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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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 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. Pentru seitan: 1 kg faina (se pregateste
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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). Pentru 4 bucati: 200 g dovlecel,
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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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1 cup red lentils 1 bay leaf 2-4 cloves garlic, mashed (to taste) 3 tablespoons olive oil salt and pepper, to taste For the topping: 2 (red) onions, finely sliced 1 tablespoon olive oil 1 tbsp. tomato puree/paste Wash the lentils thoroughly  and cook them  in 2 1/2 cups water, together with the bay leaf. Drain but keep the moisture aside. Remove the bay leaf and blend/process until smooth. Put the lentils back in the pan, on low heat, add the oil and garlic and “beat” it with a wooden spoon until it becomes foamy (if necessary add a little water from the lentils to get the desired consistency). Add  salt and pepper to taste  and transfer the lentils
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For 15-20 pieces: 1 cup red lentils 3 tablespoons chickpea flour 1 large carrot 1 large onion 1 bell pepper 2-3 garlic cloves, mashed 2 tablespoons seasoning mix (coriander-, cumin-, allspice-, paprika-, juniper-, garlic-, mustard powder etc.) 1 tablespoon mint (fresh or dried) 2 bay leaves salt and pepper, to taste Wash the lentils thoroughly and cook them together  with the bay leaves in 1 1/2 cup water. Check from time to time that they don’t stick to the bottom of the pan. When the lentils are cooked the water should be completely absorbed. Remove the bay leaves and allow it to cool. Process the carrot, onion, bell pepper and mint  using a food processor (or finely grate or chop them). Mix all
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For 4 servings: 500 g pasta, cooked 400 g puy lentils (or brown/green) 2 carrots, finely chopped 1 onion, finely chopped 2-3 garlic cloves, mashed 700 ml tomato passata 2 bay leaves 2 teaspoons oregano 1/2 glas wine 3 tablespoons lemon juice 1 tablespoon olive oil salt and pepper, to taste fresh basil, finely cut (optional) Wash the lentils and cook them in water with the bay leaves. Drain. Stir fry the the onion and  the carrots in oil for 2-3 minutes than add the tomato passata, wine and oregano. Cover and simmer on medium heat until the sauce has reduced. Add the garlic,  lentils, lemon juice, salt and pepper to taste and cook for another few minutes. Put the pasta
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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. Platoul cuprinde: 1. fasole batuta (vezi reteta aici) 2. salata de vinete (vezi reteta aici) 3. zacusca (vezi reteta aici) 4. chiftelute din naut (vezi reteta aici) 5. salata, rosii, castravete, ceapa rosie, masline etc. Il piatto comprende: 1. Crema spalmabile di fagioli (vedere la ricetta qui) 2. Insalata di melanzane (vedere la ricetta qui) 3. Zacusca  (vedere la ricetta qui) 4. Polpette di ceci (vedere la ricetta qui) 5. Lattuga, pomodori,
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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. Platoul cuprinde: 1. Tofu taiat felii si tempeh taiat bucatele, marinate si
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