For 4 servings: 2 medium zucchini see pesto recipe here Cut the zucchini in the shape of spaghetti (you can use a julienne knife). Season the zucchini spaghetti with the pesto sauce and garnish with basil.
Saturday October 26th, 2013Pastry on by : fleur Tags: deserturi vegane, mancare vegana, retete vegane
For 6 medium-size pretzels: 2 cups flour 1 cup warm water 2 teaspoons yeast 1 1/2 tsp raw sugar 1/2 teaspoon salt 1 tablespoon oil coarse salt poppy seeds (optional) 2 liters water 2 tablespoons baking soda Mix the sugar and yeast in ½ cup of warm water. Allow to rest 10 minutes until the yeast begins to ferment. In a bowl, mix the flour, oil, salt, yeast and add the remaining water. The dough should be elastic. Knead it for at least 5 minutes with the hands smeared with a little bit oil, to prevent sticking. Allow the dough to rise for at least one hour, in a warm place, until the volume
Tuesday October 22nd, 2013Main dishes, Weight loss recipes on by : fleur Tags: mancare vegana, retete telina, retete vegane, seitan
For 2-3 servings: 1 celery root 1 onion 3 tablespoons tomato puree 1 tablespoon oil salt and pepper seitan (optional) Peel, wash and cut the celery in medium size pieces. Stir fry the finely chopped onion, 1-2 minutes, in oil. Add the celery and cover with water. When the celery is almost cooked add the seitan (optional), tomato puree, salt and pepper to taste. Continue cooking until the celery is done. Variation: You can add olives along with the tomato puree.
Friday October 18th, 2013Soups, Weight loss recipes on by : fleur Tags: mancare vegana, retete fasole, retete vegane, supe/ciorbe
For 6 servings: 500 g beans 500 g vegetables for soup (carrots, onions, parsnips, celery, potato, peas, cauliflower, etc.) 500 g ripe tomatoes / 400 g canned tomatoes 2 tablespoons olive oil 1 bunch lovage/parsley salt and pepper Allow the beans to soak overnight. Wash and boil them in 3 l water. When the beans are almost cooked add the chopped vegetables. Continue to boil for 5-6 minutes and add the chopped tomatoes. When the beans and the vegetables are well-done just add salt and pepper to taste. Garnish the dish with olive oil and finely chopped lovage/parsley.
Friday October 18th, 2013Appetizers on by : fleur Tags: aperitive vegane, mancare vegana, retete ciuperci, retete vegane
For the dough: 2 cups flour ½ cup oil 1 packet of baking powder salt water For the filling: 500 g mushrooms, finely sliced 1 onion, finely chopped 100 ml vegetable cream dill/parsley, finely chopped 1 teaspoon locust bean gum 2 tablespoons oil salt and pepper Mix all the ingredients for the dough and add water little by little, until the dough has the consistency of cream. Line a mid-size oven tray with baking paper, pour the mix and bake at medium heat until brown golden. Fry the mushrooms and the onion in oil until the moisture evaporates. Add the vegetable cream, the locust bean gum (for thickening composition), the dill/parsley, salt and pepper to taste and mix. Allow to cool
Thursday October 17th, 2013Christmas menu, Main dishes on by : fleur Tags: mancare vegana, retete varza, retete vegane, soia
For approx. 35 sarmale: 1 medium sauerkraut/ cabbage For the filling: 125 g of dry soy granules 100 g rice 2 onions, finely chopped 4 tablespoons mix seasoning 2 teaspoons paprika powder 2 teaspoons dried thyme 2 tablespoons tomato paste 1 bunch parsley, finely chopped salt and pepper, to taste 2 tablespoons oil For the sauce: 4-5 tablespoons tomato paste/ 1 can diced tomatoes juice of 1 lemon (for the cabbage version) If the sauerkraut is too salty leave it half an hour in cold water than drain. If you use cabbage soak each leaf in boiling water until softens (otherwise it will break when rolled). Drain. Soak the soy granules in 150 ml water for 10 minutes (or as
Thursday October 17th, 2013Appetizers on by : fleur Tags: aperitive vegane, maioneza vegana, mancare vegana, retete conopida, retete vegane
1 medium cauliflower 2 garlic cloves, mashed 4-5 tablespoons vegan mayonnaise (see the recipe here) fresh parsley, finely chopped, to garnish salt and pepper, to taste Cut the cauliflower into florets, wash and cook them in water with a little bit of salt. Drain and allow to cool. Mash it using a blender/food processor (or a fork). Add the vegan mayonnaise, garlic, salt and pepper and mix it well. Garnish with finely cut fresh parsley .
Thursday October 17th, 2013Appetizers, Weight loss recipes on by : fleur Tags: aperitive vegane, mancare vegana, retete vegane, tofu
For approx. 15 medium tomatoes: 200 g tofu 50 g of green olives, finely chopped (optional) dill, finely chopped 2 tablespoons olive oil salt and pepper, to taste Let the tofu drain. Blend until smooth. Add the olives, dill, the olive oil, salt and pepper and mix it with a wooden spoon until you get a fine paste. Cut the tops of the tomatoes, remove the core with a teaspoon and leave to drain upside down, for a few minutes. Fill each tomato with the tofu cream.
Tuesday October 15th, 2013Appetizers on by : fleur Tags: aperitive vegane, mancare vegana, retete vegane
100 g black olives 100 g green olives 20 g capers 1 clove of garlic, mashed 1 tablespoon olive oil Blend all ingredients in a blender. Serve as an appetizer with baguette bread, chips, biscuits etc .
Tuesday October 15th, 2013Appetizers, Salads on by : fleur Tags: aperitive vegane, maioneza vegana, mancare vegana, retete cartofi, retete vegane, salate vegane
1 kg potatos 150 g pickled cucumbers 3 spring onions (optional) 4-5 tablespoons vegan mayonnaise (see the recipe here) salt and pepper Peel the potatoes, cut them into pieces and boil them in water with a little bit salt. When the potatoes are cooled, add finely chopped green onions, sliced cucumbers, mayonnaise, salt and pepper. Serve as an appetizer.