diff --git a/mal-ausprobieren/Balsamico_Creme.md b/mal-ausprobieren/Balsamico_Creme.md deleted file mode 100644 index 564eaa6b4020a05100624d501a2bf08fdbab38aa..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Balsamico_Creme.md +++ /dev/null @@ -1,25 +0,0 @@ -# Balsamico-Creme - -Als einfache Salatsoße, zum Garnieren oder als Brotaufstrich. - -*vegetarian, vegan* - -**250 ml** - ---- - -- *450 ml* Balsamico -- *150 ml* Rotwein (oder Balsamico) -- *2 EL* dunkle Sojasoße -- *5 EL* Ahornsirup (ersatzweise 15g Zucker pro Essslöfel Ahornsirup) -- *2 TL* Senf -- *2* Knoblauchzehen -- *150 ml* Olivenöl -- *1 TL* Salz -- Pfeffer - ---- - -Balsamico, Rotwein, Sojasoße und Ahornsirup vermischen und auf hoher Hitze kochen. Dabei gelegentlich umrühren, die Mischung kann leicht anbrennen. Auf etwa ¼ der ursprünglichen Menge reduzieren - -Knoblauch schälen, mit der Microplane reiben oder durchpressen. Senf und Knoblauch in einer Schüssel mit der Balsamico-Reduktion vermischen. Unter ständigem Rühren Öl tröpfchenweise dazugeben. Mit Salz und Pfeffer und bei Bedarf etwas Ahornsirup abschmecken. diff --git a/mal-ausprobieren/Biberle.md b/mal-ausprobieren/Biberle.md deleted file mode 100644 index b4f777b0b7158b0e244b98c0d606f160c3ec7fa8..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Biberle.md +++ /dev/null @@ -1,41 +0,0 @@ -# Biberle - -*plätzchen, christmas, vegetarian* - -**100 Stück** - ---- - -- *125 g* Honig -- *75 g* brauner Zucker -- *3 EL* Öl -- *225 g* Mehl -- *1 gehäufter TL* Backpulver -- *2 TL* Lebkuchengewürz -- *300 g* Marzipanrohmasse, -- Mehl zum Ausrollen -- *1* Eiweiß zum Bestreichen - ---- - -Den Honig, den Zucker und das Öl unter Rühren in einem Topf -erwärmen bis sich der Zucker aufgelöst hat. Die Masse abkühlen -lassen. Dann soviel Mehl zusammen mit dem Backpulver und dem -Lebkuchengewürz unterkneten, dass ein fester Teig entsteht. Zugedeckt -oder in Folie verpackt 1 Stunde im Kühlschrank ruhen lassen. - -Aus der Marzipanrohmasse vier gleich lange Rollen mit dem -Durchmesser eines Pfennigstücks formen. Den Lebkuchenteig auf -wenig Mehl so ausrollen, dass vier Rechtecke entstehen, mit denen -jeweils die Marzipanrollen umhüllt werden können (Rechtecke etwa -24 x 17 cm). Die Rechtecke ausschneiden und an den Rändern mit dem -verquirlten Eiweiß bestreichen. - -Das Marzipan jeweils in die Mitte legen und mit dem Lebkuchenteig -umhüllen. An dem Rändern gut festdrücken. Den Backofen auf 180° -(Gas: Stufe 3) vorheizen. Das Backblech vorbereiten. - -Die Rollen im Abstand von etwa 1 1â„2 cm schräg in kleine Dreiecke -schneiden. Die Biberle auf das Backblech setzen. In den Backofen -(Mitte) schieben und etwa 20 Minuten backen. Die Biberle auf ein -Kuchengitter setzen und abkühlen lassen. \ No newline at end of file diff --git a/mal-ausprobieren/Blumenkohl_Taco.md b/mal-ausprobieren/Blumenkohl_Taco.md deleted file mode 100644 index 4fff5f1fe8b9ec543ff074442c0db978a449f726..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Blumenkohl_Taco.md +++ /dev/null @@ -1,54 +0,0 @@ -# Chipotle Cauliflower Carnitas Tacos With Green Apple Salsa - -**10 tacos, 3 servings** - ---- - -## Salsa - -- *1/2* red onion roughly chopped -- *1* jalapeno, halved and seeds scraped out -- *1/3 cup* cilantro, packed -- *1* large green apple, diced -- *2 tablespoons* lime juice - - -## Carnitas - -- *1* large head or 2 small heads of cauliflower, broken into small florets -- *2 teaspoons* ground cumin -- *1 1/2 teaspoons* chili powder -- *1 teaspoon* ground coriander -- *1 teaspoon* garlic powder -- *1/2 teaspoon* smoked paprika -- salt and black pepper to taste -- *1 tablespoon* olive oil -- *1/2* red onion, diced -- *2 cloves* garlic, minced -- *2 tablespoons* chipotles in adobo sauce (with sauce) -- *3 tablespoons* liquid aminos (or tamari/soy sauce) -- *1 tablespoon* lime juice - - -## Tacos - -- *10* corn tortillas -- red or green cabbage, or cauliflower leaves, shredded -- *5* radishes, thinly sliced -- avocado, sliced - ---- - -# Salsa -Combine the onion, jalapeno, and cilantro in a food processor and pulse 5 to 7 times or until it is mostly uniformly chopped. Add the apple and the lime juice and pulse 3 to 4 more times until everything is fully combined. Transfer to an airtight container and refrigerate until ready to use, or up to 2 days. - -# Carnitas - -Preheat the oven to 200 °C. Line a baking sheet with parchment paper. Spread the cauliflower over the sheet and spray with olive oil. Sprinkle the cumin, chili powder, coriander, garlic powder, smoked paprika, salt, and pepper over the cauliflower and toss until all the cauliflower is evenly coated with the spices. Spread out again and bake for 20 minutes, flipping the florets about halfway through to ensure even cooking. Remove from the oven. - -Once there's about 10 minutes left for the cauliflower in the oven, heat the olive oil in a large shallow saucepan over medium heat. Add the onion and garlic and saute until the onion is translucent and soft, 7 or 8 minutes. Add the chipotles and cook for about 1 minute before adding the cauliflower and liquid aminos. Let cook, stirring occasionally, for 10 to 15 minutes. While you're stirring, use your spatula to break up the cauliflower into smaller pieces. Once the cauliflower is soft and the liquid has been absorbed, add the lime juice and stir. Remove from the heat. - -# Tacos - -While the cauliflower is cooking on the stove, you can cook your tortillas. You can cook them according to their package's instructions or cook them this way: I like to heat a cast iron pan over medium heat until it's pretty hot. Then I place a tortilla in the pan and cook for 30-40 seconds before flipping it and letting it cook for another 30-40 seconds. Then I transfer it to a plate and cover the plate tightly with aluminum foil. Repeat until you've prepared as many tortillas as you need. -To assemble the tacos, sprinkle a little shredded cabbage on a tortilla. Top with carnitas, salsa, avocado, and radish slices. Repeat with the remaining ingredients. Serve immediately. Leftover carnitas can be refrigerated in an airtight container for 3 to 4 days. Enjoy! diff --git a/mal-ausprobieren/Cauliflower_Kidney_Bean_and_Feta_Salad.md b/mal-ausprobieren/Cauliflower_Kidney_Bean_and_Feta_Salad.md deleted file mode 100644 index 423f79e9aafcaab370ac544afe61e925f1eeb151..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Cauliflower_Kidney_Bean_and_Feta_Salad.md +++ /dev/null @@ -1,39 +0,0 @@ -# Cauliflower, Kidney Bean and Feta Salad - -**4 servings** - ---- - -## Dressing - -- *1/3 cup* olive oil -- *1 teaspoon* minced fresh rosemary -- *2 tablespoons* lemon juice -- *1 tablespoon* red wine vinegar -- *1 1/2 teaspoons* salt -- *1/2 teaspoon* ground black pepper - -## Salad - -- *3 tablespoons* olive oil -- *1* medium head of cauliflower, -- *1 (15-ounce) can* kidney beans -- *2* large heads of Belgian endive -- *1* tablespoon chopped fresh chives -- *2* teaspoons chopped fresh parsley -- *150 g* crumbled feta cheese -- *1 cup* coarsely chopped walnuts - ---- - -Preheat oven to 200°C. - - -Trim cauliflower and cut into small florets. Toss cauliflower florets with the olive oil for the salad and season well with salt and pepper. Spread on a baking sheet and roast until edges are dark and caramelized, about 20 to 25 minutes, stirring once or twice. - - -While cauliflower is roasting, combine remaining olive oil and minced rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool. - -Trim endive, halvelengthwise, then thinly slice crosswise. Drain kidney beans. Finely chop chives and parsley. Crumble feta cheese and coarsly chop walnuts. - -Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl, then whisk in rosemary oil. Combine roasted, still warm cauliflower, beans, endive, chives, parsley, walnuts; toss. Mix in cheese. Add dressing and toss to coat. Season salad with salt and pepper. diff --git a/mal-ausprobieren/Creamy_Pumpkin_Mac_n_Cheese.md b/mal-ausprobieren/Creamy_Pumpkin_Mac_n_Cheese.md deleted file mode 100644 index 049edfb36b43b98da0a3fd290bdad518534a6b30..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Creamy_Pumpkin_Mac_n_Cheese.md +++ /dev/null @@ -1,50 +0,0 @@ -# Creamy Pumpkin Mac'n'Cheese - -Amazing, creamy, flavorful pumpkin mac'n'cheese made with 10 simple ingredients! The perfect dairy- and gluten-free entrée for fall and the holiday season! - -*entree, gluten-free, vegan, vegetarian* - -**4 as side, 2 as entrée** - ---- - -## SAUCE - -- *1 (2-3 lb)* sugar or pie pumpkin (or sub 2 cups (450 g) canned pumpkin puree*) -- *1 Tbsp* avocado or coconut oil (optional ) -- *2 cloves* garlic* -- *2 Tbsp* arrowroot starch -- *1 cup* unsweetened plain almond or rice milk (start with lower end of range) -- *0.5 tsp* sea salt -- *2 Tbsp* chopped sage or thyme (I used half thyme, half sage) -- *4 Tbsp* nutritional yeast -- *3 Tbsp* vegan parmesan cheese -- *0.25 tsp* pumpkin pie spice -- *0.25 tsp* red pepper flake or cayenne pepper (optional) - -## PASTA - -- *10 ounces* gluten-free pasta (I love Bionaturae pastas and Trader Joe’s gluten-free fusilli) - -## TOPPINGS optional - -- Vegan parmesan cheese -- Fresh sage sautéed in oil over medium heat for 1 minute or until just slightly browned -- Pine nuts - ---- - -1. If baking your pumpkin, preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Otherwise, if using canned pumpkin puree, skip to step 4. -2. Using a sharp knife, cut the tops of your pumpkin off and then cut pumpkin in half. Use a sharp spoon or ice cream scoop to scrape out all the seeds and strings. (Save the seeds for roasting!) -3. Optional: Brush the flesh with a neutral, high heat oil, such as avocado. And place flesh down on the baking sheet. -4. Bake for 45-50 minutes or until a fork easily pierces the skin. In the last 20 minutes of roasting, add the two cloves of garlic still in skin to the baking sheet to slightly brown and soften. Then remove pan from the oven and let the pumpkin cool. Also peel garlic cloves and set aside. -5. If serving with pasta, start boiling water and cooking pasta at this time. Once pasta is cooked, drain and set aside. Optional: I like to drizzle mine with a little olive or avocado oil and a sprinkle of sea salt and vegan parmesan cheese for extra flavor. -6. To make the sauce, add 2 cups (as recipe is written // adjust if altering batch size) baked pumpkin (or pumpkin puree) to a high-speed blender along with peeled roasted garlic, arrowroot starch, dairy-free milk (starting with amount at lower end of range), sea salt, sage or thyme (I used both), nutritional yeast, vegan parmesan cheese, pumpkin pie spice, and red pepper flake (optional). -7. Blend on high until creamy and smooth. Then taste and adjust flavor as needed. Add more salt for saltiness, nutritional yeast for cheesiness, sage or thyme for herbiness, vegan parmesan cheese for depth of flavor, pumpkin pie spice for pumpkin flavor and warmth, or red pepper flake for spice (optional). -8. To heat/thicken the sauce, pour into a rimmed skillet and heat over medium-low heat, whisking frequently until sauce is hot and slightly thickened - 3-5 minutes. If it gets too thick, thin with a bit more dairy-free milk. -9. To serve, add cooked pasta to the sauce and toss to combine. Serve as is or (optional) sprinkle with 2 Tbsp (10 g // as recipe is written // adjust if altering batch size) vegan parmesan cheese and broil on medium for 1-3 minutes, watching very carefully until barely browned. -10. Enjoy hot and garnish with pine nuts or sautéed sage if desired. Cool leftovers and store in the refrigerator up to 3-4 days. - -## Notes - -*2 cloves garlic is equal to ~1 Tbsp minced.*If using canned pumpkin puree, add the garlic raw to the blender or sauté in 1 Tbsp oil for 1-2 minutes over medium-low heat before blending.*Nutrition information is a rough estimate calculated without additional toppings. diff --git a/mal-ausprobieren/Cremiges_Erdaepfelgulasch.md b/mal-ausprobieren/Cremiges_Erdaepfelgulasch.md deleted file mode 100644 index e5324917694e56c68d3cda8166be9425c5780c6d..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Cremiges_Erdaepfelgulasch.md +++ /dev/null @@ -1,65 +0,0 @@ -# Cremiges Erdäpfelgulasch - -Dieses Gericht gibt es bei uns traditionell vor einer Metverkostung. - -*vegan, vegetarian, austrian, stew, fall, winter* - -**5 Personen** - ---- - -- *1,2 kg* mehlige Kartoffeln -- *1,2 kg* gelbe Zwiebeln für die Soße -- *2* Knoblauchzehen -- *20 g* edelsüßes Paprikapulver (10g ≃ 1 EL) -- *4 g* fruchtiges, halbsüßes Paprikapulver (ersatzweise edelsüß) (4g ≃ 1 TL) -- *4 g* geräuchertes Paprikapulver (alternativ edelsüß und Flüssigrauch o. Ä.) (4g ≃ 1 TL) -- *15 ml* Essig (beliebiger) -- *20 g* Tomatenmark (15g ≃ 1 EL) -- *1 leicht gehäufter TL* getrockneter Majoran, gerebelt -- *2* bunte Paprika -- *300 g* Zwiebeln als Einlage -- *30 g* Kümmel[0], im Mörser mittelfein zerstoßen (15 g â‹ 1 EL) -- *30 g* Koriandersamen[0], im Mörser mittelfein zerstoßen (15 g â‹ 1 EL) -- *20 g* Zucker -- *20 g* Salz -- *2* Lorbeerblätter -- *1/2 l* Gemüsebrühe-Pulver -- *70 g* frisch gemahlener, schwarzer Pfeffer (15 g â‹ 1 EL) -- *100 ml* Öl zum Braten -- *250 g* Schmand oder Creme Fraiche -- *1/4 Bund* gemischte Kräuter (z.B. Petersilie, Schnittlauch) -- *1* Frühlingszwiebel - ---- - -Kartoffeln schälen, waschen und in 1,5-2 cm große Würfel schneiden. Beiseite stellen. - -Die Zwiebeln für die Soße schälen, längs halbieren und in ebenmäßige, feine Ringe schneiden, damit sie beim Anbraten gleichmäßig bräunen. Die Zwiebelringe mit 2 EL Butterschmalz/Öl in einem großen Topf unter ständigem Rühren 5 Minuten bei hoher Hitze anbraten, anschießend rund 30 Minuten bei mittlerer Hitze, regelmäßig Rühren. Die Zwiebeln sollen weich und in der Farbe golden bis hellbraun sein (zu dunkel angebraten werden Zwiebeln bitter). - -Knoblauch mit einer Presse oder Reibe direkt in den Topf pressen/reiben und in den letzten 2 Minuten mit den Zwiebeln mitrösten. - -Paprika zugeben, kurz mit den Zwiebeln anrösten (dafür sollte ausreichend Öl im Topf sein, nicht anbrennen lassen!) und mit Essig ablöschen. Tomatenmark, Majoran, Kümmel und Koriander zugeben, kurz durchrühren und mit eine ca. 250 ml Wasser aufgießen. Umrühren und einkochen lassen. - -Nochmals einen Schöpfer Wasser zugeben und soweit einkochen lassen, bis die Zwiebel-Paprika-Sauce cremig wirkt, meist nur wenige Minuten. Ich püriere die Zwiebeln, für einen sehr cremigen, homogenen Gulaschsaft (muss aber nicht sein, dann folgenden Schritt überspringen). - -Den Topf von der Herdplatte nehmen, die Zwiebelmasse kurz abkühlen lassen und in einen Rührtopf (hoch ist besser als breit, Spritzgefahr) umfüllen. Vorsichtig mit einem Pürierstab pürieren, bis die Masse glatt ist. Zurück in den Topf füllen – hier leistet ein Gummispatel gute Dienste. - -Zucker, Salz, Pfeffer, Lorbeerblätter und zerbröselten Suppenwürfel bei mittlerer Hitze einrühren. Schöpflöffelweise mit Wasser (alles bis auf ¼ Liter, oft braucht man nicht die ganzen 2 l Wasser) aufgießen, dazwischen umrühren. - -Erdäpfelstücke zugeben (sie sollen alle mit Wasser bedeckt sein) und eine halbe Stunde leicht köcheln lassen (nicht zugedeckt), ab und zu umrühren. - -*Falls gewünscht die Wurst in Scheiben schneiden und nach einer halben Stunde Kochzeit zugeben.* - -Paprika und Zwiebeln für die Soße in Streifen schneiden. In einer Pfanne Zwiebeln glasig braten, Paprika dazugeben und kurz mitbraten. Zum Gulasch geben. - -Das Gulasch unter gelegentlichem Rühren weitere 30 Minuten köcheln lassen, bis die Kartoffeln gerade eben weich gekocht sind. Falls benötigt, das restliche Wasser zugeben. - -Um den Gulaschsaft cremiger zu machen, rund 15-20 der Kartoffelstücke herausfischen und in einer kleinen Schüssel mit der Gabel zu Püree zerdrücken. Rund einen halben Schöpflöffel Gulaschsaft zugeben, mit dem Püree mischen und eventuelle Stückchen zerdrücken, dann alles zurück in den Topf leeren und nochmals ein paar Minuten köcheln lassen. Abschmecken und wenn nötig noch Salz zugeben. -Durch Abkühlen und wieder Aufwärmen (z.B. über Nacht) wird die Sauce noch deutlich dicker. Pur oder mit Schwarzbrot oder Semmeln genießen. - -Zum Kartoffelgulasch reiche ich gerne einen "Deveganisierer". Dafür Kräuter hacken und Frühlingszwiebeln in feine Ringe schneiden. Mit dem Schmand vermischen, mit Salz, Pfeffer und Zucker abschmecken. - -[0] Wer keinen Mörser hat, kann zum Zerkleinern von Kümmel und Koriander auch eine Gewürzmühle (zweckentfremdete Kaffeemühle) verwenden. Mit einem Messer kann man Kümmel, am besten großzügig mit Butterschmalz gemischt, zerkleinern (ohne Fett springt der Kümmel in alle Richtungen). Traditionell wird Kümmel im Erdäpfelgulasch im Ganzen mitgekocht (ich mag ihn lieber zerkleinert), Koriandersamen sind kein traditioneller Bestandteil, machen sich aber großartig in diesem Gulasch. Sie haben frisch gemörsert das beste Aroma (keine Samen im Ganzen verwenden). - -Quelle: [tasteoftravel.at](http://www.tasteoftravel.at/cremiges-erdaepfelgulasch-kartoffelgulasch/) \ No newline at end of file diff --git a/mal-ausprobieren/Crispy_Garlic_Butter_Parmesan_Smashed_Potatoes.md b/mal-ausprobieren/Crispy_Garlic_Butter_Parmesan_Smashed_Potatoes.md deleted file mode 100644 index b737d510141ef4782d56b4ad193e831265b3e804..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Crispy_Garlic_Butter_Parmesan_Smashed_Potatoes.md +++ /dev/null @@ -1,28 +0,0 @@ -# Crispy Garlic Butter Parmesan Smashed Potatoes - -Crispy Garlic Butter Parmesan Smashed Potatoes are fluffy on the inside and crispy on the outside, smothered in garlic butter and melted parmesan cheese! Much like buttery and garlicky French fries or crispy hot chips. Those crispy edges that send you over the edge! - -*side, american, vegetarian* - -**8 people (as a side)** - ---- - -- *1kg* potatoes (Yukon Gold or Carisma) -- A light spray of olive oil -- *3 tablespoons* melted butter -- *4 cloves* garlic, crushed -- *1 tablespoon* fresh chopped parsley -- Kosher Salt and Black Pepper to taste -- *2 tablespoons* Parmesan Cheese - ---- - -1. Pre-heat your oven to broil (or grill) settings to medium-high heat (about 200°C). -2. Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well. -3. Lightly grease a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed). -4. Mix together the butter, garlic and parsley. Pour the mixture over each potato. Sprinkle with salt and pepper and lightly spray with olive oil spray. -5. Broil (or grill) until they are golden and crispy (about 10-15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted. -6. To serve, season with a little extra salt and parsley, and serve immediately. - -Source: [cafedelites.com](https://cafedelites.com/crispy-garlic-butter-parmesan-smashed-potatoes/) \ No newline at end of file diff --git a/mal-ausprobieren/Crunchy_Cauliflower_Casserole.md b/mal-ausprobieren/Crunchy_Cauliflower_Casserole.md deleted file mode 100644 index 9f29746403506b5f9df1cbca7d4e3d4b47d99361..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Crunchy_Cauliflower_Casserole.md +++ /dev/null @@ -1,38 +0,0 @@ -# Crunchy Cauliflower Casserole - -Southern breaded cauliflower is cheesy and creamy, with a few added spices to make things interesting. If you like, you can leave out the nutmeg and cumin, but they really do take the dish from standard to sensational. - -<img src="https://www.seriouseats.com/recipes/images/2013/07/20130703-258629-southern-breaded-cauliflower-recipe.jpg" /> - -*cauliflower, vegetarian, main, bechamel, casseroles, gratin, american, southern american* - -**4 servings** - ---- - -- *1 head* cauliflower, cut into florets -- *3 tablespoons* unsalted butter -- *1* medium shallot, diced (about 1/4 cup) -- *3 tablespoons* flour -- *1/2 teaspoon* freshly ground white pepper -- *1/2 teaspoon* ground nutmeg -- *1/2 teaspoon* ground cumin -- *2 1/4 cups* whole milk, warm -- *1/4 cup* heavy cream -- *3/4 cup* grated pecorino Roman cheese, divided -- *1 1/2 teaspoons* kosher salt -- *1/2 cup* panko-style bread crumbs -- *2 tablespoons* melted butter -- *2 tablespoons* roughly chopped fresh parsley leaves - ---- - -Set the oven rack to the middle and preheat to 200°C. Pour 1/2 cup of water into the bottom of a pot fitted with a vegetable steamer. Cover and set over medium heat. Once the water boils, drop florets into the steamer, cover, and steam until tender but not mushy, about 10 minutes. Remove from heat. - -Grease the bottom and sides of a small casserole dish and arrange the florets in a layer inside. - -Add butter to a small heavy saucepan and melt over low heat. Add shallot and cook until gently browned, stirring occasionally, about 3 minutes. Whisk in flour, pepper, nutmeg, and cumin. Continue to cook, stirring constantly, until pale golden brown, about 3 minutes. Slowly whisk in milk and heavy cream and cook, stirring constantly, until the sauce comes to a boil and coats the back of a spoon. Remove from heat and stir in 1/2 cup of the pecorino. Season to taste with salt, then pour sauce over cauliflower in casserole dish. - -In a small bowl combine bread crumbs, melted butter, and remaining pecorino. Stir well and sprinkle over the top of the florets. Bake until gently browned, about 20 minutes. Sprinkle with parsley and serve immediately, or alternatively, sprinkle with more cheese and broil briefly for a darker, crisper topping. - -Source: [seriouseats.com](https://www.seriouseats.com/recipes/2013/07/comfort-me-with-crunchy-cauliflower-casserole-recipe.html) \ No newline at end of file diff --git a/mal-ausprobieren/Homemade_Ricotta_Gnocchi.md b/mal-ausprobieren/Homemade_Ricotta_Gnocchi.md deleted file mode 100644 index c1a3dc046d5ef835aff23feebb8a2eb8d63cee9c..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Homemade_Ricotta_Gnocchi.md +++ /dev/null @@ -1,35 +0,0 @@ -# Quick and Easy Homemade Ricotta Gnocchi - -I love gnocchi. At least, I love the gnocchi in my mind. Light, pillowy, flavor-packed, they're the perfect vessel for a good red sauce. The big problem? Potato gnocchi take a long time and are far from foolproof. - -What if I told you that there was another gnocchi? A gnocchi that promises to be light, tender, and flavor-packed on your very first try? A gnocchi that you can have from the pantry to the table in under fifteen minutes? Imagine that! With this recipe and technique under your belt, you might never make potato gnocchi again (and you'll certainly be spoiled enough that no restaurant-made gnocchi will ever be good enough for you). - -Why this recipe works: - -Note: Mass market ricotta cheese not only has a terrible taste and texture, it's also loaded with stabilizers that make it a poor match for this recipe. For good results here, you must seek out a better quality ricotta, such as Calabro. - -*cheese, easy, gnocchi, italian, pasta, quick, ricotta, vegetarian* - -**3 servings** - ---- - -- *350g* ounces best quality ricotta cheese (about 1 1/2 cups, see note) -- *30g* finely grated Parmesan cheese (about 1/2 cup), plus more for serving -- *150g* all-purpose flour (about 1 cup) -- *1* egg -- *1* egg yolk -- Kosher salt and freshly ground black pepper -- Semolina flour, for dusting -- *600ml* of your favorite marinara sauce, such as Slow-Cooked Red Sauce -- Extra-virgin olive oil -- Minced fresh herbs such as basil, parsley, or chives - ---- - -1. Line a large plate with three layers of paper towels or a clean dish towel. Transfer ricotta directly to paper towels and spread with a rubber spatula. Place another triple layer of paper towels or a clean dish towel on top and press down firmly with the palms of your hands to blot excess moisture. Peel off upper paper towels. -2. Place a large bowl on a scale and zero the scale. Scrape ricotta into bowl to weigh. Remove excess ricotta to leave exactly 8 ounces. Reserve excess ricotta for another use. Add Parmesan, 3 1/2 ounces of flour, whole egg, and egg yolk to bowl. Season with salt and pepper. Combine mixture with a rubber spatula. It should be sticky but not loose. Add flour a tablespoon at a time if it is still very moist after kneading with the spatula for 1 minute. -3. Transfer dough to a lightly floured work surface and dust the top with flour. Flatten into a 4- to 6-inch disk and cut into quarters using a bench scraper. Working one piece at a time, roll dough into a log about 6 inches long, dusting with flour as necessary. Split log in half and roll each half into a log about 12 inches long and 3/4-inch wide. You should end up with 8 logs. -4. Using your bench scraper, cut each log into 8 to 10 gnocchi. Transfer to a parchment-lined baking sheet dusted in semolina flour. Shake to lightly coat gnocchi and prevent sticking. At this point, gnocchi can be frozen. Transfer baking sheet to freezer until gnocchi are completely frozen, about 30 minutes. Transfer gnocchi to a zipper-lock freezer bag and freeze for up to 2 months. Cook directly from frozen, adding a few minutes to cooking time. -5. To cook, bring a large pot of salted water to a boil. Heat sauce in a separate saucepan until hot but not simmering. Add gnocchi to pot, stir gently, and cook until gnocchi float for 30 seconds, about 3 minutes total. Drain gnocchi, reserving 1/2 cup of pasta cooking water. Add gnocchi and 1/4 cup of cooking water to pot with sauce and bring to a hard boil, stirring gently. Add more pasta water to thin sauce to desired consistency. Season to taste with salt and pepper. -6. Stir in a big drizzle of olive oil and a handful of chopped fresh herbs. Transfer to a large serving plate. Sprinkle with more herbs and Parmesan cheese. Drizzle with more olive oil. Serve immediately. diff --git a/mal-ausprobieren/Indian_Aloo_Gobi_.md b/mal-ausprobieren/Indian_Aloo_Gobi_.md deleted file mode 100644 index 833340ae6d1383512da24f0fa16897cbff135e5d..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Indian_Aloo_Gobi_.md +++ /dev/null @@ -1,34 +0,0 @@ -# Indian-Style Vegan Cauliflower and Potato Curry (Aloo Gobi) - -Vegan cauliflower and potato curry, otherwise known as aloo gobi, is a popular vegetarian, vegan, and gluten-free Indian-style curry dish. -*Entree, Side Dish, Indian, Tomato* - -**4 servings** - ---- - -- *600 g* diced canned tomatos -- *1/2 tsp.* garam masala -- *1/2 tsp.* chili powder -- *1/4 tsp.* turmeric -- *1/2 tsp.* cumin -- *1/2 tsp.* salt -- *1 tbsp.* olive oil -- *100 g* onion (diced) -- *200 g* potatos (chopped small) -- *1 head* cauliflower (chopped) -- *1/2 tsp.* lemon juice -- *1 tbsp.* fresh cilantro (chopped) -- *1 tbsp.* fresh flat-leaf parsley (chopped) - ---- - -Puree or mash together the tomato with the garam masala, chili powder, turmeric, cumin, and salt. - -In a large skillet, saute the onions and potatoes in olive oil for about three minutes, then add the cauliflower and reduce the heat to medium, adding more oil or a bit of water if needed. - -Add the tomato and spice mixture and allow to cook, frequently stirring for another 5 -6 minutes. - -Reduce the heat to low, and stir in the lemon juice and fresh chopped cilantro. Serve your vegetarian and vegan cauliflower curry with steamed rice or Indian chapati bread . Want to round it out to make it a complete meal? Stick these easy vegetarian fresh mint samosas in the oven, or, instead of steamed white rice, serve your aloo gobi alongside Indian basmati rice , this Indian lemon rice, or even a full vegetable rice biryani . - -https://www.thespruceeats.com/vegetarian-cauliflower-and-potato-curry-recipe-3378486 diff --git a/mal-ausprobieren/Knusprige_Bratkartoffeln_mit_Sauerkraut.md b/mal-ausprobieren/Knusprige_Bratkartoffeln_mit_Sauerkraut.md deleted file mode 100644 index 26c1f96ea40eb1cbefe8c5ed0c266d2752b4f1e7..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Knusprige_Bratkartoffeln_mit_Sauerkraut.md +++ /dev/null @@ -1,25 +0,0 @@ -# Knusprige Bratkartoffeln mit Sauerkraut - -Dieses Wiesn-inspirierten Bratkartoffeln mit Sauerkraut sind mit nur wenigen Zutaten schnell & einfach gemacht. - -*Hauptgericht, Bayerisch, Deutsch* - -**4 Portionen** - ---- - -- Bratöl -- *700 g* Kartoffeln (roh) -- *1* (rote) Zwiebel, fein gewürfelt -- *300 g* Sauerkraut aus dem Glas -- Salz & Pfeffer nach Geschmack -- *1 Bund* frische Kräuter (z.B. Petersilie, Schnittlauch, Rosmarin) -- *1 Block* Räuchertofu -- *1 Becher* Saure Sahne - ---- - -1. Kartoffeln schälen und gleichmäßig würfeln (oder in Scheiben schneiden, s. Anmerkungen). Kartoffelwürfel kurz in eine Schüssel mit kaltem Wasser legen, damit sie beim Braten schön knusprig werden. -2. Etwas Bratöl in einer Pfanne auf höchster Stufe erhitzen. Kartoffeln abgießen und in die Pfanne geben. Bei geschlossenem Deckel 5 Minuten braten. Anschließend wenden, wieder mit dem Deckel verschließen und insgesamt weitere 15-20 Minuten braten, dabei alle 5 Minuten wenden (ggf. Hitze reduzieren). -3. 5 Minuten vor Ende der Garzeit, Zwiebel auf die Kartoffeln geben ohne umzurühren. 5 Minuten mit geschlossenem Deckel dünsten. Anschließend mit den Kartoffeln vermengen, Sauerkraut dazugeben und alles weitere 5 Minuten offen braten. -4. Mit Salz und Pfeffer abschmecken und nach Belieben mit frischen Kräutern/ saurer Sahne/ (Räucher-)Tofu servieren. \ No newline at end of file diff --git a/mal-ausprobieren/No_Cook_Blender_Tomato_Soup_Recipe.md b/mal-ausprobieren/No_Cook_Blender_Tomato_Soup_Recipe.md deleted file mode 100644 index a2baa5d374ea356e12b2767c69e339c00436a7d0..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/No_Cook_Blender_Tomato_Soup_Recipe.md +++ /dev/null @@ -1,23 +0,0 @@ -# No-Cook Blender Tomato Soup Recipe - -<img src="https://www.seriouseats.com/recipes/images/2015/12/20151209-blender-tomato-soup-recipe-2-1500x1125.jpg" /> - -**3 servings** - ---- - -- *60 ml* extra-virgin olive oil, plus more for serving -- *1 clove* garlic -- *40g* onion, roughly chopped -- *1/2 teaspoon* dried oregano -- *1/2 teaspoon* red pepper flakes -- *30g* white bread, crusts removed, torn into rough pieces -- *800 g* canned peeled whole tomatoes packed in juice -- *235ml* water or stock -- *1 tbsp* agave nectar -- Kosher salt and freshly ground black pepper -- Minced chives, basil, or parsley as garnish - ---- - -1. Combine olive oil, garlic, onion, oregano, red pepper flakes, bread, tomatoes and their juices, and water or stock in the jar of a high-powered blender. Turn blender on to low speed and slowly increase speed to maximum. Blend until soup is steaming hot and completely smooth, about 4 minutes. Season to taste with salt and pepper. If an even smoother soup is desired, press through a fine-mesh strainer or chinois before serving. Serve immediately garnished with herbs and drizzled with olive oil, or chill and serve cold. (Once chilled, you can adjust the texture by whisking in water a tablespoon at a time until desired consistency s reached.) diff --git a/mal-ausprobieren/Palak_Paneer.md b/mal-ausprobieren/Palak_Paneer.md deleted file mode 100644 index b2f8ca17c8b09aff93e34f148e1da1d5ba1056c6..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Palak_Paneer.md +++ /dev/null @@ -1,37 +0,0 @@ -# Palak Paneer - -*indian, vegetarian* - -**4 Portionen** - ---- - -- Ghee (alternativ Butterschmalz, Butter oder Öl) -- *400 g* Paneer -- *4* Knoblauchzehen -- *20 g* Ingwer -- *1* Zwiebel -- *2* grüne oder rote Chilis (mehr/weniger nach Geschmack) -- *1 TL* Senfkörner -- *1 TL* Kreuzkümmel, ganz -- *1 kg* gefrorener Spinat, möglichst ganze Blätter -- *1* kleine Dose gehackte Tomaten -- *400 ml* Schlagsahne -- *1* Kardamom-Kapsel -- *2* Lorbeer-Blätter -- Kurkuma, gemahlen -- Koriander, gemahlen -- Krezukümmel, gemahlen -- Hing - ---- - -1. Paneer würfeln, in einer Schüssel mit Salz und Kurkuma würfeln. Auf ein Backblech geben und bei 180 °C backen, bis die Würfel leicht gebräunt sind. - -2. Knoblauch, Ingwer und Zwiebeln und Chilis fein würfeln. In reichlich Ghee zusammen mit dem ganzen Kreuzkümmel und den Senfkörnern anbraten. Lorbeer und Kardamom dazugeben, kurz mitbraten. - -3. Tomaten dazugeben und mit Salz, Kurkuma, Koriander, Kreuzkümmel und Hing würzen. Kurz köcheln, bis sich alles vermischt hat. - -4. Spinat dazugeben und köcheln, bis der Spinat vollständig aufgetaut ist. Sahne dazugeben und einkochen. - -5. Hälfte des Spinats abnehmen und pürieren, dann wieder zurückgeben. Gebackenen Paneer dazu tun und abschmecken. Mit indischem Reis oder Naan-Brot servieren. diff --git a/mal-ausprobieren/Pikantes_Stockbrot.md b/mal-ausprobieren/Pikantes_Stockbrot.md deleted file mode 100644 index d6031aeca910aa335acfb6383b2277caff17a61a..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Pikantes_Stockbrot.md +++ /dev/null @@ -1,22 +0,0 @@ -# Pikantes Stockbrot - -*snack, outdoor* - ---- - -- *1 kg* Mehl -- *2 Würfel* Frischhefe oder -- *2 Beutel* Trockenhefe -- *3 ½ TL* Salz -- *3 ½ EL* Öl -- *500 ml* Wasser, lauwarm -- etwas Gewürzmischung für Brot (Fenchel, Kümmel, Koriander), nach Geschmack -- *2 Zehe/n* Knoblauch, gepresst - ---- - -Falls frische Hefe verwendet wird, die Hefe in etwas Wasser auflösen. Alle Zutaten in eine Schüssel geben und alles zusammen kräftig und lange kneten (das geht natürlich am besten in der Küchenmaschine), dann etwa 1/2 Stunde gehen lassen (bei Trockenhefe evtl. etwas länger), bis der Teig deutlich an Volumen zugenommen hat. - -Zur Zubereitung in Röllchen um lange, dünne Stecken wickeln und ins Feuer (oder noch besser, ohne Flamme in die Nähe der Glut) halten, bis das Stockbrot knusprig braun ist. Dann direkt vom Stock essen! - -Quelle: [Sivi auf chefkoch.de](https://www.chefkoch.de/rezepte/288461107612610/Stockbrot-pikant.html) \ No newline at end of file diff --git a/mal-ausprobieren/Pork_Ragu_over_Creamy_Polenta.md b/mal-ausprobieren/Pork_Ragu_over_Creamy_Polenta.md deleted file mode 100644 index 87cecb0a0f96ba5c287a21fea7fa87155ea46f68..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Pork_Ragu_over_Creamy_Polenta.md +++ /dev/null @@ -1,55 +0,0 @@ -# Pork Ragù over Creamy Polenta - -Leftover sauce? Bring a pot of water to boil: It’s pasta night. - -<img src="https://assets.bonappetit.com/photos/57acf588f1c801a1038bc95d/16:9/w_1000,c_limit/pork-ragu-over-creamy-polenta.jpg" /> - -**8 servings** - ---- - -## Ragù - -- *1.5 kg* skinless, boneless pork shoulder (Boston butt), cut into 1 pound pieces -- Kosher salt and freshly ground black pepper -- *15 ml* vegetable oil -- *100g* onion, finely chopped -- *6* garlic cloves, finely chopped -- *30 g* tablespoons tomato paste -- *150 ml* full-bodied red wine -- *800g* canned whole peeled tomatoes -- *4 sprigs* thyme -- *2 sprigs* rosemary -- *2* bay leaves - -## Polenta and Assembly - -- Kosher salt -- *400 g* coarse polenta (not quick-cooking) -- *60 g* unsalted butter -- *80 g* grated Parmesan (from about 2 ounces), plus more for serving -- Freshly ground black pepper -- *25 g* chopped fresh parsley -- *15 ml* Olive oil (for drizzling) - ---- - -Pork: Season pork with salt and pepper. Heat oil in a large heavy pot over medium. Cook pork, turning often, until evenly browned, 10–12 minutes. Transfer to a platter and pour off pan drippings. - -Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, 12–15 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color, 5–8 minutes. - -Add wine and cook, scraping up any browned bits, until reduced by about half, 5–8 minutes. - -Add tomatoes, crushing with your hands as you go, then add thyme, rosemary, and bay leaves; stir in 2 cups water. Add pork with any juices accumulated on the platter; season with salt and pepper. - -Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling-apart tender, sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, 2½–3 hours. - -Using 2 forks, break up pork into pieces or shred it (your choice!); taste and season with salt and pepper. - -Pork can be cooked 5 days ahead. Let cool; cover and chill in sauce. - -Polenta and assembly: Bring water (4 times of polenta by volume) salted water to a boil in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low. Cook, whisking often, until polenta is tender and creamy, 20–25 minutes (if polenta becomes too thick too soon, loosen mixture by adding more water and continue cooking). Add butter and Parmesan to polenta and whisk until melted; season with salt and pepper. - -Spoon polenta into bowls or onto a platter and top with pork. Scatter parsley and more Parmesan over top and drizzle with oil. - -https://www.bonappetit.com/recipe/pork-ragu-creamy-polenta diff --git a/mal-ausprobieren/Provencal_Ratatouille.md b/mal-ausprobieren/Provencal_Ratatouille.md deleted file mode 100644 index f223221d43e120ef5b63c0f994e8fc9454f639ad..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Provencal_Ratatouille.md +++ /dev/null @@ -1,43 +0,0 @@ -# Provençal Ratatouille - -This classic Provençal summer stew features eggplant, summer squash, bell peppers, onion, garlic, and tomatoes, along with plenty of olive oil. If you can resist eating it all while it's still hot, it gets even better the next day, served slightly chilled or at room temperature. - -<img src="https://www.seriouseats.com/recipes/images/2015/08/20150803-ratatouille-vicky-wasik-8.jpg" /> - -*vegetarian, side, main, french, summer, vegan* - -**2 l, 5 servings** - ---- - -- *2* medium summer squash, such as zucchini and yellow squash -- *1* medium Italian eggplant -- *200 ml* extra-virgin olive oil, divided, plus more as needed -- *3* medium yellow onions -- *6* medium cloves garlic, minced -- *4* large red and yellow bell peppers -- *800g* canned whole tomatoes, with their juices, pureed -- *1* bouquet garni (herb bundle), made from fresh herbs such as thyme, parsley, and basil, tied together with butcher's twine -- *30 g* fresh parsley -- *15 ml* balsamico -- *10 g* sugar -- Kosher salt -- Freshly ground black pepper - ---- - -Dice summer squash, eggplant, onion, and bell peppers into ½ to 1 cm dice. - -Place summer squash in a wire mesh strainer set over a bowl; place eggplant in a second wire mesh strainer and set over a second bowl. Toss both with a liberal amount of kosher salt and let stand to drain at least 15 minutes and up to 1 hour. Discard any liquid that collects in the bowls. - -In a large skillet, heat ¼ of the olive oil over medium-high heat until shimmering. Add onion and garlic, season with salt, and cook, stirring, until softened, about 6 minutes. Scrape onion and garlic onto a rimmed baking sheet and spread in an even layer to cool for 3 minutes. Transfer onion and garlic to a large pot. - -Meanwhile, add another ¼ of the olive oil to skillet and heat over medium-high heat until shimmering. Add bell pepper, season with salt, and cook, stirring, until softened, about 7 minutes. Scrape bell pepper onto the rimmed baking sheet in an even layer to cool for 3 minutes. Transfer bell pepper to pot with onion. - -Add another ¼ of the olive oil to skillet and heat over medium-high heat until shimmering. Add summer squash and cook, stirring, until softened, about 4 minutes. Scrape onto rimmed baking sheet in an even layer to cool for 3 minutes. Transfer to pot with onion and bell pepper. - -Add remaining ¼ of the olive oil to skillet and heat over medium-high heat until shimmering. Add eggplant and cook, stirring, until softened, about 4 minutes; add more olive oil as needed if skillet dries out while cooking eggplant. Scrape eggplant into pot with other vegetables and stir to combine. - -Set pot of vegetables over medium-high heat and stir in tomato puree and herb bundle; heat until ratatouille is gently bubbling, then lower heat to medium and cook, stirring, until tomato puree coats vegetables in a thick sauce, about 15 minutes. Discard herb bundle. Season with salt, pepper, sugar, and balsamico. Stir in chopped parsley (if using), and drizzle with a small amount of fresh extra-virgin olive oil. Serve right away, or chill and serve either reheated, slightly chilled, or at room temperature. - -Source: [seriouseats.com](https://www.seriouseats.com/recipes/2015/08/ratatouille-provence-vegetable-stew-recipe.html) \ No newline at end of file diff --git a/mal-ausprobieren/Rouladen_TilmansOpa.md b/mal-ausprobieren/Rouladen_TilmansOpa.md deleted file mode 100644 index e36308f259110b259e358b69c7f88558982d212f..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Rouladen_TilmansOpa.md +++ /dev/null @@ -1,29 +0,0 @@ -# Tilmans Rouladen - -**9 Rouladen** - ---- - -- *9* Rinder-Rouladen -- *400g* Zwiebeln, fein gehackt -- *400g* Schinkenwürfel -- *400g* Gewürzgurken, fein gewürfelt -- *1* Bund Suppengrün, gewürfelt -- *400ml* Saure Sahne -- Senf -- Ketchup -- Salz -- Pfeffer -- Gemüsebrühe - ---- - -## Rouladen - -Rouladen-Fleisch salzen und pfeffern und von beiden Seiten mit Senf und Ketchup einreiben. Zwiebel-, Schinken- und Gurkenwürfel vermischen, auf die Rouladen geben. Ãœbrig gebliebene Füllung aufbewahren. Rouladen einrollen und mit Küchengarn verschnüren. Rouladen in einem Bräter scharf anbraten, dann aus dem Topf nehmen. - -## Soße - -Im selben Topf das Suppengrün und wenn vorhanden die restliche Füllung anbraten. Saure Sahne mit 2 TL Senf und 2 TL Ketchup vermischen und salzen und pfeffern. Eine kleine Portion zum Gemüse geben und anbräunen lassen, dann nach und nach die restliche Saure Sahne hinzufügen. Mit etwas Gemüsebrühe verdünnen und kochen, bis das Gemüse weich ist. Soße pürieren oder durch ein Sieb streichen. - -Rouladen zurück in den Bräter zur Soße geben. In den vorgeheizten Backofen bei ca. 180 °C geben und köcheln lassen, dabei gelegentlich umrühren, damit die Soße nicht anbrennt. Köcheln lassen, bis sie durch sind (ca. 2 Stunden). diff --git a/mal-ausprobieren/Spinach_Mushroom_Polenta_Pie_With_Almond_Ricotta.md b/mal-ausprobieren/Spinach_Mushroom_Polenta_Pie_With_Almond_Ricotta.md deleted file mode 100644 index c5efa4e00bc41e893f0dbe42e813b910680cfc56..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Spinach_Mushroom_Polenta_Pie_With_Almond_Ricotta.md +++ /dev/null @@ -1,65 +0,0 @@ -# Spinach & Mushroom Polenta Pie With Almond Ricotta - -*all seasons, autumn, gluten free, grains, holidays, main course, pies + tarts, refined sugar-free, side dish, vegan, winter, almonds, basil, cornmeal, garlic, greens, herbs, marinara, mushrooms, polenta, spinach* - -**6 servings** - ---- - -## Almond Parmesan - -- *50 g* sliced almonds -- *2 tablespoons* nutritional yeast -- *¼ teaspoon* sea salt -- *¼ teaspoon* garlic powder -- *½ teaspoon* lemon zest - -## Almond Ricotta - -- *100 g* sliced almonds, soaked for at least 1 hour -- *¼ cup* hot water -- *1 tablespoon* lemon juice -- *2 teaspoons* olive oil -- *½ teaspoon* apple cider vinegar -- *1 clove* garlic, chopped -- sea salt, to taste - -## Polenta Crust - -- *500 ml* water -- *1 tablespoon* vegan butter (or olive oil) -- pinch of red pepper flakes -- sea salt, to taste -- *¾ cup* cornmeal - -## Mushroom Filling - -- *1 tablespoon* olive oil -- *1* small onion, sliced (or use a shallot) -- *â…” lb* cremini mushrooms, sliced -- *1 clove* garlic, minced -- *2 cups* baby spinach, packed -- sea salt & ground black pepper, to taste -- *1 cup* marinara sauce -- chopped basil, for serving -- extra almond parmesan, for serving - ---- - -Preheat the oven to 180 °C. Lightly oil a 9-inch round dish with minimum 2-inch high sides. - -Make the almond parmesan. In a food processor, combine the sliced almonds, nutritional yeast, salt, garlic powder, and lemon zest. Pulse until you have a fine meal. Transfer to a bowl and set aside. - -Make the almond ricotta. First, drain the almonds. Then, in the food processor (no need to rinse), combine the drained almonds, hot water, lemon juice, olive oil, apple cider vinegar, garlic, and salt. Run the motor until you have a smooth, ricotta-like texture, scraping the sides down a couple times. Set aside. - -Make the polenta crust. In a medium saucepan, combine the water, vegan butter, red pepper flakes, and salt. Bring the mixture to a boil over medium heat. Grab a whisk and slowly start pouring the cornmeal into the boiling water in a steady stream, whisking the whole time. Once you’ve poured out all the cornmeal and there are no visible clumps, switch to a rubber spatula. Bring the polenta to a boil and then lower to a simmer. Cook, stirring very often, until quite thick but still slightly fluid, about 15 minutes. Stir in ¼ cup almond parmesan and adjust seasoning. - -Remove the polenta from the heat and scrape it into your prepared round dish. Working quickly with the spatula, push the soft polenta up the sides of the dish to form a “crust.†Make it as even as you can and smooth out the bottom completely. The consistency should be like Play Doh and quite easy to work with. Set aside once complete. - -Make the mushroom filling. Heat a large skillet over medium heat. Add the 1 tablespoon of olive oil. Add the onions to the skillet and cook, stirring often, until quite soft and translucent, about 4-5 minutes. Add the mushrooms to the skillet and let them sit for a full minute. Stir the mushrooms up and let them sit for another full minute. Keep stirring the mushrooms until they’re soft and glistening. Then, add the garlic and stir until fragrant, about 30 seconds. Add the spinach and cook until just-wilted, about 1 minute. Season the mushroom mixture with salt and pepper and stir. Remove from the heat. - -Assemble the spinach and mushroom polenta pie. Spread half of the almond ricotta across the bottom of the polenta crust. Using a slotted spoon, transfer the mushroom and spinach mixture to the pie on top of the ricotta, leaving as much moisture in the skillet as you can. Then, spoon the marinara sauce on top of the spinach and mushrooms. Dollop the remaining almond ricotta on top. Sprinkle a bit of almond parmesan and brush a bit of olive oil on the exposed polenta crust if you like. - -Bake the spinach and mushroom polenta pie for 25 minutes, or until sufficiently warmed through. Turn the oven to broil and broil the pie for an additional 3 minutes to brown the top. - -Serve the spinach and mushroom polenta pie hot with chopped basil on top and extra almond parmesan. diff --git a/mal-ausprobieren/Spinatstrudel_mit_getrockneten_Tomaten_und_Walnuessen.md b/mal-ausprobieren/Spinatstrudel_mit_getrockneten_Tomaten_und_Walnuessen.md deleted file mode 100644 index 7eea40e3f21ee2b0c4b8c3842ab332bfa156bfdc..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Spinatstrudel_mit_getrockneten_Tomaten_und_Walnuessen.md +++ /dev/null @@ -1,32 +0,0 @@ -# Spinatstrudel mit getrockneten Tomaten und Walnüssen - -*baked, vegetables, main, vegan, vegetarian* - -**3 Portionen** - ---- - -- *1 Rolle(n)* Blätterteig, viereckig -- *8* Tomate(n), getrocknet, eingelegt in Öl -- *1 Handvoll* Walnüsse -- *2* Knoblauchzehe(n) -- *etwas* Olivenöl -- *350 g* Blattspinat, TK oder frisch -- *1* Zwiebel(n) -- *etwas* Gemüsebrühe zum Ablöschen -- Salz -- Pfeffer - ---- - -Zuerst die Tomaten, die Walnüsse, die Hälfte des Knoblauchs und einen guten Schuss Olivenöl in einen Mixer geben und daraus ein Pesto herstellen. Mit Salz und Pfeffer würzen. - -Danach Zwiebel und restlichen Knoblauch würfeln, in etwas Olivenöl in einer Pfanne glasig dünsten und mit ein wenig Gemüsebrühe ablöschen. Dann Spinat dazugeben und einige Minuten mitdünsten, bis er zusammenfällt. Mit Salz und Pfeffer würzen. - -Den Blätterteig auf einem Backblech ausbreiten und großzügig mit dem Tomatenpesto bestreichen. Danach den Spinat darauf verteilen und von der langen Seite her zu einem Strudel rollen. Wichtig: Mit dem Schluss nach unten auf das Backblech legen, damit er schön zu bleibt. - -Mit etwas Wasser bestreichen und bei 200° C Ober-Unterhitze backen, bis der Blätterteig goldbraun ist. Das dauert ca. 20 Minuten. - -Optional bietet sich natürlich ein Knoblauchdipp oder auch eine Tomatensoße dazu an; uns hat es aber auch ohne sehr gut geschmeckt. - -Quelle: [schokokuss007 auf chefkoch.de](https://www.chefkoch.de/rezepte/2712951424287361/Spinatstrudel-mit-getrockneten-Tomaten-und-Walnuessen.html) diff --git a/mal-ausprobieren/Steamed_Bao_Buns.md b/mal-ausprobieren/Steamed_Bao_Buns.md deleted file mode 100644 index e30279874b20ec9e7000a1191aa13d66291d56fe..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Steamed_Bao_Buns.md +++ /dev/null @@ -1,32 +0,0 @@ -# Steamed Bao Buns - -Use these steamed bao buns to make Chinese burgers. Kathy fills hers with crumbed chicken thighs, pickled vegetables, citron mayonnaise and chilli-spiked green cabbage. To prepare the cabbage, simply toss ¼ of a finely chopped green cabbage with ½ a finely chopped green chilli. Mix through a little of the red onion from the pickled vegetables and moisten with a little citron mayonnaise. - -<img src="https://www.eatwell.co.nz/images/recipes/13062016BiteSteamedBaoBuns.jpg?width=603&height=339&mode=crop&upscale=false" /> - -*vegan, chinese, burger* - -**10 buns** - ---- - -- *2 tbsp* Caster sugar -- *1¼ tsp* Active dried yeast -- *200 ml* Warm water, or a dash more if needed -- *300 g* Plain flour -- *1 tsp* Salt -- *½ tsp* Baking powder -- *1 Tbsp* Peanut oil, choose a good quality one, plus extra for brushing - ---- - -Place the sugar and yeast in a small bowl and pour over the warm water. Leave in a warm place for about 5 minutes until the yeast is frothy. -Sift the flour, salt and baking powder into the bowl of an electric mixer fitted with a dough hook. Make a well in the centre of the flour and add the peanut oil. Pour in the yeast mix and mix until you have a dough. The dough should form into a soft, but not sticky, ball. -Place the dough on your bench top and knead by hand until it is smooth, about 2 minutes. -If necessary, wash and dry the mixing bowl, lightly oil and place the dough inside. Cover with plastic wrap and a clean tea towel and leave in a warm place to rise until the dough has doubled in size, at least 1 hour. -Divide the dough in half. Cover one half with plastic wrap and set aside. Divide one half of the dough into 5 even-sized pieces. Roll each piece into a bun shape and place on a piece of baking paper as you go, making sure they are well apart. Lightly brush with peanut oil and cover with plastic wrap. Leave to prove for about 15 minutes or until they increase in size (half of their original size again). -Repeat with the remaining piece of dough. -When ready to steam, place a bamboo steamer on top of a wok with enough water in it to prevent it boiling dry. Place a piece of baking paper in the base of the bamboo steamer. -Carefully lift the first five buns using the baking paper and place in the lined bamboo steamer. Replace the lid and steam for 10-12 minutes until the buns are puffed and sound hollow when you tap the base. Carefully remove the steamer from the wok and lift out the buns. Repeat to steam the remaining five buns. - -Source: [eatwell.co.nz](https://www.eatwell.co.nz/recipe/14257/Steamed-bao-buns/) \ No newline at end of file diff --git a/mal-ausprobieren/Vegan_Creamy_Chipotle_Pasta.md b/mal-ausprobieren/Vegan_Creamy_Chipotle_Pasta.md deleted file mode 100644 index cb80030a0294a65cb42cba0faac03bc9cf67bb87..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Vegan_Creamy_Chipotle_Pasta.md +++ /dev/null @@ -1,35 +0,0 @@ -# Vegan Creamy Chipotle Pasta - -This vegan creamy chipotle pasta is super easy to make and absolutely delicious! - -*Main Course, Mexican, chipotle pasta, vegan pastas* - -**4 servings** - ---- - -- *200 g* Almonds, whole, raw -- *150 ml* Vegetable oil -- *4* Chipotle pepper in Adobo, (only one of the peppers in the can) -- *2 clove* Garlic -- *300 ml* Water -- *400 ml* Canned tomato -- *2 tbsp* Lemon juice, fresh -- *2 tbsp* Miso paste -- *2 tbsp* Nutritional yeast -- *2 tbsp* Sweet paprika -- Liquid smoke -- *500 g* Spaghetti, whole wheat -- *2 tbsp* Cilantro chopped - ---- - -1. Place the almonds, oil, water, chipotle, garlic clove, tomato, lemon juice and miso in a blender and process until smooth. Season with salt, pepper, liquid smoke, nutritional yeast, paprika and more lemon juice to taste. -2. Boil pasta according to the instructions on the box. Drain and place in a large bowl. -3. Pour chipotle sauce over pasta and mix well. -4. Serve with chopped cilantro on top. - -## Recipe Notes - -This sauce is best served immediately. Use oil instead of almond milk for a creamier sauce. -If you do not have a high powered blender: Pour boiling water on top of almonds and let sit overnight. Remove skins by pressing the almond between your fingers. The skin should pop off easily. Reduce the amount of water in the recipe to 1/4 cup, then add more if needed to adjust consistency. diff --git a/mal-ausprobieren/Vegane_Hefeteig_Donauwelle.md b/mal-ausprobieren/Vegane_Hefeteig_Donauwelle.md deleted file mode 100644 index 1d9eb747aca3502dbd15fa549fa0ab834d07985a..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Vegane_Hefeteig_Donauwelle.md +++ /dev/null @@ -1,58 +0,0 @@ -# Vegane Hefeteig-Donauwelle - -*vegan, vegetarian, baked* - ---- - -## "Butter"-Creme - -- *400 ml* Sojamilch -- *1 Pck.* Puddingpulver (Vanillegeschmack) -- *125 g* Margarine (z. B. Alsan, zerlassen) -- Zucker wie auf der Puddingverpackung angegeben - -## Hefeteig - -- *400 g* Mehl -- *250 ml* Sojamilch -- *50 g* Margarine (z. B. Alsan, zerlassen, aber nicht heiß) -- *120 g* Zucker -- *1/2 Würfel* Hefe - -## "Quark"-Creme - -- 1 kg Sojajoghurt -- *2 Pck.* Puddingpulver (Vanillegeschmack) -- *8 EL* Sojamilch -- *250 g* Margarine (z. B. Alsan, zerlassen, aber nicht heiß) -- *240 g* Zucker -- *1* Prise Salz - -## Belag - -- *2* Gläser Kirschen (Schattenmorellen) -- *200 g* Kuvertüre (zartbitter) -- Fett für das Blech - ---- - -## "Butter"-Creme - -Aus einem Päckchen Puddingpulver, der Sojamilch (am besten eine Sorte mit nicht zu intensivem Sojageschmack verwenden) und dem benötigten Zucker einen Pudding kochen und die geschmolzene Margarine unterrühren. Diese "Buttercreme" zum Abkühlen beiseite stellen. Das kann ein paar Stunden dauern, sie muss zur Weiterverwendung fest sein, deswegen: rechtzeitig anfangen. - -## Hefeteig - -Die Hefe in der handwarmen Sojamilch auflösen und mit dem Mehl verkneten. Die vorsichtig geschmolzene Margarine und den Zucker zugeben. Alles verkneten. Den Hefeteig zugedeckt an einen warmen Ort stellen und etwa 30 bis 45 Minuten gehen lassen. - -## "Quark"-Creme - -Für die Quarkmasse den Sojajoghurt, den Zucker, die geschmolzene aber nicht heiße Margarine, das mit der Sojamilch angerührte Vanillepuddingpulver und die Prise Salz verrühren. - -## Belag - -Den Hefeteig auf einem Backblech ausrollen. (Vorher mit Backpapier auslegen oder einfetten.) Die Sojajoghurtmasse auf den Hefeteig gießen und die abgetropften Schattenmorellen darauf verteilen. Bei 160°C Umluft 30 Minuten backen. Dann das Ganze gut abkühlen lassen. (Sehr wichtig!) - -Die Buttercreme aufschlagen und auf dem abgekühlten Kuchen verteilen. Der Kuchen muss wirklich kalt sein. -Die Schokolade im Wasserbad schmelzen, etwas erkalten lassen und auf dem Kuchen verteilen. - -Den Kuchen stellt man vor dem Servieren noch etwas in den Kühlschrank, damit die Kuvertüre schön fest wird und der Kuchen etwas durchzieht. Er kann auch gut am Vortag gebacken werden. diff --git a/mal-ausprobieren/Wiener_Wirtshausgulasch.md b/mal-ausprobieren/Wiener_Wirtshausgulasch.md deleted file mode 100644 index 6d7253e3e1897a9bf5bc8348794b0ecde19013d9..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Wiener_Wirtshausgulasch.md +++ /dev/null @@ -1,26 +0,0 @@ -# Wiener Wirtshausgulasch - -Als Stärkebeilage traditionell Semmeln, alternativ geht aber auch Kartoffeln, Nudeln etc. - -*beef, stew, fall, winter* - -**4 Personen** - ---- - -- *1 kg* Wadschunken (Hesse/Beinscheibe) vom Rind -- *50 g* Schweineschmalz -- *50 ml* neutrales Bratöl -- *1 kg* Zwiebeln (Fleisch zu Zwiebel im Verhältnis 1:1) - keine roten Zwiebeln -- *5 g* weißer Kristallzucker -- *0,3 l* Bier (dunkles) -- *15 g* Kümmelsamen - nicht gemahlen, nur leicht gestoßen (15 g â‹ 1 EL) -- *15 g* getrockneter Majoran (15 g â‹ 1 EL) -- *40 g* hochwertiges, edelsüßes Paprikapulver oder Delikatesspaprika aus Ungarn (20 g â‹ 1 gehäufter EL) -- *20 g* Rosenpaprika für die Schärfe - je nach gewünschtem Grad der Schärfe auch weniger; ein Kirschpaprika geht auch -- *15 ml* milder Essig - - ---- - -Quelle: [Frau Ziii](https://www.ziiikocht.at/2013/01/wiener-wirtshausgulasch-aus-dem.html) diff --git a/mal-ausprobieren/Wild_Mushroom_Ragu_with_Creamy_Polenta.md b/mal-ausprobieren/Wild_Mushroom_Ragu_with_Creamy_Polenta.md deleted file mode 100644 index ecfa9fbf1d011afcbd8df50d9b35b0962a4f88f7..0000000000000000000000000000000000000000 --- a/mal-ausprobieren/Wild_Mushroom_Ragu_with_Creamy_Polenta.md +++ /dev/null @@ -1,40 +0,0 @@ -# Wild Mushroom Ragú with Creamy Polenta - -Creamy polenta is topped with a wild mushroom ragú that's cooked up in an herbed red wine tomato sauce to make this irresistible vegan bowl of coziness! The perfect meal for a chilly fall evening. - -*american, italian, vegan, vegetarian* - -**4 Servings** - ---- - -## Wild Mushroom Ragú - -- *80 ml* extra virgin olive oil -- *280 g* mixed wild mushrooms, chopped -- Salt and freshly ground black pepper -- *2 cloves* garlic, minced -- *1* shallot, minced -- *1 tsp* dried rosemary -- *1 tsp* dried oregano -- *120 ml* tomato sauce -- *60 ml* red wine -- *120 ml* vegetable broth -- *15 g* non-dairy butter -- *15 g* fresh parsley leaves, chopped - -## Creamy Polenta - -- *240 ml* vegetable broth -- *700 ml* soy milk -- *170 g* cornmeal -- *40 g* non-dairy butter -- Salt and freshly ground black pepper - ---- - -1. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add mushrooms and cook for 10 minutes until reduced and caramelized, stirring only a few times. Season with salt and pepper to taste. Add garlic, shallot, rosemary and oregano, and cook for 5 more minutes. Add tomato sauce and red wine, stir and cook an additional 5 minutes more while you prepare the polenta. -2. In a separate saucepan, heat the broth and milk over medium heat. When bubbles start to surface, gently whisk in cornmeal and stir together. Reduce heat to low and let cook until thick, stirring often, about 15 to 20 minutes. Stir in non-dairy butter and a pinch each of salt and pepper. -3. While the polenta is simmering, finish the ragú. Add the vegetable broth to the mushroom sauce, reduce heat to low and simmer until polenta is done cooking. Remove the ragú from heat and whisk in 1 tablespoon (15 g) butter. Garnish with parsley. - -Source: [connoisseurusveg.com](https://www.connoisseurusveg.com/wild-mushroom-ragu-creamy-polenta/)