Last month, The American University in Rome invited me to give a presentation on crowdfunding, creativity, and social activism. I discussed my experiences with Kickstarter, and told the story of how I funded my vegan cookbook – The Lotus and the Artichoke. I explained in detail how to use social media and crowdfunding to make dreams possible, promote and find support for projects, and to spread great ideas and inspire others. And then I opened things up for discussion and Q&A, and met the great folks in the audience. Then we ate up the 2 giant batches of Roasted Walnut Brownies that I made for the event. Yum!

This was my second visit to The Eternal City, and fourth trip to Italy. What made this visit so unique was having a project (the presentation) and an awesome apartment (and kitchen!) provided by the university. Instead of being a tourist, it was really like living there: I shopped at local markets, cooked several times a day, hung out with locals, enjoyed espresso on the apartment’s sunny terrace, walked miles and miles, rode the trams all around, and did my best to improve my language skills. It’s how I love to travel most. It’s great when it works out that way.

Any visit to Italy is bound to be spectacular: It’s easy to find excellent food – whether shopping for and preparing food yourself with gorgeous, fresh, and delicious ingredients, or dining out. The people are charming. The landscape and sights are breathtaking. The language is intoxicating. The wealth of history and culture is fascinating beyond words. The art and architecture are worth crossing the globe to experience. I could go on and on, but hey, let’s stick to food…

Did I mention awesome ingredients? Here’s the little fruit and vegetable shop outside my apartment in Trastevere neighborhood:

From the moment I saw the piles of fresh artichokes, I knew I wanted to write a new recipe with Carciofi – Artichokes! I’ve always loved the crazy vegetables. They’re super tasty, funny looking, and amusing to eat. So I decided to enlist some recipe research help. I talked to some friends, chatted with the guys at the produce shop, and went through my memories of eating steamed artichokes at the family dinner table growing up.

The last day of my stay, two local friends invited me for lunch at a tucked-away, totally old-school neighborhood Sardinian restaurant. My starter dish was the main inspiration for this recipe post. On the walk back to my apartment, I got three gorgeous globe artichokes. I packed them carefully into my backpack for the flight back to Berlin. (Unfortunately, I forgot the – yes, vegan – fresh gnocchi and tagliatelle in the apartment fridge. Oops!)

After getting back to Berlin, I got the ingredients together for a meal to honor my prized artichokes from Rome. I decided to keep it really simple. Sure, it takes some time to prep the artichokes, but I promise you: It’s so worth it. Most of the cooking time is just waiting for your artichokes to steam to perfection. The sun-dried tomato quinoa side is a quick and easy recipe that always pleases. It’s a spin-off of my tomato rice recipe in the cookbook. Buon Appetito!

Lemon Garlic Artichokes – with Sun-dried Tomato Quinoa

serves 2 to 3 / time 60 min

Steamed Lemon Garlic Artichokes:

• 3 large globe artichokes
• 3 Tbs olive oil
• 3 cloves garlic chopped
• 2 Tbs lemon juice (about 1/2 lemon)
• 2/3 cup / 160 ml water
• 1/2 tsp black pepper ground
• 1/4 tsp salt

1. Wash and trim the artichokes: Remove the coarse outer leaves. Cut off the top of the artichoke removing most or all of the hard and thorny leaf tips. Slice in half and scoop out and remove the furry core. Peel and trim the stem to remove some of the hard, tough exterior.
2. Heat olive oil in a large pot on medium heat. Add pepper, garlic. Sauté until lightly browned, about 5 min.
3. Add lemon juice, salt, and water. Bring to low simmer.
4. Add trimmed artichokes. Cover and steam on low heat for 35-45 min, until very tender. Check and turn artichokes every 10-15 minutes as needed. Add slightly more water if needed.
5. Serve in bowl or deep plate topped with remaining broth.

Sun-dried Tomato Quinoa:

• 1 Tbs olive oil
• 1/4 tsp black pepper ground
• 1/4 cup / 20 g sun-dried tomatoes chopped
• 1 Tbs tomato paste
• 1 cup / 180 g quinoa
• 1 Tbs vegetable broth powder
• 1/4 tsp salt
• 2 cups / 480 ml water

1. Heat olive oil in small pot on medium heat.
2. Add pepper, sun-dried tomatoes, tomato paste. Mix well.
3. Add quinoa, broth powder, salt. Fry 2 min, stirring constantly.
4. Add water while stirring. Bring to boil, reduce heat to low and cover. Steam 15-20 minutes until liquid is absorbed. Remove from heat, fluff with fork. Cover, let sit for 5 min.

How to Eat an Artichoke: Use your fingers to peel off any remaining outer leaves. Bite off the fleshy tender portion of the leaves and scrape off all edible bits of tasty artichoke with your teeth. Inner leaves can be eaten whole, as can the heart and stem if you’ve prepped them properly. It’s also possible to steam the entire artichoke and eat it by taking it completely apart and scraping off the edible parts with your teeth and discarding the rest, including the funny furry center. If you’re new to artichokes: Don’t worry, just have fun! Eat what tastes good and has a texture you like.

More photos from my stay in Rome:

p.s. Thank you to Kristen for her kindness, generosity, and assisting me with the arrangements for my visit as well as the opportunity to give my presentation at AUR. Kristen is a professor of digital media and the animation talent behind Veggie Propaganda on YouTube. (Here’s Veggie Propaganda on Facebook.)

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Way back in 1992, I published my first recipe for Vegan French Toast in Solace Kitchenzine, an old-fashioned cut & paste, photocopied vegan mini-cookbook fanzine I made as a teenager. I wrote short essays on environmental and social issues, did the artwork, and interviewed bands in the hardcore / punk music scene, mostly in the New Jersey and Pennsylvania area, but also from as far away as Boston, California, and Washington D.C. I was an avid pen pal, loved doing mail order in the U.S. and internationally, and took every opportunity to go on road trips with friends to other cities or states to watch bands play, meet new friends, and “distribute” my ‘zine.

It was a really magical time of my youth. In many ways the blog and cookbook project, now almost twenty years later, recall the excitement and interaction of those days. Back then I used to get letters in the mail (you know, the kind with stamps) almost every day. Now, I get enthusiastic emails and Facebook messages from friends and fans. Even years after Solace came out, I’d run into people that told me they knew my ‘zine. It was pretty cool. Though I’ve never been the preachy, dogmatic type, I was always proud when someone told me I helped or encouraged them on the path towards veganism / vegetarianism and daring to eat differently than the mainstream. Nowadays, vegan is a household word. Most restaurants – and relatives! – are way cooler about veggie eating habits. Sure, it still varies from country to country, county to county, and town to town…

Whether you’re living in a modern vegan diner metropolis or not, this breakfast classic is easy to prepare at home with easy to find ingredients. Don’t forget the decadent toppings like maple syrup or agave syrup and fresh fruit. I love berries, but tropic fruit like bananas, mango, and pineapple are also winners.

French Toast is actually an even easier breakfast recipe than Vegan Pancakes. It’s harder to get the batter wrong or make other pancake novice mistakes. Even the best brunch cooks burns a slice of French Toast or the odd Pancake here and there. So what! It’s all part of the process. You can make extra batter or have 2 extra pieces of bread on standby in case you run into trouble.

I admit: My recipe has evolved and been tweaked since way back when. My time in India taught me the chickpea flour trick. (Another Indian tip: Add a pinch of black salt – kala namak – if you miss the eggy flavor of the original. Both ingredients you can get at most Asian / Indian grocery stores.) Corn starch or soy flour helps keep the batter together. If your kitchen is understocked, go with straight-up flour like I did in the old days.

p.s. If you’re reading this and you’ve still got a copy of Solace Fanzine you want to scan in… I’ll send you the eBook version of The Lotus and the Artichoke… for free! x Justin Solace x

Vegan French Toast – American breakfast classic

serves 2 to 3 / time 30 min

• 6-8 slices of bread (slightly stale is best)
• 1 cup / 240 ml soy milk or rice milk
• 2 Tbs chickpea flour (or flour)
  
• 2 Tbs corn starch or soy flour
  
• 1 Tbs sugar
• 1/2 tsp cinnamon
• pinch nutmeg
• 1/4 tsp salt
• 1 Tbs oil + oil for pan
• margarine

1. Combine chickpea flour, corn starch, sugar, cinnamon, nutmeg, salt in large bowl.
2. Add soy milk and 1 Tbs oil while stirring with whisk. Mix until mostly smooth. Some lumps are okay.
3. Heat frying pan, preferably well-seasoned cast iron pan on medium to medium high heat.
4. Put a few drops of oil on pan and rub it around with a paper towel. Cooking spray can also be used. Do this before each slice. When a drop of water sizzles and dances on the surface, the pan is ready.
5. Dip slice of bread in batter on both sides and let it soak 20-30 sec before transferring to hot pan. Fry each side 3-4 minutes until golden brown, turning carefully with spatula. Put in warm oven or another pan with cover to keep warm. Repeat with all slices.
6. Top with margarine, fresh fruit, and powdered sugar. Serve with syrup and/or jam.

Variations:

Orange: Add 2 tsp orange zest to batter. Vanilla: Add 1/2 tsp vanilla extract to batter, or use vanilla soy or rice milk. Flours: Use oat, spelt, or whole wheat flour in place of chickpea flour. 1 Tbs ground flax seeds can be substituted for corn starch or soy flour. Chocolate: Use chocolate soy milk or add 1 Tbs cocoa to batter.

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The Lotus and the Artichoke is back on Kickstarter to crowdfund the German edition of my cookbook, and to help fund the next English printing this Spring. Join the adventure and help make it happen!

In 2012 my first Kickstarter project The Lotus and the Artichoke – Vegan Cookbook was successful with the help of over 360 amazing backers from around the world. In December, the first edition was printed: 1000 copies in full color, featuring over 100 recipes and more than 90 full-page, mouth-watering photographs. The Lotus and the Artichoke quickly became an international sensation!

Because of the costs involved in printing a book of this quality and complexity, I am asking for your help. Hundreds of enthusiastic backers made my first book possible – even with the doubling of project expenses to upgrade the cookbook format and production, and to ship all rewards international priority airmail.

I’m almost ready to print the German edition…
and re-print the English edition!

UPDATE (Feb 1)

We’re nearly 25% of the way to our goal of $8500, and 50 backers have joined the effort! The Lotus and the Artichoke was selected as a KICKSTARTER STAFF PICK on the very first day!

UPDATE (Feb 24)

SUCCESS!! The project is now 105% funded and still growing!

UPDATE (Feb 26)

The project is now 117% funded. 25 hours to go!

UPDATE (Feb 27)

DONE DEAL! 139% funded, 414 backers, $11,888 in 30 days! We passed 3 additional funding goals:

• 2nd Funding Goal: NEW STICKERS ($9500) Success!!
• 3rd Funding Goal: NEW PROMO CARDS ($10000) Success!!
• 4th Funding Goal: NEW T-SHIRT Design ($11,500) Success!!

The Lotus and the Artichoke cookbook:

• 216 pages of tantalizing recipes, photographs, tips and tricks
• 100+ vegan recipes inspired by world travel and over 20 years of dedicated kitchen experiences
• 90+ full-color, full-page, delicious food photos
• Stories & photos from my travels to nearly 40 countries
• Cool, custom artwork: Hand-carved blockprints & miniature paintings
• Easy to follow layouts, description, and details on how to prepare delicious and stunningly beautiful meals
• Perfect for your kitchen and complementary to any cookbook collection
• Great as a gift to friends, family, colleagues, travel pals, partners

Why publish a German edition?

• In 2001, I made Berlin my home. I want to give back something meaningful to the community, city, and country where I live and work.
• After dedicating years to learning German, what better way to show my appreciation than publishing a book in the language?
• Interest in vegan cookbooks and the vegetarian culinary scene in Germany have grown impressively in the last ten years.
• To improve awareness of vegan cooking and international cuisine to the worldwide German-speaking public: in Austria, Switzerland, Germany, and other countries.

Sweet Rewards for your contributions:

• The Lotus and the Artichoke eBook (PDF) in English or German: $5
• A personal postcard to you from my next adventure: $10
• A signed cookbook (English or German), eBook, stickers & more, with world shipping! $30 / $35
• T-Shirt & signed cookbook (English or German): $50
• Limited edition artwork, tote bags, a 5-course Berlin dinner party… and more!

What are others saying about
The Lotus and the Artichoke?

“I was a thousand kinds of excited for The Lotus and the Artichoke! Now I can say: rightly so! There are over 100 recipes with photos, all sorted by continent. In each chapter Justin writes about his travels and the inspiration for the recipes. A fantastic idea – it fires up my appetite at least as intensely as my urge to explore far-off places!”
– Sarah Kaufmann (Germany), author of Vegan Guerilla

“Because it’s a thrill to flip through the book and travel to other countries through the many different recipes. Because even though the dishes are exotic, the ingredients can be obtained without going around the world. Because the recipes are made with fresh vegetables, herbs and spices… Because you feel the passion and excitement that Justin had while traveling and composing this book.”
– Franziska Schmid (Germany) Veggie Love

“Justin has an unmatched knack for veganizing both popular and obscure dishes from around the world. In The Lotus and the Artichoke, he demonstrates his flair for international cuisine with over 100 easy and flavorful recipes spanning the globe. All the mouth-watering food photos and riveting travel stories he includes are the icing on the cake.”
– Chef Amber Shea (USA), author of Practically Raw & Practically Raw Desserts

“Take a trip across the globe without even leaving your kitchen with Justin’s gorgeous new vegan cookbook, The Lotus and the Artichoke! It contains page after page of mouth-watering pictures and recipes from countries all over Asia, Europe, Africa, and the Americas.”
– Bianca Phillips (USA), author of Cookin’ Crunk – Eatin’ Vegan in the Dirty South

“The Lotus and the Artichoke is a must have for great vegan recipes from all different cultures. Whether you’re living the life in paradise or trapped in the middle of the zombie apocalypse, these recipes will make you feel as if you traveled to the unique places that inspired them.”
– Jon & Chris (USA), The Vegan Zombie

“The Lotus and the Artichoke is a gorgeous new recipe compedium… (it) dazzles with over 100 exotic recipes culled from time spent in over 40 countries. Unlike most cookbooks on the market, it doesn’t skimp on the visuals. It’s got pictures! Lots and lots and lots of full-color, full-page, mouth-watering pictures!”
– Emily Rems (USA), Managing Editor, BUST Magazine

“The Lotus and the Artichoke is bursting at the seams with innovative, healthy, and seriously flavorful inspiration. What a diverse and exotic arsenal of recipes from around the world… I want to try absolutely every recipe!”
– Frances Prema Harjeet (USA), Lila Blog

“The Lotus and the Artichoke is a great source for delicious vegan dishes from all over the globe.” “Mouth-watering food photography!” “If you are looking for creative vegan recipes, this is the place!”
– Dani & Jess (Germany/USA), Globetrotter Girls

“Judging by the photos and awesome recipes I’ve seen, this is a must-have in your kitchen collection. I’m especially excited because there’s such a focus on world cuisines.”
– Paul Jarvis (Canada), author of Eat Awesome

“Justin has traveled across half the world and back… His recipes are intense! He selects the very best of culinary specialties from all over, and whips up something totally fresh and unique. You’re always surprised… never disappointed!”
– Marko Streitenberger (Germany), CLIMA

Why I need your support:

• Help fund the first printing of the German cookbook
• Support the second printing of the English cookbook
• Provide backing for international shipping expenses
• Enable me to fairly compensate my professional translator, Julia
• Share the inspiration, experience, and adventure with everyone!

How you can help:

• Show your support with a pledge on Kickstarter!
  
• Pick a great reward and sponsor generously!
• Share the Kickstarter project (http://kck.st/X8mwU4) with your friends and followers on Facebook & Twitter.
• Comment on my recipes on the website www.lotusartichoke.com (+ leave comments on this post!)
• Subscribe to the website newsletter for free recipes straight to your inbox
• Like my Facebook page – follow the regular updates, enjoy and comment on the photos and features
• Follow me on twitter: @lotusartichoke RT my tweets, spread good words

The post Kickstarter 2: German Cookbook & English Reprint! appeared first on The Lotus and the Artichoke.

This recipe and story first appeared as a guest post on Scissors & Spice. Thanks again, Lynn!

Dum Aloo is one of many unsung heroes of Indian vegetarian cooking, with paneer, kofta, and mixed veg dishes usually stealing the spotlight. If you like potatoes and enjoy creamy, tomato-based curries, this delicious wonder will win you over. Soon you’ll be cooking it regularly and looking out for it on menus.

When I lived in Amravati, India, teaching Art and English for a year at a Cambridge International School, I quickly made friends with much of the neighborhood. From the first day, I was invited to family meals and constantly got amazing offers of home-cooked lunches. It was culinary heaven!

I learned so much about traditional Indian cooking (and a lot of Hindi) from the family of one of the local vegetable cart vendors who lived down the street. In the evenings, I’d often hear a knock at the door or get a short text message, and within minutes the kitchen was alive: full of cheery voices, sizzling sounds, amazing smells, and the incredible, vivid colors of spices and fresh vegetables.

Vaishu showed up one evening with a bag of potatoes and tomatoes. I admit, I was a bit skeptical. We’d been focusing on Marathi, Sindhi, and Gujarati knock-out dishes for a few weeks with her best friend, who often led the cooking lessons. They promised to teach me something fantastic that night, and my doubts quickly vanished. I watched anxiously, taking notes and asking questions. I cut vegetables and they worked the two burners of the propane stove with expertise, speed, and agility that was breathtaking. The dinner was incredible. I was invited for lunch a few days later and Vaishu cooked it again in her most basic of kitchens. Once more, I was blown away, and felt mildly guilty packing my lunchbox tiffin with the leftover curry and wholewheat chapatti. She insisted!

The next week, I took my first crack at it. Using notes, memory, and a bit of luck, I managed to re-create the dish on my own. When it was almost done, I turned off the burners, covered the pots and texted Vaishu. She came directly over with her friend. We sat down on the floor with the hot Dum Aloo and turmeric-yellow basmati rice steaming away on the shiny, stainless steel plates. After some brief catch-up and the usual laughter, we began to eat. With our hands, of course.

Licking the last remnants of spicy curry off her fingers, Vaishu turned to her friend and said, “He asked the neighbors for help, it was too good!” I smiled, and with my best Hindi replied, “No, no! I made it! You taught me well!”

And we laughed some more.

Dum Aloo – North Indian Tomato Potato Curry

• 2 medium / 160 g tomatoes chopped
• 1 small red onion chopped
  
• 2 cloves garlic chopped
• 1″ / 2 cm fresh ginger chopped
• 1/3 cup / 40 g cashews
• 1 + 1/2 cup / 360 ml water
• 2 Tbs oil
• 1 tsp coriander ground
• 1 tsp cumin ground
• 1/2 tsp garam masala
• pinch asafoetida (hing)
• 4-5 medium or 10-12 small / 1 lb / 450 g potatoes peeled, chopped in large chunks
• 1/2 tsp turmeric ground
  
• 1 Tbs lemon juice
• 1 Tbs tomato paste
• 2 Tbs chickpea flour
• 1 Tbs sugar or agave syrup
• 1 tsp salt
• fresh coriander leaves chopped for garnish

1. Soak cashews in 1/2 cup water, 30 min.
2. Puree chopped tomatoes, onion, garlic, ginger, cashews + soaking water until smooth in food processor or blender.
3. Heat oil on medium-high heat in a large pot.
4. Add ground coriander, cumin, garam masala, asafoetida to oil. Fry for 1 min.
5. Add chopped potatoes, turmeric. Fry, stirring regularly, 5-7 min.
6. Reduce heat to medium, add lemon juice and tomato paste. Stir well, continue to cook 2-3 min.
7. Add pureed ingredients, stir well. Cook until potatoes are almost done and sauce reduces, 5-7 min.
8. Add 1 cup water, chickpea flour, sugar, salt. Return to simmer, reduce heat to low, cover, cook for 5 min.
9. Garnish with chopped coriander. Serve with basmati rice or chapati.

Variations:
Vedic style: Omit garlic and onion, add 1 small tomato to puree, and fry 1 tsp brown mustard seeds along with other spices before adding potatoes. Rich and creamy: use 1 cup soy milk or coconut milk in place of 1 cup water. Spicy kick: Add 1 chopped red chili or 1/2 tsp red chili flakes with the other spices before adding potatoes.

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Friday, November 30, 2012: The Lotus and the Artichoke – Vegan Cookbook went to print at Druckhaus Schöneweide in Berlin!

After many months of hard work, the cookbook was finally ready to print! I made this short video and took photos of the production. (Special thanks to Marko & Sergio of CLIMA for the music used in this and my Kickstarter video.)

The cookbooks arrive from the printer on December 7th. I’ll start shipping the orders as soon as possible, starting with the Kickstarter rewards. I’m finalizing everything for the t-shirts and tote bags, and am getting the bookmarks and other stickers today and tomorrow!

Order my cookbook now and get:

• The Lotus and the Artichoke cookbook – softbound 1st English edition.
  216 pages in color, 100+ recipes, 80+ full page delicious food photos, artwork, tips & tricks, travel stories + more!
  Title page signed by the author (me!) on request.
• The Lotus and the Artichoke sticker pack with 4 different, durable indoor/outdoor stickers.
• The Lotus and the Artichoke bookmark
• Only $22.95 $21.95 + shipping (US & Europe: $4.95, Canada: $5.95, Asia: $6.95)

$21.95 – The Lotus and the Artichoke Cookbook $21.95 – The Lotus and the Artichoke Cookbook *Signed*

This is a shot of the covers being printed. It was so exciting to see the covers in production. The machines work very fast, and most of the time required is to set everything up and get the color and alignment perfect.

This is one of many massive Heidelberg printing machines. Only the best for my cookbook! They are so big and loud that they usually have telephones at each end so the workers can talk to one another during printing and set-up.

That’s me, with a silly grin. You’d be smiling, too, after months of 12 hour work days and finally getting to see your project come to life! It’s a fairly goofy photo of me, but it was the best I could get after barely convincing one of the employees to hold my camera and click the shutter.

These are the color plates for the printing job. It’s the most expensive part of the project. The paper and binding costs are relatively small in comparison to how much it costs to create 4 color plates (Cyan, Magenta, Yellow, and Black) for each of the 10 print sheets which have 24 pages, except the cover which is printed on its own. The plates are numbered 1 to 9 (plus one for the cover) and marked with VS (Vorderseite – Front) and RS (Rückseite – Back).

Here are two of the workers helping to check and confirm the color settings for a printed sheet of recipes, photographs and text. You can see the 12 pages printed on the top side of this sheet. The guy on the right was especially cool. He told me he loved working on this project, but the only problem was the photos made him hungry! At first he didn’t believe me when I told him all of the recipes are totally vegetarian (vegan). He ordered 2 copies for his sisters who are both vegetarian. How cool is that?

One sheet of the cookbook inner pages showing the rich, colorful full-page photographs and cool green text used for the recipe instruction pages and text throughout the book. You can also see part of the text and photos used for the AFRICA travel stories and recipe inspiration background.

In just a few short days the cookbooks will be delivered from the printer!

Learn more about the cookbook and watch my Kickstarter promo video here: Order my Vegan Cookbook!

Order my cookbook now and get:

• The Lotus and the Artichoke cookbook – softbound 1st English edition.
  216 pages in color, 100+ recipes, 80+ full page delicious food photos, artwork, tips & tricks, travel stories + more!
  Title page signed by the author (me!) on request.
• The Lotus and the Artichoke sticker pack with 4 different, durable indoor/outdoor stickers.
• The Lotus and the Artichoke bookmark
• Only $22.95 $21.95 + shipping (US & Europe: $4.95, Canada: $5.95, Asia: $6.95)

$21.95 – The Lotus and the Artichoke Cookbook $21.95 – The Lotus and the Artichoke Cookbook *Signed*

The post The Lotus and the Artichoke goes to print! appeared first on The Lotus and the Artichoke.

In the last few weeks I’ve been so super busy getting the design finished for the printed The Lotus and the Artichoke vegan cookbook, I’ve hardly had any time to get new recipes up on the website. The good news is: The cookbook is going to print this week, and I’ve got another time-tested favorite recipe inspired from my travels. This one is also in the cookbook, and it’s just too good not to share!

Along with the pineapple pancakes I recently posted, today’s dish has always been one of my favorite culinary memories of Thailand. I ate Vegetable Pad Thai at the street carts, at nice restaurants, in back alley neighborhood restaurants, and at the simple beach resort on Koh Chang. All over Bangkok you can get street food Pad Thai a dozen different ways. I always got the vegetarian stuff, which usually had tofu and vegetables, but sometimes just vegetables. For about thirty to fifty cents I’d get a steaming bowl of noodles and veg topped with sauce, crushed peanuts, and a lime slice or two. I usually dosed it with some more hot sauce and then sat down on the sidewalk somewhere to chow down.

I’ve had some amazing Pad Thai at restaurants in other parts of the world, too. The Boston Chinatown Eatery, which I’m told no longer exists, had some incredible Pad Thai Pak. (I also used to love their Thai Eggplant Basil!) Sadly, convincingly authentic Thai food is difficult to find here in Berlin. There are a few places I go to infrequently, but I usually find it more satisfying to make this dish at home. It’s a great small dinner party meal, and if you’re just cooking for 1 or 2, you can always save the leftovers for lunch the next day.

I’m constantly surprised by the number of Veg Pad Thai recipes online without any trace of tamarind sauce or paste. Years ago, when I was still living in Boston, I figured out that tamarind is like the secret ingredient to a good Pad Thai sauce. It seems to be in most store-bought Pad Thai sauce. Yes, you can get away with substituting a teaspoon of tomato paste (did I really just write that?) but you’ve really got to have fresh lime juice and decent soy sauce. Invest in a decent bottle of soy sauce – the dark or “superior” cheap stuff available at Asian markets everywhere has such a strong taste it overpowers all the delicious, more subtle flavors of anything except quick fried rice.

Vegetable Pad Thai – rice noodles with vegetables & tofu

serves 2 to 3 / time 45 min

Pad Thai:

• 5.5 oz / 160 g rice noodles (thin, flat)
• 7 oz / 200 g firm tofu pressed, see below
• 2 cups / 140 g broccoli cut in florets
• 1 medium carrot peeled, sliced thin
• 3.5 oz / 100 g baby corn chopped
• 3 Tbs oil
• 2 cloves garlic finely chopped
• 1 shallot or 2 scallions finely chopped
• 1 in / 2 cm fresh ginger finely chopped
• 1 red chili finely chopped OPTIONAL

Pad Thai sauce:

• 1 tsp tamarind paste
• 1 Tbs sugar or agave syrup
• 1 tsp corn starch
• 2 Tbs soy sauce
• 3 Tbs lime juice
• 2 Tbs water
  

Garnish:

• 1/4 cup / 30 g peanuts lightly roasted, crushed
• 1 cup / 50 g bean sprouts
• fresh coriander leaves chopped
• lime slices

1. Soak rice noodles according to package: Usually they need to be soaked in cold water 10 min.
2. Press tofu: Wrap in kitchen towel, apply weight 20-30 min to remove extra moisture.
3. Cut in cubes, triangles, or crumble.
4. Mix all Pad Thai sauce ingredients in a bowl or glass.
5. Heat oil in large pot or wok on medium high heat.
6. Add garlic, shallot, ginger, chili. Fry 2-3 min.
7. Add broccoli, carrots, baby corn, tofu. Fry until browned, stirring regularly, 7 min.
8. Drain noodles. Add to vegetables in large pot, mix well.
9. Add Pad Thai sauce. Mix well, fry stirring constantly, 4-5 min. Remove from heat. Cover, let steam, 5 min.
10. Plate, garnish with peanuts, sprouts, and fresh coriander. Serve with lime slices.

Variations:

Simple Pad Thai: omit broccoli, carrot, baby corn. Make and add only 1/2 to 2/3 amount of Pad Thai sauce. Vedic Indian fusion (No garlic or onions): substitute 1 tsp ground coriander, 1 tsp black mustard seeds, 1/8 tsp hing for garlic and scallions. Fry with ginger and chili. Creamy Pad Thai: Use 1/3 cup / 80 ml coconut milk instead of water and cornstarch for Pad Thai sauce. Cooked sprouts: Add the sprouts with noodles and lightly steam instead of using for garnish. Crispier Fried Tofu: deep fry or pan fry tofu cubes or triangles separately, add fried tofu to vegetables along with noodles at end.

The post Vegetable Pad Thai appeared first on The Lotus and the Artichoke.

Here’s a quick and healthy vegan recipe for one of my favorite salads. It’s great for lunch on its own, or as an appetizer before a soup or lighter meal. Instead of quinoa, you can use other grains like couscous or bulgar, or use the dressing, avocado and tomato on fresh greens, like spinach or arugula.

It’s also nice because in colder months you can serve the salad on warm quinoa. Warm salads are great!

This dressing of course also works very well for simple sprout salads, on endives, or all kinds of other salads and greens, simple and exotic. Experiment, enjoy, and feel good! You deserve it.

Quinoa Tomato Avocado Salad with Carrot Ginger Sesame Dressing

serves 3 to 4 / time 30 min

• 1 cup / 180 g quinoa
• 2 cups / 480 ml water
• 1/4 tsp salt
• 1/2 avocado chopped
• 1 tomato chopped
• mixed sprouts for garnish

Carrot Ginger Sesame Dressing:

• 1 carrot peeled, chopped
• 1/2 in / 1 cm fresh ginger chopped
• 1/4 cup / 30 g sunflower seeds toasted or soaked, ground
• 2 Tbs sesame seeds toasted or soaked, ground
• 2 Tbs olive oil
• 2 Tbs lemon juice
• 1 Tbs agave syrup
• 1 Tbs soy sauce
• 1/4 cup / 60 ml water
• 1/4 tsp salt

1. Bring 2 cups water to boil in a small pot. Add salt and quinoa. Cover, steam for 15-20 min. Remove from heat, fluff with fork. Cover, let sit for 10 min.
2. Blend all dressing ingredients in food processor, adding water last and adjusting to desired consistency.
3. Arrange cooked quinoa on plates, followed by chopped tomatoes and avocado.
4. Pour on dressing and garnish with sprouts or fresh herbs.

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In December 2000, I flew to Bangkok with a backpack and a few changes of clothes, a small stack of books, my first digital camera, a new state-of-the-art mini-disc player with Beatles and Red House Painters albums and some of my other favorite traveling music. I read most of my Lonely Planet – Thailand book on the plane and even slept a little with my head on the window. Soon we landed in Bangkok. It was my second trip to Asia, and I’d read so much and seen so many foreign films about the region and culture, but it still totally blew me away.

From my first day there, I started a tradition of eating pineapple pancakes for breakfast at the guesthouse in a little alley behind Khao San Road. During the day, I rode in auto-rickshaws with unscrupulous and amusing drivers, explored the temples and markets, my favorites being the giant reclining buddha at Wat Pho, and day trips to the incredible floating markets. I was also delighted to find great used bookstores on Khao San road. I actually read the first 70 pages of Alex Garland’s The Beach (which takes place in Thailand) while standing at the shelf in the bookstore before paying a few bucks for the tattered paperback and finding a café to finish the book.

I met many other fascinating backpackers from all over the world, had fun with my Thai phrasebook trying to talk to locals, took a million photos, and enjoyed the tropical weather and exotic cityscape. At night, I usually got Vegetable Pad Thai from street carts. I’d sit on the edge of the sidewalk near the fried bug carts to see if anyone actually ate the fried crickets, beetles, and other oddities. (Yes, they did, especially drunken backpackers stumbling out of bars in the midnight hours.)

I also enjoyed other dishes like Thai Eggplant Basil Curry, Red and Green curries with tofu and vegetables, and vegetable fried rice. Surprisingly, I preferred the vegetarian street food to the offerings of the many vegetarian restaurants in Bangkok. Fortunately, most all of my guesthouses also had decent restaurants, which worked well for breakfast and lunch. In the evening, I usually went exploring and tried more vegetarian street food from the carts.

Christmas was approaching, so I booked a bus ride to a small coastal town several hours away. From there, I took a ferry to Koh Chang (Elephant Island). Back then Koh Chang was still relatively undeveloped, unpaved, and unexplored in comparison to neighboring Koh Samui. Now both are touristy mega-resort destinations and the remaining less discovered islands remain somewhat guarded secrets among backpackers seeking quiet, peaceful retreats. In 2000-01, when I stayed there, Ko Chang was exactly that. I rented a thatched hut on the beach for about $7 a night. I woke up to the sound of the waves and went swimming at least twice a day. I ate my meals at the White Sands Beach resort, at small tables with an amazing view of the crystal clear, beautiful sea.

Almost very morning I ordered pineapple pancakes from the kitchen there. Ten minutes later I’d get a whopping plate of steaming pancakes cooked with crushed pineapple, and garnished with even more delicious fresh pineapple.

This vegan recipe is my best attempt to recreate those nostalgic pancakes with all the flavor and fun of the many breakfasts I had on my four week trip exploring Thailand, Vietnam, and Cambodia.

Paradise Pineapple Pancakes

makes 4-6 pancakes / time 30 min

• 1 cup / 150 g fresh pineapple chopped small
• 1 cup / 150 g flour
• 2 Tbs soy flour or corn starch
• 3 Tbs sugar
• 1 tsp baking powder
• 1/4 tsp cinnamon
• 1 cup / 240 ml soy milk
• 1/4 cup / 60 ml water (as needed)
• 1 tsp oil + oil for pan
• margarine
• powdered sugar for garnish
• agave or maple syrup

1. Mix flour, soy flour, sugar, baking powder, cinnamon in mixing bowl.
2. Add soy milk, water, 1 tsp oil and mix until mostly smooth, some lumps are okay.
3. Add chopped pineapple and stir a few times. Let batter sit for 10 min.
4. Heat a frying pan on medium heat. Apply a few drops of oil to pan and rub around with a paper towel.
5. Pour batter onto pan and spread pineapple flat with spatula.
6. Cook until bubbles form over surface of pancake, 3-4 min.
7. Turn pancake with a spatula and cook other side until golden brown, 2-3 min.
8. Transfer finished pancake to another pan on low heat to keep warm. Repeat for other pancakes.
9. Garnish with margarine, pineapple, powdered sugar, cinnamon. Serve with agave or maple syrup.

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This recipe is inspired by the famous Gibanica cheese pastry pies served throughout the Balkans. It’s a popular breakfast meal and savory snack I saw on menus and in bakeries in Montenegro and Croatia during my visit in October 2012. There are countless variations, including pastry pies with spinach, poppy seeds, walnuts, apples, and other fillings.

My recipe for vegan gibanica is best described as a curious cross between vegan quiche, lasagna, and strudel – all recipes which I just happen to have previously made for The Lotus and the Artichoke cookbook and this website. It’s no coincidence that the dish closely resembles Turkish and Greek cheese pastries, börek and tiropita. A glance at a map and we all know why. The Balkan states and their neighbors have their own variations (and names) for burek.

The type of puff pastry you use (or make!) will largely determine the outcome of your gibanica. Yesterday, I experimented with store-bought, organic pastry dough. With previous recipes, I’ve had better, lighter, puffier results with conventional (non-organic) pastry. The stuff is easy to find without animal ingredients, so I pretty much never make my own. Whole wheat pastry may be healthier and hippier, but I find it too dense and distracting in flavor. Same for spelt pastry and other fancy alternatives, but feel free to go wild, as you wish.

Traditionally, gibanica is served with thick, fresh homemade yogurt. I’ve yet to find truly satisfying vegan yogurt (especially in Europe). I had plain soy yogurt with this last night for effect and to (somewhat) honor the culinary custom. One day I’m going to try to make my own vegan kefir and yogurt. In fact, if you have any experience with that, please let me know.

Gibanica – Balkan Cheese Pie

serves 4 / time 60+ min

• 14 oz / 400 g puff pastry dough
• 2 Tbs margarine
• 7 oz / 200 g tofu
• 1 cup / 240 ml soy milk
• 1/4 cup / 30 g cashews lightly toasted, ground
• 1/4 cup / 30 g sunflower seeds lightly toasted, ground
• 1 Tbs sesame seeds lightly toasted, ground
• 3 Tbs chickpea flour
• 3 Tbs nutritional yeast flakes
• 3/4 tsp salt
• 1/4 tsp turmeric
• 2 Tbs lemon juice

1. Puree tofu and soy milk in a food processor or blender until smooth.
2. In large mixing bowl, combine tofu puree, ground cashews, sunflower and sesame seeds, chickpea flour, nutritional yeast, salt, turmeric, lemon juice. Mix well until smooth.
3. Preheat oven to 375°F / 190°C / level 5.
4. Melt margarine in a small pan on low heat.
5. Lightly grease a small (6 x 9 in / 16 x 24 cm) baking / casserole dish.
6. Roll out and cut pastry dough as needed to line dish. Brush with melted margarine.
7. Pour 1/3 of filling mix, spread evenly on pastry. Carefully top with another layer of pastry, brush with margarine.
8. Assemble another 2 or 3 layers until filling is used up, ending with a layer of pastry on top. Brush with margarine.
9. Bake for 40 to 50 min until pie has risen, filling is firm, and pastry is puffy and golden brown.
10. Allow to cool before cutting. Serve with soy yogurt or sour cream.

Variations:

Spinach-cheese gibanica: Add fresh chopped spinach on top of filling of each layer. Slightly sweet cheese gibanica: Omit turmeric, use 1/4 tsp salt and add 2-3 Tbs sugar to filling mix. Super cheesy: Add grated vegan cheese to each layer.

This recipe, and my vegan recipe for Grah – Balkan Bean Stew, were specially created for the cookbook and the entire travel made possible by my most generous contributor to the Kickstarter project. Thank you, Julia! I’m also grateful to my friends at Jets Like Taxis for the invitation to visit and travel with them. It was an incredible experience!

Check out some of the photos from the trip:

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When two of my good friends announced they’d be moving to Herceg Novi, Montenegro for several months this year, I was excited for them and thrilled at the opportunity to visit them in a new part of world. After they settled in, started with the language, and began making local friends, I booked my flight to Dubrovnik. I ordered a Serbo-Croatian phrasebook and I started reading about cultural and culinary traditions, politics, and the history of the region. My friends arranged for me to rent a studio apartment in their building, with a balcony overlooking the Bay of Kotor and the Adriatic Sea. For our visit to Dubrovnik, they booked a furnished flat with Rock Palace Apartments, and we got a kitschy and fun Jimi Hendrix themed place for a few days on the hillside overlooking the old city.

My biggest supporter of The Lotus and the Artichoke – Vegan Cookbook Kickstarter project made an amazing contribution which made the entire trip possible! For the reward, I’d signed up to visit a new place and bring back recipes based on the food there, plus lots of photography and artwork. So, along with briefly exploring two new countries with my location independent friends Ryan and Angela (of Jets Like Taxis), I got to sample and learn about traditional Balkan food. This included Croatian, Montenegrin, Serbian, and Bosnian culinary customs. I wasn’t surprised to hear that the local food is considerably influenced by neighboring cuisines: Mediterranean, Turkish, Greek, Italian, as well as Central and Eastern European cooking.

Admittedly, the West Balkans aren’t among the world’s most convenient countries for vegetarian and vegan eating habits, but the offerings of fantastic fruit trees, local vegetables, and great bakeries made for many good eats and great times. Also, at all of the restaurants I visited, everyone was understanding, helpful, and quick to suggest existing, modified, or even newly invented menu options from the kitchen. At “home”, I ate fairly simple: including things like buckwheat with apples and local cherry jam, local fresh bread, steamed kale and broccoli, raw carrots, olives and roasted red peppers, fresh orange juice, and pomegranates we’d picked from trees in the countryside and little towns.

This recipe for Grah – Balkan Bean Stew was inspired by our visit to Nishta vegetarian restaurant in the Old Town (Stari Grad) of Dubrovnik. Traditionally, along with beans, vegetables, and lots of paprika, Grah is usually made with a few ingredients I choose not to eat, so it was great to have it at a vegetarian restaurant. Of course, it would’ve been even better if I’d been served it at someone’s home! This hearty dish is quick and easy, can be modified in many ways to your liking, and goes with all kinds of things.

Following the recipe, check out some of my photos from the trip.

Hvala puno!

Grah – Balkan Bean Stew with mushrooms & seitan

serves 3-4 / time 30 min

• 2 Tbs margarine or oil
• 2 cloves garlic finely chopped
• 1 medium onion chopped
• 2 tsp paprika ground
• 1/2 tsp black pepper ground
• 2 bay leaves
• 1 cup / 3.5 oz / 100 g mushrooms chopped
• 7 oz / 200 g seitan or smoked tofu chopped
• 2 cups / 14 oz / 400 g white beans (cooked, drained)
• 1 cup / 240 ml water
• 1 Tbs cornstarch or flour + 1/4 cup / 60 ml water
• 2 Tbs nutritional yeast flakes or 1 Tbs vegetable broth powder
• 3/4 tsp salt
• fresh parsley chopped, for garnish

1. Heat margarine in large pot on medium heat.
2. Add garlic, onions, paprika, pepper. Fry, stirring constantly, 3-4 min.
3. Add bay leaves, mushrooms and seitan. Mix well, cook 2-3 min.
4. Add beans. Mix well, cook 2-3 min.
5. Stir in 1 cup water. Simmer on low, stirring regularly, 5 min.
6. Whisk cornstarch and 1/4 cup water. Add to pot, stir well.
7. Mix in nutritional yeast and salt. Simmer, stirring occasionally, 5-10 min.
8. Garnish with parsley and sprinkled paprika. Serve with bread.

Variations:

More veg: Along with (or instead of) mushrooms, add chopped carrots, red pepper, and/or tomato.

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