• Peel and finely chop the onions.
• Brown in a pan with water. See the article “Brown onions without oil” on my homepage.
• Finally, stir the paprika powder and date flour into the onions and brown again briefly with a little water.
• Dissolve the fresh yeast in an extra cup of lukewarm water.
• Put the flour, salt, caraway powder, yeast water and onions in a bowl and mix together.
• Then cover and leave to rise for approx. 40 minutes. The dough is very loose.
• Stir the batter once halfway through.
• Then, on a well-floured surface, carefully let the loose dough slide. It is best to use type 1050 spelt flour.
• Dust the dough again with a little spelt flour and then carefully fold the dough 2 – 3 times with a pastry card. First fold in half from top to bottom, then fold the other half from bottom to top. Then fold the whole thing from right to center and from left to center. Repeat this process 1 – 2 more times.
• Carefully place the dough on a baking tray lined with baking paper and leave to rise for another 5 – 10 minutes.
• The oven should be preheated to 220 degrees Celsius top/bottom heat beforehand.
• Place the baking tray in the oven. Place a cup of hot water on the tray. Bake together at 220 degrees for 20 minutes. Then let the steam escape, remove the cup of water and turn the oven down to 180 degrees. Bake for a further 5 minutes.

• Peel and finely chop the shallot. Place in a pan with the water. Allow to simmer for approx. 5 minutes.
• Then stir in the curry powder.
• Mix the flour with a little cold water in a separate cup so that no lumps form.
• Then stir into the hot liquid with a whisk and bring to the boil. Keep stirring and season to taste with the remaining spices.

For the fruity variant

• Peel and chop the mango. Also chop the dates into small pieces. Alternatively, add date flour to the liquid.
• Simmer everything with the onions and vegetable powder for approx. 5 – 10 minutes. Then add the spices and thicken the sauce with flour.

• Peel the potatoes, cut into small pieces and cook in a pan of water for approx. 20 minutes. The water should cover the potatoes.
• Then press the potatoes through a potato ricer. Slowly pour in the potato water and keep stirring until a mash forms. Season to taste with salt and nutmeg.
• Wash the chard and cut into small pieces. Cover with a finely chopped onion and cook in a pan with approx. 250 ml water for approx. 15 – 20 minutes. Stir again and again.
• Mix a little flour with cold water in an extra cup until smooth. Stir into the pot with the cooked chard and bring to the boil. Season to taste with salt and nutmeg.
• If you like, you can add brown onions to the mashed potatoes.
• Heat the already baked bean burgers in the oven for approx. 5 – 10 minutes at 180 degrees Celsius top/bottom heat.
• Arrange everything together.

• Wash the porcini mushrooms well in a sieve. Make sure that any sand is removed.
• Soak in cold water for at least 30 minutes, depending on the size.
• Then pour away the soaking water and rinse the mushrooms again in a sieve with water.
• Cut the porcini mushrooms into smaller pieces.
• Simmer in a pan with water and the finely peeled and chopped shallot for approx. 25 minutes.
• Then season with salt and pepper.
• Mix the flour in an extra cup with 3 tablespoons of cold water until smooth, then stir into the hot mushroom mixture and bring to the boil.
• Stir in the fresh parsley at the end.

• Pat the tofu dry and cut into small slices.
• Peel and chop the onion.
• Marinate everything together with the spices and soy sauce for approx. 1 hour. After half the time, carefully turn once. Season to taste if necessary.
• Place on a baking tray lined with baking paper. Bake in a preheated oven at 200 degrees Celsius top/bottom heat for approx. 15 minutes.
• Cut the rolls in half, top with the tofu and onions and pour the sauce on top.

• Mix all the ingredients together and knead. Then cover and leave to rest for 30 minutes.
• Slide the dough onto a floured surface. Then pull and fold. First fold the left side in to the middle, then fold the right side over, then roll up, shape into a round and cover again and leave to rise for 30 minutes.
• Repeat this process 2 more times.
• Then shape into an oblong shape. Divide into 2 strands. Divide each strand into 6 individual pieces.
• Place 2 pieces of dough on top of each other, fold in briefly at the sides, shape into a slightly elongated shape and roll in flour. Then cover and leave to rest on a floured cloth for approx. 30 minutes.
• Place a pan of water at the bottom of the oven. Preheat the oven to 220 degrees Celsius fan.
• Carefully place the rolls on a baking tray lined with baking paper and place in the oven.

  After 10 minutes, reduce the temperature to 200 degrees Celsius and release the steam. Then finish baking for another appr. 5 minutes.

Finishing

• Remove the rolls from the oven and leave to cool.
• Then cut in half and spread with a delicious spread.
• Top with the lettuce, onions and other vegetables to taste. Fold up and enjoy. Of course, you can also top each side of the rolls individually and then enjoy.

Pizza dough with sourdough

• Mix all the ingredients for the dough together, cover and leave to rise for 30 minutes.
• Then slap and fold 8 times. In other words, gently slap the dough with your hands on a lightly floured surface and pull it upwards. Then fold, first folding to the right, then to the left, then roll up and shape into a ball. Start again from the beginning.
• Place in a bowl, cover and leave to rise overnight at room temperature for 12 – 20 hours.
• The next day, flour a baking surface and slide the dough onto it. Cover and leave to rest for 20 minutes.
• Cut off 4 – 6 small pieces. Flour the surface again and again. Stretch the dough, roll it up and form round balls. Then roll out the dough into small pizzas.
• The dough should then be covered and left to rest for at least 1 hour or longer.

Covering

• To make the onion sauce with mushrooms, peel and finely chop the onions.
• Place the onions in a hot stainless steel pan. Leave a little on the bottom of the pan and then add a little water to cover them. Simmer until the water has evaporated. Then fry a little more without stirring. Top up with water and stir.
• Clean and chop the mushrooms. Add to the onion mixture and simmer until the mushrooms are cooked through. Season to taste with salt and pepper. Then mix 2 teaspoons of flour with a little cold water in a cup, add to the hot mixture and bring to the boil briefly.
• Do the same with the leek. Wash and chop the leeks. Boil in water until soft. Then also make a creamy sauce by mixing some flour in a cup of cold water and then adding this to the hot mixture. Bring to the boil briefly. Season to taste with salt, pepper and a pinch of nutmeg.

Finishing

• Place the rolled-out pizza dough pieces on a baking tray lined with baking paper and top each with the different sauces.
• Bake the pizza slices in a preheated oven at 200 degrees Celsius top/bottom heat for approx. 10 – 15 minutes.

• Simmer quinoa with 2 – 3 times the amount of water for 15 minutes. Then let it steep covered for another 5 minutes.
• Also simmer the lentils with 2-3 times the amount of water.
• Mix quinoa and lentils.
• Add the spices, parsley and the rest of the ingredients to the mixture and knead lightly. If the mass is too liquid, add a little potato flour.
• Bring the water to a boil in a saucepan.
• From the mass always cut small balls and round.
• Put them into the boiling liquid. Turn down the temperature and let them steep in it for about 10 – 15 minutes until they float to the top.

Caper sauce

• For the caper sauce, simmer the water withS alz, the shallot and the tarragon for 5 minutes. Then stir in the mustard and add the sieved capers.
• Mix the flour in a cup with a little cold water and add to the sauce. Then bring to the boil briefly and season with salt. Depending on the taste and thickness of the sauce, use more or less flour. If necessary, refine with lemon juice.

• Boil potatoes in a potato steamer until cooked.
• Then peel and press through a potato ricer.
• Pour hot water over it and stir immediately.
• Dose the water carefully, otherwise the mush will be too liquid.
• Season the puree with salt and a little grated nutmeg.

• Blend cooked lupine seeds with a little water in a high-powered blender.
• Stir in remaining ingredients and season to taste.
• Bring the spread to the boil again briefly and, if necessary, thicken with a little potato flour or lupine flour.