Comments | vegancooking: Croatian Style Bean Casserole + Adapted Fried Flat Breads

denerose in vegancooking

Croatian Style Bean Casserole + Adapted Fried Flat Breads

Feb 05, 2007 13:01

Croatian Style Bean Casserole:This is taken from my great aunt's Croatian side dishes but adapted by me to be vegan - it still tastes very authentic and doesn't need stock or meat to help it along. This meal can feed 6 people for under NZD15 or GBP10. The casserole is also great reheated ( Read more... )

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Comments 8

kejlina February 5 2007, 01:16:18 UTC

Mmmmm

I'm Croatian too and we make a similar dish in my family, but instead of tins of beans we use fresh green beans and we also add parsley and dill. and bell peppers.

It tastes great on it's own or over rice or pasta or just about anything :) it can be canned and makes a great starter for soup, too!

denerose February 5 2007, 01:38:13 UTC

Yeah, I think traditionally it would have been made with whatever dry beans came over the mountains with the Turkish traders and then any local green beans that were in season. And yeah sometimes it has capsicum in it when my aunt makes it - an orange capsicum would add even more colour to it too which would be good.

kejlina February 5 2007, 01:41:54 UTC

mmm yeah it does make it nice and colourful :)

do you have any other croatian vegan recipes? i have a potato salad recipe around here somewhere i can dig up if you like!

denerose February 5 2007, 02:11:14 UTC

I do actually...

Baba makes this cabbage thing for which I have no name. It is kind of a Croatian sauerkraut I suppose. Baba does it in butter but I just use olive oil.

Heat olive oil in a big sauce pan. Add lots of diced garlic, an onion (or two) which has been halved and then finely SLICED. Fry until soft, add about half a cabbage also finely sliced. Stir and add salt, a table spoon of tomato paste and a splash more olive oil if needed. then cover on medium heat and leave for about ten mins. Add water if needed. It is really good. I sometimes add other spices but it doesn't need it.

You can also add thinly julienned courgette with the cabbage.

Usually it is a side dish for goat/sheep but I have it with roast veges and vegan stuffing balls and a mushroom gravy. It is part of my xmas and winter cooking routine.

Thread 7

vgnwtch February 6 2007, 08:56:47 UTC

Fabulous! :)

Would it be possible to put most of this behind an lj-cut as per our community guidelines? It would be really helpful :)