Rezept { Pasta! Pasta! With Green Curry or „Bärlauch“ Pesto. all vegan

recipes and article by Robin

{ To make pasta at home is not at all difficult! And, what would the dinner table look like if it does not look spring-like in spring? Today, we would like to guide you with three delicious recipes through the seasonal vegan kitchen of Robin: noodles, green Curry, and „Bärlauch“ pesto

Serves 2 people

Preparation time: 30min
Resting time: 30min
Difficulty: Medium-easy

  • Tools:
  • fork
  • sieve
  • plastic foil
  • cooking pot
  • knife
  • rolling pin
  • Ingredients:
  • 270g fine wheat flour (best Type 00, alternatively mix Type 405 and 550 1:1)
  • 120 ml water
  • 1 teaspoon ground flax seeds
  • ½ teaspoon salt

Step 1:
Mix the flour with the ground flax seeds and the salt. Then run the mixed flour on the cooking counter or table through the sieve until smooth consistency.

Step 2:
Make a hole in the mixture, volcano shaped and pour the room temperature water inside, little by little, while constantly incorporating the surrounding flour with a fork.

Step 3:
Mix the dough with your hands for at least 10 minutes.

Shape it into a salami and wrap it in plastic foil. Refrigerate for 30 min.

Step 4:
Part the dough into 3 small balls and flatten them out using a rolling pin. Slice each into long, approx. 15 cm, shaped noodles. Carefully unstick them off of the working surface and pass them through more flour in order to avoid sticking to one another. You can be creative with the shape given to the noodles.

Step 5:
Dry them on a clothing rack for around 30 min. If you let them dry overnight you can store them for another day.

Step 6:
Carefully collect them and throw them into boiling water., stirring gently. If you cook them the same day, you should only boil them for approx. 2 min. Strain them through the sieve.

Considering the recipe does not contain eggs, the noodles can be preserved for an indefinite amount of time in dry, uncooked form.

Option I:        Vegan Green Curry
Serves 2 people

Preparation time: 30 min
Cooking time: 20 min
Difficulty: medium-easy

  • Tools:
  • medium deep cooking pot
  • spatula
  • blender or food processor
  • knife
  • cutting board
  • Ingredients:
  • 2 bell peppers, green and red
  • 1 small broccoli
  • 4 champignon mushrooms
  • 1 carrot
  • 1 small piece of ginger
  • 2 garlic cloves
  • 50g fresh cilantro
  • 1 stick lemon grass
  • 30g fresh basil
  • 1 tbs lemon juice
  • 400 ml full fat coconut milk
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tbs green tabasco or green chili powder
  • 1 tbs raw cane sugar
  • 1 tbs coconut oil
  • salt

Step 1:
In a medium sized cooking pot, heat up the coconut oil. Throw in the cumin and mustard seeds, stirring the whole time with a spatula, until golden brown. Place aside.

Step 2:
Cut all the vegetable into bite-size pieces. You can get creative with the shape. Underneath you can see different ways to do it.
Add the coconut milk to the cooking pot. When it starts boiling, add the vegetables, salt and sugar. Cook for approx. 10 min, until medium-soft.

Step 3:
Ingredients needed:
Ginger, garlic, cilantro, basil, lemon grass, chili or tabasco

While the vegetables are cooking, blend all of the ingredients of this step together with 100 ml of water until smooth. Add the paste to the cooking pot and stir. Let it simmer for 10 more min.

You can sprinkle in the panela or sugar at this point.

Step 4:
Add 2 ladles of hot curry into a deep plate. Top with desired amount of noodles.

The longer the curry stays in the pot, the stronger the flavor becomes and the better it tastes. This dish is even more delicious on the second day.

Option II:      Vegan Bärlauch-Pesto
Serves 2 people

The main ingredient of this recipe can easily be found in the woods. Mostly they are growing at the edge of the forest in large fields. While collecting them please do not confuse them with the similar looking Maiglöckchen or Herbstzeitlose. They could be poisonous in higher quantities.

If you are not sure whether it is Bärlauch, just take a leaf and rub it against your fingers. If you smell garlic-kind aroma, it is Bärlauch.

You will find plenty of them on Schlossberg or in the area of Wasserschlössle.

In the following section some photos have been attached, which will help you detect Bärlauch easily.

Preparation time: 30 min
Difficulty: easy

  • Tools:
  • blender or food processor
  • bowl
  • knife
  • cutting board
  • Ingredients:
  • salt
  • pepper
  • olive oil
  • 1 tbs seeds (preferable pine nuts / sunflower-, pumpkin- or sesame seeds are also fine)
  • 2 handfuls of Bärlauch

Step 1: 
Wash the Bärlauch properly leaf by leaf and dry them. Cut the leaves in smaller pieces.

Step 2:
Put the cut leaves together with some olive oil and the seeds in the food processor. Keep adding oil until you have the desired consistency.

Step 3:
Now season the pesto to your taste with salt and pepper.

The pesto tastes more delicious if you let it rest overnight.
You can store it in an airtight jar in the fridge for several months.
Serve it with your self-made noodles or as a spread on bread or to any other dish as a dip or sauce.

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