Category Archives: Vegetarian

Why I stopped making recipes

A vegan version of shepherd's pie with mushrooms, chickpeas, lentils, veggies, and a crispy sweet potato topping.

A vegan version of shepherd’s pie with mushrooms, chickpeas, lentils, veggies, and a crispy sweet potato topping.

So as you probably know, this entire blog went silent after its last post published on February 10th. Why? Several reasons.

First of all, I got fat and lazy, literally. Shortly after Christmas I went from 135 pounds back up to 180, and it literally took less than 4 months. I know this because I was recording my weight near the end of March, and I was exactly 167.2 on the 19th of March and 179.6 on the 6th of April. This was after I had went from 210 to 140 within a year and couldn’t maintain my weight as I kept dropping all the way to 135 in 3 months. You can call it metabolic damage, but I’m honestly not too sure what happened… One day, the same day I took the test to become a certified food handler, I started to feel incredibly shaky, and at the time I was speculating that I was developing diabetes since I exhibited a lot of the symptoms. Along with the shakiness, I felt hunger. Insatiable hunger. I have never experienced a hunger so fierce before in my life. I was strongly compelled to shovel every nearby calorie source I could find into my mouth and keep eating until I was ready to explode. I ate lunch at 3 different restaurants that day, and I couldn’t even taste the food at the first two. I had to drown my pho noodles in some weird sauce I found on the table before I could even begin to taste anything. It was unreal, I was out of control, and I couldn’t figure out why I was doing what I was doing. Also my mother came back with lots of sweets from Hungary and some pastries that my grandmother baked on that day as well, and I ate pretty much all of that stuff too. Ever since this bizarre day I’ve been stuffing myself until I couldn’t even move, and one time I actually did end up vomiting. I also went vegan some time in April, but that didn’t stop me from eating bread. My sudden change in weight brought on depression, insecurities, apathy, and my energy levels also completely dropped putting me in no mood to cook, let alone take pictures and write a recipe that no one would ever use.

Second of all, I got a job at a restaurant on the 19th of February. I’m now a full-time Chef de Partie and working my way up. This blog never made me any money, all it did for me was give me something to do besides playing video games and watching Star Trek. I had passion, and I was ready to throw some money at this site, but that passion is 100% GONE. I have better things to do with my life than be a fucking food-blogger. I get paid to cook now, this site is a waste of time, and it finally started feeling like a waste of time.

Thirdly, as stated earlier, I have adopted a vegan diet. I was tired of pretending that I was okay with animals having to die so we can eat their cooked corpses especially if it doesn’t benefit us in any logical way besides satiating our cravings to eat dead animals. Our culture is absolutely fucking disgusting. What about eggs? You mean hen’s periods marketed by an industry that grinds up the male chicks alive because they are of no use to the industry? No, this is not okay. It is FUCKED UP. And dairy? As much as I love sour cream, butter and cheese, what I don’t love is an industry that takes newborn calves away from their mothers (who are literally being milked dry by the way) and sending them off to the veal industry. I’d rather leave the sour cream off of my mushroom paprikash than give my money to these psychopaths.

And lastly, it dawned on me that nobody really cares. Nobody’s really interested in authenticity when it comes to another culture’s cuisine besides the people who belong to said culture. I am fed up with the push to remain true to a culture’s roots rather than experimenting and seeing what works better; it goes against our instinctual nature to evolve and better ourselves, and I don’t want to be part of the group that holds humanity back. This is another one of the reasons I’ve adopted a vegan diet; it seems most vegans nowadays are thriving, significantly more so than health-conscious meat eaters. Humans have the potential to be so much more than stationary obese fatties who on the inside know it’s wrong to kill and eat animals for pure pleasure but still do because they think it’s funny to die a pre-mature gluttonous death of cancer or a heart attack in their 70s. Vegans have a much lower risk of all-cause mortality, and the amount of energy high-carb vegans seem to have is incredible. I have admittedly struggled in my own transition, but I know it’s the right then to do and I’m going to keep doing my best to stay on track. I really don’t care if meat would help me lose weight, I cannot bring myself to eat another animal ever again.

Look at you. You probably follow a bunch of blogs, leave nice comments such as “Wow these look amazing! I plan to try them!” but do you ever actually try them? Of course you don’t. You’re not helping anybody. Your kindness means nothing to me. I don’t care about compliments, all I care about are results, and this website did not provide me with results.

I may start some other projects in the future, but this site is done, and my passion for cooking has reached an end. I will continue to work as a chef until I find my new calling. I’ve always had a thing for marine biology…

 

Also, go vegan. I don’t want to hear SHIT about how you “need” your meat. There is NO reason to have meat in your mouth unless you’re gay. Just shut the fuck up and carb the fuck up.

-Christopher

Meggyes-Mákos Rétes (Sour Cherry & Poppy Seed Strudel)

A puff pastry strudel filled with sour cherries and poppy seeds.

(Pronunciation: “Meh-dyesh Mah-kosh Rey-tesh”)

Remember when I said that the cottage cheese strudel was the easiest strudel ever? I lied. This is basically as easy as it gets… I was actually surprised myself at how little I needed to add to the filling to make it taste as amazing as it did! It’s also probably going to be the last strudel recipe I’ll be posting. Probably. We’ll see. It’s just that strudels are too easy. (´・ω・`)

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Meggyleves (Sour Cherry Soup)

Sweet sour cherry soup.

(Pronunciation: “Medj Leh-vesh”)

A very light but sweet fruit soup, common in Hungary, usually served chilled as an appetizer or a quick dessert especially during the summer when fresh sour cherries are abound~! As such, it is “customary that the soup contain fresh sour cherries” according to Wikipedia… but if you live outside of Europe and/or simply don’t have access to fresh sour cherries, you can use canned or frozen sour cherries for this, no problem. (´・ω・`) (You can also use normal cherries, but then it wouldn’t be meggyleves, it’d be cseresznyeleves…)

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Pumpkin Soup

Pumpkin soup made from puréed roasted pumpkin and veggies topped with crème fraîche and scallions.

The last recipe of pumpkin season~!!!! ♪((└|o^▽^o|┐))♪

I still had some leftover pumpkin from this pumpkin season, so I decided to give this classic pumpkin soup a pumpkin try.

Well I suppose pumpkin soup is also something you can serve on the holidays as well, but here, fresh pie pumpkins aka sugar pumpkins are no longer in season (and neither are carving pumpkins now that I think about it), so I had to make do with the leftover pumpkin I had in the freezer. Of course, you can use standard canned pumpkin purée for this instead, but I like to make my own stuff.

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Pumpkin Couscous

Steamed couscous and carrots sautéed with diced pumpkin, scallions, and Italian parsley.

I once tried to get my sister to come over so I could teach her how to cook one of my recipes, because I just have this undying urge to teach the world how to cook “Treble-Style”. And it’s also times like this that I wish I could use that Steam emoticon with the sunglasses, so just picture this emoticon right before the period of the sentence before this one.

Anyways… she asked me if I had plans to teach her something “healthy”. And you know what? I just have to ask… WHAT IS “HEALTHY”? ‘Cause to me, if it’s tasty, it’s healthy. 20 years ago people said margarine was a healthier alternative to butter, and it tasted like dogshit and had the texture of playdough. Now they’re saying margarine just so happens to be ABSOLUTELY TERRIBLE FOR YOU and that butter is good for you. It also just so happens butter is the 3rd most tastiest thing on the planet. Coincidence? Absolutely not. ʕ´• ᴥ •`ʔ

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Mákos Nudli (Poppy Seed Gnocchi)

Potato dumplings with poppy seeds and powdered sugar.

(Pronunciation: “Mah-kosh Nood-lee”)

This dish caught me off guard; my mother never made it, so I never tasted it. However, this surprisingly turned out to be one of the tastiest Hungarian dishes I’ve ever tried! ヽ(*≧ω≦)ノ

So “nudli” is similar to the Italian “gnocchi”, in the sense that they’re both dumplings made from potatoes, flour and eggs, but the English translation for “nudli” is actually “Shlishkes“, so it’s technically different, but I translated it to “gnocchi” because literally nobody knows what “shlishkes” are. (´・ω・`)

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Krumplis Tészta (Potatoes & Noodles)

Noodles and potatoes topped with a chopped gherkin pickle.

(Pronunciation: “Kroom-pleesh Tey-stah”)

The potato; cheap, filling, easy to cook, sometimes poisonous; it’s no surprise that Hungarians have come up with so many creative ways to serve them. But as far as carby dishes go, it is this dish in particular that would make Dr. Atkins roll in his grave. (´・ω・`)

I give you noodles with potatoes. No veggies, no meat (onions and garlic don’t count). This is comfort food in its purest form. And despite being a relatively simple dish, I will still be going into a bit of detail on how to prepare it properly, because that’s how I enjoy spending my free time! ⊂((・▽・))⊃

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Káposztás Tészta (Cabbage and Noodles)

Egg noodles stir-fried with caramelized shredded cabbage.

Egg noodles stir-fried with caramelized shredded cabbage.

(Pronunciation: “Kah-poe-stash Tay-stah”)

Another simple dish from my favourite country! This dish involves caramelizing shredded cabbage with sugar and oil, and stirring it in with traditionally square-shaped egg noodles! (◕‿◕✿)

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Chocolate Fondue

Creamy chocolate fondue with strawberries.

Creamy chocolate fondue with strawberries.

WOOO WRITING RECIPES WHILST INEBIRIATED LET’S DO THISSSSS

soooo i got cravings for chocolate one day and i had some creme left over rfrom my ice cream so i decided to make a fondueeeeeeee

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Onion Gravy

Homemade onion gravy!

Not my recipe since I’ve never made gravy before this, but I figured it was something I had to learn eventually anyway.

Originally I wanted a gravy that I could drizzle on some homemade baked fries so I could experience the taste of poutine again without worrying about extra calories had I gotten the fries deep-fried from Harveys or Fish & Chips (worth every calorie, by the way). Also, a friend that can make poutines? Who wouldn’t love me?!! But since there’s no way I was going to buy an entire animal just to make gravy, I went with a more economic onion gravy instead. (´・ω・`) So here’s the best onion gravy recipe I could find, although if you got a better one, please leave it in the comment section~!

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