Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.


Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

Katharina Seiser: Always vegan

Katharina Seiser is not only an esteemed journalist and experienced culinarian but also a courageous woman. At the beginning of last year, she swore off all the beloved delicacies for a few weeks and dared the self-experiment: How does vegan taste? Much more interestingly still: How does vegan taste, if one does without all the spare and exchange products, which confuse and irritate me also again and again very much.

In the end, this three-week phase not only resulted in a detailed newspaper article, it also gave rise to the Animal Friday website. A project that aggregates a collection of vegan recipes from numerous food bloggers once a week. In the meantime, just under 500.

Above all, however, it was during this time that the idea for a new cookbook was born, Katharina’s sixth, by the way. A cookbook that focuses on original vegan dishes. The range extends from domestic Austrian cuisine to Lebanon, Turkey, Italy, France and, of course, Asia. Dishes that have always been traditionally prepared vegan and without processed foods, and not changed due to current fashions and recomposed for the zeitgeist.

Dishes, such as the apricot roaster with tarragon:

Apricot Roester
Apricot Roester | Photo © Vanessa Maas/ Brandstätter

Recipe for apricot roester

The approximately 70 recipes are (as already with Austria Vegetarian, Germany Vegetarian and Italy Vegetarian) divided according to the five seasons: spring, summer, autumn, winter and anytime. The thoroughly analytical approach with which Katharina Seiser dedicated herself to the subject is owed to the eleven taste portraits, which provide a brief introduction to sensory analysis and composition.

A fascinating title that also offers the non-vegetarian (and -vegan) a good overview of the wide spectrum of plant-based nutrition. And a lot of good tips, if the vegan friends do spontaneously come to dinner.

Authentically (and exclusively in daylight) photographed by Vanessa Maas and simply and beautifully (yellow) designed by Miriam Strobach.

Katharina Seiser: Always vegan
176 pages, Brandstätter Verlag
Published 22 January 2015
Price: € 25.-

Carrot, cumin, crumble

Carrot, cumin, crumble

Restaurant Jellyfish, Hamburg

Restaurant Jellyfish, Hamburg

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