Austrian Vegan Home Cooking E-Book

Daniela Friedl

• Herausgeber: Freya
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2015

Seitenzahl: 93

Beschreibung

Traditional home cooking and vegan cuisine: a winning combination, ... ... bringing both memories and the promise of homemade culinary delights. Daniela Friedl lovingly illustrates her favorite childhood dishes, giving us a full picture by bringing their historical background to life. Discover the classics of new Austrian cooking - vegan and free from animal cruelty.

Leseprobe

Daniela Friedl

Austrian Vegan Home Cooking

ISBN 978-3-99025-198-0©2015 Freya Verlag KGAll Rights ReservedA-4020 Linz, Austriawww.freyabooks.com

Layout: freya_art, Daniela WaserTranslation: Adam GordonEditor: Rebecca BakerPhotos: Daniela Friedl, Christina Fink (Pages 41 and 81)

I dedicate this book to my Uncle Ferdinand (1950 – 2011), an expert in Austrian history and devotee of our inimitable cuisine, as well as to my dear Grandma Maria, the best donut baker in Salzburg. Thank you for your patience and valuable advice!

“Tradition is handing on the flame, not the worshipping of ashes.”

GUSTAV MAHLER

Culinary Memories

As I was born in the region of the Salzburg Lakes, my memories are shaped by Austria’s unmatched tradition of home cooking. I love to recall the dishes from my childhood – warming soups and hearty meals, followed by fine pastries and puddings.

Most of all I liked to help my Grandma in the kitchen, eating the dough that was actually needed for the cake. For the most part I would be preoccupied with rolling the sticky mass off my tiny fingers.

I enjoyed the warmth of the oven and its homely smells. In my little world, nothing ever smelled quite as good as Grandma’s fresh apple cake.

Even today I associate certain foods with home, family and a sense of belonging. So when I decided to live as a vegan, I was afraid I’d cut my ties with these cherished memories once and for all.

Being vegan however has nothing to do with renunciation or loss. Quite the opposite – a little bit of courage, creativity and imagination and you are ideally equipped for the “Vegan Home Cooking” adventure.

I wish you good luck, a lot of fun while cooking and Guten Appetit!

Daniela

Contents:

INTRODUCTION AND SOME HELPFUL TIPS

HOME-MADE ALTERNATIVES TO HONEY

Dandelion Honey

Fir Top Honey

FOR SPREADING ON BREAD

Apple and Onion Spread

Potato Cheese

Onion Pâté

IN THE SOUP POT

Basic Vegetable Stock Recipe

Beer Soup

Pretzel Soup

Bread Soup

Potato Soup

Sliced Pancake Soup

Garlic Soup

Horseradish Soup

Cream of Squash Soup

Sour Soup

Onion Soup

ALL SORTS OF SALADS

Potato Salad

Warm Cabbage Salad

Radish Salad

HEARTY TREATS

Savory Donuts with Sauerkraut

Mashed Beans

Baked Nettle Dumplings

Broccoli in Beer Batter

Chanterelle Pancake

Scrambled Eggs

Potato Cakes

Potato Goulash

Potato Dumplings with Smoked Tofu

Potato Dumplings with Red Cabbage

Vinegar Dumplings

Fried Dumplings

Runner Bean Strudel

Cauliflower with Butter and Breadcrumbs

Cheese Gnocchi

Cheese Dumplings

Cabbage Pasta Bake

Cabbage Strudel

Stuffed Cabbage Leaves

Stuffed Peppers

Sliced Polenta

Bread Dumplings with Chanterelle Sauce

FOR THE SWEET TOOTH

Sweet Apple Bread

Apple Cake

Apple and Nut Pancake

Apple Wheels

Apple Strudel

Eggnog Gugelhupf

Ice Cream Crepes

Strawberry-Almond French Toast

Hazelnut Gugelhupf Cake

Blueberry Pancakes

Baked Elderflowers

Coffee Rolls

Cherry Strudel

Torn Pancakes

Fruit Bread

Apricot Dumplings

Marbled Gugelhupf

Rice Pudding

Mini Gugelhupf Cakes

Sweet Poppy Seed Shapes

Poppy Seed Crepes

Poppy Seed Strudel

Poppy Seed Tents

Cider Cookies

Chocolate Nougat Balls

Nut Crepes

Nut Whirls

Plum Conserve Turnovers

Punch Cake

Redcurrant Cake

Apple Bread Pudding

Chocolate Torte in the Franz Sacher style

Tofu Cream Crepes

Tofu Puffs

Plum Dumplings

Plum Crumble

Plum French Toast

Plum Pancake

WHY VEGAN?

Austrian Cuisine

Austria is associated with traditional regional cuisine and with particularly high-quality cakes and pastries. As the capital of Austria, Vienna was the culinary treasure chest of all the lands under Hapsburg control. These stretched beyond the borders of Austria and across territories which are now parts of Hungary, the Czech Republic (Bohemia and Moravia), Slovakia, Poland, Italy, Slovenia, Croatia, Serbia, Romania and Ukraine.

This multicultural and ethnically diverse cuisine is a true gift to the palate. The distinctive influences of traditional Imperial Austrian cookery make the culinary inheritance of this Alpine republic a rich and varied treasure trove to which each respective country has added its own unique gems. Classic dishes such as Palatschinken (derived from the Czech palačinka) or goulash (from the Hungarian gulyás) are timeless and inspire every generation anew.

Although Austrian cuisine is often equated with Viennese cuisine, every one of the nine Austrian federal states has its own traditional dishes, all influenced by its particular regional products.

A love of eating, a special atmosphere and classic Austrian comfort in the inns, wine taverns and coffee houses are still all-pervasive, even today.

Dandelion Honey

INGREDIENTS:

500 g dandelion flowers2 L water2 kg sugar2 organic lemons

PREPARATION:

Wash the flowers well and then boil in the water and the juice of the two lemons for around 30 minutes.Strain off and remove the flowers, add the sugar to the liquid and then boil for a further 45 minutes.While the liquid is boiling, regularly skim off any foam that might form on the surface.Reduce the heat and let the dandelion honey simmer very gently for a further two hours.When the desired consistency has been reached, pour into clean screwtop jars.

TIPHarvest the dandelion flowers on a warm, sunny day, far away from busy roads.

Fir Top Honey

INGREDIENTS:

1 kg young fir tree tips2 L water2 kg sugarhalf an organic lemon2 tbsp rum

PREPARATION:

Wash the fir tree tips well and then simmer in the water for about two hours.Next, strain the tips well through a cloth, add the sugar to the drainedoff liquid and then boil for a further 45 minutes.When the desired consistency has been reached, allow the honey to cool.Add the juice of half a lemon plus the rum and then pour into clean screwtop jars.

Apple and Onion Spread FOR 8 PERSONS

INGREDIENTS:

200 g coconut oil2 large onions1 large apple50 mL sunflower oil1 vegetable stock cube1 tbsp dried marjoram

PREPARATION:

Gently heat one tablespoonful of coconut oil.Peel the onions, chop finely and then fry in the coconut oil until brown and crisp.Next, cut the cored apples into small pieces, add to the onions and cook the mixture.Then add the remaining coconut oil and the sunflower oil and season with the stock cube and the marjoram.Empty the warm mixture into jars, allow to cool and store in the fridge.

TIPAllow to soften at room temperature before serving and for best results spread on fresh bread.

Potato Cheese FOR 4 PERSONS

INGREDIENTS:

300 g potatoes1 oniona bunch of chives20 g non-dairy butter, at room temperature100 mL soya creampeppersalt

PREPARATION:

Boil the potatoes, rinse and peel and then mash while still warm.Finely chop the peeled onion and chives and fold in with the butter and the soya cream.Season well with salt and pepper and stir it in a little.

TIPBest served on fresh bread.

Onion Pâté FOR 4 PERSONS

INGREDIENTS:

3 onions2 tbsp dried marjoram200 g smoked tofu400 g kidney beansoilsaltpepper

PREPARATION:

Peel the onions, chop finely and with the marjoram fry in some oil until transparent.Cut the tofu into cubes and then mix in a blender with the onion and the beans until smooth.Meanwhile add a little oil until it forms a creamy mass.Season to taste with salt and pepper.

TIPPresented in thoroughly cleaned and repurposed jam jars, this onion pâté makes a very good gift or souvenir!

Basic Vegetable Stock Recipe

INGREDIENTS:

1 measure of soup greenshalf a bunch of parsley1 onion1 clove of garlic2 tbsp oil1 L water1 bay leaf3 peppercorns2 clovessaltpeppersugar

PREPARATION:

Wash, peel and coarsely chop the soup greens.Peel the onion and garlic and chop coarsely as well.Heat the oil in a pan and fry the vegetables well.Pour in the water.Add the bay leaf, peppercorns and cloves.