Casserole with amaranth, spinach and porcini mushrooms

Ingredients for 4 servings:

• 650 ml water for the amaranth
• 1 tsp soup seasoning
• 250 g amaranth
• 750 g leaf spinach, frozen
• 50 ml water for the spinach
• 5 leaves of garlic or 1 clove of garlic
• some butter or Alsan
• 300 g porcini mushrooms, frozen
• 200 g feta cheese or tofu
• 15 g dried tomatoes
• some pepper
• some chili flakes
• some Himalayan salt or sea salt
• some allspice, alternatively nutmeg
• 4 tbsp almond cream (Almond Cream Cuisine), cream or coconut milk
• some coconut oil or olive oil for the mold
• 100 g cocktail tomatoes
• 200 g cheese, grated or vegan pizza cheese

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

super delicious, vegetarian, gluten-free, also dairy-free and vegan possible

Bring the water, soup seasoning, and amaranth to a boil and simmer gently for 30 minutes with the lid on. Stir occasionally towards the end and let it swell for another 5 minutes. Meanwhile, thaw the frozen spinach leaves with 50 ml of water and simmer gently. Soak the sun-dried tomatoes in warm water for 5 minutes if desired. Chop the garlic into small pieces and add them to the simmering amaranth in the pot. Preheat the oven to 180°C. Add the butter and frozen porcini mushrooms to a pan and fry over high heat until the liquid has evaporated. Drain the spinach leaves thoroughly in a colander. Everything will be done at the same time! Dice the feta cheese and tomatoes and set aside. Return the spinach leaves to the pot, add the mushrooms and amaranth, and mix everything together. Stir in the spices, cream, and diced feta. Pour into an oiled baking dish, spread the tomatoes and grated cheese evenly on top, and bake for 10 minutes at 180°C (convection oven). Can also be reheated.