For 4 servings: 1 kg potatoes, cut lengthwise in 4 2 bell peppers, sliced 1 onion, finely chopped 2 tomatoes, finely chopped (or 2 tablespoons tomato puree) 4-5 garlic cloves, finely sliced 2 teaspoons paprika powder a pinch of cumin 1 tablespoon oil salt and pepper, to taste Stir fry the onion in oil for 2-3 minutes. Add the bell peppers, potatoes, paprika powder, cumin and water enough to cover the potatoes. Cover and simmer on medium heat, stirring occasionally. When the potatoes are almost cooked add the tomatoes (tomato puree) and garlic. Add salt and pepper to taste.
Saturday July 26th, 2014Desserts on by : fleur Tags: ciocolata, deserturi vegane, mancare vegana, retete vegane, tofu
For 10-12 servings: 26 cm spring form 400 g vegan marzipan / fondant, different colors, for icing and ornaments For 1 leaf (prepare 2) : 300 g flour 3 tablespoons cocoa 150 g raw sugar 125 ml sunflower oil 375 ml soy milk 2 tsps. baking powder a pinch of salt Mix all the ingredients until the sugar has 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 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.
Tuesday July 22nd, 2014Main dishes, Weight loss recipes on by : fleur Tags: mancare vegana, retete vegane
For 4 servings: 1 kg (8-9 pieces) bell peppers, sliced approx. 1 cm (1/2 inch) 1/2 kg (5-6 pieces) tomatoes, diced 2-3 onions, sliced 2 teaspoons paprika powder 1 teaspoon thyme 2 tablespoons olive oil salt and pepper, to taste In a saucepan stir fry the onions, in oil, for about 4-5 minutes. Add the bell peppers, paprika powder and thyme. Cover and simmer on medium heat, stirring occasionally. When the onions and bell peppers have softened add the tomatoes. Continue cooking until the vegetables are done. Add salt and pepper to taste. Serve as side dish, with salads, polenta, etc.. </p><br /><p></p><br /><p></p><br />
Monday July 21st, 2014Desserts on by : fleur Tags: deserturi vegane, frisca vegana, inghetata, inghetata/gelato, mancare vegana, retete vegane
For 4 servings: 2 cups soy milk 250 ml soy cream 1/2 cup raw sugar 2 teaspoons vanilla extract (or 1 sachet vanilla sugar – 9g ) 3 teaspoons locust bean gum powder Put all ingredients in blender or food processor and blend until smooth and the sugar has dissolved. Put the composition in the ice cream maker or pour it into a container with a lid and place it in the freezer. After about an hour remove from the freezer and mix well, with a spoon (to prevent crystals formation). Repeat the process 2-3 times. It can be served plain or with various toppings (for this one I used sour cherries in syrup).
Friday July 18th, 2014Appetizers, Main dishes on by : fleur Tags: aperitive vegane, mancare vegana, retete ciuperci, retete vegane
For 4 servings: 600 g mushrooms, sliced 2 tablespoons oil 3-4 cloves of garlic, mashed dill (or parsley), finely chopped salt and pepper, to taste Fry the mushrooms for approx. 6-7 minutes, stirring occasionally until the moisture evaporate. Add the garlic, dill, salt and pepper and stir fry for another 2-3 minutes. Polenta: 500 g cornmeal for polenta 1.5 liters of water 1/2 tsp. salt Bring the water to a boil in a heavy large saucepan and add the salt. Sprinkle 2 tablespoons of cornmeal stirring continuously and cook for 1-2 minutes. Gradually whisk in the remaining cornmeal. Reduce the heat to low, cover and cook until the mixture thickens and the cornmeal is tender, stirring often, about 30 minutes, depending on the quality
Tuesday July 15th, 2014Main dishes, Weight loss recipes on by : fleur Tags: mancare vegana, retete vegane, romanian recipes
For 4 servings: 1 kg green beans, the ends trimmed and cut in half 2 large onions, finely chopped 5-6 large tomatoes, peeled and diced (or 1 can diced tomatoes) 1 bunch of parsley, finely chopped 2 tablespoons oil salt and pepper, to taste Stir fry the onions, in oil, for 2-3 minutes. Add the green beans and half a cup of water. Cook for about 10 minutes then add the tomatoes. Cover and simmer until the green beans are done. Add salt and pepper to taste and garnish with parsley.
Monday July 14th, 2014Desserts on by : fleur Tags: deserturi vegane, retete vegane, tofu
26 cm (11 inch) tart pan fluted with removable bottom (Quiche Pan) For the base: 1 1/2 cup flour 1/2 cup oil 1/2 cup raw sugar 2-3 tablespoons vegetable milk/water 1 teaspoon vanilla essence a pinch of salt Mix all ingredients well. Roll the dough in the shape of the bake form. Bake in the pre-heated oven on medium heat ( 175 C ) for 15-20 minutes. Allow to cool. Cream: 1 pack silken tofu (350 g / 12.3 oz ) 3-4 tablespoons raw sugar 2 tsp. vanilla essence Place all ingredients in a blender and blend until smooth. Pour on the base en spread evenly. For the topping: 4-5 peachs,
Friday July 11th, 2014Soups, Weight loss recipes on by : fleur Tags: mancare vegana, retete dovlecei, retete vegane, supe/ciorbe
For 5-6 servings: 1 large courgette, cut in medium pieces 1 onion 2 carrots 1 potato 1 bell pepper 2 celery stalks 5-6 large ripe tomatoes, peeled and finely chopped 1,5 l water juice of 1-2 lemons, to taste lovage, finely chopped salt, to taste 1-2 tablespoons olive oil (optional) Finely chop the onion, carrots, bell pepper, celery and potato. Put the vegetables in a soup pan with 1.5 l water. Cover and cook for few minutes than add the tomatoes. When tomatoes are almost cooked add the courgette. When the vegetables are done add salt and lemon juice to taste (add a little bit more water if needed). Cook for another few minutes. Garnish with lovage
Thursday July 10th, 2014Main dishes on by : fleur Tags: mancare vegana, retete orez, retete vegane, romanian recipes
For 2-3 servings: 7-8 small or 4-5 big peppers 1/2 cup rice 2-3 carrots, grated 1 large onion, finely chopped 2 tablespoons oil 1 bunch dill / parsley, finely chopped (use the leaves for the rice mix and the stalks for the sauce) salt and pepper, to taste 6-7 large tomatoes Remove the top of peppers, seeds and membranes. In a saucepan stir fry the onion and carrots, in oil, for about 3-4 minutes. Add the rice and 1 ½ cup water. Cook the rice half. If needed, add a little water. Add salt and pepper and the dill / parsley leaves. Stuff the peppers with rice mixture. Cover each pepper with a slice of tomato. Stand peppers upright in a
Wednesday July 9th, 2014Appetizers, Salads, Weight loss recipes on by : fleur Tags: aperitive vegane, mancare vegana, retete asiatice, retete vegane, salate vegane
For 4 servings: 250 g rice noodles 1 lettuce 4 carrots 5 green onions 1 fennel 10-15 radishes 1 big cucumber (or 5-6 small) chili, to taste (optional) 3-4 tablespoons sesame seeds 5 tablespoons soy sauce the juice of one lemon (or 3 tablespoons rice vinegar) 1 cm ginger, grated 2 cloves of garlic, mashed Prepare the rice noodles as directed on the package. Drain and set aside. Chop all the vegetables finely. Prepare a dressing mixing the soy sauce, lemon juice (or rice vinegar), ginger and garlic. Mix all ingredients in a bowl. Garnish with fennel leaves. Serve with Sticky 5 spices tempeh Variation: instead of lettuce you can use (Chinese) cabbage Note: for weight