A recipe that somewhat had its origin in a remaining food, but it turned out to be rather good.
Just mix all ingredients (besides the peaches) together and add gradually water, as the rice needs it. If you are in the more sweet food, you could also use the sugar water from the peaches can.
Season with plenty of salt, ingwer, curry and Kurkuma
When the rice is soft, add the quartered peaches (and let them get softer for a while)
A classical German dish in the autumn time.
This classical German dish is typically served in the autumn time, it is said green cabbage is the best, once it has seen some frost. There are also two types of philosophies how it should be prepared, in some areas the cabbage is prepared together with potatoes in some other areas the potatoes are served separately. This recipe here has the potatoes inside.
In case you use fresh green cabbage, start by boiling it soft in a large pot of salted water.
Once the cabbage is soft, take it out, cool it down with cold water and then chop it small with a large knife. It can be really small, don't be shy while chopping. If you want to have a more 'delicate' version, you can also remove the trunks from the leaves, I however, usually keep them also inside.
Peel the potatoes, chop them (roughly) into 1x1cm cubes and cook them until they are soft. Then pour the water away and add the chopped cabbage (or the unfrozen one...)
Then add carefully the vege stock and observe how liquid it is, it shouldn't be a soup, but neither as hard as mashed potatoes...
Add the margarine. Also here, 100g is just a rough number, if you like it oilier, just add more.
Chop the onions in regular (not too fine, not too rough) cubes and add them also.
Then add a good amount of smoked salt as well as the two spoons of mustard.
Keep the whole pot boiling (at low temperature) for about 1-1.5 hours and stir it occasionally. If you have the feeling it is still too liquid, keep the lid off, otherwise keep the lid on the pot.
Season it for taste with salt and mustard again.
Also a vegan version of this classical dish.
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.
A classical Italian dish, although it wasn’t probably ever done in this form in Italy…
A vegan version of the classical Italian dish. In case you do not have any veggies around, you can also skip those and just add a bit more soy/härkis to it and substitute the veggie layers with protein layers.
The tomato sauce needs the most time on the oven, so it is good to start with it. For that, empty all cans into a wide pot and boil it.
Season the tomatoes with the herbs (Salt, pepper, Marjoram, Basil, Garlic powder, Onion powder) and the sliced garlic.
Keep it boiling for one hour (low temperature)
Start to fry 500g of Härkis or any other protein source like soy in a good amount of olive oil.
Add 4 chopped onion to it
Once the onions are 'translucent', add the garlic and season it with salt and pepper (it can be on the salty side, as the noodles will take away quite a much salt, although it shouldn't be too salty of course...). Depending on the Härkis or Soy, it might be also nice to add also still a bit of Paprika powder to it.
For the veggie filling I just take what is available as remaining e.g. from the last day. If there isn't anything, e.g. 250g of cauliflower and 250g of Mushrooms are pretty good.
For that, boil the cauliflower soft (actually, if you do not use remainings, it would be a good idea to boil it soft already earlier, so that you do not have to wait here for it...)
Fry the mushrooms in olive oil and add the sliced cauliflower to it
Season with salt and pepper.
Heat up 500ml of a fatty oatmilk (Soy milk would work as well).
Add 4-5 teaspoons of salt
Also add 3 teaspoons of Mustard
Add a really small amount of herbs of the Provence (depending on your taste, you can also skip those...)
Further, had a good amount (2-3 tablespoons) of inactive yeast.
Heat everything up and stir in flower to get it sticky.
Stacking the lasagna
Take a large oven form and wipe a but margarine into it (or olive oil instead)
Add a bit of the tomato sauce to the bottom
Put the first layer of lasagne noodles into the form, add the Härkis/Soy filling on it and a bit of tomato sauce and cover it again with lasagne noodles. Then put the veggies on those noodles and a bit of the cheesy sauce, cover it again with noodles and so forth. Now can can stack it alternating with the different fillings auntil you have used it all. In the end, you stop with a layer of noodles and pour carefully the tomato sauce over, so that everything is covered well.
Eventually pour the cheesy sauce over the tomato sauce to cover the form with it.
Put the form for around 20-30 minutes (depending on the noodles) into the oven with 180 degrees. Just test if the noodles are ready with a slim wooden stick.