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Ingredient: Vegetable stock

Mushroom Stroganoff

Mushroom Stroganoff

Also a vegan version of this classical dish.

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 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.
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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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Penne with spinach-ginger sauce

Penne with spinach-ginger sauce

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 Penne with Spinach-Ginger sauce
Really nice salty, sour and spicy sauce with penne.
Course Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
3-4 people
Ingredients
Course Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
3-4 people
Ingredients
Instructions
  1. Overview of the required ingredients.
  2. Take off the leafs from the spinach. As alternative, unfreeze the same amount of leaf spinach and press out the water.
  3. Chop the leafs roughly.
  4. Chop the onions roughly.
  5. Slice the garlic.
  6. Dice the ginger.
  7. Roughly chop the peanuts.
  8. Sweat the onions until the are slightly brownish. Then add the garlic and the ginger.
  9. Deglaze everything with the lime juice and the coconut milk.
  10. Add the chilli sauce, the vegetable stock and the peanut butter. Then stir everything well in (the peanut butter might show some resistance to it...)
  11. Then add the spinach...
  12. ... and stir it in together with the vegetable stock.
  13. Keep the sauce boiling for around 15 minutes with a lid over it. During that time, boil the penne until they are ready.
  14. Before serving, spread some of the previously chopped peanuts over the sauce.
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