For a (spring) form with a diameter of 26 cm. 2-3 pears, cut into small pieces 2 cups flour 1 cup water 1/2 cup raw sugar 4 tablespoons oil 1-2 teaspoons vanilla extract 1 1/2 teaspoon baking powder 2 teaspoons vinegar 1/4 teaspoon turmeric, for color (optional) pinch of salt Mix the water with sugar, oil, salt and vanilla extract until
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For 2 servings: 1 cucumber, finely sliced 10 radishes, finely sliced dill, finely chopped 1 tablespoon olive oil 2 tablespoons vinegar salt and pepper, to taste Mix all the ingredients! Serve directly! Pentru 2 portii: 1 castravete de sera, feliat fin 10 ridichi, foliate fin marar, taiat fin 1 lingura ulei de masline 2 lingurui
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For 3-4 servings: For the seitan: 1 kg flour 1 teaspoon paprika powder 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 2 bay leaves 10 peppercorns The preperation of seitan is described here. Cook the seitan, whole, in water with the bay leaves and peppercorns, for about 30-35 minutes. Drain well then cut into small pieces. For the
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For 4-6 servings: 1 kg potatoes, peeled and cubed (or cut into wedges)  4 onions, finely chopped 5 tomatoes, diced 250 ml coconut milk (canned) chili / chili flakes, to taste 2 teaspoons mustard seeds 1 teaspoon coriander powder 1 teaspoon garam masala 2-3 curry leaves (optional) 1/2 teaspoon turmeric salt, to taste Heat the
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For 6-8 servings: seitan 2 zucchini 2-3 onions 2-3 sweet peppers For the seitan: 1 kg flour 1 teaspoon paprika powder 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 2 bay leaves 10 peppercorns The preparation of seitan is described here. Cook the seitan, whole, in water with the bay leaves and peppercorns, for about 30-35 minutes. Drain
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For 3-4 servings: seitan 2 zucchini 2-3 onions 2-3 sweet peppers For the seitan: 1 kg flour 1 teaspoon paprika powder 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 2 bay leaves 10 peppercorns The preperation of seitan is described here. Cook the seitan, whole, in water with the bay leaves and peppercorns, for about 30-35 minutes.
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For 2-3 servings: 2 large eggplants 1 onion, finely chopped 2 tomatoes, finely chopped 2-3 cloves of garlic, mashed (optional) 1 cm fresh ginger, grated (or 1 teaspoon ginger powder) fresh chili/chili powder, to taste 1/2 teaspoon cumin seeds 1 teaspoon coriander powder 1/2 teaspoon turmeric 1/2 teaspoon garam masala (optional) 1 tablespoon oil fresh coriander, finely
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[slideshow_deploy id=’1956′] For 4 servings: For the dough: 400 g flour 2 teaspoons dry yeast 200 ml water 4 tablespoons olive oil 1 teaspoon raw sugar a pinch of salt In a cup mix the yeast and sugar with little water. Let it rest until the yeast begins to ferment (approx. 10 minutes). Mix all ingredients and knead well. The
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For 6 servings: 3 large eggplants 6 bell peppers 2 onions, finely chopped 6-7 large ripe tomatoes, finely chopped 3 bay leaves 15 peppercorns 2 tablespoons oil salt to taste Heat the grill and bake the eggplants on each side until they are soft inside. Peel while they are still warm. Drain well and let them cool. Wash the sweet
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For 4 servings: 4-5  leeks, sliced 2 teaspoons oregano 1 teaspoon basil fresh chilli / chilli flakes, to taste (optional) 2 tablespoons olive oil salt and pepper, to taste Heat the oil in a saucepan, add the leeks, chili, oregano and basil. Cover and simmer on medium heat, stirring occasionally. When the leek has softened add salt and pepper. Pentru
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