Although I was inspired by a combination I collected via Foodpairing, most pairings featured in this starter are quite well known. For example broccoli is often served with almond flakes, where the almond can be replaced by other nuts, such as hazelnut or peanut. I always use the broccoli stem as well, which reminds me of kohlrabi – so pairing broccoli and kohlrabi was straight-forward. Figs might sound a little bit strange, but I already made figs and broccoli work together previously. The dish below unites the aforementioned pairings in a vegan appetizer.
Two friends of mine, Gabi and Gaba recently launched a new Hungarian food blog with recipes and information about fish and seafood. Because I love to work with local fish like trout or char, they asked me to write a guest post with a recipe featuring trout and seasonal ingredients. Although winter is dark and cold, the ingredients of this season aren’t nearly as grey and dreary as they are often told. This dish is a good example for the bright colors of winter. Actually, the colors of the vegetables are complemented by the single grey element on the plate only, the trout.
Exploring how far I can take vegan food was only one of my motivations for creating a vegan menu. The other impulse originated from a documentary I came across recently. Forks over Knives takes a critical look at the western diseases from the perspective of the people’s diet. The main message of the documentary is that there is a direct causal relationship between the excessive amounts of meat, dairy products, sugar and fat consumed in our western diet, and the still increasing diseases of our era such as diabetes, heart attacks, strokes and cancer. According to the doctors and researchers featured in the film, all these diseases can be avoided and even cured by a whole-foods, plant-based diet.