Recipe: Vegan cooking
The vegan cuisine is boring and one-sided? Are you kidding me? Are you serious when you say that! Professional chef Surdham Göb gives his cookbook this nutritional philosophy new pep. We introduce you to some interesting creations that are delicious and healthy.
What do you place in the middle of the plate, if you want to do without meat, fish, eggs, dairy products? Professional chef Surdham Göb takes on this task in his cookbook "My vegan cuisine". The answer may be difficult for non-vegans at first glance, but the native South Tyrolean serves us diversity - even with the culinary influences.
While some dishes have a Mediterranean touch, others combine oriental and Asian components. The classic tofu plays only a minor role. Rice products, seitan and various pumpkins are often used. In addition to suggestions for menus with starter, main course and dessert, there are also recipes for fancy drinks, sandwiches, tarts and cakes.
In his vegan cookbook, Surdham Göb introduces unusual creations from all over the world and provides lots of background information about origin and more.
"My Vegan Kitchen" by Surdham Göb (AT, around 20 Euro) order here at Amazon.de >>
Dhal soup with chapati
Dhal Soup: Ingredients for four people
100 g red lentils100 g yellow lentils1 tablespoons mustard seeds1 / 4 tsp turmeric1 / 2 tsp ground cumin1 / 2TL coriander seeds1 / 2TL ground cardamom3 tbsp sunflower oil1 carrot40 g ginger1 zucchini salt
Sweat the lentils and spices in a saucepan over a low heat in the oil. Peel carrots and ginger, dice and sauté. Cut the zucchini into small pieces and stir. Increase the heat and salt. After some time, the lenses are glassy and almost shimmer, only then pour water, so that the lenses are slightly covered. Bring to a boil and reduce the heat again so that the soup is just simmering gently. When the lenses disintegrate, the soup is ready. Depending on how you want to serve the dish, add it to a soup with water or dry it as a vegetable garnish.
Chapati: Ingredients for four people
200 g Wheat flour Type 550Salt1 tablespoons vegetable margarine
From flour, knead 110 ml of water and salt a smooth dough and cover covered with cling film for 30 minutes. Divide the dough into eight equally sized balls and roll them out on a floured surface into very thin, round flat bread.
Heat a cast-iron or coated pan and bake dry in a pan. Turn after a few minutes. As soon as the chapati rises a little, put some margarine in the pan and turn the filet bread into it. Remove the chapati from the pan and keep it warm on a plate covered with aluminum foil or a second plate. Do the same with the remaining dough balls. In between, wipe the pan with kitchen paper so that the flour and margarine do not burn.
Tip and information:
A good dhal is fast made and incredibly tasty. A few things are important to make it taste really delicious. The yellow and red lentils must be fried well, and the mustard seeds must not be missing; otherwise you need at least coriander seeds, because something in the soup just has to crack while biting. In India there should be as many varieties of Dhal as Indians; I found especially good dhal in the north of India. Together with Chapati bread it is a wholesome meal, Dhal calms and warms, satisfies and dances on the palate.
Spinach pie with butternut pumpkin sauce
Spinach pie: Ingredients for four people
200 g spelled flour Type 630350 ml natural soymilk (for example from Natumi) 3 heaped tsp buckwheat flour1 tbsp raw cane sugar salt1 tsp baking powder4 tbsp sunflower oil
Whisk all ingredients except baking soda and oil to a fine, thin dough and let rest for half an hour. Only now add the baking powder and stir well again. Heat the oil in a pan, add a ladle full of dough and let it swirl to a thin layer. If the pancake is browned from one side, turn and also brown. Do the same with the rest of the dough, making it seven to eight pancakes. Stack these on a plate on top of each other.
1 kg spinach 1/4 nutmeg4 tablespoons olive oil salt
Wash the spinach and drain. If necessary, remove the pink root from the stems. Bring salted water to a boil in a large pot, add the spinach and squeeze until completely covered with water. Drain again immediately and fry in cold water. Drain and cut into coarse strips. Use your hands to squeeze out the remaining water. Season the spinach with grated nutmeg, olive oil and salt.
150 g tofu4 tbsp. Yeast flakes (from Natura) 3 tbsp olive oil salt, pepper from the mill
Crumble the tofu roughly with your hands and place in a tall container together with the other ingredients. Purée with a blender to a fine cream.
Butternut Squash Sauce:
300 g of butternut squash2 tbsp. Rape seed salt juice of 1/2 lemon
Peel the pumpkin and cut into pieces. Cook in a small saucepan with 150 ml of water, oil and salt. Once the pumpkin is soft, purée with a blender. Season with a little lemon juice.
1 red tomato tomato1 yellow tomato1 cut green tomato tomatoes into 1-2 cm thick slices.
Completion of the spinach pie:
Put a pancake on a sheet of baking paper and spread some spinach evenly on it. Continue until pancakes and spinach are used up; complete with a pancake. Spread the tofu cream on top and garnish with slices of tomato. Sprinkle with a splash of olive oil and bake the cake in the oven at 220 degrees for 15 minutes. Serve with pumpkin sauce.
Tips and information:
All love pancakes! And so beautifully prepared, they are great for an invitation, because you can prepare everything well. When the guests arrive, the cake just has to be in the oven until it is hot. This gives you time to visit, to be together, to talk. Food calms the mind, you enjoy, and even difficult things can be easier to discuss with a good meal.
Ingredients for four people
310 g wheat flour Type 550200 ml rice milk130 g vegetable margarine110 g cane sugar1 / 2 teaspoons Natron24 red gooseberries
Mix all ingredients except for the baking soda and the gooseberries in the food processor for three minutes to a smooth dough. Only at the end add the soda and open again so that it spreads well.
Lay out the cupcake molds with paper cups and fill evenly with dough. Press one gooseberry deep into the dough. Put the remaining twelve gooseberries aside for decoration. Bake in the oven at 150 degrees for 25 minutes and let cool on a wire rack.
1 untreated juice orange130g vegetable margarine90g cane sugar100ml rice milk200 ml soy cream (for example from Natumi)
Wash the orange, peel the peel in as fine a zest as possible; squeeze out the juice. Spread the orange zest on a sheet of baking paper. Just after baking the cupcakes in the oven, let it dry for about ten minutes.
Mix the margarine with sugar, rice milk and orange juice to a smooth cream. That takes a few minutes; do not despair, just keep stirring until creamy. Beat the soy cream stiffly in the food processor. Then add the margarine mixture and stir until a uniform cream has formed.
Completion of the cupcakes:
Pour the cream into a piping bag and decorate the cooled cupcakes with it. Finally, put a gooseberry on top and sprinkle a little dried orange zest over it. So that the cream is nice and firm and tastes even better, put the cupcakes in the fridge for an hour.
Tips and information:
In the search for a decent cupcake cream, I have invested some time. This white cream is simply divine, a bit like ice cream, but without chocolate. It tastes best directly from the fridge: fresh, creamy, soft and something to bite. Which fruit is used to give flavor and color, does not matter - because on white everything looks good!
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