Feeds:
Posts
Comments

Posts Tagged ‘Vegetarian’

Our big moving day is approaching fast. Only ten days to go! Yikes!

In the past few weeks I’ve tried to use up the food in my fridge, freezer, and pantry. While I have made great progress, there is still so much left! I do realize it’s kind of silly to have seven different kinds of noodles in my kitchen. Yes, seven! And that’s just one example. You may roll your eyes at me now.

In our new apartment, I want to adopt a more minimalist approach, only buying what I really need, instead of hoarding tons of ingredients like a hamster.

I’ve also noticed that my grocery bills were a lot lower this month. Shopping from your pantry is a great way to save some money!

Here are some random meals and snacks I made over the past few days, using up some of my pantry foods.

2014-02-25_Potato_Dumplings

I finally got rid of those frozen potato dumplings. I paired them with brussel sprouts, red cabbage, and an awesome mushroom sauce.

2014-02-25_Rice_Soup

Next I made a quick broth with seaweed and dried shiitake mushrooms. And I added some frozen mandu (Korean dumplings), broccoli, and leftover rice.

2014-02-25_Cookies

A few weeks ago, I bought a new jar of tahini. It’s from a different brand, and I really didn’t like it. Way too bitter! But surprisingly, tahini is a great peanut butter replacement in cookies! Even the husband loved them.

2014-02-25_Toast

There are still a few slices of toast in my freezer. Sigh!

2014-02-25_Rice_bowl

My favorite way of eating broccoli is roasted. I just put a few frozen florets on my silicon baking mat and roast them in the oven for 25 minutes. So simple, so good.

I have plans for most of my frozen ingredients, but I’m struggling with that bag of spinach. I’ve used it in a few recipes already, but there’s still so much left.

What are your favorite easy spinach recipes? Please share!

See you!

Read Full Post »

When my husband and I decided to get married, I knew that I would take his name and join his Korean family. It might sound strange to some of you, but I was very excited about this fact. Over the years I’ve come to love his family, and couldn’t wait to officially be a part of it. I’m not-so-secretly dreaming of getting a Hanbok, a traditional Korean dress, for myself. They are so bright and beautiful!

Thanks to my husband and my MIL, I’ve also learned to love Korean cuisine. While most Korean dishes contain some form of meat or fish, you can easily leave them out and make them vegetarian or even vegan. Traditional Korean meals already include lots of different vegetable-based side dishes (banchan), like kimchi, pickled radish or cucumbers, sautéed spinach or zucchini, and many more. And tofu is not just a weird meat replacement but a totally normal ingredient!

While my husband is very open-minded when it comes to food, he definitely prefers traditional Korean dishes, and as I enjoy them, too, we prepare them quite often in our kitchen.

Here’s what I ate last Sunday.

2014-02-16_Breakfast

A typical Korean breakfast would be a rather basic rice soup. I pass on that one. This German girl needs some kind of bread in the morning. I’m still working on using up that insane amount of toast in my freezer.

2014-02-16_Soup

On Friday I had made a big batch of beef broth for the husband, and a smaller batch of mushroom broth for myself. I used dried shiitake mushrooms, carrots, onion, and seaweed (or kelp?) and boiled it all for a few hours. Then I strained the broth and added fresh kelp, carrots, and frozen dumplings, and added a little soy sauce and sesame oil. It was delicious!

2014-02-16_Japchae

My husband offered to make japchae for dinner, and of course I said ‘yes’. This is a very popular picnic dish, made with sweet potato starch noodles and a variety of vegetables. We simply used what we had on hand: sweet red peppers, button mushrooms, zucchini, carrots, and eggs. This dish is so filling! And as those noodles are usually made of 100% sweet potato starch, this dish is even gluten-free. If you omit the eggs, it’s vegan, too! This looks like a small serving, but believe me, japchae is incredibly filling.

Have you ever had mushroom broth or japchae?

See you!

Read Full Post »

In one of my recent What I Ate Wednesday posts I showed you a picture of semolina pudding, known as Grießbrei here in Germany. This is a traditional dessert or snack that is very easy to prepare. You could even enjoy it as breakfast!

2014-01-28_Sweet_grits

Sweet semolina pudding

To prepare this wholesome treat you only need a handful of ingredients and a few minutes, so it’s a great option to satisfy a spontaneous dessert craving. Or you could enjoy it as an alternative breakfast item.

Prep time: 10 minutes

Cooking time: 5 minutes

Yield: 2-3 servings

*Vegetarian*Vegan*

Ingredients:

  • 2 cups milk, e.g almond milk, rice milk, full-fat cow’s milk
  • 1/4 cup semolina (Weichweizengrieß)
  • 1 Tbsp maple syrup or honey
  • 1/2 tsp vanilla extract (optional)
  • a dash of salt

Directions:

Pour milk of choice into a pot and carefully bring it to a gentle boil. Add all remaining ingredients and thoroughly stir with a whisk. Reduce heat to low and keep whisking. The mixture will look very thin but it will firm up within a few minutes. Don’t stop whisking or the pudding will burn!

After about five minutes the pudding should be firm and creamy. If not, keep cooking on low temperature and whisk regularly until it has reached the desired consistency.

Serve either warm or chilled, topped with your favorite fruit. Cherry compote or apple sauce are great options to start.

Note that this pudding will firm up even more after cooling.

I’ve decided to link up this recipe in Laura’s Strange but good round-up, as I assume that semolina is a rather strange ingredient to my non-German readers.

Enjoy!

Read Full Post »

Fun fact: In some German regions, potatoes are called ‘Erdäpfel’, which means ‘apples from the earth/ground’. There are also quite a few recipes that do combine potatoes and apples, like soups, stews, casseroles, latkes with apple sauce, etc. But this post is not about those dishes, as I prefer to keep those two ingredients separate.

2013-11-23_Home_Fries

As a child, I ate potatoes all the time, in all different forms and variations. Steamed, boiled, fried, mashed – we had it all! My favorite way to enjoy those delicious tubers was my Grandma’s Bratkartoffeln (home fries for my English-speaking readers). I always pre-cook my potatoes, to reduce the frying time, and I also need less oil. Plus, this is a great way to use up leftovers! The key ingredients for my version of Bratkartoffeln are onions, caraway seeds, and a hefty dose of Hungarian paprika powder. I served the potatoes with green beans and tofu rosso. And ketchup, of course. Amazing!

2013-11-23_Sweet_Potato_Fries

A relatively new-to-me ingredient are sweet potatoes. My local grocery store just recently started to stock them regularly, but they are way more expensive than white potatoes, so I only buy them occasionally. My favorite way to enjoy sweet potatoes is roasted, either plain or coated with coconut oil and curry powder. I roasted some more vegetables on the same tray, and served it all with the amazing curry-flavored hummus I mentioned in Monday’s post. I think I need to repeat this meal very soon.

2013-11-24_Apple_cake

A few months ago, I discovered a fun new cooking show on TV, called ‘Sweet & Easy’. It’s all about baking, either sweet or savory dishes. In one of the early episodes, the host presented a very delicious looking apple cake. My husband was intrigued, too, and the recipe was rather simple, so I spontaneously decided to make it last Sunday. It was indeed stirred together in a flash, and it was as yummy as expected, but next time I’ll at least double the amount of apples. And I’ll probably add some cinnamon. I just have to.

2013-11-24_Chunky_Potato_Soup

Finally, I cooked a big batch of chunky potato soup. This is an awesome way to get rid of some random vegetables that need to be used up. I topped it with a chopped up vegan sausage. It wasn’t bad, but I’m generally not a fan of most meat replacement products. Whole foods are always better.

And now, I’ve finally used up all my potatoes! So I can go and buy a new 5 lbs bag, right?

No, just kidding. I’m still working on raiding my pantry, but sometimes I can’t resist the temptation to buy new stuff. Like that legendary hummus trio. Sigh!

I’m also trying to use up most of my frozen food items, as I need to deep-clean my freezer. Double sigh! I’ll report back.

What was your favorite dish when you were a child?

See you!

Read Full Post »

Sorry guys, I’m sick, tired, and busy, so I’ll keep this post rather short.

Here are some of the things I made and ate last weekend.
2013-11-17_Pasta_Salad
On Saturday we made a big bowl of pasta salad. It contained one pound of pasta (!), sweet corn, mushrooms, peas, onions, and homemade mayo. Our family’s mayo recipe contains eggs and yoghurt, so it’s not vegan. #sorrynotsorry
I served my version with fresh tomatoes, romaine lettuce, and tofu fingers.
2013-11-17_Tomato_Bisque
I also made a big batch of tomato bisque. I used oat cream and left out the meat, of course. It’s incredibly delicious! This will be part of my dinners all week long. On Sunday night I paired it with quinoa, peas, sauteed mushrooms, nutritional yeast, and basil pesto. Amazing!
2013-11-17_Marzipan_Chocolate
I found a block of nearly expired marzipan in my pantry, and decided to roll it into little balls and dip them in chocolate. Black for me, white for my husband. Looks fancy, but it’s so simple!
Finally, I brought back the infamous bizookies! I have no idea why I stopped making them. My version isn’t really sugar-free, as I added a little maple syrup to make them a bit sweeter.
I hope I’ll have some more interesting meals and snacks to share next week.
Have you already been sick this fall?

See you!

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 127 other followers