Welcome to Vegetarian

5-Minute 4-Ingredient Frozen Yoghurt

June 25, 2015

This frozen yogurt is delicious, healthy and incredibly easy to make. You will need just four ingredients (frozen strawberries, yogurt, syrup and lemon/lime juice), throw them together in a blender or food processor and mix until creamy. This doesn’t even take 5 minutes, rather 2. Fresh strawberries can be used instead of frozen ones, however they must be frozen before processed. Btw, I used a small food processor. I found similar recipes for… continue reading »

Easy Sunflower Bread (no-knead)

June 13, 2015

I am a huge fan of this quick and easy sunflower bread – or to be more precise – of this rye and whole wheat sunflower seed bread. In Austria, we eat this kind of bread a lot. It usually comes loaf-shaped and consists of a mixture of white and whole wheat flour. I also added rye flour to my recipe. Some varieties are dense and packed with seeds,… continue reading »

Never Fail Walnut Granola

May 23, 2015

This is my easy go-to granola. It’s packed with nuts and is low in sugar and oil. Being on “vacation” in Austria to visit my family while living in Boston means having lots of delicious Austrian food around me. So, a typical day usually starts with a coffee and some slices of a sweet, braided raisin loaf with unsalted butter and Mum’s homemade blackberry jam (of course … homemade,… continue reading »

Asparagus Quiche

April 22, 2015

I have to admit: I just love this Quiche. Usually, I am not a huge fan of asparagus, but in this quiche, it is irresistible. Served with a mixed green salad on the side, you will simply love it. Whenever I am taking it along to potlucks and brunches, something that I regularly do, I am usually baking the quiche in a shallower pan or baking sheet. This way it is much easier… continue reading »

Sweet Braided Yeast Bread (Rosinenzopf)

April 8, 2015

This braided sweet yeast bread with raisins is by far on of my favorite breakfasts (except for this super-easy sunflower bread). It’s super moist, it’s fluffy and it has a subtle sweet taste (note that it only contains 3 ½ tablespoons sugar). Told you: The perfect breakfast! I also love it as a snack in the afternoon, together with a cup of coffee. I usually eat it plain when it… continue reading »

Creamy Potato Goulash (Erdäpfelgulasch)

March 26, 2015

Goulash is one of the well known dishes from Austria. This is a recipe for Austrian-style potato goulash. I am well aware that goulash originally was a Hungarian dish, but – and there is always a but – in every country around Hungary, people have made it their own by altering the original recipe. So the Czech goulash differs from the Austrian and again from the Hungarian style in taste and… continue reading »

Buchteln – Sweet Austrian Yeast Buns

March 16, 2015

Buchteln or Wuchteln – you will hear both expressions in Austria – are a relatively unknown treasure. They are pull-apart style yeasted sweet rolls, filled with apricot jam. The buns are not overly sweet, since the recipe only calls for 3 tablespoons of sugar. The dough itself is very fluffy and airy, surrounded by a crispy, nicely browned crust, which will get soft when cooled. You will often see them served, sitting… continue reading »

Li’l Vienna rye sourdough bread (no-knead)

March 4, 2015

In monarchy days, while grand nations invested in armies and glory, Austrian aristocrats focused mostly on shiny buildings and imperial coffee houses. Known as a stiff aristocrat, and bureaucrat for that matter, Kaiser Franz Josef was also known for his love towards Austrian sweets and baked goods. And not without reason. While pastries like apple strudel and vanilla crescents are well known and marketed, not to mention raved about in… continue reading »

How to make a Sourdough Starter

February 27, 2015

Sourdough bread simply tastes great. In Austria there are numerous (mostly small) bakeries, which are selling real sourdough bread. My parents would always buy such bread, believing that there is not only a difference in taste compared to conventional bread, but also in moisture and increased shelf-life. So when David and I moved to Boston last summer, something was missing. Li’l Vienna, you got it! No, but seriously, we missed… continue reading »

Semolina Dumpling Soup (Griessnockerlsuppe)

February 20, 2015

These famous soup dumplings (Griessnockerl-Suppe: Griess = semolina, Nockerl = dumpling and Suppe = soup) are served in most traditional Austrian Gasthäuser (restaurants) and are also very common in Bavaria, the southern end of Germany. Barely without exception, they are floating in a bowl of homemade clear beef stock. Austrians usually enjoy soups as first course, with only a few high-calorie exceptions. Therefore, your semolina dumpling soup would be followed… continue reading »

Palatschinken – Austrian Crêpes

February 9, 2015

Everyone knows the delicious French crepes, but in Austria, we have our own kind. The Austrian type is closer to the French crepes than the thick American Pancakes and yet a little thicker than the French version. At home, this is is a dish, traditionally served for lunch – not for breakfast, not for dinner. But honestly: They make a great breakfast too. They are either eaten for dessert or main dish…. continue reading »

Loaded Nachos

January 29, 2015

Some food is literally made to be eaten in front of the TV. I am usually not a fan of this habit (at least if I’m in company), but these loaded nachos are definitely one of these foods. It just feels wrong, sharing and eating, while sitting up straight on a chair. There may be only one exception, where nachos are good to eat while sitting on furniture, made of wood: in a bar,… continue reading »