Masala sauce

curry sos

Masala sauce

4-5 onions, sliced
2 cans diced tomatoes
2 tablespoons oil
3 cm ginger, finely chopped (or 2 teaspoons ginger powder)
5 cloves of garlic, finely chopped
1 teaspoon cinnamon powder
1 teaspoon mustard seeds
1 teaspoon garam masala
3 teaspoons coriander powder
1 teaspoon cumin powder
fresh chilli /chilli powder , to taste

Heat the oil in a pan and add the mustard seeds. Fry for 2-3 minutes until they begin to pop. Add the onion and cook for 2-3 minutes. Add the canned tomatoes, ginger, cinnamon, coriander powder, cumin powder and the chilli. Cook approx. 10 minutes than add the garlic and garam masala. Continue cooking for another 2-3 minutes. Add salt to taste.

Blend with a hand blender/blender until a smooth paste is obtained.

This sauce can be served with basmati rice/biryani, naan bread and any Indian dish.

Also, you can add marinated vegetables ( in oil/soy yoghurt and the herbs above) and simmer until the vegetables are soft.





For 15 to 20 pieces

filo pastry (defrosted if frozen)

For the filling:

3 potatoes, diced
2 carrots, diced
100 g green beans, diced
100 g (frozen) peas
3 onions, finely sliced
1 teaspoon mustard seeds
½ teaspoon turmeric
½ teaspoon garam masala
chilli pepper/chilli powder, to taste
2 tablespoons oil

Oil for frying

Heat 2 tablespoons of  oil in a large pan and add the mustard seeds. Stir fry for about 2-3 minutes until they begin to pop. Add the onions. Cook further another 2-3 minutes then add the potatoes, ​​carrots, green beans and  peas along with 2-3 tablespoons of water.

Cover and cook for 15-20 minutes, stirring occasionally and add more water if needed. When the vegetables are tender add the turmeric, garam masala, chilli and  salt to taste. Cook for another 2-3 minutes.

Set aside to cool.

umplutura samosa

Samosa filling

Fold each sheet of pastry  in half lengthways to give two layers and cut into strips measuring approx. 25 cm / 7 cm.

Add a tablespoon of filling on the pastry at the left end. Fold the pastry over the filling to form a triangle. Glue the pastry ends moistening with a little bit of water.
Fry in hot oil, on each side, until golden brown (3-4 minutes).

Allow to drain on  kitchen paper to remove the oil excess.

Zucchini masala

dovlecei masala

Zucchini masala

For 3-4 servings:

2 zucchini
1 tablespoon oil
½ teaspoon cumin seeds
½ teaspoon mustard seeds
¼ teaspoon fennel seeds
½ teaspoon garam masala
fresh chilli / chill powder (to taste)
¼ teaspoon turmeric
1 teaspoon raw sugar
Wash the zucchini, cut them in half, lengthwise  and then into slices of approx. 0.5 cm.
Heat the oil in a pan and add mustard, cumin and fennel seeds. Fry for 2-3 minutes until they begin to pop. Add the zucchini and cook, stirring occasionally, being careful that they do not stick to the pan.
When the zucchini have softened slightly add the remaining spices and salt to taste. Continue cooking for approx. 4-5 minutes. The zucchini must be firm, crunchy.
Serve with basmati rice/biryani and /or naan bread.

Mushrooms – peas curry

ciuperci masala

Mushrooms / peas curry

For 3-4 servings:

250 g mushrooms, sliced
200 g peas (fresh or frozen)
3 tomatoes, chopped
2 tablespoons oil
2 cm ginger, peeled and chopped (or 1 teaspoon ginger powder)
1 teaspoon cumin seeds
½ teaspoon turmeric
2 tsp coriander powder
chilli / chilli powder to taste
Fresh cilantro for garnish (optional )

Heat the oil in a pan and add the cumin seeds . Fry them for 2-3 minutes , until they begin to pop.

Add the ​​mushrooms and fry them, stirring occasionally (if you are using fresh peas then it will be added together with the mushrooms). If necessary add a tablespoon of water.
When the mushrooms are slightly softened  add the tomatoes, ginger, coriander powder, chilli and the frozen peas. Continue to cook, stirring occasionally. When the vegetables are done add the turmeric and cook for another minute.
Garnish with finely cut fresh coriander and/or hot peppers.
Serve with basmati rice/biryani and/or naan bread.


Tofu masala

butter tofu masala

Vegan butter tofu masala

For 3-4 servings:

150 g tofu, cubed
2 tomatoes
chilli / chilli powder
2 cm ginger
4 tablespoons soy yogurt
1 tablespoon oil
1 teaspoon cumin seeds
1 tsp coriander powder
½ teaspoon turmeric
½ teaspoon garam masala
1 tablespoon flour
fresh coriander and chilli for garnish (optional)

Blend the tomatos, chilli/chilli powder (to taste) and ginger with a blender / food processor.

Mix the tomato sauce wih the yogurt, coriander powder and the flour.

Heat the oil in a pan and add the cumin seeds. Fry for 2-3 minutes, until they begin to pop. Add the sauce and simmer approx. 5 minutes, stirring frequently.

Add the tofu, turmeric and the garam masala. Cook for another few minutes.

Garnish with finely cut fresh coriander and/or chilli.

Serve with basmati rice / biryani and / or naan bread.

Orange cake

tort portocale1

Orange cake


250 g orange jam

For the base:

1 1/4  cup flour
½ cup raw sugar
½ cup oil
½ cup water or soy milk
1 ½ teaspoons baking powder
zest of an orange
1 teaspoon amaretto

Mix the oil, water and sugar and whisk until the sugar dissolves. Add the rest of the ingredients and mix everything thoroughly . The composition should have the consistency of cream otherwise add a little bit more water / flour as necessary.

Pour it into the baking springform and bake it, in the preheated oven, for approx . 30-40 minutes. Check with a straw if it’s baked inside.

Allow it to cool (it can be prepared the day before).

For the cream:

2 packs silken tofu (600 g )
½ cup raw sugar
zest of an orange
2 tablespoons amaretto (optional )
2 teaspoons carob (locust) bean gum ( for thickening )

Mix all the ingredients  until a smooth paste is obtained and the sugar is melted .

For the jelly:

Orange juice from 6 oranges
½ cup raw sugar
1 teaspoon amaretto (optional )
5 g of agar – agar

Strain the orange juice and cook it together with the sugar and stirring occasionally. When it starts boiling add the agar ( dissolved in a little bit of orange juice, otherwise it will form into lumps. Boil it for 2 minutes still stirring, remove it from the heat and add the amaretto. Allow to cool, checking and stirring regularly because it hardens relatively quickly.

Whipped cream for garnish (see recipe here )

Assembling the cake :

Remove the base from the springform and wash the form (to prevent sticking later).
Replace the base cake in the springform, add the orange jam on top and spread it evenly. Add the  tofu cream and also spread evenly .

Garnish as desired with orange pieces .

Pour the jelly on top and refrigerate it.

Before serving remove the cake from the springform ( use a knife on the sides of the form ), place the cake on a platter and garnish with coconut cream .

tort portocale2

Orange cake

Note: Use only the zest of  bio oranges .

Apple pie

placinta cu mere

Apple pie

For the dough:

3 cups flour
½ cup oil
½ cup sugar
½ cup water
15 g baking powder

For the filling:

1-1 ½ kg apples
½ cup raw sugar
2 teaspoons cinnamon

Peel and core apples, grate on a box grater. Add the sugar and the cinnamon and mix it. Drain off apple juice.

Meanwhile prepare the dough mixing all the ingredients, if it is too hard then add a little water.

Divide the dough into two equal parts and roll on to the tray size. Place one sheet of dough in tray, add the apple filling (drained), spread evenly and cover with the remaining dough sheet.

Bake at medium heat for 30-40 minutes, until brown.

Note: The above amounts are for a medium-sized oven tray for a large one you have to double the quantities.

Vegetables aspic


Vegetables aspic

For 6-8 small portions:

1 large carrot, peeled
1 large potato, peeled
1 onion, cutted in quarters
1 parsnip, peeled
50 g frozen peas
50 g frozen green beans
3 tablespoons canned corn
5-6 cloves of garlic, mashed
2 bay leaves
10 peppercorns
5 g of agar – agar

Put the potato, carrot, parsnip, onion, the bay leaves and  peppercorns in a soup pan, cover with water and cook. When the vegetables are almost done add the peas, green beans and the garlic. Cook for another few minutes.

Remove the vegetables  from the water (keep the water!) and cut them into small squares (or various forms for ornament ). Add the corn and mix. Place the mix vegetables in forms (for individual portions can be used coffee cups). To ornament can also be used parsley , dill and celery .

Remove the onions from the water where the  vegetables cooked and add the agar-agar (previously dissolved in a little water, to prevent lumps forming). Cook it for 2 minutes and then pour on top of the vegetables. Refrigerate for at least one hour .

Note : You can use other vegetables such as: celery, cauliflower, broccoli, etc.


Vegetables aspic

Seitan sausages


Seitan sausages

For 3 pieces:

seitan from 1 kg flour (see recipe here)

1 ½ teaspoon paprika powder
½ teaspoon onion powder
½ teaspoon garlic powder

4 cloves of garlic, mashed
1 tablespoon mix seasoning ( marjoram, thyme, juniper berry)
1 tsp dried chilli flakes
salt and pepper

plastic film
jute rope

When you prepare the dough for seitan add the paprika powder, onion powder and the garlic powder to the flour. Further  follow the steps of the seitan recipe.

After “washing” the dough add the rest of the spices, the garlic and the chili flakes  to the seitan and mix well being careful not to “break” the seitan. Drain well.

Divide the  seitan  into three equal pieces. Roll each piece in plastic film and tie the ends with a piece a rope.


Seitan sausages

Cook the sausages  in water for 40 minutes.

Before serving remove the plastic film and fry them a few minutes in oil until golden brown (you can also grill or bake them in the oven).

Note: You can keep them 2-3 days in the refrigerator in the plastic film to prevent drying.


Seitan sausages

Biscuit walnut raisin roll

salam de biscuiti

Biscuit salami

For a salami of approx. 40 cm length and a thickness of 6-7 cm.

250 g vegan (coconut) biscuits
150 g walnuts
100 g raisins
100 ml coconut milk
50 ml amaretto
3 tablespoons cocoa
2 tablespoons raw sugar
3 tablespoons coconut flakes

plastic film

Soak the raisins in amaretto for at least an hour.

Crush the biscuits in a bowl.

Bake the walnuts 10 minutes in the oven, let cool and than grind finely. Mix with the biscuits.

Put the coconut milk, sugar and the cocoa in a saucepan  and cook for 1-2 minutes. Let it cool a little and than mix with the raisins, amaretto and the coconut flakes. Pour over the biscuits and mix well.

Pour the mixture onto a plastic film, roll it in a  salami shape, close the ends and refrigerate for several hours.

Before serving cut into slices approx. 1.5 -2 cm.

Variation: you can use any vegan biscuits, coconut milk can be replaced by other vegetable milk and you can add small pieces of vegetable Turkish delight.