for a mid-size tray, for a big one dubbel the quantities For the dough: 150 g margarine (see recipe here) 500 g flour 1 ½ small cup  raw sugar 1 small cup soy milk 15 g baking powder For the filling: 1.5 kg pumpkin 1 small cup  raw sugar 1 tablespoon oil Mix the margarine  with the
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For about 150 g margarine: 1 cup soy milk 2 cups  sunflower oil a pinch of turmeric  – for color a pinch of salt Put the soy milk, salt and the turmeric in a blender. Start the blender and add the oil, little by little, as for mayonnaise. Margarine should have the consistency of thick mayonnaise,
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For 3 servings: 200 g quinoa 600-700 g vegetables: onion, carrot, leek, green beans (fresh or frozen), peas, broccoli, zucchini, bell pepper, sweet baby corn, etc., sliced or cubed 5 cloves of garlic, finely chopped fresh chili, to taste 4 cm ginger, grated (or 2 teaspoons ginger powder) 3 tsp. coriander powder fresh coriander, finely cut (optional) 3-4 tablespoons
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For 4-5 servings: 1.5 kg potatoes For the filling: 2 packs tofu (about 700g ) 2 onions, finely chopped 4 tablespoons mix seasoning 1 tablespoon dried thyme 2 teaspoons paprika powder 1 kg tomatoes / 800 g can diced tomatoes 5-6 cloves of garlic, finely chopped 1 tablespoons oil salt and pepper Drain tofu well. Crush it with a fork,
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For 4-5 servings: 4-5 eggplants For the filling: 2 packs tofu (about 700g ) 2 onions, finely chopped 4 tablespoons mix seasoning 1 tablespoon dried thyme 2 teaspoons paprika powder 1 kg tomatoes / 800 g can diced tomatoes 5-6 cloves of garlic, finely chopped 1 tablespoons oil salt and pepper Drain tofu well. Crush
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For 4-5 servings: 1 kg new potatoes 3 tbsp. olive oil 3 tablespoons balsamic vinegar dill, finely chopped salt and pepper, to taste Wash the potatoes well  to remove any dirt and cook whole without peeling. Drain the water and leave to cool. Cut the potatoes lengthwise into four. Mix the olive oil, the vinegar, salt and pepper and
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For 2 servings: 1 small cup couscous 2 tomatoes, finely diced 2 cucumbers, finely diced 1 small onion, finely diced olives, sliced parsley, finely chopped fresh chili, finely sliced 2 tablespoons olive oil juice of one lemon salt and pepper, to taste Cook the couscous according to package directions. Allow to cool. Mix all ingredients. Pentru
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one pack filo dough For the filling: 2 carrots 2 spring onions 100 g cabbage 1 celery stalk 50 g bean sprouts 3 garlic cloves, minced 1 teaspoon ginger (fresh, grated or powder) 1 teaspoon coriander powder 1 tablespoon soy sauce 1 tablespoon oil salt and pepper, to taste oil for frying The filo dough dries
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sweet peppers (2-3 peppers per person) olive oil balsamic vinegar salt Wash the sweet peppers, dry with a kitchen towel and roast on the grill/oven, on each side, being careful not to burn. Put the roasted peppers in a pan, sprinkle with salt and cover. Allow them to rest for approx. 10 minutes  than peel them (dip your fingers  in cold water to release
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For 3-4 servings: 4 onions, sliced 3 bell peppers, sliced 3 eggplants, cubed (2 cm) 1/2 kg tomatoes, chopped / 1 can diced tomatoes 5-6 cloves of garlic, finely chopped 1 tablespoon oil 1 bunch of parsley salt and pepper Stir fry the onions in oil for 2-3 minutes. Add the bell peppers and the eggplants.  Add little water (the eggplants  will leave plenty of water). Cover and
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