Category : Appetizers

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Friday December 13th, 2013

Seitan sausages

Seitan sausages
Posted in : Appetizers, Christmas menu, Main dishes on by : fleur
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For 3 pieces: seitan from 1 kg flour (see recipe here) 1 ½ teaspoon paprika powder ½ teaspoon onion powder ½ teaspoon garlic powder 4 cloves of garlic, mashed 1 tablespoon mix seasoning ( marjoram, thyme, juniper berry) 1 tsp dried chilli flakes salt and pepper plastic film jute rope When you prepare the dough for seitan add the paprika powder, onion powder and the garlic powder to the flour. Further  follow the steps of the seitan recipe. After “washing” the dough add the rest of the spices, the garlic and the chili flakes  to the seitan and mix well being careful not to “break” the seitan. Drain well. Divide the  seitan  into three equal pieces.
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Thursday October 17th, 2013

Soy romanian sarmale

Soy romanian sarmale
Posted in : Christmas menu, Main dishes on by : fleur
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For approx. 35 sarmale: 1 medium sauerkraut/ cabbage For the filling: 125 g of dry soy granules 100 g rice 2 onions, finely chopped 4 tablespoons mix seasoning 2 teaspoons  paprika powder 2 teaspoons dried thyme 2 tablespoons tomato paste 1 bunch parsley, finely chopped salt and pepper, to taste 2 tablespoons oil For the sauce: 4-5 tablespoons tomato paste/ 1 can diced tomatoes juice of 1 lemon (for the cabbage version) If the sauerkraut is too salty  leave it half an hour in cold water than drain. If you use cabbage soak each  leaf in boiling water until softens (otherwise it will break when rolled). Drain. Soak the soy granules  in 150 ml  water for 10 minutes (or as
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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.

Thursday September 26th, 2013

Cozonac (romanian panettone)

Cozonac (romanian panettone)
Posted in : Christmas menu, Desserts, Easter menu, Pastry on by : fleur
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Ingredients for 2 cozonaci: 1 kg flour 250 g margarine 2 cups soy milk 250 g raw sugar 15 g dry yeast ( 30g fresh yeast ) 300g raisins 2 tsp. vanilla essence zest of an orange / lemon (optional ) saffron / 1/4 tsp. turmeric (optional, for a nice color) Mix the saffron/turmeric with the soymilk. Mix together the flour, yeast, sugar and margarine. Add the vanilla essence, soy milk, orange/lemon zest and knead for approx. 10 minutes. The dough should not stick to the hands, if so add a little bit more flour. Cover with a clean kitchen towel and let rise in a warm place until doubled in volume (about 2 hours ) . Add the raisins and  knead
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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).

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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