From foul medames in the deserts of Egypt to the desserts of Denmark, this week we travel to Northern Europe and Scandinavia and cook vegan æbleskiver. These Danish spherical pancakes are usually enjoyed around Christmas but delicious year round. Read on to learn more about their origin and how they […]
Europe
19 posts
Today we set foot in the Balkan as we learn a bit about Serbian cooking. We make a burek, a nice filo dough pastry filled with vegan mince, onion and potato. Crispy and rich in flavour, this traditional Serbian breakfast-and-more dish is sure to delight. Yum Serbian cuisine Serbia is […]
This week we are back in Southern Europe and pay a visit to Portugal. The dish this week is a vegan migas recipe, where old bread is given new life. Simply tear old bread into crumbs and cook with olive oil, garlic, kale and beans. Yum Portuguese cuisine Despite not […]
This week we visit the Netherlands and cook a vegan version of boerenkool stamppot – mashed potatoes with kale. This simple one pot recipe is a great comfort food and a fun way to ramp up your mashed potato game. Read on for some background on Dutch cooking or jump […]
Our first stop in Northern Europe brings us to Latvia where we try a Latvian vegan recipe called rupjmaizes kārtojums, or Latvian ambrosia. Based on the ever-important Latvian dark rye bread, rupjmaize, this dessert greatly resembles the more familiar trifle but with two Latvian twists. Read on to learn a […]
Rupjmaize is sweet and sour Latvian rye bread flavoured with caraway seeds and molasses. This vegan Latvian recipe makes a loaf of sourdough rupjmaize.
![Slovenia, jota, sour cabbage bean soup [vegan] - enjoy](https://i0.wp.com/veganphysicist.com/wp-content/uploads/2020/05/Slovenia_jota_sour-cabbage-bean-soup_vegan_recipe_09_enjoy_web.jpg?resize=570%2C350&ssl=1)
Slovenia is a Balkan country bordering Italy, Austria and Hungary and its cuisine shows noticeable influences from all three, mixed with the country’s Slavic heritage [1]. Depending on what corner of the country you find yourself in, you’ll be able to sample local versions of risotto, pizza, gnocchi and goulash […]
The main post for Romania details how to make sarmale, Romanian cabbage rolls based on fermented whole heads of cabbage. To save time but retain that special flavour you get with lactic acid fermentation, I decided to create my own recipe. Lactic acid fermentation is a very common method of […]
Situated at the shores of the black sea in the southern parts of Eastern Europe, Romania’s cuisine is closely related to that of its neighbours. A combination of Balkan foods with Turkish and Greek influences and uniquely Romanian dishes [1]–[4]. The cuisine uses a lot of different ingredients. Typical starches […]