For 6 servings: 500 g bruin lentils (not red!!) 500 g vegetables for soup (carrots, onions, parsnips, celery, potato, peas, cauliflower, etc.) 500 g ripe tomatoes, diced /  400 g can diced tomatoes 2 bay leaves 1 teaspoon paprika powder juice from 1-2 lemons, to taste 2 tablespoons olive oil 1 bunch lovage/dille salt and pepper, to taste Wash the lentils  and cook them in 2 l water together with the bay leaves. When the lentils are half cooked add the chopped vegetables. Continue to cook for another 5-6 minutes  than add the  tomatoes, paprika powder and the lemon juice. Add more water if needed. When the lentils and  the vegetables are cooked  add salt and pepper to taste. Garnish
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For 4-6 servings: 1.5 kg potatoes, peeled and cut in half 1 kg sauerkraut, finely chopped 10-15  peppercorns 2 bay leaves 2-3 tablespoons olive oil Cook the potatoes, sauerkraut, bay leaves and peppercorns,  in water enough to cover. Cover and simmer on medium heat. When the vegetables are cooked drain the water ( kept it separately), remove the bay leaves and mash. Add some water (from the potatoes and sauerkraut), little by little, until you get the consistency of a puree. Add the olive oil and mix well. Serve as side dish with soy, seitan, tempeh, etc. (in the picture above it is served with lentil burger). Variation: you can add a few tablespoons of nutritional yeast. Note: Stamppot
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For approx.. 10 pieces: 1 cup red lentils 3 tablespoons chickpea flour 1 large carrot 1 large onion 1 bell pepper a handful (frozen) peas a handful olives, finely chopped  2-3 garlic cloves, mashed 2 tablespoons seasoning mix (coriander-, cumin-, allspice-, paprika-, juniper-, garlic-, mustard powder etc.) 1 tablespoon mint (fresh or dried) 2 bay leaves salt and pepper, to taste Wash the lentils thoroughly and cook them together  with the bay leaves in 1 1/2 cup water. Check from time to time that they don’t stick to the bottom of the pan. When the lentils are cooked the water should be completely absorbed. Remove the bay leaves and allow it to cool. Process the carrot, onion, bell pepper and mint 
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For 3-4 servings: 450 g cauliflower, cut into pieces 1 large potato, cubed 1 onion, chopped fresh parsley, finely chopped olive oil, for garnish (optional) salt and pepper, to taste Cook the cauliflower, onion and potato  in 1 l water. When the vegetables are cooked  blend until smooth. Add salt and pepper to taste. Garnish with fresh parsley and a little bit olive oil. Pentru 3-4 portii: 450 g conopida, taiata in bucati potrivite 1 cartof mare, taiat cubulete 1 ceapa, taiata patrunjel, taiat marunt ulei de masline, pentru ornat (optional) sare si piper, dupa gust Se pun conopida, ceapa si cartoful la fiert in 1 l apa. Cand legumele au fiert se mixeaza totul cu
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For 15-20 pieces: 1 cup red lentils 3 tablespoons chickpea flour 1 large carrot 1 large onion 1 bell pepper 2-3 garlic cloves, mashed 2 tablespoons seasoning mix (coriander-, cumin-, allspice-, paprika-, juniper-, garlic-, mustard powder etc.) 1 tablespoon mint (fresh or dried) 2 bay leaves salt and pepper, to taste Wash the lentils thoroughly and cook them together  with the bay leaves in 1 1/2 cup water. Check from time to time that they don’t stick to the bottom of the pan. When the lentils are cooked the water should be completely absorbed. Remove the bay leaves and allow it to cool. Process the carrot, onion, bell pepper and mint  using a food processor (or finely grate or chop them). Mix all
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For 4 servings: 500 g pasta, cooked 400 g puy lentils (or brown/green) 2 carrots, finely chopped 1 onion, finely chopped 2-3 garlic cloves, mashed 700 ml tomato passata 2 bay leaves 2 teaspoons oregano 1/2 glas wine 3 tablespoons lemon juice 1 tablespoon olive oil salt and pepper, to taste fresh basil, finely cut (optional) Wash the lentils and cook them in water with the bay leaves. Drain. Stir fry the the onion and  the carrots in oil for 2-3 minutes than add the tomato passata, wine and oregano. Cover and simmer on medium heat until the sauce has reduced. Add the garlic,  lentils, lemon juice, salt and pepper to taste and cook for another few minutes. Put the pasta
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For an oven tray of approx. 30/45 cm. 3 cups flour 1/2 cup raw sugar 1/2 cup sunflower oil 1/2 cup cold water 2 teaspoons vanilla essence 1 1/2 teaspoons baking powder lemon / orange zest, optional approx. 600 g fruit jam (1 1/2 jar) Whisk  the water with the oil, sugar and vanilla essence until the sugar has dissolved. Add the baking powder and  flour and knead. Put 1/3 of the dough in the freezer for about 30 minutes. Roll the remaining dough to the tray size. Place it in the tray and spread the jam evenly on top of the dough. Grate the dough from the freezer on top of the jam. Bake it in the preheated oven, on medium heat (175
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For 6 servings: 1/2 kg beets (4 medium pieces), chopped 1 onion, chopped 1 carrot, sliced 1 potato, chopped 1 parsnip, sliced (optional) 1 bay leaf salt and pepper, to taste grated horseradish, to taste olive oil, to taste Put the beets in a soup pot  and add 1.5 l water. Cover and simmer for approx. 10 minutes. Add the remaining vegetables and the bay leaf. When the  vegetables are cooked remove the bay leaf then blend it until smooth. Add salt and pepper to taste. Garnish the plate with grated horseradish and a little bit olive oil and eventually  finely chopped parsley. Pentru 6 portii: 1/2 kg sfecla (4 bucati potrivite), taiata bucatele 1 ceapa, taiata
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For 4 servings: 1 kg Brussels sprouts, finely chopped 2 onions, finely chopped 2 tablespoons tomato paste 1 bunch of dill, finely chopped 1 teaspoon paprika powder 2 tablespoons oil salt and pepper, to taste Stir fry the onions, in oil, for 2-3 minutes. Add the cabbage and very little water. Cover and simmer, stirring frequently. Add more water if needed. When the cabbage is softened ( 5-6 minutes) add the tomato paste (diluted in 1/2 cup water) and  paprika powder. Cook for another 2-3 minutes. Add salt and pepper to taste. Garnish with finely cut dill. Serve with polenta/bread or various dishes of tofu/soy/seitan. Variation: You can add little pieces of smoked tofu. Pentru 4 portii: 1 kg varză de Bruxelles, taiata
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1 1/2 cup flour  3 large ripe bananas 1/2 cup raw sugar 1/2 cup sunflower oil 1 1/2 teaspoon baking powder a pinch of salt 1 teaspoon vanilla essence 1/2 teaspoon cinnamon powder 1/2 cup sunflower seeds (optional) 1/2 cup raisins (optional) Blend the bananas with the sugar until smooth. Mix all ingredients. Grease a oven cake form with a little oil, pour the mixture into it and bake over medium heat (175C) for approx. 50 minutes. Allow to cool a little bit before cutting slices. 1 1/2 cana faina (integrala) 3 banana mari, foarte coapte 1/2 cana zahar brut 1/2 cana ulei de floarea soarelui 1 1/2 lingurita praf de copt 1 varf de cutit
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