Dutch apple pie

hollandse appeltaart2

Dutch apple pie

a round (spring) form with a diameter of 24 cm

For the filling:

5 medium apples
4 tablespoons raw sugar
2 teaspoons cinnamon
juice of one lemon
2 tablespoons breadcrumbs

For the dough:

2 cups flour
1/2 cup soy milk
2/3 cup sunflower oil
1/2 cup sugar
1/2 banana
2 teaspoons baking powder
1 teaspoon vinegar
zest of one lemon

Place the soy milk in the blender, start the blender and add the oil, little by little. Finally add the sugar and banana and continue blending until the sugar has dissolved.

Place the mixture in a bowl and add the remaining ingredients. Knead for a few minutes until you get an elastic dough. Refrigerate until you prepare the filling.

Peel the apples, remove the cores and cut them into small pieces. Add the sugar, lemon juice and cinnamon. Mix well.

Divide the dough  into two parts. Dust the working surface with a little bit of flour and roll 2/3 of the dough, with a rolling pin, to the size of the form and approx. 4 cm extra for the edges. Place it in to the form, arrange the edges, sprinkle the breadcrumbs evenly on the bottom then add the apples (well drained) and spread evenly.

Roll the remaining dough and cut it into strips of approx..1,5 2 cm and layer them over the apple pie to form a raster . Brush with a little soy milk for a nice color.

Bake at medium heat (175 C) for about an hour.

Before removing the tart from the form let it cool slightly. Brush on top with syrup (maple, jam etc.)

Serve warm or cold.

Variation: You can add a handful of raisins to the stuffing.




Sauerkraut croquettes

crochete varza acra1

Sauerkraut croquettes

300 g potatoes
250 g sauerkraut, finely chopped
50 g vegan smoked bacon (or smoked tofu), finely chopped
2 shallots, finely chopped
3 tablespoons flour
1 teaspoon nutmeg
2 bay leaves
1 tablespoon oil
pepper, to taste

for the crust:

flour
1/2 cup soy milk
breadcrumbs

oil for frying

Peel the potatoes and boil them whole, together with the sauerkraut and the bay leaves. When the potatoes are cooked drain the water (keep it separately) and mashAdd a little  water from the boiled potatoes until you get a not too soft puree.

Refrigerate for several hours (or overnight).

Heat a tablespoon of oil in a saucepan and add the onions and the vegan bacon. Stir occasionally until golden. Add it to the mash potatoes together with the nutmeg, pepper and 3 tablespoons of flour. Mix well.

Take a little bit of the mix and form the croquettes in to  the desired shape (with wet hands).

Roll them through the flour, then through soy milk and finally through the breadcrumbs. Shake off the excess.

Fry in hot oil until golden brown.

Serve hot or cold with mustard, as  appetizer.




Bratkartoffeln – german style fried potatoes

cartofi germani1

Bratkartoffeln – german style fried potatoes

For 4-6 servings:

1 kg potatoes
2-3 large onions, finely sliced
100 g smoked vegan bacon (or smoked tofu), finely cut
2 – 3 tablespoons olive oil
salt and pepper, to taste

Peel the potatoes and boil them whole. Drain the water and cut the cooked potatoes into slices.

Heat the oil in a saucepan  and add the onions. Fry on medium heat, stirring occasionally, until the onions soften.

Add the vegan bacon (or smoked tofu), potatoes, salt and pepper. Stir occasionally, taking care not to crush the potatoes.

cartofi germani2

Bratkartoffeln – german style fried potatoes

It is ready when the potatoes are slightly browned.

Serve as  side dish and/or with salad (in the picture below are served with sauerkraut  German style).

varza+cartofi germani

Bratkartoffeln – german style fried potatoes




Sauerkraut german style

varza calita germana1

Sauerkraut german style

For 4 servings:

1 kg sauerkrautfinely cut
100 g smoked vegan bacon (or smoked tofu), finely cut
2 bay leaves
10-15  peppercorns
5 allspice berries (juniper corns)
2-3 tablespoons olive oil

Rinse the cabbage  with cold water to remove the excess of salt.

Put the sauerkraut  in a saucepan, add the bay leaves, peppercorns, juniper corns and  the vegan smoked bacon (or the smoked tofu). Add water enough to cover.

Cover and simmer on medium heat until the cabbage is done and the water has evaporated (if needed  add a little bit more water on the way).

varza calita germana2

Sauerkraut german style

At the end add the oil and mix well.

Serve as side dish with vegetables, soy, tofu, seitan (in the picture below it is served with German potato).

varza+cartofi germani

Sauerkraut german style




Vichyssoise soup

vichyssoise

Vichyssoise soup

For 4-6 servings:

1 onion, finely chopped
2 large  leeks, sliced
3 medium potatoes, cubed
1 cup unsweetened soy milk
1 tablespoon olive oil
salt and pepper, to taste

parsley or chives, for garnish

Heat the oil in a soup pan  and add the onion. Stir fry for about 2-3 minutes then add the leeks. Cover  and simmer for a few minutes, stirring occasionally.

Add the potatoes and 3 cups of water. Cover and simmer.

When the vegetables are cooked add  the soy milk, salt and pepper. Let it cook for 1-2 minutes.

Blend/process  until you get a smooth cream.

Garnish the dish with finely chopped parsley or chives .

Serve cold or warm.




Sauteed peas

mazare sote

Sauteed peas

For 4-6 servings:

1 kg frozen peas
2 onions, finely chopped
2 tablespoons oil
salt and pepper, to taste

Heat the  oil in a saucepan and add the onions. Stir fry for about 2-3 minutes than add the peas.

Cover and simmer. Stir often. If needed, add a tablespoon of water.

When the onions and peas are cooked add salt and pepper.

Variation: you can add fresh dill, finely chopped and / or some lemon juice.




Blueberry Muffins

muffin coacaze

Blueberry muffins

For 10-12 muffins:

2 cups flour
1 cup vegetable milk
1/4 cup sunflower oil
1/4 cup raw sugar (or to taste)
1 teaspoon baking powder
1 teaspoon vinegar
zest of one lemon or orange, finely grated
1 teaspoon vanilla extract

1/2 cup blueberries

Mix all the ingredients besides the blueberries and whisk   until the sugar has dissolved.  Add the blueberries and  gentle mix.

Pour the mixture into muffin forms and bake in the pre-heated oven, on medium heat (175 C), for about 25-30 minutes.

Check with a straw if it’s baked inside, otherwise bake  a few more minutes.




Basic muffins

muffin simple

Basic muffins

For 10-12 muffins:

2 cups flour
1 cup vegetable milk
1/4 cup sunflower oil
1/4 cup raw sugar (or to taste)
1 teaspoon baking powder
1 teaspoon vinegar
zest of one lemon or orange, finely grated
1 teaspoon vanilla extract

Mix all the ingredients and whisk   until the sugar has dissolved.

Pour the mixture into muffin forms and bake in the pre-heated oven, on medium heat (175 C), for about 25-30 minutes.

Check with a straw if it’s baked inside, otherwise bake  a few more minutes.




Quick baked eggplant

vinete gril

Quick baked eggplant

For 3-4 servings:

3 large eggplants
1 head of garlic, finely chopped
1 can diced tomatoes (or 1/2 kg tomatoes, finely chopped)
2-3 tsp. oregano (dried or fresh)
2 tablespoons olive oil
salt and pepper, to taste

Wash the eggplants and slice them lengthwise, about 1 cm thick. Grill each slice about 2-3 minutes per side.

Grease an oven tray with a little olive oil and place a layer of eggplant, add on top some garlic, oregano, salt, pepper and tomatoes. Repeat the process until you get 3-4 layers.

Bake in the oven, on medium heat, about 1/2 hour.

Variation: the eggplants can be used without being  grilled, but you have to bake them longer in the oven.




Lemon-pineapple cake

tort lamaie1

Lemon-pineapple cake

Spring form (20-22 cm)

For the base:

1 ½ cup flour
½ cup raw sugar
½ cup oil
½ cup vegetable milk or water
2 teaspoons baking powder
the zest of 2 lemons
1 teaspoon lemon essence

Mix the oil, vegetable milk/water and sugar and whisk until the sugar dissolves. Add the rest of the ingredients and mix everything thoroughly . The composition should have the consistency of cream otherwise add a little bit more water / flour as necessary.

Grease the spring form with a little bit of oil.

Pour it into the baking spring form and bake it, in the preheated oven, for approx . 30-40 minutes. Check with a straw if it’s baked inside.

Allow it to cool (it can be prepared the day before).

For the cream:

2 packs silken tofu (600 g )
3-4 tablespoons raw sugar, to taste
1 teaspoon lemon essence
1 tablespoon lemon juice
5-6 tablespoons pineapple, finely  chopped

Drain the tofu well.

Blend (with a blender) the tofu, sugar, lemon juice, lemon essence  until a smooth paste is obtained and the sugar is melted. Add the pineapple and mix.

For the jelly:

juice of 2-3 oranges
juice of 2 lemons
raw sugar, to taste
2 teaspoons  agar – agar

Strain the orange and lemon juice. Cook it together with the sugar, stirring occasionally. When it starts boiling add the agar ( dissolved in a little bit of orange juice, otherwise it will form  lumps). Cook it for 2 minutes,  stirring.  Allow to cool, check and stir  regularly because it hardens relatively quickly.

Whipped cream for garnish –  add 1/2 teaspoon of lemon essence (see recipe here )

Assembling the cake :

Remove the base from the spring form and wash the form (to prevent sticking later).
Replace the base cake in the spring form, add the  tofu cream and  spread evenly .

Garnish as desired with lemon slices .

Pour carefully the jelly on top and refrigerate it.

Before serving remove the cake from the spring form ( use a knife to release the cake from the side of the form ), place the cake on a platter and garnish with coconut cream .

tort lamaie3

Lemon-pineapple cake