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dynamic property WPGO_Plugins\Simple_Sitemap\Settings_Welcome::$utility is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/lib/classes/plugin-admin-pages/class-settings-welcome.php on line 33 Deprecated: Creation of dynamic property WPGO_Plugins\Simple_Sitemap\Settings_Welcome::$welcome_slug is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/lib/classes/plugin-admin-pages/class-settings-welcome.php on line 38 Deprecated: Creation of dynamic property WPGO_Plugins\Plugin_Framework\Upgrade_FW::$custom_plugin_data is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/api/classes/upgrade.php on line 17 Deprecated: Creation of dynamic property WPGO_Plugins\Simple_Sitemap\Custom_Sitemap_Endpoints::$rest_api_namespace is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/simple-sitemap/shared/rest-api-endpoints.php on line 25 Deprecated: Creation of dynamic property AllInOneFavicon::$aioFaviconSettings is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/all-in-one-favicon/all-in-one-favicon.php on line 96 Deprecated: Creation of dynamic property AioFaviconFrontend::$aioFaviconSettings is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/all-in-one-favicon/includes/aio-favicon-frontend.php on line 29 Deprecated: Creation of dynamic property FaviconRenderHelper::$aioFaviconSettings is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/all-in-one-favicon/includes/favicon-render-helper.php on line 28 Deprecated: Creation of dynamic property FaviconRenderHelper::$aioFaviconType is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/all-in-one-favicon/includes/favicon-render-helper.php on line 29 Deprecated: Creation of dynamic property AioFaviconFrontend::$faviconRenderHelper is deprecated in /mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/all-in-one-favicon/includes/aio-favicon-frontend.php on line 30 Category: Christmas menu - fleursvegankitchen1

Sauer soyballs soupCiorba de perisoare

Ciorba vegana de perisoare

Pentru aprox. 30 perisoare:

o cana granulat de soia
1/4 cana orez
2 linguri condimente pentru tocatura (sau un amestec de cimbru uscat, boia dulce, sare, piper, pudra de usturoi)
1/2 legatura patrunjel, taiat fin
o ceapa potrivita, taiata foarte fin
5 linguri faina de naut

Granulele de soia se fierb conform indicatiilor de pe pachet apoi se dau prin masina de tocat.
Orezul se fierbe separat si se scurge de apa.
Se amesteca toate ingredientele pana cand se obtine o pasta omogena.
Se ia putina compozitie in mana si se strange, daca se desface se mai adauga putina faina de naut. Este posibil sa mai fie nevoie si de putina apa.
Se lasa sa stea 30-60 minute la rece.
Se formeaza perisoarele si se coc in cuptor, la foc mediu (175 C) aproximativ 20-25 minute.
Se pun in ciorba cu putin timp inainte de consum. ( Le-am pus si de pe o zi pe alta si nu s-au desfacut. Am incercat sa le fierb , unele s-au desfacut,altele au ramas intacte dar sunt mai gustoase la cuptor).

Pentru ciorba:

3 cepe mari
2 morcovi
2 cartofi
1 păstarnac
1 rădăcina mică de țelină
100 g fasole verde
cateva bucățele de conopidă
100 g mazăre
1 dovlecel mic
1/2 kg roșii / o conservă de roșii în bulion
2-3 l apă
1 l borș sau zeamă de lămaie după gust
1 legătură de leuștean
2-3 linguri ulei de măsline
sare, piper

Se taie tot zarzavatul mărunt.

Într-o oala se pun la fiert în 2 litri de apă, ceapa și fasolea verde.

Se lasă să fiarbă 5 minute apoi se adaugă restul legumelor.

Se continuă fierberea pentru încă 5-6 minute apoi se adaugă roșiile decojite și tăiate foarte fin/conserva de roșii.

La sfarșit se adaugă borșul / zeama de lămaie (dacă se va folosi zeamă de lămaie atunci se va mai completa cu apă). Se lasă să dea cateva clocote.

Se adaugă leușteanul tăiat fin, uleiul de măsline, sarea si piperul după gust.

Cirba de perisoare se poate servi cu smantană vegetală.

Smantana rapida din nuci caju:

Smantana vegana din caju

½ cana mare de nuci caju, puse la inmuiat in apa pentru cel putin 2 ore
½ cana mare apa
o lingura zeama de lamaie
un varf de cutit de sare

Se pun toate ingredientele in blender si se mixeaza pana se obtine o pasta fina asemenea consistentei smantanei. Gata!

Se poate pastra la frigider 2 zile.




Vegan stuffed eggsOua vegane umpluteVeganistische gevulde eieren

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 namak salt.

For the egg whites:

200 g silken tofu
200 ml unsweetened soy milk
5 g agar-agar
1/4 teaspoon salt kala namak (or to taste)

Blend the silken  tofu until smooth, pour it into a saucepan and mix it with the soy milk and agar-agar. Do not add the salt yet otherwise the mix will split. Cook for about 2 minutes, stirring from time to time. Let it cool. When it is cooled, just not very hot but also not very cold, when you can hold your finger into without burning feeling, add the kala namak salt, mix well and pour it into the mold. Allow to cool in the refrigerator.

Scoop  a little hollow in each egg  where the yolk supposed to be.

For the stuffing:

300 g cooked chickpeas
5-6 tablespoons vegan mayonnaise (see recipe here)
1-2 tablespoons dill, finely chopped
1/4 teaspoon salt kala namak (or to taste)
finely ground pepper, to taste
a pinch of turmeric, for the color

Process the cooked chickpeas until  smooth. Mix with the other ingredients and let them cool in the refrigerator for 1/2 – 1 hour then fill each egg. Garnish with parsley leaves.

Cantitati pentru aproximativ 12-15 bucati.

Pentru formarea “albusului” am folosit o forma pentru oua de ciocolata.  In lipsa acesteia se pot folosi coji de avocado sau orice alta forma asemanatoare oului fiert si taiat pe jumatate, sau chiar o forma rotunda.

Am incercat trei variante de preparare a albusului, cea mai apropiata de gustul si textura albusului are in compozitie silken tofu dar, daca acesta este dificil de procurat, se poate realiza si fara, doar cu lapte vegetal, insa textura va fi diferita.  Unele retete folosesc laptele de migdale neindulcit.

O componenta importanta a acestei retete este sarea kala namak care da si gustul de ou.

Pentru albus:

200 g silken tofu
200 ml lapte de soia neindulcit
5 g agar-agar
1/4 lingurita sare kala namak (sau dupa gust)

Se blenduieste toful pana se omogenizeaza, se toarna intr-o craticioara si  se amesteca  cu laptele de soia si agar-agar-ul. Nu se adauga sarea inca altfel se “taie” compozitia. Se fierbe 2 minute amestecandu-se din cand in cand. Se lasa la racit. Cand s-a racit atat cat sa suportam daca probam cu degetul, deci nu foarte fierbinte dar nici foarte rece, se adauga sarea kala namak, se amesteca bine si se toarna in forme. Se lasa la racit in frigider pana se intareste.

Se scobeste fiecare “ou” la baza in locul unde ar fi trebuit sa fe galbenusul.

Pentru umplutura:

300 g naut fiert
5-6 linguri maioneza vegana (vezi reteta aici)
1-2 linguri marar taiat foarte fin
1/4 lingurita sare kala namak (sau dupa gust)
piper macinat fin, dupa gust
un varf de cutit turmeric, pentru culoare

Se paseaza nautul pana se obtine un piure fin (se poate folosi un robot de bucatarie sau un blender). Se amesteca cu celelalte ingrediente si se lasa la racit in frigider pentru 1/2 – 1 ora apoi se umplu ouale. Se orneaza cu frunze de patrunjel.




PanettonePanettonePanettone

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.panettone1

Pentru un panettone cu diametrul de 24 cm:

800 g faina
aprox. 2 cani lapte de soia, cald
200 g zahar
200 g margarina
3 1/2 lingurite drojdie uscata
200 – 250 g stafide
100 – 150 g coaja confiata de portocale (si/sau lamaie)
coaja rasa de la o portocala/lamaie (optional)
2 lingurite esenta de lamaie (sau vanilie)
1/2 lingurita sare
1/4 lingurita curcuma (turmeric), pentru culoare

Se amesteca o lingurita de zahar cu drojdia in 1/2 cana lapte  cald de soia. Se lasa sa fermenteze 10 minute.

Se dizolva zaharul in laptele de soia. Se adauga restul ingredientelor (cu exceptia stafidelor si coajei confiate) si se amesteca mine.  Aluatul obtinut trebuie sa fie elastic, moale dar sa nu se lipeasca de maini. Se mai adauga putina faina sau lapte de soia daca este nevoie.

Se framanta aprox. 10 minute.

Se acopera cu un servet de bucatarie si se lasa la crescut, intr-un loc caldut, timp de 2-3 ore.

Se adauga stafidele si coaja confiata si se framanta, din nou, timp de 5 minute.

Se aseaza aluatul in forma de copt (unsa cu putina margarina si tapetata cu faina). Se lasa in continuare sa creasca pana cand se dubleaza in volum (1-2 ore).

Se da la cuptor (incalzit in prealabil), la foc potrivit (175 C), aprox. 45-60 minute. Nu se deschide cuptorul in acest timp!

La sfarsit se incearca cu un pai daca este copt inauntru. In caz contrar se continua coacerea inca cateva minute.

Se lasa la racit in forma.panettone1panettone1

Per un panettone di 24 cm di diametro:
800 g di farina
circa 2 tazze di latte di soia, caldo
200 g di zucchero vegano
200 g di margarina vegan
3 1/2 cucchiaini di lievito secco
200-250 g di uvetta
100-150 g di scorza d’arancio candita (e/o di limone)
la scorza di un’arancio/limone (opzionale)
2 cucchiaini di essenza  di limone (o di vaniglia)
1/2 cucchiaino di sale
1/4 di cucchiaino di curcuma, per il colore
Mescolate un cucchiaino di zucchero con il lievito in 1/2 tazza di latte di soia caldo. Lasciate fermentare per 10 minuti.
Sciogliete lo zucchero nel latte di soia. Aggiungete gli ingredienti rimasti (eccetto l’uvetta e l’arancia candita) e mescolate. L’impasto deve risultare elastico e soffice ma non deve rimanere appiccicato alle mani. Aggiungete un po’ di farina o di latte di soia se necessario.
Impastate per circa 10 minuti.
Coprite con un canovaccio da cucina e lasciate lievitare, in un ambiente caldo, per 2-3 ore.
Aggiungete le scorzette candite e l’uvetta ed impastate di nuovo per circa 5 minuti.
Mettete l’impasto nella teglia da forno (unta con un po’ di margarina e spolverizzata con la farina). Lasciate lievitare fino a che non sia raddoppiato in volume (1-2 ore).
Fate cuocere a media temperatura (175 C), nel forno preriscaldato, per circa 45-60 minuti. Non aprite il forno per tutto questo tempo!
Controllate con una cannuccia se l’interno è cotto, altrimenti fate cuocere qualche minuto in più.
Lasciate raffreddare nella teglia da forno.




Peasant’s cold buffetPlatou taranesc receBoerens koud buffetBuffet freddo del contadino

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 rece2platou rece1

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.

platou rece2platou rece1platou rece1

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, cetrioli, cipolla rossa, olive, etc.
platou rece2




Peasant’s warm buffetPlatou taranesc caldBoerens warm buffetBuffet caldo del contadino

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 cald5Platoul cuprinde:

1. Tofu taiat felii si tempeh taiat bucatele, marinate si prajite. In loc de tempeh se pot folosi si bucatele de seitan.

Pentru marinada:

2 linguri sos de soia
1 lingura ulei de masline
2 linguri condimente pentru gratar
4-5 catei de usturoi, pisati
1 lingurita rozmarin
fulgi de ardei iute, dupa gust
sare si piper, dupa gust

Se amesteca toate ingredientele. Se toarna peste tofu si tempeh, se amesteca bine si se lasa la marinat pentru cateva ore (sau peste noapte). Se prajesc in putin ulei sau se coc in cuptor.

tofu+tempeh marinat

2. carnati din seitan (vezi reteta aici)

3. mamaliguta (vezi reteta aici)

4. muraturi

5. rosii, castraveti, ceapa verde, masline, ardei iute etc.

platou cald5Il piatto include:

Fette di tofu e pezzetti di tempeh, marinati e fritti. Al posto del tempeh potete utilizzare il seitan.

Per la marinatura:

2 cucchiai di salsa di soia
1 cucchiaio di olio evo
2 cucchiai di mix di spezie per grigliata
4-5 spicchi d’aglio, schiacciati
1 cucchiaino di rosmarino
peperoncino in scaglie, a piacere
pepe e sale, a piacere

Mischiate tutti gli ingredienti. Versate sopra il tofu ed il tempeh, mescolate bene e lasciate marinare per alcune ore (o per tutta la notte). Fate friggere in poco olio o cuocete in forno.

tofu+tempeh marinat

2. salsicce di seitan (vedere la ricetta qui )

3. polenta  (vedere la ricetta qui )

4. sottaceti

5. pomodori, cetrioli, cipolle, olive, peperoncino, etc.

platou cald3




Roasted red pepper & tomato soupSupa crema de rosii cu ardei coptiGeroosterde rode paprika-tomatensoep

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.Pentru 4 portii:

750 g suc de rosii
1 1/2 cana apa
2 ardei grasi rosii
1 ceapa, taiata marunt
3 catei de usturoi, taiati marunt
1 lingura ulei de masline
1 1/2 lingurita oregano
sare si piper, dupa gust

busuioc/patrunjel proaspat, taiat fin

Ardeii se spala, se usuca cu un servet și se coc pe plită/grătar/cuptor, întorcandu-se pe fiecare parte, avand grijă să nu se ardă. Cand sunt gata copți se pun într-o cratiță, se presară cu sare și se acoperă. După aprox. 10 minute se curăță de coajă înmuindu-se degetele în apă rece. Se taie in bucatele.

ardei copti

Se incinge uleiul intr-o oala, se adauga ceapa si usturoiul si se inabuse, amestecand din cand in cand, pana cand ceapa s-a inmuiat putin.

Se adauga apa, sucul de rosii, ardeii copti si oregano. Se acopera si se fierbe 10-15 minute.

Se mixeaza totul cu ajutorul unui blender/mixer pana cand se obtine o crema fina.

Se potriveste de sare si piper si se orneaza cu busuioc sau patrunjel proaspat si, dupa dorinta, cu putin ulei de masline.




TiramisuTiramisuTiramisuTiramisu

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.

tiramisu3

Wash and dry the form and put the base back into it.

tiramisu4

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.

tiramisu5

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.

tiramisu6

Refrigerate for at least an hour.

Before serving sprinkle cocoa powder on top.

tiramisu7tiramisu8Pentru 5-6 portii:

forma de cuptor de aprox. 17 x 21 cm

1 lingura cacao

Pentru blat:

1 cana faina
putin mai mult de 1/2 cana lapte soia
1/3 cana zahar vegan
3 linguri ulei
1 lingurita praf de copt

putina margarina vegana pentru uns forma

Se amesteca toate ingredintele pana cand zaharul s-a topit.

Se unge o forma de cuptor cu putina margarina si se tapeteaza cu faina. Se toarna compozitia in forma si se coace, in cuptorul incins in prealabil, la foc mediu (175 C) timp de aprox. 30 minute. Se incearca cu un pai daca este copt inauntru altfel se continua coacerea inca cateva minute.

Se lasa sa se raceasca putin. Se scoate din forma, se niveleaza taindu-se partea crescuta de deasupra.

tiramisu3

Forma se spala si se sterge cu un prosop de bucatarie. Se reaseaza blatul in forma.

tiramisu4

Pentru sirop:

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

Se amesteca amaretto cu cafeaua si se toarna uniform peste blat. Se lasa deoparte pana pana cand siropul este in totalitate absorbit.

tiramisu5

Pentru crema:

1 pachet silken tofu (350 g)
1 pachet frisca vegetala lichida (250 g)
3 linguri zahar vegan
1 1/2 lingurite esenta de vanilie

Se bate frisca pana cand se intareste.

Toful se pune in blender impreuna cu zaharul si esenta de vanilie. Se mixeaza pana cand zaharul s-a topit.

Se adauga peste frisca si se amesteca cu grija.

Se toarna peste blat si se intinde uniform.

tiramisu6

Se da la frigider pentru cel putin o ora.

Inainte de servire se pudreaza cu cacao.

tiramisu7tiramisu8tiramisu2

Per 5-6 porzioni:
leccarda da forno circa 17 x 21 cm
1 cucchiaio di cacao in polvere
Per la base:
1 tazza di farina
poco più di 1/2 tazza di latte di soia
1/3 di tazza di zucchero vegan
3 cucchiai di olio
1 cucchiaino di lievito in polvere
margarina vegana per ungere la leccarda
Mescolate tutti gli ingredienti fino a che lo zucchero non sia sciolto.
Ungete la teglia con un po’ di margarina e spolverate con la farina.
Versate il composto nella teglia e fate cuocere, nel forno preriscaldato, a temperatura media (175 C) per circa 30 minuti. Controllate con una cannuccia/uno stecchino se l’interno è cotto, altrimenti continuate a cuocere per alcuni minuti.
tiramisu3
Lasciate raffreddare un po’. Togliete la base dalla teglia, livellatela tagliando la parte superiore.
tiramisu4
Lavate ed asciugate la teglia e riposizionatevi sopra la base.
Per lo sciroppo:
75 ml di amaretto (Disaronno)
150 ml di caffè (espresso)
Mescolate l’amaretto con il caffè e versate in modo uniforme sulla base. Mettete da parte fino a che lo sciroppo non sia stato assorbito completamente.
tiramisu5
Per la crema:
1 confezione di tofu vellutato (350 g)
1 confezione di panna liquida vegetale (250 g)
3 cucchiai di zucchero vegan
1 1/2 cucchiaini di essenza di vaniglia
Sbattete la panna con la frusta fino a che non sia ben densa.
Frullate il tofu vellutato con lo zucchero e l’essenza di vaniglia finché lo zucchero si sia sciolto.
Aggiungetelo alla panna e mescolate delicatamente.
Versate sulla base e distribuite in modo uniforme.
tiramisu6
Lasciate raffreddare in frigo per almeno un’ora.
Prima di servire spolverizzate la cima con cacao in polvere.
tiramisu7
tiramisu8




Lentil pate Pateu de linteLinzen 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.

022pateu linte

Pateu de linte

1 cana linte verde
2 frunze dafin
10-15 boabe de piper
2 linguri ulei
1 ceapa, taiata marunt
3-4 catei usturoi, taiati marunt
2 lingurite cimbru
1 lingurita boia dulce
1 lingura bulion de rosii
1 pahar vin sec alb
sare, piper, dupa gust

Lintea se spala bine si se pune la fiert impreuna cu frunzele de dafin si boabele de piper in 3 cani de apa. Daca este nevoie se mai adauga apa pe parcurs.

Cand lintea a fiert se surge de apa (care se pastreaza separat),  se indeparteaza frunzele de dafin si boabele de piper.

Se incinge 1 lingura de ulei intr-o tigaie si se calesc ceapa si usturoiul timp de 3-4 minute. Se adauga vinul, restul condimentelor si se fierbe, descoperit, pana cand ceapa este patrunsa si alcoolul s-a evaporat. Se adauga bulionul de rosii dizolvat in putina apa in care a fiert lintea. Se continua fierberea inca 3-4 minute. Se potriveste de sare si piper.

Se pun toate ingredientele intr-un robot de bucatarie/blender si se mixeaza pana cand se obtine o pasta fina. Daca este nevoie se mai adauga putina apa in care a fiert lintea pana cand se obtine consistenta unui pateu.022pateu linte




Orange cakeTort de portocaleSinaasappeltaartTorta all’arancia

tort portocale1

Orange cake

Springform

250 g orange jam

For the base:

1 1/4  cup flour
½ cup raw sugar
½ cup oil
½ cup water or soy milk
1 ½ teaspoons baking powder
zest of an orange
1 teaspoon amaretto

Mix the oil, water and sugar and whisk until the sugar dissolves. Add the rest of the ingredients and mix everything thoroughly . The composition should have the consistency of cream otherwise add a little bit more water / flour as necessary.

Pour it into the baking springform and bake it, in the preheated oven, for approx . 30-40 minutes. Check with a straw if it’s baked inside.

Allow it to cool (it can be prepared the day before).

For the cream:

2 packs silken tofu (600 g )
½ cup raw sugar
zest of an orange
2 tablespoons amaretto (optional )
2 teaspoons carob (locust) bean gum ( for thickening )

Mix all the ingredients  until a smooth paste is obtained and the sugar is melted .

For the jelly:

Orange juice from 6 oranges
½ cup raw sugar
1 teaspoon amaretto (optional )
5 g of agar – agar

Strain the orange juice and cook it together with the sugar and stirring occasionally. When it starts boiling add the agar ( dissolved in a little bit of orange juice, otherwise it will form into lumps. Boil it for 2 minutes still stirring, remove it from the heat and add the amaretto. Allow to cool, checking and stirring regularly because it hardens relatively quickly.

Whipped cream for garnish (see recipe here )

Assembling the cake :

Remove the base from the springform and wash the form (to prevent sticking later).
Replace the base cake in the springform, add the orange jam on top and spread it evenly. Add the  tofu cream and also spread evenly .

Garnish as desired with orange pieces .

Pour the jelly on top and refrigerate it.

Before serving remove the cake from the springform ( use a knife on the sides of the form ), place the cake on a platter and garnish with coconut cream .

tort portocale2

Orange cake

Note: Use only the zest of  bio oranges .

tort portocale1

Tort de portocale

Formă de copt cu margine detașabilă

250 g gem de portocale

Pentru blat:

1 1/4 cană făină
½ cană zahăr brut
½ cană ulei
½ cană apă sau lapte de soia
1 ½  lingurița praf de copt
coaja rasă de la o portocală
1 linguriță amaretto

Se amestecă uleiul, apa și zahărul și se bate cu telul până când zahărul se dizolvă. Se adaugă restul ingredinetelor și se amestecă uniform. Compoziția trebuie să aibă consistența unei ciulamale, în caz contrar se mai adaugă apă/făină în funcție de necesitate.

Se toarnă în forma de copt și se coace, în cuptorul încins în prealabil, timp de aprox. 30-40 minute. Se încearcă cu un pai dacă este copt în interior.

Blatul se lasă la răcit (daca este posibil se poate prepara cu o zi înainte).

Pentru cremă:

2 pachete silken tofu (600 g)
½ cană zahăr brut
coaja rasă de la o portocală
2 linguri amaretto (opțional)
2 lingurițe făină de roșcove (pentru închegare)

Se amestecă toate ingredientele până când se obține o pastă fină și zahărul s-a topit.

Pentru jeleu:

zeama de la 6 portocale
½ cană de zahăr brut
1 linguriță amaretto (opțional)
5 g agar-agar

Zeama de portocale se trece prin sita pentru ceai și se fierbe împreună cu zahărul amestecându-se din când în când. Când a început sa fiarbă se adaugă agar-agarul (dizolvat în puțină zeamă de portocale, altfel se vor forma cocoloașe). Se fierbe încă 2 minute amestecându-se, se ia de pe foc și se adaugă amaretto. Se lasă la răcit, verificându-se și amestecând regulat caci se întărește relativ repede.

Frișca pentru ornat (vezi rețeta aici)

Asamblarea tortului:

Blatul se scoate din formă iar forma se spală (pentru a preveni lipirea ulterioară).

Se repune blatul în formă, se adaugă gemul de portocale și se întinde uniform. Deasupra se adaugă crema de tofu și, de asemenea, se întinde uniform.

Se ornează dupa dorință cu bucățele de portocală.

Se toarnă jeleul și se dă la răcit în frigider.

Înainte de servire se scoate tortul din formă (se trece cu un cuțit pe partea laterală pentru a-l desprinde de formă), se așează pe un platou și se ornează cu frișcă de cocos.
Notă: Folosiți numai coaja de la portocale bio.

Atenție: Făina de roșcove nu este același lucru cu pudra de roșcove.

tort portocale3

Tort de portocale

tort portocale1tort portocale1

tort portocale2Tortiera con i bordi rimovibili
250 g di marmellata di arance
Per la base:
 
1 1/4 tazza di farina
1/2 tazza di zucchero di canna grezzo
1/2 tazza di olio
1/2 tazza d’acqua
1 1/2 cucchiaini di lievito in polvere
la scorza di un’arancia
1 cucchiaino di amaretto
Mescolate l’olio, l’acqua e lo zucchero e sbatteteli con una frusta fino a che lo zucchero non si sia sciolto. Aggiungete il resto degli ingredienti e mescolate accuratamente. Il composto dovrebbe avere la consistenza di una crema, altrimenti aggiungete un altro po’ di acqua/farina a seconda della necessità.
Versate nella tortiera da forno e fate cuocere, nel forno preriscaldato, per circa 30-40 minuti. Controllate con una cannuccia che l’interno sia cotto.
Lasciate raffreddare (può essere preparata anche il giorno prima).
Per la crema:
 
2 confezioni di tofu vellutato (600 g)
1/2 tazza di zucchero di canna grezzo
la scorza di un’arancia
2 cucchiai di amaretto (opzionale)
2 cucchiaini di farina di semi di carruba (per addensare)
Mescolate tutti gli ingredienti fino a che non avrete ottenuto una pasta omogenea e lo zucchero non si sia sciolto.
Per la gelatina:
 
Il succo di 6 arance
1/2 tazza di zucchero di canna grezzo
1 cucchiaino di amaretto (opzionale)
5 g di agar – agar
Filtrate il succo d’arancia e fatelo cuocere con lo zucchero, mescolando di tanto in tanto. Quando inizia a bollire aggiungete l’agar (sciolto in un po’ di succo d’arancia, altrimenti si formano i grumi). Fate bollire 2 minuti continuando a mescolare, togliete dal fuoco ed aggiungete l’amaretto. Lasciate raffreddare, controllando e mecolando regolarmente perché si rapprende relativamente in fretta.
Panna montata per guarnire (vedere la ricetta qui
 
Assemblare la torta:
 
Togliete la base dalla tortiera e lavate la tortiera (per evitare che dopo si appiccichi). Rimettete la base della torta nella teglia con la cerniera, aggiungete la marmellata di arance in cima e spalmatela uniformemente. Aggiungete la crema di tofu e distribuite anche questa in modo uniforme. 
 
Decorate come desiderate usando pezzetti  di arancia.
 
Versate la gelatina in cima e mettete in frigo. 
 
Prima di servire togliete la torta dalla tortiera (aiutatevi con un coltello sui bordi),   
appoggiate la torta su di un piatto da portata e guarnite con panna di cocco.
 
Nota: Usate unicamente la scorza di arance biologiche.

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Vegetables aspicPiftie veganaGroenten aspicAspic di verdure

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Vegetables aspic

For 6-8 small portions:

1 large carrot, peeled
1 large potato, peeled
1 onion, cutted in quarters
1 parsnip, peeled
50 g frozen peas
50 g frozen green beans
3 tablespoons canned corn
5-6 cloves of garlic, mashed
2 bay leaves
10 peppercorns
5 g of agar – agar
salt

Put the potato, carrot, parsnip, onion, the bay leaves and  peppercorns in a soup pan, cover with water and cook. When the vegetables are almost done add the peas, green beans and the garlic. Cook for another few minutes.

Remove the vegetables  from the water (keep the water!) and cut them into small squares (or various forms for ornament ). Add the corn and mix. Place the mix vegetables in forms (for individual portions can be used coffee cups). To ornament can also be used parsley , dill and celery .

Remove the onions from the water where the  vegetables cooked and add the agar-agar (previously dissolved in a little water, to prevent lumps forming). Cook it for 2 minutes and then pour on top of the vegetables. Refrigerate for at least one hour .

Note : You can use other vegetables such as: celery, cauliflower, broccoli, etc.

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Vegetables aspic

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Piftie vegană

Pentru 6-8 porții mici:

1 morcov mare
1 cartof mare
1 ceapă
1 păstârnac
50 g mazăre congelată
50 g fasole verde congelată
3 linguri porumb din conservă
5-6 căței de usturoi
2 frunze dafin
10 boabe de piper
5 g agar-agar
sare

Legumele se pun la fiert întregi, în apă cât să le acopere, împreună cu frunzele de dafin, boabele de piper și ceapa tăiată în patru. Mazărea, fasolea verde și usturoiul pisat se adaugă la ultimele clocote.

Pe măsură ce au fiert, legumele se scot din apă și se taie in pătrățele mici (sau sub diverite forme pentru ornament).  Legumelor astfel tăiate se adaugă boabele de porumb și se amestecă uniform. Se pun în forme (pentru porții individuale se pot folosi cești de cafea). Pentru ornament se mai pot folosi frunze de pătrunjel, mărar și țelină.

Se scoate ceapa din apa în care au fiert legumele, se potrivește de sare și se adaugă agar-agar-ul (dizolvat în prealabil în puțină apă, altfel se formează cocoloașe).   Se lasă să fiarbă 2 minute apoi se adaugă peste legume. Se dau la răcit in frigider pentru cel puțin o oră.

Notă: Se pot folosi și alte legume ca: țelină, conopidă, brocoli etc. Piftia se poate păstra în frigider de pe o  zi pe alta.

piftie2

Piftie vegană

piftie1

Per 6-8 piccole porzioni:
 
1 carota grande, a cui avrete raschiato la buccia
1 patata grande, sbucciata
1 cipolla, tagliata a quarti
1 pastinaca, sbucciata
50 g di piselli surgelati
50 g di fagioli verdi
3 cucchiai di mais in scatola
5-6 spicchi d’aglio, schiacciati
2 foglie d’alloro
10 grani di pepe
5 g di agar – agar
sale
Mettete la patata, la carota, la pastinaca, la cipolla, le foglie di alloro e i grani di pepe in una pentola, coprite con acqua e fate cuocere. Quando le verdure sono quasi pronte, aggiungete i piselli, i fagioli verdi e l’aglio. Cuocete ancora  per qualche minuto.
Togliete le verdure dall’acqua (conservate l’acqua!) e tagliatele a piccoli quadretti (o in altre forme come ornamento). Aggiungete il mais e mescolate. Disponete le verdure in stampi (per fare porzioni singole si possono usare tazzine da caffè).  Per decorare potete utilizzare anche prezzemolo, aneto e sedano.
Togliete le cipolle dall’acqua di cottura delle verdure ed aggiungete l’agar-agar (precedentemente sciolto in un po’ d’acqua, per evitare la formazione di grumi). Fate cuocere per altri 2 minuti, quindi versate sulle verdure. Lasciate in frigo per almeno un’ora.
Nota: Potete usare altre verdure quali: sedano, cavolfiore, broccoli, etc.
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