Preheat the oven to 230°C (if possible, use the grill; otherwise, select upper and lower heat) Add 1 litre of water, the vegetable stock, Italian seasoning, and chopped pepperoncini to the pan and boil. With a wooden ladle, stir in the polenta and three to four tablespoons of olive oil. Switch off the stove or turn the heat down low. Keep stirring until all of the water has evaporated.
Add the parsley, chives, oregano, vegetable stock powder and 1-2 washed and chopped pepperoncini peppers. Bring to a boil and add the slightly pre-cooked and finely chopped green asparagus (cooked al dente in salted water, somewhat boiling, along with a small pinch of cane sugar). Allow to cook for a short time.
Preheat the oven to 230°C. Bake the lasagne at this temperature for about ten minutes. Then, reduce the temperature to 200°C and continue baking for about 30 to 40 minutes.
Rice is a healthy food. The black rice "Nerone" is grown in Italy. This variety gets its colour from the natural pigmentation of the outer grain layers. It supplies essential minerals and vitamins such as the relatively rare vitamin B9, skin vitamin E and cell-protecting carotene. A strong nutty flavour gives black rice its unique taste. Black rice has a high protein and fibre content and contains minerals such as iron, manganese, phosphorus and magnesium. Black rice can, therefore, be a valuable component of vegan cuisine. The Stirnrunzler recipe kitchen presents its own creation with black rice and vegetables, which can be flexibly supplemented with fried tofu or mushrooms, for example.
Green asparagus is already back in the chiller cabinets of the supermarkets. It's still expensive, but a slight spring fever is coming. Courgette soup can be made using the same simple recipe. It goes well with a few falafel patties, which are just as quick to prepare. The falafel "dough" and the soups can be kept in the fridge for at least three days. This is a quick way to serve a wholesome lunch or dinner after or during a busy day.
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.
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 –