For 4-5 servings: 1.5 kg pumpkin1 onion1 carrot1 leek (white part)1 potato1 bay leaf 150 ml coconut milkolive oil (optional)salt and pepperClean all vegetables, peel, wash and cut them into medium size pieces. Cook them in a soup pan in enough water to cover them.When vegetables are cooked (15-20 minutes) blend/process them with a blender/food processor. Add the coconut milk and continue cooking for another 2-3 minutes. Add salt and pepper to taste.Garnish with a little olive oil.Variation: The soup can be served with croutons. Pentru 4-5 porții: 1,5 kg dovleac 1 ceapă 1 morcov 1 praz (partea albă) 1 cartof 1 frunză de dafin 150 ml lapte de cocos ulei de măsline (opțional) sare, piper
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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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For 3-4 servings: 200 g red lentils 1 onion, finely chopped 2 carrots, sliced 1 potato, cubed 1 clove of garlic, finely chopped 2 bay leaves dried chilli flakes / chilli ½ teaspoon paprika powder 2 tablespoons tomato paste 1 tablespoon olive oil salt and pepper Wash the lentils thoroughly. Place the lentils in a soup-pan with 1 ½ liters water, the bay leaves and the onion. Simmer for 5 minutes then add the ​​carrots and the potatoes. When the lentils and vegetables are cooked add the paprika powder, chilli flakes to taste, the garlic and the tomato paste. Cook for another  2-3 minutes than add salt and pepper to taste. Garnish with a little bit of olive oil. Pentru 4 porții:
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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. Add the mustard, the mayonnaise, salt and pepper to taste. Mix gently. Place the mix on a plateau and garnish. It can also be served in filo dough baskets. Ingrediente: 8 cartofi mijlocii 8 morcovi mari o țelină 2 rădăcini păstârnac 1 conservă mare de mazăre
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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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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.
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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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For 2-3 servings: 500 g ​​mushrooms, quartered 2 tablespoons oil, preferably olive oil but not cold pressed 3-4 cloves of garlic, mashed parsley, finely chopped 1-2 cm fresh ginger, grated  (optional) salt and pepper, to taste Fry the  mushrooms for approx. 6-7 minutes, stirring occasionally until the moisture evaporate. Add the rest of the ingredients and continue cooking for another 2-3 minutes. Serve with polenta, grilled tofu, seitan etc. Pentru 2-3 porții: 500 g ciuperci tăiate în 4 2 linguri de ulei, de preferat de măsline dar nu presat la rece 3-4 căței de usturoi pisați pătrunjel 1-2 cm ghimbir dat prin răzătoarea fină (opțional) sare, piper după gust Se călesc ciupercile aprox. 6-7 minute, până se evaporă apa, apoi se adaugă restul
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For 3-4 servings: 1 kg mushrooms, chopped 4 large onions, finely sliced 4 sweet peppers, finely sliced 1/2 kg fresh tomatoes,peeled and finely chopped/ 1 can (400g) diced tomatoes 1 bunch parsley, finely chopped 2-3 bay leaves 2 tablespoons oil salt and pepper, to taste Stir fry the onions in oil until soft. Add the ​​peppers, the ​​mushrooms and the bay leaves. Cook for approx. 5-6 minutes then add the tomatoes. Cover and simmer until the mushrooms are done. Add salt and pepper to taste and garnish with parsley. Serve with hot polenta and/or mixed salad. Pentru 3-4 porții: 1 kg ciuperci 4 cepe mari 4 ardei grași 1/2 kg de roșii / o conservă de roșii în bulion 1 legătură pătrunjel 2-3 frunze
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For 2-3 servings: 250 g rice 1 carrot 1 onion 1 leek 100 g green beans 100 g of peas broccoli 3 cm ginger, rasped (or 2 teaspoons  ginger powder ) 2 tsp coriander powder 4-5  garlic cloves, diced chilli (optional) 2-3 tablespoons soy sauce 2 tablespoons oil salt and pepper peanut sauce Cook the rice and leave it to drain. It should not stick, otherwise rinse it with cold water . Cut all the vegetables into cubes or slices. Cook the green beans apart, for 7-10 minutes and drain. Heat 1-2 tablespoons of oil in a wok and add all the vegetables. Add a little bit of water (not too much), the ginger, the garlic  and the coriander powder. Stir continuously for 5-6
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