Herbivore In Bavaria - hakuna frittata Blog at Allrecipes.com - 281151

hakuna frittata

Herbivore in Bavaria 
Aug. 5, 2012 11:55 am 
Updated: Aug. 5, 2012 2:28 pm
The response I often receive when I tell people in Munich that I'm a vegetarian is a pair of furrowed brows and "...but you do eat Schweinebraten, right?" Many sweep me into the drawer "pseudo-German," my experience in America obviously having "spoiled my ancestral thirst for animal." They ask curiously from what I nourish myself, and I answer, "vegetables, tofu, eggs, fruits, nuts, grains, yogurt, honey or marmelade on bread..." Still, the older generation in particular cannot help but pass me puzzled looks. The street of butcheries next to the Viktualienmarkt in the Innenstadt vouches for the importance of meat in the German culture. 

Though traditional Bavarian food is not very compatible with vegetarianism, finding substitutions is easy. Munich, having a "multi-culti" kitchen, provides a variety of options for eating out even for herbivores. Increasingly, restaurants and cafes manifest consciousness of vegetarian, vegan, wheat- and gluten-free, lactose-free, and organic eaters. For example, my sister and brother-in-law took me out to a belated birthday lunch at an entirely vegetarian restaurant in Munich: Prinz Myshkin. If the looming arches and zesty colors don't lure your senses into awe, the menu infallibly will. We spent at least 30 minutes trying to decided on our order. It began: 1 banana juice, 1 passionfruit juice, and 1 mango lassi. Then, my sister: Japanese noodles made from whole grain buckwheat with oyster mushrooms, bamboo shoots, carrots, scallions, broccoli; brother-in-law: Stir-fried vegetables with oyster mushrooms, bamboo shoots, carrots, scallions, broccoli and smoked tofu in teriyaki sauce; and me: Potatoes, carrots, and onions in a peanut-curry sauce with sauteed tofu and whole-wheat basmati rice. The rain continued to pitter-patter outside while the spicy, savory flavors of our meal introduced themselves to our delighted taste buds. 

So, if ever you find yourself seeking a vegetarian spot in Munich, I'll happily amble through the streets with you, reassured that we will come across many a restaurant that caters to our lifestyle! 
row of butcheries
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a particular butcher
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Prinz Myshkin
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basmati rice
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vegetables in peanut-curry sauce
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Newtown, Pennsylvania, USA
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Munich, Bayern, Germany

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May 2012

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About Me
Born in Princeton, NJ, and from a German family, I spent my lovely 90s childhood (Velcro sneakers and Spice Girls, how I miss you) in America, Germany, and England. And now, I'm at Connecticut College as a philosophy and French double major and psychology minor. My go-to motto is Pascal's "the heart has reasons of which Reason knows nothing" and I love Proust's beautiful description of madeleines. My dream is to gain enough culinary experience over the coming years to open up my own little pâtisserie someday.
My favorite things to cook
Baked goods! Also, on Sunday afternoons, I make myself an outrageously foamy cappuccino, and experiment with different omelette variations. My favorite dishes to cook differ from one day to the next, but I recently became a fan of semolina durum spaghetti tossed in a pan with sautéed sage and red bell-peppers, garlic, a smidgen of lemon, and various spices, and sprinkled afterwards with roasted sunflower seeds, goat cheese, chive flower petals, and salt and pepper. yummy.
My favorite family cooking traditions
My mom always makes a scrumptious bread-pudding for Christmas; my dad whips up a rice dish that's so unique the family refers to it as his "papa reis," and banana flambé each time his best friend visits us; my sister creates beautiful marzipan-covered cakes for our birthdays; my brother-in-law bakes his own baguettes every weekend and Spätzle from scratch whenever we stay with them in Munich; and I make a lox brunch every Mother's Day. A family of food enthusiasts, we also have many day-to-day culinary traditions that I love.
My cooking triumphs
I was really happy when the crèmes brûlées and Tunisian almond cigars I once brought to a party as a little snack for my friends were devoured within minutes. And last week, a three-day long process of baking a Frankfurter Kranz paid off when my little nephew, Simon, insisted on having Tante Norah Cake for a whole week.
My cooking tragedies
There are certainly dozens of kitchen tragedies to my name, but one I remember in particular is an attempted Charlotte Royale that I ruined right off the bat by leaving the batter in the oven for too long (silly silly). But this summer, same player shoots again. I'm going to stand in the kitchen rain or shine until there's a handsome Charlotte Royale dome in my midst.
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