Aubergines au gratin al Frowner (vegan or vegetarian)
Ingredients 1 – 2 aubergines 500g pre-prepared tomato sauce (sauté onions and garlic in olive oil. Add 1kg of ripe chopped tomatoes and one packet of date tomatoes to the pan (a
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Frowner Lentil Salad
If you are using the whole packet for the Frowner salad, be sure to have a large bowl on hand. Mix 1 and a half packets of the salad herb mixture with the white wine vinegar and a good quantity of pepper until a thick sauce is formed (paste). Whisk in the olive oil until the sauce has reached a good consistency (add a touch of soy sauce to taste). Otherwise use less salad herb mixture.
Maize Pizza al Frowner (vegetarian or vegan)
Ingredients 500g Polenta Bramata 1 pack of black, pitted olives (not preserved in oil) 1 jar of capers 1 pack of date tomatoes, washed and halved 2-3 fresh pepperoncini peppers, chopped ca. 150g grated parmesan or
“Urdinkelzopf” (Swiss plaited loaf)
Ingredients 500g spelt flour – 1 ½ teaspoons of salt – 1 tablespoon of sugar – 10g yeast (active dry yeast or fresh yeast cube) – 300ml oat milk, lukewarm –
Green Pea-Fusilli with Asparagus Sauce (with iceberg lettuce and tofu) – VEGAN
reen Pea-Fusilli with Asparagus Sauce (with iceberg lettuce and tofu) – VEGAN Ingredients for two servings: 1 pack of green pea fusilli, Sea salt (coarse), Fresh pepperoncini, Olive oil, One bunch of thin green asparagus,