on (infinite?) hiatus.
vienna vegan stuff. email me tips to hi (at) veganfoodism (dot) come
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When Vegans Eat Out: Am Nordpol
Vegan food pops up at the strangest places sometimes. When a couple of people mentioned that Am Nordpol, a Gasthaus (inn) that serves Bohemian and Austrian home cooking, was offering a vegan fixed menu, we knew we had to head over to Leopoldstadt, the 2nd district of Vienna, and see for ourselves!
The three-course fixed menu runs at 10,50€ for a small and 14,50€ for the large version; I had the large and was extremely full afterwards.
You get toasted dark bread with a flavourful red bell pepper topping as a starter, dumplings filled with minced soy meat and a generous side salad as the main course and an Austrian favourite, Mohnnudeln, as the dessert.
Except for dessert, which we would have liked a lot sweeter and not as buried under poppy seeds, food was great and definitely worth the trip. Service was slow as heck and waits between courses were way too long. When we mentioned the 30 minutes wait between second and third course, we were blamed for not reminding the waitress. okay…
I forgive Am Nordpol and will definitely return again in a few months. -
This Sunday’s food coma was brought to us by Schillinger
I will let the pictures speak for themselves.
‘nuff said!
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Vegan Chai Muffins in August/September Issue of Jamie Magazine
Look, what we came across in the current issue (# 12) of our favourite guilty pleasure, Jamie (as in Oliver) Magazine: a recipe for Chai Muffins! It’s always fun and strange to come across veganism in mainstream media.
Since not all of us can or want to spend a lot of money for a pretty food magazine, I will hook you up with the recipe. Go metric!Chai Muffins
makes 12
- 75ml groundnut oil
- 100g caster sugar
- 175g plain flour
- 2 tsp cinnamon
- A pinch of grated nutmeg
- 1/2 tsp ground cardamom seeds
- 300g apple sauce
- Cinnamon sticks, crumbled, to decorate (optional)
Spicy icing
- 4 chai tea bags
- 200g sugar
- 250g margarine
1 Preheat the oven to 190/gas 5. In a bowl, thoroughly combine the oil and sugar. Add all the remaining dry ingredients, plus a pinch of salt, and mix well. Stir in the apple sauce. Spoon the batter into 12 muffin cases and bake for 15 to 20 minutes until golden. Transfer muffins to a wire rack to cool.
2 For the icing, put the tea bags in 200ml boiling water. After 15 minutes remove the bags and stir in the sugar. Bring to a boil, without stirring, then simmer for 5-8 minutes. Leave to cool, then beat into the margarine. Refrigerate the icing to firm up, then spread over the cooled muffins. Decorate with crumbled cinnamon sticks, if desired.from: http://www.jamieoliver.com/magazine/
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Japanese Soy Ice Cream by Kracie.
None other than my vegetarian mother found Japanese vegan ice cream at the Korean supermarket, Nakwon, the other day. We sampled chocolate and vanilla and really enjoyed all the creamy goodness. I’ll have to get back to you about how much one small tub is, but whatever the price, it’ll be worth it.
Thanks, mom!
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this and that: morsels of information
- wanna look all pretty and no longer lose sleep over whether your make up is vegan-friendly or not? Melisser, of The Urban Housewife fame, comes to the rescue with Cruelty Free Face.
- this is old news by now but this can not be repeated enough: Catalonia bans bullfighting!! Let’s hope the rest of Spain follows!
- the former first daughter Chelsea Clinton is getting married and we care because the affair will be (almost all) vegan.
- We like Ed Templeton and we like reading about what all he and his wife eat on their many travels. Here’s their vegan food blog!
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for the vegan on the go!
this broccoli roll filled with margarine, shredded carrots, leeks, zucchini and soy sprouts makes a mighty fine snack when you are on the go and your stomach is growling. it’s available at the bakery chain Bäckerei Ströck for around 2, 50 € and quite filling.
Ströck can be found here and even has a handy pdf list of all their vegan products online. Enjoy your carbs!
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it’s summer at the farmers market
summer means that farmers markets are finally exciting again. we love and don’t wanna knock beets and cabbage but we are definitely ready for lush tomatoes, colourful carrots and fresh herbs and all of their delicious friends.
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