For 4 servings: 4 medium eggplants 200 g  brown rice 2 onions, finely chopped 2 carrots, grated 2 green peppers, finely diced 3-4 dried tomatoes, chopped 1 tablespoon oil fresh parsley, finely chopped salt and pepper, to taste Wash the eggplants and cut then in half, lengthwise. Using a small knife, cut a border inside each eggplant about
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3-4 chiftele per person (see recipe here) For the sauce: 3-4 tablespoons tomato paste 1-2 onions, finely chopped 5-6 cloves of garlic, finely chopped 1 bay leaf 10 peppercorns dill, finely chopped 1 tablespoon oil salt and papper, to taste Stir fry the onions in  oil for 2-3 minutes. Add the bay leaf, peppercorns and a cup of water. Cook
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For 15 to 17 chiftele: 100 g  soy granules 2 tablespoons flour 2 tablespoons soybean flour 1 medium potato, finely grated 1 medium onion, finely grated 1 medium carrot, finely grated 5-6 cloves of garlic, mashed 1 ½ tablespoon mix seasoning 1 teaspoon paprika powder 1 teaspoon thyme parsley, finely chopped dill, finely chopped salt and pepper,
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Pentru 2-3 portii: 100 g tofu 1 paksoi mare 1 ceapa 3-4 morcovi 1 lingură de ulei Pentru marinată: 3-4 linguri  sos de soia 2 cm ghimbir ras (sau 1 linguriță ghimbir pudră) 1 linguriță coriandru pudră 3 cătei de usturoi pisați sare, piper Se amestecă toate ingredientele pentru marinată. Tofu se taie în bucățele
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For 4-6 servings: For the seitan: seitan  (see recipe here) 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika powder 1 tsp carob powder (optional, for the color) When you make the seitan dough add the  ingredients above. Further follow the steps from the seitan recipe. After cooking, drain the seitan well then cut into  pieces approx. 3-4 cm
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For 6 pieces: 50 g dry soy granules 150 ml water 1/2 teaspoon baking soda 1/2 teaspoon ground allspice (piment) 1/2 teaspoon thyme 1/2 teaspoon coriander powder 1/2 teaspoon onion powder a pinch of chili powder 1/4 teaspoon ground pepper 1/4 teaspoon salt 1/2 teaspoon paprika powder 2 cloves of garlic, mashed 3-4 tablespoons soy flour (or
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tofu, cubed sweet pepper, cubed zucchini, cubed mushrooms onion, cubed skewers For the marinade: garlic, mashed olive oil spices (thyme, rosemary, basil etc.) Prepare a marinade mixing the garlic, oil and spices. Add the tofu and the vegetables. Let it rest in refrigerator for at least 2 hours. Soak the skewers in water for 15-20
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1/2 – 1 bag nettles 1 large onion, finely chopped 5-6 cloves of garlic, mashed 1 tablespoon flour 1 tablespoon corn flour 1 tablespoon olive oil salt, to taste Wash the nettles thoroughly and cook them for about 10 minutes in very little water. Add more water later on if needed. Blend/process the cooked nettles in a food processor
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For 2-3 servings: 1.5 kg onion, sliced 2 tablespoons oil 4-5 bay leaves 10-15 peppercorns 1 teaspoon paprika powder 3 tablespoons tomato paste salt, to taste Stir fry the onions in oil for 2-3 minutes. Add a cup of water, the bay leaves and the peppercorns. Cover and simmer stirring occasionally. When the onions have softened add the paprika powder and
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For 4 servings: 1 kg potatoes, cubed 1/2 kg onion, sliced 2-3 bell peppers, sliced 4 tablespoons tomato paste 2 teaspoons dried thyme 6-7 garlic cloves, finely chopped fresh parsley, finely chopped 2 tablespoons oil salt and pepper Stir fry the onions, in oil,  for about 3-4 minutes. Add the potatoes, the thyme and water to cover. Cook
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