My partner Paul is half-Dutch. His mom lived in the Netherlands when she met his Air Force officer dad. Paul even went to a Dutch high school, but they moved to Tennessee in his senior year. His mom still speaks with a slight accent. And she curses in Dutch. When we visit his parents, she often makes the food she cooked back in Holland, and it's never vegan-friendly (although she will pull me out some veggies before adding meat juice).
When I saw a few Dutch recipes in The Healthy Voyager's Global Kitchen, I knew I wanted to make those as soon as possible. One is this Mouthwatering Waterzooi, a Dutch chicken soup:
"Zooien" means "to boil" in Dutch, and this soup is traditionally made by boiling chicken or fish with potatoes, leeks, and carrots. The broth is thickened with cream and an egg yolk. Sounds totally un-vegan, right?
Well, leave it to Carolyn Scott-Hamilton to make it vegan. The chicken is replaced with Gardein cutlets, and I used MimiCream for the vegan heavy cream. The egg yolk is replaced with a flax egg. And of course, the potatoes, leeks, and carrots are still there. It was amazing served with potato-rosemary bread and a side salad.
Paul's verdict? He's not vegan, but he tried the soup. He said it was good although he didn't recall eating waterzooi back in the Netherlands.
Oh, and my soup was one chicken cutlet short. I sat the four cutlets on a plate on the counter, and when I went to put them in the pot, one was mysteriously missing. It wasn't hard to find the culprit though. Just a few feet away was my kitty Polaris, guiltily licking his lips. He ate an entire Gardein cutlet! Little bastard.
For my local readers, tune in to Fox-13 at 9 a.m. on Friday morning to watch me cook Creole Steamed Sausages from my cookbook on Good Morning Memphis! Hopefully, I can find the segment online afterward and I'll link back to it in my next post.
And don't forget to enter my Skinny Bitch: Book of Vegan Swaps contest.