200 g faina, 100 g margarina, 100 g zahar pudra, 1 lingurita esenta de vanilie, 1/2 banana piure (in blender), 1 lingurita praf copt, 100 g stafide. Se freaca toate ingredientele (cu exceptia stafidelor) intr-un castron pana se incorporeaza omogen. La sfarsit se adauga  stafidele. Se ia o lingura din aluat si se pune pe tava de cuptor la o distanta de aprox. 3-4 cm unele de altele (in cuptor se extind). Se coc in cuptor aprox. 20 minute pana se rumenesc putin. Se lasa la racit in tava.

Se obtin 24 prajituri cu dimensiunea de 5 cm X 5 cm (atentie cand alegeti forma de cuptor, sa aiba aproximativ dimensiunile necesare, putin mai mare caci marginile blatului se vor indeparta. Eu am folosit un vas de yena de aprox. 23 cm lungime si 18 latime). Pasii de preparare: 1. Blatul 350 g faina 100 g zahar 375 ml lapte de soia 125 ml ulei de floarea soarelui 4 linguri de cacao 1 lingurita esenta de vanilie un varf de sare 1 pachet praf de copt Se amesteca cu un tel/mixer laptele de soia, uleiul, sarea, esenta de vanilie si zaharul pana cand zaharul s-a dizolvat. Se adauga faina, putin cate putin, avand
Read more

Mascota clasica este facuta cu crema ganache. Va prezint doua variante, prima varianta cu o crema usoara si aerata (cea din poze) si varianta clasica cu ganache. Pentru 5 bucati: 5 forme de briose (eu am folosit din aluminiu dar se pot folosi si cele din silicon) Invelisul de ciocolata: Aprox. 150-200 g ciocolata pura, de buna calitate Jumatate din cantitatea de ciocolata se rupe in bucatele si se topeste in baie de aburi (au bain marie). Cu o pensula de bucatarie sau cu o lingurita se tapeteaza peretii si fundul formei. Se dau la frigider. Cand ciocolata din forme s-a intarit se repeta procedeul, adaugandu-se inca un strat de
Read more

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
Read more

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
Read more

1 kg strawberries 400 g raw sugar juice of 1/2 lemon Wash the strawberries, remove the leaves and drain well. Cut each strawberry in 2 or 4 (depending on how big they are). Place the strawberries with the sugar in a saucepan of stainless steel or enamel, cover with a lid and simmer until the sugar has dissolved. Stir occasionally. When the sugar has dissolved turn the  heat high and simmer for approx. 1 hour, uncovered, stirring often . Check the consistency of jam by putting a little bit of jam on a saucer and letting it cool. If it is still too soft  (if it slides about as a liquid) continue cooking until you get a
Read more

[slideshow_deploy id=’2772′] For a medium sized cake, 8-10 servings: Required: • spring form (22-24 cm) • food processor For the first layer: 15 medium carrots, peeled and cut into  pieces 100 g walnuts 200 g dates 2 tsp. vanilla essence 1 tablespoon lemon juice Process all the ingredients until  smooth. Place the edge of the spring form (without the bottom) on a round platter. Add the carrot mix, spread evenly and press it. Refrigerate until you prepare the second layer. For the second layer: 200 g cashew nuts, hydrated in water at least 2 hours 2 tablespoons date syrup   (or any other vegan syrup ) 1/2 can coconut milk 5 tablespoons coconut flakes 1 tablespoon lemon juice
Read more

For 2-3 servings: 400 g silken tofu 4 tablespoons raw sugar 1 teaspoon vanilla essence 1.5 teaspoons locust bean gum (carob gum) Blend the  silken tofu with vanilla essence until smooth. Put 4 tablespoons of sugar in a saucepan, on low heat, melt it until  it gets a nice amber color. Put a little bit of caramel on a piece of baking paper. Allow to cool then crush it. Use it to decorate the pudding. Let the rest of the caramel on low heat and add about a quarter of the amount of tofu. Stir until the caramel has incorporated into tofu. Mix with the remaining tofu and carob gum. Pour into cups and refrigerate for at
Read more

For approx. 4 servings: 1 pack (350 g) silken tofu, well drained 100 g pure chocolate (> 70% cocoa) 10 dates 2-3 tablespoons fresh mint, to taste Blend the tofu with the dates and mint leaves until smooth. Melt the chocolate in bain-marie (steam bath). Pour  it over the tofu mix while the blender is running. Pour the chocolate mousse into glasses and garnish with mint leaves of grated chocolate. Serve directly or refrigerate till next day. Pentru aprox. 4 portii: un pachet (350 g) silken tofu 100 g ciocolata amaruie (>70% cacao) 10 curmale 2-3 linguri menta proaspata, dupa gust Tofu se scurge bine de lichid. Se pune in blender impreuna cu curmalele si frunzele
Read more

For a (spring) form with a diameter of 22 cm. 1 cup flour 1/2 cup water 1/2 cup raw sugar 3 tablespoons oil 1-2 teaspoons vanilla extract 1 teaspoon baking powder 1 teaspoon vinegar pinch of salt Mix the water with sugar, oil, salt and vanilla extract until the sugar has dissolved. Add the flour, little by little, stirring  to avoid lumps forming. Finally add the  vinegar, baking powder and mix well. Grease the (spring) form with oil and coat with flour. Pour the mixture into the form and bake it in pre-heated oven, at medium heat (175C) for approx. 30 minutes. Allow to cool. For the cream: 1 pack silken tofu (350 g) 5-7 tablespoons 
Read more