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
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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,
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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
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For 4 servings: 1 kg sauerkraut, finely 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
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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
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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
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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
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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
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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
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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
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