- Galettes: Pour buckwheatflour in a mixing bowl and mix with salt. Add 300ml of soy drink and stir with a wooden spoon until the batter is free of lumps. Gradually stir in the remaining soy drink and water until the dough is smooth and viscous.
- Heat 1 teaspoon hazelnut oil per galette in a pan and pour in a ladleful of batter. Spread liquid batter by quickly tossing and turning the pan, because it is baked very quickly. Once the batter in the pan begins to solidify, lift the galette briefly and fry for a few minutes, then turn and finish from the other side fry. Fry 6 galettes in this way (each time: add a little oil in the pan).
- Peel shallots and chop finely. Peel the bottom third of the asparagus. Cut lower thirds and cut these pieces into thin rings, put aside the asparagus tips.
- Heat a little hazelnut oil in the pan and fry diced shallots and asparagus rings for a few minutes. Deglaze vegetables with vegan white wine and evaporate while stirring for one minute. Pour in vegetable stock and simmer briefly. Add rice cuisine and simmer a few minutes over low heat until the liquid is reduced and a sauce like consistency is reached. Finally stir in sweet mustard (optional: horseradish) and season to taste with salt and freshly ground pepper.
- Fry asparagus tips in a clean pan in a little hazelnut oil over medium heat.
- Plate buckwheat galettes with 2-3 fried asparagus each and sprinkle with some sauce and pumpkin seeds. Fold galettes and fix them with a wooden stick if necessary. Sprinkle with some fresh garden cress and serve.
Our tip: Serve with the remaining sweet wine – delicious!
Portion: 3 people / 6 galettes
A recipe from Sophie Mathisz
Ingredients (for three people):
- 250g buckwheat flour
- ½ teaspoon salt
- 400ml soy drink
- 150ml of water
- some hazelnut oil (alternatively: sunflower oil)
FILLING / SAUCE:
- 2 shallots
- 500g green asparagus some hazelnut oil, for frying
- 50ml vegetable white wine, sweet
- 150ml vegetable stock (boil 150ml water with 2 teaspoons vegetable stock powder)
- 250ml rice cuisine cooking cream 1-2 teaspoons sweet mustard,
optional: 1 teaspoon horseradish black pepper, freshly ground
- pumpkin seeds
- fresh garden cress