For 2-3 servings: 1 celeriac 1 onion, finely chopped 3 tablespoons tomato puree 150 g black olives 1 tablespoon oil salt and pepper, to taste Peel, wash and cut the celeriac in medium size pieces. Stir fry the   onion in oil for about  1-2 minutes.  Add  the celeriac and cover with water. When the celeriac is almost cooked
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For 4 servings: 500 g soybeans 2 onions, finely chopped 1 bell pepper, chopped 5-6 tomatoes, diced (or 2-3 tablespoons tomato paste dissolved in a cup of water) 2-3 bay leaves 1 teaspoon thyme 1 tablespoon oil salt and pepper, to taste Soak the soybeans overnight. Sort through them and discard any discolored kernels, then rinse them. Cook them in
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For 6 servings: 3 large eggplants 6 bell peppers 2 onions, finely chopped 6-7 large ripe tomatoes, finely chopped 3 bay leaves 15 peppercorns 2 tablespoons oil salt to taste Heat the grill and bake the eggplants on each side until they are soft inside. Peel while they are still warm. Drain well and let them cool. Wash the sweet
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For 4 servings: 1 kg green beans, the ends trimmed and cut in half 2 large onions, finely chopped 5-6 large tomatoes, peeled and diced (or 1 can diced tomatoes) 1 bunch of parsley, finely chopped 2 tablespoons oil salt and pepper, to taste Stir fry the onions, in oil, for 2-3 minutes. Add the green beans  and half
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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
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3 cups soy granules 2 carrots, finely grated 2 tablespoons  flour 2 teaspoons  paprika powder 5 spring onions, finely chopped 5 green garlic, finely chopped 1 bunch parsley, finely chopped 1 bunch dill, finely chopped salt and pepper oil to grease the ovenpan Prepare the soy granules according to the instructions  on the package. If
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1 kg potatoes, cubed 250 g soup vegetables  (onions, carrots, peppers, parsnips, celery, etc.), chopped 2 tomatoes, finely chopped 1 teaspoon paprika powder lemon juice, to taste (optional) lovage/parsley 2 tablespoons olive oil salt, to taste Cook the potatoes together with the onions, in enough water  to cover. When the potatoes are half cooked add the other vegetables. Cook
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For the dough: 3 cups flour ½ cup oil ½ cup sugar ½ cup water 15 g baking powder salt For the filling: 1-1 ½ kg apples ½ cup raw sugar 2 teaspoons cinnamon Peel and core apples, grate on a box grater. Add the sugar and the cinnamon and mix it. Drain off apple juice. Meanwhile prepare
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For 6-8 small portions: 1 large carrot, peeled 1 large potato, peeled 1 onion, cutted in quarters 1 parsnip, peeled 50 g frozen peas 50 g frozen green beans 3 tablespoons canned corn 5-6 cloves of garlic, mashed 2 bay leaves 10 peppercorns 5 g of agar – agar salt Put the potato, carrot, parsnip, onion, the
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For 2 servings: 1 large can cooked beans (400 g), drained 1 large onion, finely chopped 2 carrots, sliced 1 bell pepper, chopped 2-3 tablespoons tomato paste 2-3 bay leaves 1 tablespoon olive oil salt and paper Fry the onion together with the bay leaves in oil, for 1-2 minutes. Add the ​​carrots, the pepper and a glass water. Allow
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