1 large mango 100 ml vegetable whipped cream Peel the mango , cut into pieces and blend until smooth. Mix it with the whipped cream. Refrigerate for at least half an hour before consumption. You can serve it with grated chocolate or chocolate ganache.
Tuesday December 16th, 2014Christmas menu, Desserts, Easter menu on by : fleur Tags: deserturi vegane, mancare vegana, retete vegane, vegan recipes
For a 24 cm diameter panettone: 800 g flour approx. 2 cups of soy milk, warm 200 g vegan sugar 200 g vegan margarine 3 1/2 teaspoons dry yeast 200-250 g raisins 100-150 g candied orange peel (and / or lemon) zest of an orange / lemon (optional) 2 teaspoons lemon essence (or vanilla) 1/2 teaspoon salt 1/4 teaspoon turmeric, for the color Mix one teaspoon of sugar with the yeast in 1/2 cup warm soy milk. Allow to ferment for 10 minutes. Dissolve the sugar in soymilk. Add the remaining ingredients (except raisins and candied orange) and mix. The dough should be elastic and soft but should not stick to the
Thursday December 11th, 2014Appetizers, Christmas menu on by : fleur Tags: aperitive vegane, mancare vegana, retete fasole, retete vegane, vegan recipes, vinete
The plateau includes: 1. Bean spread (see the recipe here) 2. Eggplant salad (see the recipe here) 3. Zacusca (see the recipe here) 4. Chickpea patties (see the recipe here) 5. lettuce, tomatoes, cucumber, red onion, olives, etc.
Monday December 8th, 2014Appetizers, Christmas menu on by : fleur Tags: aperitive vegane, mancare vegana, retete vegane, seitan, tempeh, tofu, vegan recipes
The plateau includes: Tofu slices and tempeh pieces , marinated and fried. Instead of tempeh you can use seitan. For the marinade: 2 tablespoons soy sauce 1 tablespoon olive oil 2 tablespoons grill spices 4-5 cloves garlic, mashed 1 teaspoon rosemary chili pepper flakes, to taste pepper and salt, to taste Mix all ingredients. Pour over the tofu and tempeh, mix well and leave to marinate for several hours (or overnight). Fry in a little oil or bake in the oven. 2. seitan sausages (see recipe here) 3. polenta (see recipe here) 4. pickles 5. tomato, cucumber, onion, olives, chili etc.
Saturday December 6th, 2014Appetizers, Uncategorized on by : fleur Tags: aperitive vegane, mancare vegana, retete vegane, vegan recipes
filo dough muffins form Proceed as in the image below. Bake at medium heat (175 C) for about 5-7 minutes, until browned. It can be filled with various salads.
Thursday December 4th, 2014Christmas menu, Soups, Weight loss recipes on by : fleur Tags: mancare vegana, retete vegane, supe/ciorbe, vegan recipes
For 4 servings: 750 g of tomato passata 1 1/2 cup water 2 red bell peppers 1 onion, finely chopped 3 cloves garlic, finely chopped 1 tablespoon olive oil 1 1/2 teaspoon oregano salt and pepper, to taste fresh basil / parsley, finely chopped Wash the sweet peppers, dry with a kitchen towel and roast on the grill/oven, on each side, being careful not to burn. Put the roasted peppers in a pan, sprinkle with salt and cover. Allow them to rest for approx. 10 minutes than peel them (dip your fingers in cold water to release the peel). Cut into pieces. Heat the oil in a soup pan, add the onion and garlic. Stir fry until the onion has softened. Add
Sunday November 30th, 2014Christmas menu, Desserts on by : fleur Tags: deserturi vegane, italian recipes, mancare vegana, retete vegane, tofu, vegan recipes
For 5-6 servings: oven tray approx. 17 x 21 cm 1 tablespoon cocoa powder For the base: 1 cup flour slightly more than 1/2 cup soy milk 1/3 cup vegan sugar 3 tablespoons oil 1 teaspoon baking powder vegan margarine to grease the form Mix all ingredients until the sugar has dissolved. Grease the form with a little bit margarine and coat with flour. Pour the mixture into the form and bake, in the preheated oven, on medium heat (175 C) for approx. 30 min. Check with a straw/toothpick if it is baked inside otherwise continue baking a few minutes longer. Allow to cool slightly. Remove the base from the form, level it cutting off the top. Wash and
Wednesday November 26th, 2014Appetizers, Christmas menu, Weight loss recipes on by : fleur Tags: aperitive vegane, mancare vegana, retete linte, retete vegane, vegan recipes
1 cup green lentils 2 bay leaves 10-15 peppercorns 2 tablespoons oil 1 onion, chopped 3-4 cloves garlic, finely chopped 2 teaspoons thyme 1 teaspoon paprika powder 1 tbsp. tomato puree 1 cup dry white wine salt and pepper, to taste Wash the lentils thoroughly and cook them together with the bay leaves and peppercorns in 3 cups of water. If needed add more water. When the lentils are cooked drain but keep the water apart. Remove the bay leaves and peppercorns. Heat 1 tablespoon oil in a pan and stir fry the onion and garlic for 3-4 minutes. Add the wine, the remaining spices and cook, uncovered, until the onion is soft and the
Saturday November 8th, 2014Desserts on by : fleur Tags: deserturi vegane, mancare vegana, retete vegane, vegan recipes
For 4 servings (forms of approx. 100ml): 500 ml soy milk 2 packages vanilla sugar (or 2 tablespoons raw sugar + 1 teaspoon vanilla extract) 2 teaspoons agar-agar 1/4 teaspoon turmeric, for the color 5-6 tablespoons raw sugar, for the caramel Put 5-6 tablespoons of sugar in a small saucepan, melt it on low heat until it gets a nice amber color. Pour it into the forms so that you get a layer of 3-4 mm of caramel. Dissolve the agar-agar in a little bit soy milk. Mix the remaining soy milk with the vanilla sugar and turmeric. Stir until the sugar has dissolved, bring to a boil then add the agar-agar and cook for 2 minutes. Pour into the forms, over the