Tag Archives: Anita Bean

What’s Been Cooking? “First month in Münster” edition

Hello there! Long time no blog, I know. My excuse is that F and I were moving countries. After a wonderful 6.5 years in London, we decided it was time for new adventures in a smaller place with a less hectic pace of life, so we moved to Münster, Germany at the end of May. It was hard to leave our friends and communities in London but we are glad to be in Münster, where we already have a good network thanks to F’s friends from his university days.

Part of moving into a new flat in Germany required buying and installing a kitchen. No, not just the appliances – an entire kitchen. Apparently it’s a thing in Germany. Kitchens are seen as “furniture,” and most flats come unfurnished, so…no kitchens! (Or at least they aren’t a guarantee.) Once a kitchen is installed in a flat or house, if those tenants move out they can either take the kitchen with them (yes, people do that) or they can sell it to the new people moving in.

Anyway, designing and buying a kitchen was a new experience for both of us. They are not cheap, but ideally we’ll be in this flat for the next 5-10 years so it’s a worthy investment and we both enjoy cooking and baking. We ended up at KüchenTreff Münster and had a great experience from designing through installation. I’d recommend them if you’re in the Münster area and in the market for a kitchen.

All that was a long-winded way of getting to the point of this post: what F and I have been cooking (and baking) in our new kitchen over the past month! Here goes, in no particular order:

I made our favorite Käsekuchen (German cheesecake) for F’s birthday in mid-June. He returned the favor for my birthday two weeks later by making our now go-to cherry pie from Stella Parks at Serious Eats.

June was Spargel-Saison in northwestern Germany. Spargel is white asparagus, which I never came across until visiting western Germany and Belgium in May/June. It’s a thing, and for many – like F – it’s something to be enjoyed in multitudes for a short time every year. It tastes completely different from green asparagus – milder and sweeter, to me. Peel it, then wrap it in a foil packet with butter and salt and roast it in a 200C/400F oven for 45-60 minutes. Yum.

Back to baking, the first thing I made in our new oven was a batch of my go-to granola. Needless to say, more batches have followed.

Anita Bean’s lentil-stuffed peppers from her Vegetarian Athlete’s Cookbook made for a tasty and light dinner on a warm summery evening.

We don’t usually celebrate the Fourth of July (American Independence Day), but F wanted to have friends over for a barbecue and he asked if flag cakes are actually a thing. I wasn’t sure, but I checked smitten kitchen and – lo and behold – she had a recipe for one. A classic yellow cake base (it stayed quite moist, maybe thanks to buttermilk) is slathered with cream cheese frosting and topped with berries in the shape of the American flag. I think it’s one of the most patriotic things I’ve ever done or made… It was a hit with our German friends and I’d definitely make the cake again, with or without the flag design.

What have you been cooking recently?

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Vegetarian Month

After enjoying many a burger on our USA trip this summer, F suggested we eat vegetarian for a month after getting home. We didn’t eat much meat to begin with, and I rarely cook meat for myself when F isn’t around. In the past couple of years we’ve been thinking more about the ethics and environmental impact of eating meat. We thought a vegetarian month would expand our recipe repertoire and be a fun challenge. Read on to see what dinners we made…

Anita Bean stir fry with tofu

Week 1

  • A variation of this baked ziti for two
  • Salad Niçoise without tuna: lettuce, green beans, boiled eggs, random other veg
  • Three recipes from Anita Bean’s The Vegetarian Athlete’s Cookbook (a newish favorite)
    • Potatoes with spinach & chickpeas
    • Dhal with almonds, plus rice: this has entered the semi-regular dinner rotation
    • Tofu & veg stir fry (photo above)
  • Sweet potato & black bean tacos: a lazy variation of my enchiladas. Anything with sweet potatoes and black beans is okay by me!

Week 2

Kimchi soup

  • Cauliflower fettuccine Alfredo (adapted from this Serious Eats recipe): this was already in the regular rotation. It’s delicious, especially if you like cauliflower, pasta, and creamy foods.
  • Vegetarian kimchi soup with tofu (adapted from Bon Appétit): pictured above. Not the most photogenic, but still quite tasty.
  • Store-bought veggie burgers on Dunn’s brioche buns with roast potatoes
  • My soba noodle salad with peanut sauce and Quorn pieces
  • Vegetarian bolognese with Quorn mince: F made this from scratch. Didn’t miss the meat!

Week 3

Colorful salad + gruyere-melted-baguette

  • Homemade falafel with yogurt sauce, tomatoes, and pita
  • Pan-fried halloumi-portobello-zucchini “burgers” on Dunn’s brioche buns (man, those buns are good!)
  • Colorful salad with boiled eggs and gruyère-melted toast (pictured above)
  • Tofu, greens, beans, and rice bowls from The Full Helping: hearty and healthy but a bit bland, even after I doubled the spice amounts.
  • Takeaway (vegetarian) pizza from Sacro Cuore, our favorite place across the street

Week 4

Veg, beautiful veg!

  • Roast tomato and garlic pasta, à la Joy the Baker: we’ve made this a number of times before and it’s always nice.
  • Pie and mash! Vegetarian Pieminister pies, homemade mash, peas, gravy.
  • Baked sweet potatoes (1 hour in the oven, 400F/200C) with baked beans (Heinz) and peas. There was probably some grated cheese action, too.
  • A BBC Good Food lentil bolognese at Joe and Ciara’s
  • Pancakes & Pflaumenkuchen on the weekend!

Bonus Recipes (I can’t remember when we made these)

The verdict

Our vegetarian month went well and neither of us craved meat. The most difficult part, I found, was finding good veggie options while out and about: Tesco has limited vegetarian options in their lunchtime meal deals… We tried a bunch of new recipes and some will definitely become part of our regular rotation.

We like a bit of meat in our diets for the iron and protein (and taste), but ethically and environmentally it makes sense to cut down quite a bit on our meat consumption. So we’ve decided to keep eating mostly vegetarian but allow up to two dinners per week to be cooked with some kind of animal protein (chicken, fish, pork, beef, etc) that we buy from our local butcher (much happier chickens!). We can also be flexible when eating out.

What has your experience been with eating vegetarian (or not)? If you are a vegetarian, I applaud you!