Tag Archives: german

Regenbogen Quinoa Salat + Parsley Root Challenge

This is parsley root. It is delicious grated into coleslaw. The woman who grew it told me it’s excellent in soups, I will try that sometime soon.

Regenbogen quinoa salat is not a german recipe, but I wanted to use the word ‘regenbogen’ somewhere, so here it is. This makes 2 small servings.

1 small onion, diced
1 clove garlic, finely chopped
1 chili, finely chopped
1 teaspoon olive oil
1/2 cup quinoa mix (red, black and white quinoa with amaranth)
1 cup cold water
1/4 cup chopped smoked tofu
balsamic vinegar, salt and pepper to taste
fresh basil, parsley and calendula petals

Saute the onion, garlic and chili for a couple of minutes in a small saucepan.
Thoroughly rinse the quinoa, and add this and the cold water to the saucepan. Bring to the boil.
Simmer for 10 minutes, covered, add the smoked tofu, and simmer for 2 more minutes.
Turn off heat and leave for 5 minutes with the lid on.
Add the herbs and seasonings and serve hot or cold, with other salads.

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Kartoffelpuffen, mit nicht viele kartoffel

I didn’t have enough potatoes to make kartoffelpuffen, so used carrots and corn as well. It turned out well, but not as good as the usual kartoffelpuffen that I make.

Served with avocado, salad, veggie bratwurst, relish und saurkraut.

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Saurkraut mit wurst, karotten und petersilie, auf roggenbrot mit Englischer senf

heat up saurkraut, carrots und veggie bratwurst. Serve on toast with mustard, parsley und pfeffer. nom.

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Vegan Alcohol Reviews, Part 1

I find it hard to describe alcohol other than “good” and “bad”, but I will try and talk about some.

3 Ravens are a brewery located in Thornbury, and recently I have been enjoying their Blond Altbier, which is a German style ale. Delicious, complex flavours, and a satisfying drink. It is on tap at that awful bar at the Abbotsford convent (awful because they’re trying to grow lawn under a pine tree). I have also found this in six packs at the Smith St Cellars. Their website says it’s available at other places too, in Victoria.

Peter Lehrmann Barossa Shiraz – 2006 – quite nice. A bit acidic and dry at first, but is tasting a bit better with every sip. Way better wines available for that price though (~$15-20), depending on the bottle shop.

Gardners Ground 2007 Canowindra preservative free, organic shiraz is a classic in this haus, well balanced flavour that is excellent to drink by itself and with all kinds of food.

Pepperjack Barossa Shiraz (not sure what year, whatever they had at Gaylord the other night) – well balanced flavour, I haven’t noticed it at any bottle shops though, only curry restaurants.

Windy Peak 2008 Pinot Noir – at the end of the bottle it tastes great, earlier on it was a load of bollocks.  It has something to do with De Bortelli so I didn’t expect it to be much good, fairly drinkable, but you’re probably better off getting a cleanskin from a good region… I hope..

Moar recently drunk vegan alcohols: Mountain Goat Pale Ale, Little Creatures Pale Ale, Coopers Pale Ale, Jägermeister, Bombay Sapphire gin. All nom.

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Camy Shanghai Dumpling House Tattersalls Lane, Melbourne

Walking past Gaylord’s indian restaurant, giggling like the silly children we are, I expected some really good dumplings, and crazy service. Arriving through these doors, we are greeted with not just stressed, but hateful staff! The crazy man shouted “FOUR” and pointed at a group of two, hanging in one of the booths, forcing them to move so we could sit there.

We had a look through the sticky pages of the menu, and the beer list laminated to the table with very funny photos of the scary man, with beers superimposed on to his hand, and speech bubbles urging you to try such and such beer. Unable to decide, we ordered way too much: 2 bowls of dumpling soup, 1 crab and pork thing for the meat enthusiast, a plate of 20 dumplings, pumpkin cakes, taro cake and fake duck. First to arrive were the dumplings and the soup, quite some time later, the other dishes were gradually brought out, much to our horror.

There was some questioning of the hygiene of this place, in my mind. Everything seemed a bit dirty, and there was a constant fear that they had snuck something unhealthy into my food, other than the gallons of grease used to cook most of it! The flavour of it all was a bit funny, kind of bland, kind of unenjoyable, yet still, I ate, because I hate wasting food.

Towards the end of the evening, the soundtrack of the cheesiest love songs of all time, was interrupted with a recording of ‘happy birthday’, straight from a John Waters film. More and more I began to realise how classic this atmosphere was, with crazy man running around, barking things at customers, running in and out of the kitchen. After drawing on our food with the red sauce and arranging the dumplings into shapes, crazy man came back and barked: “HOW MANY?” 2? at our beers. When paying, he ordered at the meat enthusiast “1? TOMMOROW 2!!!”.

Leaving the venue in high spirits, with aching stomachs, we laughed and laughed about crazy man and his music and grotty little place, wishing slightly that we had gone to the New Kum Den.

New Kum Den Heffernan Lane, Melbourne
There is actually a “Kum Den” up the road, so I guess this means the original Kum Den wasn’t closed town for dodgy ingredients. New Kum Den has lots of nasty sounding non-vegan things on the menu. The novelty of eating there is enough to go though, they have a vegan soup there (mixed veggie or something), and that was pretty good.

GAYLORD Tattersalls Lane, Melbourne
ZOMG VEGAN NAAN. Yes, they have so many breads that are vegan there it is exciting. The Aloo Gobi is excellent, perfect flavour combinations and heat. The second time I went the waiter could barely speak english, so I wasn’t able to find out whether another dish was vegan. Well worth going for that garlic naan and aloo gobi and lolz.

Hofbräuhaus Market Lane, Melbourne
Not the best service, but they were able to make a vegan meal. The red cabbage is delicious and they serve awesome giant beers.

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Wurst mit salat, spargel und roggenbrot

This is my dinner tonight. Rye bread, with organic fake cream cheese, red saurkraut, relish, fake sausages, flax oil/balsamic dressed salad and awesome organic asparagus fried in a little olive oil and salt over very high heat for a couple of minutes. nom.

As if I needed any more reasons to eat saurkraut… it turns out it prevents cancer: http://www.mathaba.net/0_index.shtml?x=614432

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