Tag Archives: Salad

Tuesday Teaser #8: A German-Inspired Vegan Treat


Recently we traveled to Germany for a short vacation.  While we were there, we discovered a number of delicious completely vegan and vegan-friendly restaurants.

For example, here is a meal we had a Culux, a famous traditional wurst (sausage) restaurant.

As you can see, it was a tofu-based sausage with sauerkraut, salad and curry sauce.  We also had a delicious potato salad on the side (that I neglected to photograph! 😦 )

Anyway, we decided  to try to recreate this tasty meal here in Egypt.  By chance, we found canned sauerkraut at Royal House!!!  And, of course, we have our soy sausages from AHEF.  All that was left was the salad (EASY!) and the potato salad.  Well, after a quick search, we found a recipe for traditional German potato salad at VegWeb.  In fact, the author claims that this recipe is originally from Bavaria, which is where we visited!  Find the original recipe here or use or adapted version below:

Ingredients: (Serves around 10)

  • 1 kilo potatoes
  • 2 garlic cloves, minced
  • 1 cup water
  • 1 vegetable bullion cube
  • 4 tablespoons white vinegar
  • 2 tablespoons Dijon mustard
  • pinch of sugar
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt or to taste
  • 2 tablespoons olive oil
  • 1 finely chopped onion
  • 1 thinly sliced peeled cucumber

Directions:

  • 1. Boil the potatoes for 30 minutes and then rinse under cold water and drain.
  • 2.  Once the potatoes have cooled, peel them.
  • 3.  Gently chop.
  • 4.  Put into a big salad bowl.
  • 5.  In another bowl, whisk together your bouillon, garlic, vinegar, mustard, vegan sugar, pepper, salt, oil and chopped onion, and then carefully stir into the potatoes.
  • 6.  Gently stir in the cucumber and then refrigerate overnight.

Nutritional information: (1 of 10 servings)

127 Calories; 3 g Fat; 0 mg Cholesterol; 23 g Carbohydrates; 2 g Fiber; 2 g Protein

So here’s our German-inspired Vegan Treats!:

What ethnic foods do you like?  Have you tried to make any vegan versions of them?

Alf Hana!!!

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Pharaoh’s Friday #9: Eggplant Salad (Babaganoug)


Even if you don’t like eggplants very much, you will love this creamy, tangy, eggplant salad.  My favorite way to eat this is on tameya (or falafel), but you can eat it on crackers, bread or with chopped up veggies!  YUMMMMYYY!!!

Makes about 1 cup

Ingredients:
250 grams eggplant (about 2 medium eggplants)

1 clove garlic
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons tahini (sesame seed paste)
½ tablespoon lemon or lime juice
½ tablespoon vinegar
½ tablespoon water

Instructions:

Prepare the eggplant.

1.  Wash the eggplant.  Boil it whole for about 30 minutes, or until very soft when a fork is inserted.


2.  Cool.
Prepare the spice mix.

3.  Crush the garlic, cumin, salt and black pepper using a mortar and pestle.


4.  Add the tahini and the spice mix in a small mixing bowl.

5.  Add the lime / lemon juice and the vinegar and mix well.  The mix should turn a pale color.
6.  Add the water.

Mix the eggplant and spice mix.

7.  After the eggplant has cooled, using a spoon, gently spoon out the insides of the eggplant, discarding the skin.


8.  Mash the eggplant with a fork.

9.  Mix the eggplant with the spice mix.

Store in an airtight container.

Serving Suggestions and Variations:
1.  Serve with pita or baladi bread as an appetizer.
2.  Serve with tameya or beans.
3.  Serve as a dip for vegetables.

Pharaoh’s Friday #8: Beetroot Salad – Egyptian Style


Honestly, I have never been a big fan of beets.  But now, I understand that sometimes when you eat something prepared in a certain way, you might develop a bad impression of that thing and shun it unfairly!  Yes, if you try it again, cooked in a different style, with different spices you may actually like it!  AND as we go through life, our tastes also change and develop, so you may find yourself really enjoying a food you disliked only a few years ago.

And so it is with me and beets.  But now, I have discovered not one but several ways I really enjoy eating them!  Here’s one….Egyptian style!

Ingredients:
250 grams of beets, raw (about 3 small beets)
water for boiling
1 tablespoon parsley, chopped
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon lime (or lemon) juice
½ teaspoon corn oil
½ tablespoon vinegar

Serves 2
Instructions:
Prepare the beets
1.  Wash the beets.  Boil (with their skins still intact) in a large pot for 45 minutes to 1 hour.  When a fork slides in and out easily, they are ready.

After boiling

2.  Let the beets cool and then gently peel away the skins.

The peeling process

3.  Chop the beets into cubes and put in a medium bowl.

Vegetables that are dark in color are high in antioxidants and help prevent disease!

4.  Add the parsley, salt, pepper, lime juice, corn oil, and vinegar.  Mix well.
5.  Cool in the refrigerator for a while (the longer you leave them, the more the flavors will combine).

Serve cold.

Serving Suggestions and Variations:

There are many variations for this recipe.  One of our readers suggested adding mustard and scallions!  Doesn’t that sound amazing?!
Nutritional information:
70 calories; 1 g fat; 0 g cholesterol; 13 g carbohydrates; 3 g fiber; 2 g protein

Alf Hana!!!