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    Austrian Vegan Home Cooking
    Austrian Vegan Home Cooking
    Austrian Vegan Home Cooking
    Ebook264 pages1 hour

    Austrian Vegan Home Cooking

    By Daniela Friedl

    ()

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    About this ebook

    Traditional home cooking and vegan cuisine: a winning combination, ...

    ... bringing both memories and the promise of homemade culinary delights.
    Daniela Friedl lovingly illustrates her favorite childhood dishes, giving us a full picture by bringing
    their historical background to life.
    Discover the classics of new Austrian cooking - vegan and free from animal cruelty.
    LanguageEnglish
    PublisherFreya
    Release dateFeb 16, 2015
    ISBN9783990251980
    Austrian Vegan Home Cooking

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      Book preview

      Austrian Vegan Home Cooking - Daniela Friedl

      VEGAN?

      Austrian Cuisine

      Austria is associated with traditional regional cuisine and with particularly high-quality cakes and pastries. As the capital of Austria, Vienna was the culinary treasure chest of all the lands under Hapsburg control. These stretched beyond the borders of Austria and across territories which are now parts of Hungary, the Czech Republic (Bohemia and Moravia), Slovakia, Poland, Italy, Slovenia, Croatia, Serbia, Romania and Ukraine.

      This multicultural and ethnically diverse cuisine is a true gift to the palate. The distinctive influences of traditional Imperial Austrian cookery make the culinary inheritance of this Alpine republic a rich and varied treasure trove to which each respective country has added its own unique gems. Classic dishes such as Palatschinken (derived from the Czech palačinka) or goulash (from the Hungarian gulyás) are timeless and inspire every generation anew.

      Although Austrian cuisine is often equated with Viennese cuisine, every one of the nine Austrian federal states has its own traditional dishes, all influenced by its particular regional products.

      A love of eating, a special atmosphere and classic Austrian comfort in the inns, wine taverns and coffee houses are still all-pervasive, even today.

      Helpful Information on the Recipes

      Units of Measurement

      tbsp = tablespoon

      tsp = teaspoon

      kg = kilogram

      g = gram

      L = liter

      cL = centiliter

      mL = milliliter

      Alternatives

      The terms non-dairy milk, non-dairy whipped cream, non-dairy cream, non-dairy butter, and non-dairy cheese are deliberately kept open and non-specific in the recipes. The word non-dairy is only included in the list of ingredients, and for greater ease of reading is not mentioned from then on in the recipe itself.

      Non-dairy milk derived from soya, rice, coconut, spelt, oats, almonds, hazelnuts, quinoa and millet is available.

      I recommend fresh soya milk on the basis of its taste and consistency and suggest that you take note both of whether it’s been manufactured using organic ingredients and also whether it’s been produced locally in the region.

      Please take into account that both almond and hazelnut milk possess a particular sweetness all of their own and a distinctive nutty taste, and consequently these varieties will be listed separately in the recipes that follow.

      Non-dairy milk derived from soya, rice and coconut is available and lends itself wonderfully to whipping.

      Particularly worthy of mention is soya cream, an ideal alternative to sour cream and crème fraiche, and creamier and stronger than non-dairy cooking cream (currently available made from a soya, rice, spelt and oat base).

      As a general rule, non-dairy cheese is manufactured with a foundation of various plant oils and/or tofu.

      Both the taste and melting ability can vary according to the manufacturer, so it’s worthwhile just testing cheeses and thus discovering your own favorite product. Basically non-dairy cheese is available in block form, in slices, in spreadable form or also grated.

      Non-dairy butter barely differs from cows’ milk butter in consistency, presentation and taste. It consists mainly of various plant-based oils.

      What to look out for when shopping – traps for the vegan

      Animal exploitation is concealed within many foods. Here is a brief list of the ingredients of animal origin that can be hidden in some frequently used products.

      Sliced bread: butter oil, milk powder

      Vegetable stock: milk powder, lactic acid, beef fat, whey

      White wine and vinegar: white wine, like vinegar, can often be clarified using fish bladders, gelatin or egg whites

      Bread rolls/breadcrumbs: milk powder, lard, butterfat, egg

      Pasta: egg

      Marmalade/jam: gelatin

      Dark chocolate: butter oil, whey powder, milk powder

      Puff pastry: butter oil, fatty acids of an animal origin

      Nougat: milk powder, whey powder

      Marzipan: honey

      Local Produce

      With few exceptions, I use local products in this book for reasons of sustainability. It is also advisable to cook seasonally, and with some of the dishes here I offer alternative ingredients should what’s currently available at the time of year not match the particular ingredients used in the recipe.

      Organic Produce

      I recommend using local, organically grown produce where possible. When it comes to citrus fruit, I urge you to choose organic, as their zest is added to many dishes.

      Dandelion Honey

      INGREDIENTS:

      500 g dandelion flowers

      2 L water

      2 kg sugar

      2 organic lemons

      PREPARATION:

      Wash the flowers well and then boil in the water and the juice of the two lemons for around 30 minutes.

      Strain off and remove the flowers, add the sugar to the liquid and then boil for a further 45 minutes.

      While the liquid is boiling, regularly skim off any foam that might form on the surface.

      Reduce the heat and let the dandelion honey simmer very gently for a further two hours.

      When the desired consistency has been reached, pour into clean screwtop jars.

      TIP

      Harvest the dandelion flowers on a warm, sunny day, far away from busy roads.

      Fir Top Honey

      INGREDIENTS:

      1 kg young fir tree tips

      2 L water

      2 kg sugar

      half an organic lemon

      2 tbsp rum

      PREPARATION:

      Wash the fir tree tips well and then simmer in the water for about two hours.

      Next, strain the tips well through a cloth, add the sugar to the drainedoff liquid and then boil for a further 45 minutes.

      When the desired consistency has been reached, allow the honey to cool.

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