Tag Archives: paris

Postcard from France: Galette with stir fried vegetables


Until not so long ago I did not even know that buckwheat exists. Then Uta used it instead of rice, we tried it in a veggie saussage and before our Paris trip, we also found out that Buckwheat flour is used for a crêpe-like salty dish in French cuisine.

I don’t know about you, but I always get hungry after dancing. So getting out from a challenging kizomba class in La Pachanga, we discovered a street full with restaurant for crêpe and galette. We walked up and down and finally chose a not too fancy, not too expensive one. I had a plain butter galette and Uta had one filled with mushrooms, which in French is called champignon de Paris. =) It was heavenly!

Creperie Port-Manech

We strongly recommend you to try  Crêperie Port-Manech in Montparnasse, their homemade apple juice was so amazing.

We decided to give it a try at home as well. After our last restaurant visit we found the flour on the market, and we could only hope that we got the right thing. Surprisingly, 1 kg of white powder on the airport, yet, no problems. Maybe because it was packed and sealed next to some cheese, they didn’t want to open Pandora’s Box of smells…


Ingredients (for about 6 medium sized Galettes)

  • 1 cup of Buckwheat flour
  • 1 tbsp salt
  • 1/4 cup oil
  • 1 1/2 cups water
  • Mushrooms
  • Onions
  • Bell peppers
  • Grated Gouda cheese (optional)

Preparation time: 50 minutes

Put the flour, salt and oil in a bowl. Add water while whiping, to eliminate all the lumps. Heat up a big frying pan – the bigger the Galette the better to handel it. (We used a 25cm pan and it’s definitely too small!!!)

Add some oil and enough mix to cover the bottom of the pan. Let it cook untill the Galette is firm and flip it over.

Now the filling can be whatever you feel like. We fried some mushrooms, onions and bell peppers with 1/2 tbsp oil and a pinch of salt, pepper and garlic.

Gallette Vegetarian

Add some Gouda cheese, a spoon of this vegies and fold the Galette into a square and there you have it: a savoury glutenfree dish in only 30 minutes!

As a dessert we hade some crêpe filled with a rosemary-mango mix and vanilla ice cream. Enjoy!


Crepe Mango Rosemary


Mexican Gourmand Quinoa Salad


Paris Supermarket PurchaseOn our trips we always go through street markets and supermarkets looking for some inspiration for future recipes. This time we found a great mix of red&white quinoa and bulgur in our neighbourhood’s Simply Market in Paris. Both are rather rich in fiber, minerals and calcium, thus, a must in every vegetarian diet.

We happily bought one package and managed to take it back home, even though the giant Sikh security guard at the airport was examining it carefully. In Munich the mix was challenging us to turn it into something more interesting than a simple garnish. I really like Salsa Mexicana, or Pico de Gallo (=Peak of the Rooster=), as we call it in Mexico.  This salad, the main inspiration for today’s recipe, is a mixture of  diced tomatoes, onions, coriander and lemon juice.


Ingredients (4-6 portions)

  • 1 cup of Quinoa Gourmand mix (60% bulgur, 40% red and white quinoa)
  • 2 cups water
  • 1 tbsp of salt
  • 5-6 medium sized tomatoes
  • 1 big onion
  • 4 tbsp of fresh coriander (chopped)
  • 4 tbsp of fresh parsley (chopped)
  • 4 tbsp olive oil
  • 1 lime
  • 1 clove of garlic
    To convert measurements, check Cups&Spoons.

Preparation time: 20 minutes

Bring water to boil, add salt and then the quinoa mix. Cook it for about 15 minutes or until water evaporates completely. Dice the onion and tomatoes and chop the fresh herbs. Let the quinoa cool down before mixing it with the rest of the ingredients, you wouldn’t want it to become pulpy. Adjust salt if necessary.

Mexican Quinoa Salad

We usually eat it with roasted cheese, tofu or seitan. Bon appétit!

Coco-Curry French fries


Before going to Paris we listed a couple of vegetarian/vegan places to visit. As you can imagine, we did not get a chance to have a look at all of them. We were perfectly happy with the baguette, fromage, galette and crêpe the city offered.

Savours Végét'Halles


On our touristic day we went to Saveurs Végét’Halles was the closest to our hunger. Staff was moderately nice and the food was also anything but remarkable. We had a Burger Végét’halles and a daily menu, consisting of a regular vegetable soup, a quiche with lentils if I remember well and some chocolate-banan cake. All were okay but for this price we expected something bit more special.



Just a few hours before we headed back, lost in the quest for the Jeff Aerosol graffiti of a Bharatanatyam dancer (<3) , suburbs of Paris, we checked out another place nearby: My Kitch’n. Google gave me very little information on it but I liked the idea of it being in the middle of a vegetable market, the Marchè Couvert des Batignolles. Actually it turned out to be on the opposite of the butcher’s stand. How ironic! The place was really small, all that 8 sqm can fit are two desks for school children, a fridge and a fire place with two pans.

My Kitch'n P1100859

We turned up at an early hour, thus, were not very hungry. From the very limited 3-4 item menu we picked a lentil burger. Good choice not to have more, as it totally lacked any flavour! We quickly feeded ourselves and left. The owner is a very nice Scandinavian girl, who will open her next “chiringito” in Tulum. The world is so small!

Apart from the tasteless food this cafè gave us two important souvenirs: the confidence that one can open the place with very little resources + the idea of pimping up Pommes frites with coconut and curry. (Too bad it was not fresh and cold.)



1 kg of potatoes
2 tbsp of coconut oil
2 tbsp of flaked coconut
1 tbsp of bread crumbs (it will make your chips more crispy)
2-3 tsp curry powder
salt according to taste
To convert measurements, check Cups&Spoons.

Preparation time: 10 minutes to peel and cut, 30 minutes baking

Coco-curry Pommes frites

Peel the potatoes and cut it in french fries style. Mix ingredients in a big bowl. I don’t know about you, but we prefer to bake chips in the oven instead of deep frying it. The result will be equally crispy but a bit less greasy. So we bake potatoes in the oven at 190 degrees for about 30 minutes.

It combines perfectly with our Vegannaise dip, and accompanied by a nice salad you have a quick summer dinner. Our guests love it! :)

We are in Paris


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