#vicicooks — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #vicicooks, aggregated by home.social.
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Rejoice! The "AH Couscous Marokkaanse stijl verspakket" is back in it's old glory!
(Well, white+dark raisings instead of apricots+raisins, but that's smth one can live with vs. the attempt to remove the sauce & use tomato puree...)
Even in laws who tried it once asked about it when visiting this summer - although we served them the vegan take & they are very much rural German meat people.
(If you don't live in NL I'm sad for you because you don't have this amazing meal package...)
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I don't especially like celery - but eat this particular salad on repeat. It makes a great breakfast on weekends when one has time to cut things and directly sit down to eat (on work days I'll usually eat breakfast at work since I leave the house too early to eat).
Celery, apple, wee bit of walnuts, some sour cream, some white balsamic and done.
#ViciCooks #vegetarian #vegetarisch #salad #salat #food #cooking #kochen
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Spinach with fermented tofu. Another recipe from Fuchsia Dunlop's amazing "Every grain of rice" book.
This one is easy to make but super adventurous in taste, imagine spinach with a really strong blue cheese. For me, an easy way to eat 400g spinach all by myself... Add a bit of rice and simple counterpoint and it makes a full meal.
#ViciCooks #food #essen #vegan #ChineseCuisine #SichuanCuisine #FuchsiDunlop
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Shakshuka from earlier this week - another recipe that we are making over and over.
There are so many different takes on Shakshuka - and I love pretty much all of them. This one is very bell pepper heavy and, using 2 eggs per person, makes a substantial dinner or lunch. I usually make enough for four portions, so two meals for two people. Excellent as meal prep for work, too.
Recipe (🔒 with gift link):
▶️ https://www.zeit.de/2013/25/wochenmarkt-shakshuka-sosse-paprika?freebie=2c7a8dc9
#ViciCooks #recipe #food #vegetarian #vegetarisch #rezept #essen
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It's far too hot, so it's #gazpacho time. Following this recipe here:
https://koechlkocht.com/rezept/gazpacho-kalte-gemuesesuppe/
This makes four big portions. Add some foccacia and you have a perfect summer lunch!
Cold soups win in summer! (I'm somewhat more of a salmorejo fan, but this is definitely the lighter, more veggie forward soup...)
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After 9 days of conference in Italy (pizza, pasta, tripe, intestines, really good conference cookies, breakfast pastries, tiramisu...) I'm *very* excited for some of my own vegetable focused cooking.
Starting with an old favorite, (again) from smitten kitchen:
https://smittenkitchen.com/2019/09/crisped-chickpeas-with-herbs-and-garlic-yogurt/
The minto goes into the yoghurt and I cannot make chickpeas without cumin - that's my adaptation, but the recipe is rather forgiving overall if your preferences are different!
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And the first the I buy in an Italian supermarket is gazpacho 🇪🇸
Admittedly there's nothing better than cold soup given the temperatures (Flo is as bad as I expected, though at least not 45 as in some forecast). And there's no Italian cold soup.
And the second thing I bought was some fancy burata that I promptly turned into a tomato and nectarine burata salad.
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Mix lots of veggies with some Morcilla sausage that friends/visitors from Spain have brought me. Add thyme, salt, pepper.Bake. Enjoy.
Really good as #mealprep, works also well with vegan sausage (if the sausage is not very fatty, add some oil).
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Today's dinner are Korean Marinated eggs (mayak gyeran) with rice and Korean cucumber salad (oi muchim).
Eggs are nice, but not mind blowing enough to make them a repeat staple - since they require quiet some time to marinate, so are not a spontaneous meal. I may make them again if I have eggs I need to use and don't feel like omelette.
The cucumber salad is absolutely yum and definitely to be repeated!
#ViciCooks #food #essen #cooking #kochen #vegetarian #vegetarisch
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Mushrooms with yoghurt sauce & buckwheat.
WTF did the organic producers do to the poor buckwheat - they say to cook it for 15 min but it turned all mushy in 2 min. My buckwheat porridge needs longer 🤯
I guess I need to find some way to use this... stuff and get back to a Eastern European store to get proper buckwheat (but I liked the idea of getting grains from an organic store 😭).
The taste combo was still great, even though the consistency was off.
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Made birthday muffins for a friend this week :)
It's a kefir-based recipe that was originally a cake and that I got from a friend during the first months of the pandemic, when everyone seemed to search for comfort in cooking. It's spectacular as muffins. The kefir and the chocolate keep them in perfect balance of sweet and slightly tangy with bits of nuttiness from walnuts. And they make excellent brownies if you forget the baking powder 😅
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This was dinner with friends who are visiting 🧀 🧀 🧀
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I love it that a salad feels like a full meal in summer. This one contains avocado, feta and rye bread croutons (aka leftover bread from the freezer). And the usual green stuff, bell peppers, tomatoes and onions, of course. Yum!
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I've had some burrata hiding in the fridge and the (sad, supermarket-) basil that I put outside before leaving for the conference trip survived, so lunch was a tomato, nectarine and burrata salad. Yum!
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Tofu, Zucchini, black beans (how many does the recipe ask for? Let's double the amount!). Very much not Chinese but Chinese inspired, esdy to cook and I love Chinese black beans (not the same as what we'd usually call black beans, actually not beans at all).
Nice recipe though not the best thing ever. Will see how it heats up and decide whether this is something I will repeat - I like the idea of having another go to tofu recipe.
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Börek for dinner today!
I just came back four days ago (to the chaos of family visitibg) & am leaving again for conference tomorrow. I craved homemade food, so here a favourite recipe of ours - a take on spinach börek with a mint & sumach tomato & cucumber salad.:
https://sonachgefuehl.de/boerek-mit-spinat-und-schafskaese/
I modified the recipe by pre-cooking the spinach & taking a lot more, this time it was fresh spinach 900g - you can also use (less) frozen whole leaf spinach.
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Spätzle & leek bake.
I've got a ton of random cookbooks I got from tiny libraries, so trying to cook my way through them to decide which ones to keep and which ones to give away. This one is a keeper.
Such a satisfying comfort meal!
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Black bean & sweet potato soup. Not quiet as good as I remembered (no bad, just not very exciting), but well... I have three more portions to go, let's see whether the usual statement that soups and stews are better on the second day applies 😅
#ViciCooks #vegan #SundaySoup #soup #suppe #kochen #cooking #mealprep
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We had friends over yesterday (remember the grand piano to be turned into a shelf? The work is progressing...), so I made one of the most comfort meals possible: pancakes! The East-European unleavened version (blini).
One of my favourite toppings is quark, berries, walnuts and honey. Another sugar and lemon juice, but we also had what felt lile half a ton of other ones. Yum!
#ViciCooks #pancakes #pfannkuchen #kochen #cooking #food #blini
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Favorite weekend breakfast: Homemade bagel chips (the bagels are saved via "too good to go", frozen and turned into bagels chips one by one) with smelly cheese (this time it's Saint-Félicien), mango, black tea.
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I attended a training in The Hague last week & the guy who runs the location provided a lovely Dutch lunch - freshly made soup, warm bread, cheeses + spreads.
I loved the courgette/zucchini, mint & chili soup (chili & the mint play so well off each other!) so much that I ended up asking for a recipe - and made it today, with some fresh Lidl bread (one of the best breads you can get in NL imho).
Definitely something we'll be adding to the rotation!
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Another "it's not really a recipe, but something that I make often". Originally a tortilla filling recipe that went through too many transformation and got veganised.
Vegetarian mince, black beans and corn with fresh peppers, tomatoes and avocado. The mince/beans/corn mix is easily freezeable and is an excellent topping for oven nachos.
Sour cream is a lovely counterpoint here, but also the only animal product, so you can easily turn this vegan.
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Friends came over yesterday and we used the chance to do Kässpätzle (cheese spätzle) from scratch. Super easy - need to remember to make (and freeze) spätzle more often!
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Today's dinner is not quiet vegetarian (can be easily turned into by using vegetarian oyster and fush sauce substitutes) not really pad Thai.
Not a complicated recipe but one that requires quiet a bit of chopping. And also one that developed really far off the original recipe I based this one - I prefer tempeh ovee tofu and tend to load my dishes with vegetables.
Three more portions as #mealprep for work lunches.
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I usually prefer Eastern-European style thin unleavened blinis, but somehow I felt like US-style banana #pancakes for days. And since it's Saturday and I had some very sad bananas in my fridge ...
Voila! They are melt-in-your-mouth perfect.
I followed this recipe, except that I used 2 bananas (1.5 bananas are a stupid amount!); pancake recipes are forgiving. Some eaten with maple syrup, rest to be frozen for work days:
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Sometimes it's back to the basics - pan fried oyster mushrooms (mushrooms, olive oil, salt, pepper, a few drops of lemon juice and a tiny bit of garlic) with a side salad.
We had the mushrooms +salad for a first time in a restaurant back in (high) school times and since then the dish makes a regular appearance on the menu.
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Baked cauliflower, parsnips & carrots with quinoa & orange in a tahin-lemon-dressing. Topped with parsley (& in theory pumpkin seeds but I forgot them yesterday...).
Another veggie-laden recipe post-Spain. It roughly follows the link, but instead if using orange juice for the dressing I add oranges to the salad. Made 4 portions, 3 for conference lunch during the week (trying to avoid the Dutch university cafeteria).
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Kohlrabi & carrot #soup with cream cheese. Super easy new to me recipe, mainly made because past me had some leftover cream cheese she had frozen and now-me had to find some use for it while also trying to eat as many vegetables as possible after two weeks in Spain and before a full week of conference:
▶️ https://www.kochbar.de/rezept/421905/Gemuesesuppe-mit-Frischkaese.html
Super yummy - naturally sweet with a lovely texture balance (I did take the veg out early to keep them more crunchy).
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Some backlogged food while I'm stuck sick in Madrid: baked carrots, spelt, feta, nuts & raisins. This is such a weird sounding recipe, but it is sooo good:
https://www.madamecuisine.de/dinkel-karotten-salat/
I make it with dill (I guess it's time to ditch the "I don't like dill" idea since I have so many recipes with it) and am usually using haselnuts instead of pistachios (easier to get). Oh, and make more carrots than you think you'll need. And then a bit more. And more.
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Black beans from a few days ago, mostly following:
▶️ https://www.foodandwine.com/cuban-style-black-beans-6418957
except that I listened to Kenji Lopez-Alt & did not throw away the bean soaking water (I also did not soak the beans for the full 8h):
▶️ https://www.seriouseats.com/soaking-black-beans-faq
Half a kg of dried black beans made 7 portions (when eaten with rice), 5 of which are now in the freezer as #mealprep. Super yum, will make full kg of beans next time (but have to empty the freezer first 😅).