200 g faina, 100 g margarina, 100 g zahar pudra, 1 lingurita esenta de vanilie, 1/2 banana piure (in blender), 1 lingurita praf copt, 100 g stafide. Se freaca toate ingredientele (cu exceptia stafidelor) intr-un castron pana se incorporeaza omogen. La sfarsit se adauga  stafidele. Se ia o lingura din aluat si se pune pe tava de cuptor la o distanta de aprox. 3-4 cm unele de altele (in cuptor se extind). Se coc in cuptor aprox. 20 minute pana se rumenesc putin. Se lasa la racit in tava.

Pentru aprox. 30 perisoare: o cana granulat de soia 1/4 cana orez 2 linguri condimente pentru tocatura (sau un amestec de cimbru uscat, boia dulce, sare, piper, pudra de usturoi) 1/2 legatura patrunjel, taiat fin o ceapa potrivita, taiata foarte fin 5 linguri faina de naut Granulele de soia se fierb conform indicatiilor de pe pachet apoi se dau prin masina de tocat. Orezul se fierbe separat si se scurge de apa. Se amesteca toate ingredientele pana cand se obtine o pasta omogena. Se ia putina compozitie in mana si se strange, daca se desface se mai adauga putina faina de naut. Este posibil sa mai fie nevoie si de putina
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For about 12-15 pieces. To form the “egg white” I used a mold for chocolate eggs. You can also  use avocado shells or any other mold/container similar to boiled eggs cut in half, or even a round shape will work. I have tried to make  the “egg white” 3 different ways , the closest to the taste and texture  was the one with silken tofu   but if it is difficult to get it, you  can use only  vegetable milk, agar-agar and kala namak salt but the texture will be different than that of the real ones. Some recipes on the internet use only unsweetened almond milk. For an autenthic egg taste it is important to use  kala
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Se obtin 24 prajituri cu dimensiunea de 5 cm X 5 cm (atentie cand alegeti forma de cuptor, sa aiba aproximativ dimensiunile necesare, putin mai mare caci marginile blatului se vor indeparta. Eu am folosit un vas de yena de aprox. 23 cm lungime si 18 latime). Pasii de preparare: 1. Blatul 350 g faina 100 g zahar 375 ml lapte de soia 125 ml ulei de floarea soarelui 4 linguri de cacao 1 lingurita esenta de vanilie un varf de sare 1 pachet praf de copt Se amesteca cu un tel/mixer laptele de soia, uleiul, sarea, esenta de vanilie si zaharul pana cand zaharul s-a dizolvat. Se adauga faina, putin cate putin, avand
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For approx. 40 – 50 pieces 500 g chickpeas, soaked in water for about 12-15 hours 4-5 tablespoons  cold water 1 medium onion, finely chopped 5-6 cloves of garlic, mashed 1 parsley bunch, finely cut 1 coriander bunch, finely cut 3 tablespoons flour 1 teaspoon baking soda 2 teaspoons coriander powder 1 teaspoon  cumin powder 1 teaspoon paprika powder 1/2 teaspoon of cardamom powder chili powder, to taste (optional) salt sesame seeds, for coating (optional) sunflower oil for frying Process the chickpeas with a food processor, add the water, until a paste is obtained, but not mushy and holds itself together (you can also use a mincer/grinder, repeat the process 2-3 times). In a bowl, mix all
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 For 2 servings: 300 g tofu, drained well and cut into pieces 1 tablespoon tomato paste or 2-3 tablespoons tomato passata For the marinade: 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon paprika powder chili  powder or dried chili flakes, to taste (optional) salt and pepper, to taste 4-5 cloves garlic, mashed (or to taste) 2-3 tablespoons olive oil Mix the spices (oregano, thyme, bususioc, paprika, salt and pepper) or you can use  2-3 tablespoons of seasoning for grill. Mix all the ingredients for the marinade with 2 tablespoons of olive oil. Add the tofu and mix well until all the tofu pieces are coated with spices. Let it marinate  in
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