For 10 pieces: 1/2 cup couscous 300 g (10,5 oz) potatoes, cooked and mashed 1 zucchini, grated 3 carrots, finally grated 1/2 cup sweet corn (canned) 1 cup frozen peas 1 large onion, grated 5 cloves of garlic, mashed a pinch of cumin powder 2 teaspoons rosemary 1 teaspoon thyme 2 teaspoons  paprika powder fresh chili pepper / chili flakes, to taste (optional) salt and pepper, to taste Prepare couscous according to package directions. Allow to cool. Mix all ingredients until you get a paste. Divide the mixture into 10 equal parts. Form balls and than press between your hands about approx. 1,5-2 cm. thick (0,5 inch). Fry the burgers in a little bit of oil, about
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For 4 servings: 600 g ​​mushrooms, sliced 2 tablespoons oil 3-4 cloves of garlic, mashed dill (or parsley), finely chopped salt and pepper, to taste Fry the  mushrooms for approx. 6-7 minutes, stirring occasionally until the moisture evaporate. Add the garlic, dill, salt and pepper and stir fry for another 2-3 minutes. Polenta: 500 g cornmeal for polenta 1.5 liters of water 1/2 tsp. salt Bring the water to a boil in a heavy large saucepan and add the salt. Sprinkle 2 tablespoons of cornmeal stirring continuously and cook for 1-2 minutes. Gradually whisk in the remaining cornmeal. Reduce the heat to low, cover and cook until the mixture thickens and the cornmeal is tender, stirring often, about 30 minutes, depending on the quality
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For 4 servings: 250 g rice noodles 1 lettuce 4 carrots 5 green onions 1 fennel 10-15 radishes 1 big cucumber  (or 5-6 small) chili, to taste (optional) 3-4 tablespoons sesame seeds 5 tablespoons soy sauce the juice of one lemon (or 3 tablespoons rice vinegar) 1 cm ginger, grated 2 cloves of garlic, mashed Prepare the rice noodles as directed on the package. Drain and set aside. Chop all the vegetables finely. Prepare a dressing mixing the soy sauce, lemon juice (or rice vinegar), ginger and garlic. Mix all ingredients in a bowl. Garnish with fennel leaves. Serve with Sticky 5 spices tempeh Variation: instead of lettuce you can use (Chinese) cabbage Note: for weight
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For 4 servings: 350 g tempeh 4-5 tablespoons soy sauce 3 tablespoons Chinese 5 spices 4-5 tablespoons sweet chili sauce 3-4 tablespoons sesame seeds 4-5 tablespoons oil, for frying Mix the soy sauce and spices. Cut the tempeh  into slices approx. 1-1.5 cm thick. Pour the mix over tempeh, spread evenly and leave to marinate, in the fridge, for a few hours. Heat the oil in a pan and add the tempeh. Fry on both sides until brown. Pour the sweet chili sauce and add the sesame seeds, stir to  evenly cover the tempeh. Tip: Serve with rice noodles salad. Note: for weight loss bake the tempeh in oven, without oil. Pentru 4 portii: 350 g tempeh 4-5 linguri
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For 10 pieces: 10  rice paper sheets 200 g vegetables: carrot, cabbage, cucumber, green onion, bell pepper (red), cut julienne 1 cm ginger, grated 1 clove of garlic, mashed 2 tablespoons fresh lemon juice 2 tablespoons soy sauce 2 tablespoons fresh cilantro (or parsley), finely chopped Prepare a marinade of soy sauce, lemon juice, garlic and ginger. Add the vegetables and mix well. Prepare the rice paper sheets as directed on the package. Place 1-2 tablespoons of vegetable mix  along edge of the sheet, fold over until ingredients are covered, fold in each side and roll up. Serve with chili sauce or soy sauce with garlic. Variation: can also use different vegetables: soy sprouts, lettuce,
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For 4 servings: 500 g spaghetti 1 onion, finely chopped 3-4 garlic cloves, finely chopped 600 g tomato passata 250 g cherry tomatoes 2 teaspoons dried basil 1 tablespoon olive oil fresh basil salt and pepper, to taste Cook the spaghetti as directed on package. Drain. Stir fry the onion and garlic in oil, for 3-4 minutes. Add the cherry tomatoes, tomato passata and dried basil. Cover and simmer until the sauce has reduced, stirring occasionally. Add salt and pepper to taste and fresh basil. Mix the sauce with the spaghetti. Variation: At the end you can add rucola leaves and/or olives. Pentru 4 portii: 500 g spaghete 1 ceapa, taiata fin 3-4 catei de
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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 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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10 tacos: 10 taco shells 200 g minced spicy tofu 1 small can sweet corn 1 onion, finely chopped 2 cloves garlic, mashed 5-6 tablespoons tomato passata (or tomato paste) 1 1/2 teaspoon cumin 1 teaspoon paprika powder chilli (powder), to taste 1 tablespoon oil salt and pepper, to taste Stir fry the onion in oil for 2-3 minutes. Add the tomato passata, paprika powder, chilli and the cumin. Cook until the sauce has reduced then add the tofu, sweet corn and the garlic. Cook for another 3-4 minutes. Add salt and pepper to taste. Fill each taco shell and serve warm. On top add lettuce, tomato, bell pepper etc.
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