Posted by Yara Coelho on Jan 29, 2014 in Recipes, Swiss recipes, vegan / vegetarian |

Easy vegetarian recipes: Cholera – a traditional Swiss pie

Easy vegetarian recipes: Cholera is a traditional Swiss pie with an interesting history behind. It’s not originally vegetarian, but can easily be veganized. This traditional pie got my attention, mainly because of it’s name: Cholera. It’s not sure where this name comes from, but it’s most likely rooted to the cholera epidemics in the early 19th century. Stories say that, unwilling to leave their houses, people would grab whatever they had available in the kitchen and just bake a pie. These pies used to be baked in stone or clay ovens. The mix of the apples, the leeks and the ham are usually the base ingredients for this pie, we can either substitute the ham for a vegan version or just leave it out of the recipe. Raclette cheese is another ingredient for this pie, and no wonder! Switzerland is the land of the cheese, but once more, all animal ingredients can be replaced for vegan ones.

The source of the recipe, photo and all credits: here

Easy vegetarian recipes: Cholera – a traditional Swiss pie

Swiss Cholera

Ingredients: 1 large onion, finely diced 300 gr of Leeks (3-4 stalks), halved lengthwise and ringed 60 gr. ** of vegetarian Ham, finely chopped Nutmeg, salt and pepper to taste 250 gr. (6-8 med.) potatoes, boiled, chopped 2 apples, peeled, cored and chopped 150 Raclette cheese, or any good vegan cheese, grated or diced Margerine or oil and flour for the baking form 500 gr. Pie crust dough (enough for a bottom and top crust) Traditional Method: Preheat oven to 200°C (400°F) Prepare the vegetables. Saute the veggie ham, adding spices to taste, then add the onion and leek, then add the chopped potatoes and apples; stir well, remove from heat. Just before pouring the mixture into the prepared bottom crust, mix the grated vegan cheese into the pan well. Rub the margarine or oil and flour your chosen baking form (round, or casserole), and then lay the bottom crust in. Pour in the mixture, spreading out and topping with the top crust. Pinch the edges together, slice away any extra dough, and puncture the top dough with a knife or fork to allow steam to escape. Brush with the egg yolk, and bake for ~35-45 minutes. En Guete! * Featured image- credits to: blog.itrip.net