With pleasure I’am publishing today a recipe of a dear friend (Sandra Baronchelli).
It was a long time that I noticed her healthy recipes
Today when I saw her vegan quiche with potatoes and cabbage, I asked for permission to publish it in pescenudo.it
Sandra has promptly sent me her recipe and so, after a few hours from having his baked pie, the recipe is available to everyone who will try to imitate it.
Vegan quiche with potatoes and cabbage
ingredients:
180 g 0 soft wheat flour milled stone,
70 g Buckwheat flour
100 ml water
35 ml extra virgin olive oil
½ teaspoon baking soda
1 dash white wine
1 teaspoon coarse wholemeal Cervia salt freshly ground
1/4 Cabbage
3 medium potatoes
Vinegar
Optional:
vegetable cream and 2 eggs (for a vegan version)
For the stuffing:
In a pan simmer 10 min cabbage coarsely chopped with a little ‘extra virgin olive oil, a dash of vinegar, a little water and salt to taste.
In another pot same procedure for potatoes sliced, (not cook them too much because then they’re going in the oven).
For the base:
Mix the flour milled wheat stone, Buckwheat flour, water, olive oil, baking soda, a dash of white wine and the big wheel Cervia salt freshly ground.
Making the dough rest for half an hour in the refrigerator.
With a rolling pin, roll out the dough. Lay it on a sheet of paper from the oven and with the wheel to cut a 32 cm diameter disc about. Lift the baking paper and place it on the cake of 26 cm in diameter. Adhere the base to the edges and prick with a fork.
Stuffed with potato and cabbage filling. For those who want more traditional you can add vegetable cream or if you want to make vegetarian 2 eggs.
Close the edges of the dough slightly inside.
Bake in a preheated oven at 200ºC for 30 minutes.
Let cool, unmold and serve.
Sandra: “for the success of each dish is important that the products are good, healthy and natural, in that flour, oil … must be purchased directly from producers or from trusted suppliers!”
