Jam cake

prajitura cu gem1

For an oven tray of approx. 30/45 cm.

3 cups flour
1/2 cup raw sugar
1/2 cup sunflower oil
1/2 cup cold water
2 teaspoons vanilla essence
1 1/2 teaspoons baking powder
lemon / orange zest, optional

approx. 600 g fruit jam (1 1/2 jar)

Whisk  the water with the oil, sugar and vanilla essence until the sugar has dissolved. Add the baking powder and  flour and knead.

Put 1/3 of the dough in the freezer for about 30 minutes.

Roll the remaining dough to the tray size. Place it in the tray and spread the jam evenly on top of the dough.

Grate the dough from the freezer on top of the jam.

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

Allow to cool then cut into pieces.




Creamy beetroot soup

supa sfecla

For 6 servings:

1/2 kg beets (4 medium pieces), chopped
1 onion, chopped
1 carrot, sliced
1 potato, chopped
1 parsnip, sliced (optional)
1 bay leaf
salt and pepper, to taste

grated horseradish, to taste
olive oil, to taste

Put the beets in a soup pot  and add 1.5 l water. Cover and simmer for approx. 10 minutes.

Add the remaining vegetables and the bay leaf.

When the  vegetables are cooked remove the bay leaf then blend it until smooth.

Add salt and pepper to taste.

Garnish the plate with grated horseradish and a little bit olive oil and eventually  finely chopped parsley.




Brussels sprouts in tomato sauce

mancare de v bruxelles

For 4 servings:

1 kg Brussels sprouts, finely chopped
2 onions, finely chopped
2 tablespoons tomato paste
1 bunch of dill, finely chopped
1 teaspoon paprika powder
2 tablespoons oil
salt and pepper, to taste

Stir fry the onions, in oil, for 2-3 minutes. Add the cabbage and very little water. Cover and simmer, stirring frequently. Add more water if needed. When the cabbage is softened ( 5-6 minutes) add the tomato paste (diluted in 1/2 cup water) and  paprika powder. Cook for another 2-3 minutes. Add salt and pepper to taste.

Garnish with finely cut dill.

Serve with polenta/bread or various dishes of tofu/soy/seitan.

Variation: You can add little pieces of smoked tofu.




Banana bread

banana bread1

1 1/2 cup flour 
3 large ripe bananas
1/2 cup raw sugar
1/2 cup sunflower oil
1 1/2 teaspoon baking powder
a pinch of salt

1 teaspoon vanilla essence
1/2 teaspoon cinnamon powder
1/2 cup sunflower seeds (optional)
1/2 cup raisins (optional)

Blend the bananas with the sugar until smooth.

Mix all ingredients.

Grease a oven cake form with a little oil, pour the mixture into it and bake over medium heat (175C) for approx. 50 minutes.

Allow to cool a little bit before cutting slices.




Brussels sprouts and tempeh in tomato sauce

varza bruxelle cu tempeh

For 2-3 servings:
500 g Brussels sprouts, trimmed
350 g  tempeh (or tofu), cubed
2 onions, finely sliced
2 teaspoons dill (dried or fresh), finely chopped
2 tablespoons tomato paste
salt and pepper, to taste
4 tablespoons olive oil
Fry the tempeh (tofu) in 3 tablespoons of oil until golden brown.
Heat 1 tablespoon of oil in a saucepan  and add the onions. Stir fry for 2-3 minutes, add the Brussels sprouts and 2 tablespoons of water.
Cover and simmer , stirring regularly. When the water has evaporated  add again 1-2 tablespoons of water.

When the Brussels sprouts are tender (6-7 minutes) add the tomato paste diluted in very little water, dill, salt and pepper to taste. Cook for another 3-4 minutes.

At the end add the tempeh and mix.

Serve with salad or  pickles.

For weight loss bake the tempeh (tofu) in the oven without using oil.




Red lentil, carrots and ginger soup

supa linte+morcov2

For 4-5 servings:

150 g red lentils
1 onion, chopped
5 carrots, sliced
3 cm ginger, chopped (or 1 1/2 teaspoon ginger powder)
1 tbsp. tomato paste
1  bay leaf
salt and pepper, to taste

patunjel, finely chopped
lemon
olive oil

Wash the lentils thoroughly   and cook them  together with the onion, carrots, ginger and the bay leaf, in 1.5 l water .

When the lentils and vegetables are cooked remove the bay leaf than blend it until smooth.

Add the tomato paste, salt and pepper to taste  and cook for few minutes longer.

Garnish on the plate with parsley, lemon juice and olive oil, to taste.




Coconut cake

prajitura cocos

300 g flour
6-7 tablespoons coconut flakes
150 g raw sugar
125 ml sunflower oil
375 ml coconut milk (if you use the canned coconut milk than dilute it with water, 1/2 coconut milk, 1/2 water)
1 teaspoon orange flower water (or vanilla essence)

2 teaspoons baking powder
a pinch of salt

oven form approx. 40/25 cm

Mix all the ingredients  until the sugar is dissolved.

Grease the oven form with a little bit of oil. Pour the mix into the form and bake  (in the preheated oven) on medium heat (175 C), for about 30 minutes. Check with a straw if the dough is baked inside, if the dough sticks to the straw bake for a few minutes longer.

Allow  to cool, remove from the form and cut into pieces.

Garnish with coconut flakes.




Sauerkraut soup

ciorba de varza murata

For 6-8 servings:

1/2 kg sauerkraut, finely chopped
1 onion
2 carrots
1 parsnip
2 potatoes
1 celery or a little bit of celeriac
a handful  frozen peas
1 can diced tomatoes  (400g)
1 bay leaf
10 peppercorns
1-2 tablespoons olive oil
lovage (or parsley), finely chopped

Cook the sauerkraut  together with the bay leaf and peppercorns  in 3 l water .

Finely chop all  the vegetables. When the sauerkraut is almost cooked add the vegetables. Add more sauerkraut juice or water, to taste.

When the vegetables are cooked add the olive oil and the lovage.




Chocolate ganache topped with mango mousse

ganache

200 g good quality pure chocolate, more than 72% cocoa
200 ml liquid vegetable whipped cream

Bring the liquid whipped cream to a boil.  Allow it to cool slightly.

Break the chocolate  into small pieces and melt it au bain marie.

When the chocolate is melted, pour it little by little, over the cream,  stirring continuously.

Mango mousse:

1 large mango
100 ml vegetable whipped cream

Peel the mango , cut into pieces and blend until smooth.

Mix it with the whipped cream.

Refrigerate for at least half an hour than pour over the ganache. Serve directly.




Chocolate truffels

trufe

200 g good quality pure chocolate, more than 72% cocoa
150 ml liquid vegetable whipped cream
1-2 tablespoons disaronno or cognac (to taste)
1 tablespoon coconut oil
1-2 tablespoons cocoa powder

Bring the liquid whipped cream to a boil.  Allow it to cool slightly.

Break the chocolate  into small pieces and melt it au bain marie.

When the chocolate is melted, pour it little by little, over the cream,  stirring continuously.

Add the melted coconut oil (also au bain marie) and disaronno or cognac. Mix well.

Refrigerate for at least 2-3 hours.

Sift the cocoa powder onto a plate.

With 2 teaspoons, spoon round balls of the chocolate mixture  (or with a melon baller).

Roll each ball through cocoa powder.

Variation: Instead of cocoa you can use also dried coconut flakes  or ground hazelnuts.