Browsed by
Ingredient: Salt

Zwiebelkuchen

Zwiebelkuchen

Print Recipe
 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.
Share this Recipe
 
Powered by WP Ultimate Recipe
Mushroom Stroganoff

Mushroom Stroganoff

Also a vegan version of this classical dish.

Print Recipe
 Mushroom Stroganoff
Course Main Dish
Cuisine Russian
Servings
Ingredients
Course Main Dish
Cuisine Russian
Servings
Ingredients
Instructions
  1. Fry the onion brownish and deglaze with the veggie stock.
  2. Add the mushrooms (halfed or quartered, depending on the size), the garlic and the pickle to it.
  3. Fry for a while and add the cream/milk and the tomatoe puree.
  4. Season with the thyme (carefully...) and the black pepper.
  5. Serve with rice.
Share this Recipe
 
Powered by WP Ultimate Recipe
Bami Goreng

Bami Goreng

Classical Indonesian noodle dish.

Print Recipe
 Bami Goreng
Course Main Dish
Cuisine Asian
Servings
Ingredients
Course Main Dish
Cuisine Asian
Servings
Ingredients
Instructions
  1. Chop all vegetables in rings or small cubes.
  2. Start to fry the carrots in a wok and add then the leek, spring onions, garlic, chilli and ginger to it.
  3. Add the noodles and the pea pods and some water to the wok.
  4. Season it with (plenty) of soy sauce, salt, pepper and with the chilli sauce.
Share this Recipe
 
Powered by WP Ultimate Recipe
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.

Print Recipe
 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.
Share this Recipe
 
Powered by WP Ultimate Recipe
Mayonnaise

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.

Print Recipe
 Mayonnaise
Course Sauce
Cuisine Plain
Servings
Ingredients
Course Sauce
Cuisine Plain
Servings
Ingredients
Instructions
  1. Put all ingredients into a narrow and high jar/bin
  2. 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.
  3. You can boost your Mayonnaise also with paprika powder, garlic, chili powder etc.
Share this Recipe
Powered by WP Ultimate Recipe