Recipes from the region

Ingredients:
200 g stale (spelt) white bread
1-2 pieces of cooked and peeled beet
2 tbsp oat flakes
100 ml plant drink (oat milk)
1/2 onion
1 clove of garlic
2 tbsp olive oil
1 tbsp wholemeal flour
Salt, pepper, ground caraway, nutmeg chives

For the vegan topping (ParmeVan):
1 tbsp peeled almonds
2 tbsp cashew nuts
1 tbsp organic yeast flakes
1 tsp lemon juice
1 pinch of salt

1. When the bread is older, cut it into small cubes of about 1 cm. You can then dry it further or use it straight away. Peel the cooked beet and cut into small cubes. Cut the onion and garlic clove into small cubes too, then sauté in the olive oil until translucent.
2. Add the beet, plant milk, rolled oats and spices and simmer for a few minutes. Then pour the mixture over the stale bread cubes and carefully fold in. Stir in the spelt flour.
3. After the mixture has swollen for five minutes, form dumplings with slightly moistened hands. Press them together a little more firmly so that they do not fall apart later when cooking. Leave the dumplings to rest for 10 minutes before placing them in lightly salted boiling water. As soon as the water boils again, reduce the heat and simmer gently for another 10 minutes.
4. To make the ParmeVan, simply finely grind all the ingredients in a food processor. The rest can easily be stored in a sealable container in the fridge for a week and also tastes great with pasta dishes.
5. Finally, arrange everything on a plate, garnish with fresh chives and a little olive oil and enjoy.