Recipe: Mexican Bean Pasta
This vegetarian Mexican bean pasta is much easier to make than you might think, given how far away it comes from. Ingredients: Green beans: 400 g Pritamin cubes: 50 g Corn: 300 g Canned beans: 1 can (approx. 400 g) Flour: 50 g Oil: 3 tablespoons Red chili powder: 1 teaspoon Salt: 1 tablespoon (to taste) Ground black pepper: 1 pinch Asafoetida: 1 g (optional) Sour cream: 200 ml […]
Recipe: Rice with Spinach
350 g long-grain rice • 1 1/2 teaspoons salt • 8 dl water • 200 g fresh spinach • 1 tablespoon ghee • 1 teaspoon ground coriander • 2 bay leaves • 100 g toasted almonds, shelled • 1 pinch ground black pepper Blanch the spinach in boiling water and chop it up. Sauté it in warm ghee with the […]
Recipe: Vegan Székely Cabbage
One of Hungarian cuisine’s most popular and filling one-dish meals, now in a vegetarian version—a delicious, nutritious, meat-free treat in the spirit of tradition. Ingredients: Sauerkraut: 500 g Tofu cubes: 40 g Rice: 70 g Flour: 40 g Oil: 20 ml (about 1.5 tbsp) Salt: 20 g (about 1 tsp, to taste) Bay leaf: 1 Red paprika: 6 g (about […]