Oh, the Grand Duchy of Luxembourg. Or you can just call it Luxembourg. A tiny, wealthy European country, the cuisine is similar to French cuisine. Read: rich, meat-heavy, potato-heavy, cheese, and pastries. Since I made this meal the day before our Valentine’s Swiss meal, which was very cheese-centric, (yes I am that behind on posting) I didn’t exactly need to be eating oodles of pastries, and meat is obviously out of the question.
Vegetarian Bouneschlupp is the fancy name for green bean soup. This was great for being a simple recipe with simple, common ingredients.
This recipe is remarkably easy. Almost too easy. But very tasty.
Vegetarian Bouneschlupp: (Serves 6 ) Vegan if no yogurt garnish used
- 1 tablespoon olive oil
- 1 chopped onion
- 1.5 lbs green beans
- 3 medium potatoes, cubed (I didn’t bother peeling)
- 4 cups water
- 2 vegetable bouillon cubes
- Salt and pepper to taste
- Dill and Greek Yogurt for garnish
- Heat oil in pot.
- Add in onion and saute until translucent.
- Add potatoes and green beans. Cook for 3-5 minutes.
- Add water and bouillon.
- Bring to a boil and let simmer until potatoes are tender.
- Add salt, pepper, and dill to taste.
- Garnish with yogurt if desired.
Easy, like I said.
This recipe was not all she wrote for my Luxembourg experience. I went for it with a vegan pâté. If the idea of little ground livers creeps you out (this was not my thing way before a vegetarian lifestyle was even on my radar), don’t give up on pâté. Delicious savory spread. Too bad I took it took work and forgot it there…ah, well, coworkers need pâté too.
Instructions for my pâté? Grind the following: 1 cup sunflower seeds, 1/2 whole wheat flour, 1/2 nutritional yeast, 1/4 oil, 1 peeled tater, 1/4 peeled carrots, 1 stalk celery, 2 cloves garlic, 1 tsp salt, juice of one lemon, 1 1/2 cups water, 1 T delicious mustard, and your choice of seasonings (I used parsely, thyme, and pepper). Then bake it for 1 hour at 350. Spread that one some great carbs.