Sargaborso Leves (Hungarian yellow split pea soup)

supa ungureasca de naut

Sargaborso Leves

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.




Semolina pudding

gris cu lapte

Semolina pudding

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.




Seitan teriyaki with rice noodles

seitan teriaky

Seitan teriyaki with rice noodles

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.




Strawberry cake

tort capsuni1

Strawberry cake

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 equal parts.

For the cream:

100 g strawberries
2 packs silken tofu (600 g )
½ cup raw sugar
zest of an orange/lemon (optional)
2 tablespoons amaretto/vanilla essence
7 tablespoons coconut butter/oil, melted

Blend the strawberries with  the sugar. Mix and blend with the other ingredients  until smooth  and the sugar is dissolved . Refrigerate for at least an hour.

Assembling the cake:

Place one piece of leaf on a platter. Add the half of the cream and spread evenly. Place the second leaf above and add the rest of the cream on top. Spread evenly, including the sides.

Garnish with strawberries and/or cake’s decorations. Refrigerate before serving.

tort capsuni2

Strawberry cake




Valentine’s day cake

valentine cake2

Valentine’s day cake

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 equal parts.

Chocolate Cream:

3 ripe avocados
3 tablespoons cocoa
3 tablespoons coconut butter, melted
½ cup raw sugar / maple syrup
50 g raisins
3-4 tablespoons amaretto

Soak the raisins in amaretto for at least an hour.

Blend/process the avocados, cocoa, coconut butter, sugar and the amaretto  until a very smooth paste is obtained.

Divide the cream into two equal parts. Add the raisins in one part and mix.

Assembling the cake:

Place one piece of leaf on a platter. Add the cream which contains the raisins and spread evenly. Put on top of the cream half of the strawberries. Place the second leaf above and add the rest of the cream. Spread evenly, including the sides.

Garnish with remaining strawberries. Refrigerate before serving.

valentine cake3

Valentine’s day cake




Raffaello

raffaello

Raffaello

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!




Leeks and olives in tomato sauce

mancare de praz

Leeks and olives in tomato sauce

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.




Tortilla wraps

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.




Tahini sauce

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.




Pita bread

pita

Pita bread

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).

pita2

Pita bread

Allow to rise for another 20 minutes.
Bake in the pre-heated oven, on high heat (220 C) until golden brown (about 4-5 minutes).
Serve warm (once cooled, they become hard) with various fillings (falafel, shoarma etc.).