Category : Appetizers

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Tuesday October 15th, 2013

Potato salad

Potato salad
Posted in : Appetizers, Salads on by : fleur
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1 kg potatos 150 g pickled cucumbers 3 spring onions (optional) 4-5 tablespoons vegan mayonnaise (see the recipe here) salt and pepper Peel the potatoes, cut them into  pieces and boil them in water with a little bit salt. When the potatoes are cooled, add finely chopped green onions, sliced ​​cucumbers, mayonnaise, salt and pepper. Serve as an appetizer.

Sunday October 13th, 2013

Vegan sushi

Vegan sushi
Posted in : Appetizers on by : fleur
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For 10 rolls: 250 g sushi rice 10 nori seaweed sheets 10-12 tablespoons rice vinegar 1/2 tablespoon raw sugar 1/2 teaspoon salt For the filling: 1 avocado, sliced ​​ 1 green pepper, sliced, ​grilled pickled gherkins saute carrot (cut into strips if too thick) cucumber, cut into strips sesame seeds etc. bamboo sushi mat Cook the rice according to the directions on package. In a small bowl, mix the rice vinegar, sugar and the salt. Add the cooked rice and mix gently. Allow to cool a little bit. Place one nori sheet  on the bamboo sushi mat (with the rough side up). Wet your hands to prevent sticking. Have a small bowl of water next to you. Using your hands (or a wet spoon), spread
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Sunday September 29th, 2013

Salad a la russe

Salad a la russe
Comments : 1 Posted in : Appetizers, Christmas menu on by : fleur
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8 medium potatoes 8 large carrots 1 celery root 2 parsnips 1 large can peas, drained 20-25 gherkins 2-3 pickled red bell peppers (optional) mustard, salt, pepper, to taste vegan mayonnaise (see recipe here) Cook the vegetables, whole, in water with a pinch of salt (this water can be use as vegetable broth). Allow to cool a little bit. Cut the vegetables and the pickles into small pieces. Add the peas. Add the mustard, the mayonnaise, salt and pepper to taste. Mix gently. Place the mix on a plateau and garnish. It can also be served in filo dough baskets.

Sunday September 29th, 2013

Romanian lentils drob

Romanian lentils drob
Comments : 2 Posted in : Appetizers, Easter menu on by : fleur
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For the dough: 450 g flour 80 ml ​​sunflower oil 180-200 ml  cold water salt Mix all ingredients without kneading. Refrigerate for about an hour. For the filling: 300 g lentils yellow/green/brown (not red lentils!!) 5 spring onions, finely chopped 5 (green) garlic, finely chopped 250 g mushrooms, finely chopped 2 slices of bread soaked in water and well drained 1 bunch parsley, finely chopped 1 bunch dill, finely chopped 1 teaspoon thyme 2 tablespoons mix seasoning 1 tablespoon oil salt and pepper, to taste Cook the lentils in water with a pinch of salt. Drain and leave to cool. Heat the oil in a pan and stir fry te mushrooms.
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Thursday September 26th, 2013

Romanian eggplant salad

Romanian eggplant salad
Posted in : Appetizers, Weight loss recipes on by : fleur
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3-4 eggplants 1 medium onion, very finely chopped 25 ml of olive oil 25 ml sunflower oil salt, to taste Heat the grill and bake the eggplants on each side until they are soft inside. Peel while they are still warm. Drain well and let them cool. Process the eggplants with a  food processor (not very fine). Remove into a bowl and add the oil, the onion and salt to taste. Mix well. Serve on bread with tomatoes. If you have guests for dinner you can serve eggplant salad stuffed tomatoes. Cut the tops of the tomatoes, pick the core with a teaspoon and leave them to drain upside down, for a few minutes. Fill them with eggplant salad and garnish with parsley.

Wednesday September 25th, 2013

Oriental salad

Oriental salad
Posted in : Appetizers, Salads on by : fleur
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For 3-4 servings: 1 kg potatoes 3 large onions, finely sliced 100 g olives 2 bell peppers, finely sliced 10-15 pickled gherkins, sliced 1 cup vinegar from the pickled gherkins 3-4 tablespoons olive oil salt and pepper In a large bowl mix  the onions with salt, add the vinegar and the olive oil. Mix well. Set aside. The onions will soften. Cook the  potatoes (whole, don’t cut them). Cut the potatoes in pieces while they are still hot. Add to the bowl and mix well. Set aside to cool. Before serving add the bell ​​peppers, olives, gherkins and pepper to taste. Variation: You can add some tomatoes.

Wednesday September 25th, 2013

Pasta salad

Pasta salad
Posted in : Appetizers, Christmas menu, Salads on by : fleur
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300 g pasta (farfalle) 1 can peas (400 g) 1 can sweet corn (300-400 g) 400 g pickled gherkins, finely diced 1 pickled red sweet pepper, finely diced (optional) 4-5 tbsps. vegan mayonnaise (see recipe here) salt and pepper Cook the pasta as directed on package. Drain and leave to cool. Drain the peas and corn well. Mix all ingredients.  Add salt and pepper to taste (and extra mustard if desired).

Sunday September 22nd, 2013

Steamed broccoli with vinaigrette

Steamed broccoli with vinaigrette
Posted in : Appetizers, Main dishes, Weight loss recipes on by : fleur
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For 2-3 servings: 500-600 g broccoli florets For  vinaigrette: 2 tablespoon olive oil, extra virgin 2 tablespoons balsamic vinegar 2 cloves of garlic, mashed salt and pepper, to taste Wash the broccoli and cut into florets. Steam for approx. 4-5 minutes. Remove to a platter. Mix all the ingredients for vinaigrette dressing  and pour  over the broccoli. Serve as appetizer or as a garnish.

Saturday September 21st, 2013

Spring rolls

Spring rolls
Posted in : Appetizers, Christmas menu on by : fleur
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one pack filo dough For the filling: 2 carrots 2 spring onions 100 g cabbage 1 celery stalk 50 g bean sprouts 3 garlic cloves, minced 1 teaspoon ginger (fresh, grated or powder) 1 teaspoon coriander powder 1 tablespoon soy sauce 1 tablespoon oil salt and pepper, to taste oil for frying The filo dough dries very quickly, cover it with a damp towel while working to prevent it from breaking. Cut all  the vegetables a la Julienne. Heat the oil in a saucepan, add all the ingredients and stir fry for a few minutes until the moisture evaporates. Allow to cool. Lay the filo dough (10 cm x 10 cm for little spring rolls) on a clean
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Wednesday September 18th, 2013

Hummus

Hummus
Posted in : Appetizers, Breakfast on by : fleur
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225 g cooked chickpeas 1-2 cloves of garlic, mashed, to taste fresh lemon juice, to taste 2-3 tablespoons olive oil 2 tablespoons sesame paste (tahini) 1 teaspoon paprika powder, optional parsley, for garnish (optional) salt and pepper, to taste Drain the chickpeas but store the liquid. Put all ingredients in a blender/ food processor and blend until smooth. If necessary, if the hummus is too thick, add a little bit of liquid from the cooked chickpeas (the hummus should have the consistency of mashed potatoes). It can be served with bread, olives, falafel, “sticks” of vegetables (bell peppers, kohlrabi, cucumber, etc..).