The Veganette for Earth Eats: Rösti

Rösti is a traditional Swiss dish featuring one glorious favorite, the potato. What's not to love about a thick, golden potato pancake served up with a dozen condiments and garnishes? If you are feeling adventurous you can add in sauteed veggies or pair it with a slice of tofu quiche, but I suggest tipping your hat to the simple goodness of the pomme de terre. Here's to uncomplicated deliciousness! Served up with garden finds; wild arugula, grape tomatoes, basil, blackberries, and raspberries (pictured below). 

When I was visiting Switzerland I fell in love with this delicious fig mustard (pictured above) that is both spicy and sweet- perfect for slathering on sandwiches, crackers or rösti. Friends reprimanded me for being too liberal with the golden spread but what's to hate about a girl who can't get enough of a good thing? Hop over to the Earth Eats site to see the recipe and try your hand at the biggest pancake flip of your life!       http://indianapublicmedia.org/eartheats/rsti/

En guete!

NRG

A Sandwich that Travels Well

The best sandwich to take hiking on long treks is a sundried tomato and cucumber sandwich. If you wedge the veggies between two hearty slices of good bread and wrap in tin foil you can be guaranteed a delicious non-soggy and satisfying sandwich hours after preparation. Step back, pb&j! This was my standard on mountain-days and MA and I enjoyed them recently, stateside, on a climbing day in the Gunks.

NRG

Spicy Green Coconut Curry

After almost two weeks of  tomato sandwiches and black espresso, I was having a serious hankering for something hot and spicy! Fortunately, the Migros in the mountains carried coconut milk and jars of green curry paste. Sweet glory be! I'll admit that I am a bit lazy about my Thai curries and almost never take the time to crush lemongrass stems or saute lime leaves like my friend SMO (curry expert!). Regardless, this simple curry of carrots, cauliflower, hot chilies, and red pepper was just the ticket after a long day of hiking in the Alps.

1 yellow onion (chopped)
1 inch ginger (minced finely or grated)
1 clove garlic (minced finely)
3 Tbs. green curry paste
2 cans coconut milk
3 carrots (chopped into matchsticks)
1 head cauliflower (broken into florets)
2 hot chiles (chopped finely)
1 red pepper (chopped into long thin strips)
1 lime
thai basil (optional)

In a large saucepan, heat a few tablespoons of oil. Saute the onion over medium heat for a few minutes. Add the ginger and garlic. Add the curry paste and fry for a few seconds, stirring constantly. Add the coconut milk, carrots, cauliflower, chilies, and red pepper and cover. Lower the heat and let simmer for 15-20 minutes or until vegetables have softened. Add sugar or soy sauce to taste and finish with the juice of one lime. Garnish with Thai basil or cilantro and serve atop a pile of Jasmine rice!

Headed to SriPraPhai in Woodside, Queens for some New-York-style Thai tonight!
NRG

Bread in the shape of a circle

In Vienna you can get bread in the shape of a circle that is covered in sesame seeds. This is not a pretzel. It is bread and sesame magic, and it is pretty dry, so it's best to get a nice herb and fruit soda to wash it down with. This is a photograph of my hand in the sun on vacation.

From NYC,
NRG

Vienna Vegetable Soup

During my stay in Vienna, AS and I did a lot of cooking together in her white, book filled apartment. AS and I met in Marfa, where we were neighbors and co-workers at the Chinati Foundation. She taught me how to make some seriously good espresso during our shared mornings when we perched on our concrete stoop, watching the dry grass catch the light. We have stayed in touch through letters and postcards since those desert days and it was so special to spend a week with her on borrowed bikes, near water, in galleries. AS' work involves conserving contemporary art and she is my number one most favorite person to look at art with because she knows about materiality and immateriality. She asks lots of questions and pays attention to history and space in the best way.

AS' neighborhood is the coolest and comes complete with a 24 hour Turkish bakery, many bars, a restaurant that offers tofu scramble (!) for brunch, and a huge farmers market. We picked up some funny Austrian records on the cheap to keep us company as we caramelized onions and chopped herbs. In the summer if it's hot and you still want to make hot soup, the best thing to do is add lots of tomatoes and herbs. Dill is my favorite.

Happy weekending,
NRG

Transatlantic

I have just returned from a few dreamy weeks across the ocean. First off was a visit to Scotland to celebrate  the nuptials of KM and FG in a countryside castle filled with kilted men and proper tea. It was lovely to be back visiting old friends and childhood memories among the soggy hills.

Next up was Kassel, Germany to view the good and bad art at documenta (13) which completely blew my mind. I spent a lot of time in gardens and galleries. Germany was a really hard place to find vegan food, so I was surviving off fruits from a farm stand like the above currants. Fortunately, I made friends with some Canadians who lead me to a wonderful Ethiopian restaurant. Hooray!

AS met me in Kassel and drove me to her gorgeous, bright, old apartment in Vienna. It was so nice to spend a week with her roaring down hills on rented bikes and drinking numerous coffees at outdoor cafes like the one pictured above (Aida).

 Lastly was a stay in Switzerland, wandering between mountains and cities and perching in this full garden with foamy soy lattes (finally!). It is hard to travel as a vegan and my omnivorous friends were so sweet and hospitable to help me find options and to share their kitchens with me. Expect recipes and pictures to come. I shot 6 rolls of film on the trip and am so happy with the way they turned out, all so dreamy and familiar.

More to come,
NRG