For 3-4 servings: 3 large eggplants 1 head of garlic, finely chopped 1 can diced tomatoes (or 1/2 kg tomatoes, finely chopped) 2-3 tsp. oregano (dried or fresh) 2 tablespoons olive oil salt and pepper, to taste Wash the eggplants and slice them lengthwise, about 1 cm thick. Grill each slice about 2-3 minutes per side. Grease an oven tray with a little olive oil and place a layer of eggplant, add on top some garlic, oregano, salt, pepper and tomatoes. Repeat the process until you get 3-4 layers. Bake in the oven, on medium heat, about 1/2 hour. Variation: the eggplants can be used without being  grilled, but you have to bake them longer in the oven. Pentru 3-4 persoane: 3
Read more

For 3-4 servings: 1 cauliflower 1 onion, finely chopped 1/2 kg tomatoes,  chopped or 1 can of chopped tomatoes or 2-3 tablespoons tomato paste 1 tablespoon oil parsley, finely chopped salt and pepper, to taste Wash the cauliflower and cut it into florets. Heat the oil in a large pan and add the onion. Fry for 3-4 minutes, stirring occasionally. Add the cauliflower florets and a cup of water. Cover and simmer, on medium heat, for about 7-10 minutes. Add the tomatoes (or the canned tomatoes or the tomato paste dissolved in a cup of water). Continue cooking on medium heat until cauliflower is done. Stir occasionally, taking care not to crush the cauliflower. Finally add salt and
Read more

For 2-3 servings: 1 celeriac 1 onion, finely chopped 3 tablespoons tomato puree 150 g black olives 1 tablespoon oil salt and pepper, to taste Peel, wash and cut the celeriac in medium size pieces. Stir fry the   onion in oil for about  1-2 minutes.  Add  the celeriac and cover with water. When the celeriac is almost cooked add the olives, tomato puree, salt and pepper to taste. Continue cooking until the celery is done. Pentru 2-3 porții: 1 rădăcină de țelină 1 ceapă 150 g masline negre 3 linguri bulion de roșii 1 lingură ulei sare si  piper, dupa gust Ceapa tăiată fin se călește, 1-2 minute, în ulei. Se adaugă țelina
Read more

For 4 servings: 500 g spaghetti 750 ml tomato passata or 750 g ripe tomatoes, finely chopped 5-6  garlic cloves, finely chopped 1 tablespoon capers 100 g black olives 2 teaspoons oregano fresh chili, finely sliced ​​(or chili flakes), to taste 2-3 tablespoons parsley, finely chopped 1 tablespoon olive oil salt and pepper, to taste Cook the spaghetti according to package directions. Drain. Heat the olive oil in a saucepan and add the garlic. Stir fry for 2-3 minutes. Add the tomato passata (or the chopped tomatoes), cover  and simmer  until the sauce reduces slightly. Stir occasionally. Add the capers, olives, chili and oregano. Stir and continue cooking another 5-6 minutes. Finally add  the salt, pepper,  spaghetti
Read more

For 4 servings: 500 g pasta (penne, rigatoni, spaghetti, etc.) 2-3 eggplants, sliced ​​approx.. 0.5 cm 750 ml tomato passata (or 1/2 kg ripe tomatoes, finely chopped) 1 head of garlic, finely cut 2 tablespoons olive oil fresh basil, finely chopped (to taste) salt and pepper, to taste Cook the pasta according to package directions. Drain. Grill the eggplant slices on the pre-heated grill, 2-3 minutes on each side. Heat the olive oil in a saucepan and add the garlic. Stir fry for about 2-3 minutes. Add the tomato passata (or the chopped tomatoes), cover and simmer until the sauce has reduced slightly. Stir occasionally. Add the eggplant slices, salt and pepper and cook for few minutes. Put the pasta on a plate
Read more

For 4 servings: 500 g soybeans 2 onions, finely chopped 1 bell pepper, chopped 5-6 tomatoes, diced (or 2-3 tablespoons tomato paste dissolved in a cup of water) 2-3 bay leaves 1 teaspoon thyme 1 tablespoon oil salt and pepper, to taste Soak the soybeans overnight. Sort through them and discard any discolored kernels, then rinse them. Cook them in water (2 times the amount of soybeans) and add the bay leaves. If needed, add more water. Drain. In a saucepan stir fry the onions in oil, for 2-3 minutes. Add the tomatoes (tomato paste), bell pepper and thyme. Cover and simmer, stirring occasionally, until sauce has slightly reduced. Add the cooked soy beans, salt and pepper, to taste. Cook for
Read more

For 3-4 servings: For the seitan: 1 kg flour 1 teaspoon paprika powder 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 2 bay leaves 10 peppercorns The preperation of seitan is described here. Cook the seitan, whole, in water with the bay leaves and peppercorns, for about 30-35 minutes. Drain well then cut into small pieces. For the marinade: 6 cloves of garlic, mashed 2 tablespoons olive oil 2 teaspoons thyme 1 teaspoon oregano 1 teaspoon paprika powder 1 teaspoon coriander powder 1/4 teaspoon cumin powder chili powder, to taste salt and pepper, to taste Mix all ingredients. Pour the marinade over the pieces of seitan, mix well and leave to marinate for
Read more

For 4-6 servings: 1 kg potatoes, peeled and cubed (or cut into wedges)  4 onions, finely chopped 5 tomatoes, diced 250 ml coconut milk (canned) chili / chili flakes, to taste 2 teaspoons mustard seeds 1 teaspoon coriander powder 1 teaspoon garam masala 2-3 curry leaves (optional) 1/2 teaspoon turmeric salt, to taste Heat the oil in a large saucepan and add the mustard seeds. Stir fry for 2-3 minutes until they begin to pop. Add the onion, chili and curry leaves. Cook for 2-3 minutes, stirring constantly. Add the tomatoes and the rest of the spices. Cover  and simmer for about 5 minutes, stirring occasionally. Add the potatoes and coconut milk. If
Read more

For 6-8 servings: seitan 2 zucchini 2-3 onions 2-3 sweet peppers For the seitan: 1 kg flour 1 teaspoon paprika powder 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 2 bay leaves 10 peppercorns The preparation of seitan is described here. Cook the seitan, whole, in water with the bay leaves and peppercorns, for about 30-35 minutes. Drain well then cut into approx. 3 x 3 cm (1 x 1 inch) pieces. For the marinade: 6 cloves of garlic, mashed 2 tablespoons olive oil 2 teaspoons thyme 1 teaspoon oregano 1 teaspoon paprika powder salt and pepper, to taste Mix all ingredients. Wash the vegetables and cut into pieces. Pour the marinade over the seitan and
Read more

For 3-4 servings: seitan 2 zucchini 2-3 onions 2-3 sweet peppers For the seitan: 1 kg flour 1 teaspoon paprika powder 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 2 bay leaves 10 peppercorns The preperation of seitan is described here. Cook the seitan, whole, in water with the bay leaves and peppercorns, for about 30-35 minutes. Drain well then cut into four equal pieces. For the marinade: 6 cloves of garlic, mashed 2 tablespoons olive oil 2 teaspoons thyme 1 teaspoon oregano 1 teaspoon paprika powder salt and pepper, to taste Mix all ingredients. Wash the vegetables and cut into pieces. Pour the marinade over the seitan and vegetables, mix well and
Read more