An apple streusel you do not even notice that it is vegan. Especially nice, as it is soy free and hence also free from the soya-typical taste you get sometimes.
Knead 125g margarine, 200g flour, 25g suger, the vanille sugar and the baking power together with 60ml of water. After the dough is properly kneaded, place it for 60 minutes into cold.
Then knead 150g flour, 100g sugar, the cinnamon and 80g of margarine to streusel and also place it into cold.
Take a springform and grease it with additional margarine and some flour and roll out the dough into it. On the edge, you roll the dough roughly 5cm high so that you have some kind of dough bowl in the spring form. Then you peel the apples, remove the seeds and slice them into slim slices. Those slices you pile thne into the dough bowl and cover it with the applepuree. In the end, the crumble the streusel dough over the case.
The cake needs then to be 40 minutes at 200 at top-/bottom heat.
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.
Cep (Porcino) Risotto
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.