Pumpkin pie

placinta dovleac

Pumpkin pie

for a mid-size tray, for a big one dubbel the quantities

For the dough:

150 g margarine (see recipe here)
500 g flour
1 ½ small cup  raw sugar
1 small cup soy milk
15 g baking powder

For the filling:

1.5 kg pumpkin
1 small cup  raw sugar
1 tablespoon oil

Mix the margarine  with the soy milk and the sugar. When the sugar has melted add the baking powder and sprinkle the flour, little by little until incorporats into the composition. Grease your hands with a little bit of oil (and if needed also the dough) and knead slightly. Refrigerate until you prepare the filling.

aluat placinta


Peel the pumpkin and grate. Heat the oil in a big saucepan, add the grated pumpkin and the sugar. Cook until  is softened (about 10 minutes). Allow to cool slightly.

dovleac pt placinta

Pumpkin filling

Divide the dough into two equal parts and roll them to the size of the tray. Place one sheet of dough in the tray, add pumpkin filling and spread evenly,  place the other dough sheet on top. Prick the dough with a fork / toothpick and bake at medium heat for 30-40 minutes.

Serve warm or cold.

Plum dumplings

galuste prune4

Plum dumplings

For 12-15 dumplings:

12-15 medium size plums

1/2 kg potatoes
150 g flour
1 tablespoon oil
3 tablespoons raw sugar
pinch of salt

1 cup breadcrumbs
2 tablespoons raw sugar

Cook the potatoes, drain and mash.

Allow to cool then add the flour, oil, sugar and salt. Mix  until you obtain a soft dough.

Make a roll of the dough  approx. 5 cm. thick. Cut into 12-15 pieces of approx. 1.5-2 cm.

galuste prune1

Plum dumplings

Wash the plums, remove the pits and eventually  fill each plum  with a little bit of sugar (only if de plums are sour).

Take a piece of dough, stretch it between your hands, place the plum in the middle, seal the edges and form balls.

galuste prune2

Plum dumplings

In a souppan bring 3 l water with a pinch of salt, to boil. Carefully drop each dumpling into the boiling water. Cook on low heat for about 15 minutes (when ready they will rise to the surface).

In a saucepan brown the breadcrumbs stirring continuously. Allow to cool then add the raw sugar and mix.

Drain the dumplings well then roll them in the mix of breadcrumbs with sugar until covered.

galuste prune3

Plum dumplings

Panna cotta

pana cotta1

Panna cotta

For 4 servings:

500 ml of the soy milk (or any vegetable milk)
4 tablespoons raw sugar
approx. 5 cm vanilla stick  (or 2 teaspoons vanilla essence)
150 g raspberries
1 1/2 teaspoon  agar-agar

Dissolve the agar-agar in a tablespoon of soy milk.

Boil the rest of the soy milk together with 3 tablespoons of sugar (if you  want it sweeter you can add 4 tablespoons of sugar) and vanilla (collected from inside the stick). Cook for 3 minutes then add the agar-agar and continue cooking for another 2 minutes. Set aside and allow to cool a little bit.

Separately blend the raspberries and a tablespoon of sugar, until you get a sauce. Add the sauce in a form (glass, cup) and pour the panna cotta gently over the sauce.

Allow to cool in the refrigerator for at least an hour.

Variation: Instead of raspberries you can use other fruits: strawberries, blueberries, etc.

A simple dessert, delicious and rich in protein, vitamins and minerals.

pana cotta2

Panna cotta

Vegan whipped cream

frisca vegana

Vegan whipped cream

1 tin coconut milk

2-3 tablespoons raw sugar

1 teaspoon vanilla essence

1 teaspoon locust bean gum (optional)

Let the coconut milk tin in the refrigerator for several hours (or overnight).

Put in a bowl  only the white, solid part of the coconut milk, add the sugar, the locust bean gum and the vanilla essence and blend (with a mixer) until the sugar has dissolved and it becomes frothy (do not blend to long otherwise you’ll get coconut butter).

The cream can be kept in the fridge up to 2 days.

Chocolate vegan cake

tort de ciocolata

Chocolate vegan cake

For the leaf:

3 cups flour
1 ½ cup raw sugar
½ cup cocoa
1 teaspoon of salt
2 teaspoons baking powder
3 tsp vanilla essence
150 ml sunflower oil
2 tablespoons vinegar
2 cups cold water

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

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

Allow  to cool, remove from the springform and cut horizontally into two equal parts.


½ cup amaretto (or any other liqueur cake )
1 tablespoon raw sugar

Dissolve the sugar in the amaretto .

Chocolate Cream:

4 ripe avocados
6-7 tablespoons maple syrup
1 teaspoon vanilla extract
4 tablespoons melted coconut butter
100 g raisins
2-3 tablespoons amaretto

Soak the raisins  in the amaretto for at least one hour. Drain and use the amaretto for the syrup.

Blend all the ingredients  with a food processor/blender until a fine paste is obtained. Divide the cream into two equal parts. In one part add the raisins.

For garnish:

vegan chocolate

Place one piece of leaf on a platter. Add half of the syrup, spread evenly till soaked, add the cream which contain raisins and spread evenly. Place the second leaf above, add the rest of the syrup till soaked and than add the remaining chocolate cream. Spread evenly, including the sides.

Garnish with grated vegan chocolate and raspberries. Refrigerate before serving.