A special place in hell
A few weeks ago I got my new working laptop from Lenovo and I have to say, whoever designed this keyboard layout, deserves a special place in hell:
Mushroom Stroganoff
Also a vegan version of this classical dish.
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Ingredients
- 500 g Mushrooms I'd recommend either brown or white Champignons
- 4 pcs Garlic clove
- 4 pcs Onions
- 1 large Pickle
- 250 ml Soy cream / milk
- 1 teaspoon Tomatoe puree
- Vegetable stock
- Salt
- Black pepper
- Thyme Be careful with it, not too much!
- Oil
- 1 large cup Rice
Ingredients
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Instructions
- Fry the onion brownish and deglaze with the veggie stock.
- Add the mushrooms (halfed or quartered, depending on the size), the garlic and the pickle to it.
- Fry for a while and add the cream/milk and the tomatoe puree.
- Season with the thyme (carefully...) and the black pepper.
- Serve with rice.
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Bami Goreng
Classical Indonesian noodle dish.
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Ingredients
- 5 pcs Spring onions
- 1 pc Leek
- 2 pcs Carrots
- 3 pcs Garlic clove
- 200 g Pea pod
- 1 pc Red chilli
- 50 g Ginger
- 300 g Asia noodles
- Salt
- Pepper
- Soy sauce
- Sambal olek As alternative you could also use any other Chili sauce
- Oil
Ingredients
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Instructions
- Chop all vegetables in rings or small cubes.
- Start to fry the carrots in a wok and add then the leek, spring onions, garlic, chilli and ginger to it.
- Add the noodles and the pea pods and some water to the wok.
- Season it with (plenty) of soy sauce, salt, pepper and with the chilli sauce.
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Cep (Porcino) Risotto
A really tasty, vegan version of the classical dish. For me it is amazing that it is hard to notice that there is no parmesan inside.
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Ingredients
- 3 dl Risotto rice
- 7 dl Water
- 40-50 g dried cep(porcine) mushrooms
- 1 teaspoon Salt
- 300 ml Vegetable stock
- 3 (full) tablespoons Dried Yeast
- 1 tablespoon Whitewine vinegar If you prefer, instead of the vinegar you can also use white wine, then I would recommend a bit more than 1 tablespoon
- 50 g Margarine
- Black pepper
Ingredients
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Instructions
- Boil the risotto rice with the water and salt
- Shortly before the rice is ready stir in the margarine.
- Soak in the dried mushrooms in the vegetable stock (prepare it with boiling water).
- Depending on the desired intensity, squeeze the dried mushrooms out, or then not. If you want to have it really mild, you can even briefly rinse them. The soaking water you can filter with a coffee filter (there is often some sand inside) and add it later to the rice, in case you want to intensify the taste.
- WHen the rice is ready, add the mushrooms to it and also the dried yeast and the vinegar/white wine and stir it in.
- Season it with the black pepper. If needed, add more mushroom water, vinegar or yeast, depending on your taste.
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Mayonnaise
Vegan Mayonnaise is extremely easy to do and lasts pretty well in the fridge, compared to egg-based Mayonnaise. The problem is that I usually prepare it off the cuff, so the quantities are more guesses than knowledge. I hae heard also that it does not work with every soy milk, but so far I have used Alpro and the milk from Lidl and it worked with both.
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Ingredients
- 200 ml unsweetend Soy milk
- 300 ml Oil you have to try, maybe more, maybe less
- 1 teaspoon Mustard
- 1.5 teaspoon Salt
- 1 tablespoon Vinegar
Ingredients
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Instructions
- Put all ingredients into a narrow and high jar/bin
- Use a hand blender with a beating disc at full speed and slowly pull it up. Once you reach the top of the jar, the mayonnaise should be ready.
- You can boost your Mayonnaise also with paprika powder, garlic, chili powder etc.
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