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Brötchen

Brötchen

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 Brötchen
A very simple, but tasty way to get fresh Brötchen (rolls) in the morning. The dough is prepared in the evening and the dough raises during the night in the fridge. In the morning the rolls only need to be formed and put into the oven.
Servings
10-12 Brötchen
Ingredients
Servings
10-12 Brötchen
Ingredients
Instructions
  1. Mix all ingredients into a large bowl, cover it with a towel and place it into the fridge for approx 12 hours (meaning, if you want to have fresh Brötchen in the morning, do the dough in the evening...).
  2. Form small, round shaped Brötchen (add some flour to your hands to avoid the dough to stuck on your hands...), place them on a baking tray and back them for 25 minutes at 230 degrees. Ideally, if you have a steam oven, add some (250ml) water to it, otherwise place a bowl with water into the oven.
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Apple streusel

Apple streusel

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.

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 Apple streusel
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 60 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 60 minutes
Servings
Ingredients
Instructions
  1. 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.
  2. Then knead 150g flour, 100g sugar, the cinnamon and 80g of margarine to streusel and also place it into cold.
  3. 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.
  4. The cake needs then to be 40 minutes at 200 at top-/bottom heat.
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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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