Mango mousse

mango mousse2

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.


panettone1For 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 hands. Add a little bit more flour or soy milk if needed.

Knead for about  10 minutes.

Cover with a kitchen towel and let it rise, in a warm place, for 2-3 hours.

Add the candied peel and raisins and knead again for about 5 minutes.

Put the dough in the baking form (greased with a little bit margarine and dusted with flour). Let it  rise until it doubles in volume (1-2 hours).

Bake at medium heat (175 C), in a pre-heated oven,  approx. 45-60 minutes. Do not open the oven door during this time!

Check with a straw if it is baked inside otherwise continue baking a few minutes longer.

Allow to cool in the baking form.

Peasant’s cold buffet

platou rece1

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.

platou rece2

Peasant’s warm buffet

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.

tofu+tempeh marinat

2. seitan sausages (see recipe here)

3. polenta (see recipe here)

4. pickles

5. tomato, cucumber, onion, olives, chili etc.

platou cald5

Filo dough baskets

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.


Roasted red pepper & tomato soup

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.

ardei copti

Heat the oil in a soup pan, add the onion and garlic. Stir fry until the onion has softened.

Add the water, tomato passata, roasted peppers and oregano. Cover and simmer for about 10-15 minutes.

Blend/process with a blender / processor until smooth.

Add salt and pepper to taste and garnish with fresh basil or parsley and, if desired, with a little bit olive oil.

The nutrients in a vegan diet

Sorry, this entry is only available in Română.


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 dry the form and put the base back into it.


For syrup:

75 ml amaretto (Disaronno)
150 ml coffee (espresso)

Mix the amaretto with the coffee and pour evenly over the base. Set aside until the syrup is completely absorbed.


For the cream:

1 packet Silken tofu (350 g)
1 packet vegetable whipping cream (250 g)
3 tablespoons vegan sugar
1 1/2 teaspoons vanilla essence

Wisk the  cream until stiff.

Blend the silken tofu with the sugar and vanilla essence until the sugar has dissolved.

Add it to the cream and mix gently.

Pour over the base and spread evenly.


Refrigerate for at least an hour.

Before serving sprinkle cocoa powder on top.


Lentil pate

022pateu linte

Lentil pate

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 alcohol has evaporated. Add the tomato puree dissolved in a little bit of water from the cooked lentils. Continue cooking for another 3-4 minutes.  Add salt and pepper to taste.

Put all the ingredients in a food processor / blender and process/blend until smooth. If needed add a little bit more water from the cooked lentils until you obtain the  consistency of a pate.

Creme caramel

crema zahar ars1

Creme caramel

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 caramelized sugar.

Allow to harden at room temperature.

crema zahar ars2

Crème caramel

Place a serving dish on top of the ramekin and turn upside down.

Consume it directly or  keep it in the refrigerator, in forms, until the next day.

Note: for more servings you can prepare one big crème caramel, in a large form  adjusting the quantities to the the size of the form.

Follow the prescribed amount of agar-agar otherwise it can harden too much.