350 g wheat flour
250 ml water
Instructions:
Sift the measured flour into a mixing bowl and slowly add water while stirring continuously. Knead the dough until it is smooth and firm, and is no longer sticky.
Divide the dough into even parts. Roll each part out into a circle.
Preheat the oven to 180 degrees C. Bake each flatbread on a pizza stone for about 4 minutes.
RYE FLATBREAD:
Ingredients (for 2 large flatbreads)
350 g rye flour
150 g wheat flour
300 ml water
Instructions:
Sift the measured flours into a mixing bowl and slowly add water while stirring continuously. Knead the dough until it is smooth and firm, and is no longer sticky.
Divide the dough into even parts. Roll each part out into a circle.
Preheat the oven to 180 degrees C. Bake each flatbread on a pizza stone for about 4 minutes.
PASTE WITH TOFU AND OLIVES
Ingredients:
10 green olives
3 tablespoons lemon juice
1 tablespoon of finely chopped fresh parsley
90 g natural tofu
salt
black pepper
1/4 teaspoon curry powder
Instructions:
Blend all the ingredients to get a smooth paste.
VEGAN COTTAGE CHEESE WITH RADISH:
Ingredients:
90 g natural tofu
5 radishes
2 tablespoons of finely chopped chives
2 tablespoons soy cream
salt
black pepper
Instructions:
Mash tofu with a fork. Cut the radishes into small cubes, add tofu, salt and pepper. Mix all the ingredients.
AVOCADO PASTE
Ingredients:
1/2 avocado
2 tablespoons lemon juice
1/3 chili pepper
salt
black pepper
Instructions:
Mash avocado with a fork. Add lemon juice. Chop chili pepper finely and add to avocado. Season with salt and pepper and mix well.
RADISH WITH SOY CREAM
Ingredients:
radish bunch
1 tablespoon of finely chopped chives
2 tablespoons soy cream
1 tablespoon lemon juice
salt
black pepper
Grate the radishes on the small holes of a box grater or using a food processor's grating attachment. Add chives, salt and pepper and soy cream. Add lemon juice. Mix everything.
SUNFLOWER SEEDS PASTE WITH SUNDRIED TOMATOES AND CHILI
Ingredients:
5 tablespoons sunflower seeds
1/3 chili pepper
handful of rocket
2 sun dried tomatoes in olive oil
2 tablespoons olive oil
2 tablespoons water
salt
black pepper
Instructions:
Roast sunflower seeds on a frying pan. Chop rocket, tomatoes and chili finely and add to sunflower seeds. Add olive oil and water. Season with salt and pepper. Blend the mixture until it’s smooth.
