Like I said, the health food stores had lots of vegetarian faux meat products like these:
|Vegetarian sandwich meats|
|Vegetarian sausages because, of course, it's Germany. (Vegetarian liverwurst?! No thanks!)|
|Vegetarian Wiener Schnitzel makes me laugh. I don't know why. It's just funny.|
I didn't check all these packages but I did notice that a lot of them contained egg whites, so they weren't vegan. We easily found non-dairy milks made from soy, oat, or nuts, but no yogurts without soy. The restaurants we went to, unless they were "ethnic," had no vegan options AT ALL. We had several meals out that consisted of green side salads and french fries. It reminded me of 20 years ago when I first went vegetarian in high school (Eek! I just gave my age away!) and I had to make do with meals like that. In all, it seemed pretty easy to get along in Germany as a vegetarian, but quite a lot more difficult as a vegan.
Speaking of french fries, why doesn't this product exist in the US???
Curry ketchup is BRILLIANT. They sell it EVERYWHERE in Germany (I think they usually eat it with sausages) but why don't they sell it here? It's so good! And it's made by Heinz! I really love this stuff, as you can see by my overuse of exclamation points!!! Or do they sell it here, and somehow I've just never noticed this in grocery stores?
At any rate, even though we ate more than our weight in french fries, most of the time we ate at home, and by that I mean my mom's Thai home cooking. I should have taken pictures of it, but I was too busy stuffing my face. Sorry about that. Nothing like two weeks of mom cooking for you, especially if your mom is Thai!
But now we are back in NYC and the cool autumn air has me craving soup. I've always loved French Onion soup but sometimes cooking down all the onions on the stove requires more time and attention than I'm willing to give. I may or may not have burned a pot full of onions on more than one occasion. Which is why I was happy to find a recipe for the soup in Robin Robertson's Fresh from the Vegetarian Slow Cooker. Her recipe is so incredibly easy I don't know why I haven't been doing it this way all along. It's simple enough to recap for you: thinly slice 4 sweet onions (like Vidalia) and put them in your slow cooker with 1/4 cup olive oil. Cook on low for 8-10 hours, then add 5 1/2 cups vegetable stock and cook 30 minutes to 1 hour longer. Robin suggests adding an optional 1/3 cup brandy along with the stock, I didn't do this but I did add a little red wine. To finish, cut some French or Italian bread into slices, top with vegan mozzarella (I used Daiya), then place under the broiler until cheese is melted. Float the toasts on top of the soup in individual bowls to serve. Alternatively, I put the bread on top of the soup, sprinkled the cheese on top, then put the entire bowls in my toaster oven to melt the cheese. I think this way maximizes the melty cheesiness. Bon appetit!
Stay tuned Monday for a special Virtual Potluck post and a chance to win a copy of Robin Asbell's Sweet and Easy Vegan!