Also a vegan version of this classical dish.
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Mushroom Stroganoff
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.
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Classical Indonesian noodle dish.
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.
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
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.
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.
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.
This dish is rather fast to prepare, when you use ready-made Falafel and Ajvar. Of course, home-made it tastes better, I’ll publish later also recipesfor own Falafel and Ajvar.
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Couscous with Ajvar and Falafel
Instructions
Boil some water and pour it over the Couscous together with some salt and margarine. (Maybe 2 teaspoons salt, 2 tablespoons margarine and 400ml Water, just add enough water, if it is too less, you will notice, then you can just add more later...)
Boil another pot water with some salt added to steam the vegetables.
Slices the carrat in 5 cm long and 5x5mm sides and take small pieces from the Brocolli and add it to the water.
Depending on the Corn and Chickpeas, add them also to the boiling water. All vegetables should be soft, but not plashy, don't boil them to death.
Cube the paprika and the onion in small pieces and the ginger and the garlic in very small pieces.
Mix the red paprika paste with plenty of oil so that a sauce appears. Then, add all ingredients together in a large bowl, and stir everything well.
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To prepare the plate, add the Couscous on the plate, place the Falafel over it and pour some of the Ajvar over it. I prefer here, when the Couscous is warm, although some people also like it cold. If you like, you could put still some fresh Coriander over it.