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New vegan help guide Ghid ajutator pentru veganul incepatorNew vegan help guide

<!--:en-->New vegan help guide <!--:--><!--:ro-->Ghid ajutator pentru veganul incepator<!--:--><!--:nl-->New vegan help guide<!--:-->
Comments : 1 Posted in : Nutrition on by : fleur
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Va prezentam cateva idei utile pentru a facilita trecerea la stilul de viata vegan. Camara cu alimente: Leguminoase (fasole, naut, linte, soia boabe) – uscate sau la conserve (alegeti conservele la borcan). Nelipsite in alimentatia zilnica; Paste integrale (spaghete, penne, taietei etc); Orez integral; Faina, gris, malai, Zahar brut, nerafinat; Pentru prajituri si fainoase: praf de copt, drojdie de bere uscata, diverse esente (de rom, vanilie,lamaie); Ulei de floarea soarelui – pentru gatit, ulei de masline si in – pentru salate; Otet (balsamic); Fulgi de drojdie inactiva; Conserve de rosii la borcan (intregi sau taiate), bulion de rosii, suc de rosii (daca este posibil preparat in casa). Condimente: piper, frunze
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Tangerine sorbetSorbet de mandarineMandarijnjes sorbetSorbetto al mandarino

<!--:en-->Tangerine sorbet<!--:--><!--:ro-->Sorbet de mandarine<!--:--><!--:nl-->Mandarijnjes sorbet<!--:--><!--:it-->Sorbetto al mandarino<!--:-->
Posted in : Desserts on by : fleur
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For 4 servings: 100 g raw sugar 150 ml water 400 ml fresh tangerine juice Put the water and sugar in a saucepan and boil for 5-6 minutes (do not stir!!). Allow to cool. Add the tangerine juice and mix well. Put the mixture into a container with a lid and place it in the freezer. After about an hour remove from the freezer and stir well with a spoon (to prevent  crystals formation). Repeat the process 2-3 times. Pentru 4 portii: 100 g zahar brut 150 ml apa 400 ml suc proaspat de mandarine Se pun apa si zaharul intr-o craticioara si se fierb 5-6 minute (fara a amesteca!!). Se lasa la racit. Se adauga sucul de
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Creamy tomato-lentil soupSupa crema de rosii cu linteTomaten-linzensoepZuppa cremosa di lenticchie al pomodoro

<!--:en-->Creamy tomato-lentil soup<!--:--><!--:ro-->Supa crema de rosii cu linte<!--:--><!--:nl-->Tomaten-linzensoep<!--:--><!--:it-->Zuppa cremosa di lenticchie al pomodoro<!--:-->
Posted in : Soups, Weight loss recipes on by : fleur
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For 4-6 servings: 1 cup red lentils, well washed 2 cans  a 400 g  (diced of whole) tomatoes 2 onions, finely chopped 1 head of garlic, chopped 1 bay leaf 1 teaspoon rosemary 2 teaspoons oregano 1-2 tablespoons olive oil salt and pepper, to taste fresh basil, finely chopped (optional) Stir fry the onions and garlic, in olive oil, for 2-3  minutes. Add the lentils, bay leaf, rosemary, oregano and 3 cups of water. Cook for about 10 minutes then add the tomatoes. When everything is cooked (10-15 minutes) remove the bay leaf and blend until smooth. Add salt and pepper to taste. Add  fresh basil on plate. Pentru 4-6 portii: 1 cana linte rosie, bine spalata 2
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Lentils sauer soupCiorba de linteLinzensoep

<!--:en-->Lentils sauer soup<!--:--><!--:ro-->Ciorba de linte<!--:--><!--:nl-->Linzensoep<!--:-->
Posted in : Soups, Weight loss recipes on by : fleur
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For 6 servings: 500 g bruin lentils (not red!!) 500 g vegetables for soup (carrots, onions, parsnips, celery, potato, peas, cauliflower, etc.) 500 g ripe tomatoes, diced /  400 g can diced tomatoes 2 bay leaves 1 teaspoon paprika powder juice from 1-2 lemons, to taste 2 tablespoons olive oil 1 bunch lovage/dille salt and pepper, to taste Wash the lentils  and cook them in 2 l water together with the bay leaves. When the lentils are half cooked add the chopped vegetables. Continue to cook for another 5-6 minutes  than add the  tomatoes, paprika powder and the lemon juice. Add more water if needed. When the lentils and  the vegetables are cooked  add salt and pepper to taste. Garnish
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Sauerkraut stamppotStamppot cu varza murataZuur­kool­stamp­pot

<!--:en-->Sauerkraut stamppot<!--:--><!--:ro-->Stamppot cu varza murata<!--:--><!--:nl-->Zuur­kool­stamp­pot<!--:-->
Posted in : Main dishes, Side dishes on by : fleur
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For 4-6 servings: 1.5 kg potatoes, peeled and cut in half 1 kg sauerkraut, finely chopped 10-15  peppercorns 2 bay leaves 2-3 tablespoons olive oil Cook the potatoes, sauerkraut, bay leaves and peppercorns,  in water enough to cover. Cover and simmer on medium heat. When the vegetables are cooked drain the water ( kept it separately), remove the bay leaves and mash. Add some water (from the potatoes and sauerkraut), little by little, until you get the consistency of a puree. Add the olive oil and mix well. Serve as side dish with soy, seitan, tempeh, etc. (in the picture above it is served with lentil burger). Variation: you can add a few tablespoons of nutritional yeast. Note: Stamppot
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Red lentil burgerBurger de linte rosieRode linzen burger

<!--:en-->Red lentil burger<!--:--><!--:ro-->Burger de linte rosie<!--:--><!--:nl-->Rode linzen burger<!--:-->
Posted in : Main dishes, Weight loss recipes on by : fleur
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For approx.. 10 pieces: 1 cup red lentils 3 tablespoons chickpea flour 1 large carrot 1 large onion 1 bell pepper a handful (frozen) peas a handful olives, finely chopped  2-3 garlic cloves, mashed 2 tablespoons seasoning mix (coriander-, cumin-, allspice-, paprika-, juniper-, garlic-, mustard powder etc.) 1 tablespoon mint (fresh or dried) 2 bay leaves salt and pepper, to taste Wash the lentils thoroughly and cook them together  with the bay leaves in 1 1/2 cup water. Check from time to time that they don’t stick to the bottom of the pan. When the lentils are cooked the water should be completely absorbed. Remove the bay leaves and allow it to cool. Process the carrot, onion, bell pepper and mint 
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Creamy cauliflower soupSupa crema de conopidaBloemkoolsoepVellutata di cavolfiore

<!--:en-->Creamy cauliflower soup<!--:--><!--:ro-->Supa crema de conopida<!--:--><!--:nl-->Bloemkoolsoep<!--:--><!--:it-->Vellutata di cavolfiore<!--:-->
Comments : 1 Posted in : Soups, Weight loss recipes on by : fleur
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For 3-4 servings: 450 g cauliflower, cut into pieces 1 large potato, cubed 1 onion, chopped fresh parsley, finely chopped olive oil, for garnish (optional) salt and pepper, to taste Cook the cauliflower, onion and potato  in 1 l water. When the vegetables are cooked  blend until smooth. Add salt and pepper to taste. Garnish with fresh parsley and a little bit olive oil. Pentru 3-4 portii: 450 g conopida, taiata in bucati potrivite 1 cartof mare, taiat cubulete 1 ceapa, taiata patrunjel, taiat marunt ulei de masline, pentru ornat (optional) sare si piper, dupa gust Se pun conopida, ceapa si cartoful la fiert in 1 l apa. Cand legumele au fiert se mixeaza totul cu
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Lentil pattiesChiftelute din linteLinzen balletjesPolpette di lenticchie

<!--:en-->Lentil patties<!--:--><!--:ro-->Chiftelute din linte<!--:--><!--:nl-->Linzen balletjes<!--:--><!--:it-->Polpette di lenticchie<!--:-->
Posted in : Appetizers, Weight loss recipes on by : fleur
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For 15-20 pieces: 1 cup red lentils 3 tablespoons chickpea flour 1 large carrot 1 large onion 1 bell pepper 2-3 garlic cloves, mashed 2 tablespoons seasoning mix (coriander-, cumin-, allspice-, paprika-, juniper-, garlic-, mustard powder etc.) 1 tablespoon mint (fresh or dried) 2 bay leaves salt and pepper, to taste Wash the lentils thoroughly and cook them together  with the bay leaves in 1 1/2 cup water. Check from time to time that they don’t stick to the bottom of the pan. When the lentils are cooked the water should be completely absorbed. Remove the bay leaves and allow it to cool. Process the carrot, onion, bell pepper and mint  using a food processor (or finely grate or chop them). Mix all
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Lentil bolognese pastaPaste cu linte bologneseLinzen bolognese pastaPasta al ragù bolognese di lenticchie

<!--:en-->Lentil bolognese pasta<!--:--><!--:ro-->Paste cu linte  bolognese<!--:--><!--:nl-->Linzen bolognese pasta<!--:--><!--:it-->Pasta al ragù bolognese di lenticchie<!--:-->
Comments : 2 Posted in : Appetizers, Main dishes on by : fleur
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For 4 servings: 500 g pasta, cooked 400 g puy lentils (or brown/green) 2 carrots, finely chopped 1 onion, finely chopped 2-3 garlic cloves, mashed 700 ml tomato passata 2 bay leaves 2 teaspoons oregano 1/2 glas wine 3 tablespoons lemon juice 1 tablespoon olive oil salt and pepper, to taste fresh basil, finely cut (optional) Wash the lentils and cook them in water with the bay leaves. Drain. Stir fry the the onion and  the carrots in oil for 2-3 minutes than add the tomato passata, wine and oregano. Cover and simmer on medium heat until the sauce has reduced. Add the garlic,  lentils, lemon juice, salt and pepper to taste and cook for another few minutes. Put the pasta
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