Zizi's Adventures - Real Food, Real Stories

  • Home
  • About
  • Recipes
  • Contact
  • Press
  • Inspiration
  • Vegetarian and Vegan Dinners

Caramelized Onion Mashed Potatoes With Vegan Gravy

October 23, 2013 by Zizi

IMG_7711_a

When it comes to comfort food what you would say? Mac and cheese, a bowl of soup, hamburger, chili, casserole, pie or mashed potatoes?

Comfort foods may be consumed to positively pique emotions, to relieve negative psychological effects or to increase positive feelings. The term was first used, according to Webster’s Dictionary, in 1977.

Comfort food for me is a meal that it’s easy to make, warms your heart and soul and it makes you feel you cooked something extraordinary. This mashed potatoes with caramelized onion and a vegan brown sauce is absolutely a worth-to-try meal and it can be a dinner on its own.

_MG_2599_a

I used nutritional yeast before added it to salads, pasta meals but making a gravy from it takes you to a new level. Nutritional yeast is a source of protein and vitamins, especially the B-complex vitamins, and is a complete protein. It is also naturally low in fat and sodium and is free of sugar, dairy, and gluten. Sometimes nutritional yeast is fortified with vitamin B12.

Caramelized Onion Mashed Potatoes With Vegan Gravy
(Recipe inspiration: Daily Garnish)

Ingredients

For the mashed potatoes
– 8 pieces of medium potatoes (about 600 g), peeled and diced
– 2 large onion, chopped
– salt
– nutmeg
– milk (cow or non-dairy), butter, sour cream – as you request to make your mashed potatoes
– olive oil

For the gravy
– 2 cloves garlic, chopped
– 2 tablespoons soy sauce
– 3 tablespoons nutritional yeast
– 3 talbespoons white spelt flour (or all-purpose flour)
– 250 ml water
– salt, pepper
– olive oil

Method

Heat 3-4 tablespoons olive oil in a pan over medium heat. Add diced onion with a pinch of salt. Put a lid on your pan and keep cooking the onion over low heat. Stir often so the onions don’t stick to your pan. Cook for another 25-30 minutes until tender and light brown.

In the meantime cook the potates in salted water until tender (about 20 minutes). Drain the pan into a colander and add the potatoes to a bowl. Season with salt, nutmeg, then add milk, butter or sour cream to your taste and mash the potatoes.

In a small pan heat 2 tablespoons olive oil and saute the chopped garlic for about 3-4 minutes. Add soy sauce and nutritional yeast. he key to smooth gravy is working quickly so add flour to the pan and immediately start whisking the mixture. Pour water slowly, step-by-step, while continuing to whisk the mixture. If you work hard enough the gravy will be smooth after you added all the water. Bring the gravy to simmer and let it thicken in a few minutes. If you find it very thick, add a bit of water to it.

Serve the gravy by pouring it over the mashed potatoes.

IMG_7714_a

Share this:

  • Facebook
  • Twitter
  • Reddit
  • Pinterest
  • Print

Filed Under: lacto, vegan Tagged With: gravy, potato, side dish

Market Inspired Meals From Asha Of Fork Spoon Knife Blog

June 25, 2013 by Zizi

Market Basket 1 - Spring-Winter

My fourth guest on this space is my friend, Asha who writes the beautiful blog Fork Spoon Knife. Of course we met through this cyber space, through our blogs and Twitter. I remember that the first recipe I made from her blog was this zucchini chocolate loaf. Finally, last October we had the chance to meet and I could host her in Budapest, Hungary. Here is Asha…

“When I visited Zita last year in Budapest, I was most mesmerized by the abundance and richness of the local farmers’ markets. I was completely awe struck by the total honesty of the produce and its complete nakedness in bringing the health and flavor of the earth and all things good to the palate. So, when she invited me to write a guest post for her that was the first thing that popped in to my head as inspiration. Luckily, with the weather warming up, the farmers’ markets in NYC are also taking a strong hold of my kitchen and I was able to bring some of that nostalgic freshness back to her through some simple and flavorful vegetarian creations. As a new mother, I am also cognizant of the demands on her time by the little time, consequently leaving little room for elaborate meals. These dishes are designed to be quick to prepare or something that will cook away in the background, leaving baby and mommy time sacrosanct! This time of the year is still a touch cool leaving warm meals much in demand but definitely with a lighter note. With that in mind, I give you a few recipes for salads and soups that are nutritious and filling; just enough to keep the energy for the day! And, when the ingredients are this fresh, you don’t need to much to have a great dining experience.”

Quinoa Cakes Salad

Fresh Green Salad with Quinoa Cakes and Lemon Vinaigrette

Ingredients

For the cakes
– 1-1/2 cup cooked quinoa, al dente
– 1 small onion, diced
– handful of fresh peas
– 1 egg, lightly whisked
– 1 tablespoon parsley, chopped
– 1/2 teaspoon chilli flakes
– salt and pepper to taste
– 1/4 cup oatmeal flour + more if needed
– olive oil for sautéing

For the lemon vinaigrette
– juice of half a lemon
– pinch of salt and pepper
– 1/4 cup extra virgin olive oil

Method

Lightly sauté the onions until soft and translucent. Season with salt and pepper. Toss in the fresh peas and cook for just 2 minutes. Fold in the chilli flakes. Remove from heat and let cool a bit. Mix with the cooked quinoa. Let the mixture cool as much as you can let. Add the egg and fold to incorporate. If the mixture is too wet, add a touch of oatmeal flour.

Make patties out of the quinoa mixture. Lightly dredge them in oatmeal flour. Heat olive oil in a heavy bottomed saute pan over medium heat. When the oil is ready, gently lay the cakes in the pan and let cook for 2 minutes until browned. Carefully, turn the cakes and brown on the other side.

Meanwhile, in a small bottle, add all the vinaigrette ingredients. Close the bottle and shake vigorously until the mixture emulsifies.

To serve, place quinoa cakes on a generous bed of salad leaves and drizzle with the lemon vinaigrette.

Market Basket and Baked Acorn Dish

Baked Acorn Squash Stuffed with Lemon Couscous and Farm Fresh Ricotta

Ingredients

– 1 acorn squash, cut in half and deseeded
– 1 cup couscous
– 1 tablespoon lemon olive oil
– ricotta as needed
– salt and pepper as needed
– 1/3 cup water

Method

To cook the squash, drizzle a bit of olive oil on the inside and season with salt and pepper. Place the squash face down in a roasting pan filled with a third of a cup of water. Roast at 350 F (180 C) for 20 to 30 minutes (depending on size) until soft but not mushy.

Meanwhile cook the couscous according to instructions using water or broth. Fluff with fork and drizzle lemon olive oil to add flavor. Gently fold in as much ricotta as needed.

When the squash is ready, fill the insides with the couscous mixture and serve immediately.

Roast Jerusalem Artichoke and Parsnip Soup with sauteed spring Carrots and Acorn

Roast Jerusalem Artichoke and Parsnip Soup

Ingredients

– 4 Jerusalem artichokes, scrubbed and diced
– 2 parsnips, cleaned and diced
– 1 small onion
– 3 cloves garlic
– 2 cups vegetable broth
– salt and pepper to taste
– olive oil as needed

Method

Toss all the vegetable in a bit of salt, pepper and olive oil and roast in a oven preheated to 375F for 20 minutes. Puree the roast vegetables and transfer to a pot on the stove. Add the vegetable broth and bring to a boil. Turn the heat down and simmer for a few minutes until the right consistency is achieved. I left mine a little chunky for texture.

Serve with dollops of ricotta and drizzled with fresh olive oil.

*****

Interview to get to know Asha a bit more…

Where are you from? Where do you live?
A: I was born in India and by heritage, I am Indian. But, New York, where I currently reside, I consider home and the place where I feel the most comfortable and belong to!

What is the name of your blog?
A: Fork Spoon Knife.

How long have you been blogging?
A: As I type this, it has been five amazing years of learning and growing!

When did you start cooking/baking?
A: Hmmm… My earliest memory at the stove is making dosas and omelets for my granddad at around 17. However, for many long years I simply dabbled in the making of food and concentrated on consuming my mothers’ awesome creations and later what Tokyo and NYC had to offer in enticing creations. I became a kitchen enthusiast at the same time I started this blog in 2008.

Who (where) did you learn cooking/baking from?
A: I am really self taught in both cooking and baking. I also watch numerous food shows when I started in 2008 and read a lot of books. I have never to date taken a class. But, I do plan to do a bread course sometime!

What is your signature dish?
A: Madras Crab Curry and Mutton Biriyani.

What is your favourite vegetarian/vegan meal?
A: Dal and Roti! It is perhaps by far the easiest, simplest and most comforting meal!

Where do you get inspiration from?
A: Everywhere! The Internet, cookbooks, chefs on TV, restaurant menus and meals, random cravings when talking to friends.

What was the most memorable food you have eaten during your travels?
A: Ebikatsu in Tokyo. Hands down my favorite meal to date!

Name three things you always have in your fridge!
A: Milk, butter, cheese.

Is there a food that always reminds you of home?
A: Well, since I consider NYC as my real home, this is a difficult question to answer. However, there is one dish, vethai kuzumbu, that reminds me of mom.

What would people be surprised to find in your kitchen? Is there anything you want to share?
A: I suppose, it is what people will not find. Gadgets. I do not own a Kitchenaid machine or high power blenders or any fancy tools. I bake a lot and prefer to use my hands and simple tools to make everything. I find the process of making from scratch without machination a very therapeutic process!

—

All photos are courtesy of Asha Pagdiwalla.

Share this:

  • Facebook
  • Twitter
  • Reddit
  • Pinterest
  • Print

Filed Under: guest post, lacto, vegan Tagged With: butternut squash, lemon, parsnip, pea, quinoa, salad, soup, vegetarian patties

Peas And Broad Beans Salad from Regula Of The Miss Foodwise Blog

May 30, 2013 by Zizi

Ricotta-pea-bean-salad_Regula02

Life has been hectic for me since I have become a mom! 🙂 I am getting back into the swing of things and should be back to regular posting soon but until then I asked my food blogger friends to share their favourite vegetarian or vegan meals with me & you and answer my questions in a short interview.

The first guest on my blog is my dear friend, Regula from Belgium who writes the beautiful Miss Foodwise blog (did you know that her blog is Jamie Oliver’s favourite one? :)). If you haven’t visited yet, I suggest heading over right away for stunning, mouthwatering recipes, amazing food photography and great, historical stories about British food and culture. Regula is sharing a fresh, spring-summer salad recipe with you all. Here is Regula…

“I’m very excited to be on Zita’s blog today. We met two years ago at Food Blogger Connect and have been friends ever since. It’s so lovely to have friends all over the world, you learn about everyone’s culture and food. I bring you one of my favourite salad recipe that is very easy to make.”

Ricotta-pea-bean-salad_Regula03

Peas and Broad Beans Salad

Ingredients (serves 2-3)

– a bunch of fresh mint
– 2 cups fresh or frozen peas
– 2 cups broad beans
– 250 g Ricotta
– pepper and salt
– olive oil
– 1 teaspoon lemon juice

Method

Take the broad beans out of their pods and cook them for 10 minutes (not any longer!), then peel them. Blanch your frozen or fresh peas for 20 seconds (longer if you don’t like a pea al dente).

Take the leaves of the mint and dress them on the plate. Toss the peas and broad beans over the mint leaves and combine with your hands sprinkle over the lemon juice. Tear the Ricotta and arrange over the peas, broad beans and the mint. Season generously with olive oil, salt and pepper.

Ricotta-pea-bean-salad_Regula01

*****

Interview to get to know Regula a bit more…

Where are you from? Where do you live?
R: My name is Regula and I was born in Belgium where I still live.

What is the name of your blog?
R: Miss Foodwise is my blog about British food and culture.

How long have you been blogging?
R: I have been blogging almost every week for 1,5 years. It started out as a blog collecting all my pictures of food finds in Britain and Italy, my two favourite foodie nations. I then decided to focus on my biggest passion: Britain and its culture, of course this means food and I put it all to paper – or screen – with my camera.

When did you start cooking/baking? Who (where) did you learn cooking/baking from?
R: I started cooking thanks to ‘The Naked Chef‘ -I must have been 12 – making notes of every episode in my little red book.

What is your signature dish?
R: I don’t really have a signature dish as I think cooking constantly evolves. Ask me again in ten years! 😉

What is your favourite vegetarian/vegan meal?
R: My favourite vegan meal is a cauliflower couscous we made in Tuscany with friends, you know as you were there. 🙂

Where do you get inspiration from?
R: Where do I get my inspiration from… my love for Britain of course, and the travels I do around the country.

What was the most memorable food you have eaten during your travels?
R: The most memorable food I’ve ever eaten during my travels was a fish meal on the coast in Tuscany. We first went on a boat to catch mackerel and then had a gorgeous dinner watching the sun set over the golden beach.

Name three things you always have in your fridge!
R: Eggs, butter and cheese so I always have a simple meal.

Is there a food that always reminds you of home?
R: My mums Moussaka, I’ve tried to cook it myself but it never tastes the same as she cooks it. So when I think of home I think of Moussaka and the family sitting around the table and my dad making silly jokes.

What would people be surprised to find in your kitchen? Is there anything you want to share? 
R: I always have a can of vegetable macedonia tucked away to create a post war salad with my grandmother used to make. I’m not a fan of canned verggies but this salad has to be made with it as my nan made it like that too.

—

All photos are courtesy of Regula Ysewijn.

Share this:

  • Facebook
  • Twitter
  • Reddit
  • Pinterest
  • Print

Filed Under: guest post, lacto Tagged With: meals around the world, pea, salad

Grilled Carrot And Carrot Green Pesto Sandwich

April 15, 2013 by Zizi

IMG_2436_a

Sandwiches are a widely popular type of lunch food, typically taken to work, school, or picnics to be eaten as part of a packed lunch.

Do you know what the predecessor of open sandwich was? During the Middle Ages in Europe, thick slabs of coarse and usually stale bread, called “trenchers”, were used as plates. After a meal, the food-soaked trencher was fed to a dog or to beggars at the tables of the wealthy, and eaten by diners in more modest circumstances. These trenchers were the precursors of open-face sandwiches.  Initially perceived as food men shared while gaming and drinking at night, the sandwich slowly began appearing in polite society as a late-night meal among the aristocracy. The sandwich’s popularity in Spain and England increased dramatically during the 19th century, when the rise of an industrial society and the working classes made fast, portable, and inexpensive meals essential. It was at the same time that the sandwich finally began to appear outside of Europe. In the United States, the sandwich was first promoted as an elaborate meal at supper.

IMG_2444_a

The most famous or known sandwiches are: BLT (bacon-lettuce-tomato), peanut butter & jelly/jam, Reuben, Croque Madame / Monsieur, Tortas de Carnitas (Mexican), Banh Mi (Vietnamese), etc.

What is your favourite one?

IMG_2456_a

Grilled Carrot and Carrot Green Pesto Sandwich
(Recipe adaptation: Happyolks)

Ingredients (serves 2)

– 1 bunch carrots with greens
– 3 cloves garlic, peeled
– 1/4 cup olive oil + more for the carrots
– juice of 1 small lime
– 150 g Cheddar, cut into thin slices
– 4-6 slices of sourdough bread
– butter
– salt, pepper

Method

Preheat the oven to 180C (356F). Remove the greens from the carrots and set aside. Place carrots on a baking sheet, drizzle with olive oil, season with salt and pepper. Roast for 20-25 minutes until it gets brown.

Meanwhile transfer carrot greens to a food processor, add olive oil, lemon juice and garlic and pulse until it gets smooth. Season with salt and pepper.

First spread butter, then pesto on one side of each slices of bread, layer with cheese slices and a few grilled carrots. Finish with another layer of cheese and cover with the other slices of bread. Place these sandwiches in a hot non-stick pan and grill on each side until they get golden brown.

Enjoy!

IMG_2466_a

Share this:

  • Facebook
  • Twitter
  • Reddit
  • Pinterest
  • Print

Filed Under: lacto Tagged With: baking, carrot, cooking, pesto, sandwich

Broccoli Pesto Pasta

April 10, 2013 by Zizi

IMG_9912_a

I love beetroot, carrot, potato, parsnip, butternut squash, kale but I’m getting a little tired of these winter vegetables that has been feeding us for the last 6 months. I want spring vegetables now… sorrel and spinach are available at the markets – I already eat them – but I’m longing for the spring (and summer!) vegetables and fruits to start appearing. Like asparagus, peas, strawberries, raspberries… Oh how I miss them!

I don’t even know how the agriculture can accomodate to this extremist weather. This winter has just been too long. But there are signs that our hope is not superfluous.  The amount of daylight is getting longer, the temperature is rising and we can see the sun shining through the big, fluffy, white clouds.

  “The most beautiful springs are those that come after the most horrible winters!”

– Mehmet Murat Ildan

IMG_9911_a

This broccoli pesto pasta dish can be a very easy to make weeknight meal. Although broccoli is not very seasonal I wanted to use another vegetable to make a delicious meal that reminds me of summer.

Broccoli Pesto Pasta

Ingredients (serves 3-4)

– 350 g broccoli, peel stalk, then stalk and florets chopped
– 50 g walnut
– 40 g grated parmesan
– 50 ml extra virgin olive oil
– 3 cloves garlic, peeled
– juice of 1/2 lemon
– salt, pepper
– 350-400 g pasta

Method

In a dry non-stick pan toast walnuts for 4-5 minutes and set aside.

In a medium sized pan bring water to a boil. Add salt into the boiling water and blanch the broccoli stalks and florets for 2 minutes. With the help of a drain spoon, take out the broccoli and set aside. Use the same water to cook the pasta al dente. Drain (in the meantime save about 100-150 ml cooking water) and set aside.

Add 200 g blanched broccoli (save a few florets), toasted walnuts, grated parmesan, olive oil, garlic, salt, pepper and lemon juice to your food processor and pulse until it gets smooth. Pour this creamy pesto mixture over the cooked pasta, add a bit of cooking water and toss until combined. Add the leftover broccoli florets and serve immediately with a handful of grated parmesan and a drizzle of lemon juice over the top.

Share this:

  • Facebook
  • Twitter
  • Reddit
  • Pinterest
  • Print

Filed Under: lacto Tagged With: broccoli, cooking, lemon, main dish, pasta, walnut

Next Page »

Hello!

Social Media

Search the Blog

New post? Get instant notification!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Recent Posts

  • Vegan Walnut Coffee Cake
  • Key Largo – The Florida Keys
  • Vegan Green Vanilla Protein Smoothie
  • Raw Vegan Orange Date Truffles
  • Beet-Potato Two Colored Gnocchi

Archives

You can also find me here

Blog Lovin
Foodgawker
Tastespotting
Honest Cooking
The Hungarian Girl
The Travel Belles
Visit Budapest

Featured by

Follow my Facebook page!

Follow my Facebook page!

Instagram

Minden jog védve © 2025 · Zizi kalandjai szerző Nagy Zita · Built on the Genesis Framework · Powered by WordPress

 

Loading Comments...