Last Summer, I was a tour guide for a really cool vegan walking food tour called Urban Food Crawl. The one that I led was based out of Silverlake, just on Sunset Blvd., where there are already many vegan establishments. But, this was not the point of the crawl, it was to show you the amazing vegan options at 6 other places in the area. I won’t lie, there was some fantastic food on that tour! But, one place that I find myself referring people to semi-frequently is Berlin Currywurst.
What is the low-down on Berlin Currywurst? Let me start by telling you what the history behind Currywurst is. It is a very popular street food in Germany that more often than not, is made up of sliced bratwurst covered in a curried ketchup with optional slices of bread, and is not vegan-friendly. That’s where this small eatery in Silverlake comes in. Three Germans came over to Southern California to open Berlin Currywurst and share this food with everyone. Luckily, they have a vegan kielbasa and bratwurst (not Tofurky) that are delectable and sauces that you can choose from.
It’s been close to a year since I’ve had it, and I had a craving for some currywurst when my friend Melisser talked to me about Europe, while she was staying with me this past weekend. I decided to make this happen for us, and try my hand at making a vegan bratwurst.
I’m super happy with the outcome of both the seitan sausages and the seasoned homemade ketchup! The flavors were solid and went great together, making this a delicious appetizer! The only thing that would have made this better is if we had the onion-seasoned fries from Berlin Currywurst. Mmm…
Since most of my days, at the moment, are filled with cooking and taking photos for someone else’s cookbook; sometimes it’s hard to be inspired enough to come up with something different for my blog. It’s doubly hard when most of the ingredients are reserved for said recipes! This will basically be my “problem” for January, so I can’t wait for the freedom that February will bring.
My mind was drawing blanks left and right, yesterday, when I was thinking of just what to make that night. That was until I had lunch with my friends Trevor and Fiona after Trevor’s graduation ceremony. We decided to order some Buffalo Cauliflower -baked as opposed to fried- as an appetizer. It was pretty good, but not as good as the stuff at Mohawk Bend. I’ll be honest, I’ve seen a ton of recipes for buffalo cauliflower in the past few months. So, when Trevor thought that it would be a good idea to do our own version, we knew that we had to change it up a bit.
That’s where this lively and flavorful blossomed into a spicy, aromatic appetizer. With intense flavors of Thai Curry combined with the creamy coconut lime aioli that has a garlic/onion undertone, this dish is a winner. After I took photos of it, we basically annihilated the bowl of cauliflower with the help of our friend Michelle. I can’t wait to make this again! Next time, I’ll make sure to double the recipe.
I have the attention span of a fly today, and I’m not entirely sure why. It could be that I have too many windows/tabs/programs open, which is the story of my life; the fact that the weather is absolutely perfect and I just want to stare out of window and look at the clouds, or maybe even that it is finally cool enough for me to want to crochet all kind of things (mostly scarves, let’s get real here). Either way, I can’t help myself from glancing away from the computer or stopping mid-sentence at the slightest distraction, it’s just one of those days.
But, this recipe is one that should capture your attention. It has the kind of warmth that is multi-dimensional, with spice from the curry powder and literal heat from the warm contents, and is perfect for cool weather. Plus, it has pumpkin, and pumpkin is awesome. Not to mention, this risotto is lighter than most of its counterparts; no need for heavy cream here! I plated my meal over a bed of fresh arugula, and I HIGHLY recommend it; seriously, it’s pepperiness matches perfectly with the spices in the curry risotto and takes it up just a notch.
This month’s Vegan Food Swap, was incredible for me! I got totally spoiled by Sarah of Good Story Sarah with goodies from all over the Northwest. Upon opening the adorably papered box, I laid my eyes on a jar of tasty-looking curry paste, hell yes! It only got better from there, also included was a jar of vegan salted caramel (be still my heart), Hurraw chap stick (how did she know I was a chap stick fiend?), and some tangy Tahini sauce (which is delicious). Not to mention I had a bag ofSoy Curlswaiting for me near the bottom of the box, I’ve never used these, but have heard tremendous things, so I can’t wait. Last but not least, some adorable cards and graphics were included in the bunch! I may just frame the buffalo card because it is so damn cute.
Now, onto the part where I get to try out my new Thai Curry Paste, which I was absolutely ecstatic to do. I’m a huge fan of curry, even though I don’t post many recipes for it here on VYA. I usually end up ordering it when I go to great vegan, Asian restaurants; or at PF Changs, they’re Coconut Curry Tofu is one of my favorites.
Instead of this being your typical thick-sauced curry, which I love so don’t get me wrong, I used So Delicious’s Unsweetened Coconut Milk for a lighter consistency. This makes for a yummy dish that has all of the flavor, but is still healthy for you. Because this made up mostly of vegetables, I feel that the serving size is relatively large; if you have a smaller appetite than I, maybe you could split it amongst three or four people instead of two.
A warm and flavorful curry that is still light and perfect for summer!
2 tsp. Coconut Oil
1¼ Cup White Onion, Cut into Slivers
1 Cup Carrots, Sliced into Thin Medallions
2 Cups Broccoli, Broken Up into Smaller Pieces
1 Cup Collard Greens, Chopped & Packed
1 Handful Roasted & Salted Peanuts
2 Cups Unsweetened Non-Dairy Milk (I used Coconut)
2½ Tbsp. Massamun Curry Paste
1 Tbsp. Fresh Lime Juice
1 Tbsp. Fresh Cilantro
Salt to taste
1 Block Organic Extra-Firm Tofu, Cut into ½” Cubes
Begin by pressing the water out of your tofu for 20-30 mins. while prepping the vegetables.
Get one medium and one large pan out for sauteing. Melt 1 tsp. Coconut oil in the large pan over medium heat; once hot saute the onions until they are almost clear.
Place the carrots and broccoli in the same saute pan and cover for 5 mins., stirring every couple of minutes.
Melt 1 tsp. of Coconut Oil in the small pan at just over medium heat. When the pan is up to temperature place the tofu in it and cook each side of the cube for 3-5 minutes.
While the tofu is cooking, add the collard greens to the veggie pan and saute together until it starts to wilt. Whisk together the curry paste and non-dairy milk, then pour it into the vegetable mixture.
Add the lime juice, cilantro and salt into the pan as well and bring to a simmer over low-medium heat.
Once the tofu is done cooking, add it to the veggie pan and fully incorporate it into the mixture. Cook for an additional 10 minutes, taking the lid off of the pan for the last 5 minutes.
When time is up, give it another stir and serve hot with a wedge of lime.
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like me to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!