For 5-6 pieces: filo dough 250 g tofu 4-5 tablespoons raw sugar 100 g raisins soaked in brandy 2 tablespoons brandy Drain the tofu well and then blend him with the sugar and the brandy until you get a very fine paste (using a blender / food processor). Add the raisins and mix. Place 3-4 sheets of filo dough one upon another, brush them with a little bit oil and fill with 3-4 tablespoons of tofu composition. Fold the dough so that we get a roll of approx. 10 cm long and 5 cm wide, closed at the ends. Brush the rolls with a little bit of oil and bake them until golden brown (15-20 minutes).
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For 5-6 pieces: filo dough 6 large apples 1 tablespoon oil 3-4 tablespoons raw sugar 1 teaspoon cinnamon raisins Wash the apples and cut them into small pieces. Fry the apples in a little bit of oil, for a few minutes, until they are slightly softened, then add the sugar, cinnamon and the raisins. Place 3-4 sheets of filo dough one upon another, brush them with a little bit oil and fill with 3-4 tablespoons of appel composition. Fold the dough so that we get a roll of approx. 10 cm long and 5 cm wide, closed at the ends. Brush the rolls with a little bit of oil and bake them until golden brown (15-20 minutes).   Pentru
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For the cake: 2 cups flour 2 teaspoons baking powder ½ cup oil ¼ cup raw sugar ½ cup vegetable milk   Mix all the ingredients until the sugar has dissolved. Pour the mixture in a medium size oven tray and bake 20-30 minutes ( try with a toothpick , if it sticks on it then continue cooking). Allow to cool then cut it into desired shape and size. Put it into the form (can be a glass).   Syrup : 2 cups espresso 4-5 tablespoons amaretto (or other liqueur) 1-2 tablespoons raw sugar Mix the coffee, amaretto and sugar and pour generosity over the cake.   Cream: 400 g ruw cashew nuts 4-5 tablespoons maple
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For 6 medium-size pretzels: 2 cups flour 1 cup warm water 2 teaspoons yeast 1 1/2 tsp raw sugar 1/2 teaspoon salt 1 tablespoon oil coarse salt poppy seeds (optional) 2 liters water 2 tablespoons baking soda Mix the sugar and yeast in ½ cup of warm water. Allow to rest 10 minutes until the yeast begins to ferment. In a bowl, mix the flour, oil, salt, yeast and add the remaining water. The dough should be elastic. Knead it for at least 5 minutes with the hands smeared with a little bit oil, to prevent sticking. Allow the dough to rise for at least one hour, in a warm place, until the volume
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For a cake with a diameter of 26 cm ( 12 to 14 servings) springform (26 cm) Crust: 2 cups walnuts 200 g dates 50 g raisins 50 g dried cranberries Put all the ingredients in the food processor. Process until ground fine. Mixture should hold together when pressed. Line the springform cake with baking parchment. Place the mixture in the springform and press until you form the crust. Refrigerate. Cream: 600 g raw cashew nuts vanilla from 1 stick 5 tablespoons maple syrup 5 tablespoons melted coconut butter 1 cup vegetable milk (preferably almonds or hazelnuts) Soak the cashew nuts  in water for 2-3 hours/overnight. Let it drain. Put all the ingredients, except the
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For 2 servings: 200 ml vegetable milk (soy, almond, hazelnut, etc.). 6 tablespoons chia seeds 1/2 tablespoon raw sugar/maple syrup (optional) 50 g blueberries Mix all ingredients, be careful not to crush the fruit. Allow to rest for approx. an hour until the chia seeds increase in volume. You can also use other kind of  berries or strawberries. Pentru 2 porții: 200 ml lapte vegetal (de soia, migdale, alune etc.) 6 linguri semințe de chia 1/2 lingură zahăr brut/sirop de arțar (opțional) 50 g afine Se amestecă toate ingredientele având grijă să nu strivim fructele. Se lasă sa stea aprox.  o oră până când semințele de chia își măresc volumul. Se pot
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For a medium sized cake, 8-10 servings: Crust: 2 cups walnuts 1/2 cup raisins 1/2 cup of dates 1 tsp vanilla essence Put all the ingredients in the food processor. Process until ground fine. Mixture should hold together when pressed. Place the mixture on a round cake plateau and press until you form the crust. Refrigerate. Layer 2: 100 g strawberry jam Spread evenly over the crust. Refrigerate. Layer 3: cashew cream 2 cups raw cashew nuts 3 tablespoons melted coconut butter 2-3 tablespoons raw sugar / maple syrup 1-2 tsp vanilla essence Soak the cashew nuts in water for 2-3 hours. Let it drain. Put all the ingredients in the food processor and process until a
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100 g flour 100 ml warm water 1 teaspoon yeast 2 tablespoons raw sugar 1 teaspoon vanilla essence raisins (optional) Oil for frying Mix all the ingredients well. Place the dough into a greased bowl, and cover. Set in a warm place to rise for about half an hour. Heat the oil in a  deep pan. Slide donuts into the hot oil using a tablespoon. Fry the donuts on each side until golden brown. Sprinkle with sugar powder and serve warm. 100 g făină 100 ml apă călduță 1 linguriță drojdie de bere 2 linguri zahăr brut 1 linguriță esență de vanilie stafide (opțional) ulei pentru prăjit Se amestecă toate ingredientele
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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 the 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-one and a half hour). Divide the dough into equal parts, roll each part  on a work surface dusted with
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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
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