3-4 eggplants 1 medium onion, very finely chopped 25 ml of olive oil 25 ml sunflower oil salt, to taste Heat the grill and bake the eggplants on each side until they are soft inside. Peel while they are still warm. Drain well and let them cool. Process the eggplants with a food processor (not very fine). Remove into a bowl and add the oil, the onion and salt to taste. Mix well. Serve on bread with tomatoes. If you have guests for dinner you can serve eggplant salad stuffed tomatoes. Cut the tops of the tomatoes, pick the core with a teaspoon and leave them to drain upside down, for a few minutes. Fill them with eggplant salad and garnish with parsley.
Thursday September 26th, 2013Main dishes, Weight loss recipes on by : fleur Tags: mancare vegana, retete varza, retete vegane
1 kg sauerkraut, finely cut 6 tablespoons oil 3 teaspoons paprika powder 10-15 peppercorns If the sauerkraut is too salty soak it half an hour in cold water than drain well. Heat the oil in a saucepan, add the sauerkraut and the peppercorns. Stir frequently because it sticks to the bottom of the pan. When the water has evaporated and the sauerkraut has a golden color add the paprika powder and, if needed, extra grounded pepper, to taste. Serve with polenta, fresh chili or as side dish.
Thursday September 26th, 2013Christmas menu, Desserts, Easter menu, Pastry on by : fleur Tags: deserturi vegane, mancare vegana, retete vegane
Ingredients for 2 cozonaci: 1 kg flour 250 g margarine 2 cups soy milk 250 g raw sugar 15 g dry yeast ( 30g fresh yeast ) 300g raisins 2 tsp. vanilla essence zest of an orange / lemon (optional ) saffron / 1/4 tsp. turmeric (optional, for a nice color) Mix the saffron/turmeric with the soymilk. Mix together the flour, yeast, sugar and margarine. Add the vanilla essence, soy milk, orange/lemon zest and knead for approx. 10 minutes. The dough should not stick to the hands, if so add a little bit more flour. Cover with a clean kitchen towel and let rise in a warm place until doubled in volume (about 2 hours ) . Add the raisins and knead
Thursday September 26th, 2013Desserts, Easter menu on by : fleur Tags: deserturi vegane, mancare vegana, retete vegane, tofu
For 6-8 servings: 26 cm (spring) form For the dough: 1/2 kg flour 125 g margarine 1 cup soy milk 125 g raw sugar 15 g dry yeast ( 40 g fresh yeast ) 1 tsp. vanilla essence zest of an orange / lemon (optional ) saffron / a pinch turmeric (optional, for color) Mix the saffron/turmeric with the soymilk. Mix together the flour, yeast, sugar and margarine. Add the vanilla essence, soy milk, orange/lemon zest and knead for approx. 10 minutes. The dough should not stick to the hands, if so add a little bit more flour. Cover with a clean kitchen towel and let rise in a warm place until doubled in volume (about one and a half hour ) . Divide
Wednesday September 25th, 2013Appetizers, Salads on by : fleur Tags: aperitive vegane, mancare vegana, retete cartofi, retete vegane, salate vegane
For 3-4 servings: 1 kg potatoes 3 large onions, finely sliced 100 g olives 2 bell peppers, finely sliced 10-15 pickled gherkins, sliced 1 cup vinegar from the pickled gherkins 3-4 tablespoons olive oil salt and pepper In a large bowl mix the onions with salt, add the vinegar and the olive oil. Mix well. Set aside. The onions will soften. Cook the potatoes (whole, don’t cut them). Cut the potatoes in pieces while they are still hot. Add to the bowl and mix well. Set aside to cool. Before serving add the bell peppers, olives, gherkins and pepper to taste. Variation: You can add some tomatoes.
Wednesday September 25th, 2013Main dishes, Weight loss recipes on by : fleur Tags: mancare vegana, retete naut, retete vegane
For 2 servings: 400 g cooked chickpeas 1 large onion, finely chopped 1 bell pepper, finely diced 2 carrots, sliced 6-7 large tomatoes, peeled and finely chopped / 1 can diced tomatoes 4 cloves of garlic, finely chopped 1 teaspoon dried oregano 1 teaspoon dried basil 1 tablespoon oil salt and pepper Sir fry the onion in oil, for 2-3 minutes. Add the carrots and very little water. Stir occasionally. Cook for about 5 minutes then add the green peppers, the tomatoes and the spices. Cover and simmer. When the sauce has reduced add the chickpeas and the garlic. Cook for another 3 minutes than add salt and pepper to taste.
Wednesday September 25th, 2013Soups, Weight loss recipes on by : fleur Tags: mancare vegana, retete vegane, supe/ciorbe
For 4-5 servings: 500 g split peas 4 potatoes, cubed 2 carrots, sliced 2 celery stalks, diced 1 parsnip, diced (optional) 2 onions, chopped fresh lovage /parsley, finely chopped 1 tablespoon olive oil salt and pepper Wash the peas thoroughly. Put the peas in a soup-pan, add 3 liters water, cover and simmer on low heat (1-2 hours, depends on de peas type). Stir often to prevent sticking to the pan. When the peas are soft add the vegetables. Cook slowly till vegetables are tender than add salt and pepper to taste. Garnish with a little bit of olive oil and fresh lovage/parsley. Optional: For extra flavor you can add, on the plate, some soy sauce. Note: split peas will shatter when cooked.
Wednesday September 25th, 2013Appetizers, Christmas menu, Salads on by : fleur Tags: mancare vegana, paste, retete vegane, salate vegane
300 g pasta (farfalle) 1 can peas (400 g) 1 can sweet corn (300-400 g) 400 g pickled gherkins, finely diced 1 pickled red sweet pepper, finely diced (optional) 4-5 tbsps. vegan mayonnaise (see recipe here) salt and pepper Cook the pasta as directed on package. Drain and leave to cool. Drain the peas and corn well. Mix all ingredients. Add salt and pepper to taste (and extra mustard if desired).
Sunday September 22nd, 2013Main dishes, Weight loss recipes on by : fleur Tags: mancare indiana, mancare vegana, retete vegane, tofu
For 3-5 servings: For the tofu marinade: 250 g tofu, cubed 3 cloves of garlic 2.5 cm fresh ginger / 2 tsp. ginger powder 1/2 teaspoon chili powder 1/2 teaspoon salt the juice of half lemon 100g soy yogurt 1 teaspoon garam masala 1/2 teaspoon turmeric 1/2 teaspoon cumin powder 1 tbsp sunflower oil Prepare a paste of ginger, garlic, soy yogurt, lemon juice and spices. Pour over tofu. Mix well, cover and refrigerate for at least one hour. Bake the tofu in the oven, on medium heat, 10 minutes on each side. For the masala sauce: 2 tablespoons oil 3 large onions, chopped 2 cans diced tomatoes 150 g soy yogurt /