300 g natural soy yogurt 1 large cucumber, finely chopped a handful fresh mint, finely chopped salt, to taste Mix all ingredients. Served chilled as an accompaniment to Indian dishes (curry, pakoras, etc). Very refreshing sauce, ideal for hot summer days.
Monday July 13th, 2015Appetizers on by : fleur Tags: aperitive vegane, mancare indiana, mancare vegana, retete vegane, vegan recipes
For approx. 15 pieces: oil for frying 2 carrots, grated 1 medium zucchini, grated 150 g cabbage, finely sliced 1 sweet pepper, finely sliced a handful fresh coriander, finely chopped (optional) 1 1/2 cup chickpea flour 1 cup water 3 cm ginger (or 2 teaspoons ginger powder) 3 garlic cloves fresh chili, to taste (optional) 1 teaspoon turmeric 2 tsp. coriander powder 1 small onion, finely chopped salt, to taste Make a paste from garlic, ginger and chili. Mix in a bowl the chickpea flour with the water , garlic, ginger and chili paste, coriander powder, turmeric and salt. Add the onion and the vegetables and mix well. Heat the oil in a pan.
Friday July 3rd, 2015Desserts on by : fleur Tags: ciocolata, deserturi vegane, mancare vegana, retete vegane, tofu, vegan recipes
springform 22-24 cm diameter (for 10 – 12 servings) For 1 base (prepare 2): 300 g flour 3 tablespoons cocoa powder 100 g raw sugar 125 ml sunflower oil 375 ml soy milk 2 teaspoons vanilla essence 1 pack baking powder (15g) a pinch of salt Mix all the ingredients until the sugar has dissolved. Grease the springform with a little bit of oil. Pour the mix into the form and bake (in the preheated oven) on medium heat (175 C), for 30-40 minutes. Ceck 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 springform and