Zucchini spaghetti with pesto sauce

spaghetti dovlecel

Zucchini spaghetti with pesto sauce

For 4 servings:

2 medium zucchini

see pesto recipe here

Cut the zucchini in the shape of spaghetti (you can use a julienne knife).

Season the zucchini spaghetti with the pesto sauce and garnish with basil.




Mushroom roulade

rulada ciuperci

Mushroom roulade

For the dough:

2 cups flour
½ cup oil
1 packet of baking powder
salt
water

For the filling:

500 g mushrooms, finely sliced
1 onion, finely chopped
100 ml vegetable cream
dill/parsley, finely chopped
1 teaspoon locust bean gum
2 tablespoons oil
salt and pepper

Mix all the ingredients for the dough and add water little by little, until the dough has the consistency of cream. Line a mid-size oven tray with baking paper, pour the mix  and bake  at medium heat until brown golden.

Fry the mushrooms and the onion in oil until the moisture evaporates. Add the vegetable cream, the locust bean gum (for thickening composition), the dill/parsley, salt and pepper to taste and mix. Allow to cool slightly.

Spread the dough with the mushroom mix leaving a border of about 2cm all
the way around the edges. Roll gently and tight useing the paper to help (pulling it away from you as you roll). Pack the roulade in the papier and refrigerate.

Before serving cut into about 2 cm slices. Serve as appetizer.




Cauliflower Salad

salata conopida2

Cauliflower salad

1 medium cauliflower
2 garlic cloves, mashed
4-5 tablespoons vegan mayonnaise (see the recipe here)
fresh parsley, finely chopped, to garnish
salt and pepper, to taste

Cut the cauliflower into florets, wash  and cook them in water with a little bit of salt. Drain and allow to cool.

Mash it using a blender/food processor (or a fork). Add the vegan mayonnaise,  garlic, salt and pepper  and mix it well.

Garnish with finely cut fresh parsley .

salata conopida1

Cauliflower salad




Tomatoes stuffed with tofu cream

crema tofu1For approx. 15 medium tomatoes:

200 g tofu
50 g of green olives, finely chopped (optional)
dill, finely chopped
2 tablespoons olive oil
salt and pepper, to taste

Let the tofu drain. Blend until smooth. Add the olives, dill, the olive oil, salt and pepper and mix it with a wooden spoon until you get a fine paste.

Cut the tops of the tomatoes, remove the core with a teaspoon and leave to drain upside down, for a few minutes. Fill each tomato with the tofu cream.

crema tofu2

Tomatoes stuffed with tofu cream




Tapenade

tapenade1

Tapenade

100 g black olives
100 g green olives
20 g capers
1 clove of garlic, mashed
1 tablespoon olive oil

Blend all ingredients in a blender. Serve as an appetizer with  baguette bread, chips, biscuits etc .

tapenade2

Tapenade




Potato salad

salata cartofi

Potato salad

1 kg potatos
150 g pickled cucumbers
3 spring onions (optional)
4-5 tablespoons vegan mayonnaise (see the recipe here)
salt and pepper

Peel the potatoes, cut them into  pieces and boil them in water with a little bit salt.

When the potatoes are cooled, add finely chopped green onions, sliced ​​cucumbers, mayonnaise, salt and pepper.

Serve as an appetizer.




Vegan sushi

sushi2

For 10 rolls:

250 g sushi rice
10 nori seaweed sheets
10-12 tablespoons rice vinegar
1/2 tablespoon raw sugar
1/2 teaspoon salt

For the filling:

1 avocado, sliced ​​
1 green pepper, sliced, ​grilled
pickled gherkins
saute carrot (cut into strips if too thick)
cucumber, cut into strips
sesame seeds
etc.

bamboo sushi mat

Cook the rice according to the directions on package. In a small bowl, mix the rice vinegar, sugar and the salt. Add the cooked rice and mix gently. Allow to cool a little bit.

Place one nori sheet  on the bamboo sushi mat (with the rough side up). Wet your hands to prevent sticking. Have a small bowl of water next to you. Using your hands (or a wet spoon), spread a thin layer of rice (1/2 cm) on the sheet of nori and press, leaving a 4 cm border at one end of the nori sheet.

Place the filling ingredients vertically,  in a line down the center of the rice (you can make different combinations, let your imagination free: avocado + cucumber, grilled peppers and saute  carrot, avocado + pickled gherkins,  etc). You can sprinkle some sesame seeds over the rice.

sushi1

Vegan sushi

Wet the free border so it will stick on the sushi roll. Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll and press lightly with both hands. Remove the roll from the mat.

Allow to cool for at least half an hour before serving.

Cut the roll, just before serving, into pieces of approx. 1.5 – 2 cm thick, using a moistened sharp knife to prevent sticking.

Serve with little bowls of soy sauce (you can add a little bit of grated horseradish to the soy sauce).

sushi3

Vegan sushi




Salad a la russe

salatab3

Salad a la russe

8 medium potatoes
8 large carrots
1 celery root
2 parsnips
1 large can peas, drained
20-25 gherkins
2-3 pickled red bell peppers (optional)
mustard, salt, pepper, to taste
vegan mayonnaise (see recipe here)

Cook the vegetables, whole, in water with a pinch of salt (this water can be use as vegetable broth). Allow to cool a little bit.

Cut the vegetables and the pickles into small pieces. Add the peas.

salatab1

Salad a la russe

Add the mustard, the mayonnaise, salt and pepper to taste. Mix gently.

Place the mix on a plateau and garnish.

salatab2

Salad a la russe

It can also be served in filo dough baskets.

salata boeuf3




Romanian lentils 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.




Oriental salad

salata orientala

Oriental salad

For 3-4 servings:
1 kg potatoes
3 large onions, finely sliced
100 g olives
2 bell peppers, finely sliced
10-15 pickled gherkins, sliced
1 cup vinegar from the pickled gherkins
3-4 tablespoons olive oil
salt and pepper

In a large bowl mix  the onions with salt, add the vinegar and the olive oil. Mix well. Set aside. The onions will soften.

Cook the  potatoes (whole, don’t cut them). Cut the potatoes in pieces while they are still hot. Add to the bowl and mix well. Set aside to cool.

Before serving add the bell ​​peppers, olives, gherkins and pepper to taste.

Variation: You can add some tomatoes.