Recipes from YEE office, Summer recipes, Vegan, vegetarian

Tkemali sauce from Georgia, something you should try whilst you are still alive

We are saying goodbye to June and welcoming July! Summer always brings a lot of interesting fruits and vegetables.
People do have different taste, but most Georgians agree that they can not imagine their lives without this sauce! A special thing is that you can use a bottling method that allows the Tkemali to be stored for long periods without refrigeration and you can keep a prepared sauce for the winter.

We spent the  whole last Saturday of June walking in the nearest woods and looking for wild plum trees, collecting green (unripe) wild sour plums and bringing them at home for cooking “new” Tkemali before we will make “yellow” and “red” one, which is a family tradition.
What ?? Tkemali ? Tkhemali ? Tkhkhemali ??  Yes! Actually insert a K in the word Tkemali. We are saying “ყ” (That “y” looking letter). While I am trying to explain you how to pronounce “ყ”, let’s explore what unique source is Tkemali !

Continue reading “Tkemali sauce from Georgia, something you should try whilst you are still alive”

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Articles, Vegan, vegetarian

Vegetarian/vegan, what is the difference?

Amsterdam, Berlin, London, Budapest… European capitals are getting filled with vegetarian and vegan restaurants that offer veggie burgers, soy meat and cheese analogues. All these products are usually noticeable thanks to this emblematic green leaf that the vegetarians and vegans’ eyes are well trained to spot.

But what does all this mean exactly? Unless you are familiar with the topic, it is very probable that you get lost in all these concepts. Healthy lifestyle, organic, vegetarian, vegan, fair trade, gluten-free… same stuff!? Not really.

Here is a short guide that will help you to distinguish vegetarian and vegan diets among these current trends.

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Recipes from YEE office, Vegan, vegetarian

Spring brunch

Spring is there, time to play with colours and flavours! It is also the season of asparagus, these vegetables that look a bit alien and that we always wonder how to cook. Don’t worry, it is really easy, tasty, and a perfect ingredient for a nice sunday brunch!

Eat it with some (toasted) bread, a nice coffee or earl grey, and some jazz music in the background.

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And you, how much carbon do you “eat”?

Food production is a major pollutant for our planet: soil impoverishment, desertification, deforestation… It is also a big source of greenhouse gases (GHG). Today, agricultural sector is the second largest emitter of the world, after the energy sector.[1]

Changing our consumption is a way to act pragmatically against climate change, and turning to vegetarian and vegan diets can help us to reduce our personal carbon footprint. We hear a lot about carbon footprint. But what does it actually mean, especially when it comes to food?

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Recipes from YEE office, Vegan, vegetarian

Vegan Flammenküche

Here is a recipe that comes all the way from Alsace, a French region located next to the German border. This region has a peculiar history, for it has always been in-between two countries, Germany and France. In this way, Alsatians have developed a culture of their own, at the crossroads between two traditions, languages and societies.

This also applies to the cuisine. The Flammenküche is of course not only cooked in Alsace, but for me it is the best (and tastier) symbol of Alsatian culture. Translated literally, Flammenküche means “pie baked in flames”. This pie should be very thin, covered with a sour cream base, a lot of onions and smoked bacon. However, it is very easy to make a vegan version of it! You just need soy cream and smoked tofu.

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Articles

New focus for Office Cuisine!

Have you ever heard about the proverb “tell me what you eat and I will tell you who you are”? Diets and culinary habits have a lot to say about individuals – and even entire societies! – and they are generally employed as sociological, anthropological and economic indicators capable of revealing the “spirit of the times” (zeitgeist).

Our dear modern times do not represent an exception.
In Western societies, the number of vegans and vegetarians has been drastically increasing in recent years (+500% vegans since 2014 in the U.S.(1), +360% vegans in the last 10 years in Britain(2), +987% increase of worldwide demand for vegetarian options in 2017(3)) to the point that they represent the main dietary mega trends of the 21st century. Continue reading “New focus for Office Cuisine!”

Recipes from YEE office, vegetarian

Gozinaki

Do you like travelling? This recipe will take you all the way to Georgia! Our Member Organisations Officer, Ketevan Kochladze, invites us to her table and tells us more about the traditional Georgian dish she likes the most: Gozinaki.

The Georgian Traditional Supra represents an excellent place not only to enjoy local traditional cuisine, but also a traditional place for us, for philosophical toasts, for breaking ice and socialising…

In Georgia everything is decided near the table, we call it a Supra (Georgian: სუფრა [supʰra]). It is a traditional Georgian feast and an important part of Georgian social culture. If you’re lucky enough to be invited to one you’ll want to know how to eat like a Georgian, meanwhile you are looking for cheap tickets and checking  connections  I will try virtually to invite you with me to sit near the virtual Supra.

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