Guido Flohr - #Vegan

Fruity Green Lentils Oriental Style

Wed, 23 Jun 2021 21:00:00 +0000

Lentils can be combined with pretty much everything. The combination with fruit has been on my list for a long time already. I wanted to go with pomegranate seeds that I could not dig up, however. So I tried it with the goji berries that have been lying around in my pantry for at least a year.

Coco Chickpeas, Pakoras, Mango Chutney, and Oriental Yoghurt

Mon, 15 Jan 2018 22:00:00 +0000

Having to kill one day at the airport, on the plane, at the station and on the train always stirs the desire to cook something tasty so that I can chase away the ominpresent impressions of fast food and convenience products. The result of the last unvoluntary fasting are these chickpeas with coconut milk, pakoras, mango chutney and oriental yoghurt.

Salty Caramel Sirup With Roasted Chilies

Mon, 12 Sep 2016 21:00:00 +0000

Recently, I was desperately looking for a Bulgarian supplier of salty caramel sirup. In vain, as it ultimately turned out. Instead I flew it in from Germany for tons of money and was even disappointed: To my taste, the original sirup by Monin is to thin, the caramel is not browned long enough and it lacks a pinch of salt. I started experimenting, and as it turned out, making the sirup at home is ridiculously simple at 10 percent of the costs and the result is in my humble opinion not at all second to the convenience product.

Cologne-Style Black Bread

Thu, 03 Jun 2021 21:00:00 +0000

The succulent black bread of my hometown Cologne is one of the foods that I miss the most in Bulgaria. Fortunately, you can easily bake it at home, as long as you manage to dig up the ingredients (or suitable replacements). The ones that are hard to find in Bulgaria are dark molasses, buttermilk and rye grist.

Crispy Veggie Potato Cakes

Sat, 04 Jun 2016 21:00:00 +0000

These veggie cakes are quickly prepared as a side dish or starter or a vegan main course. I cannot really tell what impact the abstinence from meat has to my body. I do however notice the gain in time during lunch, when I can opt out of the meat dishes from a more or less bloated menu. I could probably only save more time with a labeling obligation for dishes that violate the guest's inalienable right of ownership over the edge of the plate with unsolicited balsamico essence graffiti.

Crunchy Hot Tofu With Vegetables

Fri, 05 Aug 2016 21:00:00 +0000

The photograph of Black Pepper Tofu had inspired me to buy "Plenty" by Yotam Ottolenghi. I tried the tofu recipe right away, but it did not immediately become one of my favorites: Too much tofu for my taste, not enough vegetables and way too much black pepper. And either chillies should dominate or black pepper but not both. However, all other recipes from "Plenty" that I have tried out so far were fantastic, I can absolutely recommend the book.

Wiener Seitan Schnitzel With Lukewarm Potato Salad

Thu, 01 Sep 2016 21:00:00 +0000

Life without meat is easy-going but living without Wiener Schnitzel is something of a challenge, especially in the classical combination with a lukewarm potato salad, an Austro-German specialty, simple and delicious. The good news is that among all meat replacements in the supermarkt shelves, the vegan schnitzels are surprisingly good. But at the end of the day it is still a convenience product, a grab bag of mostly unknown constitution, nothing that you want to have on your table on a regular basis.

Olive Paste

Tue, 21 Feb 2017 22:00:00 +0000

Olive paste is spread on every second sandwich in Bulgaria. On a recent visit home in Cologne I desparately needed some olive paste (for a vegetarian burger) and could not find any in shops around. I didn't search for a long time though because I was pretty sure that it is dead easy to do yourself. That way want of something can become a stroke of luck.

Spicy Red Lentils On Rucola Bed

Sat, 15 Oct 2016 21:00:00 +0000

Lentils are high in plant proteins and as such an important constituent of a low-meat or meat-free diet. In traditional German cuisine they normally appeared in stews with lumps of bacon and wurst. Nowadays they experience a much more creative treatment and also come in many different kinds.