Monday November 7th, 2016Desserts on by : fleur Tags: ciocolata, deserturi vegane, mancare vegana, retete vegane, romanian recipes, vegan recipes
The recipe is for 12 cakes of 5 cm x 5 cm (choose an oven form with the proper size, slightly bigger because the hard edges of the leaf will be removed. I’ve used an oven form approx. 23 cm long and 18 wide). Steps: 1.The caramel syrup (it will be used for the leaf and 2 tablespoons for the glaze). ½ cup sugar ¼ cup warm water Put the sugar in a saucepan, on low heat, and melt it until it gets a nice amber color. Add the water and mix, still on the heat, until the sugar dissolves. Allow to cool 2. The rum syrup ¾ cup water
Friday May 27th, 2016Main dishes on by : fleur
For 2-3 servings: 200 g tofu, diced 200 g green asparagus, cut in pieces of 3-4 cm long 1 onion, chopped 1 red bell pepper, chopped 2 green onions, chopped 2 tablespoons sesame seeds 1 tablespoon sesame oil For the marinade: 3-4 tablespoons soy sauce 4 cm grated ginger (or 1 tablespoon ginger powder) 2 tsp. coriander powder chilli flakes, to taste 5-6 garlic cloves, minced pepper, to taste Mix all the ingredients for the marinade. Pour over the tofu pieces, mix well and leave to marinate in the refrigerator for at least an hour. Heat the sesame oil in a wok, add the onion and the tofu and stir fry for
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 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.
Friday July 3rd, 2015Desserts on by : fleur Tags: ciocolata, deserturi vegane, mancare vegana, retete vegane, tofu, vegan recipes
springform 22-24 cm diameter (for 10 – 12 servings) For 1 base (prepare 2): 300 g flour 3 tablespoons cocoa powder 100 g raw sugar 125 ml sunflower oil 375 ml soy milk 2 teaspoons vanilla essence 1 pack baking powder (15g) a pinch of salt Mix all the ingredients until the sugar has dissolved. Grease the springform with a little bit of oil. Pour the mix into the form and bake (in the preheated oven) on medium heat (175 C), for 30-40 minutes. Ceck 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, remove from the springform and
Wednesday May 13th, 2015Main dishes on by : fleur Tags: mancare vegana, retete vegane, seitan, vegan recipes
For approx. 12-15 pieces: seitan from 1 kg flour (see recipe here) 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 cup soy milk 4-5 tablespoons flour 6-7 tablespoons breadcrumbs 10 peppercorns 2-3 allspice berries 2-3 bay leaves 2 tablespoons grill/Italian mix seasoning salt and pepper, to taste oil for frying Mix the garlic and onion powder with flour then fallow the seitan recipe. Drain the seitan dough well and cut it in the form of nuggets. Cook the seitan pieces in water with peppercorns, allspice and bay leaves, approx. 30-40 minutes. Drain well. Add the mix seasoning to the flour and mix well. Roll the seitan nuggets through the flour, then through the soy milk and finally through the
Wednesday February 18th, 2015Main dishes, Side dishes on by : fleur Tags: mancare vegana, retete cartofi, retete vegane, vegan recipes
For 4-6 servings: 1.5 kg potatoes, peeled and cut in half 1 kg sauerkraut, finely chopped 10-15 peppercorns 2 bay leaves 2-3 tablespoons olive oil Cook the potatoes, sauerkraut, bay leaves and peppercorns, in water enough to cover. Cover and simmer on medium heat. When the vegetables are cooked drain the water ( kept it separately), remove the bay leaves and mash. Add some water (from the potatoes and sauerkraut), little by little, until you get the consistency of a puree. Add the olive oil and mix well. Serve as side dish with soy, seitan, tempeh, etc. (in the picture above it is served with lentil burger). Variation: you can add a few tablespoons of nutritional yeast. Note: Stamppot
Thursday January 22nd, 2015Main dishes, Side dishes, Weight loss recipes on by : fleur Tags: mancare vegana, retete vegane, vegan recipes
For 4 servings: 1 kg Brussels sprouts, finely chopped 2 onions, finely chopped 2 tablespoons tomato paste 1 bunch of dill, finely chopped 1 teaspoon paprika powder 2 tablespoons oil salt and pepper, to taste Stir fry the onions, in oil, for 2-3 minutes. Add the cabbage and very little water. Cover and simmer, stirring frequently. Add more water if needed. When the cabbage is softened ( 5-6 minutes) add the tomato paste (diluted in 1/2 cup water) and paprika powder. Cook for another 2-3 minutes. Add salt and pepper to taste. Garnish with finely cut dill. Serve with polenta/bread or various dishes of tofu/soy/seitan. Variation: You can add little pieces of smoked tofu.