It’s finally winter in Berlin and I was craving a bowl of warm, healthy and delicious food after work when I had to think of Chili con Carne. I haven’t had it for ages and never did a vegan version by myself, so it was time to give it a try. This one here is free from processed foods, additives or other artificial flavours – instead it is filled with delicious veggies, tofu and spices. It only takes about 20 minutes to prepare and is super simple.
It’s autumn! To celebrate the first grape harvest, it’s common in Germany to drink ‘Federweißer’ at this time of year, a fresh young wine that hasn’t fully matured yet and tastes light and sweet [btw, the German companies ‘E. Vollrath & Co.’ and ‘Weingut Mohr’ do not filter with gelatine, so look out for those]. The usual dish that goes with it is Zwiebelkuchen (‘onion cake’), a traditional German autumn recipe usually filled with eggs, sour cream and sometimes bacon. As it’s such a traditional dish, the idea of making a vegan and healthy version was on my mind for a long time. I faced the challenge with my friend Joanna, and as you can see, it worked out ; ) Don’t get frightened by the long ingredients list, it’s still really simple. So grab a glass of Federweißer or grape juice, get in the kitchen and enjoy this savoury delight!