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Saturday September 14th, 2013

Soy chiftele in tomato sauce

Soy chiftele in tomato sauce
Posted in : Main dishes on by : fleur
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3-4 chiftele per person (see recipe here) For the sauce: 3-4 tablespoons tomato paste 1-2 onions, finely chopped 5-6 cloves of garlic, finely chopped 1 bay leaf 10 peppercorns dill, finely chopped 1 tablespoon oil salt and papper, to taste Stir fry the onions in  oil for 2-3 minutes. Add the bay leaf, peppercorns and a cup of water. Cook for 4-5 minutes than and add the tomato paste and the garlic. Cover and simmer for 2-3 minutes. Add the dill and the chiftele and cook for another 2-3 minutes. Served with various side dishes and salads.

Saturday September 14th, 2013

Soy chiftele

Soy chiftele
Posted in : Main dishes on by : fleur
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For 15 to 17 chiftele: 100 g  soy granules 2 tablespoons flour 2 tablespoons soybean flour 1 medium potato, finely grated 1 medium onion, finely grated 1 medium carrot, finely grated 5-6 cloves of garlic, mashed 1 ½ tablespoon mix seasoning 1 teaspoon paprika powder 1 teaspoon thyme parsley, finely chopped dill, finely chopped salt and pepper, to taste Oil for frying Prepare the soy granules as indicated on the package. Mix all ingredients by hand until a paste. Allow to rest at least one hour in a refrigerator. Formed patties with wet hands, get them through the flour and fry in hot oil until crisp. Serve with various side dishes and salads.

Friday September 13th, 2013

Vegan shoarma

Vegan shoarma
Posted in : Main dishes on by : fleur
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For 4-6 servings: For the seitan: seitan  (see recipe here) 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika powder 1 tsp carob powder (optional, for the color) When you make the seitan dough add the  ingredients above. Further follow the steps from the seitan recipe. After cooking, drain the seitan well then cut into  pieces approx. 3-4 cm long and 0.5 cm thick. For the marinade: shoarma spices (shop bought) or: ½ teaspoon cumin powder 1 teaspoon paprika powder a pinch of cayenne pepper ½ teaspoon nutmeg ¼ teaspoon white pepper ¼ teaspoon fennel seed powder ¼ teaspoon ground cloves ½ teaspoon ginger powder ¼ teaspoon fenugreek powder 2 tablespoons olive oil salt Mix
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Friday September 13th, 2013

Vegan bitterballen

Vegan bitterballen
Posted in : Appetizers on by : fleur
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For approx. 15 pieces (3 cm in diameter): For the mix: 50 g of soy granules 150 ml water/vegetable broth 2 tablespoons flour 2 tablespoons oil 250 ml vegetable broth 1 teaspoon agar – agar 1 tablespoon mix seasoning 1 teaspoon paprika powder a pinch of cayenne pepper (optional) 1 tsp nutmeg powder 2 tablespoons fresh parsley, finely chopped salt and pepper, to taste 3-4 tablespoons flour 2 tablespoons unsweetened soy milk 5-6 tablespoons breadcrumbs Soak the soy granules for 10 minutes in 150 ml  cold water/vegetable broth (or as indicated on the package). Heat the oil in a pan and add 2 tablespoons of flour. Stir fry for 2-3 minutes. Add, little by little, 250
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Friday September 13th, 2013

Vegan mititei

Vegan mititei
Comments : 2 Posted in : Main dishes on by : fleur
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For 6 pieces: 50 g dry soy granules 150 ml water 1/2 teaspoon baking soda 1/2 teaspoon ground allspice (piment) 1/2 teaspoon thyme 1/2 teaspoon coriander powder 1/2 teaspoon onion powder a pinch of chili powder 1/4 teaspoon ground pepper 1/4 teaspoon salt 1/2 teaspoon paprika powder 2 cloves of garlic, mashed 3-4 tablespoons soy flour (or flour) 1 teaspoon carob powder/cacoa (for color) 1 tbsp sunflower oil Cook the soy granules   as indicated on the package. Drain well. Mix all ingredients by hand,  until smooth and uniform. Refrigerate for at least an hour so the soy will  take the flavor of the spices. Forme 6 mititei (rolls about 6-7 cm long and 3-4
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Friday September 13th, 2013

Tofu skewers

Tofu skewers
Posted in : Main dishes, Weight loss recipes on by : fleur
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tofu, cubed sweet pepper, cubed zucchini, cubed mushrooms onion, cubed skewers For the marinade: garlic, mashed olive oil spices (thyme, rosemary, basil etc.) Prepare a marinade mixing the garlic, oil and spices. Add the tofu and the vegetables. Let it rest in refrigerator for at least 2 hours. Soak the skewers in water for 15-20 minutes. Thread the tofu and the vegetables on skewers and grill for a few minutes on each side.

Friday September 13th, 2013

Nettles with polenta

Nettles with polenta
Posted in : Main dishes on by : fleur
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1/2 – 1 bag nettles 1 large onion, finely chopped 5-6 cloves of garlic, mashed 1 tablespoon flour 1 tablespoon corn flour 1 tablespoon olive oil salt, to taste Wash the nettles thoroughly and cook them for about 10 minutes in very little water. Add more water later on if needed. Blend/process the cooked nettles in a food processor / blender. Heat the oil in a saucepan and stir fry the onion. Add the nettles, flour, corn flour and the garlic. Cook for about 5 minutes. Garnish on the plate with little bit olive oil. Serve hot with polenta! Note: Pick the nettles early in the spring (march/april) when the plant is very young. Pick only the tips and use gloves. The
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Friday September 13th, 2013

Onions in tomato sauce

Onions in tomato sauce
Posted in : Main dishes, Weight loss recipes on by : fleur
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For 2-3 servings: 1.5 kg onion, sliced 2 tablespoons oil 4-5 bay leaves 10-15 peppercorns 1 teaspoon paprika powder 3 tablespoons tomato paste salt, to taste Stir fry the onions in oil for 2-3 minutes. Add a cup of water, the bay leaves and the peppercorns. Cover and simmer stirring occasionally. When the onions have softened add the paprika powder and the tomato paste. Cook for another few minutes. Add salt to taste. Serve with warm polenta!

Friday September 13th, 2013

Potatoes stew

Potatoes stew
Comments : 5 Posted in : Main dishes on by : fleur
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For 4 servings: 1 kg potatoes, cubed 1/2 kg onion, sliced 2-3 bell peppers, sliced 4 tablespoons tomato paste 2 teaspoons dried thyme 6-7 garlic cloves, finely chopped fresh parsley, finely chopped 2 tablespoons oil salt and pepper Stir fry the onions, in oil,  for about 3-4 minutes. Add the potatoes, the thyme and water to cover. Cook for approx. 10 minutes then add the bell peppers. When the potatoes are almost cooked add the tomato paste and the garlic. Simmer for a few minutes. Add salt and pepper to taste and garnish with parsley. Serve with salads or pickles.