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Wednesday September 18th, 2013

Plum dumplings

Plum dumplings
Posted in : Desserts on by : fleur
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For 12-15 dumplings: 12-15 medium size plums 1/2 kg potatoes 150 g flour 1 tablespoon oil 3 tablespoons raw sugar pinch of salt 1 cup breadcrumbs 2 tablespoons raw sugar Cook the potatoes, drain and mash. Allow to cool then add the flour, oil, sugar and salt. Mix  until you obtain a soft dough. Make a roll of the dough  approx. 5 cm. thick. Cut into 12-15 pieces of approx. 1.5-2 cm. Wash the plums, remove the pits and eventually  fill each plum  with a little bit of sugar (only if de plums are sour). Take a piece of dough, stretch it between your hands, place the plum in the middle, seal the edges and form balls. In a souppan
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Wednesday September 18th, 2013

Guacamole

Guacamole
Posted in : Appetizers, Raw vegan recipes, Weight loss recipes on by : fleur
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For 2 servings: 1 avocado, mashed the  juice from 1/2 lemon 1 clove of garlic, mashed chili, to taste, finely chopped 1 red onion/shallot, finely chopped a pinch of cumin powder fresh coriander (or parsley), finely chopped salt and pepper, to taste Mix all ingredients! For variation you can add  chopped tomatoes, cucumber, olives …

Wednesday September 18th, 2013

Romanian bean spread

Romanian bean spread
Posted in : Appetizers, Weight loss recipes on by : fleur
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250 g cooked beans (white/brown) 5 tablespoons of sunflower oil 4-5 garlic cloves, to taste, mashed salt and pepper, to taste 2 large onions, finely sliced 2 tablespoons oil 2 tablespoons tomato puree (tomato paste) Put the cooked beans, garlic, oil, the salt and pepper in a blender/food processor and blend until smooth. Remove in a bowl. In a saucepan stir fry the onions until golden brown then add the tomato paste, mix it well and spread evenly over bean paste.

Wednesday September 18th, 2013

Pesto

Posted in : Sauces/Creams, Uncategorized on by : fleur
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30 g pine nuts 50 g basil leaves 2 garlic cloves 2 tablespoons nutritional yeast 50 ml  olive oil lemon juice (to taste) salt and pepper Place all ingredients except the olive oil in a blender, turn the blender on and add the olive oil, little by little, until you get a fine paste. In the absence of a blender you can use a  garlic/spices mortar.

Wednesday September 18th, 2013

Spaghetti con pesto

Spaghetti con pesto
Posted in : Main dishes on by : fleur
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For 4 servings: 500 g spaghetti See the pesto recipe here. Cook the spaghetti as directed on package. Season with pesto sauce and garnish with fresh basil.

Tuesday September 17th, 2013

Peanut sauce

Peanut sauce
Posted in : Sauces/Creams on by : fleur
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200 ml unsweetened soy milk 1 teaspoon ginger powder 1 teaspoon coriander powder 2-3 tablespoons soy sauce 4-5 tablespoons peanut butter Preheat the soy milk in a saucepan, add all ingredients, mix it well until peanut butter is incorporated and let it boil for a minute. The composition should have the consistency of a thick sauce otherwise add a little bit more peanut butter. After cooling the sauce continues to thicken. Serve with Asian dishes (nasi rice, spring rolls etc).

Tuesday September 17th, 2013

Seitan sate

Seitan sate
Posted in : Main dishes on by : fleur
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For 3-4 servings: For the seitan: 1 kg flour 1 teaspoon garlic powder 1 teaspoon paprika powder 1 tablespoon soy sauce When you make the seitan dough add the paprika powder, the onion powder and the garlic powder. Than follow the seitan recipe. For the marinade: a small onion 3 cloves of garlic 1 teaspoon fresh ginger (or powder) 1 tsp coriander powder 1/2 tsp lemon grass powder (optional) 1/2 teaspoon salt 2-3 tablespoons soy sauce Blend all the ingredients for the marinade until a smooth paste is obtained. After the seitan was “washed” allow to drain well. Cook for 30-40 minutes in water with a few peppercorns and a bay leaf. Drain well then cut into square
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Tuesday September 17th, 2013

Seitan in tomato sauce

Seitan in tomato sauce
Posted in : Main dishes, Easter menu on by : fleur
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For 2-3 servings: For seitan (see recipe here) 2 teaspoons paprika powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 tsp carob powder (optional, for color) 2 tablespoons soy flour (optional) 10 peppercorns 2 bay leaves For the sauce: 4-5 tablespoons of tomato passata (or 2-3 tablespoons tomato paste) 4-5 cloves of garlic, finely chopped 2 teaspoons thyme 2 tablespoons olive oil salt and pepper, to taste Add to the seitan dough the paprika-, carob-, onion-, garlic powder and soy flour than follow the steps from the seitan recipe. Cut the seitan into desired shape and cook for about 30-40 minutes, in water with peppercorns and bay leaves. Drain well. Put the seitan in a oven
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Tuesday September 17th, 2013

Breaded zucchini

Breaded zucchini
Posted in : Appetizers on by : fleur
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For 2-3 servings: 2 medium zucchini flour 1/2 cup unsweetened soy milk salt, to taste oil for frying Wash and cut the zucchini in 0.5 cm slices. Coat the zucchini slices with flour (shake the flour excess), dip them in soy milk, then coat again with flour. Fry in hot oil, on both sides, until golden brown. Serve hot with garlic sauce.