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Unknown makes unloved: discover the German vegetarian kitchen

Think of German cuisine and you think of sausage with sauerkraut. Yet that is not all. In ‘Koch! Vegetarian’ bundle Marijne and Liesbeth Thomas some surprising, unmistakably German vegetarian recipes (and we publish there are already three).

Notes-kwarkburgers with appelsaus © Koch! Vegetarian

While Germany is slightly more than in Belgium take into account vegetarians, associate national cuisine, it does not immediately with vegetarianism. The Spätzle and Knödeln are often served with hearty meat and rich sauce, and in the national courts play a Bratwurst or Eisbein regularly in the leading role. And yet, there is now the ‘Koch! Vegetarian”, a book full of dishes with a German stamp, but without the meat or fish.

And that does not come as a surprise, because the traditional German cuisine has a history of vegetarian dishes. Today is meat there may be in abundance, previously had Germans often put up with a poor income and little money, which soon must, it was on to meat or fish. German classics such as Frankrfurter Grüne Soße are evidence of this.

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The book brings together easy-to-make recipes for which you have no endless list of ingredients need. We may already have a preview publish:

  • Knollenselerie-pumpernickel (Knolselderijcrèmesoep with roggebroodkrokant)
  • Quark-nuss-burger mit Apfelsoße (Nuts-kwarkburgers with appelsaus)
  • Schoko-Salami (Chocoladesalami)

Koch! Vegetarian – Liesbeth & Marijne Thomas 9789462501393 | paperback 142 pages. | € 17,95 Forte | Culinary

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