Deprecated: Creation of dynamic property WPGO_Plugins\Simple_Sitemap\Constants::$plugin_data is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/lib/classes/class-constants.php on line 36 Deprecated: Creation of dynamic property WPGO_Plugins\Simple_Sitemap\Constants::$freemius_slug is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/lib/classes/class-constants.php on line 37 Deprecated: Creation of dynamic property WPGO_Plugins\Simple_Sitemap\Constants::$main_menu_label is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/lib/classes/class-constants.php on line 38 Deprecated: Creation of dynamic property WPGO_Plugins\Simple_Sitemap\Constants::$plugin_slug is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/lib/classes/class-constants.php on line 39 Deprecated: Creation of dynamic property 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dynamic property WPGO_Plugins\Simple_Sitemap\Settings_Welcome::$utility is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/lib/classes/plugin-admin-pages/class-settings-welcome.php on line 33 Deprecated: Creation of dynamic property WPGO_Plugins\Simple_Sitemap\Settings_Welcome::$welcome_slug is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/lib/classes/plugin-admin-pages/class-settings-welcome.php on line 38 Deprecated: Creation of dynamic property WPGO_Plugins\Plugin_Framework\Upgrade_FW::$custom_plugin_data is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/api/classes/upgrade.php on line 17 Deprecated: Creation of dynamic property WPGO_Plugins\Simple_Sitemap\Custom_Sitemap_Endpoints::$rest_api_namespace is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/shared/rest-api-endpoints.php on line 25 Deprecated: Creation of dynamic property AllInOneFavicon::$aioFaviconSettings is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/all-in-one-favicon/all-in-one-favicon.php on line 96 Deprecated: Creation of dynamic property AioFaviconFrontend::$aioFaviconSettings is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/all-in-one-favicon/includes/aio-favicon-frontend.php on line 29 Deprecated: Creation of dynamic property FaviconRenderHelper::$aioFaviconSettings is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/all-in-one-favicon/includes/favicon-render-helper.php on line 28 Deprecated: Creation of dynamic property FaviconRenderHelper::$aioFaviconType is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/all-in-one-favicon/includes/favicon-render-helper.php on line 29 Deprecated: Creation of dynamic property AioFaviconFrontend::$faviconRenderHelper is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/all-in-one-favicon/includes/aio-favicon-frontend.php on line 30 Month: November 2014 - fleursvegankitchen1

TiramisuTiramisuTiramisuTiramisu

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.

tiramisu3

Wash and dry the form and put the base back into it.

tiramisu4

For syrup:

75 ml amaretto (Disaronno)
150 ml coffee (espresso)

Mix the amaretto with the coffee and pour evenly over the base. Set aside until the syrup is completely absorbed.

tiramisu5

For the cream:

1 packet Silken tofu (350 g)
1 packet vegetable whipping cream (250 g)
3 tablespoons vegan sugar
1 1/2 teaspoons vanilla essence

Wisk the  cream until stiff.

Blend the silken tofu with the sugar and vanilla essence until the sugar has dissolved.

Add it to the cream and mix gently.

Pour over the base and spread evenly.

tiramisu6

Refrigerate for at least an hour.

Before serving sprinkle cocoa powder on top.

tiramisu7tiramisu8Pentru 5-6 portii:

forma de cuptor de aprox. 17 x 21 cm

1 lingura cacao

Pentru blat:

1 cana faina
putin mai mult de 1/2 cana lapte soia
1/3 cana zahar vegan
3 linguri ulei
1 lingurita praf de copt

putina margarina vegana pentru uns forma

Se amesteca toate ingredintele pana cand zaharul s-a topit.

Se unge o forma de cuptor cu putina margarina si se tapeteaza cu faina. Se toarna compozitia in forma si se coace, in cuptorul incins in prealabil, la foc mediu (175 C) timp de aprox. 30 minute. Se incearca cu un pai daca este copt inauntru altfel se continua coacerea inca cateva minute.

Se lasa sa se raceasca putin. Se scoate din forma, se niveleaza taindu-se partea crescuta de deasupra.

tiramisu3

Forma se spala si se sterge cu un prosop de bucatarie. Se reaseaza blatul in forma.

tiramisu4

Pentru sirop:

75 ml amaretto (Disaronno)
150 ml cafea (espresso)

Se amesteca amaretto cu cafeaua si se toarna uniform peste blat. Se lasa deoparte pana pana cand siropul este in totalitate absorbit.

tiramisu5

Pentru crema:

1 pachet silken tofu (350 g)
1 pachet frisca vegetala lichida (250 g)
3 linguri zahar vegan
1 1/2 lingurite esenta de vanilie

Se bate frisca pana cand se intareste.

Toful se pune in blender impreuna cu zaharul si esenta de vanilie. Se mixeaza pana cand zaharul s-a topit.

Se adauga peste frisca si se amesteca cu grija.

Se toarna peste blat si se intinde uniform.

tiramisu6

Se da la frigider pentru cel putin o ora.

Inainte de servire se pudreaza cu cacao.

tiramisu7tiramisu8tiramisu2

Per 5-6 porzioni:
leccarda da forno circa 17 x 21 cm
1 cucchiaio di cacao in polvere
Per la base:
1 tazza di farina
poco più di 1/2 tazza di latte di soia
1/3 di tazza di zucchero vegan
3 cucchiai di olio
1 cucchiaino di lievito in polvere
margarina vegana per ungere la leccarda
Mescolate tutti gli ingredienti fino a che lo zucchero non sia sciolto.
Ungete la teglia con un po’ di margarina e spolverate con la farina.
Versate il composto nella teglia e fate cuocere, nel forno preriscaldato, a temperatura media (175 C) per circa 30 minuti. Controllate con una cannuccia/uno stecchino se l’interno è cotto, altrimenti continuate a cuocere per alcuni minuti.
tiramisu3
Lasciate raffreddare un po’. Togliete la base dalla teglia, livellatela tagliando la parte superiore.
tiramisu4
Lavate ed asciugate la teglia e riposizionatevi sopra la base.
Per lo sciroppo:
75 ml di amaretto (Disaronno)
150 ml di caffè (espresso)
Mescolate l’amaretto con il caffè e versate in modo uniforme sulla base. Mettete da parte fino a che lo sciroppo non sia stato assorbito completamente.
tiramisu5
Per la crema:
1 confezione di tofu vellutato (350 g)
1 confezione di panna liquida vegetale (250 g)
3 cucchiai di zucchero vegan
1 1/2 cucchiaini di essenza di vaniglia
Sbattete la panna con la frusta fino a che non sia ben densa.
Frullate il tofu vellutato con lo zucchero e l’essenza di vaniglia finché lo zucchero si sia sciolto.
Aggiungetelo alla panna e mescolate delicatamente.
Versate sulla base e distribuite in modo uniforme.
tiramisu6
Lasciate raffreddare in frigo per almeno un’ora.
Prima di servire spolverizzate la cima con cacao in polvere.
tiramisu7
tiramisu8




Lentil pate Pateu de linteLinzen pate

022pateu linte

Lentil pate

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 alcohol has evaporated. Add the tomato puree dissolved in a little bit of water from the cooked lentils. Continue cooking for another 3-4 minutes.  Add salt and pepper to taste.

Put all the ingredients in a food processor / blender and process/blend until smooth. If needed add a little bit more water from the cooked lentils until you obtain the  consistency of a pate.

022pateu linte

Pateu de linte

1 cana linte verde
2 frunze dafin
10-15 boabe de piper
2 linguri ulei
1 ceapa, taiata marunt
3-4 catei usturoi, taiati marunt
2 lingurite cimbru
1 lingurita boia dulce
1 lingura bulion de rosii
1 pahar vin sec alb
sare, piper, dupa gust

Lintea se spala bine si se pune la fiert impreuna cu frunzele de dafin si boabele de piper in 3 cani de apa. Daca este nevoie se mai adauga apa pe parcurs.

Cand lintea a fiert se surge de apa (care se pastreaza separat),  se indeparteaza frunzele de dafin si boabele de piper.

Se incinge 1 lingura de ulei intr-o tigaie si se calesc ceapa si usturoiul timp de 3-4 minute. Se adauga vinul, restul condimentelor si se fierbe, descoperit, pana cand ceapa este patrunsa si alcoolul s-a evaporat. Se adauga bulionul de rosii dizolvat in putina apa in care a fiert lintea. Se continua fierberea inca 3-4 minute. Se potriveste de sare si piper.

Se pun toate ingredientele intr-un robot de bucatarie/blender si se mixeaza pana cand se obtine o pasta fina. Daca este nevoie se mai adauga putina apa in care a fiert lintea pana cand se obtine consistenta unui pateu.022pateu linte




Creme caramelCrema de zahar arsCreme caramelCreme caramel

crema zahar ars1

Creme caramel

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 caramelized sugar.

Allow to harden at room temperature.

crema zahar ars2

Crème caramel

Place a serving dish on top of the ramekin and turn upside down.

Consume it directly or  keep it in the refrigerator, in forms, until the next day.

Note: for more servings you can prepare one big crème caramel, in a large form  adjusting the quantities to the the size of the form.

Follow the prescribed amount of agar-agar otherwise it can harden too much.

crema zahar ars1

Crema de zahar ars

Pentru 4 portii (forme de aprox. 100ml):

500 ml lapte de soia
2 pachetele zahar vanilat (sau 2 linguri zahar brut + 1 lingurita esenta de vanilie)
2 lingurite agar-agar
1/4 lingurita turmeric (curcuma), pentru culoare

5-6 linguri zahar brut, pentru caramel

Se pun 5-6 linguri de zahar intr-o craticioara, se topeste la foc mic, pana cand capata o culoare de chihlimbar. Se toarna  in formele pentru crema astfel incat sa avem un strat de 3-4 mm.

Agar-agar-ul se dizolva in putin lapte de soia.

Restul laptelui de soia se pune la fiert împreuna cu zaharul vanilat si turmericul. Se amesteca pana cand zaharul s-a topit, se lasa sa dea un clocot apoi se adaugă agar-agar-ul si se continuă  fierberea înca 2 minute.

Se toarna in forme, peste zaharul caramelizat.

Se lasa sa se intareasca la temperatura camerei.

crema zahar ars2

Crema de zahar ars

Cand s-a intarit se rastoarna pe farfurioare.

Se consuma direct sau se poate pastra in frigider,in forme, pana a doua zi.

Nota: pentru mai multe portii se poate pregati o singura crema de zahar ars, intr-o forma mare (cratita, vas de iena) iar cantitatile se vor adapta in functie de marimea vasului.

Respectati cantitatea prescrisa de agar-agar altfel risca sa se intareasca prea tare.crema zahar ars1crema zahar ars1

Per 4 porzioni (stampi da circa 100 ml):
500 ml di latte di soia
2 confezioni di zucchero vanigliato (oppure 2 cucchiai di zucchero di canna grezzo + 1 cucchiaino di estratto di vaniglia)
2 cucchiaini di agar – agar
1/4 di cucchiaino di curcuma, per dare colore
5-6 cucchiai di zucchero grezzo di canna, per il caramello
Mettete 5-6 cucchiai di zucchero di canna in un piccolo tegame, fatelo fondere a fiamma bassa finché non assume un bel colore ambrato. Versatelo negli stampini così da ottenere uno strato di 3-4 mm di caramello.
Fate sciogliere l’agar – agar in poco latte di soia.
Mescolate il latte di soia rimanente con lo zucchero vanigliato e la curcuma.
Mescolate fino a che lo zucchero non sia sciolto, portate ad ebollizione, quindi aggiungete l’agar – agar e cuocete per 2 minuti.
Versate negli stampini sullo zucchero caramellato.
Lasciate rapprendere a temperatura ambiente.
crema zahar ars2
Appoggiate un piatto da portata sulla terrina e rovesciatela a testa in giù.
Consumatelo subito o conservatelo in frigo, negli stampini, fino al giorno seguente.
Nota: se volete aumentare le porzioni potete preparare un’unico grande crème caramel, in uno stampo più capiente, aggiustando le dosi a seconda delle dimensioni dello stampo.
Attenetevi scrupolosamente alle quantità di agar – agar prescritte, altrimenti il crème caramel può risultare troppo denso.




Poached pears in red winePere in sos de vin rosuGepocheerde peren in rode wijn

pere in sos

Poached pears in red wine

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.

pere in sos2

Poached pears in red wine

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.

pere in sos

Pere in sos de vin rosu

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, zaharul, scortisoara si anasonul la fiert. Se lasa sa dea cateva clocote apoi se adauga perele. Se mai adauga apa daca este nevoie, atat cat sa acopere perele, se acopera cu un capac si se lasa sa fiarba la foc mic (aprox. 20 minute) pana cand perele sunt patrunse.

pere in sos2

Pere in sos de vin rosu

Se scot perele pe un platou iar sosul se lasa sa fiarba in continuare, la foc potrivit, pana cand scade la jumatate.

Se pot servi simple sau impreuna cu inghetata vegana de vanilie.pere in sos




Pumpkin mousseMousse de dovleacPompoen mousseMousse di zucca

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.

desert dovleac1

Pumpkin puree

desert dovleac2

Pumpkin puree

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.

Se coace in cuptor pana cand se inmoaie (se incearca cu o furculita).

Se lasa la racit. Se indeparteaza coaja si se mixeaza impreuna cu zaharul, cu ajutorul unui mixer vertical sau robot de bucatarie, pana cand se obtine o pasta fina.

Se adauga stafidele, romul, nucile si se amesteca.

desert dovleac2

Piure de dovleac

desert dovleac1

Piure de dovleac

desert dovleac2Per 4-6 porzioni:
1 kg di zucca
1 cucchiaio di zucchero di canna grezzo (o a piacere)
1/2 tazza di uvetta inzuppata nel rum (incluso il rum)
1/2 tazza di noci, tritate
Lavate la zucca, rimuovete i semi e tagliate a pezzi.
Cuocete in forno fino a che non diventa tenera (controllate che sia pronta con una forchetta).
Lasciate raffreddare. Togliete la buccia e frullate/lavorate assieme allo zucchero fino a che non sia ben amalgamata, servendovi di un mini pimer o di un robot da cucina.
Aggiungete l’uvetta, il rum e le noci e mescolate.




Lentil stewIahnie de linteLinzen schotelStufato di lenticchie

iahnie linte

Lentil stew

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) and the lentils.

Cook for another few minutes. Add salt and pepper to taste.

Serve  with pickles or as garnish.

iahnie linte

Iahnie de linte

Pentru 4 portii:

250 g linte verde
1 ardei gras, taiat marunt
1 ceapa, taiata fin
4 catei de usturoi, taiati marunt
2 frunze dafin
1 lingurita cimbru
3-4 linguri bulion de rosii
1 lingura ulei
sare si piper, dupa gust

Lintea se spală bine și se fierbe în apă împreună cu frunzele de dafin.  Dupa ce a fiert se strecoara dar apa in care a fiert se pastreaza separat.

Se incinge uleiul intr-o cratita si se adauga ceapa. Se caleste 2-3 minute apoi se adauga ardeiul gras si se continua calirea pentru inca cateva minute.

Se adauga putina apa in care a fiert lintea, cimbrul si usturoiul. Se acopera si se lasa sa fiarba, amestecand din cand in cand,  pana cand legumele sunt patrunse.

Se adauga bulionul de rosii si, daca este nevoie,  inca putina apa in care a fiert lintea si lintea fiarta.

Se lasa sa dea cateva clocote. Se potriveste de sare si piper.

Se poate servi simpla cu muraturi sau ca si garnitura.

iahnie linteiahnie linte

Per 4 porzioni:
250 g di lenticchie verdi
1 peperone, tagliato a pezzetti
1 cipolla, finemente tritata
4 spicchi d’aglio, tritati finemente
2 foglie d’alloro
1 cucchiaino di timo
3-4 cucchiai di concentrato di pomodoro
1 cucchiaio di olio evo
sale e pepe, a piacere
Lavate bene le lenticchie e cuocetele in acqua con le foglie d’alloro. Scolatele ma conservate l’acqua separatamente.
Fate scaldare l’olio in un tegame ed aggiungete la cipolla. Fate soffriggere per 2-3 minuti, quindi aggiungete il peperone e continuate a rosolare qualche altro minuto.
Aggiungete un po’ d’acqua di cottura delle lenticchie, il timo e l’aglio. Coprite e cuocete a fuoco lento, mescolando di tanto in tanto, fino a che le verdure non si siano ammorbidite.
Aggiungete il concentrato di pomodoro e, se necessario, altra acqua (dove avete cotto le lenticchie) e le lenticchie.
Fate cuocere qualche altro minuto. Aggiustate di sale e pepe.
Servite con dei sottaceti o come contorno.




Pumpkin strudelStrudel cu dovleacPompoen strudelStrudel di zucca

strudel dovleac4

Pumpkin strudel

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).

strudel dovleac1

Pumpkin strudel

Divide the dough  into four equal parts.

Sprinkle a little flour on the work surface and roll the dough lengthwise, using a rolling pin, to a thickness of 3-4 mm.

Add 1/4 of the amount of pumpkin, close  the ends and roll.

strudel dovleac2

Pumpkin strudel

Grease an oven tray and put the strudels in it.

strudel dovleac3

Pumpkin strudel

Brush them with a little bit soy milk for a nice color.

Bake them in the preheated oven, on medium heat (175 C) for about 30-40 minutes.

Serve warm (if they get colder the dough harden).

Note: you can also use filo dough.

strudel dovleac4

Strudel cu dovleac

Pentru 4 bucati mari:

Pentru aluat:

500 g faina
1 cana apa calduta
3 linguri zahar brut
3 linguri ulei
1 lingurita otet
un varf de cutit de sare

Se amesteca toate ingredientele si se framanata cateva minute. Aluatul trebuie sa fie elastic dar moale. Se pune intr-un castron, se acopera cu o folie de plastic sau un servet curat de bucatarie si se lasa sa stea, la temperature camerei, cel putin 30 minute.

Cat aluatul se odihneste se prepara umplutura.

Pentru umplutura:

8 cani dovleac ras
3 linguri zahar brut
2 linguri ulei

Se incinge uleiul intr-o cratita mare, se adauga dovleacul ras si zaharul si se celeste, amestecand din cand in cand, pana cand dovleacul s-a inmuiat putin (aprox. 10 minute).

strudel dovleac1

Strudel cu dovleac

Aluatul se imparte in 4 parti egale.

Se presara putina faina pe suprafata de lucru si se intinde pe lungime, cu ajutorul unui facalet, la o grosime de 3-4 mm.

Se adauga 1/4 din cantitatea de dovleac, se inchide la capete si se ruleaza.

strudel dovleac2

Strudel cu dovleac

Se aseaza in tava de cuptor unsa cu putin ulei.

strudel dovleac3

Strudel cu dovleac

Se unge fiecare strudel cu putin lapte de soia.

Se coc in cuptorul incins in prealabil, la foc mediu (175 C) aprox. 30-40 minute.

Se sevesc calzi (cand se racesc coca se intareste).

Nota: Se poate folosi si aluat filo.strudel dovleac4strudel dovleac4

Per 4 pezzi grandi:
Per la pasta:
500 g di farina
1 tazza di acqua calda
3 cucchiai di zucchero di canna grezzo
3 cucchiai di olio
1 cucchiaino di aceto
1 pizzico di sale
Mischiate tutti gli ingredienti ed impastate per alcuni minuti. L’impasto deve risultare elastico ma soffice. Mettetelo in una ciotola, coprite con una pellicola di plastica o con uno strofinaccio da cucina pulito e lasciate riposare, a temperatura ambiente, per almeno 30 minuti.
Nel frattempo preparate il ripieno.
Per il ripieno:
8 tazze di zucca grattugiata
3 cucchiai di zucchero di canna grezzo
2 cucchiai di olio
Scaldate l’olio in una padella ampia, aggiungete la zucca grattugiata e lo zucchero e cuocete, mescolando di tanto in tanto, fino a che la zucca non si sia ammorbidita leggermente (circa 10 minuti).
strudel dovleac1
Dividete l’impasto in 4 parti uguali.
Spargete un po’ di farina sul piano di lavoro e stendete la pasta per il lungo, usando un mattarello, fino ad ottenere uno spessore di 3-4 mm.
Farcite con 1/4 della quantità totale di zucca, chiudete le estremità e arrotolate.
strudel dovleac2
Ungete una teglia da forno e sistematevi sopra gli studel.
strudel dovleac3
Spennellateli con un po’ di latte di soia per una bella doratura.
Fateli cuocere nel forno preriscaldato, a temperatura media (175 C) per circa 30-40 minuti.
Servite caldi (se si rafffreddano la pasta tende ad indurirsi).
Nota: potete usare anche la pasta fillo.




Tricolor quinoa puddingQuinoa tricolora cu lapte vegetal Driekleur quinoabrij

quinoa cu lapte

Tricolor quinoa pudding

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.

quinoa cu lapte

Quinoa tricolora cu lapte vegetal

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 laptele vegetal.

Se fierbe timp de 8 minute la foc mic, se ia dupa foc, se adauga fructele goji, se amesteca si se lasa acoperita cu un capac inca 10 minute.

Se serveste calda.quinoa cu lapte




PancakesClatitePannenkoekenPancake

clatite

Pancakes

For approx7 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..

clatite

Clatite

Pentru aprox. 7 clatite medii:

1 cana apa minerala
1 cana lapte de soia cu aroma de vanilie (sau lapte de soia natural + 1 lingura zahar + 1/2 lingurita esenta de vanilie)
1 1/2 cana faina
1/4 lingurita curcuma (turmeric), optional (pentru culoare)

ulei pentru uns tigaia

Se amesteca toate ingredientele cu ajutorul unui tel sau mixer. Daca este nevoie se mai adauga putina apa minerala/lapte vegetal pana cand se obtine consistenta alauatului de clatite.

Se unge tigaia cu putin ulei, se lasa sa se incinga bine, la foc mediu. Se toarna un polonic din compozitie si se intinde uniform miscand tigaia in directia dorita.

Se rumeneste pe ambele parti.

Se servesc calde umplute cu gem, dulceata, sirop , crema vegana de ciocolata etc.clatiteclatite

Per circa 7 pancake medi:
 
1 tazza di acqua di seltz
1 tazza di latte di soia aromatizzato alla vaniglia (oppure latte di soia + 1 cucchiaio di zucchero + 1/2 cucchiaino di estratto di vaniglia)
1 1/2 tazza di farina
1/4 cucchiaino di curcuma, opzionale (per dare colore)
 
olio per ungere la padella
Mescolate tutti gli ingredienti con una frusta o con un mixer fino a che non siano completamente amalgamati. Aggiungete più acqua di seltz o latte vegetale se necessario.
Fate scaldare una padella leggermente unta a fiamma medio alta. Versate una mestolata di pastella nella padella e distribuitela in modo uniforme, muovendo la padella nella direzione desiderata.
Fate dorare su entrambi i lati e servite ancora bollente con marmellata, sciroppo, pasta vegan di cioccolato etc…