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Recipes From Schillingers
Vegan Horseradish Soup
8 g vegan margarine
4 1/3 cups cream substitute
2 1/3 cups water
1 large handful fresh grated horseradish
Vegetable stock, to taste
1/2 tsp. caraway seeds
Cook all the ingredients together and then purée
with a hand-held mixer. Let the soup cook gently for 10 minutes.
Makes 4 servings
Spaghetti Bolognese
2 onions
2 carrots
9 oz. smoked tofu
Oil, for frying
2 large “beefeater” tomatoes
2 1/3 cup sieved tomatoes
Salt, to taste
Oregano, to taste
16 oz. spaghetti
2 fresh basil leaves, torn up
Finely chop the onions, carrots, and tofu in a food processor. Lightly
fry these ingredients in a saucepan with a little oil, until soft. Coarsely
chop the tomatoes into cubes and add to the saucepan along with the sieved
tomatoes. Add the salt and oregano and let simmer for 15 minutes. Meanwhile,
cook the spaghetti in plenty of salted water. Remove from heat and add
the basil leaves. Serve the sauce over the spaghetti.
Makes 4 servings
Marzipan Dumplings
4 large potatoes, peeled and cooked one day in advance
3 1/3 Tbsp. flour
Pinch salt
2 1/2 tsp. potato starch
Water or soy milk
7 cups water, salted
5 3/4 oz. marzipan
3 1/2 oz. vegan margarine
7 1/2 oz. bread crumbs
Finely grate the potatoes and mix with the flour,
salt, and potato starch. Add water or soy milk until the mixture has the
consistency of dough. Bring a large pan of salted water to a boil. Shape
the marzipan into walnut-sized balls. Mold the potato dough around the marzipan
balls to form dumplings about the size of apricots. Place the dumplings
in the boiling water. Meanwhile, melt the margarine in a saucepan, add the
bread crumbs, and cook until golden brown. Take the dumplings out of the
water with a spoon when they start to float on the surface and turn in the
water. Roll in the bread crumbs and serve with a fruit purée, such
as strawberry.
Makes 8 to 10 dumplings
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