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Vegan stuffed eggsOua vegane umpluteVeganistische gevulde eieren

<!--:en-->Vegan stuffed eggs<!--:--><!--:ro-->Oua vegane umplute<!--:--><!--:nl-->Veganistische gevulde eieren<!--:-->
Comments : 2 Posted in : Appetizers, Christmas menu, Meniu pentru Paste on by : fleur
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For about 12-15 pieces. To form the “egg white” I used a mold for chocolate eggs. You can also  use avocado shells or any other mold/container similar to boiled eggs cut in half, or even a round shape will work. I have tried to make  the “egg white” 3 different ways , the closest to the taste and texture  was the one with silken tofu   but if it is difficult to get it, you  can use only  vegetable milk, agar-agar and kala namak salt but the texture will be different than that of the real ones. Some recipes on the internet use only unsweetened almond milk. For an autenthic egg taste it is important to use  kala
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PanettonePanettonePanettone

<!--:en-->Panettone<!--:--><!--:ro-->Panettone<!--:--><!--:nl-->Panettone<!--:-->
Posted in : Christmas menu, Desserts, Meniu pentru Paste on by : fleur
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For a 24 cm diameter panettone: 800 g flour approx. 2 cups of soy milk, warm 200 g vegan sugar 200 g vegan margarine 3 1/2 teaspoons dry yeast 200-250 g raisins 100-150 g candied orange peel (and / or lemon) zest of an orange / lemon (optional) 2 teaspoons lemon essence (or vanilla) 1/2 teaspoon salt 1/4 teaspoon turmeric, for the color Mix one teaspoon of sugar with the yeast in 1/2 cup warm soy milk. Allow to ferment for 10 minutes. Dissolve  the sugar in soymilk. Add the remaining ingredients (except raisins and candied orange) and mix. The dough should be elastic and soft but  should not stick to the
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Romanian soy drobDrob de soiaRoemeense soya drobDrob di soia

<!--:en-->Romanian soy drob<!--:--><!--:ro-->Drob de soia<!--:--><!--:nl-->Roemeense soya drob<!--:--><!--:it-->Drob di soia<!--:-->
Posted in : Appetizers, Main dishes, Meniu pentru Paste on by : fleur
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3 cups soy granules 2 carrots, finely grated 2 tablespoons  flour 2 teaspoons  paprika powder 5 spring onions, finely chopped 5 green garlic, finely chopped 1 bunch parsley, finely chopped 1 bunch dill, finely chopped salt and pepper oil to grease the ovenpan Prepare the soy granules according to the instructions  on the package. If the granules are too big than mince. Mix all the ingredients by hand until you get a paste. Grease a ovenpan with a little bit of oil, pour the mix  and spread evenly pressing slightly. Bake in the preheated oven, approx. 25-30 minutes at medium heat (175C). Serve as appetizer or with various side dishes and/or
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Romanian lentils drobDrob de linteRoemeense linzen drob

<!--:en-->Romanian lentils drob<!--:--><!--:ro-->Drob de linte<!--:--><!--:nl-->Roemeense linzen drob<!--:-->
Comments : 2 Posted in : Appetizers, Meniu pentru Paste on by : fleur
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For the dough: 450 g flour 80 ml ​​sunflower oil 180-200 ml  cold water salt Mix all ingredients without kneading. Refrigerate for about an hour. For the filling: 300 g lentils yellow/green/brown (not red lentils!!) 5 spring onions, finely chopped 5 (green) garlic, finely chopped 250 g mushrooms, finely chopped 2 slices of bread soaked in water and well drained 1 bunch parsley, finely chopped 1 bunch dill, finely chopped 1 teaspoon thyme 2 tablespoons mix seasoning 1 tablespoon oil salt and pepper, to taste Cook the lentils in water with a pinch of salt. Drain and leave to cool. Heat the oil in a pan and stir fry te mushrooms.
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Cozonac (romanian panettone)Cozonac veganCozonac (roemeense panettone)Cozonac (panettone rumeno)

<!--:en-->Cozonac (romanian panettone)<!--:--><!--:ro-->Cozonac vegan<!--:--><!--:nl-->Cozonac (roemeense panettone)<!--:--><!--:it-->Cozonac (panettone rumeno)<!--:-->
Posted in : Christmas menu, Desserts, Meniu pentru Paste, 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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Vegan “pasca”Pasca veganaVegan “pasca”“Pasca” (dolce tipico pasquale rumeno) vegana

<!--:en-->Vegan “pasca”<!--:--><!--:ro-->Pasca vegana<!--:--><!--:nl-->Vegan “pasca”<!--:--><!--:it-->“Pasca” (dolce tipico pasquale rumeno) vegana<!--:-->
Posted in : Desserts, Meniu pentru Paste on by : fleur
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For 6-8 servings: 26 cm (spring) form For the dough: 1/2 kg flour 125 g margarine 1 cup soy milk 125 g raw sugar 15 g dry yeast ( 40 g fresh yeast ) 1 tsp. vanilla essence zest of an orange / lemon (optional ) saffron / a pinch turmeric (optional, for  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 one and a half hour ) . Divide
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Seitan stufatStufat cu seitanSeitan stufat

<!--:en-->Seitan stufat<!--:--><!--:ro-->Stufat cu seitan<!--:--><!--:nl-->Seitan stufat<!--:-->
Posted in : Main dishes, Meniu pentru Paste on by : fleur
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Pentru 4 persoane: seitan (vezi reteta aici) 2 legături de ceapă verde (10 fire) 2 legături de usturoi verde (10 fire) 5 linguri bulion/pastă de tomate 3 lingurițe boia de ardei dulce 1 linguriță pudră de usturoi 1 linguriță pudră de ceapă 1 linguriță de pudră de carobe/roșcove (opțional, pentru culoare) 2 linguri făină de soia (opțional) sare, piper În timpul preparării  seitanului se adaugă 2 lingurițe de boia dulce, pudra de carobe, ceapă și usturoi și făina de soia. Mai departe se urmeaza pașii rețetei pentru seitan. După spălare seitanul se va face rulou într-un servet de bucătărie curat ,se va lega la capete și se va fierbe în apă cu sare și
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Seitan in tomato sauceSeitan in sos de rosiiSeitan in tomatensausSeitan al pomodoro

<!--:en-->Seitan in tomato sauce<!--:--><!--:ro-->Seitan in sos de rosii<!--:--><!--:nl-->Seitan in tomatensaus<!--:--><!--:it-->Seitan al pomodoro<!--:-->
Posted in : Main dishes, Meniu pentru Paste on by : fleur
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For 2-3 servings: For seitan (see recipe here) 2 teaspoons paprika powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 tsp carob powder (optional, for color) 2 tablespoons soy flour (optional) 10 peppercorns 2 bay leaves For the sauce: 4-5 tablespoons of tomato passata (or 2-3 tablespoons tomato paste) 4-5 cloves of garlic, finely chopped 2 teaspoons thyme 2 tablespoons olive oil salt and pepper, to taste Add to the seitan dough the paprika-, carob-, onion-, garlic powder and soy flour than follow the steps from the seitan recipe. Cut the seitan into desired shape and cook for about 30-40 minutes, in water with peppercorns and bay leaves. Drain well. Put the seitan in a oven
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