Life by Nimi – 6 Vegan Recipes to Make the Yuletide Gay

Dear vegan & vegetarian friends, and all of you who came here to find inspiration. As you might know, we are members of quite a few Facebook groups, connected to ecological lifestyle, minimalism, LGBTQ topics, travelling, and veganism – we love these groups because they serve as inspiration for all of us, and we can connect to each other from all over the world… this post is dedicated to this experience.
Nimi Kristóf Steiner Dagan
When I was 6 my parents sent me to an art school, understanding they got a special child who needs a special environment. In the first 3 years all children were learning all kinds of art, music, drama, dance, and plastic art, after 3 years we needed to choose which kind of art are we interested about, and from that point to learn only that. It was the first most complicated decision I had to do in my life, but I picked dancing, half a year later I changed my mind and I moved to drama class, and a year later to plastic art.
     I couldn’t decide which kind of art I want to specialise in, cos they were all necessary for me to express myself. I was a horrible student in everything that didn’t involve art, I was shy to answer questions loud in the class but on stage I felt so natural, I couldn’t explain myself, read and write but I couldn’t draw everything on a paper, I couldn’t share my emotions about how much I don’t understand math but I could dance. “No university will accept you” was the sentence I heard the most from my teachers. They all wanted me to focus on one thing, and I couldn’t. So I kept acting, drawing, and I dancing, and by the time I finished school I also started to photo and to write.
     A few days ago I logged in to the group, finding out that all my posts ever shared here with you were deleted. From private message from one of the admins, I’ve learned that not only I’m not supposed to mention or talk about our job being related to cooking, but also sharing where the inspiration for a recipe is considered to be a “life story” and not a recipe, therefore it is not related or welcomed.
     “This is recipes group” the manager told me, and I tried to explain, that the stories are always connected to the recipe, if it’s emotionally, or if it’s about inspiration, but I couldn’t convince the manager, who didn’t just throw me away, but also removed all the previous recipes I shared in the group in the past year. It felt so bad, it was so upsetting, disrespectful, unkind, and not polite. What is food if not love, memories, feelings, home, family and adventures? And what is a recipe without all this? Ingredients list and method?
     I’m not cooking only cos I want to eat the food, I want to act with the food, to dance, to draw, to film the food, to photograph, and to write about all what this food makes me feel, otherwise why not to order take away food home and that’s it? Whoever is curious to see what Kristóf my chef husband and I are creating in our kitchen is welcome to join us in all our platforms, I promise we will never judge anyone about who he are – as long as you are good for animals, other people and to yourself .
     See you on YouTube, Instagram – this is me, and this is Kristóf, you can also join us for a live, online cooking class, and you can take us home by getting our new cookbook, out just in time for Christmas. Meanwhile, six of our favourite recipes I have shared online in the mentioned vegan group – we promise, from here this post will not be removed.

Chunky hummus salad

vegan chickpeas salad

Ingredients: 250 grams chickpeas, 150 grams sundried tomatoes, 1 zucchini, spring onion, 2 cloves of garlic, olive oil, lemonq, black sesame salt, pepper, cumin
     How to do it? We soaked the chickpeas in water overnight, we cooked them for a good hour and half. We chopped sun dried tomatoes & garlic to half, the zucchini to squares, and on a frying pan with a bit of olive oil, salt & pepper, we roasted everything. Before serving we chopped and poured spring onion, fresh lemon and a bit of cumin on top.

Colourful Wok vegetables

vegan wok vegetables

Ingredients: 2 onions, 3 cloves of garlic, a bit of ginger, a cup of fresh spinach, half a cup sundried tomatoes, carrots, purple cabbage, green beans, olive oil, soy sauce, peanut butter, coconut cream, cumin, turmeric, coriander seeds,  mustard, salt and pepper
     I peeled and cut the onion into strips, also the cabbage, carrots and sun dried tomatoes, I cut the beans in half and I cut the other onion into small cubes. On a pan with a bit of olive oil, with ginger, cumin, coriander seeds, salt and pepper I browned garlic and onions, then I added the sun dried tomatoes and spinach leaves, let them cook for about 4-5 minutes over medium heat. Meanwhile in a glass I put a tablespoon of peanut butter, with 3 teaspoons of soy sauce, a teaspoon of mustard and some coconut cream – I mixed good everything. The cabbage, carrots and beans goes into the hot pan, I mixed lightly and let everything cook together for another 5-6 minutes, then on top of all I sprinkled the peanut butter and soy sauce dressing. I had purple, red, orange and green in front of my eyes, but I had to see yellow as well. So there was no other choice, I took a pot, with some olive oil, turmeric, salt, pepper, cup of rice, and two cups of water 12 minutes, and mission was complete.

My grandma’s Hungarian Goulash

vegan hungarian goulash

Ingredients: 200 grams of dried soy chunks, 2 carrots, 3 potatoes, 2 red peppers, 2 large and beautiful tomatoes, 1 huge white onion, 4 cloves of garlic, tomato paste, hot (possibly smoked) paprika, turmeric, cumin, coriander (fresh or dried), salt, black pepper, olive oil, mustard and vinegar
     I washed the soy with water (very important), then soaked it in boiled water for half an hour, the soy expands and grows in the water and also absorbs it, so the next step will be to squeeze the water out of the soy. Then I boiled water again, put the soy in a bowl and this time seasoned them with paprika, salt, pepper and 2 cloves of garlic, they will sit in the water for 15 more minutes. I cut the carrots into thin circles, the pepper into stripes, the potatoes into halves of boats and I cut the onions and tomatoes into cubes. In a large pot I put a little olive oil, mustard, salt, pepper, paprika, cumin, turmeric and coriander, I added the onion and garlic and let them brown a little, after that I added the carrots and pepper, in a glass I put a tablespoon of tomato paste, mixed with water and I added to the pot, then the chopped tomatoes, covered with a lid and let everything to boil. I added the soy that had meanwhile grown and softened (with the seasoned water) to the pot, mixed well and then added the potatoes, covered with a lid and let all cook for about half an hour on low heat. I added a little bit of vinegar on top and mixed again (Grandma would have killed me for it) and we ate.

Israeli sabich – a Middle Eastern sandwich

vegan avocado sabich sandwich in bagel

Ingredients: 1 eggplant, 1 potato, apricot jam (that we got as a gift from one of the mama from of of the tavern), tahini, lemon, garlic, purple onion, salt, pepper, paprika, some Indian spices, black salt, bun and of course avocado
     The eggplant and potatoes were cut into cubes and put them in a hot pan with a little olive oil, garlic, paprika, salt, pepper, we let them brown nicely. We made tahini, 2 tablespoons tahini, a teaspoon of olive oil for the creamy taste, a bit of lemon, salt pepper and 2 tablespoons of water, we mix it well.   We mixed the mama’s jam from the tavern with a little Indian spice (it’s a substitute for amba, the Yemenite mango chutney).  We cut the avocado into thick strips – sprinkled some black Himalaya salt on it (to give some aroma of eggs), olive oil and black pepper.  We opened the bun and started to load, a layer, first tahini, then jam, on top of it eggplant and potato, raw red onion that we cut thinly, and above all – the avocado.

Green (not) hummus

vegan green hummus

Ingredients for 2 hungry people portions: 200 grams of peas, 50 grams of pistachios, 2 tbsp of olive oil, 1 lemon, garlic, salt & pepper 
     Method: putting everything together in a big mixing bowl, and with stick mixer we grind it all.

Eftazimo – Cretan chickpeas buns

vegan gluten free greek bread

Ingredients for 2 buns: 2.5 cups of chickpeas flour, about half a cups of water, 2 tbsp of olive oil, salt & pepper, and anything you want to spice and flavour with (we used chopped onion with black sesame seeds, and sun dried tomatoes with oregano), garlic can be amazing inside, and any kind of nuts
     Method: mix the flour with the water (important not to put anything else, cos it’s destroying the fermentation process). You should get a liquid batter, similar to a thick cream. Cover the bowl with clean kitchen tool, and let it rise in room temperature for minimum 16 hours. They will smell a bit funky, but that’s just the scent of the natural fermentation. Once when there is foam on top, and tiny bubbles inside, and it gets firm, gently separate the dough into two buns on floured surface, and carefully not to destroy the texture fold in the flavouring. We used raw chickpeas flour to roll it easier. Heat the oven to 190 degrees, and before putting it in to bake, gently brush it with olive oil. In 15 minutes check if it’s not burning, if they are too dark quickly cover the top with aluminum foil. By the 25. minute the buns should be ready, but if they seem soft put them back for another 5 minutes. You know they are done when picking them up, but flicking their bottom they sound hollow. Enjoy it with olives, fresh tomatoes, tahini, and even some more olive oil.

Greek gigantes beans

greek gigantes giant beans

Ingredients for 4 people portions: 200 grams of white giant dry beans, 2 carrots, 1 tomato, 2 tbsp of tomato paste, 50 grams of sun dried tomatoes, 2 cloves of garlic, 1 big white onion, dill (better fresh), half a cup of olive oil, paprika, cumin, salt & pepper
     How to make it? I’m soaking the beans in water with tbsp of salt and a bag of soda powder for at least 6 hours, longer the beans will soak in water, shorter time it will take to cook. After soaking, I’m putting the beans in a big pot to cook on high heat for about 45 minutes. When they become soft (not completely ready), we take them off. On a big pot I put olive oil, salt, pepper, paprika & cumin. Adding the onion & the garlic, letting them to get a bit of golden colour. I’m adding cupped tomatoes and carrots, letting it all cook for about 3-4 minutes, I’m adding the tomato paste, and a cup of water, then I’m adding the beans. Covering it with a lid and letting it cook on medium heat for 30 minutes. Before serving I’m chopping the dill and spreading it on top.
Have fun cooking, feasting, stay safe, and never stay hungry! See you on Facebook – our own cookery: Nimi and Kristóf’s Kitchen, all the food we eat around the world: CookOuting, lifestyle blogs: Life by Nimi and Proud Hippie Boy by Kristóf, Kristóf’s Hungarian language FB page HERE, our group HERE

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