Sunday March 5th, 2017

Baked tofu in tomato sauce

Posted in : Main dishes on Sunday March 5th, 2017 by : fleur

Tags: mancare vegana, retete vegane, seitan, tempeh, tofu, vegan recipes

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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Tuesday November 8th, 2016

Mascote

Posted in : Desserts on Tuesday November 8th, 2016 by : fleur

Tags: ciocolata, deserturi vegane, frisca vegana, mancare vegana, retete vegane, tofu, vegan recipes

Sorry, this entry is only available in Română.

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Monday November 7th, 2016

Amandine

Posted in : Desserts on Monday November 7th, 2016 by : fleur

Tags: ciocolata, deserturi vegane, mancare vegana, retete vegane, romanian recipes, vegan recipes

The recipe is for 12 cakes of 5 cm x 5 cm (choose an oven form with the proper size, slightly bigger because the hard edges of the leaf will be removed. I’ve used an oven form approx. 23 cm long and 18 wide). Steps: 1.The caramel syrup (it will be used for the leaf and 2 tablespoons for the glaze). ½ cup sugar ¼ cup warm water Put the sugar in a saucepan, on low heat, and melt it until it gets a nice amber color. Add the water and mix, still on the heat, until the sugar dissolves. Allow to cool 2. The rum syrup ¾ cup water
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Friday May 27th, 2016

Chinese-style asparagus

Posted in : Main dishes on Friday May 27th, 2016 by : fleur

For 2-3 servings: 200 g tofu, diced 200 g green asparagus, cut in pieces of 3-4 cm long 1 onion, chopped 1 red bell pepper, chopped 2 green onions, chopped 2 tablespoons sesame seeds 1 tablespoon sesame oil For the marinade: 3-4 tablespoons soy sauce 4 cm grated ginger (or 1 tablespoon ginger powder) 2 tsp. coriander powder chilli flakes, to taste 5-6 garlic cloves, minced pepper, to taste Mix all the ingredients for the marinade. Pour over the tofu pieces, mix well and leave to marinate in the refrigerator for at least an hour. Heat the sesame oil in a wok, add the onion and the tofu and stir fry for
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Tuesday September 29th, 2015

Seitan kebab

Posted in : Appetizers, Main dishes on Tuesday September 29th, 2015 by : fleur

Tags: aperitive vegane, mancare vegana, retete vegane, seitan, vegan recipes

For the seitan: 1 kg flour (see the recipe here) Cook the seitan whole, in water with some bay leaves, peppercorns and allspice, for approx. 40 min. Drain then slice finely. Mix the following spices: 3 tsp. paprika 1/4 tsp. cumin powder 2 tsp. garlic powder 2 tsp. dried thyme cayenne powder, to taste salt and pepper, to taste Pour the spice mix over the seitan spices and mix well. Cover and let it rest for at least an hour. Fry the seitan in a little oil till golden brown. Serve with pitta bread and lettuce, shredded red cabbage , tomato and pickles slices, garlic sauce or avocado sauce.

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Sunday September 27th, 2015

Zucchini patties

Posted in : Appetizers, Breakfast, Main dishes, Weight loss recipes on Sunday September 27th, 2015 by : fleur

Tags: aperitive vegane, mancare vegana, mic dejun, retete dovlecei, retete vegane, vegan recipes

For 4 pieces: 200 g zucchini, roughly grated 3 tablespoons chickpea flour 1 tablespoon nutritional yeast (optional) 1 green onion, finely chopped 4-5 tablespoons parsley, finely chopped 2-3 tablespoons water salt and pepper, to taste oil for frying Mix all ingredients. Let it rest for about 10-15 minutes for the chickpea flour to absorb the moisture. Heat a few tablespoons of oil in a pan and add approx. 2 tablespoons of the zucchini mix. After 1-2 minutes press it with a spatula until a thickness of about 1 cm. Fry for 4-5 minutes on each side, at medium heat (or bake it in the oven, at medium heat- 200 C- until golden brown).

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Sunday September 27th, 2015

Brined cucumbers in tomato sauce

Posted in : Main dishes, Weight loss recipes on Sunday September 27th, 2015 by : fleur

Tags: mancare vegana, retete vegane, romanian recipes, vegan recipes

For 4-6 servings: 10-12 brined cumcumbers, sliced approx. 1 cm thick (if they are too salty leave them in cold water for half an hour then drain the water) 2 onions, finely chopped 200-300 g soy pieces, optional 3-4 tablespoons tomato puree or 400-500 ml tomato passata 1 bunch dill, finely chopped 2 tablespoons oil pepper to taste Heat the oil in a saucepan, add the onions and stir fry for about 2-3 minutes. Add the cucumbers and cover with water. Cook until the cucumbers are soft. Add more water if needed. Add the tomato puree dissolved in 1/2 cup water (or the tomato passata) and continue cooking until the sauce has reduced slightly. Finally add the pepper and dill.

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Monday August 17th, 2015

Fennel salad

Posted in : Raw vegan recipes, Salads, Weight loss recipes on Monday August 17th, 2015 by : fleur

Tags: mancare vegana, retete raw vegane, retete vegane, salate vegane, vegan recipes

For 3-4 servings: 3 fennels, finely sliced 1 bunch parsley, finely chopped juice from one lemon 1 1/2 tablespoon olive oil salt and pepper to taste Mix all ingredients.

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Monday July 13th, 2015

Cucumber and mint raita

Posted in : Sauces/Creams, Weight loss recipes on Monday July 13th, 2015 by : fleur

Tags: mancare indiana, mancare vegana, retete vegane, sosuri vegane, vegan recipes

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.

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Monday July 13th, 2015

Vegetable pakoras

Posted in : Appetizers on Monday July 13th, 2015 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.
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