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/mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/all-in-one-favicon/includes/aio-favicon-frontend.php on line 30 Category: Meniu pentru Paste - fleursvegankitchen1

Vegan stuffed eggsOua vegane umpluteVeganistische gevulde eieren

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 namak salt.

For the egg whites:

200 g silken tofu
200 ml unsweetened soy milk
5 g agar-agar
1/4 teaspoon salt kala namak (or to taste)

Blend the silken  tofu until smooth, pour it into a saucepan and mix it with the soy milk and agar-agar. Do not add the salt yet otherwise the mix will split. Cook for about 2 minutes, stirring from time to time. Let it cool. When it is cooled, just not very hot but also not very cold, when you can hold your finger into without burning feeling, add the kala namak salt, mix well and pour it into the mold. Allow to cool in the refrigerator.

Scoop  a little hollow in each egg  where the yolk supposed to be.

For the stuffing:

300 g cooked chickpeas
5-6 tablespoons vegan mayonnaise (see recipe here)
1-2 tablespoons dill, finely chopped
1/4 teaspoon salt kala namak (or to taste)
finely ground pepper, to taste
a pinch of turmeric, for the color

Process the cooked chickpeas until  smooth. Mix with the other ingredients and let them cool in the refrigerator for 1/2 – 1 hour then fill each egg. Garnish with parsley leaves.

Cantitati pentru aproximativ 12-15 bucati.

Pentru formarea “albusului” am folosit o forma pentru oua de ciocolata.  In lipsa acesteia se pot folosi coji de avocado sau orice alta forma asemanatoare oului fiert si taiat pe jumatate, sau chiar o forma rotunda.

Am incercat trei variante de preparare a albusului, cea mai apropiata de gustul si textura albusului are in compozitie silken tofu dar, daca acesta este dificil de procurat, se poate realiza si fara, doar cu lapte vegetal, insa textura va fi diferita.  Unele retete folosesc laptele de migdale neindulcit.

O componenta importanta a acestei retete este sarea kala namak care da si gustul de ou.

Pentru albus:

200 g silken tofu
200 ml lapte de soia neindulcit
5 g agar-agar
1/4 lingurita sare kala namak (sau dupa gust)

Se blenduieste toful pana se omogenizeaza, se toarna intr-o craticioara si  se amesteca  cu laptele de soia si agar-agar-ul. Nu se adauga sarea inca altfel se “taie” compozitia. Se fierbe 2 minute amestecandu-se din cand in cand. Se lasa la racit. Cand s-a racit atat cat sa suportam daca probam cu degetul, deci nu foarte fierbinte dar nici foarte rece, se adauga sarea kala namak, se amesteca bine si se toarna in forme. Se lasa la racit in frigider pana se intareste.

Se scobeste fiecare “ou” la baza in locul unde ar fi trebuit sa fe galbenusul.

Pentru umplutura:

300 g naut fiert
5-6 linguri maioneza vegana (vezi reteta aici)
1-2 linguri marar taiat foarte fin
1/4 lingurita sare kala namak (sau dupa gust)
piper macinat fin, dupa gust
un varf de cutit turmeric, pentru culoare

Se paseaza nautul pana se obtine un piure fin (se poate folosi un robot de bucatarie sau un blender). Se amesteca cu celelalte ingrediente si se lasa la racit in frigider pentru 1/2 – 1 ora apoi se umplu ouale. Se orneaza cu frunze de patrunjel.




PanettonePanettonePanettone

panettone1For 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 hands. Add a little bit more flour or soy milk if needed.

Knead for about  10 minutes.

Cover with a kitchen towel and let it rise, in a warm place, for 2-3 hours.

Add the candied peel and raisins and knead again for about 5 minutes.

Put the dough in the baking form (greased with a little bit margarine and dusted with flour). Let it  rise until it doubles in volume (1-2 hours).

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.panettone1

Pentru un panettone cu diametrul de 24 cm:

800 g faina
aprox. 2 cani lapte de soia, cald
200 g zahar
200 g margarina
3 1/2 lingurite drojdie uscata
200 – 250 g stafide
100 – 150 g coaja confiata de portocale (si/sau lamaie)
coaja rasa de la o portocala/lamaie (optional)
2 lingurite esenta de lamaie (sau vanilie)
1/2 lingurita sare
1/4 lingurita curcuma (turmeric), pentru culoare

Se amesteca o lingurita de zahar cu drojdia in 1/2 cana lapte  cald de soia. Se lasa sa fermenteze 10 minute.

Se dizolva zaharul in laptele de soia. Se adauga restul ingredientelor (cu exceptia stafidelor si coajei confiate) si se amesteca mine.  Aluatul obtinut trebuie sa fie elastic, moale dar sa nu se lipeasca de maini. Se mai adauga putina faina sau lapte de soia daca este nevoie.

Se framanta aprox. 10 minute.

Se acopera cu un servet de bucatarie si se lasa la crescut, intr-un loc caldut, timp de 2-3 ore.

Se adauga stafidele si coaja confiata si se framanta, din nou, timp de 5 minute.

Se aseaza aluatul in forma de copt (unsa cu putina margarina si tapetata cu faina). Se lasa in continuare sa creasca pana cand se dubleaza in volum (1-2 ore).

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.panettone1panettone1

Per un panettone di 24 cm di diametro:
800 g di farina
circa 2 tazze di latte di soia, caldo
200 g di zucchero vegano
200 g di margarina vegan
3 1/2 cucchiaini di lievito secco
200-250 g di uvetta
100-150 g di scorza d’arancio candita (e/o di limone)
la scorza di un’arancio/limone (opzionale)
2 cucchiaini di essenza  di limone (o di vaniglia)
1/2 cucchiaino di sale
1/4 di cucchiaino di curcuma, per il colore
Mescolate un cucchiaino di zucchero con il lievito in 1/2 tazza di latte di soia caldo. Lasciate fermentare per 10 minuti.
Sciogliete lo zucchero nel latte di soia. Aggiungete gli ingredienti rimasti (eccetto l’uvetta e l’arancia candita) e mescolate. L’impasto deve risultare elastico e soffice ma non deve rimanere appiccicato alle mani. Aggiungete un po’ di farina o di latte di soia se necessario.
Impastate per circa 10 minuti.
Coprite con un canovaccio da cucina e lasciate lievitare, in un ambiente caldo, per 2-3 ore.
Aggiungete le scorzette candite e l’uvetta ed impastate di nuovo per circa 5 minuti.
Mettete l’impasto nella teglia da forno (unta con un po’ di margarina e spolverizzata con la farina). Lasciate lievitare fino a che non sia raddoppiato in volume (1-2 ore).
Fate cuocere a media temperatura (175 C), nel forno preriscaldato, per circa 45-60 minuti. Non aprite il forno per tutto questo tempo!
Controllate con una cannuccia se l’interno è cotto, altrimenti fate cuocere qualche minuto in più.
Lasciate raffreddare nella teglia da forno.




Romanian soy drobDrob de soiaRoemeense soya drobDrob di soia

drob soia3

Romanian soy drob

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.

drob soia1

Romanian soy drob

Grease a ovenpan with a little bit of oil, pour the mix  and spread evenly pressing slightly.

drob soia2

Romanian soy drob

Bake in the preheated oven, approx. 25-30 minutes at medium heat (175C).

Serve as appetizer or with various side dishes and/or salads.

drob soia3

Drob de soia

3 căni granule de soia
2 morcovi, dați prin răzătoarea mică
2 linguri de făină
2 lingurițe boia dulce
5 fire de ceapă verde, tăiate fin
5 fire de usturoi verde, tăiate fin
1 legatură pătrunjel, tăiat fin
1 legatură mărar, tăiat fin
sare, piper

ulei pentru uns tava

Granulele de soia se prepară conform instrucțiunilor de pe pachet. Dacă granulele sunt prea mari se dau prin mașina de tocat.

Se amestecă bine toate ingredientele, cu mâna, până când se obține o pastă.

drob soia1

Drob de soia

Se unge un vas de jena cu puțin ulei, se toarnă compoziția și se întinde uniform presându-se ușor.

drob soia2

Drob de soia

Se coace, în cuptorul încins în prealabil, aprox. 25-30 minute, la foc potrivit.

Se poate servi ca antreu sau cu diverse garnituri și/sau salate.drob soia3

3 tazze di granulare di soia
2 carote, finemente grattugiate
2 cucchiai di farina
2 cucchiaini di paprica in polvere
5 cipollotti, finemente tritati
5 foglie di aglio verde/fresco, finemente tritate
1 mazzetto di prezzemolo, finemente tritato
1 mazzetto di aneto, finemente tritato
sale e pepe
olio per ungere la pirofila
Preparate il granulare di soia secondo le istruzioni riportate sulla confezione. Se il granulare risulta  troppo grosso, sminuzzatelo.
drob soia1
Mischiate tutti gli ingredienti a mano, fino ad ottenere una pasta.
Ungete una pirofila con un po’ di olio, versatevi il composto e distribuite in modo uniforme, pressandolo leggermente.
drob soia2
Cuocete nel forno preriscaldato, circa 25-30 minuti a media temperatura (175 C).
Servite come antipasto o con vari contorni e/o in insalata.




Romanian lentils drobDrob de linteRoemeense linzen drob

drob1

Romanian lentils drob

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.

Mix all the ingredients.

drob4

Romanian lentils drob

Roll the dough dubble the size of the form, add the filling, spread evenly and cover with the dough. Brush with a little bit of  soy milk.

drob3

Romanian lentils drob

Prick the dough with a knife.

drob2

Romanian lentils drob

Bake in the oven for 45-50 minutes. Let it cool in the form. Before serving cut into sliced.

Variation: insted of lentils you can use  chickpeas.

drob1

Drob de linte

Ingrediente pentru cocă:

450 g făină
80 ml ulei de floarea soarelui
180-200 ml apă rece
sare

Se amestecă toate ingredientele fără a se frământa și se lasă o oră la rece, în frigider.

Umplutura:

300 g linte blondă/verde/brună (nu roșie căci se sfarmă la fiert)
5 fire de ceapă verde
5 fire de usturoi verde
250 g ciuperci
2 felii de pâine înmuiată în apă și scursă bine
1 legătură pătrunjel
1 legătură mărar
1 linguriță cimbru
2 linguri condimente pentru tocătură
sare, piper.

Se fierbe lintea în apă cu sare, se scurge și se lasă la răcit.

Ciupercile se taie mărunt și se călesc în ulei, până se evaporă apa.

Ceapa verde, usturoiul verde, mărarul și pătrunjelul se taie fin.

Se amestecă toate ingredientele.

drob4Coca întinsă se așează într-o formă de chec, se adaugă umplutura, se acoperă cu coca și se unge cu lapte de soia.

drob3

drob2Se dă la cuptor aprox. 45-50 minute. Se lasă să se răcească în formă apoi se
taie felii.

Variație: în loc de linte se poate folosi năut




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

cozonac2

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.

cozonac1

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.

cozonac1

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.
cozonac1
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.
cozonac3




Vegan “pasca”Pasca veganaVegan “pasca”“Pasca” (dolce tipico pasquale rumeno) vegana

pasca2

Pasca

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 the dough  into two equal parts, roll one part and place it on the bottom of the form. Divide the other part into 3, make 3 rolls and braid. Put it on the edge of the (spring) form, leaving a free space in the middle where you will add the filling.

For the filling:

300 g tofu
200g raisins
80 g raw sugar
2 tsp vanilla essence
50 ml amaretto / rom
zest of 2 oranges / lemons
2-3 tablespoons breadcrumbs

Soak the raisins for a few hours  in amaretto or rum.

Blend the tofu until a paste. Add the sugar, vanilla extract, orange or lemon zest, raisins, bread crumbs and mix well. Refrigerate for 2-3 hours.

umpluturapasca

Pasca

Put the filling in the middle of the cake.

pasca1

Pasca

Bake  (in the preheated oven) on medium heat, for about 45 minutes. Check with a straw if the dough is baked inside, if the dough sticks to the straw bake for a few minutes longer. Allow  to cool than remove from the (spring) form.

pasca3

Pasca

pasca2

Pască vegană

Coca pentru cozonac (vezi reteta aici)

Pentru 6 porții medii am folosit jumătate din cantitățile ingredientelor pentru cozonac (500 g făină).

Mai departe se urmează aceiași pași ca și la rețeta de cozonac.

După creștere coca se împarte  în două părți egale, o parte se întinde și se așează pe fundul formei. Restul de cocă se împarte în 3, se fac rulouri și se împletește. Se așează pe marginea formei lăsând un spațiu liber în mijloc unde se va adăuga umplutura.

Umplutura:

300g tofu
200g stafide
80g zahăr brut
2 lingurițe esență de vanilie
50 ml amaretto/rom
coaja rasă de la 2 portocale/lămâi
2-3 linguri pesmet

umpluturapasca

Umplutură pentru pască

Stafidele se vor lăsa câteva ore la înmuiat în amaretto sau rom.

Tofu se pasează până se obține o pastă. Se adaugă zahărul, esența de vanilie, coaja rasă de portocală/lămâie, stafidele, pesmetul și se amestecă bine. Se dă 2-3 ore  la
frigider pentru ca tofu să preia aroma condimentelor.

 Se așează apoi în mijlocul pascăi.

pasca1

Pască vegană

Se coace în cuptor, la foc mediu, aprox. 45 minute. Se verifică dacă coca s-a copt  cu ajutorul unui pai.

pasca3

Pască vegană

pasca2pasca2

Per 6-8 porzioni

teglia (con bordi estraibili) da 26 cm

Per la pasta:

1/2 kg di farina
125 g margarina
1 tazza di latte di soia
125 g zucchero grezzo
15 g lievito secco (40 g lievito fresco)
1 cucchiaino di essenza di vaniglia
scorza di un’arancia / limone (opzionale)
zafferano / un pizzico di curcuma (opzionale, per dare colore)

Mescolate lo zafferano/la curcuma con il latte di soia.

Unite la farina, il lievito, lo zucchero e la margarina. Aggiungete l’essenza di vaniglia, il latte di soia, la scorza di arancio/limone e impastate per circa 10 minuti.

L’impasto non deve rimanere appiccicato alle mani, eventualmente aggiungete un po’ di farina. Coprite con uno strofinaccio da cucina pulito e lasciate lievitare in un posto caldo finché il volume non sarà raddoppiato (un’ora e mezza circa).

Dividete la pasta in due parti uguali, spianatene una parte e ponetela sul fondo della teglia. Dividete l’altra parte in 3, ricavate 3 rotoli e intrecciateli. Metteteli sulla sommità della teglia (con bordi estraibili), lasciando uno spazio vuoto al centro, dove aggiungerete il ripieno.

Per il ripieno:

300 g di tofu
200 g di uva passa
80 g zucchero grezzo
2 cucchiaini di essenza di vaniglia
50 ml amaretto / rum
scorza di 2 arance / limoni
2-3 cucchiai da tavola di mollica di pane

Lasciate in ammollo l’uva passa per qualche ora nell’amaretto o nel rum.

Frullate il tofu fino a renderlo una pasta. Aggiungete lo zucchero, l’estratto di vaniglia, la scorza di arancio o di limone, l’uvetta, la mollica di pane e mescolate bene. Lasciate riposare in frigo per 2-3 ore.

umpluturapasca

Mettete il ripieno al centro del dolce.

pasca1

Fate cuocere (nel forno preriscaldato) a temperatura media, per circa 45 minuti. Controllate con una cannuccia se l’interno dell’impasto è cotto, se l’impasto rimane attaccato alla cannuccia, fate cuocere qualche minuto in più. Lasciate raffreddare, quindi togliete dalla teglia ( con bordi estraibili).

pasca3




Seitan stufatStufat cu seitanSeitan stufat

stufat

stufat

Stufat cu seitan

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 boabe de piper.

După ce s-a scurs bine, seitanul fiert se taie bucăți potrivite și se călește 1-2 minute în puțin ulei. Se adaugă ceapa și usturoiul verde,  tăiate bucăți de 4-5 cm, împreună cu puțină apă. După ce ceapa și usturoiul s-au înmuiat se adaugă bulionul/pasta de roșii diluat într-o cană de apă, cât și restul de boia dulce, sarea și piperul.stufat




Seitan in tomato sauceSeitan in sos de rosiiSeitan in tomatensausSeitan al pomodoro

fripturaseitan

Seitan in tomato sauce

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 tray.

Mix the  olive oil, tomato passata (or the tomato paste dissolved in a cup of water) with the garlic and spices. Pour over  seitan and bake in the oven on medium heat for about 15-20 minutes.

Served with various side dishes and salads / pickles.

fripturaseitan

Seitan in sos de rosii

Pentru 2-3 portii:

Pentru seitan (vezi rețeta aici)

2 lingurițe boia dulce
1 linguriță pudră de usturoi
1 linguriță pudră de ceapă
1 linguriță de pudră carobe (opțional, pentru culoare)
2 linguri făina de soia (opțional)
boabe de piper
2 frunze de dafin

Pentru sos:

4-5 linguri de bulion sau pastă de roșii
4-5 căței de usturoi
2 lingurițe cimbru
2 linguri ulei de masline
sare, piper

În timpul preparării  seitanului se adaugă  boiaua dulce, pudra de carobe, ceapă și usturoi și făina de soia. Mai departe se urmează pașii rețetei pentru seitan.

Seitanul se taie in forma dorită si se fierbe, timp de 30 – 40 minute, în apă împreună cu boabele de piper și frunzele de dafin. După ce a fiert se lasă la scurs într-o sită/strecurătoare.

Bucațile de seitan  se  aseză într-o tavă pentru cuptor.

Separat se prepară un sos din uleiul de masline, bulion/pasta de roșii diluat/ă în puțină apă, se adaugă usturoiul tăiat fin si condimentele. Se toarnă peste seitan și se dă la cuptor pentru 15-20 de minute.

Se poate servi cu diverse garnituri din legume și cu diverse salate/murături.fripturaseitanfripturaseitan

Per 2-3 porzioni:

Per il seitan (vedi ricetta)

2 cucchiaini di paprika in polvere
1 cucchiaino di aglio in polvere
1 cucchiaino di cipolla in polvere
1 cucchiaino di carrube in polvere (opzionale, per dare colore)
2 cucchiai da tavola di farina di soia (opzionale)
10 grani di pepe
2 foglie di alloro

Per la salsa:

4-5 cucchiai da tavola di passata di pomodoro (o 2-3 cucchiai da tavola di concentrato di pomodoro)
4-5 spicchi d’aglio, tagliati fini
2 cucchiaini di timo
2 cucchiai da tavola di olio d’oliva
sale e pepe a piacere
Aggiungete all’impasto del seitan la polvere di paprika, di carrube, di cipolla e di aglio e la farina di soia, quindi seguite le fasi della ricetta per il seitan.

Tagliate il seitan nella forma desiderata e cuocete per circa 30-40 minuti, in acqua con i grani di pepe e le foglie di alloro. Scolate bene.

Mettete il seitan in una leccarda da forno.

Mescolate l’olio d’oliva e la passata di pomodoro (o il concentrato di pomodoro diluito con una tazza di acqua) con l’aglio e le spezie. Versate sopra al seitan e cuocete in forno a temperatura media per circa 15-20 minuti.

Può essere accompagnata da vari contorni ed insalate/giardiniere.