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Ingredient
Vegan “cottage cheese” Dumplings
Introduce
Chef :
Ferenc SzklenarVegan “cottage cheese” Dumplings
One time we got acquainted with the fake cottage cheese dumplings, so I also mastered this great food. I really liked that the balls looked exactly like a real cottage cheese dumpling. They were similar in taste to near utterance, except that they did not burden the stomach like cottage cheese for long hours. As you know, cottage cheese is digested for up to 10-12 hours, comparing to the millet, which can even make it alkaline. So not only is it fast, delicious, but also healthy this cottage cheese dumpling.
Ingredient
3-4 cups
plant-based milk (Soy)
6 tbsp
semolina
2 handful
sultanas (optional)
1 tsp
vanilla extract
1 tsp
ground cinnamon
Cooking instructions
* Step 1
Rinse & drain the previously overnight soaked millet, and begin to cook with the soy milk, salt, sugar/maple syrup, vanilla in a bigger stockpot (add the sultanas as well if being used)
* Step 2
Stirring sometimes, on low heat cook the millet till somewhat mushy.
* Step 3
Turn the heat off, and stir in the plant-based yoghurt or soured cream. It’s not necessary, though gives the cottage cheese alike texture.
* Step 4
Add the semolina as well, resting with lid on for 10 minutes.
* Step 5
In the meantime, brown the breadcrumbs on coconut oil, adding the cinnamon and maybe some sugar.
* Step 6
Remove the lid from the millet paste and let fully cool down, adding then the lemon zest and juice and forming golf ball sized dumplings.
* Step 7
Serve with powdered sugar, vegan soured cream, but tastes awesome with various fruit jams also.
Note: if there is a photo you can click to enlarge it
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