For 6 servings: 300 g yellow split peas (chana dal) 1.5 l water 2 onions, finely chopped 2 bay leaves 1 teaspoon paprika powder 3 cloves of garlic, crushed salt and pepper, to taste parsley for garnish (optional) Soak the yellow split peas for at least an hour. Wash and drain. Cook the peas together with the bay leaves and onions in 1,5 l water. When the peas are cooked add the garlic, paprika powder, salt and pepper. Garnish with finely chopped parsley and a few drops of olive oil. You can also add croutons. Variantion: When the peas are almost done you can add two sliced ​​carrots and/or two potatoes, peeled and cubed. Pentru 6  porții: 300 g năut
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For 1 serving: 300 ml vegetable milk 3 tablespoons semolina 1-2 tablespoons raw sugar (to taste) jam Put the milk into a pan and heat. Sprinkle in the semolina stirring continuously to avoid lumps form. Add the sugar and cook slowly, stirring from time to time, for approx. 5 minutes (or conform indicated on the package). Garnish with jam and serve warm. Nice like dessert but also like breakfast. Pentru 1 porție: 300 ml lapte vegetal 3 linguri griș 1-2 lingurițe zahăr brut (după gust) gem Se pune laptele vegetal la fiert într-o crăticioară și se adaugă grișul amestecând continuu pentru a nu se forma cocoloașe. Se adaugă zahărul și
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For 5-6 servings: Seitan from 1 kg flour (see recipe here) 100 ml teriyaki sauce After cooking cut the seitan into pieces of approx. 2 cm x 2 cm. Mix it with the teriyaki sauce and  marinate for at least one hour. Thread the seitan pieces on skewers. Heat the grill and grill them for about 2-3 minutes on each side. For the noodles: 400 g rice noodles 5 tablespoons soy sauce 5 tablespoons sesame seeds 2 ½ tablespoons rice vinegar 1 tablespoon raw sugar 2-3 green onions, finely chopped (optional) Cook the noodles  according to the packet instructions. Drain. In a bowl, prepare a dressing of soy sauce,  rice vinegar and  raw sugar. Mix it with the noodles, sesame seeds and the green onions. Pentru 5-6 porții:
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Spring form 26 cm (10-12 servings) For the leaf: 300 g flour 150 g raw sugar 125 ml sunflower oil 375 ml soy milk 2 tsp vanilla essence/amaretto 15 g baking powder a pinch of salt Mix all the ingredients until the sugar is dissolved. Grease the spring form with a little bit of oil. Pour the mix into the form and bake  (in the preheated oven) on medium heat, for about 30-40 minutes. Check with a straw if the dough is baked inside, if the dough sticks to the straw bake for a few minutes longer. Allow  to cool, remove from the spring form and cut horizontally into two
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For 10-12 servings: 26 cm springform 250 g strawberries, sliced For the leaf: 300 g flour 3 tablespoons cocoa 150 g raw sugar 125 ml sunflower oil 375 ml soy milk 15 g baking powder a pinch of salt Mix all the ingredients until the sugar is melted. Grease the springform with a little bit of oil. Pour the mix into the form and bake  (in the preheated oven) on medium heat, for 30-40 minutes. Ceck with a straw if the dough is baked inside, if the dough sticks to the straw bake for a few minutes longer. Allow  to cool, remove from the springform and cut horizontally into two
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For 15 to 20 pieces: 1 cup raw cashew nuts, soaked for 2-3 hours 3-4 large soft dates 2 tablespoons maple syrup/raw sugar, to taste 2 tsp vanilla essence/amaretto 1 tablespoon coconut butter (optional), melted 2 tablespoons coconut flakes juice of half a lemon/orange zest of a (bio) lemon/orange Blend all ingredients using a blender/food processor until it becomes a fine paste then form small balls with wet hands. Roll each ball into the coconut flakes. Refrigerate for at least half an hour before consuming. They will melt in your mouth! Pentru 15 – 20 bomboane: 1 cană de nuci caju (cashew) crude, înmuiate  2-3 ore 3-4 curmale mari, moi 2 linguri sirop de
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For 4 servings: 4-5 pieces leeks, only the white part 200 g black/calamata olives 5 tablespoons tomato paste 2 bay leaves salt and pepper, to taste Wash the leeks  and cut into pieces of approx. 3 cm. Put the leeks in a pan and cover with water. Cook them for 5 minutes  together with the bay leaves.  Add the olives and the tomato paste and stir. When the leeks are done add  salt and pepper. Serve with bread or boiled potatoes. Pentru 4 porții: 4-5 bucăți praz, numai partea albă 200 g măsline 5 linguri bulion de roșii 2 foi de dafin sare, piper Prazul se spală și se taie
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For 6 pieces : 200 g flour 120 ml of warm water 1 tablespoon oil a pinch of salt Mix all ingredients. Knead the dough for  5 minutes, cover with a towel and leave it to rest in a warm place for about half an hour. Divide the dough into 6 equal pieces, forming balls. Roll each piece of dough with a rolling pin, to a round shape of approx. 20 cm. Bake for 2-3 minutes on each side, in a hot non-stick frying pan (no need to be greased), on medium heat. The sheets are filled while they are still warm, or keep stacked and warm inside a clean tea towel, otherwise it will harden.Pentru 6 foi: 200 g faina 120
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1 tablespoon tahini (sesame seed paste) 1 clove of garlic, crushed the juice of a half lemon salt Mix all ingredients, if the sauce is too thick than add a little bit of water. Serve with salads and falafel.1 lingură tahini (pastă din semințe de sesam) 1 cățel de usturoi, pisat zeama de la jumătate de lămâie sare Se amestecă toate ingredientele, dacă sosul este prea gros se adaugă puțină apă. Se servește la salate și falafel.  

4-5 pieces: 200 g flour 120 ml warm water 1 teaspoon yeast 1 teaspoon raw sugar a pinch of salt 1 tablespoon oil Mix the sugar and the yeast in half of the amount of water. Allow to rest 10 minutes until the yeast begins to ferment. Mix all ingredients in a bowl, to obtain a dough. Knead the dough for at least 5 minutes. Allow the dough to rise for at least one hour, in a warm place, until the volume is doubled. Divide into 4-5 equal parts and form balls. Allow to rise for 10 minutes. Roll each piece of dough in a  round shape (about 10 cm in diameter). Allow to rise
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