For 2-3 servings: 1 celeriac 1 onion, finely chopped 3 tablespoons tomato puree 150 g black olives 1 tablespoon oil salt and pepper, to taste Peel, wash and cut the celeriac in medium size pieces. Stir fry the onion in oil for about 1-2 minutes. Add the celeriac and cover with water. When the celeriac is almost cooked add the olives, tomato puree, salt and pepper to taste. Continue cooking until the celery is done.
Friday September 19th, 2014Appetizers, Salads, Weight loss recipes on by : fleur Tags: aperitive vegane, avocado, mancare vegana, retete vegane, salate vegane
For 3-4 servings: 1 celeriac, grated 2-3 carrots, grated 1-2 apples, grated Avocado Mayonnaise: 2 avocados, pureed juice of 1/2 lemon 1-2 teaspoons mustard, to taste salt, to taste Mix all ingredients for the avocado mayonnaise. Pour over vegetables and mix. Serve with bread or as salad next to a main dish.
Friday September 12th, 2014Appetizers, Main dishes on by : fleur Tags: mancare vegana, paste, retete vegane
For 4 servings: 500 g spaghetti 750 ml tomato passata or 750 g ripe tomatoes, finely chopped 5-6 garlic cloves, finely chopped 1 tablespoon capers 100 g black olives 2 teaspoons oregano fresh chili, finely sliced (or chili flakes), to taste 2-3 tablespoons parsley, finely chopped 1 tablespoon olive oil salt and pepper, to taste Cook the spaghetti according to package directions. Drain. Heat the olive oil in a saucepan and add the garlic. Stir fry for 2-3 minutes. Add the tomato passata (or the chopped tomatoes), cover and simmer until the sauce reduces slightly. Stir occasionally. Add the capers, olives, chili and oregano. Stir and continue cooking another 5-6 minutes. Finally add the salt, pepper, spaghetti
Wednesday September 10th, 2014Desserts on by : fleur Tags: deserturi vegane, mancare vegana, retete vegane
Spring form 20 cm (8 -10 servings) 2 cans coconut milk Leave the coconut milk cans in refrigerator overnight. Before use separate the solid part from the liquid part. The solid one will be used to prepare the cream, the other one for the leaf. For the leaf: 300 g flour 150 g raw sugar 125 ml sunflower oil 375 ml liquid from the coconut milk cans (if needed add vegetable milk or water) zest from 1 untreated lemon 3 tablespoons coconut flakes (fresh or dry) 2 tsp. vanilla essence 1 tsp. vinegar 15 g baking powder a pinch of salt Mix all the ingredients until the sugar has melted. Grease the spring
Monday September 8th, 2014Desserts on by : fleur Tags: deserturi vegane, mancare vegana, retete vegane
For a (spring) form with a diameter of 26 cm. 4-5 plums, sliced 1 cup flour 1/2 cup water 1/2 cup raw sugar 3 tablespoons oil 1-2 teaspoons vanilla extract 1 teaspoon baking powder 1 teaspoon vinegar 1/4 teaspoon turmeric, for color (optional) pinch of salt Mix the water with sugar, oil, salt and vanilla extract until the sugar has dissolved. Add the flour, little by little, stirring to avoid lumps forming. Finally add the turmeric, vinegar, baking powder and mix well. Grease the (spring) form with oil and coat with flour. Pour the mixture into the form and place the plum slices on top. Bake in pre-heated oven, at medium heat (175C) for approx. 30 minutes.
Friday September 5th, 2014Appetizers, Main dishes on by : fleur Tags: mancare vegana, paste, retete vegane, vinete
For 4 servings: 500 g pasta (penne, rigatoni, spaghetti, etc.) 2-3 eggplants, sliced approx.. 0.5 cm 750 ml tomato passata (or 1/2 kg ripe tomatoes, finely chopped) 1 head of garlic, finely cut 2 tablespoons olive oil fresh basil, finely chopped (to taste) salt and pepper, to taste Cook the pasta according to package directions. Drain. Grill the eggplant slices on the pre-heated grill, 2-3 minutes on each side. Heat the olive oil in a saucepan and add the garlic. Stir fry for about 2-3 minutes. Add the tomato passata (or the chopped tomatoes), cover and simmer until the sauce has reduced slightly. Stir occasionally. Add the eggplant slices, salt and pepper and cook for few minutes. Put the pasta on a plate
Monday September 1st, 2014Main dishes, Weight loss recipes on by : fleur Tags: mancare vegana, retete vegane, romanian recipes, soia
For 4 servings: 500 g soybeans 2 onions, finely chopped 1 bell pepper, chopped 5-6 tomatoes, diced (or 2-3 tablespoons tomato paste dissolved in a cup of water) 2-3 bay leaves 1 teaspoon thyme 1 tablespoon oil salt and pepper, to taste Soak the soybeans overnight. Sort through them and discard any discolored kernels, then rinse them. Cook them in water (2 times the amount of soybeans) and add the bay leaves. If needed, add more water. Drain. In a saucepan stir fry the onions in oil, for 2-3 minutes. Add the tomatoes (tomato paste), bell pepper and thyme. Cover and simmer, stirring occasionally, until sauce has slightly reduced. Add the cooked soy beans, salt and pepper, to taste. Cook for