26 cm (11 inch) tart pan fluted with removable bottom (Quiche Pan) For the base: 1 1/2 cup flour 1/2 cup oil 1/2 cup raw sugar 2-3 tablespoons vegetable milk/water 1 teaspoon vanilla essence a pinch of salt Mix all ingredients well. Roll the dough in the shape of the bake form. Bake in the pre-heated oven on medium heat ( 175 C ) for 15-20 minutes. Allow to cool. Cream: 1 pack silken tofu (350 g / 12.3 oz ) 3-4 tablespoons raw sugar 2 tsp. vanilla essence Place all ingredients in a blender and blend until smooth. Pour on the base en spread evenly. For the topping: 4-5 peachs,
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For 5-6 servings: 1 large courgette, cut in medium pieces 1 onion 2 carrots 1 potato 1 bell pepper 2 celery stalks 5-6 large ripe tomatoes, peeled and finely chopped  1,5 l water juice of 1-2 lemons, to taste lovage, finely chopped salt, to taste 1-2 tablespoons olive oil (optional) Finely chop the onion, carrots, bell pepper, celery and potato. Put the vegetables in a soup pan with 1.5 l water. Cover and cook for  few minutes than add the tomatoes. When tomatoes are almost cooked add the courgette. When the vegetables are done add salt and lemon juice to taste (add a little bit more water if needed). Cook for another few minutes. Garnish with lovage
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For 2-3 servings: 7-8 small  or 4-5 big peppers 1/2 cup rice 2-3 carrots, grated 1 large onion, finely chopped 2 tablespoons oil 1 bunch dill / parsley, finely chopped (use the leaves for the rice mix and the stalks for the sauce) salt and pepper, to taste 6-7 large tomatoes Remove the top of peppers, seeds and membranes. In a saucepan stir fry the onion and carrots, in oil, for about 3-4 minutes. Add the rice and 1 ½ cup water. Cook the rice half. If needed, add a little water. Add salt and pepper and  the dill / parsley leaves. Stuff the peppers with rice mixture. Cover each pepper with a slice of tomato. Stand peppers upright in a
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For 4 servings: 250 g rice noodles 1 lettuce 4 carrots 5 green onions 1 fennel 10-15 radishes 1 big cucumber  (or 5-6 small) chili, to taste (optional) 3-4 tablespoons sesame seeds 5 tablespoons soy sauce the juice of one lemon (or 3 tablespoons rice vinegar) 1 cm ginger, grated 2 cloves of garlic, mashed Prepare the rice noodles as directed on the package. Drain and set aside. Chop all the vegetables finely. Prepare a dressing mixing the soy sauce, lemon juice (or rice vinegar), ginger and garlic. Mix all ingredients in a bowl. Garnish with fennel leaves. Serve with Sticky 5 spices tempeh Variation: instead of lettuce you can use (Chinese) cabbage Note: for weight
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For 4 servings: 350 g tempeh 4-5 tablespoons soy sauce 3 tablespoons Chinese 5 spices 4-5 tablespoons sweet chili sauce 3-4 tablespoons sesame seeds 4-5 tablespoons oil, for frying Mix the soy sauce and spices. Cut the tempeh  into slices approx. 1-1.5 cm thick. Pour the mix over tempeh, spread evenly and leave to marinate, in the fridge, for a few hours. Heat the oil in a pan and add the tempeh. Fry on both sides until brown. Pour the sweet chili sauce and add the sesame seeds, stir to  evenly cover the tempeh. Tip: Serve with rice noodles salad. Note: for weight loss bake the tempeh in oven, without oil. Pentru 4 portii: 350 g tempeh 4-5 linguri
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2 cups soymilk 250 ml soy creamer 1/2 cup raw sugar 3 tablespoons cocoa powder 2 teaspoons vanilla extract 2 tablespoons arrowroot powder Dissolve the arrowroot powder in 1/2 cup of soymilk. Set aside. In a saucepan mix the remaining soymilk, soy creamer and sugar, stir frequently on low heat and bring to boil. Remove from heat and add the arrowroot mixture, cocoa powder and vanilla extract. Pour into a container with a lid and leave to cool in the refrigerator for 1-2 hours. Freeze according to your  ice cream maker’s instructions or, if you don’t have an ice cream maker, place in the freezer.  After about an hour remove from the freezer and mix well, with
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1/2 kg cantaloup melon, cut in pieces 1/2 cup water 1/3 cup sugar Put all ingredients in blender or food processor and blend until smooth and the sugar has dissolved. Put the composition in the ice cream maker or pour it into a container with a lid and place it in the freezer. After about an hour remove from the freezer and mix well, with a spoon (to prevent  crystals formation). Repeat the process 2-3 times. 1/2 kg pepene cantalup, taiat bucatele 1/2 cana apa 1/3 cana zahar Se pun toate ingredientele in blender/robot de bucatarie si se mixeaza pana cand se obtine o pasta omogena si zaharul s-a topit. Compozitia se pune in masina de
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For 2-3 servings: 2 large banana / 3 small, frozen 1 cup redcurrants 1-2 tablespoons raw sugar, to taste (optional) Freeze the bananas peeled. Put all ingredients in blender/food processor and blend/process until smooth. Serve immediately. </p> </p> Pentru 2-3 portii: 2 banana mari/3 mici, congelate 1 cana coacaze rosii 1-2 linguri zahar brut, dupa gust (optional) Bananele se congeleaza fara coaja. Se pun toate ingredientele in blender/robot de bucatarie si se mixeaza pana cand se obtine o pasta fina. Se serveste imediat.

For a (spring) form with a diameter of 26 cm. 200 g redcurrants 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 1/4 teaspoon turmeric, for color (optional) 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 turmeric, vinegar, baking powder and mix well. Grease the (spring) form with oil and coat with flour. Pour the mixture into the form and place the redcurrants on top. Bake in pre-heated oven, at medium heat (175C) for approx. 30 minutes. Pentru o
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For 10 pieces: 10  rice paper sheets 200 g vegetables: carrot, cabbage, cucumber, green onion, bell pepper (red), cut julienne 1 cm ginger, grated 1 clove of garlic, mashed 2 tablespoons fresh lemon juice 2 tablespoons soy sauce 2 tablespoons fresh cilantro (or parsley), finely chopped Prepare a marinade of soy sauce, lemon juice, garlic and ginger. Add the vegetables and mix well. Prepare the rice paper sheets as directed on the package. Place 1-2 tablespoons of vegetable mix  along edge of the sheet, fold over until ingredients are covered, fold in each side and roll up. Serve with chili sauce or soy sauce with garlic. Variation: can also use different vegetables: soy sprouts, lettuce,
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