Cafe Affenbrot, Luebeck

I recently returned to Luebeck for a 3-hour tour to refresh my memories of the city (lived there, briefly, in 1999). I was a vegetarian while staying there, not vegan, and we would spend hours there every Sunday eating marzipan cake at the Niederegger cafe. Since I couldn't indulge this time (marzipan might be vegan, but the cakes it covers sure are not), I strolled out to the canals (the inner city is an island, and quaint little one at that) and stumbled into a unique warehouse building that I hadn't seen all those years ago. Inside was a hotel, a natural skincare shop, a bike store, a bioladen, and a veggy cafe. Hurray!

The waiter at Cafe Affenbrot had some problems understanding what was and wasn't vegan (offering yogurt as a vegan dessert isn't exactly kosher in my book), but they had delish sandwiches and coffee with soy milk. And they played the Guru Jazzmatazz, so I have to let it be known that this place existed. Who would've thought, all those years ago, that while I was sitting in the wrong cafe, gorging on cakes served by elderly ladies in drindls, I could've been enjoying tofu burgers and mini falafels with the rest of Luebeck's trendy, nature-loving crowd?

I haven't got any pics of the place, but here are two of Luebeck's most famous sites, the sinking Holstentor, gate to the island city that was never invaded, followed by the Buddenbrooks house, made famous by Thomas Mann:


If you're ever in Germany, I do suggest a visi on your way through to the refreshing, clear waters of the Baltic.

Picture of that Thai Pizza

This was seriously the best meal I've made in a long time. You should try some. Doesn't it look yummy?

Thai Pizza

Whenever I don't get enough fat in my diet (which is, like, every day), I get serious cravings for chocolate. Thing is, I don't like it as much as I claim to; it just seems to fill a need (gives me fat), albeit with terrible side effects (gives me sugar-related side-effects that include awful mood swings and intense desire for more).

After nearly vomiting on chocolate last week, I dechttp://www.blogger.com/img/gl.link.gifided to try new ways of getting fat; two of the best sources (besides avocado, of which, only the Israeli kind are available here and I boycott non-local non-ripe produce) are coconuts and peanut butter. Inspired by a recipe at , I tried my hand at Thai Pizza.

I made a tofu topping, but this might work better with broccoli if it's in season.

Crust:
2 cups non-gluten flour (rice or a mix of corn/rice)
1/4 c warm water
pkg of yeast
sprinkle of sugar

Add yeast to water and sugar. Let yeast work its magic for 20 minutes (there should be lots of bubbles). Add flour, knead, and roll into crust. Let rise for 45 minutes (as you can see, this is a thin crust, so not much rising happens); bake at 350 for about 15 minutes to stiffen the crust.

Pizza Sauce:
14 oz. coconut milk
2 TBSP Thai red curry (without fish or shrimp sauce)
sprinkle of lemon grass
sprinkle of salt
2 TBSP peanut butter
6 leaves, fresh basil, chopped

Add ingredients to sauce pan; heat over med. heat about 20 minutes, until the milk thickens. Spread lightly over crust and return to oven for 5 minutes (this prevents the crust from getting too soupy). It should look a bit orange after baking; add more of the sauce afterward, though not all (use tomorrow with soba noodles); if it looks like too much it probably is.

Topping:
1/2 zucchini
1 carrot
1/2 red pepper
200 g. tofu
2 green onions

You can either chop these veggies and add them raw or mix up a sauce to marinate the tofu and zucchini (combine 2 TBSP water with 2 TBSP soy sauce, 1 tsp sesame oil, a bit of shredded ginger, 2 leaves of chopped basil; mix and marinate) and fry them gently beforehand. Either way, cover crust with veggies and bake 20 minutes at 350.

Have you seen this yet...?

Rumor has it that my article on vegan dining is now out on newsstands, though for some reason, my copy of the magazine is stuck at the post (along with countless other letters and packages). Have any of you seen it yet? Will you share it with me?

Marzipan Cupcakes

Marzipan and I have something of a love/hate relationship. The hubby loves it. Me, well, not so much. It's sugar - a plus - but I think the flavor ruins the chocolate. But every year for the last how many years, I try to make a vegan cake with marzipan for the hubby. When we lived in Luebeck 8 years ago, we spent leisurely Sundays having kaffee and kuchen at the Niederegger Factory/Cafe, and the hubby loved the non-vegan marzipan cakes there. I've tried desperately to replicate it, but this almond-sugar paste is tricky. It's best as a frosting but doesn't hold together well without gelatin. Use globs of it, and you've got an instant sugar headache with a nasty almond aftertaste. My solution: Marzipan Hostess Cupcakes.

This picture doesn't do these cupcakes justice. ... They have been, by far, my favorite treat - so rich that I couldn't eat them all in one day, and in fact, they remained for three days after the hubby's birthday. And the idea was quite novel:

Make your favorite chocolate cupcake recipe (I used one by Fran Costigan, who uses maple syrup instead of sugar, but I've heard the cookbook Vegan Cupcakes Take Over The World has many delicious ones too). Fill the cupcake holders only halfway. Slice marzipan (a raw-marzipan loaf works best) into quarter-sized balls and drop on top of the cake. Finish filling with cupcake batter. Cook. Frost. Then, for fun, add another slice of marzipan on top. It sounds so ridiculously silly, but seriously, chocolate + marzipan has never been so much fun.

Govindam

Twice last week, I found myself at the local Ayurvedic restaurant, Govindam. It's run by a really lovely couple and though the set-up is more like a fast food with a backlit menu behind the deli-style counter, the atmosphere is all peace.

The first time I went alone because I had an hour between classes and it's in a central neighborhood - right between Zulpicher Platz and Barbarossa Platz. I ordered the daily menu, which came with soup and rice and chapati and sugar-nut dessert (all vegan, perchance, though some days the Mittagstisch is just vegetarian). It doesn't look all that appetizing here but the chutneys made the eggplant delicious.

The second time I went with my husband and had a vegan doner. We go just to see we had a doner, really, because we feel left out here in Turkish Germany, not being able to partake of the doners. But this one was especially delicious... no leg of lamb being hacked and dripping over the french fries.

We've been before and we'll go again just because we always feel so good after eating here and it doesn't break the bank - just 2.50 for the doner. Though sometimes I wish I could just make this stuff myself. I mean, how hard can making tamarind chutney be?

Ueber-Healthy Apple Amaranth Muffins

My first concoction in weeks...



2 c. flour (I used 1 c. spelt, 1 c. whole wheat)
1 tsp baking powder
sprinkle salt
1 c. rolled oats
1/4 c. flax seeds
1/2 c. roasted amaranth (put in a hot pan and stir for about 10 minutes, until they brown)
1 TBSP cinnamon
1 tsp nutmeg
1 tsp cloves

Combine all of these ingredients in a bowl and mix well.

In another bowl, mix...

3/4 c. sugar
1/4 c. oil
1/2 c. rice or soy milk
1 tsp vanilla extract
1 TBSP apple cider vinegar
1-1/2 c. applesauce*

*My applesauce was homemade - 3 small granny smith apples but into my juicer with a bit of water; if you use this, you may need to add more milk to make it wetter.

Then, pour these wet ingredients into the dry (slowly, stirring well). If this looks thick, you may need to add a bit more milk or water. If thin, add more oats. It will look lumpy in any case. Chop 3 apples into bite-sized bits and add them at the end (Raisins might be good here too). Bake at 350 for 20-25 minutes.

Feel free to eliminate the amaranth and flax but then you can only call them Healthy Apple Muffins...

The Kitchenette

Working 12 hours a day doesn't give me much time to cook, which means I've been spending more time in restaurants than in my own kitchen. Last year, this would have killed me ... all my adventures in vegan dining in Cologne led to spaghetti sauce made with chicken broth or bland Mexican food consisting of broccoli tacos in pastry-puff tortillas (see German chimichangas, about half-way down the page). When I did finally discover a vegetarian restaurant, I had to fight to get vegan offerings (which meant a salad with potatoes, a favorite German veggie dish that leaves me lethargic).

Then a few months ago, a student told me about The Kitchenette, a hole-in-the-wall veggie deli just two blocks from Media Park, where I teach sometimes. Only open during the week, the deli's got a cold buffet with about 10 different noodle and rice salads (choose 3 for 4 Euro) and a tiny kitchen to cook up spaghetti, salad, and other veggie dishes.

On Friday, I gave the place a try, and though the food was scrumptious, it was the first Stehcafe I'd tried to eat at and the place got a bit crowded during lunch time. While I stood at 1 of only 4 tables, suited professionals and student interns elbowed in and in typical German fashion, rushed the counter instead of forming a queue. I was lucky enough to have arrived early and not been a part of that mess, but that didn't make me lucky enough to enjoy the peanut-chickpea salad I'd got. Before I knew it, the crowds had descended on my table and while I, the Ami who desperately requires elbow space, tried to enjoy the salad, the newcomers fit together like puzzle pieces (no personal space needed) and squashed me out of my requisite three feet.

I'd definitely visit again, though not between 12.30 and 1.30, unless I'm getting a to-go. Because with my elbows pinned at my sides and a plate held below my chin for easy access shoveling, I may have eaten in record time but I sure didn't enjoy the food.

Jerk Seitan

I can't credit this as my own recipe - we found it on Vegweb - but this jerk seitan is so so so good, I have to share. Just remember to use a lot of soap to get the habanero spice off your hands after you've sliced it...

As you can see from the pics, we paired it with homemade french fries and a kale/corn/red pepper mix that reminded me of home.

RAW Coleslaw

Just for Eu...

1 small head purple cabbage, shredded
1 large unpeeled cucumber, diced
2 large shredded carrots
1/4 cup shredded onion

1-1/2 Tsp cumin
4 TBLS lemon juice
2 diced tomatoes
3 TBLS Shoyu (soy sauce)
1/3 c olive oil
2 cloves garlic, minced or pressed

Toss first four ingredients in a bowl. I used my conical juicer to shred the cabbage finely, but shredding or cutting into manageable pieces is okay too. Make sure they mix well.

Combine the remaining ingredients in a small bowl, then pour over the veggies, tossing well to coat.

Can be served immediately, but waiting a few hours helps the flavors absorb.

Bon Apetit!

Really Easy Risotto

The key to risotto, I discovered today is using the right rice: Arborio. Don't try and mix a little brown rice in, either, unless you like crunchy rice.

1 c arborio rice
1 TBLS margarine (we get a sunflower oil-based one, but an olive or soy kind would work too)
1 c green beans
2 carrots
6 button mushrooms
3 c veggie broth (or 3 c water + 1 veggie broth cube)
6 cherry tomatoes (optional)

Slice carrots and mushrooms and set aside.
Melt margarine in a saucepan over medium heat. Sprinkle rice over butter and stir for 1-2 minutes, coating rice grains in margarine. Add carrots, mushrooms, and green beans. Pour in broth or water, add a sprinkle of salt, and stir until well-mixed. Keep on medium heat and stir every 3-4 minutes. Turn heat to low when the mixture begins to bubble. You may need to add about 1/2 c. more water. Add cherry tomatoes whole. Keep covered, but be sure to stir every 3-4 minutes to keep from burning. This takes about 30 minutes to cook; you'll know it's done by the thick-thick consistency of the rice.

Indian Peanut-Sauce Eggplant

I wanted to make African groundnut stew last night but didn't have all the ingredients. Tired of the old standbys, I went to Vegweb and got a winner of a recipe for spicy peanut gravy over eggplant. My modified version:


1 eggplant, diced, salted for 20 minutes to sweat
1 carrot
1 c. frozen peas
1/2 red pepper

Sauce:
1 c peanut butter
1/2 c coconut flakes
1/4 c sesame seeds
1/2 c water
1/4 c tamarind sauce
1 TBLS tumeric
1 hot chili pepper
salt

Dice the eggplant, carrot, and red pepper and fry in peanut or veggie oil for about 10 minutes or until the eggplant gets soft and turns brown. Add the peas and cook about 5 minutes more, making sure the veggies don't stick to the pan.

While that's cooking, mix the sauce ingredients together, adding enough water to make it a gravy and not a cake. Pour the sauce into the pan with veggies and let ingredients combine for about 5 minutes. You may need to add more water to keep the sauce from getting too thick.

Serve over rice.

PS This makes about 4 large servings but is incredibly filling so could be used for 6.