Summer vegetable pot
Wash and clean string beans, and cut into pieces 2-3 cm long. Peel and wash courgettes, cut into half and then into 2 cm cubes. Wash and clean peppers, cut into stripes. Cut onions into thin slices, and the rest of the vegetables into larger cubes. Grease the pot with olive oil and add vegetables in layers (onions, root vegetables, string beans, courgettes and peppers). Dust with grounded ginger and sea salt. Add finely chopped parsley leaves and pour in the water. Add a bit more olive oil. Cover and cook or bake (at 175*C) until vegetables are tender and the water evaporates. Serve warm.
Cut cucumber into bigger chunks and sauté in a little oil. Add a pinch of salt and the lemon juice, and cook covered for another 15 minutes. Then add flour, finely chopped dill and, if needed, some water. Bring it to boil and and mix in the soy-milk.
Cut fu or seitan and tofu. Clean and cut the onion and vegetables. If you want, you can grease the pot with a little natural oil. Then add the ingredients in layers: first, fu or seitan and tofu, then onion, root vegetables, head vegetables, ending with leafy vegetables. Add the ginger and herb(s). Pour in water to cover 1/4 - 1/2 of the vegetables. Pour the water near the side of the pot, so you won't disarrange the layers. Cook covered until vegetables are tender. Season with salt or miso or tamari towards the end.
Wash and clean vegetables. Cut into round or stripes and fry on hot oil (if you use nettles, put them in boiling salted water before cutting). Pure tofu, add vegetable and a pinch of salt. Grease baking dish with oil and place alternately layers of dough and stuffing. Coat the top layer of dough with oil. Bake for 40 minutes at 200*C. Cut into squares and serve warm.
Chop finely the sauerkraut, place in hot water and cook until tender. Meanwhile, fry finely chopped onion. Season with a pinch of each salt and paprika pepper. Add drained sauerkraut and mix well. Grease baking dish with oil and place alternately layers of dough and stuffing. Bake for 45-60 minutes at 200*C. When done, sprinkle the pie with water, cover with a clean cloth. Leave it to soften, then cut into squares. Serve warm or cold.
Wash courgettes, but don't peel them. Put into boiling salted water
for a few moments. When courgettes are soft (not too soft!), drain them
and leave to cool. Cut in half lengthwise and remove the inside.
Sogan dolma (stuffed onions)
Peel onions, cook in little water with salt and vinegar. When tender, place in cold water. Press out with thumbs the inner parts of the bulbs, leaving an empty external shells about 1 cm thick. Chop finely the 1 small onion. Mix with rice, okara and carrots. Season with a little salt and grounded ginger. Mix well and stuff the onion shells. Grease a casserole with oil, and place the stuffed onions inside. Pour in some warm water and tamari or diluted miso. Cover and cook until tender.
Dolmas or "Sarme"
Separate cabbage leaves, discard thicker veins, wash in cold water and
drain. Chop finely the onion. Mix with rice, okara and carrots. Season
with a little salt and grounded ginger. Mix well. Put a spoonful of stuffing
in the middle of each leaf, fold sides over the stuffing, then roll up
into firm dolmas and press tightly both ends (so they won't fall apart
during cooking). Place dolmas into a greased casserole, if there is extra
stuffing place it between the dolmas. Pour in enough cold water to cover
the dolmas. Cover with a lid and cook until sauerkraut is tender.
"Jalanci dolmasi" (dolmas in vine leaves)
stuffing #1: 2-3 onions, natural oil, 50-70g brown rice, 1-2dl warm water, 50g pistachio, 2 tablespoons each chopped parsley and dill leaves, a few fresh mint leaves, sea salt, grounded ginger
stuffing #2: 1-2 onions, natural oil, 40-50g brown rice, 1-2dl warm water, 2 tablespoons chopped dill leaves, sea salt, grounded ginger, 20-30g okara
Pour boiling water over grape leaves, leave it to stand
than rinse in cold water and drain. Line the bottom of the casserole with
leaves or with one sliced onion. Fill the (other) leaves with 1 tablespoon
stuffing each, fold sides over the stuffing, then roll up into firm
dolmas and press tightly both ends. Place dolmas into casserole. Pour in
warm water and lemon juice. Cook for 40-45 minutes.