Hearty cuisine
In three recipes through the Alps
Käsespätzle are a vegetarian classic of Alpine cuisine.
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Alpine cuisine does not always have to be meat-heavy. Hearty dishes are also vegetarian and vegan. Here you will find three recipes.
Anyone who thinks of Alpine cuisine usually associates it with hearty foods such as cheese, bacon or game. We rarely think of vegetarian or vegan dishes. In her new cookbook “Heavy Vegetarian Alpine Kitchen” (Becker Joest Volk Verlag), Anne-Katrin Weber shows over 70 recipes that these delicacies can also be served at home without meat. In addition to a separate chapter on dumplings, those with a sweet tooth don’t miss out. There are three recipes here.
Nettle dumplings with walnut pesto
Ingredients for four portions: 400 g rolls or bread from the day before, 400 ml unsweetened plant-based drink, 300 g nettles, 1 onion, 1 to 2 cloves of garlic, 2 tablespoons vegan margarine, 50 g soy flour, black pepper from the mill, 2 pinches of freshly grated nutmeg for the dumplings and 80 g walnuts, 2 cloves of garlic, 0.5 bunch of basil, 1 tsp grated organic lemon zest, 1 tsp chili flakes, 100 ml walnut or olive oil, 1 to 2 tbsp lemon juice, salt, freshly ground black pepper
Preparation:
Tip: With vegan dumplings, soy flour provides the binding and acts as an egg substitute. It cannot be substituted with other flour.
Toasted bread with pumpkin and cheese
Ingredients for four servings: 1-2 sprigs of thyme, approx. 800 g pumpkin (e.g. nutmeg, butternut or Hokkaido), 2 tbsp olive oil, 1 tbsp liquid honey, salt, black pepper from the mill, 2 tbsp hazelnuts, 100 g Tomme or young mountain cheese, 4 large slices of sourdough bread, 2 tbsp toasted hazelnut oil
Preparation:
Poppy Schupfnudeln
Ingredients for four portions: 500 g floury potatoes, salt, 250 g quark, 2 egg yolks, 150 g wheat flour (type 405) plus a little more for dusting, 4 tbsp butter, 4 tbsp ground poppy seeds, 2-4 tbsp powdered sugar
Preparation: