Tag Archives: gluten free

Layered Sauerkraut in Szekler style

Layered Sauerkraut in Szekler style

Even though the above recipe might sound quite German, I can assure you that it has nothing to do with the boring Sauerkraut – Knödel combo. It is a recipe made up by my mum and inspired by a Transylvanian cabbage dish. I made it first when living in Madrid I got hold of a piece of Hungarian smoked cheese, some sour cream and Sauerkraut. It had its debut on my very first Cena a la Húngara, my friends from Spain, Venezuela, Guatemala, China and last but not least, Hungary – loved it!

This dish became so popular that I have to prepare it from time to time for my friends, and also to strengthen my Hungarian identity. :P

Hungarian Dinner in Madrid

Hungarian Dinner in Madrid

On our pre-Christmas trip to Transylvania I fell in love with the beautiful artisan clay pots we found on every market. I wanted to have them all, but as I have my dear husband, who is good at pulling me back to the earth, we just returned with two of them.

clay pots transylvania

Clay pots in Cluj

These pots, similarly to the Moroccan tagine or the Mexican olla de barro, are famous for a traditional slow way of cooking, thus preserving more aroma. If you have any clay pot’s, you probably now that it’s sensitive to sudden changes of temperature. You might also want to soak the pot into water before using, so that it doesn’t extract water from the food.



  • 1/2 kg sauerkraut (choose one without vinegar)
  • 1 cup of barley or rice
  • 300g (smoked) tofu
  • 300g (smoked) cheese (optional)
  • 3 dl of sour cream
  • 1 big onion
  • 3-4 cloves of garlic
  • 1-2 tbsp of powdered paprika (or 3 tbsp piros arany)
  • oil
  • salt, pepper

Preparation time: 2 hours

Secret ingredients: paprika powder from my grandmother and Hungarian smoked cheese

I will tell you the truth. I was a bit lazy to investigate how much time and water it needs to cook the above dish in a clay pot. So I cheated! (Ups). I parboiled everything and then let it wobble for another hour in the oven.

rakott_szekely (1)

This is the vegan version.


Cut the onions and saute it in oil. When it’s transparent, add the powdered paprika and some pepper. You might also use some chilli powder if you like it hot. Quickly add 1/2 cup of water as well, as the paprika turns bitter very fast. Then add the Sauerkraut and stew until it becomes soft. Watch out, as Sauerkraut is pretty salty in itself, you do not need to add a lot of salt. Add pressed garlic at the end.

Boil barley with some salt. You may also use rice. Chop or just tear tofu into smaller parts.

And now put it all together. I sometimes just mix it all and put it into a baking pan. Or one can layer it nicely: one thin layer barley, then one layer sauerkraut, and some smoked tofu, then again barley, sauerkraut… Put it into the oven and give it about an hour so that the flavours mix properly.

Finally, top it with some sour cream and/or smoked cheese and put it back to the oven for another 10 minutes, without the lid.

rakott_szekely (2)

Pleated Sauerkraut with smoked cheese.


And voilá, ready it is, the perfect comfort food for the cold months! Serve with some bread and pickles. If it’s too much, don’t worry, it’s one of those dishes that are even better the following day.




Vegan Cheesecake (The Raw Cashew Edition)

Vegan Cheesecake (The Raw Cashew Edition)

Sorry, we just realized we have been out of touch for the past 3 months… We had a few changes in our lives and that kept us busy. But it all seems to be settled now, so hopefully we can again pay more attention to our baby-blog.

Since last summer we have been looking for the perfect vegan cheesecake recipe. Can’t be that hard, right? Well,… One of the attempts that got close to perfect we had found in a vegan magazine. Or at least the inspiration for our research. (I love Germany for having such things!) It’s based on nuts. Cashew nuts.

It takes quite some time but it’s totally worth it.


Total preparation time: 2 hours (+ soaking & chilling)


The base:

  • 1 cup of pitted dates
  • 1,5 cups of walnuts
  • a pinch of salt
  • 3 tsp of Agave syrup
  • 1 tbsp of coconut oil
  • 1/3 cup of shredded coconut

Put all ingredients in the blender and mix it until it is a smooth dough. I have to warn you that this maneuver killed our hand mixer, so only start to do this recipe if you have a really strong blender. Or make it only with agave syrup. Put the base into a cake mould, the layer should be about 1/2 cm.

The cream: 

  • 2 cups of cashew, soaked overnight
  • 1 lemon (juiced + skin)
  • 1/2 cups of coconut oil (melted)
  • 1/2 cup of agave syrup (or according to taste)
  • 1 vanilla bean (scrapped)

You need to soak the cashews the day before. Blend all the ingredients, mix it until it gets smooth and soft. Fill the cream into the mould as well.

Raw Vegan Cheesecake

Main ingredients: nuts&fruits


  • fruits
  • 4 dl of water or orange juice
  • 1/2 tsp of agar-agar
  • lemon juice (optional)
  • raspberry syrup (optional)

As this was actually my belated birthday cake in September, I could still find some fresh berries at the Turkish stand next to our place. I used that to decorate the top of the cake and finished it  with some agar-agar.

I don’t know about you, but I don’t like the taste of agar-agar. It should have a neutral taste, but despite having tried several brands, to me it has an unpleasant flavour. Thus, I always try to add some strong flavours to it (orange juice, lemon juice or some syrup). If you want to make sure it tastes good, mix all of them! :P

Mix agar-agar with the liquids, bring it to boiling and boil it for about 5 minutes. Then let it cool down to 35-40 degrees (Celsius). This is when it has the best texture to pour it on your cake. It takes another 2-3 hours for the jelly to chill.


  • 1 cup of coconut whipped cream
  • almond flakes
Raw Vegan Cheesecake

I still need to practice this decoration-thing.

As I sad, it was meant to be my birthday cake, so we did not spare with ingredients. I decorated the side and top of the cake with coconut whipped cream (you can buy this in vegan stores, it takes about 2 minutes to whip it and tastes OMG so good) and some almond flakes.

It’s not the fastest and easiest cake I have ever made, nor is it a low-calorie treat. Yet, it is delicious and even healthy (unless you eat the whole cake yourself).

Raw Vegan Cheesecake

It had a really nice texture in the end.

We are doing some more cheesecake-experiements with silken tofu and soya yoghurt, we will let you know as soon as we have a satisfying outcome.


Vegan Chocolate Mousse for Dummies


Before moving to Germany, I had tried several times to make egg-based desserts out of tofu. Salty dishes usually turned out quite well, but the desserts had a terrible after-taste and I simply could not get around it. Most of the recipes listed SILKEN tofu, but I didn’t know where to find it.

Luckily we have a big Chinese store just around the corner. There I discovered silken tofu, which is a creamy semi-liquid tofu with a more neutral taste. I prepared a mousse for the first time in my life and I do not find words to describe my experience. It’s a sweet sin melting on your tongue.

Now it became one of our favourite desserts, as it is easy, fast, cheap and gorgeous. And the best part is still to come: as it is vegan, you don’t have to worry about salmonella or other heat-tricks.

Ingredients (for 4 little portions)

  • 300 g silken tofu
  • 250 g vegan chocolate (sometimes I also use milk chocolate)
  • 1/2 tsp cinnamon
  • 2 tbsp rum
  • 1 tbsp oil
  • 1/2 tsp salt

Preparation time: 10 minutes

Whip tofu with cinnamon and salt. Melt chocolate in steam and add 1 tbsp oil and 2 tbsp rum. Add chocolate little by little to the tofu mix, keep stirring with a whisk. As soon as it has a unique colour, pour the mousse into little dessert bowls. Leave it in the fridge for at least 2-3 hours before serving.

So creamy, so cool!

Vegan Chocolate Mousse