Monthly Archives: July 2014

Summery Raspberry Dream, a healthy GF version

Summery Raspberry Dream, a healthy GF version

July = berries, berries, berries.

I love to make creamy desserts but, especially in the summer, I prefer something lighter and healthier. A week or so ago I came up with these vegan and gluten-free summer cupcakes. And as the temperatures were rising, I wasn’t even thinking of baking…


Ingredients (for about 12 cupcakes):


1 cup of cornmeal

2 cups of water

about 2 cups of vegan milk

1 cup of sugar

a pinch of vanilla


1 cup (250 ml) of vegan whipped cream (I used the brand Schlagfi)

3 tbsp of vegan yoghurt

4 tbsp of sugar/ agave syrup

1 tsp of lemon peel grated


2 cups / 250 g of raspberry

3 tbsp of sugar

a pinch of cardamom

some mint leaves

Preparation time: 1 hour (+ 1 hour in the freezer)

1. Prepare a porridge with the cornmeal.
According to my experience, if you start heating water and cornmeal together, it will not turn lumpy so easily. After 10 minutes start adding vegan milk little by little. Exact amount always depends on heat, texture of cornmeal, etc. But if you go little by little, you can’t go wrong.
After about 20 minutes, you should have a soft, semi-liquid mixture.

I sometimes make cakes with this base, but this time I decided to fill the mixture into cupcake forms. Let it cool down before continuing with the next layer.

before any topping

before any topping

2. Whip the vegan cream with sugar and lemon peel. When it’s solid, add yoghurt. Scoop the cream on top of the (cold and solid) porridge. Put them into the fridge until you prepare the last step.

3. For the decoration, I put half of the raspberries apart. With the other half I made a syrup, heating the fruit with some sugar. I added some cardamom because I think makes a perfect match with raspberry!

Let the syrup cool down and have fun decorating! :)

The result: vegan, gluten-free and heavenly!

Vegan, gluten-free and heavenly!

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Beetroot Pesto and Community Kitchen


We’ve been a bit “out of blog” lately. This doesn’t imply we don’t cook, it rather means that some lovely visits and parties kept us busy.

Café Morgenrot

Abel looking satisfied after Café Morgenrot-brunch

You might have noticed, that Berlin is quite inspirational for vegetarians and vegans. Right when we landed, before heading to my family’s place, we went to have a big brunch to Cafe Morgenrot. It’s a collective café, meaning it is run by a politically critical community. They state to be emancipated, against discrimination and without hierarchies. They have cinema evenings, exhibitions, “Stitch ‘n Bitch” sessions, feminist round tables, etc. Interesting.

What you definitely couldn’t find here: any sign of the world cup. Hell yeah!


A hearthwarming buffet

Every Friday, Saturday and Sunday they also offer a huge vegetarian brunch with overwhelming vegan options. And the best; You pay what you like! Or actually, depending on your social/financial status, you pay what you can! 

Hungry traveller's breakfast

Hungry travellers’ breakfast

At this brunch we ate a yummie beetroot paste, which reminded me of the one my childhood friend Zsofia Szigeti (now photographer Sophia Veres) prepared when we were…well, kind of kids. Thus, I tried to reconstruct the recipe, with success.



Ingredients (for about 2.5 dl)

  • 1.5 cups of beetroot (peeled and chopped)
  • 1 cup of walnut
  • 2 tbsp of balsamico (or any other vinegar)
  • 1 tbsp of salt
  • 2-3 cloves of garlic
  • 2 tbsp of olive oil
  • 2 tbsp of vegan milk
  • a pinch of freshly grated pepper

Preparation time: 8 minutes

Mix it well together with a blender until you get a soft paste.

It is a versatile paté, that you can use as a dip for a BBQ (check), on a sandwich instead of butter (check), on a toast bread just like that (check) or even as a vegan pesto, with pasta. Simple and tasty, here you go!

Enjoying the paté in the sun :)

Enjoying the paté in the sun :)

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Tofu burgers and karaoke


No matter if you are a local or a tourist, the must-do on an average sunny Sunday in Berlin is to have a late brunch (you might want to check out Café Morgenrot for a great veggie option) and hang out the rest of the day in the Mauerpark in P’berg.

What you can do there? It would be easier to answer the question: what not?

Mauerpark flea market

Mauerpark flea market

Mauerpark, is it name already reveals, is a piece of forgotten history. You can still see bits of the Berlin Wall here, as it used to be part of the Death Zone. To date, there is an awesome flea market every Sunday and it’s a hip place to chill. Loads of organic food options, Berlin-based art and unique vintage fashion, traditional flea market with bargains, street performances every five meters, robo-art, Turkish families grilling, latinos having a crowded reggaetón/salsa party, Japanese doing some weird flashmob, and the biggest hit of all: a huge karaoke.

Bearpit Karaoke

Bearpit Karaoke

With huge I mean really huuuuuge!!! The Bearpit Karaoke Show was started by an Irish guy some years ago, who thought it’s said to leave that big open-air amphitheatre abandoned. First an informal karaoke, now a must-see attracting several thousand people every week. If you are good, people will have fun. If you s*ck, you will ber cheered even louder! The old guy Detlef, who sings My Way every week in German, has already his own fan page.

(I could link a video about Detlef, but I decided to search the video of my friend Albert, who visited us from Spain when I was living in Berlin. We decided to play a wicked trick and sign him up for karaoke – and he dared!! Thanks for this unforgettable show, Grasshopper!)

You know what else you can find there? The most delicious vegan burgers (with gluten-free options) at Sunny Day Burgers! An ordinary vegan burger becomes fab with the different types of salsas they offer: from chipotle to mango-maracuja. And the raw vegan cakes will take fly you directly to paradise!!! (Try the peace-braker cardamom-chocolate cake, we had to argue for the last piece).

Sunny Day Burger

Sunny Day Burger

Raw Vegan cake, especially the one in the left is recommended!

Raw Vegan cake, especially the one in the left is recommended!

Vegan Burger

Vegan Burger

Inspired by this visit, I altered somewhat my tofu burger recipe learned from my Mum.

 TOFU BURGER from the Mauerpark

Ingredients (6-8 big ‘burger meat’):

  • 1 package (400 g / 1.5 cups) of plain tofu – or smoked tofu, as an option
  • 1 carrot grated (1/2 cup)
  • 1 medium potato grated (1/2 cup)
  • 1 big onion chopped
  • 2 cloves of garlic (pressed)
  • 3/4 cup of oat flakes
  • 3/4 cup of bread crumbs
  • 1/4 cup of oil + oil for frying
  • 2 tbsp of soy sauce
  • about 1/2 tbsp of salt (actually, according to taste)
  • 1/2 tbsp of curry powder or Kitchen King
  • 1/2 of powdered sweet paprika (hot, if you like it somewhat spicy)
  • 1/2 tsp of pepper
  • 1/4 cup of parsley chopped or 1 tsp of dried marjoram (optional)
  • about 1/2 cup of warm water (depends on the softness of the tofu)

Preparation time:  1 hour

Pour warm water over the oat flakes. Crush tofu and add soy sauce and salt. Then add chopped and grated vegetables, spices and oil. Mix it. Finally add the oat flakes and enough bread crumbles so that it has a texture that is easy to form but doesn’t fall apart. Leave it for half an hour to soak through. Heat some oil and form the desired size hamburgers with wet hands. It shouldn’t be thicker than 1.7 cm or the middle will remain raw. Also, it shall be too crispy if very thin. As a final touch (and being a good Hungarian), I like to cover the burgers in bread crumbs once again before frying.

Tofu Burger

We ate it last time with some spicy potatoes, vegannaise and a nice fresh salad. And you?