eggplant. Slice the cheese into thin slices (use the slicer;) and mash the tofu with some salt and nutmeg. Assemble the mussaka in a 30 cm round baking tray. Start with half of the eggplant, than a third of the cheese, half of kumara and half of the tofu mixture. Repeat this ending with cheese on top. Bake for 20 minute. … and enjoyed it with some authentic NZ’s merlot;)
same applies for NZ. If the shiitake and the porcini mushrooms are often on our plates at home, here the Portobello mushrooms are a must. I really don’t know why our shops don’t sell them. However, the last evening in Queenstown was very suitable for a Quick Mushrooms Goulash. I filled my shooping basket with some olive oil, a big onion and a lot of Portobello mushrooms. The cooking part is really simple: chop the onion, heat the oil and saute the onion for at least 15 minutes. When making a goulash make sure that you saute the onion very well. Slice the mushrooms and add to the onion. Cook for another 10-15 minutes. Season and serve with polenta.
As already told one of my must in a city is to visit a vegetarian restaurant and/or organic shop. In Queenstown I found Destination Organics (http://www.destinationorganic.co.nz/), which is both - a shop and a small caffee/restaurant. The shelves were filled with all kind of delicious food, from fresh veggies to Italian imported red pesto. After some quick shopping (of course I’d buy everything if I was at home;) we
tried their special salad and the natural plate. The salad (picture on the left) was a mixture of lettuce, coleslaw, really great avocado, tomatoes, hummus and lentil salad. On the other hand the Natural Plate (picture on the right) offered us the opportunity to taste the home made bread with fresh veggies and some dried fruit. Both were good, but I preferred the salad plate more.
ing while tramping, you have to bring everything with you. As we were not inclined to have dry food for four days we had to buy a stove and some cooking pots adapted for tramping. The most “complicated” dish we made were noodles in a soup;) To have some variety we cooked every day a different soup: tomato, mushroom and thai vegetable soup;) Let’s say I have enough noodles and instant soups for a while;)
ins, peppers and the best of all Portobello mushrooms. I simply seasoned them with herb salt and olive oil and grilled them until tender. The big salad wasn’t absent, this time I garnished it with a local nut and spice dipping mix called “Roasted Dukkah”. It consists of brasil nuts, cashews, hazel nuts, sunflower seeds, sesame seeds, herbs, spices and salt. For the dessert a local chocolate I bought in Greytown - lime chilli dark chocolate (see www.chocolatetherapy.com).
c beside the longest swing bridge in New Zealand, just four kilometers south of Munchinson. While admiring some brave tourist walking over the bridge the taste of Asparagus Wraps and my classical Avocado covered salad occupied our mouth and mind. For the Asparagus Wraps I used: olive oil, 200 g green asparagus, garlic pate (you can use anyone), grated cheese (whichever you like), 50 g seitan (sliced in small pieces) and (oat) wraps. First I heated the olive oil and cooked the asparagus and seitan. Secondly I spreaded the garlic pate on the first wrap and covered with the grated cheeser. On the top I put the second wrap and filled it with the asparagus and seitan. Roll in and enjoy;)
ast two troleys;) But here I have to limit myself;) So, today’s dinner was consisted of Portobello Mushrooms with tomato sauce and new potatoes, thus Tomy Mushy Poty.
of dead people. No doubt it is a mysterious place embraced with a special energy. To have a fully experience it I planned and also realized a picnic;) Beside the wind there were no limits to enjoy Orange pasta and Avocado covered salad.Before I reveal my new backpacker recipe, I’ve finally received a n overwhelming confirmation that my hobby is very practical. As I wanted to see some good stuff around Raglan I took a local agency. The guide was a very interesting person. When talking about hobbies he told me that his hobby was to collect parrots. He had more than 60 of them. But when he took the decision to move, he had to abandon them one by one. Moreover, his girlfriend is fixed with frogs. I don’t remember how many frogs she has, but I do remember that the biggest cost her 2.500 US dollars. Thus my hobby is not just practical (what can you do with more than 60 parrots and millions of frog?), but also quite convenient (if you don’t count my cookbooks;).
The below described sweet potatoes I transformed in Creamy Sweet Potatoes & Spinach. 
I bought: olive oil, 3 cloves of garlic, spinach, 2 small sweet potatoes, half of a tin of coconut cream, salt & pepper. If I was at home, I’d use nutmeg as well. Crush the garlic and sauté them in olive oil. Cut the spinach and add it to the garlic. Meanwhile cook the potatoes. When the potatoes are cooked, dice them. Add the potatoes to the garlic (if the leaves of spinach are big, cut them in smaller ones). Stir and add the coconut cream. Season to taste and enjoy.
Talking about Italy, I have to admit that I bought a book printed in Italy. Traveling around the country I found out that there is a chain of fair trade shops. Despite my doubts that fair trade shops are really what they claim they are (my doubts are even bigger after reading the book Bad science) I entered the one here in Raglan. Beside the classical coffee, tea and chocolate (what I really dislike are the leaflets saying: “Are you sure that your chocolate was not produced by a slave?” For me this is total manipulation – by this I’m not saying that there is no slavery; there is, but I’m not sure that this is the best method to combat it), they didn’t have any food, more cups, plates etc. Well, the point is that I found another book for my rich collection, this time I found Vegetarian main dishes from around the world. There is a variety of recipes from Africa, Asia, Latin America & Caribbean, and Middle East & North Africa. Although my quite wide knowledge of vegetarianism, there are some dishes I’ve never heard before, for example Shiro wat, before, for example Shiro wat, Yemesirkik, Aprapransa, Dengu, Nyoyo etc. When back home I’ll have plenty of dishes to prepare;)
After a 7 hours drive (6+1) from New Plymouth to the surfers’ town Raglan I was not really in the mood to cook (it happens to sometimes as well). In the hostel, where I’m staying, suggested me to have an organic burger in a local fast food. Indeed was a good idea. I had one of my best vegi burger ever (the golden medal is still in hands of a fast food in Helsinki – hemp burger;). Homemade soy burger with lentils, roasted red peppers, feta cheese, tomato, beetroot and roast garlic hummus. Served in wholegrain bread. Yummy;)
In winter time kiwi is one of my favorite fruit. My father grows them at home, so I have plenty of them. As far as I know I’ve never heard of any other type of kiwi as the green one. In one of my first post in the blog after arriving in NZ I described the kiwis here different than those at home.
Now I know the difference (shame on me). Here I indulge myself in golden kiwis! They are sweeter and less round. In the supermarket you can buy special spoons for eating kiwis (my dear friends, now you know what I’ll bring you as a souvenir from NZ;). The plastic spoon has a small blade. Firstly, you cut the kiwi with the blade and secondly you spoon the kiwi out. Having this special spoon in your pocket, you can have your kiwis anywhere.
Before I disclose my today’s recipe, I have to tell you that I found another vegetarian magazine. It is called Cooking Vegetarian and it is published in UK. I bought the last two editions (although I found it very silly to buy European stuff 
in New Zealand, but here I have time to read). Compared to the American VegiNews, the CV is focused more on recipes and has less other information. Moreover it is vegetarian and not vegan (as VN is), which means I’ll have to find how to replace eggs in the recipes. But I’m quite good at it, so there won’t be any problems;) I think I’ll subscribe, some recipes looks really awesome; can’t wait to try them.
Today I tried with a new variation of my classical avocado pasta. As I had some feta cheese left, combined it with the other half of avocado of yesterday, so it came out the Avocado Feta Pasta. I just like this NZ avocados, they’re so yummy;) You need: half onion (chopped), olive oil, some feta cheese, avocado (cubed), pasta and salt. Cook the pasta. Meanwhile sauté the onion for five minutes. Turn off the fire, add the feta cheese and mix well. When the pasta is cooked, add the onion-feta mixture and the avocado. Mix well and serve. Fast and delicious;)
