For 6-8 pieces

    You can always have pizza! What do you think? There is nothing we eat more often than pizza in different combinations. We don’t just vary the topping but also try to modify the dough. It gets hearty and savory if you make it with whole grain flour and add some seeds.
    Feel free to spread the pizzas with everything the summer offers and don’t forget the herbs. How about potatoes, shallots and rosemary? Cherry tomatoes, olives, buffalo mozzarella and basil? We also tried a great version with grilled eggplants, zucchini, mushrooms, artichoke hearts, tomatoes and olives. Even without cheese the pizza is delicious and also vegan.

    Dissolve the yeast in a big bowl with water. Grind the pumpkin and sunflower seeds to flour, mix it with the whole grain flour, salt and olive oil and knead until you have a smooth dough. You always need to adjust the flour-water-proportion individually. If it is too sticky, add some more flour and if it is too hard, add some more water. It is important that the dough is kneaded at least 5 minutes. Cover the bowl with a wet kitchen towel and let it rest at a warm place for 30 minutes to allow the yeast and dough to rise.
    Chop the garlic, mix it with the strained tomatoes for the sauce and season it with salt and pepper. Shape the pizza dough into little portions, roll out and garnish as required with vegetables.
    The pizzas need to be baked at 250°C for 10–15 minutes in the middle of the oven.

    For ca. 700 ml

    First of all, we prepare a kind of compote. Preheat the oven to 200°C, then wash, pit and halve the peaches. Place them slice side up on a sheet pan and brush with honey. Now bake the peaches using the grill function for 15 minutes. When the honey starts caramelizing, also put the coarsely chopped nuts into the oven and bake another 5 - 10 minutes. As soon as the peaches have cooled down, remove the skin and chop them until you get a kind of puree, season it with lemon juice and refrigerate it.
    Whisk egg yolk and honey and place it in a hot water bath while stirring until it is soft and starts thickening. Now place it in a cold water bath and let it cool down while stirring. Now whisk the mascarpone with water until it is creamy and mix it with the compote and the egg base. Whip the cream and also fold into the mass. You can now choose whether you use an ice maker or just put it in the freezer for several hours. If you choose the last possibility, stir the ice mass every 30 minutes in order to let it stay creamy.

    For 4-6 burgers

    What would it be like in a world without burgers? Here we will show you how to prepare our delicious pea falafel burgers with rocket salad, cucumber, tomato-onion chutney and a cashew dressing. This is such a vegan taste experience for great summer evenings on your balcony. The preparations will take a little bit time, as you have to soak the chickpeas and the cashews over night.

    Lets begin with the bun. Melt the Alsan and mix it with water, agave juice and yeast. Continue to add flour and salt and start kneading until it becomes a smooth dough. Cover the bowl with a moist towel and leave it in a warm place for about one hour. After the hour passed knead the dough again so that the air inside can disappear, now form 4 to 6 dough balls of the same size. Place them on a baking tray, covered with baking paper and leave enough space between the dough balls. Now press the dough flat using your hand and fingers. Cover the dough again with a moist towel and let the dough prove for another hour. Add some extra by spreading some coconut milk on the dough, this will give the buns a little shininess and the sesame will stick to your buns. Now bake the burger buns at 180°C for about 12 to 15 minutes, until they start getting a little brown.
    While you wait for the buns to get ready you can prepare your patties, the chutney and the cashew cream. The cream is super easy to make. Add the cashews, water and lime juice in a blender and mash the ingredients until you get a soft cream, season with salt and pepper or the summer salt that we presented earlier. Now peel the tomatoes for the chutney, remove the stem and pits and dice the tomato. Then slice the onions and fry them in some olive oil. After they got some color, deglaze them with some balsamic vinegar, add the tomatoes and the tomato paste and let it cook for a while, then season the mix with some salt and pepper.
    For your falafel patties, pestle some cumin seeds and coriander seeds in a mortar, cube the onions and garlic and sautée everything in some olive oil. If the peas you are using are a little larger then you can braise them lightly to blanch them. Continue by mixing all the ingredients using an immersion blender and season the mix with some salt and pepper again. When the mixture is too doughy and sticky, add some breadcrumbs. Now form the patties with your moist hands and fry the patties in some coconut oil. Now you only have to put everything together.

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