Back in the
1990s, I was an actual monk in an actual monastery. (Cue the chorus of angel
voices here.) Anyway, I taught myself to cook Hungarian food because most of
the elderly monks came over from Hungary during the 1950s and I wanted to give
them a taste of their homeland. (Also, I wanted to COOK – I was fine with the poverty,
chastity, and obedience, but I missed cooking. Hungarian food was my ticket back
into the kitchen.)
remembering the robust taste of Hungarian paprika, sour cream, and hearty
peasant fare, I veganized “Hungarian Paprikas”. Hearty crimini mushrooms take
the place of the chicken and I developed a nifty cashew sour cream. By the way,
Hungarian food can be pretty spicy (“csípös”) so feel free to oomph up
the cayenne pepper.
pleased with this dish. Not only will it make a Hungarian monk long for his
homeland, (it’s THAT good) but we can enjoy it too.
Oh, and here’s
a photo of me roller-blading in my habit. In retrospect, it’s not surprising I’m
no longer a monk.
cream: Soak 1 cup of raw cashews in boiling water for 30 min. Drain off water
and blend cashews with ¼ cup water, 1 ½ tsp cider vinegar, 1 ½ tsp lemon juice,
¼ tsp salt.)
crimini mushrooms, halved
1 bunch of
green onions, thinly sliced
1 red bell
pepper, cut into 1” chunks
dash of sweetener if needed
cashew sour cream
1 14 oz can
oil for frying. (I like Earth Balance)
of noodles. (Barilla veggie spirals are vegan)
crimini mushrooms face down in margarine until well-browned. Don’t turn them
over; don’t touch them. It’s important that they get really brown on the cut
side. After they’re brown on one side, they’re done. You’ll need to do this in
onions and bell pepper and sauté until slightly tender. Add the spices along
with a little oil for frying in order to let the paprika “bloom” which,
apparently, is hugely important to Hungarians. Add the tomato sauce, diced
tomatoes, and simmer on low for 20 minutes. Return the mushrooms to the sauce
along with the sour cream and serve over pasta.
© 2015 by Jon Buckner
Wheat. All rights reserved.
Labels: chicken paprikas, Hungarian Cuisine, vegan chicken paprikas, vegan chicken paprikash, vegan paprikas