Showing posts with label paprika. Show all posts
Showing posts with label paprika. Show all posts

Dec 26, 2020

kettle goulash



Time: 30 minutes
Dishes: large pot 

Hello, hello Dear Readers!

Although no kettle required, real Hungarian Goulash is slightly thick, but not from flour; it is thick from paprika and the starch from the potato. In fact, there is six tablespoons of paprika in this meatless, vegetarian and vegan soup. It was really scrumptious and so easy to make! 

Kettle Goulash differs from regular Goulash in thickness. Regular Goulash is more soupy and Kettle Goulash is thicker - whether that is because of the method of cooking (kettle on an open fire evaporates liquid faster) or because of the mounds of paprika that is poured on the meat even before any liquid is added, I am not sure. However, I do know that I like this version a lot! If you like it soupier, add more water and serve with pasta.

I used Gardein beefless tips this time, but both my son and I think it would be better with seitan. Our husbands, however, thought it was great as is - so there you have it - a matter of opinion, again. 

I made this the old-fashioned way, where the onion is first cooked a little and then the protein is added and shrouded in paprika. It is not stirred but is covered and cooked for 5 minutes. Then the broth is added along with the vegetables, stirred well, and simmered. 

I highly recommend trying this soup! Serve with some crusty bread and garlicky greens; it is very filling and delicious, not to mention crazy easy to make.

NEW TO PLANT-BASED EATING? Get my free zines and check out the wrap-up of Fall 2020 recipes HERE. Great way to set yourself up for success!


Speedy Cooking Tips:

  • Chop the onions and garlic.
  • Chop the seitan (or use beefless tips; do not thaw) while the onion cooks.
  • Cover to cook the protein and paprika together.
  • Chop the vegetable while the protein cooks.

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly.)


Makes 4 to 6 servings 


1. Onion Base: Add the oil to a large pot over medium heat. Add the onion and garlic. Cook for 4 minutes, until the onion is golden. 

3 tablespoons olive oil

1 large onion, diced

3 garlic cloves, minced

2. Protein: Add the Gardein or seitan on top of the Onion Base. Add the paprika evenly. Do not stir. Cover and cook for 5 minutes. 

4 cups frozen Gardein beefless tips or diced Easy Simple Seitan (Fall 2020) 

6 tablespoons Hungarian paprika

3. Vegetables: Add the potato, celery, carrot, pepper, tomato paste and vegetable broth. Stir well. Season to taste with salt and pepper. Bring to boil and reduce to a medium simmer. Cook for 15 minutes, or until the potatoes are tender.  

2 large Russet potatoes (20 ounces total), peeled and diced into 1/2-inch cubes

2 celery ribs, sliced

1 medium carrots, sliced 

1 medium bell pepper, seeded and chopped

1 tablespoon tomato paste

4 cups vegetable broth

4. Serve: Season to taste and serve with crusty bread. 

© 2020 Copyright Zsu Dever. All rights reserved.

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Jul 24, 2017

new orleans vegan shrimp bbq

I've always wanted to try a New Orleans BBQ shrimp dish, but because the ingredients to one is so basic - shrimp, butter, spices and lemon - I was leery of giving it a go.

Then I got The Gentle Sea Cookbook by Skye Michael Conroy (the Gentle Chef) and had my excuse to drown homemade sea food in vegan butter.

This is not a review of the book, but I do have to say that I am loving the recipes from it, so far. I made the Whitefysh Filets for a visiting friend from Norway (who loves seafood) and he liked it! I was very thrilled because he is my daughter's friend (and therefore young) and therefore is quite opinionated about food, especially vegan food. Which means that he was exactly like my kids: a bit picky and not in love with vegetables.

As a quick overview of the book, Skye offers 7 sea foods (shrimp, lobster, whitefish, tuna, scallops, calamari, and clams). He also has a few recipes for caviar, lox and the like. In addition, the book has plenty of recipes for cooking with the sea food you create.

The recipes need a few odd ingredients, but they are available on Amazon, at the least: agar, glucomannan powder, pickling lime powder, kombu and wakame.

For my sandwich, I sauteed my shrymp in garlic oil and added white wine, broth, paprika and lemons. Once you have the shrimp, this is a super easy sandwich to make.

The bread is homemade 100% sourdough rolls (my son has IBS and Jo Stepaniak recommends this in her book Low-Fodmap and Vegan.), but if you don't have homemade rolls (no reason why not if you use my Fridge Dough recipe) get rolls that are crusty on the outside and soft on the inside.

In case you aren't ready to dive into making your own shrimp (it's actually very easy) then use seitan or cubed tofu. Baked tofu would be the best way to go, but I'm not picky - unlike young adult.

And then, you don't even have to make it into a po' boy - just use the bread to soak up the sauce as you dive into all the goodness.

New Orleans Vegan Shrimp BBQ
Serves 4 

2 tablespoons garlic oil (or olive oil)
16 to 20 (1-inch) vegan shrimp (I made my own using The Gentle Chef’s recipe)
1 teaspoon paprika
4 garlic cloves, minced (if not using garlic oil)
1/4 cup white wine
1/2 cup vegetable broth or seaweed broth
1/4 cup vegan Worcestershire sauce (preferably homemade)
1/4 cup sliced scallions
1/8 teaspoon dried oregano
1 lemon, sliced
Fresh ground coarse black pepper
2 to 4 tablespoons vegan butter

4 crusty rolls, toasted first then split
Vegan mayonnaise
Tabasco sauce

1. Heat the oil in a large skillet over medium heat. Add the vegan shrimp and cook until golden on both sides, about 5 minutes. Add the paprika and garlic, if using, and cook another minute. Add the wine and cook until evaporated. Add the broth, worcestershire sauce, scallions, oregano and lemon. Add plenty of black pepper and season with salt. Add the butter. 
2. Reduce the heat to low and cook for 10 minutes.
3. Toast the bread, split it almost through, add mayo, shrimp with some sauce and scallions. Pass the tabasco at the table. 

© 2017 Copyright Zsu Dever. All rights reserved.

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Dec 28, 2011

march of the grenadiers

Catt's birthday week menu reaps a bounty of potato and pasta dishes it seems. Tonight's meal, March of the Grenadiers, was one, except it magically incorporates both potato and pasta. It also happens to be one of her favorite dishes. 

This is a classic Hungarian dish using Paprika Potatoes as the base. It is mashed with a light hand and mixed with cooked pasta, after which it is fried in a little oil to make crisp some of the potatoes and some of the pasta. It is creamy and crunchy all at the same time.

The Paprika Potatoes are an easy and quick dish to prepare and is delicious all on its own with the creamy potatoes in a rich sauce. You could stop right there. But, if you wanted to take it to the next level of decadence, this is where you would end up. 
The picture does not do the flavors justice. 

Cost Breakdown:

potatoes: $3
pasta: $2
onion, pepper, tomato: $1
spices, oil: $1
Total to make 6 servings:

Aug 30, 2011

gypsy goulash

European Night

Gypsy Goulash, or Szeged Gulyas, originates in Hungary in, you guessed it, the city of Szeged.  While the name literally means, 'gypsy,' it actually has not much to do with gypsies, except that maybe nomadic peoples might have been more apt to cook it over a roaring fire, ...or might have been the founders of the city for which the dish is named after. 

The dish contains pork, sauerkraut, onions, paprika and sour cream. Except for a little salt and pepper, that is all that the authentic version contains. In order to veganize it, and therefore improve on it, I used pressed, marinated and then baked tofu. 

Starting with an onion and vegan butter, sauteing it will signal to everyone in the house that dinner is on its way. When the onions have caramelized somewhat, adding garlic, paprika and the saurkraut to the pot will continue the assault on the senses of those same unfortunate hungry. Since the tofu renders no 'natural juices' during the braising process, it is easy to add a few cups of excellent vegetable stock (broth will be fine as well) and then letting the dish simmer uncovered for an hour. By this time you should have plenty of nosy visitors begging to know when dinner will be ready.

To finish off the Goulash, add a cup of vegan sour cream and fold it into the tofu and sauerkraut gently. Serve this with something simple, like boiled potatoes or cooked pasta. These will reward you by soaking up the creamy gravy. IF there is any leftovers, be sure to save them because while most meals are best left to the original meal, this one improves while it sits in the fridge overnight.  Be sure to hide it behind the kale so it doesn't get pilfered.

Cost Breakdown

tofu: $4
sauerkraut: $4
onion, garlic, tomato: $2
spices: $1
vegetable stock: $2
potatoes: $3

Total to feed 6 people: