Gazpacho

Jun 11, 2025 | Appetizer, European, Soup, Starter, Vegan, Vegetarian

Gazpacho

Jessica Wilson, United States
Gazpacho is a favorite summertime dish my family enjoys when we eat out back in the hot weather. I love the delicious, refreshing vegetable blend. I've seen how some people blend it and drink it, but I prefer to chop it all and eat it chunky with a spoon.
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Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Course Appetizer, Drinks, Salad, Soup, starter, Vegetarian
Cuisine European
Servings 4 people

Ingredients
  

  • 6-7 medium tomatoes Choose your preferred favorite type of tomato and adjust the amount according to their size.
  • 1 (each) red, green, yellow, orange sweet peppers
  • 1 cucumber
  • ½ white, red, or yellow onion I grab whichever I'm in the mood for that day.
  • 1-2 clove(s) garlic Depends how garlicky you prefer it.
  • 3 cups tomato juice
  • ¼ cup olive oil
  • ¼ cup sherry or white wine vinegar
  • salt and black pepper to taste

Instructions
 

  • Wash and dry the vegetables. It's your choice to remove any peels or not.
  • Chop all vegetables into small cubes.
  • Peel and mince the garlic.
  • Add all chopped ingredients to a bowl and mix.
  • Mix in the tomato juice, olive oil, and vinegar.
  • Refrigerate for at least 30 minutes or until ready to serve.
  • Season to taste.
  • Serve cold in glasses or in small bowls garnished with a drizzle of olive oil, a sprinkle of Kosher salt, or with other optional toppings. (I've read that some people like to add things like basil, Granny Smith apples, marinated cherry tomatoes, avocados, tart cherries, nectarines, strawberries, red onions, red bell peppers, cucumbers, croutons, or even hard boiled eggs.)
Keyword appetizer, soup, Spanish, vegetarian

Palacsinta

Feb 7, 2025 | Entree, European, Main, Vegetarian

four palacsintas on a blue plate

Palacsinta

Ann Szipszky, United States
This is Hungary's answer to the crepe. I have loved these since I was a kid. My mom would make them a lot, especially during Lent when you cannot have meat on Fridays.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Main Course, Vegetarian
Cuisine European
Servings 6 people

Ingredients
  

Palacsinta

  • 3 eggs
  • 1-1/2 cups milk
  • 1 cup all-purpose flour
  • 1 tablespoon vanilla extract
  • 1 pinch salt

Crisco to cook them in

Filling

  • Cottage Cheese
  • Sour Cream
  • Cinnamon
  • Sugar
  • Raisins

Instructions
 

For the Palacsinta

  • Mix all wet ingredients together, then add the flour and salt. Batter should be smooth and lump free, consistency of really thin pancake batter. I use an immersion blender which works perfectly.
  • I have a crepe pan I use (my dedicated palacsinta pan that I use for nothing else) but a non-stick frying pan will work well too. Put some Crisco in the pan, make sure it’s hot. I have a small ladle I use and it’s about two ladleful's of the batter. If I had to guess, maybe about a quarter cup or so. Just swish around in the pan and make sure you have a thin layer covering the surface.
  • Flip after the first side is cooked (if any of the area is wet it is not ready for flipping). I have this wooden paddle/stick thing (almost looks like a paint stick) I use to flip them but a spatula works fine. Just be careful if you are using a nonstick pan because a metal spatula will do not nice things to your pan. Sometimes the first one will come out a little wonky but after that you’ll be good to go.
  • When done put on a plate, add your favorite filling (directions for my favorite filling is below), roll and enjoy. Jam is also a great filling. You can also use things like Nutella and fresh sliced strawberries and/or bananas and then sprinkle some powdered sugar or even some lemon zest.

Notes

For the filling
  • This is my favorite, but you can use jam or whatever else you might like. This is not exact as I eyeball everything:
    • 3:1 ratio cottage cheese to sour cream. Cinnamon, sugar and raisins to taste.
Keyword crepe, entree, Hungarian, main course, vegetarian

Grandma’s Spaetzle

Feb 6, 2025 | European, Pasta, Side, Vegetarian

 

Spaetzle

Grandma's Spaetzle

Christopher A. Kaiser, United States
Growing up, I spent a tremendous amount of time with my Father's Mother (Grandma Kaiser). When she made a Goulash, Chicken Soup, Creamed Chicken, among other main dishes, she inevitably would whip up a bowl of spaetzle. Warm, drizzled with butter or added to the main, a deliciously comforting treat.
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Prep Time 10 minutes
Course Pasta, Side Dish, Vegetarian
Cuisine European
Servings 4 people

Ingredients
  

  • 1 cup Flour Your choice of brand
  • 1 Egg
  • 1 dash Salt
  • 1 dash Pepper
  • 1 pot Boiling salted water To a rolling boil
  • Water Depending on how smooth you want the batter

Instructions
 

  • Sift 1 cup of flour in a bowl.
  • Add egg in bowl. 
  • Whisk in water until smooth consistently (like cake batter).
  • Use a cutting board and place a little on the board.
  • Cut (using a knife) a bit at a time and let fall into boiling water.
  • When that board is done stir Spaetzle in the water.
  • When they rise and float, take out and put in a bowl.
  • Begin next batch.

Notes

Spaetzle is very forgiving. You can eat in soups, like noodles, or as a side dish with butter or plain. Many cultures call these dumplings, noodles, pasta. Try many times and have fun. Even your mistakes will be good.
Keyword Austria, Germany

Julia Child’s Salade Niçoise

Dec 17, 2024 | European, Salad

 

Salade Nicoise

Julia Child's Salade Niçoise

Peter Shoemaker, USA
You can make it with a few fresh ingredients and what you have in your cupboard. It can easily be adapted for the ingredients on hand. Great dish for summer, and healthy.
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Prep Time 45 minutes
Course Salad
Cuisine European, French
Servings 6 people

Ingredients
  

  • 1-1/2 pounds Green beans
  • 1-1/2 pounds Small red potatoes
  • 2 tablespoons White wine vinegar
  • ⅓ cup Cold water
  • 2 tablespoons Minced shallots
  • 3 tablespoons Olive oil
  • ½ teaspoon Salt
  • ½ teaspoon Freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1 head Boston lettuce About 1-1/4 pounds, leaves torn into pieces
  • 6 Hard-boiled eggs, peeled and quartered
  • 1 cup Halved cherry tomatoes
  • 1 (8-oz.) can Tuna Preferably oil-packed, drained
  • 1 (2-oz.) tin Anchovy fillets, drained
  • 2 tablespoons Drained capers
  • ½ cup Pitted and chopped black olives, such as Nicoise or Kalamata
  • 1 tablespoon Minced parsley
  • Vinaigrette
  • 1 teaspoon Dijon mustard
  • 1 tablespoon White wine vinegar
  • 1 tablespoon Lemon juice
  • 1 tablespoon Lemon zest
  • 2 tablespoons Minced shallots
  • 5 tablespoons Olive oil
  • ¼ teaspoon Salt
  • ¼ teaspoon Black pepper

Instructions
 

Prepare Green Beans

  • Bring a medium pot of salted water to a boil.
  • Add green beans and boil until beans are just tender, about 3 minutes.
  • Immediately remove beans from pot and transfer to a bowl of water and ice.
  • Once beans are chilled, transfer to a bowl, pat dry, and refrigerate.

Prepare Potatoes

  • Place potatoes in a steamer basket in a saucepan containing 2 inches of water and bring to a boil.
  • Reduce heat to moderate, cover tightly and steam for 10 to 15 minutes, or until potatoes are cooked through.
  • When potatoes are just cool enough to handle, peel (if desired) and cut them into quarters or slices, then place in a bowl.

Mixture for Potatoes

  • Meanwhile, in a separate bowl, whisk together vinegar, water, shallots, olive oil, salt, and pepper.
  • Pour mixture over warm potatoes, gently tossing with potatoes without breaking up potatoes.

Vinaigrette

  • Whisk Dijon mustard, vinegar, lemon juice, lemon zest, shallots, and olive oil in a bowl until emulsified.
  • Season with salt and pepper.

Bring it All Together

  • Toss lettuce leaves in 2 tablespoons of vinaigrette, and arrange on a large platter.
  • Spoon potatoes over lettuce, arrange eggs alongside, and drizzle 1 tablespoon of the vinaigrette over both.
  • Toss green beans and tomatoes in 1 tablespoon of dressing and arrange on lettuce.
  • Add tuna, anchovies, capers, olives, and parsley on top.
  • Pass any remaining vinaigrette at the table.
Keyword salad

Arroz con Leche

Dec 11, 2024 | Americas, Caribbean & Atlantic Islands, Dessert, European, Latin American

 

Arroz con Leche

Khalil Crumes, Puerto Rico
Arroz con leche is a creamy, comforting rice pudding made with milk, sugar, and spices like cinnamon, often with a hint of citrus. I love how simple yet satisfying it is, offering a perfect balance of sweetness and warmth, whether enjoyed hot or cold.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine Latin American, Spanish
Servings 4 people

Ingredients
  

  • 1 cup White rice or Jasmine rice
  • 3 cups Whole milk
  • 1 cup Water
  • 4 tablespoons Ground cinnamon or cinnamon stick
  • 2 boxes Raisins
  • 1 cup Sugar — adjust to taste
  • 1 teaspoon vanilla extract
  • 1 pinch Salt

Instructions
 

  • Start by rinsing the rice under cold water.
  • In a medium pot, add the rinsed rice and 1 cup of water.
  • Bring to a boil over medium-high heat. Once it boils, reduce the heat to low and simmer until the rice has absorbed most of the water and is just tender.
  • Add the milk and cinnamon the pot with the cooked rice. Stir to combine. Bring the mixture to a simmer over medium heat, stirring occasionally to prevent the rice from sticking to the bottom.
  • Once the milk is simmering, add the sugar and a pinch of salt. Stir until the sugar is completely dissolved. Continue to cook over low heat, stirring frequently, or until it looks fluffy and the rice is soft and creamy. Be sure to stir often to prevent the rice from sticking or burning. Add raisins (if used).
  • Once the pudding has thickened to your desired consistency, remove the pot from the heat and stir in the vanilla extract.
  • Discard the cinnamon stick (if used). Serve the arroz con leche warm, or let it cool to room temperature.
  • Sprinkle ground cinnamon on top for garnish.

Notes

For a creamier version, you can use half-and-half or add a bit of coconut milk.
 If you prefer a thicker pudding, let it cook a little longer, stirring more frequently.
 Some variations include adding other dried fruits, which you can stir in during the last few minutes of cooking.
Keyword Arroz con Leche, dessert, Latin American, Spanish, vegetarian

 

Vegan Spinach Lasagna

Dec 11, 2024 | Entree, European, Main, Pasta, Vegan, Vegetarian

 

vegan spinach lasagna

Vegan Spinach Lasagna

Nicole Paternoster, United States
This lasagna is a great comfort food and an awesome replacement if you cannot eat dairy or choose not to.
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Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 20 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 8 people

Ingredients
  

For the Ricotta:

  • 1 16 ounce container of vegan ricotta Tofutti, Kitehill
  • 2 teaspoons minced garlic
  • ¼ cup nutritional yeast
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano

For the Lasagna:

  • Ricotta
  • 1−2 pounds fresh spinach lightly steamed
  • 8 ounces no-boil lasagna noodles
  • 7 cups pasta sauce of your choice or make your own
  • ¼ cup soy parmesan or vegan parmesan I like "Follow Your Heart"

Instructions
 

  • Preheat the oven to 350°F.
  • To make the spinach, steam at least 1 pound of fresh spinach (I preferat least 1 and 1/2 pounds) for about a minute or two, just until slightlywilted.
  • Drain well, the mix the spinach into the ricotta.
  • To assemble the lasagna, spread 1 cup of the pasta sauce over the bottom of the baking dish. Then cover the sauce with a layer of noodles.
  • Next, spread half of the ricotta mixture over the noodles, and top with2 more cups of the sauce.
  • Add another layer of noodles, the rest of the ricotta, 2 cups more of the sauce, and the rest of the noodles.
  • Spoon the remaining 2 cups of sauce over the noodles (make sure youcover all the edges), and sprinkle some parmesan over the top.
  • Cover with parchment paper and then with foil.
  • Bake for 60 minutes and remove parchment and foil for last 5 minutes.
  • Remove from the oven and let rest for 15-30 minutes.
Keyword vegan, vegetarian

Farinata

Dec 11, 2024 | Appetizer, European, Starter

Farinata

Bibiana Artesi, Italy
A savory and custardy chickpea pancake
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 3 hours
Total Time 3 hours 35 minutes
Course Appetizer, starter
Cuisine Italian
Servings 6 people

Ingredients
  

  • 150 grams Chickpea flour
  • 400 ml Water
  • 1 teaspoon Diamond Crystal kosher salt For table salt, use half as much by volume
  • 60 ml Extra-virgin olive oil
  • Freshly ground black pepper Optional
  • Picked rosemary leaves For sprinkling (optional)

Instructions
 

  • Mix chickpea flour with water and rest it for almost 3 hours,
  • Add salt and EVOO, and mix,
  • Place the mixture in a baking pan, previously oiled.
  • Bake in a preheated oven at 485 F for 20 minutes.
  • Once cooked, add black pepper (if you like).

Notes

In step 2, if you want you can add thinly sliced ​​red onion or you can add rosemary.  I usually prepare the two variants (one plain and one with onions), and then I cut them into squares (2'' x 2'') and arrange them on the dish in an alternating way.  I leave the black pepper near the dish so if anyone wants, they can add it to their square.
Keyword chickpea, vegetarian

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