Leftovers

I love leftovers - they make great dinners! 

they sometimes end up thrown together being a one pot (or one 
pan - don't limit yourself) wonder, but most of the time they turn out to be a form of mezze - an oriental starter selection 
- usually large enough to make a main course obsolete.

everyone picks what he or she likes and it's a feast 
for the tastebuds. it's also a cool way to try new 
and adventurous combinations in a small batch. enjoy!

roasted melanzani w tahin - asian style potato salad w mint and peas and a mustard apple dressing - panfried mushrooms (the two round parts of a stem are perfect fake scallops) - green beans with chestnut cracker crumbs (I should run a post on that chest-nut bread - comes from france and is amazing!) - tomato hummus

Preserving

the most important method of making your fruit and veggies last well into the months, where there's not such an abundance that we are seeing in gardens and on markets right now.

the cherrytree in our backyard had fruit for many people on our block and after mouths were filled and muffins were baked it was time to put the remainders into jars.

a cherry chutney is what we came up with, using tellycherry pepper to spice it up and balsamico to give it a nice acidic zing. 

it turned out great and will add wonderfully to roasted winter veggies and spice up wraps and the like. 

500gr Cherries, 200gr shallots, 200gr caster sugar, 
1 cup regular balsamic vinegar, 10 telli-
cherry 
pepper-
corns, 100gr diced candied ginger, a pinch of cardamom yielding 4 small jars

homecooked

now lets get startet for real. jump into the beds of our gardens. tonights dinner: a stack of yellow & green zucchini and 'shrooms, accompanied  by an oriental spiced mix of couscous and chickpeas.

the yellow zucchino is homegrown in my moms garden, the mushrooms are farmed in austria (kräuterseitlinge), herbs picked fresh from the balcony  of my apartment and  all ingredients are organic. <3

panfried slices of zucchini and mushrooms

Intro

springinsfeld means carefree.

this blog is a vegan food journal, the record of a journey through the kitchens of this world (including mine), without having to worry  about the suffering of animals, exploited to end in  our stomachs,  without even being properly acknowledged, let alone loved. 

at the same time springinsfeld is the literal invitation to 
jump into the beds of your gardens to enjoy the abundance,  
great taste and the constitutional benefits of the veggies 
and  fruits grown there.

veggies @ the market - Cours Saleya, Nice, France