A macaroni style comfort food and cheese feast. Kasespatzle translates as ‘little cheese sparrows’, fear not this dish doesn’t contain any meat!
-
-
Vegetarian Grostl is a leftovers fry up with potato and a fried egg on top, Al Murray says this makes it a British dish, but I’ll give it to the Austrians.
-
South America is known for big, fat juicy steaks and full-bodied red wine. I’ll take the wine, but as a vegetarian I prefer my recipe for vegetarian chilli.
-
Fladlesuppe is a top veggie meal in Austrian ski resorts. It can use leftover pancakes and left over soup or be made from scratch with this recipe.
-
Oh, how I love Austria and its dumplings. A particular favourite of mine is the Kaspressknodel; cheese dumpling, squashed and fired; yum!
-
Even after eating nothing but Aloo Gobi for several days this is still one of my favourite curries; I think curried potato and cauliflower takes some beating.
-
If the French understood that vegetarians don’t eat ham or bacon, tartiflette could be among the top Veggie Mountain Food available in French Ski Resorts.
-
If it is feeling a little chilly outside Canederli Dumplings, a specialty in the Dolomites, are truly irresistible. This is Paula’s cheese version.
-
Porkkanalaatikko appears on most traditional Finnish festive tables and is traditional carrot casserole with rice cooked in milk or cream and topped with breadcrumbs. I sampled this delight when on a trip to seek the Northern lights and to ski in Finland. Whilst the Finnish version of carrot casserole is OK as a fairly ‘solid’ side dish, I prefer my carrots a bit spicier and my casserole with a bit more liquid. So, my carrot casserole has a bit more of a nod to Morocco than Lapland.
-
Beetroot Fritters appeared on my plate several times in Finland
