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Zwiebelkuchen

Zwiebelkuchen

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Zwiebelkuchen
Traditional southern German recipe that is also prepared in Alsace. Available in many different ways. The traditional version is done with bacon, sour-creme and cheese, here is a vegan version of it.
Course Main Dish
Cuisine French, German
Servings
4 people
Ingredients
Dough
Topping
Course Main Dish
Cuisine French, German
Servings
4 people
Ingredients
Dough
Topping
Instructions
Dough
  1. Start with the dough, as it takes the most time to prepare. For that, add all ingredients (flour, water, salt, yeast) for the dough into a kitchen aid machine and let it mix it for 25 minutes at low speed.
  2. Bring the bowl to a warm place (e.g. the technical room), cover it with a wet line towel and let it rest there for 2 hours, better 4-5 hours (or if you are in a hurry for less, but at least 60 minutes)
Topping
  1. Peel the onions and cut it in slim slices, and sweat the onion.
  2. Add the smoked tofu (or whatever similar is available, minced soya works as well, then just add more smoked salt)
  3. Taste the mixture with smoked salt until it clearly has some smoky taste.
  4. Roll the dough with a bit of flour onto a baking tray (either a large rectangle or then two/three round ones)
  5. Spread the vegan sour-creme on the dough (a bit more than tomato sauce of a pizza). Depending on the type of sour-creme you might need more, as some of them get too liquit and they sink into the dough.
  6. Then add the onion/tofu mix from the pan over the sour-creme
  7. Cover everything with some vegan cheese. If you do not have vegan cheese, you could also use the same cover that I describe in the lasagna, but I would leave there all the herb away)
  8. Place it into the oven for 20-25 minutes at 200 degrees (This obviously varies also with the type of cheese and the sour-creme)
  9. After baking you can give some parsley over the Zwiebelkuchen.
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Cep (Porcino) Risotto

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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Cep (Porcino) Risotto
Course Main Dish
Cuisine Italian
Servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
Ingredients
Instructions
  1. Boil the risotto rice with the water and salt
  2. Shortly before the rice is ready stir in the margarine.
  3. Soak in the dried mushrooms in the vegetable stock (prepare it with boiling water).
  4. 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.
  5. WHen the rice is ready, add the mushrooms to it and also the dried yeast and the vinegar/white wine and stir it in.
  6. Season it with the black pepper. If needed, add more mushroom water, vinegar or yeast, depending on your taste.
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