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TiramisuTiramisuTiramisuTiramisu

<!--:en-->Tiramisu<!--:--><!--:ro-->Tiramisu<!--:--><!--:nl-->Tiramisu<!--:--><!--:it-->Tiramisu<!--:-->
Comments : 3 Posted in : Christmas menu, Desserts on by : fleur
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For 5-6 servings: oven tray approx. 17 x 21 cm 1 tablespoon cocoa powder For the base: 1 cup flour slightly more than 1/2 cup soy milk 1/3 cup vegan sugar 3 tablespoons oil 1 teaspoon baking powder vegan margarine to grease the form Mix all ingredients  until the sugar has dissolved. Grease the form  with a little bit margarine and coat with flour. Pour the mixture into the form and bake, in the preheated   oven, on medium heat (175 C) for approx. 30 min. Check with a straw/toothpick if it is baked inside otherwise continue baking a few minutes longer. Allow to cool slightly. Remove the base from the form, level it cutting off the top. Wash and
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Lentil pate Pateu de linteLinzen pate

<!--:en-->Lentil pate <!--:--><!--:ro-->Pateu de linte<!--:--><!--:nl-->Linzen pate<!--:-->
Posted in : Appetizers, Christmas menu, Weight loss recipes on by : fleur
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1 cup green lentils 2 bay leaves 10-15 peppercorns 2 tablespoons oil 1 onion, chopped 3-4 cloves garlic, finely chopped 2 teaspoons thyme 1 teaspoon paprika powder 1 tbsp. tomato puree 1 cup dry white wine salt and pepper, to taste Wash the lentils thoroughly and cook them together with the bay leaves and peppercorns in 3 cups of water. If needed add more water. When the lentils are cooked drain but keep the water apart. Remove the bay leaves and peppercorns. Heat 1 tablespoon oil in a pan and stir fry the onion and garlic for 3-4 minutes.  Add the wine, the remaining spices and cook, uncovered, until the onion is soft and the
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Creme caramelCrema de zahar arsCreme caramelCreme caramel

<!--:en-->Creme caramel<!--:--><!--:ro-->Crema de zahar ars<!--:--><!--:nl-->Creme caramel<!--:--><!--:it-->Creme caramel<!--:-->
Comments : 2 Posted in : Desserts on by : fleur
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For 4 servings (forms of approx. 100ml): 500 ml soy milk 2 packages vanilla sugar (or 2 tablespoons raw sugar  + 1 teaspoon vanilla extract) 2 teaspoons agar-agar 1/4 teaspoon turmeric, for the color 5-6 tablespoons raw sugar, for the caramel Put 5-6 tablespoons of sugar in a small saucepan, melt it on low heat until it gets a nice  amber color. Pour it into the  forms so that you get a layer of 3-4 mm of caramel. Dissolve the agar-agar  in a little bit soy milk. Mix the remaining soy milk with the vanilla sugar and turmeric. Stir until the sugar has dissolved, bring to a boil then add the agar-agar and cook for 2 minutes. Pour into the forms, over the
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Poached pears in red winePere in sos de vin rosuGepocheerde peren in rode wijn

<!--:en-->Poached pears in red wine<!--:--><!--:ro-->Pere in sos de vin rosu<!--:--><!--:nl-->Gepocheerde peren in rode wijn<!--:-->
Posted in : Desserts on by : fleur
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3 pears, ripe but firm, peeled 1/2 cup raw sugar 1 cup red wine 2 cups water 1 cinnamon stick 1 star anise Put in a soup pan  the water, wine, sugar, cinnamon stick and anise star and bring it to a boil  then add the pears. Add more water if needed, enough to cover the pears. Cover and simmer (approx. 20 minutes) until the pears are done. Remove the pears to a platter and let the sauce simmer, on medium heat, until reduced by half. Serve plain or with vegan vanilla ice cream. 3 pere, coapte dar tari, decojite 1/2 cana zahar brut 1 cana vin rosu 2 cani apa 1 bat scortisoara 1 anason Se pun apa, vinul,
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Pumpkin mousseMousse de dovleacPompoen mousseMousse di zucca

<!--:en-->Pumpkin mousse<!--:--><!--:ro-->Mousse de dovleac<!--:--><!--:nl-->Pompoen mousse<!--:--><!--:it-->Mousse di zucca<!--:-->
Posted in : Desserts on by : fleur
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For 4-6 servings: 1 kg pumpkin 1 tablespoon raw sugar (or to taste) 1/2 cup raisins soaked in rum, including the rum 1/2 cup walnuts, crushed Wash the pumpkin, remove the seeds and cut into pieces. Bake in oven until tender (try with a fork if is ready). Allow to cool. Remove the peel and blend/process it together with the sugar until smooth, using a hand blender or a food processor . Add the raisins, rum and nuts and mix. Pentru 4-6 portii: 1 kg dovleac 1 lingura zahar brut (sau dupa gust) 1/2 cana stafide inmuiate in rom, inclusiv romul 1/2 cana nuci, sfaramate Dovleacul se spala, se curata de seminte si se taie in bucati potrivite.
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Lentil stewIahnie de linteLinzen schotelStufato di lenticchie

<!--:en-->Lentil stew<!--:--><!--:ro-->Iahnie de linte<!--:--><!--:nl-->Linzen schotel<!--:--><!--:it-->Stufato di lenticchie<!--:-->
Posted in : Main dishes, Side dishes, Weight loss recipes on by : fleur
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For 4 servings: 250 g green lentils 1 bell pepper, finely chopped 1 onion, finely chopped 4 cloves of garlic, finely chopped 2 bay leaves 1 teaspoon thyme 3-4 tablespoons tomato paste 1 tablespoon oil salt and pepper, to taste Wash the lentils well and cook them in water with the bay leaves.  Drain but  keep the water separate. Heat the oil in a saucepan and add the onion. Stir fry for  2-3 minutes then add the bell pepper and continue frying for a few minutes more. Add some water from the cooked lentils, the thyme and garlic. Cover and simmer, stirring occasionally, until the vegetables are soft. Add the tomato paste and, if needed, more water (from the cooked lentils)
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Pumpkin strudelStrudel cu dovleacPompoen strudelStrudel di zucca

<!--:en-->Pumpkin strudel<!--:--><!--:ro-->Strudel cu dovleac<!--:--><!--:nl-->Pompoen strudel<!--:--><!--:it-->Strudel di zucca<!--:-->
Posted in : Desserts on by : fleur
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For 4 large pieces: For the dough: 500 g flour 1 cup warm water 3 tablespoons raw sugar 3 tablespoons oil 1 teaspoon vinegar a pinch of salt Mix all ingredients and knead for a few minutes. The dough should be elastic but soft. Put it in a bowl, cover with plastic wrap or a clean kitchen towel and let it rest, at room temperature, at least 30 minutes.  Meanwhile prepare the filling. For the filling: 8 cups grated pumpkin 3 tablespoons raw sugar 2 tablespoons oil Heat the oil in a large saucepan, add the grated pumpkin and sugar and fry , stirring occasionally, until the pumpkin has softened slightly (approx. 10 minutes). Divide the dough  into four
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Tricolor quinoa puddingQuinoa tricolora cu lapte vegetal Driekleur quinoabrij

<!--:en-->Tricolor quinoa pudding<!--:--><!--:ro-->Quinoa tricolora cu lapte vegetal <!--:--><!--:nl-->Driekleur quinoabrij<!--:-->
Posted in : Breakfast, Desserts on by : fleur
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For 2-3 servings: 1 cup  (tricolor) quinoa 2 cups vanilla vegetable milk  (or natural vegetable milk  + 2 tablespoons raw sugar + 1/2 teaspoon vanilla essence) a handful of goji berries (optional) Wash well the quinoa and cook it in the vegetable milk. Cook for 8 minutes on low heat, set aside, add the goji berries, mix,cover with a lid and let it rest for about 10 minutes. Serve warm. Pentru 2-3 portii: 1 cana quinoa (tricolora) 2 cani lapte vegetal cu aroma de vanilie (sau lapte vegetal natural + 2 linguri zahar brut+ 1/2 lingurita esenta de vanilie) o mana de fructe goji (optional) Quinoa se spala bine si se pune la fiert in
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PancakesClatitePannenkoekenPancake

<!--:en-->Pancakes<!--:--><!--:ro-->Clatite<!--:--><!--:nl-->Pannenkoeken<!--:--><!--:it-->Pancake<!--:-->
Posted in : Breakfast, Desserts on by : fleur
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For approx.  7 medium pancakes: 1 cup soda water 1 cup vanilla soy milk (or soy milk + 1 tablespoon sugar + 1/2 teaspoon vanilla extract) 1 1/2 cup flour 1/4 teaspoon turmeric, optional (for the color) oil to grease the pan Mix all ingredients with a whisk or mixer until smooth. Add more soda water or vegetable milk if needed. Heat a lightly oiled  frying pan over medium high heat. Pour a ladle of the batter into the pan and spread evenly moving the pan in the desired direction. Brown on both sides and serve hot with jam, syrup, vegan chocolate paste etc.. Pentru aprox. 7 clatite medii: 1 cana apa
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