European

"Food is not simply organic fuel to keep body and soul together,
it is a perishable art that must be savoured at the peak of perfection.”
E.A. Bucchianeri, Brushstrokes of a Gadfly

European or Western cuisine varies from Italian pastas and French ratatouille to Russian pirozhki and Hungarian goulash. Many of these dishes are easily transferrable to meatless varieties. They are flavorful and filling.

Try these amazing European recipes!

Cannellini Bean and Kale Soup
Oven Roasted Tomato Basil Soup
German Smoked Split Pea Soup
Russian Winter Salad with Red Beans
White Sweet Potato Puree
Russian Borscht
Peach Pie (Sharlottka) 
Russian Mushroom Salad

Roasted Veggie Sandwich with Cannellini Bean Spread

Filo Risotto Pie

Spices and Herbs

European cuisine relies on a variety of aromatic spices herbs. Here’s a must-have list of herbs to keep in your pantry to make delicious European dishes.

Basil

Cuisine: Italian
Uses: pizza, salads, soups, pasta, and omelets. It is perfect in combination with oregano, tomatoes and garlic. Basil is a great anti-oxidant and protects your cells from damage. For moms, it is believed to help increase breast milk production. 

Paprika

Cuisine: Hungarian, South-European, Middle-Eastern
Uses: soups, goulash, stews, and canned vegetable salads. Paprika releases a bitter taste when heated. The best way to use paprika is in liquid dishes.

Rosemary

Cuisine: Mediterranean
Uses: soups, mushrooms, baked potatoes, unsweetened breads and rolls, and tomato soups. Be careful how much rosemary you use. It will make your food bitter if you use too much.

Oregano

Cuisine: Mediterranean, Italian, French
Uses: tomato dishes, pizza, soups, zucchini and other vegetable dishes. Any pasta dish will call for flavorful oregano. Pair it up with basil and your dish is guaranteed amazing flavor. 

Bay leaves

Cuisine: Turkish, Greek
Uses: soups, broths, stews. Perfect for slow crock-pot cooking. Remember to only use 2-3 leaves per dish. If you use more, it will make your food bitter. Russian soups are not considered Russian if you don’t use bay leaves! I also use bay leaves when I make Indian curry dishes. 

Tarragon/Estragon

Cuisine: Greek, French
Uses: mushroom, omelets, soups, sauces. It originated in Siberia, Russia (woo hoo!) One of the Russia’s most beloved soft drinks, Tarhyn, is flavored with tarragon. The herb has a licorice flavor. It contains Vitamin A and C. 

Thyme

Cuisine: French, British, Mediterranean
Uses: soups, pies, potatoes. Thyme is oregano and basil’s little cousin. They belong to the same mint family and are often combined in the same recipes. 

Black Pepper

Cuisine: European, Indian
Uses: in every dish that needs a bit of a kick. Use black pepper to help your body break down fat. It is supposed to help your digestion. It is the third most used ingredient all over the world after water and salt. Black pepper originated in India and has a history of at least 4000 years. It is believed to be the oldest spice used in cooking. Pepper used to be so valuable in ancient times that it was used as money!