We are constantly looking for alternatives as you know. And even with cream - when it comes to cooking, we are always looking for alternatives. What we like to do is soak Cashews over night & puree to a creamy cream the next day. Now we have finally found a brand - ECOMIL - , which interested us (that was actually purely coincidental, because we were interested in their milk varieties - I call it rather drinks or NILK (strictly speaking the nuts are not milked... haha, head cinema...) ... which by the way are also mega delicious! But later on...! I would like to show you now these cream natural products. Unfortunately I used up the cashew cream for this dish below, so unfortunately it's not on the photo, but all the other cooked natural cream varieties. We are thrilled with the selection and already know that we didn't cook with it for the first and last time! ![]() Today I would like to show you that you can cook the traditional Bavarian (a very powerful) dish also easily and super delicious vegan. Ingredients (for 1 pan for 2-3 pers.) 2 hands full of Egerlings (brown mushrooms) 1 handful of mushroom mixture (I have put them together myself from 3 herb seitlings & 4 porcini mushrooms) 1 red onion 2 cloves of garlic 1 tsp rapeseed oil 1 Ecomil Cashew (Noit de Cajoux) 1/2 shrub parsley smooth 1 cup vegetable stock (you can also dissolve a stock cube in a cup of boiling water if necessary) 3 tbsp white wine salt & pepper Sides 1 handful of small potatoes 2 rosemary stems 1 tsp sea salt 3 tbsp olive oil
0 Comments
Leave a Reply. |
AutorFeli & Alex ♡ Kategorien
Alle
|