Welcome to Vegetarian

Viennese-style Potato Field Salad

April 7, 2020

This potato salad is typical for Vienna. It is light, refreshing and slightly tangy and therefore the perfect side dish for Viennese Schnitzel. While many potato salads are dressed with a mayo sauce, this one uses a slightly tangy, light vinaigrette instead – typical for Austrian salads. The potatoes will soak up the dressing and melt in your mouth, while the field salad (lamb’s lettuce) provides a leafy, fresh element…. continue reading »

Easy Green Spinach Smoothie

March 24, 2020

This simple green smoothie for beginners is healthy, sweet, vibrant green, and super delicious. This smoothie is bright green in color, using natural ingredients only. Adding fresh baby spinach makes this smoothie super vibrant without making it taste ‚green‘. It tastes sweet, due to the added fruits – no additional sweetener needed. That’s why it is also perfect for green smoothie beginners. Easy Green Spinach Smoothie was last modified: June… continue reading »

Quick Basil Gnocchi

March 18, 2020

These super simple basil gnocchi are often my life-saver. If there is no time to cook or if I simply don’t feel like cooking, this is one of my go-to dishes. Why? It’s ready in no time, 10 minutes maximum, and you’ll only need 3 ingredients for the basic version – 6 ingredients make it a fancy version. Quick Basil Gnocchi was last modified: March 18th, 2020 by Ursula

Austrian Curd Cheese Dumplings – with Video

February 14, 2020

These curd cheese dumplings (Topfennockerl) are light, fluffy and taste soooo good, I could eat them every day. Austrians eat them as main dish or for dessert. I have a sweet tooth, so I eat them as a main dish every once in a while. Austrian Curd Cheese Dumplings – with Video was last modified: February 14th, 2020 by Ursula

Crispy Oven Roasted Potatoes

January 15, 2020

Crispy roasted potatoes are a beloved side dish in Austria. And let’s be honest: Who wouldn’t love them? Crispy on the outside with a fluffy soft center, they are not only a perfect side dish but also stand out all alone. I often times enjoy them as a quick snack at movie nights just like potato wedges. With a quick sour cream dipping sauce, they become highly addictive. Crispy Oven… continue reading »

Austrian Apricot Dumplings

August 8, 2019

Traditional Austrian apricot dumplings are a well-loved summer dish during apricot season. In Austria, we eat apricot dumplings as a main dish for lunch or as a dessert. I love to eat sweet flour-egg-milk based dishes as mains every once in a while (read more about this habit here or here), so this is one of my dearest recipes in summer. It’s fruity, low in added sugar, yet still sweet and… continue reading »

Rosemary Gin Fizz

June 6, 2019

This rosemary gin fizz is classy, fancy, perfect for a crowd, easy to make and drink, and above all: super tasty! Having said that, it fits for every occasion and season. Think outdoor summer parties or fancy holiday gatherings. Rosemary Gin Fizz was last modified: June 7th, 2019 by Ursula

The Best Egg Salad Sandwich, no Mayo

May 8, 2019

This is it! My favorite egg salad sandwich of all time. It is rich and creamy (all without mayo), yet slightly tangy due to lemon juice, mustard, and sour cream. A tablespoon of chive adds some fresh and bright flavors. These are all the ingredients you’ll need – plus the bread and eggs.   For a fresh and crunchy bite, I always add baby spinach. Field salad or arugula make… continue reading »

Carrot Cake with Cream Cheese Frosting

April 24, 2019

This carrot cake is moist, tender and coated with the most luscious cream cheese frosting (no butter, low-sugar). I particularly love this cake for Easter but of course, it’s a classic year round.   Usually, a classic cream cheese frosting consists of cream cheese, butter, and a lot of icing sugar – typically 3-4 cups. I entirely omitted the butter for this recipe and greatly reduced the amount of sugar…. continue reading »

Easter Crescent aka Giant Brioche Crescent

April 22, 2019

This braided super-soft, fluffy and moist brioche crescent is a traditional Austrian pastry, typical for Easter. It’s about four times the size of a regular crescent and therefore a little (or huge) treasure.   This fluffy Easter crescent is a pastry with tradition: In some parts of Upper Austria, where I grew up, godparents would give this oversized brioche crescent to their godchildren on Easter Sunday. Easter Crescent aka Giant… continue reading »

Quick Chickpeas on Toast

March 29, 2019

Is there anything better than a quick, delicious chickpea dish that comes together within minutes? Chickpeas and creamy tomatoes, fresh spinach, generously sprinkled with grated parmesan on a crispy slice of toast. Oh yes. This is my kind of food.   This tomato-chickpea toast is my go-to dish when I’ve barely any time to cook but still crave something healthyish. I could eat chickpeas almost every day of the year…. continue reading »

New Orleans Beignets

March 4, 2019

Soft and fluffy beignets, lavishly covered with powdered sugar. Isn’t that something we can all get onboard with?   These New Orleans-style donuts, called beignets, have been my favorite breakfast during our trip to Louisiana. This pastry is made of yeasted dough that is deep-fried, and finally dusted with icing sugar before served. New Orleans Beignets was last modified: March 4th, 2019 by Ursula