Čau Down

People often joke about how difficult it is to be a vegetarian in Prague, but if that’s the case, it must seem even harder to be a vegan here in meat lover’s paradise. Thankfully, times are changing, dining and shopping options are expanding, and now, thanks to Prague-based writer Martina Čermáková, there’s a new cookbook available, based entirely on the premise of cooking vegan-friendly meals with ingredients that can be found at local shops and markets. Veg mňamky: Nejen pro vegan(k)y is a colorful, inspired and mouth-watering collection of Martina’s favorite recipes.

While the book is currently only available in Czech, an English-language version may be in the works. In addition to having just published the cookbook, Martina’s also opening up a imported-sweet shop in September, called The Candy Store, which will be at Na Rybníčku 5 in New Town. I spoke with her recently about the inspiration behind the book, and asked if she’d share a recipe with us, which she kindly does, below: a recipe for bean burgers like the one on the cover. All photos courtesy of Martina Čermáková.

1. What gave you the idea of writing a cookbook for vegans?

The idea actually came from a friend — who’s not even vegan, or Czech — and was shelved away until another — this time vegan — friend came along with the same idea a year later, which prompted me to think a Czech-language vegan cookbook might be a viable project after all. (I’m a total pushover.)

But, really, the selection of vegan cookbooks on the market is limited — you can count them on the fingers of one hand — compared to their vegetarian counterparts. I was missing something that would present affordable, easy-to-make and delicious vegan eats in a fun and graphically unconventional way; something that also a nonvegetarian would pick up. Many people I meet have a skewed view of the vegan diet (and vegans in general), so this was a perfect opportunity to show that vegan food can actually be scrumptious, doesn’t have to cost you a month’s worth of salary, isn’t hard to prepare and doesn’t come with a lesson on health or ethics.

So when an old high-school friend of mine and a brilliant graphic designer, Nadine Khatib, agreed to design it, it was a deal.

2. How long have you been a vegan? Is it difficult to be a vegan in Prague?

I’ve gradually transitioned into veganism about four years ago.  Having lived in some of the most veg-friendly cities, sometimes I miss not having as wide a selection of vegan products, but, really, it doesn’t take any extra effort to eat vegan in Prague. The health stores that have mushroomed around town have a pretty great selection of vegan products for good prices —including affordable vegan cosmetics and household products — most larger chain stores carry the basics like plant-based milk, yogurt and tofu, and, well, you can get your veggies and legumes anywhere. There are a handful of vegan restaurants and many more veg-friendly eateries at this point, plus, most places are willing to accommodate you, if you explain that you are a vegetarian with a dairy and egg allergy and tip generously. J

3. How did you choose/compile the recipes?

I basically selected the tastiest of meals that I normally make with both local vegans and nonvegans in mind. The idea was to serve up some fresh inspiration for vegans and vegetarians who are well versed with the ingredients as well as offer non-intimidating recipes for nonvegetarians. I strived for a balance between recipes that use ingredients you can get in any večerka and those that use more “niche” ingredients (say, tempeh), as well as recipes that draw from Czech cuisine and those that are inspired by foreign cuisines.

4. Did you take the photos?

Yes, and that’s why I had eaten my food cold for months. My average ratio was 100 lousy shots to one OK one.  The idea was to do it yourself all the way, and create a product the way you wanted it to look and sound. Of course, we had the luck of finding a publisher that liked the entire package and kept everything intact — photos, text, graphics.

5. Where can people get a copy?

You can get it in Country Life stores, major bookstores and some health-food stores as well as online at http://www.plotknihy.cz/titul.php?titul=334.

6. Do you have any plans to do an English version? How would you translate the title?

I’ve considered making it a bilingual cookbook, since many of my English-speaking friends have endorsed that idea, so that’s definitely a possibility. English-speakers have more resources to turn to, though (and some great online ones!), so a cookbook focusing on the vegan versions of purely Czech cuisine might work better for an English version.

The title, unfortunately, only really works in Czech. It translates as “Vegan Yum Yums” for not just vegans — though, obviously, it doesn’t rhyme and sounds awkward in English.

7. What is your favorite snack or an ideal meal?

I love veggie burgers of all sorts for the way you can experiment with countless combinations of ingredients when it comes to the ultimate vegan burger patty.  I’m currently indulging in creamy soups, so, as un-summer as that sounds, a bowl of velvety potato-tomato-basil soup with some homemade croutons is heaven.

8. Can you tell us a few of the names of recipes in the book, as examples?

Minty split-pea aria

James’ pumpkin curry

Noodle-mushroom soup with chickpeas

Crunchy seitan steaks with roasted lemony beans

Not-your-humdrum svíčková

One-hundred-and-one-beans goulash

Smoked-tempeh wrap

Cashew-crusted tofu squares

Grilled-goodness sammich

Mini tofu quiche

Crunchy noodles with lemon-ginger dressing

Almond-jam thumbprints

Banana-split cupcakes

Death-by-chocolate pralines

9. Can you share a recipe with us for a true taste of what’s in your cookbook?

Bean burgers

Veggie burgers are great for exercising imagination. Play around with different types of beans and spices!

What you’ll need:

2 cups cooked beans (black, kidney, whichever work for you)

1 cup bread crumbs

½ cup finely chopped red onion

2 cloves finely chopped garlic

½ cup finely chopped green bell pepper

2 tsp paprika

2 tsp ground cumin

Salt and pepper to taste

¼ cup ketchup

1 tbs soy sauce

Oil for frying

Preheat oil on medium-high heat.

Add garlic and onion and cook for about 5 minutes, stirring constantly.

Add the bell pepper and cook until tender.

Add paprika, cumin, salt and pepper and stir for about 30 seconds.

Mash half of the beans with a fork or in a food processor.

Combine the cooked veggie mix with mashed and whole beans.

Add the bread crumbs, ketchup, soy sauce and combine well.

Knead with your hand until the mixture is firm.

Divide the mixture into about five pieces and roll each into a ball. Press them down to form patties.

Pour a thin layer of oil into the pan and cook patties for 5 minutes on each side.

Serve them warm on burger buns with a tomato slice, pickles, and soy-based mayonnaise, ketchup or mustard.