Hey guys, I proudly present to you Kindred Kitchen #3. I want to introduce you to my friend Philipp Grein. If you live in or near Graz you may already know him. He draws incredibly beautiful pictures of animals. I’ve known about his art long before I’ve met him, and guess where I met him? At the Institute for Contemporary Art, him being a study assistant. I study architecture in case you didn’t know, and so does he. Now he dedicates his time drawing these amazing artworks, working on his master thesis, being a chef at Hot Pot and in addition to that he is part of the Gschickter Wein Team. As you can probably tell after this short introduction this guy has talent and dedication. Keep reading.
Philipp lives in a very charming attic apartment on the Ruckerlberg, a hill in a calm and upper class part of town. I was out of breath several times as I got up there. Arriving hungry and tired, Philipp hosted me with a very unique creation: When Bollywood meets Steirerblut. Vegan Masala Pumpkin Scarlet Runner Bean Strudel with a Lime Pumpkin Seed Oil Dip. He served me some yummy vegan wine from Gschickter Wein. You can read more about it here. (Hint: if you are looking for a unique gift for someone special, make sure to check them out.)
Besides taking great care of a 41 kg heavy shar pei-shepherd mix, he and his lovely girlfriend Lisa own several rescue chickens. They got most of them at Lisa’s work place, a rescue station called Kleine Wildtiere in Not. They do so much good for our wildlife. Interesting fact: their pet chickens have a very sweet insulated house Philipp built for them. I love the idea of having chickens without harming them. They get to live such happy lives because of those two kind hearted people. We talked about how disturbing it can be to eat fresh collected eggs, because they have body temperature. Store bought eggs are strangely cold. So this also brings the question up wether Philipp and Lisa are vegan, vegetarian or else. Well, Lisa has been a vegetarian / vegan for a long time and Philipp adapts pretty well. He rarely eats meat, he is really into cooking, and always tries to find new mostly plant based ways to slake his thirst for umami. Some of you may have heard of umami, it is a loanword from the Japanese and can be translated as „pleasant savory taste“, it is one of the five basic tastes. It can be challenging to find this umaminess in vegan food. Philipp has the hang of it and I just love those kind of savory foods and I am so into Indian spices, the more the better. We had such a great afternoon and I am so glad I got to meet his girlfriend.
Check out Philipps facebook (look. maybe like?) and etsy page (That credit card is going to burn, I am telling you.) He is one of those people, who (and I am sure of that) will always be successful with his art. It has been his dearest hobby and a way to find inner peace for a very long time now. He doesn’t like to call himself an artist but I am going to do so. His pictures live of an immense profundity. Vivid watercolor and many different stroke widths bring us magic and emotion.
Note: Philipp has a new project going on. Donate money to Kleine Wildtiere in Not by buying this awesome calendar.
BOLLYWOOD MEETS STEIRERBLUT
PUMPKIN SEED OIL DIP
5-8 seedless grapes
juice of one lime
handful of parsley
pumpkin seed oil
1 vegan short pastry
1/2 hokkaido pumpkin
200g of cooked scarlet runner bean
1l of vegetable broth
1/2 green bell pepper
2 garlic cloves
little bit of ginger
2 tbsp. of olive oil
1 tsp. of brown sugar
1 tsp. of Masala
1 tsp. of cumin
75ml of wine
50g of sesame
10 ml of sesame oil
100g of soaked chickpeas
a dash of red bell pepper powder
1/2 tsp. of cumin
juice of half a lime
1. Preheat oven to 100°C on circulating air. Cut Hokkaido into small cubes and boil in vegetable broth (Hildegard von Bingen). It shouldn’t be too soft.
2. Cut zucchini into small pieces and roast gently with olive oil and salt until they appear glassy. Freeze zucchini in a well sealed container.
3. Hummus: either use 1 tbsp. of tahini paste or roast sesame without oil. Set aside to cool off, then bring into food processor until the oil from the seed is showing. Add the rest of the ingredients and mix some more.
4. Drain pumpkin and set soup aside.
5. Cut onion, bell peppers, garlic and ginger into tiny pieces and roast with olive oil in a big pan. Add brown sugar, masala, cumin, pimento, salt and cayenne pepper and let caramelize.
6. Wait until spices have unfolded and extinguish with vegan wine – reduce leave.
7. Turn off stove and add pumpkin and scarlet runner beans, combine well.
8. Roll out short pastry, centrally add hummus and place filling above. Roll up strudel and baste with olive oil. Bake until golden.
9. Blend zucchini, lime juice and grapes. Season with salt, vegetable broth and chopped parsley. Portion dip and drizzle with pumpkin seed oil.