For 4-6 servings: 1 kg potatoes, peeled and cubed (or cut into wedges)  4 onions, finely chopped 5 tomatoes, diced 250 ml coconut milk (canned) chili / chili flakes, to taste 2 teaspoons mustard seeds 1 teaspoon coriander powder 1 teaspoon garam masala 2-3 curry leaves (optional) 1/2 teaspoon turmeric salt, to taste Heat the
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For 6-8 servings: seitan 2 zucchini 2-3 onions 2-3 sweet peppers For the seitan: 1 kg flour 1 teaspoon paprika powder 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 2 bay leaves 10 peppercorns The preparation of seitan is described here. Cook the seitan, whole, in water with the bay leaves and peppercorns, for about 30-35 minutes. Drain
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For 3-4 servings: seitan 2 zucchini 2-3 onions 2-3 sweet peppers For the seitan: 1 kg flour 1 teaspoon paprika powder 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 2 bay leaves 10 peppercorns The preperation of seitan is described here. Cook the seitan, whole, in water with the bay leaves and peppercorns, for about 30-35 minutes.
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For 2-3 servings: 2 large eggplants 1 onion, finely chopped 2 tomatoes, finely chopped 2-3 cloves of garlic, mashed (optional) 1 cm fresh ginger, grated (or 1 teaspoon ginger powder) fresh chili/chili powder, to taste 1/2 teaspoon cumin seeds 1 teaspoon coriander powder 1/2 teaspoon turmeric 1/2 teaspoon garam masala (optional) 1 tablespoon oil fresh coriander, finely
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[slideshow_deploy id=’1956′] For 4 servings: For the dough: 400 g flour 2 teaspoons dry yeast 200 ml water 4 tablespoons olive oil 1 teaspoon raw sugar a pinch of salt In a cup mix the yeast and sugar with little water. Let it rest until the yeast begins to ferment (approx. 10 minutes). Mix all ingredients and knead well. The
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For 6 servings: 3 large eggplants 6 bell peppers 2 onions, finely chopped 6-7 large ripe tomatoes, finely chopped 3 bay leaves 15 peppercorns 2 tablespoons oil salt to taste Heat the grill and bake the eggplants on each side until they are soft inside. Peel while they are still warm. Drain well and let them cool. Wash the sweet
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For 4 servings: 4-5  leeks, sliced 2 teaspoons oregano 1 teaspoon basil fresh chilli / chilli flakes, to taste (optional) 2 tablespoons olive oil salt and pepper, to taste Heat the oil in a saucepan, add the leeks, chili, oregano and basil. Cover and simmer on medium heat, stirring occasionally. When the leek has softened add salt and pepper. Pentru
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For 4 servings: 1 package spaghetti (500 g) For the sauce: 4 onions, roughly chopped 4 bell peppers, roughly chopped 1 kg ripe tomatoes, finely chopped a handful olives 3 teaspoons oregano 2 teaspoons basil 2 tablespoons olive oil 5-6 garlic cloves, mashed salt and pepper, to taste fresh basil for garnish Stir fry the onions in
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For 10 pieces: 1/2 cup couscous 300 g (10,5 oz) potatoes, cooked and mashed 1 zucchini, grated 3 carrots, finally grated 1/2 cup sweet corn (canned) 1 cup frozen peas 1 large onion, grated 5 cloves of garlic, mashed a pinch of cumin powder 2 teaspoons rosemary 1 teaspoon thyme 2 teaspoons  paprika powder fresh chili pepper
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For 4 servings: 1 kg potatoes, cut lengthwise in 4 2 bell peppers, sliced 1 onion, finely chopped 2 tomatoes, finely chopped (or 2 tablespoons tomato puree) 4-5 garlic cloves, finely sliced 2 teaspoons paprika powder a pinch of cumin 1 tablespoon oil salt and pepper, to taste Stir fry the onion in oil for 2-3 minutes. Add the
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