2013 Food

Please collect opportunities for the Biketour to get food on the 2013 tour. Ideally, we would like to get vegan, locally and ecolocically produced, nutritious food which does not require cooling. We try as much as we can to avoid supermarket and chain shops and try to support local, small-scale, community or familiy run businesses. Please list anything that you know!!!

WHAT TO EAT?

Which kinds of things should the bike tour buy/order beforehand or take along?

• Zapatista Coffee
• ...
• ...

WHERE TO GET IT LOCALLY?

Where can we buy things locally on the way?

Web Resource

• www.mundraub.org

DE (east)

• Berlin, www.speisegut.com
• Berlin, www.prinzessinengarten.net
• ...
• ...

PL (southwest)

• ...
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CZ

• ...
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AT

• Wien, www.foodcoops.at
• Gänserndorf, CSA Ochsenherz
• Deutschlandsberg (Steiermark), Hofkollektiv Wieserhoisl
• ...

SK

• ...
• ...

HU

• ...
• ...

SLO

• ...
• ...

HR (west/north/east)

• ...
• ...

BiH (north)

• ...
• ...

SRB (north)

• ...
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RO (west)

• ...
• ...

RECIPES AND FOOD SUGGESTIONS

breakfast

porridge

a good ratio oats to liquid (water or soy milk) is 1:3, so the porridge is neither too gluey nor to loose

laura’s fruity whole oat porridge (serves 4)

• 1 cup whole oat groats, soaked overnight in 5 cups water (organic if possible)
• 4 pieces of seasonal local fruit (eg pears, figs,apples), chopped, skin included
• handful of nuts (eg almonds,walnuts), chopped, about 4 nuts per person is good
• 1⁄2 teaspoon cinnamon powder or two cinnamon sticks
• pinch of sea salt and add sugar to taste

In the morning, bring the oats to the boil, adding enough extra water to stop them sticking to the pot. Add the cinnamon and cook for 20mins. Add the other ingredients, cook for another 5-10mins or until the oats are cooked through.

swiss porridge

This has probably already been flagged up as one of the top culinary discoveries of BT 2012. I still make it at home and it’s awesome. No horrible porridge glue to wash up and you can make it with whatever fruit/nuts/seeds you have around. The basic principle is a kind of porridge salad made with oats, water and apples. I can never remember how many oats you need but 50-100g per person is about right. With this one you can always add more oats as you go along so you can top it up if it doesn’t look like enough. To your oats add grated apples, grated pear and any other fruit or goodies you have around. Add water so it’s more moist and some cinnamon to taste. It was amazing when the figs were ripe :-) That’s it!

lunch and dinner

lunch salads

• mix rice with spicy green lentil puree, add tomato and chick peas, shallot, lemon juice and cumin
• tomato, chickpeas, parsley
• spinach salad
• cucumber/carrot salad with lemon juice
• fennel salad with orange
• pasta salad
• quinoa salad
• bulgur salad
• beans salad
• potato salad

beans paste or lentil paste with bread

make paste by cooking and mashing beans or lentils, and adding tomatopuree, chopped shallots or onions, mustard, grated carrots, lots of spices

pumpkin soup (serves 4)

• 1 onion
• 750 g pumpkin
• 750 g potatos
• 250 g carrots
• 2 cloves of garlic
• a piece of ginger
• 200 ml of vegetable stock
• 1⁄2 teaspoon Curry
• 1⁄2 teaspoon Kurkuma
• salt and Pepper
• 1⁄2 teaspoon Garam Masala

Fry the onions, add quaters of potatoes, carrots and pumpkin and the vegetable stock. Boil for 10 mins, then add ginger and the spices. Another 10 min. later you can take it off the fire (if the vegetables are soft), try to purree it with what you can find. Additional sauce: mix two soup spoons of Tahini with five soup spoons of soy milk and strew some sunflowerseeds on top.

vegetable couscous

• mixed veg
• cumin, ras al hanout, harissa, ginger, coriander, garlic
• orange juice and grated peel
• chickpeas
• canned tomatoes
• serve with couscous

pippa’s vegan curry

• loads of onions
• loads of garlic
• loads of spinach or other green leafy vegetable, cut as small as you can be bothered to make it
• loads of potatoes, diced
• loads of rice or something to serve the curry with
• loads of tomatoes, cut up quite small
• salt
• chilli pepper
• ginger (plenty)
• coriander and cumin (you need Indian cumin not european cumin)
• other curry type spices you can find such as garam masala, cardamom, mustard seeds

• boil the potatoes separately otherwise they will never cook.
• cook the rice if you are going to have some
• fry the onions and garlic then when they are done, add the spices and stir it around so that the spices are also a bit fried (but be careful not to obliterate them completely).
• add the tomatoes, spinach and cooked potatoes and cook together for a few minutes until the tomatoes have turned into a sauce and the spinach is cooked. et voila!

basic chickpea curry

• 50-100g dried chickpeas per person 2 kgs would do 25 people
• onions
• garlic
• loads of tomatoes
• lime/lemon
• chili
• cumin/any other spices
• (maybe orange and cinnamon)

Soak the chickpeas in bottle preferably from the night before you intend to cook them. These take ages to cook so should be the very first thing you put on the rocket stove. Yolanda’s tip is to add some bicarbonate of soda/baking powder as this makes them cook faster. Don’t add too much or it tastes salty and weird. You do want to add some salt though :-) Start with onions and garlic in a pan with olive oil and add whatever spices you fancy. Cumin and Chili are good but whatever you feel. Then add any other veg you have, peppers, carrots and courgette are good. Add the tomatoes later and chickpeas whenever there are ready. The lime/lemon makes this super yummy and so does using lots of oil. This goes well with cous cous or left over rice. I wouldn’t try and make rice too as that will take too much time with the chickpeas and you will not eat till midnight!

chili sin carne (serves 4)

• 1/4 cup vegetable oil
• 1 onion, thinly sliced
• 1/2 teaspoon coriander seeds, dry roasted and crushed
• 1 teaspoon cumin seeds, dry roasted and crushed
• 1 teaspoon tomato puree
• 400 milliliters passata or sieved tomato sauce
• 1-2 cloves garlic, minced or chopped in small bits
• 1 teaspoon paprika
• 200 milliliters vegetable stock (or made up with a stock cube and water)
• 125g kidney beans (from a tin, rinsed and drained)
• 125g white beans e.g cannellini (from a tin, rinsed and drained)
• 1-2 teaspoon granulated sugar
• chili pepper, to taste
• salt and pepper, to taste

Heat oil in a pan on medium heat, and after a minute add sliced onions and a pinch of salt. Stir and let cook slowly till the onions begin to take on colour, about 5 minutes. Add the crushed coriander and cumin seeds and the tomato puree. Let cook for a minute or two, stirring all the time and then add the passata, garlic, paprika, stock, beans, sugar and chili pepper (if using). Let stew slowly on low heat for 20 minutes, stirring now and again. Taste and adjust seasoning as you desire. When ready, crush some beans using your cooking spoon to thicken, if the sauce is too thin. Serve with some rice, guacamole and sour cream.

campfire roast potatoes

• 1kg small potatoes (washed)
• Olive oil
• 2 tablespoons dried rosemary (you can also used thyme and oregano)
• 2 tablespoons garlic powder
• 2 tablespoons paprika
• 1 teaspoon black pepper, salt
• In plenty of salted water, parboil the potatoes until a knife can be inserted easily (about 10 minutes once the water boils, depending on size). Drain, then toss the potatoes in enough oil to just coat them, then toss with the rosemary, garlic powder, paprika & about * 1 1/2 teaspoons salt as well as the pepper. On a campfire grill, grill over direct heat, turning often, until browned & grill marked, 10 - 15 minutes.

one-pot linguini with raw sauce (serves 4)

• 500g fresh tomatoes, cored and finely chopped
• 1 tablespoon chopped basil
• 1 tablespoon chopped parsley
• 2 garlic cloves, minced
• 2 teaspoons salt
• 1 small red chile, seeded and minced
• 1/3 cup extra-virgin olive oil
• 350g linguine pasta (or another kind)
• 3 baby zucchini, thinly sliced
• Handful of sprouted seeds, lentils or beans (if you’ve been sprouting them)
• 1⁄2 cup freshly grated Parmigiano-Reggiano cheese for serving
• 1⁄2 cup nutritional yeast flakes (instead of the cheese, for vegans!)

In a large pot of boiling salted water, cook the linguine until al dente (still firm). Drain the pasta well. Add all the other ingredients to the pot and toss. Serve it & pass the cheese & yeast flakes around for people to add to their liking.

penne alla puttanesca (literally “whore’s style spaghetti” in Italian) (serves 4)

• 2 Tbs. extra-virgin olive oil
• 2 large cloves garlic, smashed and peeled
• 1 medium yellow onion, finely chopped
• 1 teaspoons finely grated orange zest (from half a medium orange)
• 1/2 teaspoons dried oregano 1⁄4 teaspoons crushed red pepper flakes
• 1⁄2 cup dry white wine
• 1 28-oz. can whole tomatoes, coarsely chopped, juice reserved
• 1/3 cup pitted Kalamata olives, rinsed and quartered
• 2 tablespoons of capers
• rinsed Salt and freshly ground black pepper
• 8 oz. whole-grain penne pasta
• 1⁄2 cup grated Pecorino Romano, or another cheese, and yeast flakes as an option
• 1⁄2 cup chopped fresh flat-leaf parsley

Heat the oil and add the garlic, onion, orange zest, oregano, and pepper flakes and cook for 5-8 mins. Add the wine and simmer until it has almost evaporated. Stir in the tomatoes, olives, and capers. Bring to a boil & cook until the sauce has thickened, about 20 minutes. Season to taste with salt and pepper. Meanwhile, bring a large pot of salted water to boil. Add the penne, cook until al dente & drain.

pasta with sage and cherry tomatoes

• wholewheat pasta
• fresh sage
• chopped garlic
• cherry tomatoes
• maybe some chopped walnuts
• olive oil
• salt

pasta napolitana (serves 4)

• 2 tablespoon oil
• 1/2 large onion, grated
• 1 clove garlic, grated
• 2 fresh tomatoes, diced
• 2 (400g) tins tomatoes
• oregano, to taste
• basil, to taste
• lemon pepper, to taste
• parsley, to taste

• Into a hot saucepan add oil.
• Cook onion and garlic until soft
• Add fresh tomatoes, stirring until soft.
• Add tinned tomato and bring to the boil.
• Allow to simmer until reduced.
• Add herbs generously and season to taste.
• Serve with pasta.

escalivadas à la rocket stove

On an evening when you have a bit of time on your hands this is a really yummy one which worked well last year and would be awesome if you have lots of skipped peppers/aubergine and a similar rocket stove to the one we had. Take one pepper/aubergine and skewer on a tent peg. Balance the peg over the flames of a lit rocket stove and rotate till the outsides are black - this means it is cooked! Immediately place this in a plastic bag and pop another pepper/aubergine on a peg to cook. WARNING the peg gets super hot so protect your hand somehow!

The next stage is to peel the blackened skin off the burned veg, this can be done in a bucket/big tupperware filled with cold water, it gets quite messy which is fun :-) One you have peeled them cut them into strips and cover them in olive oil, shove in a loads of finely cut garlic, lemon juice and salt plus chilli or paprika if you have it and you have a very yummy treat to add to whatever. It’s not exactly the best for feeding large groups but fun and super yummy if you have time/excess veg.

pizza tarte with aubergine, tomato, pumpkin, paprika

biketour pizza dough:

• 250 g flour
• 1 glass half hot water, half oil

risotto à la barry

• make a stock of stewed onion en grated carrots
• in another pot lightly bake red paprika en sundried tomatoes
• fennel seeds
• garlic
• add oil, add rice
• start to stir
• bake rice lightly until crunchy
• start to add stock and keep stirring
• in the end add spinach (and parmiggiano)

ratatouille (serves 30)

• 20 courgettes
• 10 aubergine
• 30 onions
• 25 tomatoes
• 2 kg couscous
• garlic
• spices
• stock

spicy pumpkin-nut burgers

• grill and chop hazel nuts
• grate pumpkin
• add chopped onion
• bread crumbs or chickpea flour or oats or tomato paste for binding (instead of eggs)
• curry paste
• marjoram, rosemary, pepper, salt

lentil burgers

• cook lentils in stock
• grate carrots
• bread crumbs or chickpea flour or oats or tomato paste
• olive oil
• pepper, salt
• finely chopped onion
• parsley

dips

guacamole

avocado, olive oil, lemon juice, garlic, pepper, salt

hummus

chickpeas, olive oil, garlic, peper, salt, water, lemon juice, tahina, coriander or parsley

desserts

chocolate bananas

• 1 banana per person
• Some dark chocolate, broken up into bits
• Cut a big slit up the entire length of each banana
• Press chocolate bits into the cuts
• Wrap each banana in a layer of tinfoil
• Put them in the fire/coals for about 10 minutes.

apple crumble

• mix 100 g flour, oats, butter and sugar
• add on top of apples and brown sugar

cookies

• 50 sugar
• 100 soy butter
• 150 flour
• (almonds)
• (melted chocolate)
• bake 15 mins 160°

vegan apple cake

• 100g soy butter
• 100g sugar
• 4 eating apples - peeled, cored and grated
• 200g self-raising flour
• 1 teaspoon ground cinnamon or mixed spice
• 2 to 3 tablespoons water

• melt butter and mix with sugar
• put in flour and other ingredients
• 180°, 30 to 35 mins

drinks

ginger lemonade

grate ginger, peel + juice of lemon, water, cane sugar; sieve

dough

different recipes for pizza dough

• 1 part water, 1 part olive oil, 4 parts flour, little salt

mix and mould

• 350 g flour, 80 soy butter, 2dl soy milk, 2 ts baking powder, little salt

(2 pizza’s) mix flour, baking powder and salt, add butter and milk, knead

• biketour 2012 pizza dough:

250 g flour 1 glass half hot water, half oil

quiche dough

• 250 g flour
• 150 g soy butter
• little salt, little pepper
• mix
• add 4 spoons lukewarm water
• let rest for an hour