100 g beluga lentils, cooked and drained 2 tablespoons soy sauce 1 teaspoon balsamic vinegar french baguette Mix the soy sauce with the vinegar and add the lentils. Allow to marinate at least one hour. Serve on baguette. 100 g linte beluga, fiartă 2 linguri sos de soia 1 linguriță oțet balsamic baghetă Se amestecă sosul de soia cu oțetul și se adaugă lintea. Se lasă la marinat cel puțin o oră. Se servește pe feliuțe de baghetă.

1 pack silken tofu 1/4 cup sugar / maple syrup 100 g  strawberries (3,5 ounce) 3 tablespoons coconut butter, melted strawberries for garnish Wash the strawberries and remove the leaves. Put all the ingredients in a blender/food processor and blend until smooth. Pour into individual forms. Allow to cool for at least an hour. Before serving garnish with strawberries. 1 pachet silken tofu 1/4 cană zahăr/sirop de arțar 100 g căpșuni 3 linguri unt de cocos topit căpșuni pentru ornat Căpșunile se spală și li se îndepărtează codițele. Se pun toate ingredientele în blender și se mixează până când se obține o pastă fină. Se toarnă în forme individuale. Se dă la rece pentru cel
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For 2 servings: 250 g mushrooms 1-2 cloves of garlic, mashed 2 tablespoons nutritional yeast dill, finely cut salt and pepper, to taste Wash the mushrooms and remove the stems. Chop the stems finely and mix with the rest of the ingredients. Fill each mushroom cap with the mix. Bake in the oven on medium heat (175C) for 15 minutes. Serve warm. Pentru 2 porții: 250 g ciuperci 1-2 căței de usturoi, pisați 2 linguri drojdie inactivă mărar, tăiat fin sare, piper Ciupercile se spală și li se scot codițele. Codițele se toacă mărunt și se amestecă cu restul ingredientelor. Se umple ciupercile cu acestă compoziție. Se coc în cuptor, la foc potrivit, 15 minute.
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For 2-3 servings: 2 cans diced tomatoes (2 x 400g / 2 x 14,5 oz) 3 large onions, sliced 3-4 cloves of garlic, sliced 1 tablespoon olive oil 1 teaspoon oregano 1 teaspoon basil salt and pepper, to taste fresh parsley or basil, finely cut, to garnish Stir fry the onions and the garlic in olive oil for 2-3 minutes. Add the tomatoes and the spices, cover and simmer on medium heat for about 10 minutes, stirring occasionally. Blend with a food processor / blender until smooth. Add salt and pepper to taste and garnish with fresh basil / parsley. Pentru 2-3 porții: 2 conserve de roșii in suc propriu (2 x 400g) 3 cepe mari,
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For 4 servings: For the pasta: 250 g flour 130 ml water a pinch of salt 200 g ground walnuts zest of 2 lemons (bio) 1 teaspoon cinnamon 3-5 tablespoons raw sugar (to taste) Make the pasta  a day before (March 8th). Mix the flour, water and salt and make a dough. The dough should be elastic and should not stick to the hands, if needed add more flour. Take pieces of dough and make  rolls of about 3-4 cm long and 3 mm thick.  Join the ends to form a ring. Sprinkle some flour on a paper sheet, put the little rings on it and allow to dry overnight. In a soup pan bring  1.5 liter water to a
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For 6 servings: 300 g yellow split peas (chana dal) 1.5 l water 2 onions, finely chopped 2 bay leaves 1 teaspoon paprika powder 3 cloves of garlic, crushed salt and pepper, to taste parsley for garnish (optional) Soak the yellow split peas for at least an hour. Wash and drain. Cook the peas together with the bay leaves and onions in 1,5 l water. When the peas are cooked add the garlic, paprika powder, salt and pepper. Garnish with finely chopped parsley and a few drops of olive oil. You can also add croutons. Variantion: When the peas are almost done you can add two sliced ​​carrots and/or two potatoes, peeled and cubed. Pentru 6  porții: 300 g năut
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For 1 serving: 300 ml vegetable milk 3 tablespoons semolina 1-2 tablespoons raw sugar (to taste) jam Put the milk into a pan and heat. Sprinkle in the semolina stirring continuously to avoid lumps form. Add the sugar and cook slowly, stirring from time to time, for approx. 5 minutes (or conform indicated on the package). Garnish with jam and serve warm. Nice like dessert but also like breakfast. Pentru 1 porție: 300 ml lapte vegetal 3 linguri griș 1-2 lingurițe zahăr brut (după gust) gem Se pune laptele vegetal la fiert într-o crăticioară și se adaugă grișul amestecând continuu pentru a nu se forma cocoloașe. Se adaugă zahărul și
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For 5-6 servings: Seitan from 1 kg flour (see recipe here) 100 ml teriyaki sauce After cooking cut the seitan into pieces of approx. 2 cm x 2 cm. Mix it with the teriyaki sauce and  marinate for at least one hour. Thread the seitan pieces on skewers. Heat the grill and grill them for about 2-3 minutes on each side. For the noodles: 400 g rice noodles 5 tablespoons soy sauce 5 tablespoons sesame seeds 2 ½ tablespoons rice vinegar 1 tablespoon raw sugar 2-3 green onions, finely chopped (optional) Cook the noodles  according to the packet instructions. Drain. In a bowl, prepare a dressing of soy sauce,  rice vinegar and  raw sugar. Mix it with the noodles, sesame seeds and the green onions. Pentru 5-6 porții:
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Spring form 26 cm (10-12 servings) For the leaf: 300 g flour 150 g raw sugar 125 ml sunflower oil 375 ml soy milk 2 tsp vanilla essence/amaretto 15 g baking powder a pinch of salt Mix all the ingredients until the sugar is dissolved. Grease the spring form with a little bit of oil. Pour the mix into the form and bake  (in the preheated oven) on medium heat, for about 30-40 minutes. Check with a straw if the dough is baked inside, if the dough sticks to the straw bake for a few minutes longer. Allow  to cool, remove from the spring form and cut horizontally into two
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For 10-12 servings: 26 cm springform 250 g strawberries, sliced For the leaf: 300 g flour 3 tablespoons cocoa 150 g raw sugar 125 ml sunflower oil 375 ml soy milk 15 g baking powder a pinch of salt Mix all the ingredients until the sugar is melted. Grease the springform with a little bit of oil. Pour the mix into the form and bake  (in the preheated oven) on medium heat, for 30-40 minutes. Ceck with a straw if the dough is baked inside, if the dough sticks to the straw bake for a few minutes longer. Allow  to cool, remove from the springform and cut horizontally into two
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