While I was reading one of nomadic_vegan’s posts about lángos bread, I was reminded of great grandmas cooking. This was one of her favorite treats for me. She made it in a different variations, all them tasted great and they were quite impressive considering that they didn’t even have electricity in their village and it was the end of the 90s. My version includes non-dairy ingredients: silk tofu and kalamata olives.
I guess old school cooking in a fire stove oven beats modern technology by far. I was a bit ignorant back then, but now I truly appreciate her ways. She died at 97 in 2000, and was still active, taking care of her garden by herself every day. She ate mostly a vegetarian diet, and meat only on special occasions (birthdays or holidays) and not because it was popular, more because it was the practical thing to do.
I thought I will starve when I visited my great grandma the first time, but little did I know back then, she made so much by using so little and I never had a day where I even had the impression of hunger. I was too young to learn something from that experience, but I totally get it now, after more than 17 years. It took a while, but thanks great great grandma Emilia, you were a rockstar and I didn’t even know it.
Adapted from a Romanian foodbloggers’ recipe that was very close to Emilia’s version. I chose to prepare the dough differently and bake it (healthier) instead of frying it. The filling is also different, my version is a vegan friendly: silk tofu and kalamata olives. (no dairy was used when making this recipe)
- 300g flour
- 200ml warm water
- 13g wet yeast or 6g dry yeast
- 2 tsp cane sugar
- 2 tsp salt
- 2 tsp olive oil
- 12 Kalamata olives
- 1 tsp sweet paprika
- 1 tsp french herbs or basil
- 200g organic silk tofu
- 1 tsp organic soy sauce
- Blend the water with the yeast, sugar and salt, stir until the yeast has diluted
- In a large bowl add the flour and mix it with the yeast blend, add 1 tsp of oil
- Cover the dough and leave it rest for 20 minutes
- Mash the silk tofu with a fork and add olives cut into pieces along with the soy sauce and the spices
- Add 1 tsp oil to the dough bowl so the dough gets less sticky
- Split the dough in 4 parts on a flat surface covered with baking paper, and flatten the individual parts
- Fill the dough with the tofu blend (around 2-3 tbsp per piece)
- Wrap them in two and make sure the corners are sealed in place so the filling doesn't fall out (use a fork to lock it)
- Preheat the oven at 200°C for 5 minutes on the pizza setting (the one with the fan)
- Add the baking paper on a oven grate so the air can circulate from both sides
- Cook for 8-10 minutes according to your oven.
- You can also use black olives or green olives, instead of kalamata. The lángos can be served as a snack, or main meal if you bake some sweet potatoes on the side. Enjoy!