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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

Seitan sausagesCarnati din seitanSeitan worstSalsicce di seitan

carnati1

Seitan sausages

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. Roll each piece in plastic film and tie the ends with a piece a rope.

carnati3

Seitan sausages

Cook the sausages  in water for 40 minutes.

Before serving remove the plastic film and fry them a few minutes in oil until golden brown (you can also grill or bake them in the oven).

Note: You can keep them 2-3 days in the refrigerator in the plastic film to prevent drying.

carnati2

Seitan sausages

carnati1

Cârnați din seitan

Pentru 3 bucăți:

seitan din 1 kg făină (vezi rețeta aici)

1 ½ linguriță boia dulce
½ linguriță ceapă pudră
½ linguriță usturoi pudră
4 căței de usturoi pisați
1 lingură condimente pentru tocătură
1 linguriță fulgi uscați de ardei iute
sare, piper

folie de plastic

La prepararea seitanului se adaugă boiaua dulce, pudra de ceapă și cea de usturoi. Mai departe se urmează pașii de la rețeta de seitan.

După spalarea seitanului se adaugă restul condimentelor și se amestecă bine avand grijă să nu “rupem” seitanul.

După ce seitanul s-a scurs bine se împarte în trei părți egale. Fiecare parte se rulează și se înfășoară in folie de plastic, legându-se la capete.

carnati3

Cârnați din seitan

Cârnații astfel obținuți se fierb în apă timp de 40 minute.

Înainte de servire se prăjesc câteva minute în ulei până se rumenesc ( de asemenea se pot frige pe grătar sau coace în cuptor).

Notă:  se pot păstra 2-3 zile în frigider, în folie pentru a preveni uscarea acestora.

carnati2

Cârnați din seitan

carnati1carnati1

Per 3 pezzi:

 
seitan ricavato da 1 kg di farina (vedere la ricetta qui)
1 1/2 cucchiaini di paprika in polvere
1/2 cucchiaino di cipolla liofilizzata
1/2 cucchiaino di aglio in polvere
 
4 spicchi d’aglio, schiacciati
1 cucchiaio di mix di spezie (maggiorana, timo, bacche di ginepro)
1 cucchiaino di peperoncino in scaglie)
sale e pepe
 
pellicola di plastica
corda di juta
 
Quando preparate l’impasto per il seitan, aggiungete la paprika in polvere, la cipolla liofilizzata e l’aglio in polvere alla farina. Quindi seguite gli altri passi della ricetta per preparare il seitan.
 
Dopo aver “lavato” la pasta aggiungete al seitan il resto delle spezie, l’aglio e le scaglie di peperoncino, quindi mescolate bene facendo attenzione a non “rompere” il seitan. Scolate bene.
 
Dividete il seitan in tre parti uguali. Avvolgete ogni pezzo con la pellicola di plastica e chiudete le estremità con la corda di juta.
carnati3

Fate cuocere le salsicce in acqua per 40 minuti.

 
Prima di servire rimuovete la pellicola di plastica e friggete le salsicce alcuni minuti in olio fino a che non sono dorate (potete anche grigliarle o cuocerle in forno).
 
Nota: Potete anche conservarle in frigo 2-3 giorni nella pellicola per evitare che si secchino.
carnati2




Soy romanian sarmale Sarmale de soiaSoja roemeense sarmale

sarmale2

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 indicated on the package).

Heat the oil in a saucepan and stir fry the onions for 2-3 minutes then add the rice and cover with water. Cook for 10 minutes, stirring occasionally to prevent sticking to the bottom of the pan. Allow to cool a little bit.

Add the soy granules, the mix seasoning, paprika powder, thyme, 2 tablespoons tomato puree and the parsley. Mix well.

umplutura sarmale

Filling for the sarmale

Place 1-2 tablespoons of the filling into the center of each cabbage leaf and roll.

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Finely cut the rest of the sauerkraut/cabbage. Divide it into two equal parts. Put one part of finely cuted sauerkraut/cabbage into a souppan, place the rolls on top and cover with the rest of sauerkraut/cabbage.

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Dissolve the rest of the tomato puree  in two glasses of water and pour over cabbage rolls (if you use cabbage than add the lemon juice too).

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Romanian soy sarmale

Cover and cook the cabbage rolls for approx. 30-45 minutes.

Serve hot with polenta.

Variation : Instead of dried soy garnules you can use only rice  (300 g) adding finely chopped  mushrooms or grated carrots.

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Sarmale cu soia

Pentru aprox. 35  sarmale:

1 varză murată/proaspătă mijlocie
125 g granule de soia
100 g orez
2 cepe
4 linguri condimente pentru tocătură
2 lingurițe boia dulce
2 lingurițe cimbru uscat
6 linguri de bulion de roșii
1 legătură pătrunjel
2 linguri ulei
sare, piper

Dacă varza murată este prea sărată se va lăsa ½ oră în apă rece. Dacă se folosește varză dulce atunci va trebui înmuiată în apă clocotită și frunzele se vor desprinde pe rând, pe măsură ce se înmoaie (altfel se vor rupe).

Se aleg frunzele întregi de varză și se îndepărtează partea tare de la bază. Acestea împreună cu restul verzei se vor tăia fideluță.

Granulele de soia se lasă la înmuiat în 350 ml apă timp de 10 minute (sau conform indicațiilor de pe pachet).

Într-o cratită se călește ceapa tăiată mărunt până lucește apoi se adaugă orezul spălat și apă cât să acopere. Se fierbe 10 minute având grijă să amestecăm des pentru a preveni lipirea.

Când orezul s-a răcit puțin se răstoarnă peste soia și se adaugă condimentele, 2 linguri de bulion de roșii și pătrunjelul tăiat fin. Se amestecă bine.

umplutura sarmale

Umplutură pentru sarmale

Se ia o frunză de varză, deasupra se adaugă o lingură de umplutură și se împăturește.

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Pe fundul unei cratițe se așează jumătate din cantitatea de varză tăiată, apoi sarmalele iar deasupra se adaugă restul verzei tăiate.

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Restul bulionului de roșii de dizolvă în două căni de apă și se toarnă peste sarmale (dacă se folosește varză dulce atunci se vor folosi 2 căni de borș proaspăt/zeamă de murături).

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Sarmale de soia

Sarmalele se fierb aprox. 30-45 minute, pe aragaz sau în cuptor.

Se servesc fierbinți cu mămăliguță.

Variație: în locul umpluturii de soia se poate folosi numai orez (300g) la care se poate adauga chiperci taiate marunt sau morcov ras.

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sarmale2




Salad a la russe Salata a la russeSalade a la russe

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Salad a la russe

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.

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Salad a la russe

Add the mustard, the mayonnaise, salt and pepper to taste. Mix gently.

Place the mix on a plateau and garnish.

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Salad a la russe

It can also be served in filo dough baskets.

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Salata a la russe

Ingrediente:
8 cartofi mijlocii
8 morcovi mari
o țelină
2 rădăcini păstârnac
1 conservă mare de mazăre
10-15 castraveciori murați
2-3 gogoșari murați
muștar, sare, piper
maioneză vegană (vezi reteta aici)

Se fierb toate legumele, întregi, în apă cu sare (apa în care au fiert poate fi folosită la supe/ciorbe), apoi se lasă la răcit. Se taie  legumele și murăturile în bucățele mici.

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Salata a la russe

Se amesteca cu mazărea scursă bine de apă, muștarul, maioneza, sarea si piperul.

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Salata a la russe

Se așează pe un platou și se ornează.

Se poate servi si in cosulete din aluat filo.

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Salata a la russe

salatab3




Cozonac (romanian panettone)Cozonac veganCozonac (roemeense panettone)Cozonac (panettone rumeno)

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Cozonac

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 for approx. 5 minutes.

Divide the dough into two equal pieces and put each piece into cake form. You can also shape the dough into 2/3 ropes and braid.

Variation: with walnut filling:

300 g walnuts, ground
100 g raw sugar
200 g raisins soaked in amaretto / rum
3 tablespoons cocoa
a little bit warm 
soy milk

Mix all the ingredients for the filling adding the soy milk little by little until you get a paste.

Roll the dough with a rolling pin, add the walnut filling on top and spread evenly. Roll.

Let it rise again in a warm place for about an hour.

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Cozonac

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.

cozonac2Ingrediente pentru 2 cozonaci:

1 kg de făină
250 g margarină
2 cani lapte de soia
250 g zahăr brut
15 g drojdie uscată (drojdie proaspata 30g)
300 g stafide
2 lingurite esenta de vanilie
coaja unei portocale / lamaie (optional)
șofran / 1/4 lingurita turmeric (opțional, pentru o culoare frumoasa)

Se amestecă sofranul / turmericul cu lapte de soia.

Se amesteca faina, drojdia, zaharul și margarina. Se adauga esenta de vanilie, laptele de soia, coaja de portocala / lamiae  si se framanta cca. 10 minute.

Aluatul nu trebuie sa se lipeasca de maini, in caz contrar se mai adauga faina sau lapte de soia, dupa caz.

Se acopera  cu un prosop curat de bucatarie si se lasa la crescut, într-un loc cald, până când se va dubla în volum (aproximativ 2 ore).

Se adauga stafidele si se framanta, din nou, cca 5 minute.

Se imparte aluatul in dua parti egale si se aseaza in doua forme (de chec). De asemenea, se poate imparti fiecare parte la randul ei in 2/3 parti, se ruleaza si se impletesc.

Variantă: cu umplutură de nuca

300 g nuci, macinate
100 g zahăr brut
200 g stafide înmuiate în amaretto / rom
3 linguri cacao
un pic lapte de soia cald

Se amestecă toate ingredientele pentru umplutura adăugând laptele de soia puțin câte puțin până când se va obține o pastă.

Rulati aluatul cu un sucitor, se adaugă umplutura și se distribuie uniform.  Se ruleaza.

Se lasa  din nou la crescut într-un loc cald, timp de aproximativ o ora.

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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.cozonac2

Ingredienti per 2 cozonaci:
 
1 kg di farina
250 g di margarina
2 tazze di latte di soia
250 g di zucchero di canna grezzo
15 g di lievito secco (30 g di lievito fresco)
300 g di uvetta
2 cucchiaini di essenza di vaniglia
la scorza di un’arancia/limone (opzionale)
zafferano/1/4 di cucchiaino di curcuma (opzionale, per un bel colore)
Mescolate lo zafferano/la curcuma con il latte di soia.
Mischiate insieme la farina, il lievito, lo zucchero e la margarina. Aggiungete l’essenza di vaniglia, il latte di soia, la scorza di arancia/limone ed impastate per
circa 10 minuti.
L’impasto non deve rimanere appiccicato alle mani, se lo fa aggiungete un po’ di farina. Coprite con uno strofinaccio da cucina pulito e lasciate lievitare in un ambiente caldo, fino a che non sia raddoppiato in volume (circa 2 ore).
Aggiungete l’uvetta ed impastate per 5 minuti circa.
Dividete l’impasto in 2 parti uguali e mettete ciascuna parte in uno stampo da dolci. Potete anche formare 2/3 rotolini con la pasta ed intrecciarli.
Variante: con ripieno di noci
 
300 g di noci, come base
100 g di zucchero di canna grezzo
200 g di uvetta ammollata nell’amaretto/rum
3 cucchiai di cacao
un po’ di latte di soia caldo
Mescolate tutti gli ingredienti per il ripieno, aggiungendo il latte di soia un poco alla volta, fino ad ottenere una pasta.
Spianate l’impasto con un mattarello, aggiungetevi sopra il ripieno di noci e distribuite uniformemente. Spianate.
Lasciate lievitare di nuovo in un’ambiente caldo per circa un’ora.
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Fate cuocere a temperatura media (175 C),  nel forno preriscaldato, circa 45-60 minuti. Non aprite il forno in questo lasso di tempo!
Controllate con uno stecchino se l’interno è cotto, altrimenti fate cuocere ancora qualche minuto.
Lasciate raffreddare nella tortiera.
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Pasta saladSalata de pastePasta saladeInsalata di pasta

salata de paste

Pasta salad

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).

salata de paste

Salată de paste

300 g paste
1 conservă mazăre
1 conservă porumb
400 g castraveciori murați
1 gogosar murat (optional)
4-5 linguri maioneză vegană (vezi rețeta aici)
sare, piper

Pastele se fierb conform instrucțiunilor de pe pachet. Se scurg și se lasă la răcit.

Mazărea și porumbul din conserve se scurg bine.

Castraveciorii si gogosarul se taie fin.

Se amestecă toate ingredientele împreună cu câteva linguri de maionează vegană.

Se potrivește de sare și piper. Se poate adăuga și puțin muștar.salata de pastesalata de paste

300 g di pasta (farfalle)
1 confezione di piselli in scatola (400 g)
1 barattolo di mais dolce (300-400 g)
400 g di cetriolini sottaceto, tagliati a dadini (opzionale)
4-5 cucchiai di maionese vegan (vedere la ricetta qui)
sale e pepe
 
Cuocete la pasta seguendo le indicazioni sulla confezione. Scolate e fate raffreddare.
 
Scolate bene i piselli ed il mais.
 
Mischiate tutti gli ingredienti. Aggiustate di sale e pepe  (potete aggiungere della senape, se lo desiderate)




Spring rollsPachetele de primavaraLoempia’sInvoltini primavera

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 working surface. Place one tablespoon of filling like in the picture below.

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Spring rolls

Fold the left and right sides of dough over filling. Roll upwards. Wet the end so will stick to the roll.

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Spring rolls

Fry it on each side for a few minutes, in hot oil, until crisp. Place on a paper towel to drain.

Serve with peanut sauce or sambal (chili sauce).

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Maxi sprin roll

Aluat filo

Pentru umplutură:

2 morcovi
2 fire de ceapă verde
100 g varză
o tija de țelină
vlăstari de soia
3 căței de usturoi
1 linguriță ghimbir (proaspăt ras sau praf)
1 linguriță coriandru praf
1 lingură sos de soia
1 lingură de ulei
sare, piper

Toate legumele se taie a la julienne. Se pun toate ingredientele într-o cratiță și se călesc cateva minute pană se evaporă lichidul.

Cand legumele s-au răcit puțin se împachetează în aluat la dimensiunea dorită.

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Pachețele de primăvară

Aluatul filo se usucă foarte repede, cat timp lucrati acoperiți-l cu un servet umed pentru a preveni ruperea lui.

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Pachețele de primăvară

Se prăjesc cateva minute în uleiul foarte încins (altfel absorb ulei) pană se rumenesc.

Se servesc cu  sos de arahide sau sambal (sos de ardei iute).

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Maxi pachețel de primăvară

Pasta fillo
Per il ripieno:
 
2 carote
2 cipollotti
100 g di cavolo
1 gambo di sedano
50 g di germogli di fagiolo
3 spicchi d’aglio, sminuzzati
1 cucchiaino di zenzero (fresco, grattugiato o in polvere)
1 cucchiaino di coriandolo in polvere
1 cucchiaio di salsa di soia
1 cucchiaio di olio
sale e pepe, a piacere
olio per friggere
La pasta fillo si secca molto velocemente, copritela con un panno umido mentre lavorate, per evitare che si rompa.
Tagliate tutte le verdure a julienne. Fate scaldare l’olio in una padella, aggiungete tutti gli ingredienti e soffriggere per alcuni minuti, fino a che il liquido non sia evaporato.
Lasciate raffreddare.
Stendete la pasta fillo (10 cm x 10 cm per degli involtini piccoli) su un piano da lavoro pulito. Farcite con un cucchiaio di ripieno come mostrato nell’immagine sottostante.
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Ripiegate i lati destro e sinistro della pasta verso il centro, sul ripieno. Arrotolate dal basso verso l’alto. Inumidite le estremità in modo che aderiscano all’ involtino.
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Friggeteli da entrambi i lati per qualche minuto, in olio bollente, fino a che non siano croccanti. Mettete ad asciugare su un foglio di carta assorbente.
Servite con salsa di arachidi o sambal (salsa di peperoncini).
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