Dear Readers

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SNAPSHOTS CONTENTS MEDITERRANEAN

Sheela & Django © Karsten Günter 048 076 104 Dear Readers,

INDIA MIDDLE EAST & AFRICA ASIA We’ve been veganising popular dishes from around the world for many years now… making them just as delicious and enjoyable – entirely without the need for animal suffering.

At the request of many guests, we’ve collected these recipes and passionately created this cookbook, all on our own. 132 160 188 Our assorted and colourful mix of dishes ranges from sweet to savoury, simple to elegant, easy to advanced. There’s something for everyone, and a dish for every culinary desire. Discover the variety, LATIN AMERICA EASTERN EUROPE SCANDINAVIA Miriam & Jens ease and inspiration that accompanies us every day. Most of all… have fun cooking! 216 266 272 THE AUTHORS

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COCA DE VERDURAS OLIVADA DATILES AL “BACON” SEITAN BOURGUIGNON Spanish Roasted Pepper Flatbread Olive Spread with Garlic Crostini Stuffed Dates Wrapped in Aubergine Seitan Stew with Red Wine & Vegetables

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SOUPE À L'OIGNON MINI “CAMEMBERT” GIGANTES PLAKI CASHEW NUGGETS French Onion Soup Batter-fried Cheese with Pear Chutney Broad Bean Casserole with Herb Veta with Basil Yogurt Dip

037 038 040 041

MELANZANE AL FORNO GREEK NACHOS SOBRASADA PANZANELLA Roasted Aubergine & Tomato Vinaigrette Gyros, Choriatiki & Toasted Pita Platter Tomato-Paprika Spread Tuscan Bread Salad

042 044 045 047 MEDITERRANEAN RECIPES

CELERIAC SCHNITZEL CARCIOFI IN UMIDO KOLOKITHOKEFTEDES LAHMACUN & TZATZIKI with Blitva (Mashed Potatoes & Chard) Braised Artichokes Zucchini-Herb Fritters with Tzatziki Turkish Pizza with Tomato Garlic Sauce 054 056 057 058 082 084 085 086 054 082

RAJMA MASALA BENGALI MATAR KACHORI PACHADI MULLYGATAWNY DAOUD BASHA FUHL TAHINI HUMMUS MIDDLE EAST VEGGIE SOUP Kidney Bean Curry with Ginger Tadka Savoury Pastry Stuffed with Peas Chickpea, Pineapple & Coconut Salad Lentil Soup with Marinated Tofu Skewers Kofta Balls with Saffron Tomato Sauce Warm Bean Salad with Tahini Middle Eastern Chickpea Spread with Chickpeas & Couscous 060 061 062 064 088 089 090 092

ALOO TIKKI PATTA GOBI NAAN & PALAK PANEER PARUPPU VADAI BEETROOT SOUP PUMPKIN WEDGES SHURIT ADS ZAALOUK Potato Cakes with Srirachi Ketchup Cabbage Curry with Green Peas Flatbread, Spinach Curry & Cheese Cubes Lentil Fritters with Coconut Chutney Middle Eastern Style with Sesame Lemon Dip Lentil Soup with Caramelised Onions Roasted Aubergine & Tomato Dip

065 066 068 069 093 094 096 097

EGG BHURJI VEGGIE MANCHURIAN BAINGAN BHARTA MALAI KOFTA SALATA AL-RAHEB MIDDLE EAST MOUSSAKA MUHAMARRA BABA GANOUSH Indian-Style Scrambled Tofu Vegetable Dumplings in Mushroom Sauce Roasted Eggplant Curry Potato Dumplings in Tomato Sauce Salad with Roasted Aubergine with Chickpeas & Cheesy Sauce Roasted Pepper & Walnut Spread Roasted Aubergine Spread

070 072 073 074 098 100 101 102 INDIAN RECIPES MIDDLE EASTERN & AFRICAN RECIPES

SAMOSAS CHANA MASALA METHI MATAR MALAI GOBI MUSALLAM LENTIL BOBOTI RIZ DJEBIEN CHAKALAKA HARIRA Pastry Stuffed with Potatoes & Peas Chickpea Curry Creamy Curry with Peas & Fenugreek Greens Roasted Cauliflower in Tomato Coconut Curry Fruity & Spicy Vegetable Casserole Spinach Rice with Chickpeas Spicy Vegetable & Bean Relish Lentil Stew with Noodles & Vegetables 110 112 113 114 138 140 141 142 110 138

QUINOA TOWERS AJAAD WONTON SOUP MEE REBUS CHILI NON CARNE CHORREADAS TIMBUSHKA FEIJOADA with Wasabi Mayonnaise Cucumber Salad with Chilli & Peanuts Dumpings in Vegetable Broth Sweet Potato Soup with Noodles & Tofu Spicy Bean & Vegetable Stew Crispy Corn Cakes Cabbage Soup with Potatoes & Seitan Black Bean Stew with Vegetables

116 117 118 120 144 145 146 148

THAI SOBA NOODLES TOM KHA HAD KARAAGE OKONOMIYAKI LOCRO DE PAPA EMPANADAS TEX MEX BURGERS BURRITO HAWAI'I with Ginger Chilli Sauce Ginger Coconut Soup with Mushrooms Crispy Lemon-Glazed Nuggets Vegetable Pancakes Potato Soup with Spinach & Saffron Spinach & Cheese Pastry Pockets with Peppercorn Polenta Tropical Filling Tortilla Wraps

121 122 124 125 149 150 152 153

LAAB SEITAN PHO BÒ BRUSSELS SPROUT SOUP HOKKAIDO SOUP GALLO PINTO CAUSA PERUANA QUESADILLAS CEVICHE Warm Chopped Seitan Salad Noodle Soup with Seitan & Vegetables with Coconut Milk & Sweet Potatoes with Pear & Ginger Rice & Beans in Baked Tortilla Bowls Layered Potato Salad with Guacamole with Guacamole & Nacho Cheese Sauce Avocado Tomato Salad with Palm Hearts

126 128 129 130 154 156 157 158 ASIAN RECIPES LATIN AMERICAN RECIPES LATIN

BBQ QUESADILLAS KUNG PAO SWEET & SOUR SEITAN URAP SAYUR PERUVIAN STIR-FRY PAPADZULES PANUCHOS PAPA A LA HUNCAÍNA with Cashew Cheese Spicy Chickpea Stir-Fry with Peanuts with Vegetables Vegetable Salad with Coconut Sambal Seitan with Peppers & Onions Stuffed Tortillas with Pumpkin Seed Sauce Corn Tostadas Topped with Bean Salad Potatoes with Creamy Pepper Sauce 166 168 169 170 194 196 197 198 166 194

BORSCHT RUSSIAN SALAD ZUPA OGORKOWA CEVAPCICI & DJUVEC DANISH “MATJES” STUVAD VITKÅL ROLLMOPS KÖTTBULLAR Beetroot Stew with Sweet Potatoes with Potatoes, Green Peas & Carrots Sour Gherkin Soup with Vegetables Grilled Veggie Sausages with Spiced Rice Marinated Aubergines in Creamy Dill Sauce Cabbage in Cream Sauce Marinated Stuffed Aubergine Rolls Soy Mince Meatballs in Creamy Dill Sauce

172 173 174 176 200 201 202 204

BIGOS LECSÓ BARSZCZ Z USZKAMI RÁNTOTT SAJT SENU ZUPA JANSSONS FRESTELSE SKLANDU RAUŠI KESÄKEITTO Hearty Sauerkraut & Cabbage Stew Tomato & Peppers Ragout Beetroot Soup with Mushroom Dumplings Fried Cheese & Tartar Sauce Cream of Mushroom & Pear Soup Potato & Pickled Mushroom Casserole Carrot Tartlets with Cashew Sour Cream Finnish Summer Soup

177 178 180 181 205 206 208 209

PKHALI SOLYANKA KOTELETY ZUREK W CHLEBIE FISKEKAKER KALOPS PYTT I PANNA LABSKAUS Spinach & Walnut Balls Sauerkraut & Vegetable Stew Mushroom-Stuffed Buckwheat Patties Creamy Potato Soup in Bread Bowls Fish Cakes with Apple Horseradish Dip Beetroot & Seitan Stew Vegetable & Tofu Scramble with Herbs Mashed Potatoes with Minced Beetroot

182 184 185 186 210 212 213 214 EASTERN EUROPEAN RECIPES RECIPES SCANDINAVIAN

SATARASH PUFF PASTRY PIEROGIES SEITAN STROGANOFF TÖLTÖTT KÁPOSZTA PASTASALAD KNEKKEBRØD HASSELBACK POTATIS SALAD ROSSOLYE Goulash with Bread Dumplings Stuffed with Sauerkraut with Creamy Mushrooms & Gherkins Stuffed Cabbage Rolls in Sauerkraut Noodle Salad with Cucumber & Horseradish Norwegian Crispbread Accordion Potatoes with Herb Cream Beetroot Potato Salad with Smoked Tofu 222 224 225 226 244 246 247 248 222 244

COCONUT CAKE POPS CHOKLADBOLLAR MOUSSE AU CHOCOLAT SAFFRON SHRIKHAND COCONUT PANNACOTTA PEPPER BROWNIES CHOCOLATE TRUFFLES MALVA POEDING Cake & Frosting Balls on a Stick Chocolate Oat Balls with Raspberry Sauce Strained Yogurt with Mango Sauce with Passion Fruit Sauce with Saffron Apples with Chocolate Coconut Cream Filling Pudding Cake with Orange Cream Sauce

228 229 230 232 250 251 252 254

ORANGE CAKE BAKLAVA LADDOO LEMON CAKE PISANG RAI MA'AMOUL FROZEN BANANA POPS CARROT CAKE with Nuts & Whole Oranges with Candied Oranges Chickpea Sweets with Nuts & Coconut with Crunchy Oat Topping Coconut Matcha Banana Bites Cookies with Date Filling with Peanut Butter & Chocolate Coating with Creamy Frosting & Candied Walnuts

233 234 236 237 255 256 258 259

INDIAN NOUGAT COCONUT MINI PIES BAJADERA RED WINE TRUFFLES GATÓ DE ALMENDRA TRILLIONAIRE BROWNIES KNUSPERQUARK OATMEAL COOKIES with Hazelnuts & Almonds with Cream Filling Chocolate Nougat Squares Cocoa-Dusted Chocolate Confections Mallorcan Almond Cake Chocolate Peanut Butter Caramel Bars with Chocolate Cream & Hazelnuts with Chocolate Chips

238 240 241 242 260 262 263 264 SWEET SOUVENIRS SWEET SOUVENIRS

SEMOLINA HALVA SOPAPILLAS ORANGE MUFFINS CHOCOLATE CHEESECAKE MATCHA CHEESECAKE HODDEOK BALOUZA PAVLOVA with Baked Figs & Caramelised Walnuts Mexican Mini Doughnuts with Chocolate Chips with Morello Cherries with Shortbread Crust & Raspberry Gelée Pancakes with Sweet Nut Filling Orange Pudding with Spiced Froth Meringue Mini Pies with Cream & Berries Mediterranean

a culinary journey from Spain and Italy, across Croatia and on to Greece INGREDIENTS

* Get creative with the toppings! Crust On Mallorca, Coca is also commonly 300 g spelt flour 125 ml olive oil made with braised chard and onions. 80 ml beer

Topping* 3 red peppers 2 yellow peppers 1 green pepper Coca de Verduras 1 onion 100 g cherry tomatoes 2 Tbs olive oil SPANISH ROASTED PEPPER FLATBREAD 2 tsp hot paprika, ground 1 tsp mild paprika, ground salt & pepper, ground

Crust: Preheat oven to 180º C Season the vegetables with ground 1 (fan). In a large bowl, combine paprika, and salt and pepper to taste. the flour with 1 tsp salt and a dash of ground pepper. Mix the olive oil and Roll out dough thinly on a baking beer and also add to the bowl. Combine 3 tray brushed with olive oil. Spread everything well, until dough is smooth the cooked vegetables evenly across and rubbery. Allow to rise briefly. the surface. Bake in oven for 15–20 minutes. Cut into equal-sized squares Topping: Meanwhile, dice the with a pizza cutter. Serve hot or cold. 2 peppers, slice the onions into half- moons, and halve the cherry tomatoes. Heat 2 Tbs olive oil in a pan and sauté onions until translucent. Add the peppers and cherry tomatoes and cook another 3–4 minutes.

Preparation: 10 min. Cooking: 10 min.Baking: 20 min. Makes 1 large flatbread 27 ingredients Olivada INGREDIENTS

Crostini OLIVE SPREAD WITH GARLIC CROSTINI 1 aubergine 1 baguette 18 dates (pitted) olive oil 18 almonds (blanched) 3 garlic cloves sea salt Olivada: Coarsely chop fresh Crostini: Cut the baguette in Pimentón de la Vera* 1 parsley and basil, almonds (or 2 slices and drizzle with olive oil. olive oil Olivada pine nuts), olives and garlic. Add In a pan, lightly toast slices on both 250 g green olives (pitted)* everything to a blender or food sides until golden brown. Remove ½ lemon, juiced 18 small wooden skewers processor along with capers and from the pan. Cut garlic cloves in 2 Tbs fresh parsley or toothpicks 1 Tbs fresh basil blend to a thick paste, gradually halves and immediately rub the 1 garlic clove adding lemon juice and olive oil. exposed surfaces on the baguette 40 g almonds or pine nuts Add salt and pepper to taste. slices. Serve the crostini along with 1–2 Tbs olive oil the olivada. 1–2 Tbs capers salt & pepper, ground Datiles al “Bacon”

STUFFED DATES WRAPPED IN AUBERGINE

* Pimentón de la Vera is a Preheat oven to 180º C (fan). Vera, brush with olive oil, and wrap Spanish ground spice made 1 Using a vegetable peeler, first a strip around every date, piercing from smoked peppers which adds * Also tastes peel the aubergine and then cut and securing them with skewers. 18 thin strips, lengthwise. Lay the a delightful smoked flavour. fantastic with strips on baking paper, sprinkle them Arrange on a tray lined with black olives! with salt, and let sit 10 minutes. 3 baking paper and bake on the middle rack for about 10 minutes, Meanwhile, stuff each date until crispy and golden brown. 2 with an almond. Next, dust the aubergine strips with Pimentón de la

28 Preparation: 10 min.Cooking: 10 min. Serves: 4 to 6 Preparation: 15 min.Baking: 10 min. Makes 18 pieces 29