Hungarian cuisine

Vegetarian Journal, Jan-Feb, 2002 by Nancy Berkoff

Note: Westsoy makes a "Creme de la Soy," which is a thick soy cream.

Total calories per serving: 151   Fat: 1 gram
Carbohydrates: 32 grams           Protein: 1 gram
Sodium: 73 milligrams             Fiber: 1 gram

KOMENYMAGO LEVES CARAWAY SEED SOUP (Serves 5-6)

This is a real peasant soup, requiring for ingredients and only a couple of pennies to make. It can be a light soup, good for serving before a heavy meal.

2 Tablespoons caraway seeds
6 cups boiling water
2 Tablespoons vegan margarine
4 Tablespoons flour
1/2 cup soy sour cream
1/2 cup croutons

In a medium pot, combine caraway seeds and water. Simmer, covered, for 15 minutes. In a small cup, combine margarine and flour to form a paste. Add several spoonfuls of hot soup to the paste to temper (make easier to incorporate into soup). Add paste to hot soup and stir vigorously to combine. Cover and allow to simmer until thickened, about 20 minutes. Place 1-2 Tablespoons of sour cream in each soup bowl. Pour soup over cream and garnish with croutons. Serve hot.

Total calories per serving: 105   Fat: 7 grams
Carbohydrates: 9 grams            Protein: 2 grams
Sodium: 211 milligrams            Fiber: 1 gram

* Note: Some cane sugar is processed through bone char filters. See <www.vrg.org/jour nal/vj97mar/973sugar.htm> for further information, or send a SASE and a request for a copy of this article to VRG, PO Box 1463, Baltimore, MD 21203.

SZARITTOTT BABFOZELEK WHITE BEANS WITH SOUR CREAM (serves 5-6)

A light entree or a hearty side dish, this is the perfect recipe for leftover cooked beans, or green or wax beans. It actually gets better the second day, so make extra to enjoy again.

3 cups cooked or canned white beans
  (about 1 1/2 cups uncooked beans)
1 Tablespoon vegan margarine
3/4 cup chopped onions
2 Tablespoons flour
1 Tablespoon vinegar
1/2 cup soy sour cream

Rinse and drain beans and set aside.

In a medium frying pan, heat margarine. Add onions and allow to brown, about 3 minutes. Stir in flour and blend. Add vinegar, and about 3/4 cup of cold water to make a thick sauce. Stir in beans. Allow to heat for 5 minutes on medium heat. Just before serving, stir in sour cream.

Total calories per serving: 203   Fat: 4 grams
Carbohydrates: 32 grams           Protein: 12 grams
Sodium: 93 milligrams             Fiber: 7 grams

DILL AND MUSHROOM SAUCE (Makes about 2 cups)

Serve this savory sauce over baked or mashed potatoes, with a barley or rice pilaff or over baked or grilled tofu or seitan, or even use it as a base for a soup!

2 Tablespoons vegan margarine
1/2 cup finely chopped onions
1/4 cup finely chopped fresh mushrooms
2 Tablespoons flour
1/2 cup vegetable stock
1 Tablespoon chopped fresh dill
1 teaspoon lemon juice
1/2 cup soy sour cream

Melt margarine in a medium frying pan. Add onions and mushrooms and cook for 2 minutes. Stir in flour until well incorporated. Add stock, reduce heat and cover. Allow to cook until thickened, about 20 minutes. Stir in dill, juice, and sour cream and allow to cook, stirring, for 3 minutes.

Total calories per 1/2 cup: 94   Fat: 7 grams
Carbohydrates: 6 grams           Protein: 2 grams
Sodium: 199 milligrams           Fiber: 1 gram