Schwarzwälder Kirschtorte - Black Forest Gateau

                             

By Dieter

200gr Flour
200gr Sugar
40gr Chocolate powder
1/2 tbsp baking powder
pinch salt

• Mix in a large oven pan

200ml chocolate milk
200ml sunflower oil
1 tbsp vanilla

• Mix the three liquid ingredients in a large bowl, pour into the oven pan, and thoroughly stir together. Bake for ~40 at 175C until fork comes out clean.

50gr cherry jam
~25 cherries

200ml cream
1 pack Ruf Unsere Schlagcreme Vegan
Chocolate shavings (~15gr)

• Wash and destone the cherries. 
• Let the cake briefly cool down before spreading a layer of jam and putting the cherries on top. 
• Beat the schlagcreme powder into the cold cream until it is solid and spread across the cherries before adding the chocolate shavings on top.

Lasagna

Recipe by Dieter


Two versions:
- vegetable with protein-pasta, spinach and mushrooms

- classical with pasta-sheets, tomato & mince filling

Try sweet potato lasagna https://www.forksoverknives.com/recipes/vegan-pasta-noodles/sweet-potato-lasagna/

Note: a nice tangy texture contrast is adding vegan ricotta cheese

Vegetable:

9 sheets of green-lentil lasagna sheets (explore cuisine)
1 1/2 glasses of pasta sauce (tomato+basil)
1 bag fresh spinach
1 container mushrooms (cut in slices)
1 pack of Tofurky hickory smoked slices (cut into pieces)
12 sheets Violife mozzarella cheese
Black pepper

Pour some pasta sauce in the bottom of an oven-proof pan. Layer on three of the lasagna sheets. Place half of the mushrooms, spinach, and tofurky on it, sprinkle with black pepper. Add another three lasagna sheets, pour pasta sauce on top, add remaining spinach, mushrooms, tofurky, and black pepper. Add a layer of cheese, the remaining three lasagna sheets, the remaining pasta sauce, and another layer of cheese.




Classical:

Tomato-filling 

(This will make filling for 2 medium sized lasagnas - it will keep well in the fridge/freezer)

half an onion

300gr vegemince (we used Linda McCartney’s)

250gr mushrooms

port wine

800gr pasta sauce

chili flakes

Fry the onion in some oil until a bit soft, add the mushroom and mince, and heat until the mushrooms are done. Pour a bit of port wine in, and stir to let the alcohol evaporate. Add the pasta sauce and chili flakes (to taste), let boil, and set aside.

Bechamel-sauce

(Amount for one lasagna)

2 table spoons margarine

3 table spoons flour

250ml water

1 stock cubes

1 teaspoon mustard

good pinch nutmeg

1 tablespoon nutritional yeast

Let the margarine melt before adding the flour. Stir constantly to avoid clumping. When the flour is well dissolved and everything turns golden, add the water in stages, still stirring to create a thick sauce. Put in the stock cube, mustard, nutmeg and nutritional yeast to flavor, turn off the heat, and stir until everything is well mixed.

Lasagna

Use a deep oven pan to put everything together: start with filling some of the tomato sauce to cover the bottom, next a thin layer of béchamel sauce, on top of which put a layer of lasagna pasta sheets. Follow this by two more layers (tomato, béchamel, pasta), and keep sufficient béchamel sauce to create a complete layer over the top pasta sheets. Top with some pizza/mozzarella cheese (a thin layer of a vegan cheese that melts well). Put in the oven at 180C/375F for 30-40 minutes. The lasagna will be done when a fork easily slides through all the pasta layers.