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.
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!
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!
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!