For 2 servings: 250 ml coconut milk (1 tin) 2-3 tablespoons raw sugar / maple syrup (to taste) 1 tablespoon amaretto / 1 tsp. vanilla essence 50 g vegan chocolate, grated Blend the coconut milk with the sugar and amaretto/vanilla essence until the sugar dissolves.  Pour into a container and place it in the freezer. After approx. 1 hours take it out the freezer and  stir the ice cream with a spoon, to prevent  crystals formation. Add the grated chocolate and mix well. Return to the freezer. Pentru 2 porții: 250 ml lapte de cocos 2-3 linguri zahăr brut/sirop de arțar (după gust) 1 lingura amaretto/1 lingurita esenta de vanilie 50 g ciocolata vegana, data prin razatoare Se
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150 g soybeans 3 bay leaves 3 tablespoons olive oil 1 teaspoon mustard juice of one large lemon 1 small onion, finely chopped salt, to taste Soak the soybeans overnight. Wash them and cook them with the bay leaves. Drain but keep a little bit of the moisture. Mash the cooked soybeans with a food processor (or mash crusher) until you obtain a  paste (not very smooth). Add a little moisture if needed (2-3 tablespoons). Put it in a bowl, add the olive oil, mustard, lemon juice and whisk. At the end add the chopped onion and salt. Mix well. You can serve it on bread/crackers with olives. Note: you can use more/less of mustard/lemon juice to your taste. 150 g boabe
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For 4 servings: 2-3 eggplants, cubed 300 g cooked chickpeas 1 onion, chopped 3-4 cloves garlic, finely chopped 2 cm fresh ginger, grated / 2 tsp. ginger powder 7-8 tomatoes, finely chopped / 1 can diced tomatoes  (400g) 1 teaspoon cumin seeds 1/2 teaspoon turmeric 2 tsp. coriander powder chili / cayenne pepper, to taste salt, to taste 1 tablespoon oil Heat the oil in a pan and add the cumin seeds. Fry for 2-3 minutes until they begin to pop. Add the onions, stir fry for few minutes then add the eggplants, garlic, coriander, ginger, chili and the tomatoes and a little bit of water if needed. Cover and simmer on medium heat, stirring
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For 3-4 servings: 1.5 kg fresh spinach (well washed and chopped) / 900 g frozen spinach 1 large onion, finely chopped 3-4 cloves of garlic, finely sliced 1 tablespoon oil a slice of lemon salt and pepper, to taste Stir fry the onion in oil for 1-2 minutes. Add the spinach and very little water. Cover and simmer, stirring occasionally for about 10 minutes. Add the garlic and lemon and simmer for another 2-3 minutes. Add salt and pepper to taste. It can be served with boiled potatoes. Attention! Do not reheat the spinach! (reheating increase the nitrates) Pentru 3-4 portii: 1,5 kg spanac proaspat / 900 g spanac congelat 1 ceapa mare 3-4 catei de usturoi 1 lingura
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For 2-3 servings: 500 g peas (fresh or frozen) 250 g mushrooms, sliced 1 onion, chopped 1 bell pepper, cubed/sliced 5-6 tomatoes, finely chopped (2 tablespoons tomato puree) parsley / dill, finely cut 1-2 tablespoons oil salt and pepper, to taste Stir fry the onion in oil for 2-3 minutes. Add the mushrooms, cover and stir occasionally. After 5-6 minutes, add the tomatoes (or the tomato puree dissolved in a cup of water). Continue cooking for a few minutes then add the green pepper and the peas. When vegetables are cooked add salt and pepper to taste. Garnish with parsley or dill. Serve with salad. Pentru 2-3 portii: 500 g mazare (proaspata sau congelata)
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For 4 servings: 1.5 kg new potatoes a garlic head, finely chopped 1 tablespoon rosemary (fresh or dried) 3 tablespoons olive oil salt and pepper Wash and boil the potatoes whole, unpeeled, for 10 minutes. Cut in half or quarters. Put the potatoes in an oven tray, add the garlic, rosemary, olive oil, salt and pepper to taste. Mix well and bake at medium heat until brown and crispy. Serve as side dish and/or with salad. Pentru 4 portii: 1,5 kg cartofi noi o capatana usturoi, taiata marunt 1 lingura rozmarin (proaspat sau uscat) 3 linguri ulei de masline sare, piper Cartofii se spala si se fierb intregi, in coaja, timp de 10
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For approx. 10 pieces: 500 g flour 3 teaspoons dry yeast 250 ml warm water 25 ml sunflower oil 50 g raw sugar 1/2 teaspoon salt 150 g sesame seeds Mix 2 tablespoons of sugar with the yeast in half of the amount of water. Allow to rest 10 minutes until the yeast begins to ferment. Mix all ingredients in a bowl, to obtain a dough. Knead the dough at least 5 minutes. Cover and let rise in a warm spot for at least an hour, until doubled in size. Knead the dough for another 5 minutes. Take pieces of dough and make  rolls of about. 35 cm long and 2-3 cm thick. Wet the rolls with water and
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For 4 servings: 250 g raw sugar 600 ml water 200 ml lemon juice zest of a lemon, grated (optional) mint  for garnish (optional) Put the water and sugar in a saucepan and boil for 5-6 minutes (do not stir!!). Allow to cool. Add the lemon juice and lemon zest 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. Before serving garnish with mint leaves. Pentru 4 portii: 250 g zahar brut 600 ml apa 200 ml zeama de lamaie
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For 3-4 servings: 3 eggplants, cut it into approx. 1 cm (1⁄2-inch)-thick slices 1/2 cup flour 1/2 cup soy milk 1 cup bread crumbs salt and pepper, to taste  oil for frying Mix the flour with  salt and pepper. Dredge the eggplant slices through flour, shake off the excess, dip into soy milk and finally cover evenly with breadcrumbs. Fry in hot oil on both sides until golden  brown. Serve hot with salad or garlic sauce. Note: you can also bake the eggplants in the oven for about 20 minutes. Pentru 3-4 portii: 3 vinete, taiate rondele cu o grosime de aprox. 1 cm 1/2 cana faina 1/2 cana lapte de soia 1 cana pesmet
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For 4 servings: 300 g tempeh, cubed 7-8 cloves of garlic, mashed 6 tablespoons soy sauce chilli flakes (optional) 3-4 tablespoons oil, for frying Mix the garlic with soy sauce and chilli flakes. Pour over the tempeh and mix well. Allow 2-3 hours to marinate. Heat the oil in a pan and fry until golden-brown. Serve hot with polenta and/or pickels. Pentru 4 porții: 300 g tempeh, tăiat bucățele 7-8 căței de usturoi, pisați 6 linguri sos de soia fulgi de ardei iute (opțional) 3-4 linguri ulei, pentru prăjit Se amestecă usturoiul cu sosul de soia și fulgii de ardei iute. Se toarnă peste bucățelele de tempeh și se amestecă bine.
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