Sunday September 27th, 2015Appetizers, Breakfast, Main dishes, Weight loss recipes on by : fleur Tags: aperitive vegane, mancare vegana, mic dejun, retete dovlecei, retete vegane, vegan recipes
For 4 pieces: 200 g zucchini, roughly grated 3 tablespoons chickpea flour 1 tablespoon nutritional yeast (optional) 1 green onion, finely chopped 4-5 tablespoons parsley, finely chopped 2-3 tablespoons water salt and pepper, to taste oil for frying Mix all ingredients. Let it rest for about 10-15 minutes for the chickpea flour to absorb the moisture. Heat a few tablespoons of oil in a pan and add approx. 2 tablespoons of the zucchini mix. After 1-2 minutes press it with a spatula until a thickness of about 1 cm. Fry for 4-5 minutes on each side, at medium heat (or bake it in the oven, at medium heat- 200 C- until golden brown).
Sunday September 27th, 2015Main dishes, Weight loss recipes on by : fleur Tags: mancare vegana, retete vegane, romanian recipes, vegan recipes
For 4-6 servings: 10-12 brined cumcumbers, sliced approx. 1 cm thick (if they are too salty leave them in cold water for half an hour then drain the water) 2 onions, finely chopped 200-300 g soy pieces, optional 3-4 tablespoons tomato puree or 400-500 ml tomato passata 1 bunch dill, finely chopped 2 tablespoons oil pepper to taste Heat the oil in a saucepan, add the onions and stir fry for about 2-3 minutes. Add the cucumbers and cover with water. Cook until the cucumbers are soft. Add more water if needed. Add the tomato puree dissolved in 1/2 cup water (or the tomato passata) and continue cooking until the sauce has reduced slightly. Finally add the pepper and dill.
Monday August 17th, 2015Raw vegan recipes, Salads, Weight loss recipes on by : fleur Tags: mancare vegana, retete raw vegane, retete vegane, salate vegane, vegan recipes
For 3-4 servings: 3 fennels, finely sliced 1 bunch parsley, finely chopped juice from one lemon 1 1/2 tablespoon olive oil salt and pepper to taste Mix all ingredients.
Monday July 13th, 2015Sauces/Creams, Weight loss recipes on by : fleur Tags: mancare indiana, mancare vegana, retete vegane, sosuri vegane, vegan recipes
300 g natural soy yogurt 1 large cucumber, finely chopped a handful fresh mint, finely chopped salt, to taste Mix all ingredients. Served chilled as an accompaniment to Indian dishes (curry, pakoras, etc). Very refreshing sauce, ideal for hot summer days.
Monday June 22nd, 2015Main dishes, Weight loss recipes on by : fleur Tags: mancare indiana, mancare vegana, retete naut, retete vegane, vegan recipes
For 2 servings: 350 g (a can) cooked chickpeas 1 onion, finely chopped 2 tomatoes, finely chopped 1 clove garlic, mashed 1 cm ginger, minced (or 1/2 teaspoon ginger powder) fresh chili, to taste (or chili powder) 1 teaspoon mustard seeds (extra, optional) 1 teaspoon paprika 1 teaspoon coriander powder 1/2 teaspoon garam masala 1/4 teaspoon turmeric 1 tbsp oil fresh cilantro (optional) Heat the oil in a saucepan, add the mustard seeds. Stir fry for 2-3 minutes until they begin to pop. Add the onion, stir fry for a few minutes then add the garlic, coriander, ginger, paprika, chili (chili powder) and tomatoes. Cook at medium heat until the sauce has reduced,
Tuesday April 21st, 2015Main dishes, Weight loss recipes on by : fleur Tags: mancare vegana, retete vegane, tofu, vegan recipes, vinete
For 2 servings: 1 large eggplant 200 g smoked tofu, finely chopped 1 onion, finely chopped 3-5 garlic cloves, finely chopped 1 tsp. rosemary 1 tsp. oregano 1 tablespoon olive oil salt and pepper, to taste grated vegan cheese (optional) Wash the eggplant and cut in half lengthwise. Using a small knife, cut a border inside each eggplant about 1 cm thick. Scoop out the core with a teaspoon. Sprinkle the eggplants with salt, brush with a little bit oil and bake them in the oven for about 10-20 minutes, until tender. Heat the oil in a small saucepan and stir fry the onion for 2-3 minutes. Add the finely chopped eggplant core, garlic, rosemary and oregano. Cover and
Thursday March 26th, 2015Main dishes, Weight loss recipes on by : fleur Tags: mancare vegana, retete linte, retete vegane, vegan recipes
For 2-3 servings: 1 cup red lentils, rinsed well 1 bay leaf 1 onion 1 carrot 1 bell pepper chili pepper, finely chopped, to taste (optional) 2-3 cloves garlic, mashed 2 teaspoons oregano 1 tablespoon seasoning mix (coriander-, cumin-, allspice-, paprika-, juniper-, garlic-, mustard powder etc.) 2 tablespoons tomato paste 1 bunch dill, finely chopped 2 tablespoons olive oil salt and pepper, to taste Process/finely chop the carrot, onion and green pepper. Heat the oil in a saucepan and stir fry the vegetable mix for 2-3 minutes. Add the lentils, spices, bay leaf, chili and 1 1/2 cup water. Cover and simmer on medium heat, stirring occasionally. Add a little bit more water if needed. When the lentils
Friday March 6th, 2015Appetizers, Breakfast, Weight loss recipes on by : fleur Tags: aperitive vegane, mancare vegana, retete linte, retete vegane, romanian recipes, vegan recipes
1 cup red lentils 1 bay leaf 2-4 cloves garlic, mashed (to taste) 3 tablespoons olive oil salt and pepper, to taste For the topping: 2 (red) onions, finely sliced 1 tablespoon olive oil 1 tbsp. tomato puree/paste Wash the lentils thoroughly and cook them in 2 1/2 cups water, together with the bay leaf. Drain but keep the moisture aside. Remove the bay leaf and blend/process until smooth. Put the lentils back in the pan, on low heat, add the oil and garlic and “beat” it with a wooden spoon until it becomes foamy (if necessary add a little water from the lentils to get the desired consistency). Add salt and pepper to taste and transfer the lentils
Sunday March 1st, 2015Main dishes, Weight loss recipes on by : fleur Tags: mancare vegana, retete fasole, retete vegane, vegan recipes
For 2-3 servings: 200 g beans (black) 2 large onions, finely chopped 3-4 carrots, sliced 1-2 green pepper, chopped 3-4 cloves of garlic, mashed 1-2 tablespoons olive oil 1 bay leaf 1 jalapeno / chili, chopped (or to taste) a pinch of cumin powder 1/4 teaspoon cocoa 1/4 teaspoon cinnamon 1 teaspoon oregano 1 can a 400 g diced tomatoes salt and pepper, to taste Soak the beans overnight. Wash and cook them with the bay leaf. Set aside. Heat the olive oil in a saucepan and add the onions. Stir fry for a few minutes then add the green pepper, carrots, jalapeno / chili, cocoa, cinnamon and oregano. Cover and simmer for a few