNGOUS, MONSTER storm the night before the wedding, knocking out power all over VA and knocking down more than one tree in our neighborhood and elsewhere. Our guests, who had flown in from Germany and all over the US, were suddenly in a high-rise hotel with no power and no water and most crucially, no air conditioning. This was huge because it was like 100 degrees outside.

So obviously, we were rather concerned. A wedding in 100 degree heat with no food, music or lights might be considered a little too rustic, even for my tastes.

Somehow, however, the venue we were marrying at had retained their power and the wedding was able to go off as planned, despite some disgruntled and unshowered guests. Luckily, the crises made everyone let loose even more and it ended up being really fun. No, scratch that- it was perfect!

Anyways, after one more night sleeping in my parents house with no AC (no marriage suite, alas, as the hotel was shut down) we scuttled off for our honeymoon, which was basically a tour of the South. I didn't manage to take many food photos, but here are some highlights.

Gorgeous Spanish moss on Tybee Island, GA

A romantic river view 4th of July in Savannah, GA

Climbing (or rather, walking and panting) Stone Mountain with good pals in Atlanta, GA

An impromptu jazz band concert in New Orleans, LA

It was good stuff alright! And now I will return to your regularly scheduled food blog. :)

Guest Post- The Coolest Place on Earth

 My dad is photojournalist who occasionally honors this blog with a guest post. Enjoy!

 The coolest place on the planet may well be Duba Island on the Okavango Delta in Botswana.

I went there recently to photograph a husband and wife film-making team and was just knocked out by the whole scene;  the remote beauty, the crazy weather, the friendly people and most of all, the proximity to some of the great beasts of Africa. And the food didn’t suck either.

 We travelled out every day in camera trucks loaded with natural snacks: dried fruit, salty nuts and cookies that helped us stay hydrated in the 100 degree heat. At my age I find I need some small amounts of carbs in my stomach to absorb the huge amounts of water one must drink.

For lunch, we would pull up under a “sausage tree’ and dined in style.

 The camp provided a very filling but light meal of local veggies, rice and  fish patties that was just right under the brutal sun.

 On the day I shot these photos we circled back to the tree later and discovered a pride of lions had been resting there the whole time on the backside of the tree, and weren’t bothered at all by us borrowing their space.

Goodbye to Berlin

After returning from Belgrade I had a short and sweet interlude in Berlin before heading to the US to get (omgomgomg) married. Among the exciting meals during my Berlin interlude was a rooftop brunch with chocolate chip pancakes and hashbrowns...

 A delicious mango-coconut curry with roasted vegetables from a new Thai/ Vietnamese restaurant that popped up in Kreutzberg...

... And the greatest- 1 euro vegan tacos at Santa Maria Mexican Diner on "taco Tuesday". (They also have 1 euro tequila shots and cheap beer.) This would be the time and place to meet a cute ex-pat hipster, and share some roasted eggplant tacos with tomatillo salsa.

Of course, I already have my cutie, although right now he is back in Berlin enjoying the agony and the ecstasy of the EuroCup while I'm in the US in psycho wedding planning mode. My Dad, who has been in many war zones, keeps using the term "mission creep" to describe the experience...

Well, as long as I get my vegan wedding cake and plenty of flowers I'll be happy! Wish me luck...


Song of the Day: Wings- Silly Love Song

Turkish Coffee, Serbian Style

When I first arrived in Belgrade, I was dismayed to learn about my coffee options. While the watered-down filter coffee that is popular in America is hardly available anywhere in Europe, most places have a watered-down espresso that makes a decent comparison. Not Belgrade. There, you have two choices: Nescafe or Turkish Coffee.

Not being a huge fan of Nescafe except in desperate situations (let's not get into it) I asked the secretary at my office to teach me how to make the Turkish coffee Serbs are so fond of. Interestingly, everyone makes it a little differently. Some people put the sugar in after the coffee is made, some start with the coffee already in the water, and some people swear that the coffee needs to come to a boil 3 times to be correct.

Well, here's the way I learned to make it- naturally vegan, not too bitter, not too thick. Its a great alternative to your daily brew if you've become reliant on soy creamer and other embellishments. It's also great for traveling and camping- just invest in a camping coffee pot and you're ready to go.

***************
Turkish Coffee, Serbian Style

First, to ensure you don't make too much, pour cold water into your desired mug then transfer to your coffee pot. (If you have an electric water heater you could also heat the water first to speed things up.)

Self explanatory.

After water has reached a boil, take it off the heat for a sec and put in a spoonful or two of sugar and stir. Return to heat and bring back to a boil.

Now, how strong you like your coffee is a matter of taste, but when it comes to Turkish coffee it might be best to start out strong since the extra grounds gather at the bottom of the cup anyways. I usually do about 2-2.5 spoonfuls, and stir. Return to heat.

Bring the coffee to a boil, but be careful because it will froth up and boil over like a volcano! This happens approximately 1 out of 2 times.

So when it starts to boil up, remove it from the heat and let it calm down a second. Then you can return it to heat to let it boil over again another 2 times, for fun and good luck. (I can't tell a difference with the taste but people are very passionate about this step.)

Enjoy your strong coffee and good luck. :)

Song of the Day: Zemlja Gruva- Nisam Znala da Sam Ovo Htela

Vegan Soul Power's Summer Travel Guide for Vegans and Vegetarians

Are you coming to Europe this summer? That's funny, because I'm going to United States! (To get married, and then abscond with my beloved down the East Coast, ending up New Orleans!) Well here's a deal - I'll give you guys the vegan low-down for some of the European cities I've lived in or visited, and if you have a great tip for a must-eat place in the South, let me know in the comments!

*****
Budapest, Hungary

Why go: Budapest is romantic and sultry during the summertime. The Danube is draped in sparkling lights on either side and a walk down any winding street is likely to lead you to slightly run-down garden bar (Kert) packed with sweaty young cool-kids sampling beer and fruity palinka. There are thought-provoking museums and fantastic concerts for the culture lover, and plenty of do-able excursions to shady Buda or the country-side for nature lovers (try Lake Balaton!). And above all, its much more affordable visiting this city of lights than Paris.

Downside? Budapest's secret is out- everyone knows what a great place it is to visit in the summer, and tourists come in droves. This can either add to the international atmosphere, or create a situation where 20 drunk rugby players are picking fights at Szimpla Kert. But you'll be a tourist too, so you can handle it. 

What to Eat:
Street Food: Budapest isn't blessed with many street level food carts other than ice cream. However, if you go to any festival or up Castle Hill you will probably encounter langos, a type of fried bread smathered in sour cream (vegetarian.)

Restaurants: While vegetarian food is plentiful, vegan food is hard to come by in restaurants (but not impossible.) Hummus Bar has several locations and great hummus wraps for lunch, and there are a number of cafes in the Jewish Quarter that offer daily specials, often with vegan options. There are also several excellent Asian, Mexican, and Indian restaurants that have veg options.

Specialties: Budapest has outrageously fresh vegetables and many bio-stores with a wide range of vegan options, so cooking for yourself is a great option if its feasible. Be sure to pick up some Hungarian paprika (the spice and the vegetable), spring onions, peaches, cherries and plums which are all in season in the summer. More importantly: many bio shops offer vegan hot dogs and sausages with Hungarian spices, and these are some of the best meat substitutes I've ever had.

Check out my posts from Budapest for more tips and recipes.

Istanbul, Turkey

Why go: Istanbul is the puta madre of all cities. Its bigger, more bewildering, and more beautiful than anything you've ever seen (unless you've already been there.) The history is staggering- you don't get to be the capital of two major empires without some architectural baggage leftover. But this is also a city that knows how to surprise and delight, with a mix of intimate urban cafes and gardens and over-the-top grandiosity (like Hagia Sofia.). Its so simple to have a unique experience here- just try one of the hundreds of ferry boat trips leaving everyday between Europe and Asia.

Downside: Istanbulus are well aware of the city's draw for visitors, and an entire industry lives on them. This makes for some pushy salespeople sometimes. Just say "no" to that touristy restaurant or outrageously expensive rug- but don't feel bad getting talked into cheap souvenirs here and there.

What to Eat:
Street food: Vegans and vegetarians hit the jackpot on street-food here. You've got roasted chestnuts, grilled corn, fresh squeezed pomegranate juice, mixed nuts, and simits, bagel-like bread. (These are vegetarian for sure, but I highly suspect that they are often vegan as the recipe varies. Someone Turkish want to weigh in?)

Restaurants: Turkish food is heavy on meat and fish, but almost all of the accoutrements are vegan or vegetarian. There are apparently over 800 types of eggplant dishes in Turkish cuisine, and there are many types of salads served at most places, often with chickpeas, bulgur, tomatoes, cucumbers, carrots, ect- just ask! Its rare to find somewhere that has nothing vegan whatsoever. There are also several restaurants devoted entirely to veg cooking, but I must confess I never sought them out with all of the possibilities available.

Specialties: As I said, I've never found it necessary to cook for myself in Istanbul (the hospitality is fantastic) but between the plentiful and delicious fruits and vegetables, tahini and pekmez (a type of grape syrup) and many fragrant herbs and spices that you can find in specialty stores, vegetarian cooking is a breeze. Syrups and spices make great souvenirs, too.

And my posts from Istanbul have more.

Brussels, Belgium

Why go: As the Capitol of the European Union, you might think Brussels would have the stuffy, bureaucratic feeling of a place that is all business. And though you can certainly find that (just try Place Luxembourg) Brussels is distinctive not just for its European feeling, but as an diasporic intellectual center as well. From the winding streets of the African district Matonge to the Balkan bands playing Saturday mornings near Palais de Justice, to the Egyptian hookah bars circling Gare du Midi station, you can get an international feel from Brussels that is much more than just European.

Downside: Its expensive and the weather, more often than not, sucks. Luckily, the cozy indoor bars have as much to offer in people-watching as the outdoors. Try, for example, Le Pantin, right by Place Flagey.

Best fries in Brussels?

What to Eat:
Street food: Belgians are pretty sure that they invented the French fry (which begs the question... oh, never mind.) So this is your ultimate bet in Brussels, some portable pommes (hold the mayo) and a nice Belgian beer. Waffles are vegetarian and come with a variety of toppings, but only tourists go for all of that strawberry and chocolate stuff on top. (Its sugary enough, mon cherie.) Speaking of chocolate, milk-free chocolate can be found in most fancy chocolate shops, so don't fret.

Restaurants: I bet that Belgian food is really good, but even after living there a year I wouldn't know- its all butter and meat stuffed with endives and other stuff that isn't in my wheelhouse. A better bet is to go foreign and try African and Asian cuisine. Indochine, an excellent Vietnamese restaurant in Ixelles, has pho and plenty of other treats. Cruise around Matonge for a soy latte at Blomqvist's Espresso bar (if the same hot Swedish guy owns it you're in for a treat) and some African snacks on Rue de Long Vie. There's also Egyptian and Algerian food to be found... you know what? You can't go wrong on restaurants. Just avoid Belgian food and the overpriced tourist fare in Grand Place and you'll be fine.

Specialties: Vegan specialties in Brussels abound. First and foremost, yogurt, creamer, and dairy replacements in general are supreme here. Bio shops have a truly great array of nut and soy milks, and great different flavors of yogurt. Aside from that, Brussel's multicultural side means it is THE place in Europe to find the kind flavors that are devoid elsewhere- in the market and shops you can find plantains and mangoes, lemongrass stalks, tagine spices and piri-piri... the only limit is your imagination. Oh yeah.... and BEER.

Check out my other posts from Brussels for more.



Belgrade, Serbia

Why go: Because Belgrade is the capitol of easy luxury. (Don't laugh!) Where else in Europe can you eat at fine restaurants, sing along to live music all night on a riverside boat, stroll through a Ottoman fortress during the day, and never break a sweat about your bank account? A taxi across town is $5, a haircut, dye job, blowout and mani-pedi won't crack $30, soccer matches are often free, and you can score tickets to the world class ballet for just $2. Aside from the savings, Belgrade is a town that is just incredibly generous with its gifts. Its clear and sunny almost everyday, fragrant flowery trees line shady streets packed with cute cafes, and its hard to find a city with better looking, more intellectually stimulating people. Maybe I'm just charmed because I've had such a great experience here, but apparently some people agree with me.


Downside: Belgrade is best seen with someone who knows their way around the city. So couch-surf or scour your networks for someone who lives here and see the city with a local.

What to Eat:
Street Food: Most street food is meet oriented (Ćevap Čići or hot dogs) but there is one fun option: popcorn! (I have to admit though, I think popcorn is a dumb idea of street food in a windy city.)

Restaurants: There are some excellent upscale restaurants with vegetarian and vegan options, but I find myself gravitating more towards kafanas, inexpensive, homey places often featuring live music and a livelier atmosphere. The menus are meat-oriented, but if you know what to look for you can always find something. I stick to broiled mushrooms with rice, prebanac a bean casserole flavored with onions or bacon (so ask!), polenta, or broiled peppers with crusty bread. One thing that Belgrade does not do well, in my experience, is Asian food, so resist the temptation to get some tofu draped in ketchup.

Specialties: If you're vegetarian, Belgrade is a cake-walk since people here like to wash down a greasy, cheese-filled pastry (burek) with a yogurt drink for breakfast. (Oy.) Vegans will want to stick to the excellent vegetables and fruit. In the summer, markets are filled with strawberries, cherries and plums, plus juicy peppers, greens onions, and walnuts. When I want to make own version of a local dish I'll make a paste out of roasted walnuts and garlic to coat some red peppers, served over polenta with green onions. Down-home Serbian, vegan style.

For more posts from Serbia, just look below.

Happy traveling, and don't forget to visit Berlin, which I have covered extensively since its my home base in Europe.


Song of the Day: Santigold- Disparate Youth

Tempeh with balsamic strawberry mustard sauce

Oh, hi there! I'm still in Belgrade! Still don't have a real camera (just my phone) and still eating some pretty un-blog-worthy meals. Due to my rather confining work schedule I'm spending a lot of days eating huge lunches and then just scavenging the fridge for dinner. (Oh you know, peanut butter spoonfuls, potato chips, toast with nooch, red peppers and half dried out carrots...isn't that what you eat when you are busy?)

The lunch has been excellent though. Right down the street from my office is a salad bar place called "Suppe y Salate" where one can find pumpkin and pear chunks, fresh walnuts, and diced rainbow paprika among other toppings for a salad. When I'm not in the mood for that, I go for a falafel wrap at this AMAZING place Gyros Sofra around the corner where they make their own fluffy bread right in front of you, then fill it with homemade falafel, red pepper paste, hummus and tahini sauce. It's so good that I actually went there 4 times in one week but I decided to give them a break in case they think I'm weird. (Although let's be real: I'm going today.)

Plus the guys that work there are cute Palestinians

Sometimes, to make a real treat I'll sometimes spring for a carrot-orange-ginger juice from a nearby juice shop. Just to give you some reference of how cheap Belgrade is, this whole meal costs about 4 euros. If I go for the huge salad its more like 2 euros. Eat your heart out, New Yorkers.

Anyways, although I don't usually splash out for dinner, this weekend was different. Instead of my usual bumbling around Belgrade, this weekend I stayed in to work the whole time. As a reward for staying inside despite the gorgeous weather, I decided to make something rich and delicious for Sunday dinner. Thus my creation: Tempeh and vegetables with strawberry-balsamic-mustard sauce and polenta with [not sure what kind of green this is].

Don't be fooled by the crappy Instagram photo, this was good.

As I often like to do when I have plenty of time to mess around, I took my time with this meal (*all for meeeee*) and stretched out the cooking process to get great results. In my non-stick pan I cooked just the sliced tempeh in some oil until browned, then set aside. Then I did the same with some brown mushrooms, and then with the diced red peppers and carrots. This is a great method if you have a little time and you have ingredients that cook at different temps and times.

For the sauce, I sauteed thinly sliced onion until almost caramelized. Then I added in a ton of garlic (like 4 cloves) and cooked for a minute more before de-glazing with a few splashes of balsamic vinegar. Next I added in a tablespoon each of mustard and strawberry preserves, and a tablespoon or two of water. Then I added back in the cooked tempeh and vegetables, seasoned with salt and pepper, and cooked until each piece was coated in the sauce and heated through. (Just a few minutes.)

The polenta was merely  prepared according to instruction (+ a bit of nooch and soymilk) and then I swirled in this green, which is maybe bok choy, but who can say for sure?

The sauce was thick and sweet and sour and very tasty with the crunchy tempeh and browned veggies. It tasted very sophisticated with the polenta, but I must say that I gobbled it all down in about 20 seconds. Oh well. :)

It definitely spiced up a weekend in Konjarnik which was otherwise dominated by Turkish soap operas and Dutch civil law.

Near my apartment

Song of the Day: Hoodie Allen- No Interruption

Passover and Easter Hits

Every year around the time I get to Passover I am overwhelmed by mixed feelings. On the one hand, gratitude and joy that I made it through another harsh German/ Belgian/ Serbian winter and can start to feel the sun on my face again. On the other hand, shock that its time to plan another Passover dinner after what feels like approximately 2 weeks. I guess I like this time of year so much that it always seems close.

At any rate, this year I'm in Belgrade (as I may have mentioned) so I'm probably more likely to attend a Seder than to host one. But that doesn't mean you shouldn't! Here are a few hits from Easters and Passover's past that you might find useful in menu planning for your special holiday.

Stuffed Mushrooms- A great appetizer or side, sprinkled with matzoh meal, nooch, or soy cheese.

Roasted Beets with Walnut Garlic Dressing-A toothy, rich dressing which brings simple roasted beets to life. Perfect side for either holiday.

 Brussels Sprouts Hash- Shredded or loosely chopped Brussels sprouts with apples, nuts, and a squeeze of lemon juice. Make a bunch in a giant wok for a tasty side.

Lemongrass Matzoh Ball Soup- I made this broth last year (minus the chicken, obvs) and it was a HUGE hit. Elegant, delicious, and easily made the day before. Plus the video makes it easy to follow. Add some mushrooms for body, and use the vegan matzoh ball recipe of your choice.

Wild Mushroom and Leek Farfel Kugel (sub silken tofu for eggs)

For some reason I can't get this photo to turn around... oh well

Lemon Asparagus Risotto- Perfect Easter main, using the fresh new asparagus of the season. For apps you could do Morrocan spiced carrot dip from V'Con and onion dip (caramlized onions + soy sour cream), then serve this risotto with a side salad topped with diced plums and caramelized fennel (below) and a big carrot cake for dessert. Boom! Done.

For Easter you could also make pierogies from Vegan Brunch! They certainly make any day special, and you can film them with tons of delicious stuffings and serve them with great salads and dips.

Eggplant Potato Moussaka from V'Con is also an excellent choice for either Passover or Easter. I served this last year to general delight.

Egg Free Macaroons are a nice ending to a Passover Seder, with some chocolate dipped strawberries and coffee.

And a fluffy coconut cake is a great ending to a nice Easter! I made Isa's version from Vegan With a Vengeance a few years ago and it was fabulous. (I know, I know, I rely heavily on PPK cookbooks for holidays, but my friends, the high holidays are no time for improvisation in the kitchen.)

For more ideas, mine Epicurious for veganizable gems and instructional videos, check out the Post Punk Kitchen for many priceless recipes, and see my menu page where I have a few examples of complete menus from Holidays past.

Wow, this whole discussion is making me insanely hungry. Think I'm going to go get a falafel wrap and orange carrot juice from the insanely great Schwarma restaurant down the street. Happy holidays!

Song of the Day: Wolf Gang- The King and all his men