22 Lessons from The Vegan Zombie Germany Tour

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From September 23 to October 1, 2014, I was on tour with Chris & Jon from The Vegan Zombie. We visited 7 cities in 9 days and put on book signings, cooking demos & dinner parties all across Germany. All together we drove over 4000 km, sold hundreds of our vegan cookbooks, and met hundreds of amazing people. We also filmed videos for our partners and sponsors, made tour videos every day, and even filmed a cooking video together for TVZ on YouTube. It was a wild adventure, with lots of ups and downs.

The Vegan Zombie - The Lotus and the Artichoke Germany Tour 2014

Get our cookbooks here:

Watch tour videos on YouTube here.

22 Lessons from The Vegan Zombie Germany Tour

1. You are always an ambassador.

Everywhere you go, you are an important representative of your ideals and identity. Wherever I was on tour, I struggled to manage frustrations and expectations. A prime example of this was on the drive back from Frankfurt to Berlin. At an autobahn rest stop I asked about the veggie burger and was told it was definitely vegan. I was shown the ingredients list and ordered it, because I was hungry as hell and it looked “safe”. Well, I got a super sad looking burger smothered in mayo, and fries that tasted extremely suspicious. I sent it all back to the kitchen and really tried not to get upset. Quickly, I became aware that my attitude and behavior form ideas about what vegans are like. I really did my best to be understanding and fair, despite dealing with poor customer service and a lot of crappy excuses and misinformation. It’s important to remember: Not everyone understands my reasons and convictions for my lifestyle and dietary choices. What I do and say help form others’ ideas of vegans. I strive to be a good example of an open-minded, non-dogmatic vegan traveler. If I leave a situation and people think less of vegans or the many reasons I strive for this lifestyle, I have failed.

2. Matcha. Espresso. Yes, please.

Driving all night, spending hours in the kitchen and on the road is not easy. I travel with my matcha bowl and whisk. I have a matcha every morning to help me focus and get into my day’s groove. It’s important to take breaks from cooking and managing and have an espresso in the afternoon. I do prefer the soft glow of matcha green tea, but hey, the world isn’t fully outfitted with matcha bars. Yet. Particularly on the longer drives, coffee helped me get through some sleepy and exhausted times. It’s not just about the caffeine: Sticking to routine is helpful to stay balanced and in tune.

3. The universe provides

I tried to manage and plan all aspects of the tour so we always had places to stay in all of the cities that we visited. Sometimes this wasn’t really possible and plans changed quickly. Sometimes you just have to push through and drive on and know that all the arrangements will be sorted. Staying in hotels is boring and impersonal. I prefer to go to events and talk to new and old friends if we need a place to stay. We always found people that gave us a couch or bed to sleep in. It always worked out, and our hosts were awesome. I always felt grateful. We arrived in Solingen in the morning after a six hour drive and were offered bunk beds and a shower at the venue. In Hamburg, we finished the cooking show and quickly found hosts for the night. In Berlin, we were fortunate to have a neighbor give the boys a bed and couch when we realized another night at my place would be too crowded. In Mainz, when we were all at the end of our rope after over a week on the road – countless hours of cooking and driving – we knew the hotel room would prove too small for the three of us. My friend Jens took me to his house and gave me a bed. When you focus on opportunity and stay positive, it’s amazing how things go your way. Also with the driving, there were times we worried we’d never cover the distances we needed to in time and that we’d miss events or arrive late. I kept optimistic and drove on. The roads cleared, extra helpers were always there in the kitchen, and we managed to make every event awesome.

4. Make time for sightseeing.

Because we were on such an aggressive schedule, we were left with little time for sightseeing and relaxing. So we ended up seeing lots of the autobahn and kitchens all across Germany, but the boys didn’t get to see nearly as much of the actual cities and country that we traveled in, and I regretted this. Fortunately, our friends in Hamburg woke up early and took the guys out for some morning sightseeing. This was when I realized just how little of all the cities we were seeing. Not only did we never have time for restaurants, but we never got to really just walk around and take in some of the great sites and culture that Germany offers.

5. Too much is better than too little.

Somehow, we always managed to buy more groceries and make more food than we needed. There were often leftover brownies, an extra pot of soup, half a crate of unused avocados, or twice as many frozen bananas as we needed. Still , this is much better than running out of the yummy stuff that fans and dinner party guests had traveled far and wide to share with us. Also, even though we definitely did too much in a crazy, short period of time, I prefer it over not having done enough.

6. Bikes rule. Cars suck.

In Hamburg, I was able to borrow a bike and was on a rainy night bike ride. In the morning I got to ride around, too. It ruled, and really put me in a good mood. Germany cities are usually great for bikes. So much more relaxing and interactive to be on a bike touring around than sitting in a car for hours on end. Cars are death traps and weapons. Bikes don’t need parking spots, endless amounts of fuel, and get you around cities much better. The tour would not have been possible without a car, but yeah… the bike time was sweet. I need to fix up my bikes in Berlin and get out more.

7. Drive at night.

I hate traffic. I’d rather drive all night and get somewhere in half the time, than have a leisurely lie-in and long breakfast and spend twice as long stuck in a car. Often stuck in a line of cars and construction sites. Several times, particularly when I was alone, but also with Chris and Jon, I rolled down the window and turned up the music and enjoyed the highway. That’s not really possible during the day when there are 5 times as many cars on the road, and all the constructions site and accidents are grinding traffic to a halt. Also, I should have shared the driving more. I was nervous because I’ve had so many bad experiences with rental cars and insurance.

8. Shop early, shop smart.

Several times on the tour we had to squeeze in a visit to the shops to get our ingredients for cooking shows and dinner parties. It was totally stressful. I really wish I’d planned this aspect of the tour better so we could’ve had more time to get everything we needed. It would have been much better to have organized all the groceries and ingredients in the car so we always knew what we had and didn’t have to play guessing games with the spice supply.

9. Watch out for Porsches. And Ferraris.

Stay right on the highway and expect that when the autobahn speed limits disappear, Hans & Dieter will come blazing up the left lane in their sporty convertible going 240 kmph. Driving on the autobahn is awesome, and it was great to have a modern rental car that can keep up, but I’m often taken aback by how fast and sudden the speed demons come ripping past you.

Essen Veganz The Vegan Zombie Germany Tour 2014

10. Cookbook fans = The best.

Everywhere we went we met incredible people. In every city, at every event, we came into contact with some really great folks. In Frankfurt, the boys got a walking tour around town from our new friends. We talked for hours with super cool fans in all of the Veganz stores. We met mega-fans at every stop, including the young lady who brought us vegan spare ribs. Another super fan brought crocheted Vegan Zombie dolls for the guys. So cool! Every time we set up the table with our books, we got into conversations with our neighbors, biz partners and fans. People brought us food, gave us hugs, made us laugh, let us pet their dogs. I totally love experiencing everyone’s stories and enthusiasm. People were also wonderful for helping us out with tour logistics: arranging places to stay, directing us to grocery stores and parking spots, taking us around town, cooking for or with us, helping us set up, loading the car… all kinds of support and help!

11. Two days on, One day off.

The next time I plan a tour, I will make sure that there are rest days. We often went 2 or even 3 days with little or no sleep, and this was my biggest regret of the tour. My mood goes south when I haven’t slept, and simple tasks and decisions take three times as long. We hit 7 cities in 9 days, and I really wish we’d had at least 12 days. It was totally nuts! We could have had more time off for sightseeing, sleeping, chilling with friends and fans, etc.

12. Sleep is good.

As I just mentioned, we were really sleep deprived on the tour. It led to short tempers, fussiness, and lack of focus. When I watch the videos of our TV interviews and see photos of the tour, I realize I was not nearly as awake and rested as I felt. I was running on adrenaline and excitement and some magical energy reserve for the majority of the tour. At one point we didn’t really sleep for 3 days: After cooking and hosting a dinner party in Munich all day, we drove all night to Solingen for the VeggieFest where we did cooking shows and our cookbook table, then drove all night to Berlin. Then we cooked breakfast at Chaostheorie, then did a dinner party at Fast Rabbit. It’s insane that it all worked out. We averaged about 4 hours of sleep a night on the tour, and had events Every Single Day. Totally crazy. I think we literally became Vegan Zombies, or at least I think I did. The tour was tons of fun, but we would’ve enjoyed it even more and appreciated the time together much more if we’d had at least six hours of good sleep every night. Most important lesson of the tour, definitely.

13. Bring a sleeping bag.

Maybe it all goes back to being a boy scout when I was young: I like to be prepared. Not knowing I’d ever need it for the tour, but not wanting to rely on others, I packed my trusty travel sleeping bag. In Hamburg, I stayed with a friend who’d just moved into a new place and didn’t have much more than a mattress, let alone blankets and furniture. She camped out on the living room sofa with a borrowed blanket, and I slept fantastically (even if only for about 4 hours) in my sleeping bag on the bare mattress. Waking up in a sleeping bag reminds me of camping trips, and sleeper trains in Asia. I love it.

14. Showers are good. Bathtubs rule.

I honestly don’t remember the last time I lived in a place with a bathtub. I miss taking a hot bath once in a while. So it was so great that the apartment we had in Frankfurt had one. Whenever I travel and there is a bathtub, I get happy. We were lucky on this tour actually. We pretty much always found time to shower and bathe and freshen up before or after a long day on the road and/on our feet.

15. Shut up & cook!

I won’t lie, I can be a pain in the arse in the kitchen. Crowded kitchens are tough. In Mainz, there were up to six of us in the kitchen cooking 5 courses for 50 people. And two reporters following us around with notepads and video cameras. It’s best to focus on your tasks and let others focus on theirs. I have to learn to let go more, and speak less. The dinner parties were the most enjoyable and rewarding aspect of the tour, but they were also high stress and fast paced. We worked much better when we just did our work and left our egos and emotions out of things. Also, it’s awesome to work with professionals. Christoph at Fast Rabbit is a godsend. That guy can work so fast, and so smooth. Without him, the Berlin Dinner Party would’ve been hell. He’s got so much experience, and killer kitchen skills. It’s a gift to work with him. All of us work and cook differently, and Chris, Jon and I were managing so many things to make these events happen. Sometimes I got frustrated or overwhelmed by the amount of work and lack of time. But every time I watched the videos Chris made from the tour and events, I realized how crucial his tasks were, and I realized getting antsy or anxious didn’t really help anything. Jon is also great in the kitchen, and was brilliant with the cleanup. When you’re staring at 20 butternut squash that need to be cut up, or 100 dirty dishes, or realize 22 plates of dessert have to go out in 5 minutes, it’s easy to freak out. Breathe. Divide and Conquer. Realize it will all get done. And it did.

16. Reporters can make me crazy.

I love TV folks, magazine journalists, newspaper reporters, and bloggers. We love promotion and exposure. What I don’t like is having a camera in my face for 4 hours when I’m trying to prep, cook and serve a giant dinner party. I need to learn how to set clear rules and time limits for press people. Or else I’ll tell them exactly what I’m thinking and how much they’re in the way at crucial times. And they’ll make video interviews of me looking exhausted, frustrated and foolish. At least twice, I look like total crap on video because I was way too tired and focused on other stuff. I need to be better prepared for it. Or just be faster at answering questions and getting it out of the way early and efficiently.

Want to see me exhausted after 6 hours of driving, 4 hours of cooking 50 meals… doing a video interview in German? Yes, I actually said “Cheesecake” when I meant “Cheesesteak”. WTF!

17. Kitchens are quirky.

Don’t expect every kitchen you work in to have fancy blenders, good knives, predictable ovens, the right pots and pans, or all the spices you need. I know this, as I’ve done dinner parties, cooking demos and classes in dozens of kitchens. Still, I get bent out of shape most of the time I have to get things done in a kitchen I don’t know. We did pretty well, all things considered. For future tours I need to get more informed in advance about kitchen equipment and think about traveling with more of my own gear. Looking back, it’s pretty amazing we pulled off as much as we did with what we had. In Mainz, Jon made 2 giant pots of blended soup with a single immersion blender, and I made frozen banana sorbet for almost 50 people using a basic blender. All because I’d assumed we’d have a Vitamix or other high-performance blender, since I’m used to always having one. Or more. Chris also managed to bake incredible brownies working in small kitchens all across Germany, and with ovens of all sizes, shapes and (irregular) temperatures.

18. Learn how to draw unicorns.

When I sign cookbooks, I always offer to draw some fun pictures and write a cute dedication. In Mainz I learned the hard way that I don’t know how to draw unicorns off the top of my head. My deepest apologies to the dinner party guest who got some kind of lopsided horse bear with a horn drawn on the title page of her copy The Lotus and the Artichoke.

19. Find time alone.

3 guys driving, cooking, and hanging out almost 24 hours a day for 9 days is a LOT. We did okay at finding personal time and personal space. A few times we had our own rooms and place to stay. This helped a lot. The next time around, I’ll try to find more opportunities for everyone to tend to themselves and keep a bit of their private, personal routines. We didn’t get much time for exercise, music, computer geek time, phone/skype calls, emails and such. I also wish I’d had more time to read and mediate on the tour. Thankfully, cooking is a great meditation. The stereo in the car was great for rocking out a few times. I enjoyed time with family in Berlin, and would’ve gone nuts without seeing my son any longer than I did. And getting on a bike in Hamburg was also a blessing. Next time we’ll have more time.

20. Oktoberfest is hilarious.

We only spent an hour and a half at Oktoberfest after the book signing event at Veganz in Munich. But it was great. I’ve been to Oktoberfest twice before and enjoyed it, even though there are a lot of sloppy drunks around. It’s just fun to walk around, eat a pretzel as big as your head, have a drink, watch the amusement park rides, and get into the spirit of an intense gathering. I’m really glad Chris and Jon got to see it, too. Our friend Claudi (Claudi goes vegan) was a terrific host, and it was great to have her with us. Next time we’ll arrive earlier so we can get to the vegan food booth!

21. Relax & enjoy.

Sure, we had some time on the tour to just chill, chat and enjoy ourselves. Even aside from a lack of sightseeing and sleep, I wish we’d been more chilled out and really appreciated how amazing and incredible the tour was. We did well. We had a super successful tour, made all of our events, sold hundreds of books, cooked for hundreds of people, and learned an insane amount about ourselves, each other, the scene, the kitchen, cooking, and other people. It’s super important to take moments, no matter how short, to just breathe and smile.

22. Give thanks!

Thank you to everyone who made this tour possible and excellent. Above all, I thank Jon & Chris from The Vegan Zombie for their trust, patience and power on this wild ride. I had an unforgettable time! Big thanks to all our partners & sponsors, and all the kitchens & couches along the way. A special thanks to everyone who came out to see us at our book signing events, cooking shows, dinner parties, and other events. Here are just some of the people we love:

Get our cookbooks here:

Watch tour videos on YouTube here.

3 Months in Mexico

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Mexico - Lady Death - Dia de los Muertos - Tepoztlán

Greetings from Gorgeous and Sunny Mexico!

I’m taking a break from the German winter, and spending three months exploring and experiencing Mexico. I’ve been here twice before, but it’s been years. This time I wanted to spend several months here to really get to know the people, the culture, the language, the places, and of course: THE FOOD!

I’ve already spent a few weeks researching the wide variety of Mexican cuisine in more than a half dozen locations including Mexico City, Tepoztlán, Guanajuato, San Pancho, Sayulita, Buceriás, and La Peñita de Jaltemba.

Since last month, I’ve been based in the sleepy village of Lo de Marcos, Nayarit. I’ve rented a house just a few blocks from the Pacific. There’s an amazing kitchen, fantastic garden full of herbs, lots of little vegetable markets and even a truck that drives around town selling fruits and vegetables. It’s a little mini paradise! Warm. Sunny. Friendly. Authentic. Down-to-Earth. I’ve been doing yoga every morning and I even got a surfboard and have been having fun in the ocean almost every day.

I’ve already developed over 40 new recipes which I’m planning for my next cookbook of vegan recipes inspired by my travels. This book will be about my travels in Mexico, life here, adventures in the kitchen and much more. It will be full of stories and original artwork, similar to my first cookbook: The Lotus and the Artichoke – Vegan Recipes from World Adventures.

Here are a few photos from the last few weeks. I hope to be posting more, soon!

Guanajuato, Mexico

Guanajuato Kitchen JPM - Vegan Cooking in Mexico

Vegan Soy-Potato Tacos - Lo de Marcos

JPM with Surfboard in Lo de Marcos, Mexico - Vegan Cooking AdventuresMexico - Lady Death - Dia de los Muertos - Tepoztlán

Greetings from Gorgeous and Sunny Mexico!

I’m taking a break from the German winter, and spending three months exploring and experiencing Mexico. I’ve been here twice before, but it’s been years. This time I wanted to spend several months here to really get to know the people, the culture, the language, the places, and of course: THE FOOD!

I’ve already spent a few weeks researching the wide variety of Mexican cuisine in more than a half dozen locations including Mexico City, Tepoztlán, Guanajuato, San Pancho, Sayulita, Buceriás, and La Peñita de Jaltemba.

Since last month, I’ve been based in the sleepy village of Lo de Marcos, Nayarit. I’ve rented a house just a few blocks from the Pacific. There’s an amazing kitchen, fantastic garden full of herbs, lots of little vegetable markets and even a truck that drives around town selling fruits and vegetables. It’s a little mini paradise! Warm. Sunny. Friendly. Authentic. Down-to-Earth. I’ve been doing yoga every morning and I even got a surfboard and have been having fun in the ocean almost every day.

I’ve already developed over 40 new recipes which I’m planning for my next cookbook of vegan recipes inspired by my travels. This book will be about my travels in Mexico, life here, adventures in the kitchen and much more. It will be full of stories and original artwork, similar to my first cookbook: The Lotus and the Artichoke – Vegan Recipes from World Adventures.

Here are a few photos from the last few weeks. I hope to be posting more, soon!

Guanajuato, Mexico

Guanajuato Kitchen JPM - Vegan Cooking in Mexico

Vegan Soy-Potato Tacos - Lo de Marcos

JPM with Surfboard in Lo de Marcos, Mexico - Vegan Cooking Adventures

German Lebkuchen (Elisenlebkuchen)

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German Lebkuchen Cookies - The Lotus and the Artichoke - Vegan Cookbook

German Lebkuchen – Traditional Christmas Cookies

makes 12-14 / time 45 min

Cookie dough:

  • 2/3 cup / 100 g almonds ground
  • 2/3 cup / 100 g hazelnuts ground
  • 2/3 cup / 150 g sugar
  • 1/3 cup / 50 g flour
  • 3 Tbsn soy flour
  • 1/2 cup water
  • 3 Tbsn apricot or orange marmelade
  • 1/4 cup / 25 g candied lemon peel (Zitronat) or dried figs finely chopped
  • 1/4 cup / 25 g candied orange peel (Orangeat) or dried dates finely chopped
  • pinch salt
  • 1/2 tsp vanilla extract
  • 12 to 14 baking wafers (70 mm)

Spice mix:

  • 1/4 tsp cinnamon ground
  • 1/4 tsp cardamom ground
  • 1/4 tsp cloves ground
  • pinch black pepper ground
  • pinch nutmeg ground
  • 2 Tbsn cocoa powder OPTIONAL

For decoration:

  • Orange zest, almonds, hazelnuts, candied orange and lime peel
  1. In a medium bowl, mix soy flour, sugar, marmalade, water well until mixture is smooth.
  2. In a food processor, chop candied orange and lemon peels or dates and figs very finely. (If using dates and figs, add 1/2 Tbsn orange zest + 1/2 Tbsn lemon zest.)
  3. In a large bowl, mix ground nuts, flour, salt, vanilla, and spice mix. Add contents of other bowl and chopped peels or dried fruit. Mix well to form smooth and moist dough.
  4. Refrigerate 1 hr, or preferably, overnight.
  5. Preheat oven to 375°F / 190°C / level 5.
  6. Line baking tray with baking paper. Top a baking wafer with a heaping tablespoon of dough. Press down to form round and mostly flat cookies. Repeat with rest of the dough and wafers. Place well-spaced on baking tray. No baking wafers? Form flat and round cookies with a spoon and place directly on baking paper.
  7. Bake for 12 to 15 minutes. Note: Cookies will still be soft and similar shape when done.
  8. Remove from oven, allow to cool.

3 types of icing:

Chocolate icing:

  • 2 oz / 50 g dark chocolate
  1. Melt chocolate in medium pot set into larger pot of hot water.
  2. Apply melted chocolate with spoon or baking brush on cooled cookies. Garnish carefully, let cookies dry.

Plain icing:

  • 3 Tbsn water
  • 2 Tbsn sugar
  1. Mix water and sugar in small pot on medium heat until sugar is dissolved. Allow to cool.
  2. Brush on/pour over with spoon on cooled cookies. Garnish carefully, let cookies dry.

White icing:

  • 3 Tbs powdered sugar
  • 1 Tbs coconut milk or soy cream
  1. Whisk powdered sugar and coconut milk or soy milk in small bowl. Mix well until thick and creamy, adding sugar or liquid as needed.
  2. Spread icing over cookies with spoon to fully cover. Garnish carefully, let cookies dry.

German Christmas Cookies - The Lotus and the Artichoke - Vegan Recipes from World Adventures

German Gingerbread Christmas Cookies with Matcha Sorbet and Blueberry Sorbet - The Lotus and the Artichoke German Lebkuchen Cookies - The Lotus and the Artichoke - Vegan Cookbook

Elisenlebkuchen

12-14 Stück / Zubereitungszeit 45 Min.

Lebkuchenteig:

  • 2/3 Tasse / 100 g Mandeln gemahlen
  • 2/3 Tasse / 100g Haselnüsse gemahlen
  • 2/3 Tasse / 150 g Zucker
  • 1/3 Tasse / 50 g Mehl
  • 3 Tbsn Soyamehl
  • 1/2 Tasse / 120 ml Wasser
  • 3 EL Aprikosen- oder Orangemarmelade
  • 1/4 Tasse / 25 g Zitronat sehr fein gehackt
  • 1/4 Tasse / 25 g Orangeat sehr fein gehackt
  • Prise Salz
  • 1/2 TL Vanillinzucker
  • 1 TL Wasser
  • 12 – 14 Backoblaten (70 mm Durchmesser)

Gewürzmix: 1 EL Lebkuchengewürz; oder:

  • 1/4 EL Zimt gemahlen
  • 1/4 EL Kardamom gemahlen
  • 1/4 EL Nelken gemahlen
  • 1 Prise schwarzer Pfeffer gemahlen
  • 1 Prise Muskat gemahlen
  • 2 EL / 10 g Kakaopulver AUF WUNSCH

Zum Garnieren:

  • Orangenabrieb, Mandeln, Haselnüsse, Orangeat oder Zitronat
  1. Soyamehl, Zucker, Wasser und Marmelade in einer mittelgroßen Schüssel vermischen und cremig rühren.
  2. Orangeat und Zitronat in Küchenmaschine sehr fein häckseln.
  3. Gemahlene Nüsse, Mehl, Vanillinzucker, Salz, wenn gewünscht Kakaopulver und Gewürzmix in großer Schüssel vermischen.  Gehacktes Orangeat und Zitronat sowie Mischung aus anderer Schüssel unter- und gut verrühren, bis ein glatter feuchter Lebkuchenteig entsteht.
  4. Über Nacht oder mindestens 1 Stunde im Kühlschrank ruhen lassen.
  5. Ofen auf 375°F / 190°C / level 5 vorheizen.
  6. Backblech mit Backpapier auslegen. Mit einem Esslöffel einen großzügigen Kleks Teig auf eine Oblate geben und flach in Form drücken. Restlichen Teig auf Oblaten verteilen. Oblaten mit genügend Abstand auf Backblech setzen.
  7. Lebkuchen in den Ofen schieben und ca. 15 Min. backen. Die Lebkuchen sollten nach dem Backen noch weich sein und ihre Form kaum verändert haben.
  8. Aus dem Ofen nehmen und abkühlen lassen.

3 Glasuren:

Schokoladenüberzug:

  • 50 g dunkle Schokolade
  1. Schokolade kleinbrechen und in kleine Schüssel geben. Kleine Schüssel in größeren Topf mit heißem Wasser stellen und Schokolade schmelzen lassen.
  2. Glasur mit Löffel oder Backpinsel auf Oblaten streichen. Vorsichtig garnieren und trocknen lassen.

Klare Zuckerglasur:

  • 3 EL Wasser
  • 2 EL Zucker
  1. In kleinem Topf Wasser und Zucker mischen und auf mittlerer Flamme erhitzen bis sich der Zucker aufgelöst hat. Abkühlen lassen.
  2. Mit Löffel oder Backpinsel auf die Oblaten streichen. Vorsichtig garnieren und trocknen lassen.

Weiße Zuckerglasur:

  • 3 TL Puderzucker
  • 1 TL Kokosnussmilch oder Sojasahne
  1. In einer kleinen Schüssel den Puderzucker und die Kokosnussmilch / Sojasahne gut verrühren bis eine cremig-feste Masse entsteht. Je nach Konsistenz Puderzucker oder Flüssigkeit hinzufügen, wenn die Glasur noch zu dünn oder schon zu zäh ist.
  2. Mit einem Löffel auf die Oblaten geben bis diese ganz bedeckt sind. Vorsichtig garnieren und trocknen lassen.

German Christmas Cookies - The Lotus and the Artichoke - Vegan Recipes from World Adventures

German Gingerbread Christmas Cookies with Matcha Sorbet and Blueberry Sorbet - The Lotus and the Artichoke

Blackberry Beet Smoothie

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Blackberry Beet Smoothie - The Lotus and the Artichoke - Vegan Recipes from World Adventures

For years, I’d been dreaming of getting an awesome blender and making the transition from juice guy to smoothie guy. I’ve been into juicing for almost a decade, making a fresh juice about 4 or 5 times a week. When I go through phases of more raw living and detox days, and especially when I do a juice fast a few times a year, my juicer gets some serious play in the kitchen. Well, life took an amazing turn for me about two weeks ago…

I got a super duper, high-powered blender: a Vitamix Super TNC 5200. And I’m in love. I knew I’d love it, but I didn’t know I’d love it this much. It’s awesome for smoothies (duh!) but I also use it at least once more nearly every day for sauces, soups, spreads, desserts… in other words, all kind of prep work and kitchen fun. I also never expected it’d replace pretty much all of my favorite kitchen appliances, or at least fill them with envy. It’s kind of crazy how I just don’t need my small or large food processor anymore, and even my trusty coffee grinder, which I used daily for grinding nuts and spices has taken a back seat. Poor guys! Anyone want a used blender / food processor? Seriously, come and pick it up in Berlin.

Let’s be honest. These things are pricey, especially if you live in Europe, as I do, and get these goodies as imports from the U.S.. I keep telling people when they ask me: Could it possibly be worth the investment? Well, if you cook and blend a lot, and if you love smoothies; Yes. Find the funds, take the plunge. (In the intro to my cookbook, I talk about getting the best tools you can afford, and considering practical needs, priorities, as well as budget.) Soon, you’ll be wondering how you ever lived without a power blender. All the blenders I had over the years were difficult to clean and I avoided using them. This one’s a totally different story: Simple to clean and practically indestructible. It’s fun. It’s awesome.

Of course, there are other brands and models. It shouldn’t be too hard to find something that you can afford. And if you’re already buying smoothies outside the house regularly, in a few months you’d probably have spent the same amount of money. (Based on my current Smoothie Addiction, I’d be spending over 50€ a week if I was buying them, not making them at home. Instead, I probably spend about 5 or 6€ a week on fresh, mostly organic ingredients for juices and smoothies.)

Since I love to travel, I’m already starting to wonder how I’ll feel when I leave home for a few weeks or months (for example, this coming winter during my planned Mexico trip) and won’t have my beloved smoothies just about every morning. I guess I’ll be back to the stick blender, which fits well enough in my backpack and does the job. After all, I got by in India for a year without a juicer, and the stick (immersion) blender and small food processor I got there were enough. For several weeks in Africa I was always able to get by with a simple citrus press. So yeah, I’ll survive.

Enough about the blender! Give me the smoothie!

This smoothie recipe, a Blackberry Beet Smoothie (with lots of other fun stuff in it, too) is part of a series of smoothies I plan to post about. Many of them have stories that relate to my travels and places I’ve lived in the 40+ countries I’ve seen. But this one is just fun and delicious. I’ve always loved beets and berries. I could talk about how beets remind me of India and berries about my childhood days of scouting trips in the forests of Northeastern America. Nah… Let’s get on to the tasty stuff.

If you don’t have a power blender (yet), you could make this with a standard blender, or even an immersion blender. Just chop the stuff well, and soak the nuts and seeds longer. Or use cashew butter. Be creative, have fun. It’s your smoothie now. Enjoy!

Blackberry Beet Smoothie - The Lotus and the Artichoke - Vegan Recipes from World Adventures

Schon seit Jahren träume ich von einem Supermixer und meiner Verwandlung vom Saft- zum Smoothie-Junkie. Mit dem Entsaften habe ich vor fast 10 Jahren angefangen und trinke seitdem wenn’s klappt 4-5 Mal pro Woche frischen selbstgemachten Saft. Vor allem wenn ich wieder ein paar Tage mit mehr Rohkost oder zum Entgiften einlege, oder beim Saftfasten ein paar Mal im Jahr, bekommt mein Entsafter  wieder einiges zu tun und wird Chef der Küchengeräte. Das lief so bis vor zwei Wochen, als sich eine entscheidende Wendung in meinem Leben vollzog…

Ein super duper Hochleistungsmixer zog in meine Küche ein: der Vitamix Super TNC 5200. Ich bin total verliebt. Mir war klar, dass es toll werden würde mit uns beiden. Aber gleich so wahnsinnig toll? Er ist einfach großartig – ob Smoothies (*tataaa*), Soßen, Suppen, Aufstriche, Desserts – er kann tatsächlich alles. Ich hätte auch nicht gedacht, dass er fast alle meine anderen Lieblingsküchengeräte ersetzen oder wenigstens vor Neid erblassen lassen würde. Kaum zu glauben, aber ich habe meine kleine und meine große Küchenmaschine in Rente geschickt, und sogar meine heiß geliebte Kaffeemühle, die ich immer zum Mahlen von Nüssen, Samen und Gewürzen verwende, staubt schon ein wenig ein. Arme Maschinchen! Braucht vielleicht jemand eine Küchenmaschine / Mixer aus zweiter Hand? Kommt nach Berlin und holt sie ab, kein Witz.

Aber seien wir ehrlich: So ein Hochleistungsmixer hat schon seinen stolzen Preis, gerade wenn man in Europa lebt, so wie ich, und sich so ein Schätzchen als Import aus den Staaten besorgt. Die Frage aller Fragen ist also: Lohnt sich diese Investition wirklich? Naja, wenn du viel kochst, mixt und zerkleinerst, und wenn du ein Smoothie-Fan bist: Absolut. Kratz das Geld zusammen und gönn ihn dir.  Du wirst dich schnell fragen, wie du vorher überhaupt ohne leben konntest. Alle meine vorherigen Mixer ließen sich nur schwer sauber machen, weshalb ich sie schließlich nur selten benutzt habe. Nicht so beim Vitamix: Er lässt sich ganz einfach säubern und ist quasi unkaputtbar. Es ist einfach großartig und macht extrem viel Spaß.

Es gibt natürlich noch andere Marken und Modelle, und du findest bestimmt etwas in deiner Preisklasse. Aber falls du dir schon häufig unterwegs Smoothies kaufst, wirst du in wenigen Monaten wahrscheinlich genauso viel Geld ausgeben. (Gemessen an meiner momentanen Smoothie-Abhängigkeit würde ich wahrscheinlich über 50€ pro Woche für gekaufte Smoothies ausgeben, wenn ich sie nicht zu Hause machen könnte. Stattdessen investiere ich ca. 5 bis 6€ pro Woche in frische, meist Bio-Zutaten für Säfte und Smoothies.)

Weil ich gern reise, frage ich mich jetzt schon, wie es mir gehen wird, wenn ich wieder mal ein paar Monate weg bin (z.B. diesen Winter, da steht Mexiko auf dem Programm) und nicht mehr jeden Morgen meinen geliebten Smoothie schlürfen kann. Wahrscheinlich muss es dann der Pürierstab tun, der passt noch in den Rucksack. Immerhin habe ich es in Indien schon mal ein Jahr ohne Entsafter, aber dafür mit kleinem Pürierstab und einer kleinen Küchenmaschine ausgehalten. In Afrika habe ich mehrere Wochen mit einer einfachen Zitronenpresse überlebt. Irgendwie wird’s schon gehen.

Jetzt aber genug zum Thema Supermixer! Her mit dem Smoothie!

Dieses Smoothie-Rezept – Brombeer-Rote-Bete – soll der erste Teil einer ganzen Serie auf diesem Blog sein. Viele Rezepte haben eine Vorgeschichte und hängen mit meinen Reisen und all den Orten der über 40 Länder zusammen, in die es mich verschlagen hat, und wo ich mal kürzer und mal länger hängen geblieben bin. Dieses Rezept ist einfach lecker und macht gute Laune. Auf Beeren und rote Bete stehe ich seit jeher. Ich könnte mich jetzt darüber auslassen, dass mich rote Bete an Indien und Beeren an meine Kindheit und Pfadfinderausflüge in die Wälder des US-amerikanischen Nordostens erinnern. Och nö, ich spule lieber zum leckeren Teil des Ganzen vor.

Falls du (noch) keinen Hochgeschwindigkeitsmixer hast, kannst du das Rezept auch mit einem normalen Mixer oder sogar einem Pürierstab ausprobieren. Dann aber alle Zutaten vorher gut klein hacken und die Nüsse und Samen länger einweichen. Oder Cashewbutter verwenden. Sei einfach kreativ und hab Spaß. Es geht hier schließlich um deinen Smoothie. Hau wech!

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Kochen ohne Knochen Interview

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Interview Kochen ohne Knochen Das Vegane Magazin Justin P. Moore on the balcony

Interview Kochen ohne Knochen Das Vegane Magazin Justin P. Moore layout

I was recently interviewed for Kochen ohne Knochen – Das Vegane Magazin. The original interview is in German, but I’ve translated it here for you to read in English, and added more detail to a few answers. I also included photos from the printed magazine’s design and layout for the article. I’m super pleased with how it turned out.

Justin P. Moore – World Traveler & Vegan

Interview with Kochen ohne Knochen – Das Vegane Magazin
Issue #12

Justin, an American living in Berlin, has traveled to more than 40 countries and compiled over 100 delicious recipes. In his cookbook, The Lotus and the Artichoke (first published in English) which was recently published in German, he documents his culinary adventures from around the world.

Interview Kochen ohne Knochen Das Vegane Magazin Justin P. Moore on the balcony

Interview Kochen ohne Knochen Das Vegane Magazin Justin P. Moore layout

 

Justin P. Moore – Veganer und Weltreisender

Interview mit Kochen ohne Knochen – Das Vegane Magazine
Issue #12

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Moroccan Stuffed Squash RELOADED

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Vegan Moroccan Stuffed Squash Reloaded with Quinoa - The Lotus and the Artichoke

Once in a while I have a recipe that I just keep coming back to and improving and evolving. Lately I’ve been enjoying lots of dinner parties and I’ve been cooking for friends very regularly. I’ve been cooking a lot of stuffed vegetables and experimenting with different fillings.

Just in the last few weeks I’ve cooked either my Tempeh Stuffed Mushrooms, Stuffed Peppers, and Stuffed Squash about a dozen times. (These are all recipes from my vegan cookbook.) It’s just so fun to make a giant batch of tomato rice or spicy quinoa or couscous and mix it up with more spices and other delicious foodstuffs. And then of course to fill up the vegetables and throw them in the oven.

A few days ago one of my good friends gave me an enormous zucchini from his home garden. I totally laughed when I saw the 2.5 kilogram monster squash. Everyone at our picnic was quite amused when I passed around the homegrown gift. It took me a few days to figure out how to best honor the gigantic gourd. And then it came to me yesterday afternoon: Make a killer variation of my Vegan Moroccan Stuffed Squash!

Vegan Moroccan Stuffed Squash Reloaded with Quinoa - The Lotus and the Artichoke

Grundgütiger, was macht man bloß mit einem 2,5kg schweren Zucchinimonster, von einem guten Freund im eigenen kleinen Gärtchen handgezogen und liebevoll überreicht? Ein paar Tage grübeln und dann – Heureka! – in eine verdammt leckere Variation meines Marokkanisch gefüllten Kürbis verwandeln!

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Cooking Demo at Veganz in Berlin

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Around the World with The Lotus and the Artichoke - Cooking Demo at Veganz in Berlin Prenzlauer Berg

Around the World
with The Lotus and the Artichoke

Join me in the kitchen: FREE cooking demonstrations + amazing food at Veganz 2nd Birthday Party this Saturday, 27 July, 2013!

The program (auf Deutsch & in English):

You’ll also have the opportunity to get a signed copy of The Lotus and the Artichoke (in English or German). Or bring your book to get it signed… if that’s your thing.

I’m looking forward to meeting you!

Lotus & Artichoke Love,
Justin

Um die Welt mit The Lotus and the Artichoke - Kochshow & Leckereien bei Veganz Berlin Prenzlauer Berg

Um die Welt mit The Lotus and the Artichoke

Kochshow + internationale Leckereien bei der Veganz 2. Geburtstagsparty am Samstag 27. Juli 2013. GRATIS!!!

Das  Programm:

Dort kannst du auch ein signiertes Exemplar The Lotus and the Artichoke direkt von mir bekommen. Oder bringe einfach deins mit und ich signiere es für dich!

Ich freue mich auf euch!

Alles Lotus-Liebe,
Justin

Lemon Garlic Artichokes with Tomato Quinoa

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Lemon Garlic Artichokes - Italian - The Lotus and the Artichoke Vegan Cookbook

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.

Lemon Garlic Artichokes - Italian - The Lotus and the Artichoke Vegan Cookbook

Artischocken mit Zitrone & Knoblauch – und Tomaten-Quinoa

2 bis 3 Portionen / Dauer 60 Min.

Gedämpfte Artischocken mit Zitrone & Knoblauch:

  • 3 große Artischocken
  • 3 EL Olivenöl
  • 3 Knoblauchzehen gehackt
  • 2 EL Zitronensaft (circa 1/2 Zitrone)
  • 2/3 Tasse / 160 ml Wasser
  • 1/2 TL schwarzer Pfeffer geschrotet
  • 1/4 TL Salz
  1. Artischocken waschen und harte äußere Blätter entfernen. Oberen Teil der Artischocken wegschneiden, dabei alle harten und holzigen Bestandteile und Blattspitzen entfernen. Halbieren und das Heu herauskratzen. Stiele schälen und harte untere Teile großzügig wegschneiden.
  2. In einem großen Topf Olivenöl auf mittlerer Flamme erhitzen. Pfeffer und Knoblauch hineingeben. Circa 5 Min. anschwitzen, bis der Knoblauch leicht gebräunt ist. Zitronensaft, Salz und Wasser hinzufügen und zum Köcheln bringen.
  3. Artischockenhälften hineingeben. Abdecken und auf niedriger Flamme 35-45 Min. dämpfen, bis die Artischocken schön weich sind. Artischocken alle 10-15 Min. wenden. Bei Bedarf etwas mehr Wasser zugießen.
  4. Mit etwas Brühe aus dem Topf in einer Schüssel oder auf einem tiefen Teller servieren.

Quinoa mit sonnengetrockneten Tomaten:

  • 1 EL Olivenöl
  • 1/4 TL schwarzer Pfeffer gemahlen
  • 1/4 Tasse / 20 g sonnengetrocknete Tomaten klein geschnitten
  • 1 EL Tomatenmark
  • 1 Tasse / 180 g Quinoa
  • 1 EL Gemüsebrühpulver
  • 1/4 TL Salz
  • 2 Tassen / 480 ml Wasser
  1. In einem kleinen Topf Olivenöl auf mittlerer Flamme erhitzen.
  2. Pfeffer, sonnengetrocknete Tomaten und Tomatenmark zugeben und gut verrühren.
  3. Quinoa, Brühpulver und Salz hinzufügen. 2 Min. unter Rühren schmoren.
  4. Nach und nach Wasser unterrühren. Zum Kochen bringen, Hitze reduzieren und abdecken. 15-20 Min. dämpfen, bis alle Flüssigkeit absorbiert wurde. Vom Herd nehmen und mit einer Gabel auflockern. Abdecken und 5 Min. ziehen lassen.

Wie isst man eine Artischocke? Die äußeren Blätter mit den Fingern abzupfen, an den dünnen Spitzen festhalten und die leckeren fleischigen Enden ablutschen bzw. mit den Zähnen abschaben. Die weichen inneren Blätter können ganz gegessen werden, genauso wie das Herz und der Stiel, sofern er zuvor ordentlich gestutzt wurde. Man kann die Artischocke auch ganz dämpfen und erst beim Essen Stück für Stück auseinandernehmen und verzehren, indem man das Artischockenfleisch ablutscht und alles was hart und nicht essbar ist (wie z.B. das pelzige Artischockenheu) auf einen Teller verbannt und dann entsorgt. Für Artischocken-Debütanten: Nicht verzagen, einfach wagen! Alles essen bzw. ablutschen, was gut schmeckt und sich gut essen lässt.

Globe Artichokes (Carciofi!) from Rome - The Lotus and the Artichoke - Vegan Recipes from World Adventures

Carciofi! Artichokes in Trastevere, Rome, Italy - The Lotus and the Artichoke - Vegan Cookbook

Rome Downtown - Pantheon - The Lotus and the Artichoke

Scenic View of Rome - The Lotus and the Artichoke - Vegan Recipes from World Adventures

Rome - Campo de Fiori - The Lotus and the Artichoke - Vegan Recipes from World Adventures

Creativity, Crowdfunding, Cookbooks - The Lotus and the Artichoke at The American University in Rome

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Vegan French Toast

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Vegan French Toast - Breakfast - The Lotus and the Artichoke - Vegan Cookbook

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…

Vegan French Toast - Breakfast - The Lotus and the Artichoke - Vegan Cookbook

French Toast – US-Frühstücksklassiker

3 bis 4 Portionen / Dauer 30 Min.

  • 6-8 Scheiben Brot (am besten altes Toast- oder Weißbrot)
  • 1 Tasse / 240 ml Soja- oder Reismilch
  • 2 EL Kichererbsenmehl
  • 2 EL Maisstärke
  • 1 EL Zucker
  • 1/2 TL Zimt
  • 1 Prise Muskat
  • 1/4 TL Salz
  • 1 EL Öl + Öl zum Einfetten der Pfanne
  • Margarine
  1. In einer großen Rührschüssel Kichererbsenmehl, Maisstärke, Zucker, Zimt, Muskat und Salz mischen.
  2. Unter vorsichtigem Rühren nach und nach Sojamehl und 1 EL Öl hinzufügen. Rühren bis ein glatter Teig entsteht. Kleine Klümpchen stören nicht.
  3. Eine Bratpfanne, am besten gusseisern, auf mittlerer Flamme erhitzen.
  4. Einige Tropfen Öl in die Pfanne geben und mit Küchenpapier verreiben. Kochspray kann ebenfalls verwendet werden. Vor jeder Scheibe wiederholen. Wenn ein Tropfen Wasser zischend auf der Oberfläche umherhüpft, hat die Pfanne die richtige Temperatur.
  5. Brotscheibe beidseitig in den Teig tauchen und 20-30 Sek. darin weichen lassen. In die heiße Pfanne befördern und jede Seite 3-4 Min. goldbraun braten. Vorsichtig mit Küchenspatel wenden. Im aufgewärmten Ofen oder in zweiter Pfanne auf kleinster Flamme warmhalten. Mit restlichen Brotscheiben wiederholen.
  6. Mit Margarine bestreichen, frischen Früchten belegen und Puderzucker bestreuen. Mit Sirup oder Marmelade servieren.

Variationen:

Orangig: 2 TL geriebene Orangenschale unter den Teig mischen. Vanillegeschmack: 1/2 TL Vanillezucker zum Teig hinzufügen oder Soja- bzw. Reismilch mit Vanillegeschmack verwenden. Mehlvariationen: Anstatt Kichererbsenmehl Haferflocken, Dinkel- oder Vollkornmehl verwenden. Maisstärke kann mit Sojamehl oder 1 EL gemahlener Leinsamen ersetzt werden. Schokoladig: Schokosojamilch verwenden oder 1 EL Kakao unter den Teig mischen.

Vegan French Toast : American Classic - The Lotus and the Artichoke - Vegan Recipes from World Adventures Continue reading →

Kickstarter 2: German Cookbook & English Reprint!

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Grow the Global Veg Scene! The Lotus and the Artichoke - Painting, JPM in kitchen

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!

Grow the Global Veg Scene! The Lotus and the Artichoke - Painting, JPM in kitchen

The Lotus and the Artichoke ist jetzt wieder auf Kickstarter. Es geht um Crowdfunding für die Druckkosten der deutschen Ausgabe und der zweiten englischen Ausgabe. Im Frühling 2013 sollten beide Ausgaben gedruckt werden.

In 2012 war ich mit meinem veganen Kochbuch Projekt auf Kickstarter sehr erfolgreich – mit der Hilfe von über 360 großzügigen Spendern weltweit. Im Dezember wurde die erste Ausgabe auf Englisch gedruckt: 1000 Exemplare mit über 100 Rezepten aus der ganzen Welt und mehr als 90 ganzseitigen, appetitmachenden Farbfotos. The Lotus and the Artichoke wurde ganz schnell ein internationaler Erfolg.

Jetzt ist die deutsche Ausgabe fast druckfertig… und ein Nachdruck der englischen Ausgabe steht ebenfalls an!

UPDATE (01.02)

wir haben bisher 25% des Finanzierungsziels erreicht. Über 60 Spender sind schon dabei. Am ersten Tag wurde The Lotus and the Artichoke als KICKSTARTER STAFF PICK ausgewählt.

UPDATE (24.02)

ERFOLG!! 105% finanziert! Nur 3 Tage noch um mitzumachen!

UPDATE (26.02)

Kampagne jetzt bei 117%. 25 Stunden bleiben noch! KICKSTARTER STAFF PICK!

UPDATE (27.02)

FERTIG! 139% finanziert, 414 Spender, $11,888 in 30 Tagen! Und 3 weitere Finanzierungsziele erreicht:

  • 2te Ziel: NEUE STICKERS ($9500) ERFOLG!!
  • 3te Ziel: NEUE PROMO-KARTEN ($10000) ERFOLG!!
  • 4te Zeil: NEUES T-SHIRT-Design ($11,500) ERFOLG!!

The Lotus and the Artichoke - Vegan Cookbook - Front & Back Cover

Über das Kochbuch:

  • 216 Seiten: tolle Rezepte, Fotos, Texte und Tipps
  • 100+ vegane Rezepte inspiriert von meinen Weltreisen und über 20 Jahren Erfahrung in der Küche
  • 90+ ganzseitigen, appetitmachenden Farbfotos
  • Geschichten & Fotos meiner Reisen in fast 40 Ländern
  • Kunst: selbsterstellte Druckgrafik, Zeichnungen & Malerei
  • Einfache Beschreibungen: wie man ausgefallene, schöne Gerichte vorbereitet und serviert
  • Perfekt für jede Küche: passt zu deiner Kochbuchsammlung
  • Ein tolles Geschenk für Freunde, Familie, Kollegen, Reisebegleiter und Partner

Vegan Cookbook - Veganes Kochbuch - Tattoo Banners Art - in English & auf Deutsch

Geniale Rewards:

  • The Lotus and the Artichoke eBook (PDF) auf Englisch oder auf Deutsch: $5
  • Eine handgeschriebene, persönliche Postkarte an dich von meiner nächsten Reise: $10
  • Signiertes Kochbuch (Englisch oder Deutsch), eBook, Stickers, inkl. Versand weltweit! $30 / $35
  • T-Shirt & Signiertes Kochbuch (Englisch oder Deutsch): $50
  • Kunst (limitierte Auflage), Stoffbeutel, eine 5-Gänge Berliner Dinner Party… und mehr!

Kickstarter Rewards - Vegan Cookbook - Stickers Bookmarks Blockprint Tshirt

The Lotus and the Artichoke Vegan Cookbook ebook PDF - For iPad, Kindle Fire + other ereaders and tablets

Was sagen andere über
The Lotus and the Artichoke?

Testimonials Collage - What Others Are Saying About The Lotus and the Artichoke

“Ich war aus 1000 Gründen extrem gespannt auf The Lotus and the Artichoke! Im Nachhinein kann ich sagen: zu Recht! Zu entdecken gibt es 100 bebilderte Rezepte, sortiert nach Kontinent, und darüber hinaus erzählt Justin in jedem der Kapitel auch noch etwas über seine Reisen und was er mit den jeweiligen Rezepten verbindet. Eine fantastische Idee, die bei mir nicht nur den Hunger, sondern mindestens ebenso doll das Fernweh weckt.”
– Sarah Kaufman (Germany) author of Vegan Guerilla

“Weil es Spaß macht im Buch zu blättern und durch die vielen verschiedenen Rezepte in andere Länder zu reisen. Weil die Gerichte zwar teilweise exotisch, die Zutaten aber auch ohne Weltreise erhältlich sind. Weil die Speisen mit frischem Gemüse, Kräutern und Gewürzen zubereitet werden… Weil man auf jeder Seite die Leidenschaft und Freude spürt, die Justin beim Reisen und Schreiben des Buches hatte.”
– 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 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 ist durch die halbe Welt gereist. Seine Rezepte sind einfach die Wucht! Er sucht sich aus allen Spezialitäten nur das Beste raus und mixt es zu etwas ganz eigenem, besonderem zusammen. Man wird immer überrascht und nie enttäuscht!”
– Marko Streitenberger (Germany), CLIMA

Vegan Cookbook Kickstarter - JPM in the kitchen with books

Warum ich deine Hilfe brauche:

  • Hilf mir dabei den Druck der deutschen Ausgabe möglich zu machen
  • Unterstütze den Nachdruck der englischen Ausgabe
  • Spende für die internationalen Versandkosten
  • Trag dazu bei dass ich meine Übersetzerin Julia fair bezahlen kann
  • Sei dabei bei diesem spannenden Abenteuer!

Wie du helfen kannst:

Continue reading →

Dum Aloo

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Dum Aloo – North Indian Tomato Potato Curry - 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.

Dum Aloo – North Indian Tomato Potato Curry - The Lotus and the Artichoke

Dum Aloo – Nordindisches Tomaten-Kartoffel-Curry

3 bis 4 Portionen / Dauer 45 Min.+

  • 2 mittelgroße / 160 g Tomaten gehackt
  • 1 kleine rote Zwiebel gehackt
  • 2 Knoblauchzehen feingehackt
  • 2 cm frischer Ingwer fein gehackt
  • 1/3 Tasse / 40 g Cashewkerne
  • 1 + 1/2 Tasse / 360 ml Wasser
  • 2 EL Öl
  • 1 TL Koriander gemahlen
  • 1 TL Kreuzkümmel gemahlen
  • 1/2 TL Garam Masala
  • 1/8 TL Asafoetida
  • 4-5 mittelgroße oder 10-12 kleine / 450 g Kartoffeln geschält, grob gewürfelt
  • 1/2 TL Kurkuma gemahlen
  • 1 EL Zitronensaft
  • 1 EL Tomatenmark
  • 2 EL Kichererbsenmehl
  • 1 EL Zucker oder Agavensirup
  • 1 TL Salz
  • frische Korianderblätter oder getrocknete Bockshornkleeblätter zum Garnieren
  1. Cashewkerne 30 Min. in 1/2 Tasse Wasser einweichen.
  2. Gehackte Tomaten, Zwiebel, Knoblauch, Ingwer, Cashewkerne und Einweichwasser in Küchenmaschine glatt pürieren.
  3. In einem großen Topf Öl auf mittlerer Flamme erhitzen.
  4. Gemahlenen Koriander, Kreuzkümmel, Garam Masala und Asafoetida zugeben und 1 Min. anbraten.
  5. Kartoffelwürfel und Kurkuma hinzufügen und 5-7 Min. unter Rühren braten.
  6. Zitronensaft und Tomatenmark einrühren und auf mittlerer Flamme weitere 2-3 Min. kochen.
  7. Püree unterrühren und 5-7 Min. kochen, bis die Kartoffeln weich sind und die Soße eingedickt ist.
  8. 1 Tasse Wasser, Kichererbsenmehl, Zucker und Salz hinzufügen. 5 Min. abgedeckt auf niedriger Flamme köcheln lassen.
  9. Mit gehackten Korianderblättern garnieren. Mit Basmati-Reis, Naan- oder Chapati-Brot servieren.

Variationen:

Vedisch: Knoblauch und Zwiebel weglassen, 1 kleine Tomate mehr zum Püree geben und 1 TL braune Senfsamen zusammen mit den anderen Gewürzen vor Zugabe der Kartoffeln anbraten. Cremig: 1 Tasse Sojamilch oder Kokosmilch anstatt 1 Tasse Wasser verwenden. Scharf: 1 gehackte rote oder grüne Chilischote oder 1/2 TL rote Chiliflocken vor Zugabe der Kartoffeln mit den anderen Gewürzen anbraten.

  Continue reading →

The Lotus and the Artichoke goes to print!

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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!

JPM and The Lotus and the Artichoke Vegan Cookbook December 2012

The Lotus and the Artichoke - Vegan Cookbook Order Set

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)

The Lotus and the Artichoke - Covers being printing

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.

The Lotus and the Artichoke - Heidelberg print machine

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.

The Lotus and the Artichoke - Justin at Druckhaus Schöneweide

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.

The Lotus and the Artichoke - CMYK color printing plates for the vegan cookbook

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).

The Lotus and the Artichoke - Frau Thomas and Herr Wischer checking the colors

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?

The Lotus and the Artichoke - Recipes and pages of the cookbook

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)

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!

JPM and The Lotus and the Artichoke Vegan Cookbook December 2012

The Lotus and the Artichoke - Vegan Cookbook Order Set

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)

The Lotus and the Artichoke - Covers being printing

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.

The Lotus and the Artichoke - Heidelberg print machine

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.

The Lotus and the Artichoke - Justin at Druckhaus Schöneweide

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.

The Lotus and the Artichoke - CMYK color printing plates for the vegan cookbook

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).

The Lotus and the Artichoke - Frau Thomas and Herr Wischer checking the colors

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?

The Lotus and the Artichoke - Recipes and pages of the cookbook

 

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)

Vegetable Pad Thai

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Vegetable Pad Thai with tofu - The Lotus and the Artichoke - Vegan Recipes from World Adventures

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.

Vegetable Pad Thai with tofu - The Lotus and the Artichoke - Vegan Recipes from World Adventures

Pad Thai Pak – Reisnudeln mit Tofu und Gemüse

2 bis 3 Portionen / Dauer 45 Min.

Pad Thai:

  • 160 g Reisnudeln (dünn, flach)
  • 200 g fester Tofu ausgepresst, s.u.
  • 2 Tassen / 140 g Brokkoli in Röschen geschnitten
  • 1 mittelgroße Karotte geschält, in dünne Scheiben geschnitten
  • 100 g Babymais kleingehackt
  • 3 EL Öl
  • 2 Knoblauchzehen fein gehackt
  • 1 Schalotte oder 2 Frühlingszwiebeln fein gehackt
  • 2 cm frischer Ingwer fein gehackt
  • 1 rote Chilischote fein gehackt wenn gewünscht

Pad Thai Soße:

  • 1 TL Tamarindenpaste
  • 1 EL Zucker oder Agavensirup
  • 1 TL Maisstärke
  • 2 EL Sojasoße
  • 3 EL Zitronensaft
  • 2 EL Wasser

Garnierung:

  • 1/4 Tasse / 30 g Erdnüsse leicht geröstet, zerkleinert
  • 1 Tasse / 50 g Bohnensprossen
  • frische Korianderblätter gehackt
  • Limettenspalten
  1. Reisnudeln gemäß Packungsangabe einweichen: Normalerweise 10 Min. in kaltem Wasser weichen lassen.
  2. Tofu auspressen: In Geschirrtuch einwickeln und 20-30 Min. mit einem Gewicht beschweren um überschüssige Flüssigkeit zu herauszupressen. In Würfel oder Dreiecke schneiden oder zerkrümeln.
  3. Alle Pad Thai Soßenzutaten in einer Schüssel oder einem Glas vermischen.
  4. In einem großen Topf oder Wok Öl auf mittlerer Flamme erhitzen.
  5. Knoblauch, Schalotte, Ingwer und Chilischote zugeben und 2-3 Min. anbraten.
  6. Brokkoli, Karotten, Babymais und Tofu hinzufügen. Unter regelmäßigem Rühren 7 Min. braten bis der Tofu schön gebräunt ist.
  7. Nudeln abgießen und zum Gemüse in den großen Topf geben. Gut verrühren.
  8. Pad-Thai-Soße hineingeben, unterrühren und 4-5 Min. unter Rühren garen. Vom Herd nehmen, abdecken und 5 Min. ziehen lassen.
  9. Auf Tellern anrichten, mit Erdnüssen, Sprossen und frischem Koriander garnieren. Mit Limettenspalten servieren.

Variationen:

Einfaches Pad Thai: Brokkoli, Karotte und Babymais weglassen. Nur die Hälfte bis ein Drittel der Pad-Thai-Soße vorbereiten und unterrühren. Vedisch-Indisch: Statt Knoblauch und Zwiebeln 1 TL gemahlenen Koriander, 1 TL braune Senfsamen und 1 Prise Asafoetida verwenden. Mit Ingwer anbraten. Cremig mit Kokosnussgeschmack: 1/3 Tasse / 80 ml Kokosnussmilch statt Wasser und Maisstärke für die Soße verwenden. Gedämpfte Sprossen: Sprossen mit Nudeln in den Topf geben. Leicht dämpfen anstatt roh als Garnierung verwenden. Knuspriger Tofu: Tofu separat vorbraten oder frittieren. Tofu am Ende zusammen mit den Nudeln zum Gemüse geben.

Continue reading →

Quinoa Tomato Avocado with Carrot Ginger Sesame

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Quinoa Tomato Avocado Salad - Carrot Ginger Sesame Dressing - 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.

Quinoa Tomato Avocado Salad - Carrot Ginger Sesame Dressing - The Lotus and the Artichoke

Quinoa-Tomaten-Avocado-Salat mit Möhren-Ingwer-Dressing

3 bis 4 Portionen / Dauer 25 Min.

  • 1 Tasse / 180 g Quinoa
  • 2 Tassen / 480 ml Wasser
  • 1/4 TL Salz
  • 1/2 Avocado gewürfelt
  • 1 Tomate gehackt
  • Sprossenmix zum Garnieren

Möhren-Ingwer-Dressing:

  • 1 Möhre geschält, klein geschnitten
  • 1 cm frischer Ingwer gehackt
  • 1/4 Tasse / 30 g Sonnenblumensamen geröstet, gemahlen
  • 2 EL Sesamsamen geröstet, gemahlen
  • 2 EL Olivenöl
  • 2 EL Zitronensaft
  • 1 EL Agavensirup
  • 1 EL Sojasoße
  • 1/4 Tasse / 60 ml Wasser
  • 1/4 TL Salz
  1. In einem kleinen Topf 2 Tassen Wasser zum Kochen bringen. Salz und Quinoa hinzufügen. Abgedeckt 20 Min. dämpfen. Topf vom Herd nehmen, Quinoa mit Gabel lockern. Abgedeckt 10 Min. ziehen lassen.
  2. Alle Dressing-Zutaten in Küchenmaschine zerkleinern. Wasser am Ende hinzufügen. Wassermenge je nach gewünschter Konsistenz anpassen.
  3. Quinoa auf Tellern anrichten, Tomaten- und Avocadostücke darauf verteilen.
  4. Dressing darüber geben und mit frischen Sprossen oder Kräutern garnieren.

Continue reading →

Paradise Pineapple Pancakes

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Paradise Pineapple Pancakes - Thailand - The Lotus and the Artichoke

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.

Paradise Pineapple Pancakes - Thailand - The Lotus and the Artichoke

Paradise-Pancakes mit Ananas – Südostasiatischer Backpacker-Liebling

4 Stück / Dauer 30 Min.

  • 1 Tasse / 150 g frische Ananas fein gehackt
  • 1 Tasse / 150 g Mehl
  • 2 EL Sojamehl oder Maisstärke
  • 1 TL Backpulver
  • 3 EL Zucker
  • 1/4 TL Zimt
  • 1 Tasse / 240 ml Sojamilch
  • 1/4 Tasse / 60 ml Wasser nach Bedarf
  • 1 TL Öl + Öl für die Pfanne
  • Margarine
  1. In einer Rührschüssel Mehl, Sojamehl, Zucker, Backpulver und Zimt vermischen.
  2. Sojamilch, Wasser und 1 TL Öl hinzufügen. Gut vermischen. Kleine Klümpchen stören nicht.
  3. Gehackte Ananas unterrühren. Teig 10 Min. ruhen lassen.
  4. Bratpfanne auf mittlerer Flamme erhitzen. Einige Tropfen Öl mit Küchenpapier auf der Oberfläche verreiben. 5. Circa 1/4 Tasse Teig in die Pfanne gießen und Ananasstückchen mit Küchenspatel oder Löffel verteilen.
  5. 3-4 Min. backen bis erste Bläschen auf der Oberfläche des Pfannkuchen entstehen.
  6. Pfannkuchen vorsichtig mit Spatel wenden und andere Seite 2-3 Min. goldbraun backen.
  7. Fertigen Pfannkuchen zum Warmhalten in zweite Pfanne auf niedrigster Flamme bugsieren. Restliche Pfannkuchen backen.
  8. Mit Margarine bestreichen und mit Ananas, Puderzucker und Zimt garnieren. Mit Agaven- oder Ahornsirup servieren.

  Continue reading →

Gibanica – Balkan Cheese Pie

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Gibanica - Croatian Cheese Pie - The Lotus and the Artichoke - Vegan Recipes from World Adventures

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.

Gibanica - Croatian Cheese Pie - The Lotus and the Artichoke - Vegan Recipes from World Adventures

Gibanica – herzhafter Blätterteigauflauf aus dem Balkan

4 Portionen / Dauer 60 Min.

  • 4 bis 6 vegane Blätterteigplatten (circa 400 g) aufgetaut
  • 2 EL Margarine
  • 200 g Tofu
  • 1 Tasse / 240 ml Sojamilch
  • 1/4 Tasse / 30 g Cashewkerne geröstet, gemahlen
  • 1/4 Tasse / 30 g Sonnenblumenkerne geröstet, gemahlen
  • 1 EL Sesamsamen geröstet, gemahlen
  • 3 EL Kichererbsenmehl
  • 3 EL Hefeflocken
  • 3/4 TL Salz
  • 1/4 TL Kurkuma
  • 2 EL Zitronensaft
  1. Tofu und Sojamilch in Küchenmaschine oder mit Pürierstab glatt pürieren.
  2. In einer großen Rührschüssel Tofupüree, gemahlene Cashewkerne, Sonnenblumenkerne und Sesamsamen, Kichererbsenmehl, Hefeflocken, Salz, Kurkuma und Zitronensaft miteinander glatt verrühren.
  3. Ofen auf 190°C / Stufe 5 vorheizen.
  4. In einer kleinen Pfanne Margarine auf niedriger Flamme zerlassen.
  5. Eine kleine Backform (16 x 24 cm) leicht einfetten.
  6. Blätterteigplatten ausrollen und ggf. zurechtschneiden. Form damit auslegen. Mit geschmolzener Margarine bestreichen.
  7. 1/3 der Füllung gleichmäßig auf die erste Blätterteigschicht streichen. Vorsichtig mit zweiter Blätterteiglage beschichten, erneut mit Margarine bestreichen.
  8. 2 bis 3 Lagen aufeinander schichten, bis die Füllung aufgebraucht ist. Für die oberste Blätterteig verwenden, mit Margarine bestreichen.
  9. 40-50 Min. backen bis der Blätterteig aufgegangen, die Füllung fest geworden und die obere Blätterteigschicht aufgeplustert und goldbraun ist.
  10. Vor dem Anschneiden abkühlen lassen. Mit Sojajoghurt oder saurer Sojasahne/ Sojaschmand servieren.

Variationen:

Spinat-Käse: Frischen Spinat auf jede Füllungsschicht geben. Süße Note: Kurkuma weglassen, nur 1/4 TL Salz verwenden und 2-3 EL Zucker unter die Füllung mischen. Extra Käse: Geriebenen veganen Käse auf jede Füllungsschicht streuen. Continue reading →

Grah – Balkan Bean Stew

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Grah - Balkan Bean Stew - Croatian, Serbian, Bosnian - The Lotus and the Artichoke

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.

Grah - Balkan Bean Stew - Croatian, Serbian, Bosnian - The Lotus and the Artichoke

Grah – Weißer Bohneneintopf aus dem Balkan mit Seitan

3 bis 4 Portionen / Dauer 30 Min.

  •  2 EL Margarine oder Öl
  • 2 Knoblauchzehen fein gehackt
  • 1 mittelgroße Zwiebel gehackt
  • 2 TL Paprikapulver gemahlen
  • 1/2 TL schwarzer Pfeffer gemahlen
  • 2 Lorbeerblätter
  • 1 Tasse / 100 g Pilze gehackt
  • 200 g Seitan oder Räuchertofu klein gewürfelt
  • 2 Tassen / 400 g weiße Bohnen (gekocht, abgegossen)
  • 1 Tasse / 240 ml Wasser
  • 1 EL Maisstärke oder Mehl + 1/4 Tasse / 60 ml Wasser
  • 2 EL Hefeflocken oder 1 EL Gemüsebrühenpulver
  • 3/4 TL Salz
  • frische Petersilie gehackt, zum Garnieren
  1. In einem großen Topf Margarine auf mittlerer Flamme erhitzen.
  2. Knoblauch, Zwiebeln, Paprikapulver und Pfeffer hineingeben. Unter Rühren 3-4 Min. anbraten.
  3. Lorbeerblätter, Pilze und Seitan hinzufügen. Verrühren und weitere 2-3 Min. braten.
  4. Bohnen zugeben. Alles gut mischen und 2-3 min. garen.
  5. 1 Tasse Wasser unterrühren. Auf niedriger Flamme unter Rühren 5 Min. köcheln lassen.
  6. Maisstärke und 1/4 Tasse Wasser mit Schneebesen unterrühren.
  7. Hefeflocken und Salz untermischen. Unter gelegentlichem Rühren 5-10 Min. köcheln.
  8. Mit Petersilie und Paprikapulver garnieren. Mit Brot servieren.

Variationen:

Mehr Gemüse: Pilze, klein geschnittene Möhren, rote Paprika und /oder Tomate hinzufügen.

Continue reading →

Turkish Bulgur Pilaf

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Turkish Bulgur Pilaf - The Lotus and the Artichoke - Vegan Recipes from World Adventures

My first visit to Turkey was in late 2003. I’ve been back a couple of times, usually for brief visits on the way to India via Istanbul with Turkish Airlines.

On that first visit, I spent eight days exploring Istanbul, and took a ride out to the Black Sea and stayed in the sleepy seaside town of Amasra. Particularly in Istanbul, I recall afternoons of drinking tea and reading books. The days were beautifully punctuated by the competing calls to worship from mosques with their minarets pointed into the heavens.

Turkish Bulgur Pilaf - The Lotus and the Artichoke - Vegan Recipes from World Adventures

Türkischer Bulgur-Pilaw – mit Tofu-Feta & frischen Kräutern

2 bis 3 Portionen / Dauer 45 Min.

Tofu-Feta:

  • 100 g fester Tofu fein gewürfelt
  • 1 EL Maisstärke
  • 1 EL Hefeflocken
  • 1 EL Zitronensaft
  • 1 TL Sojasoße
  • Öl zum Braten
  1. In einer Schüssel Maisstärke, Hefeflocken, Zitronensaft und Sojasoße vermischen.
  2. Tofuwürfel hineingeben, darin wenden und mit der Masse überziehen.
  3. In einer kleinen Pfanne Öl auf mittlerer Flamme erhitzen. Würfel gleichmäßig goldbraun braten, dabei ab und zu wenden. Nicht zu viele Würfel auf einmal in die Pfanne geben, lieber in 2 bis 3 Durchgängen braten.
  4. Mit einer Schaumkelle herausheben und abtropfen lassen. Beiseite stellen und später zum Pilaw geben.

Bulgur-Pilaw:

  • 1 Tasse / 185 g Bulgur
  • 2 Tassen / 480 ml Wasser
  • 2 EL Olivenöl
  • 2 EL Margarine
  • 2 Knoblauchzehen fein gehackt
  • 1 Zwiebel gehackt
  • 1/2 TL schwarzer Pfeffer gemahlen
  • 1/2 TL Paprikapulver gemahlen
  • 1 EL Zitronensaft
  • 1 TL geriebene Zitronenschale
  • 1 rote Paprika klein geschnitten
  • 1 große Tomate gehackt
  • 2 EL Hefeflocken oder Gemüsebrühenpulver
  • 1 TL Salz
  • 1/4 Tasse / 5 g frische Minze gehackt
  • 1/2 Tasse / 10 g frisches Basilikum gehackt
  1. In einem großen Topf Öl und Margarine auf mittlerer Flamme erhitzen. Knoblauch, Zwiebel, Paprika und Paprikapulver hineingeben. 4-5 Min. anbraten, bis Zwiebel weich und glasig ist.
  2. Zitronensaft und geriebene Zitronenschale, rote Paprika und Tomaten hinzufügen. Gut umrühren und 5 Min. dünsten.
  3. Bulgur, Hefeflocken und Salz unterrühren, dabei nach und nach Wasser zugießen. Hitze reduzieren und auf niedriger Flamme köcheln lassen. Abdecken und 10 Min. dämpfen. Flamme abstellen.
  4. Frische Minze, Basilikum und Tofu-Feta-Würfel unterheben. Abdecken und 5-10 min. ziehen lassen.
  5. Mit Paprikapulver und frischen gehackten Kräutern bestreuen. Mit Zitronenspalten servieren.

Variationen:

Ohne Bulgur: Couscous und Quinoa passen ebenso gut. Wassermenge je nach Bedarf anpassen. Extras: klein geschnittene Möhren, grüne Paprika, Rosinen, Nüsse, gekochte Kichererbsen etc. zum Bulgur geben. Brühe: Statt Wasser Gemüsebrühe verwenden, dann auf Hefeflocken / Brühenpulver verzichten. Continue reading →

West African Spinach Peanut Stew with Fufu

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West African Spinach Peanut Stew with Fufu - The Lotus and the Artichoke vegan cookbook

In October of 2009, I spent 2 weeks in Senegal and The Gambia. Julia had an internship with GADHOH (Gambian Association of the Deaf and Hard of Hearing) in Serrekunda, The Gambia, and I went to visit. I also helped film and edit a promotional video to support the girl’s school and I proudly watched Julia teach some science lessons in sign language with St. John’s School for the Deaf.

We met some amazing people and had some great times. The trip was a total adventure, including cross-country journeys in shared taxis, plus rides in donkey carts, rickshaws, ferries, and old school vans. I had to brush up my French to get around in Senegal, which was quite a challenge! If you know me, you know I love languages. For this trip, I even learned some Gambian Sign Language and International Sign Language so I could introduce myself and enjoy basic communications with our hosts and the deaf community.

From Dakar to Banjul to Jinack Island, then back to Dakar over to the hauntingly moving Île de Gorée, we had some great food and enjoyed the amazing landscapes and sunshine.West African Spinach Peanut Stew with Fufu - The Lotus and the Artichoke vegan cookbook

Westafrikanischer Spinat – mit Erdnusssoße und Fufu

2 bis 3 Portionen / Dauer 35 Min.

Spinat mit Erdnusssoße:

  • 350 g Spinat gehackt
  • 1 große / 230 g Süßkartoffel geschält, gewürfelt
  • 2 mittelgroße / 160 g Tomaten
  • 1 Zwiebel gehackt
  • 2 Knoblauchzehen fein gehackt
  • 1/2 TL schwarzer Pfeffer gemahlen
  • 2 EL Öl
  • 3 EL Erdnussbutter oder Erdnüsse geröstet, gemahlen
  • 1 EL Tomatenmark
  • 2 TL Gemüsebrühenpulver
  • 1/2 TL Salz
  • 3/4 Tasse / 180 ml Wasser
  • 1/4 Tasse / 30 g Erdnüsse geröstet, zum Garnieren
  1. In einem großen Topf 2 EL Öl auf mittlerer Flamme erhitzen.
  2. Zwiebel, Knoblauch und Pfeffer hineingeben. 2-3 Min. unter Rühren anbraten.
  3. 1/4 Tasse Wasser und Süßkartoffel hinzufügen. 5 Min. unter Rühren garen.
  4. Tomaten zugeben und auf niedrige Flamme stellen. Halb abgedeckt 10 Min. dünsten, ab und zu umrühren.
  5. In einer Schüssel Erdnussbutter, Tomatenmark, Brühenpulver, Salz und 1/2 Tasse Wasser verrühren. In den Topf mit den Süßkartoffeln geben. Vorsichtig einige Male umrühren. Auf niedriger Flamme köcheln.
  6. Spinat hinzufügen. Abdecken und 5-7 Min. dämpfen, ab und zu umrühren. Ggf. etwas Wasser unterrühren.
  7. Wenn der Spinat gar ist, einige Male umrühren und Flamme abstellen.
  8. Mit gerösteten Erdnüssen garnieren. Mit Limettenspalten und Fufu oder Reis servieren.

Fufu:

  • 500 g Cassava (bzw. Yuca oder Maniok) geschält, grob gewürfelt
  • 1 EL Margarine oder Öl
  • 1 Tasse / 240 ml Wasser
  • 1/4 TL Salz
  1. In einem großen Topf 1 Tasse / 240 ml Wasser zum Kochen bringen. Cassavastücke und Margarine hineingeben.
  2. Hitze reduzieren und auf niedriger Flamme 20 Min. dämpfen, ab und zu umrühren.
  3. Vom Herd nehmen, salzen und umrühren. 5 Min. abkühlen lassen.
  4. Mit Pürierstab oder Kartoffelstampfer nach Belieben grob oder fein zerdrücken bzw. pürieren. Die Konsistenz sollte kartoffelbreiähnlich sein. Bei Bedarf mit etwas Wasser verdünnen.

Variationen:

Scharf: Eine klein geschnittene entsamte Chilischote oder 1/2 TL rote Chiliflocken mit Knoblauch und Zwiebel hinzufügen. Statt Spinat: Grünkohl, Mangold oder Brokkoli passen ebenfalls. Anderes Gemüse: Süßkartoffel mit Möhren oder Pastinaken ersetzen. „Fleischig”: Etwas klein gehackten Seitan oder Räuchertofu hinzufügen. Ohne Fufu: Mit Reis, Brot oder Kartoffelbrei servieren. Continue reading →

Navratan Vegetable Korma

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Navratan Vegetable Korma - North Indian - The Lotus and the Artichoke vegan cookbook

Navratan Vegetable Korma is immensely popular all over the world. It’s another one of those Indian dishes with countless variations and incarnations. Having lots of vegetables, fruits and nuts, and the creamy sauce, however, are standard features. Actually, the name “Navratan” implies (at least) 9 different ingredients. I won’t count yours, if you won’t count mine.

It’s no secret that this website and my cookbook feature an abundance of great Indian recipes. Indian food is one of my (many) favorite cuisines! I’ve loved it my whole life, and I’ve been cooking Indian vegetarian food for over 20 years, ever since that first paperback copy of The Higher Taste back in ’91. I also discovered many great recipes during my extended visits to India. It was tricky to decide which recipes to include.

One of my youngest brother’s best friends (and a generous supporter on Kickstarter, not to mention all around great guy) made it clear to me how happy he’d be to get a recipe for his favorite Indian dish: Vegetable Korma. It’s a pleasure to share this with you, B!

Navratan Vegetable Korma - North Indian - The Lotus and the Artichoke vegan cookbook

Navratan Korma – Nordindisches cremiges Gemüse-Curry

2 bis 3 Portionen / Dauer 45 Min.

  • 1 Tasse / 80 g Blumenkohl gehackt
  • 1 Tasse / 100 g grüne Bohnen klein geschnitten und/oder Erbsen
  • 1 große Kartoffel geschält, klein geschnitten
  • 1 Möhre geschält, klein geschnitten
  • 1/4 Tasse / 60 ml Wasser
  • 1 Zwiebel fein gehackt
  • 2 Knoblauchzehen fein gehackt
  • 2 cm Ingwer fein gehackt
  • 2 EL Öl
  • 1/4 Tasse / 30 g Cashewkerne zerkleinert
  • 2 TL Kreuzkümmel gemahlen
  • 2 TL Koriandersamen gemahlen
  • 1 TL Garam Masala
  • 1/2 TL Kurkuma
  • 1 Tomate gehackt
  • 2/3 Tasse / 160 ml Sojasahne
  • 1 TL Zucker
  • 1 TL Salz
  • 1 Lorbeerblatt
  • 1/4 Tasse / 25 g Rosinen
  • 1/2 Tasse / 120 ml Soja- oder Mandelmilch
  • frische Korianderblätter zum Garnieren
  • Cashewkerne geröstet, zum Garnieren
  1. In einem Topf 1/4 Tasse (60 ml) Wasser auf niedriger Flamme erhitzen. Gehackten Blumenkohl, Bohnen, Kartoffeln und Möhre hineingeben. Abgedeckt circa 7 Min. dünsten, bis das Gemüse größtenteils gar ist. Flamme abstellen, abgedeckt stehen lassen.
  2. In einem zweiten großen Topf 2. Öl auf mittlerer Flamme erhitzen. Zwiebel, Knoblauch und Ingwer hineingeben. 2–3 Min. unter Rühren anbraten.
  3. Cashewkerne, gemahlenen Kreuzkümmel, Koriander, Garam Masala und Kurkuma hinzufügen.
    2–3 Min. unter Rühren braten, bis die Cashewkerne zu bräunen beginnen.
  4. Gehackte Tomate unterrühren. 5 Min. auf mittlerer Flamme unter Rühren garen.
  5. Flamme abdrehen. Mit dem Stabmixer alle Zutaten im Topf pürieren.
  6. Sojasahne, Zucker, Salz, Lorbeerblatt und Rosinen zugeben und gut verrühren.
  7. Gekochtes Gemüse und restliches Wasser hinzufügen. Einige Male vorsichtig umrühren und erneut zum Köcheln bringen.
  8. Nach und nach Sojamilch unterrühren. Auf niedriger Flamme 8–10 Min. halb abgedeckt köcheln. Ab und zu umrühren.
  9. Mit Korianderblättern und gerösteten Cashewkernen garnieren und servieren.

Variationen:

Fruchtig: 1/2 Tasse (60 g) klein gehackte Ananas oder Mango zusammen mit den Rosinen gegen Ende dazugeben. Vedisch: Knoblauch und Zwiebel mit 1 Prise Asafoetida ersetzen. Exotisch-fruchtig: Klein gehackte Datteln, getrocknete Aprikosen oder Feigen statt Rosinen verwenden. Ohne Soja: 1 Tasse (240 ml) Kokosmilch statt Sojasahne und 1/4 Tasse (60 ml) Wasser statt Sojamilch verwenden. Continue reading →