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/mnt/web101/c3/76/53822076/htdocs/WordPress_01/wp-content/plugins/all-in-one-favicon/includes/aio-favicon-frontend.php on line 30 Tag: tofu - fleursvegankitchen1

Boema cakePrajitura Boema veganaBoema cakeBoema

Se obtin 24 prajituri cu dimensiunea de 5 cm X 5 cm (atentie cand alegeti forma de cuptor, sa aiba aproximativ dimensiunile necesare, putin mai mare caci marginile blatului se vor indeparta. Eu am folosit un vas de yena de aprox. 23 cm lungime si 18 latime).

Pasii de preparare:

1. Blatul

350 g faina
100 g zahar
375 ml lapte de soia
125 ml ulei de floarea soarelui
4 linguri de cacao
1 lingurita esenta de vanilie
un varf de sare
1 pachet praf de copt

Se amesteca cu un tel/mixer laptele de soia, uleiul, sarea, esenta de vanilie si zaharul pana cand zaharul s-a dizolvat. Se adauga faina, putin cate putin, avand grija sa nu se formeze cocoloase. La final se adauga cacaoa si praful de copt si se amesteca bine.

Forma de cuptor se unge cu putin ulei si se tapeteaza cu faina. Se toarna compozitia in forma si sa da la cuptorul incins in prealabil, la foc mediu, 175 C, pentru aprox. 30 minute. Se incearca cu o scobitoare daca s-a copt in interior, in caz contrar se mai coace inca cateva minute.

Cand blatul s-a copt, se lasa la racit in forma.

Se scoate din forma, se niveleaza partea de la suprafata apoi  se taie marginile astfel incat sa ramana o suprafata cu dimensiunea de 20 cm x 15 cm. Mai departe se taie pe orizontala in doua parti egale, si in patratele de 5 cm x 5 cm. Am obtinut astfel 24 bucati pe care le punem pe o tava/fund peste care se pune eventual o coala de hartie pergament.

2. Sirop  pentru insiropat blatul

1  cana apa
½ cana zahar
1 lingurita esenta de vanilie

Se pune zaharul impreuna cu apa intr-o craticioara si se amesteca pana cand zaharul s-a topit. Se da cateva clocote si se ia de pe foc. Se lasa la racit apoi se adauga esenta de vanilie si se amesteca bine. Se insiropeaza fiecare bucatica de blat si se lasa sa se absoarba bine.

3. Glazura

250 g zahar
75 ml apa
3 lingurite cacao, cernuta
50 g ciocolata pura
1 lingurita esenta de vanilie

Intr-o craticioara se pun apa, zaharul si siropul de zahar ars. Se amesteca continuu si sa da in fiert 2-3 minute. Se ia de pe foc iar cand s-a racit foarte putin, fiind inca fierbinte, se adauga cacaoa, ciocolata si esenta de vanilie. Se amesteca bine pana se omogenizeaza si se toarna, cu lingura, peste fiecare prajitura.

Cu glazura trebuie lucrat repede. Ca sa obtinem o glazura uniforma pe prajitura, fara semne, trebuie sa o turnam toata dintr-o data, glazura fiind fluida se va revarsa singura peste margini.

Daca cumva se formeaza cristale sau se intareste si devine nemanevrabila, se mai incalzeste putin pe foc.

4. Crema

Cat timp blatul este la cuptor si se raceste vom pregati crema.

400 g soft silken tofu
2 linguri zahar
100 g ciocolata pura, de calitate
1 lingurita esenta vanilie

Tofu se scurge bine si se mixeaza impreuna cu zaharul si esenta de vanilie, cu ajutorul unui blender/mixer, pana cand se obtine o pasta fina.

Ciocolata se topeste la baie de aburi, se lasa putin la racit, atat cat sa nu fie fierbinte, apoi se adauga, putin cate putin, peste  tofu in timp ce se mixeaza continuu.

Se da la frigider jumatate de ora apoi cu ajutorul unui pos se spriteaza fiecare prajitura in parte.

Peste crema se orneaza cu frisca vegetala cumparata( eu am folosit varianta Soyatoo tub) dar se poate prepara si dup aceasta reteta.




Baked tofu in tomato sauceTofu tras la tigaie

 For 2 servings:

300 g tofu, drained well and cut into pieces

1 tablespoon tomato paste or 2-3 tablespoons tomato passata

For the marinade:

1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon paprika powder
chili  powder or dried chili flakes, to taste (optional)
salt and pepper, to taste
4-5 cloves garlic, mashed (or to taste)
2-3 tablespoons olive oil

Mix the spices (oregano, thyme, bususioc, paprika, salt and pepper) or you can use  2-3 tablespoons of seasoning for grill.

Mix all the ingredients for the marinade with 2 tablespoons of olive oil. Add the tofu and mix well until all the tofu pieces are coated with spices. Let it marinate  in the fridge  for a few hours or it can be prepared the day before and left overnight to marinate.

Heat a tablespoon of olive oil in a pan, add the pieces of tofu and fry for few minutes, at medium heat, until golden-brown. Add the tomato paste dissolved in a little bit of water (or the tomato passata), stir fry for few minutes .

Serve with polenta or mashed potatoes, rice, cous cous, etc.

Variation: Instead of tofu you can use tempeh or seitan.

Pentru 2 portii:

300 g tofu, taiat in bucatele dupa ce a fost scurs bine

1 lingura  bulion de rosii sau 2-3 linguri  passata de rosii (suc mai gros)

Marinada:

1 lingurita oregano uscat

1 lingurita cimbru uscat

1 lingurita busuioc uscat

1 lingurita boia dulce

boia iute sau fulgi de ardei iute uscat, dupa gust (optional)

sare si piper, dupa gust

4-5 catei de usturoi, pisati (sau dupa gust)

2-3 linguri ulei de masline

Condimentele de mai sus ( oregano, cimbru, bususioc, boia dulce, sarea si piperul) se pot inlocui cu 2-3 linguri mix de condimente pentru gratar gata cumparat.

Se amesteca toate ingredientele pentru marinada cu 2 linguri de ulei de masline. Se adauga  toful si se amesteca bine astfel incat toate bucatelele sa fie acoperite cu condimente. Se acopera si se lasa la frigider, la marinat, cateva ore sau se poate pregati cu o zi inainte si lasat peste noapte la marinat.

Se incinge o lingura de ulei de masline intr-o tigaie, se adauga bucatelele de tofu si se perpelesc cateva minute, la foc potrivit, pana se rumenesc putin. Se adauga bulionul de rosii dizolvat in putina apa (sau passata de rosii), se lasa sa dea cateva clocote amestecand din cand in cand.

Se poate servi cu mamaliguta sau piure de cartofi, orez, cous-cous etc.

Variatie: In loc de tofu se poate folosi tempeh sau seitan.




MascoteMascote veganeMascoteMascote

mascota6

mascota7

Mascota clasica este facuta cu crema ganache. Va prezint doua variante, prima varianta cu o crema usoara si aerata (cea din poze) si varianta clasica cu ganache.

Pentru 5 bucati:

5 forme de briose (eu am folosit din aluminiu dar se pot folosi si cele din silicon)

mascote1

Invelisul de ciocolata:

Aprox. 150-200 g ciocolata pura, de buna calitate

Jumatate din cantitatea de ciocolata se rupe in bucatele si se topeste in baie de aburi (au bain marie).

Cu o pensula de bucatarie sau cu o lingurita se tapeteaza peretii si fundul formei.

Se dau la frigider. Cand ciocolata din forme s-a intarit se repeta procedeul, adaugandu-se inca un strat de ciocolata (peretii de ciocolata trebuie sa fie destul de rezistenti).

Se da din nou la frigider. Dupa ce cicocolata s-a intarit se scot, cu grija pentru a nu le rupe, din forme.

mascote2

Cupele de ciocolata se umplu cu crema, se apasa crema usor pentru a acoperi tot spatiul liber, lasandu-se 1-2 mm pana la gura, care se va umple, etans, cu restul de ciocolata topita.

mascote3

mascote4

Umplutura:

Varinata I: crema cu frisca vegetala si silken tofu

300 ml frisca vegetala lichida
300 g soft silken tofu
3 linguri zahar (sau dupa gust, frisca vegetala pe care am folosit-o a fost destul de dulce)
150 g ciocolata pura, de calitate
1 lingurita esenta de vanilie sau rom

Se bate frisca cu un mixer/robot de bucatarie pana cand se intareste.

Tofu se scurge bine si se mixeaza cu ajutorul unui blender/mixer pana cand se obtine o pasta fina.

Se adauga toful, esenta si zaharul peste frisca batuta. Se mixeaza pana cand totul este incorporat.

Ciocolata se topeste la baie de aburi, se lasa putin la racit, atat cat sa nu fie fierbinte, apoi se adauga, putin cate putin, peste compozitia de frisca si tofu in timp ce se mixeaza continuu.

Se da la frigider jumatate de ora apoi se pot umple cupele de ciocolata.

Varianta II (clasica): crema ganache

300 g ciocolata pura de buna calitate
400 ml frisca vegetala lichida
1 lingurita esenta de vanilie sau rom (optional)

Se fierbe frisca. Se lasa putin la racit.

Ciocolata se rupe in bucatele si se topeste in baie de aburi (au bain marie).

Cand s-a topit, se toarna peste frisca, putin cate putin, amestecand in acelasi timp. Se adauga esenta.

Se toarna in cupele de ciocolata dupa ce s-a racit (altfel se topeste cicocolata).

Nota: cantitatile ingredientelor de mai sus sunt indicate pentru forme de cca. 8 cm diametru si 4 cm adancime.

Variatie: daca se doreste se pot adauga in crema fructe confiate taiate foarte fin.




Decadent Chocolate CakeTort decadent de ciocolataDecadent Chocolate CakeDecadente torta al cioccolato

tort ciocolata3

springform 22-24 cm diameter (for 10 – 12 servings)

For 1 base (prepare 2):

300 g flour
3 tablespoons cocoa powder
100 g raw sugar
125 ml sunflower oil
375 ml  soy milk
2 teaspoons vanilla essence
1 pack baking powder (15g)
a pinch of salt

Mix all the ingredients until the sugar has dissolved. Grease the springform with a little bit of oil. Pour the mix into the form and bake  (in the preheated oven) on medium heat (175 C), 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 equal parts.

Chocolate cream:

500 ml whipping vegetable cream (I used Alpro soya)
500 g silken tofu ( I used Taifun)
4 tablespoons sugar
300 g pure chocolate, good quality, with > 70% cocoa
3 tablespoons raisins soaked in rum   + the rum

Whip  the cream with a mixer / food processor until stiff.

Drain the tofu well and blend it until smooth.

Add the tofu and sugar by the whipped cream. Process until everything is incorporated.

Melt the chocolate over a steam bath (bain-marie), let it cool slightly then add it little by little to the cream-tofu mix while processing.

Finally add the rum and raisins and mix with a spatula.

Refrigerate for a few hours (or you can make it  the day before).

Assemble the cake:

 Place a leaf on a plateau, add a layer of cream, spread evenly. Repeat the process with remaining leafs. Cover the last layer with the rest of the cream, including the by sides.

Garnish with whipped cream and grated pure chocolate (for decoration I used whipped cream spray can Leha Schlagfix). You can also use coconut whipped cream (recipe here).

Note: because I’ve made the cake on a very hot day I encountered difficulties in assembling it because the cream was melting rapidly, so I’ve used only three leafs (this is why in the picture above you ca see 3  leafs instead of 4).

tort ciocolata2tort ciocolata3

forma rotunda de tort cu margine detasabila 22-24 cm diametru (pentru 10-12 portii)

Pentru 1 blat (se prepara 2 blaturi):

300 g făină
3 linguri cacao
100 g zahăr brut
125 ml ulei floarea soarelui
375 ml lapte de soia
2 lingurite esenta de vanilie
1 pachet praf de copt (15g)
un vârf de cuțit sare

Se amestecă toate ingredientele până se topește zahărul. Se unge forma cu puțin ulei, se tapeteaza cu faina, se toarnă compoziția în formă și se coace (în cuptorul încalzit în prealabil) la foc potrivit (175 C), 30-40 minute. Se încearcă cu un pai dacă blatul este copt în interior, dacă coca se lipește de pai se va prelungi timpul de coacere încă câteva minute. Se lasă la răcit .

Crema de ciocolată:

500 ml frisca vegetala lichida (am folosit 2 pachetele marca Alpro)
500 g silken tofu (am folosit silken tofu marca Taifun)
4 linguri zahar
300 g ciocolata pura, de buna calitate, cu un procent de cacao > 70%
3 linguri de stafide inmuiate in rom + romul aferent

Se bate frisca cu un mixer/robot de bucatarie pana cand se intareste.

Tofu se scurge bine si se mixeaza cu ajutorul unui blender pana cand se obtine o pasta fina.

Se adauga toful si zaharul peste frisca batuta. Se mixeaza pana cand totul este incorporat.

Ciocolata se topeste la baie de aburi, se lasa putin la racit, atat cat sa nu fie fierbinte, apoi se adauga putin cate putin peste compozitia de frisca si tofu in timp ce se mixeaza continuu.

La final se adauga romul si stafidele si se amesteca cu o spatula.

Se da la frigider cateva ore (se poate pregati si cu o zi inainte).

Asamblarea tortului:

Fiecare blat se taie pe orizontala in doua parti egale. Se asează un blat pe un platou, se adaugă un strat de crema si se întinde uniform. Se repeta procesul cu restul blaturilor. Crema ramasa se întinde peste ultimul blat, inclusiv pe părțile laterale.

Se orneaza cu frisca si ciocolata pura, rasa (pentru ornare am folosit frisca din soia la tub marca  Leha Schlagfix ). Se poate folosi frisca din cocos (reteta aici).

Nota: deoarece am preparat tortul intr-o zi caniculara si am intampinat greutati in asamblare deoarece crema se topea foarte repede, am folosit numai 3 blaturi (acesta este motivul pentru care in poza apar 3 blaturi in loc de 4) .

tort ciocolata2tort ciocolata3

Teglia con bordi rimovibili di 22-24 cm di diametro (per 10 – 12 porzioni)
 
Per 1 base (preparatene 2)
 
300 g di farina
3 cucchiai di cacao in polvere
100 g di zucchero di canna grezzo
125 ml di olio di semi di girasole
375 ml di latte di soia
2 cucchiaini di essenza di vaniglia
1 bustina di lievito in polvere (15 g)
1 presa di sale
Mescolate tutti gli ingredienti fino a che lo zucchero non si sia sciolto. Ungete la teglia con
un po’ di olio. Versate l’impasto nella teglia e cuocete ( nel forno preriscaldato) a temperatura media (175 C), per 30-40 minuti. Controllate con uno stecchino che l’interno della pasta sia cotto, se l’impasto rimane appiccicato allo stecchino fate cuocere qualche minuto in più. Lasciate raffreddare, rimuovete dalla teglia e tagliate per il lungo in 2 parti uguali.
Crema al cioccolato
 
500 ml di panna da montare vegetale ( io ho usato l’Alpro soya)
500 g di tofu vellutato (io ho usato il Taifun)
4 cucchiai di zucchero
300 g di cioccolato puro, di buona qualità, con più del 70%
di contenuto di cacao
3 cucchiai di uvetta ammollata nel rum + il rum
Montate la panna con un mixer/robot da cucina fino a che non sia ben ferma.
Scolate accuratamente il tofu e frullatelo fino a quando la superficie non risulti liscia.
Aggiungete il tofu e lo zucchero alla panna montata. Frullate fino a che non sia tutto amalgamato.
Fate fondere il cioccolato con un bagno di vapore (bagno maria), lasciate raffreddare leggermente, quindi aggiungetelo poco per volta al misto di panna e tofu, mentre lo frullate.
Infine aggiungete il rum e l’uvetta e mescolate con una spatola.
Lasciate riposare in frigo per alcune ore (oppure lo potete preparare il giorno precedente).
Per assemblare la torta:
 
Appoggiate il primo basamento su di un vassoio, aggiungete uno strato di crema, distribuite in modo uniforme.
Ripetete l’operazione con gli strati rimanenti. Coprite l’ultimo strato com la crema rimasta, compresi i lati.
Decorate con panna montata e cioccolato puro grattugiato (per la decorazione io ho usato la panna montata vegetale spray Leha Schlagfix). Potete utilizzare anche la panna di cocco montata (ricetta qui).
Nota: visto che ho fatto la torta un giorno che faceva veramente molto caldo, ho incontrato delle difficoltà nell’assemblarla, poiché la crema si scioglieva rapidamente, cosi ho usato solo 3 strati (questo è il motivo percui vedete 3 strati invece di 4 nella foto in alto).
tort ciocolata2




Caramel puddingBudinca cu caramelCreme caramel

budinca caramel

For 2-3 servings:

400 g silken tofu
4 tablespoons raw sugar
1 teaspoon vanilla essence
1.5 teaspoons locust bean gum (carob gum)

Blend the  silken tofu with vanilla essence until smooth.

Put 4 tablespoons of sugar in a saucepan, on low heat, melt it until  it gets a nice amber color. Put a little bit of caramel on a piece of baking paper. Allow to cool then crush it. Use it to decorate the pudding.

Let the rest of the caramel on low heat and add about a quarter of the amount of tofu. Stir until the caramel has incorporated into tofu. Mix with the remaining tofu and carob gum.

Pour into cups and refrigerate for at least an hour.

Before serving garnish with  caramel.budinca caramel

Pentru 2-3 portii:

400 g silken tofu
4 linguri zahar brut
1 lingurita esenta de vanilie
1,5 lingurite faina de carobe (atentie! nu pudra de carobe care se foloseste in loc de cacao)

Se pune silken tofu impreuna cu esenta de vanilie in blender si se mixeaza pana cand se obtine o pasta fina.

Se pun 4 linguri de zahar intr-o craticioara, se topeste la foc mic, pana cand capata o culoare de chihlimbar.  Se scoate putin pe o bucatica hartie de copt. Se lasa la racit apoi se sfarma. Se va folosi pentru a orna budinca.

Restul caramelului se tine pe foc mic si se adauga cam un sfert din cantitatea de tofu. Se amesteca pana cand caramelul s-a incorporat in tofu. Se amesteca cu restul de tofu si faina de carobe.

Se toarna in cupe si se da la frigider pentru cel putin o ora.

Inainte de servire se orneaza cu zahar caramel.budinca caramelbudinca caramel

Per 2-3 porzioni:
400 g di tofu vellutato
4 cucchiai di zucchero grezzo
1 cucchiaino di essenza di vaniglia
1,5 cucchiaini di farina di semi di carrube (gomma di carruba)
Frullate il tofu vellutato con l’essenza di vaniglia fino ad ottenere un composto omogeneo.
Mettete 4 cucchiai di zucchero in un tegame, a fuoco basso e fatelo sciogliere lentamente fino a che non assuma una bella colorazione ambrata. Appoggiate una piccola quantità di caramello su un foglio di carta da forno. Lasciate raffreddare, quindi frantumatelo. Utilizzatelo per guarnire il budino.
Lasciate cuocere il resto del caramello a fiamma bassa ed aggiungete circa un quarto della quantità totale di tofu. Fate sobbollire fino a quando il caramello non si sia incorporato nel tofu. Mescolate con il tofu rimasto e la gomma di carrube.
Versate in tazze e lasciate riposare in frigo per almeno un’ora.
Prima di servire decorate con il caramello.




Chocolate mint mousseSpuma de ciocolata cu mentaChocolade munt mousseMousse menta e cioccolato

mousse cicolata1mousse cicolata1

For approx. 4 servings:

1 pack (350 g) silken tofu, well drained
100 g pure chocolate (> 70% cocoa)
10 dates
2-3 tablespoons fresh mint, to taste

Blend the tofu with the dates and mint leaves until smooth.

Melt the chocolate in bain-marie (steam bath). Pour  it over the tofu mix while the blender is running.

Pour the chocolate mousse into glasses and garnish with mint leaves of grated chocolate.

Serve directly or refrigerate till next day.mousse cicolata1

Pentru aprox. 4 portii:

un pachet (350 g) silken tofu
100 g ciocolata amaruie (>70% cacao)
10 curmale
2-3 linguri menta proaspata, dupa gust

Tofu se scurge bine de lichid. Se pune in blender impreuna cu curmalele si frunzele de menta. Se mixeaza pana cand curmalele sunt complet integrate in compozitie.

Ciocolata se topeste in bain-marie (baie de abur). Se toarna peste tofu in timp ce blenderul este pornit.

Se toarna spuma de ciocolata in pahare si se orneaza dupa gust. Se poate servi direct sau pastra la frigider pana a doua zi.mousse cicolata1mousse cicolata1

Per circa 4 porzioni:
1 confezione (350 g) di tofu vellutato, scolato bene
100 g di cioccolato puro (contenuto di cacao > 70%)
10 datteri
2-3 cucchiai di menta fresca, a piacere
Usando il miscelatore, mescolate il tofu con i datteri e le foglie di menta fino ad ottenere un composto omogeneo.
Fate fondere la cioccolata a bagno maria (bagno di vapore). Rovesciatela sul composto di tofu mentre il miscelatore è in funzione.
Versate la mousse di cioccolata in alcuni bicchieri e decorate con foglie di menta o cioccolato in scaglie.
Servite subito o lasciate riposare in frigo fino al giorno seguente.




Stuffed eggplant with smoked tofuVinete umplute cu tofu afumatGevulde aubergine met gerookte tofuMelanzane ripiene con tofu affumicato

vinete umplute cu tofu1

For 2 servings:

1 large eggplant
200 g smoked tofu, finely chopped
1 onion, finely chopped
3-5 garlic cloves, finely chopped
1 tsp. rosemary
1 tsp. oregano
1 tablespoon olive oil
salt and pepper, to taste
grated vegan cheese (optional)

Wash the eggplant and cut in half lengthwise. Using a small knife, cut a border inside each eggplant about 1 cm thick. Scoop out the core with a teaspoon. Sprinkle the eggplants with salt, brush with a little bit oil and bake them in the oven for about 10-20 minutes, until tender.

Heat the oil in a small saucepan and stir fry the onion for 2-3 minutes. Add the finely chopped eggplant core, garlic, rosemary and oregano. Cover and simmer. Stir occasionally, add 1-2 tablespoons of water if needed.

When the eggplant is done add the smokes tofu, salt and pepper to taste and  mix well.

Stuff the eggplants, top with grated vegan cheese and bake in the oven (175- 200 C) until golden brown (15-20 minutes).

Serve with salad.

vinete umplute cu tofu2vinete umplute cu tofu1

Pentru 2 portii:

1 vanata mare
200 g tofu afumat, taiat marunt
1 ceapa, taiata marunt
3-5 catei de usturoi, taiati marunt
1 lingurita rozmarin
1 lingurita oregano
1 lingură ulei de masline
sare si piper, dupa gust
cascaval vegan ras (optional)

Vanata se spală și se taie în jumătate, pe lung. Se scobește miezul, se lasa o margine de aprox. 1 cm grosime. Se presara cu sare, se unge cu puțin ulei și se coace în cuptor timp de 10-20 minute (în funcție de puterea cuptorului) pana cand se înmoaie.

Ceapa  se caleste  2-3 minute în ulei. Se adaugă  miezul vinetei (tăiat mărunt), usturoiul, rozmarinul si oregano. Se acopera cu un capac, se amestecă din cand în cand, se adaugă 1-2 linguri apa daca este nevoie. Cand vanata este patrunsa se adauga tofu, sare si piper dupa gust. Se amesteca bine.

Se umple fiecare jumatate de vanata, se adauga cascavalul ras deasupra si  se dau la cuptor, la foc potrivit, pana cand se rumenesc (15-20 minute).

Se poate servi cu salata asortata.

vinete umplute cu tofu2vinete umplute cu tofu1vinete umplute cu tofu1

Per 2 porzioni:
1 melanzana grande
200 g di tofu affumicato, finemente sminuzzato
1 cipolla tritata fine
3-5 spicchi d’aglio, tritati finemente
1 cucchiaino di rosmarino
1 cucchiaino di origano
1 cucchiaio di olio evo
sale e pepe, a piacere
formaggio vegano grattugiato (opzionale)
Lavate la melanzana e tagliatela a metà per il lungo. Servendovi di un coltellino, praticate un’incisione spessa circa 1 cm, al bordo di ogni melanzana. Privatela della polpa, scavando con un cucchiaino. Spargete del sale sulle melanzane, spazzolatele con un po’ di olio e cuocetele in forno per circa 10-20 minuti, fino a che non siano tenere.
Scaldate l’olio in un tegame piccolo e fate soffriggere la cipolla per 2-3 minuti.
Aggiungete la polpa di melanzana finemente tagliata, l’aglio, il rosmarino e l’origano. Coprite e cuocete a fuoco lento. Mescolate di tanto in tanto, aggiungete 1-2 cucchiai di acqua se necessario.
Quando la melanzana è pronta, aggiungete il tofu affumicato, aggiustate di sale e pepe e mescolate bene.
Farcite le melanzane, coprite con formaggio vegano grattugiato ed infornate (a 175-200 C) fino a che non siano dorate (15-20 minuti).
Servite con contorno di insalata.
vinete umplute cu tofu2




Fruit cakePrajitura cu fructeFruit cakeTorta alla frutta

tort cu fructe

For a (spring) form with a diameter of 22 cm.

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
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  vinegar, baking powder and mix well.

Grease the (spring) form with oil and coat with flour.

Pour the mixture into the form and bake it in pre-heated oven, at medium heat (175C) for approx30 minutes. Allow to cool.

For the cream:

1 pack silken tofu (350 g)
5-7 tablespoons  icing sugar, to taste
4 tsp. vanilla essence
2 teaspoons locust bean gum or 1-2 tablespoons coconut butter (oil), melted in bain-marie

Place all ingredients in blender and blend until smooth.

Refrigerate for at least an hour.

For the coconut whipped cream:

1 tin coconut milk

2-3 tablespoons raw sugar

1 teaspoon vanilla essence

Let the coconut milk tin in the refrigerator for several hours (or overnight).

Put in a bowl  only the white, solid part of coconut milk, add the sugar (2 tablespoons will be enough) and the vanilla essence and blend (with a mixer) until the sugar has dissolved and the composition becomes frothy (do not blend to long otherwise you’ll get coconut butter).

Assembling the cake:

Place the leaf on a plate and add   the silken tofu cream on top. Spread evenly. Add the whipped coconut cream on top.

Garnish with fruit as desired.

Before serving refrigerate for at least an hour.tort cu fructe

Pentru o forma de cuptor cu diametrul de 22 cm.

1 cana faina
1/2 cana apa
1/2 cana zahar brut
3 linguri ulei
1-2 lingurite esenta de vanilie
1 lingurita praf de copt
1 lingurita otet
un praf de sare

Se amesteca apa cu zaharul, uleiul, sarea si esenta de vanilie pana cand zaharul s-a topit. Se adauga faina, putin cate putin, amestecand continuu pentru a nu se forma cocoloase. La sfarsit se adauga otetul, praful de copt si se amesteca bine.

Forma se unge cu ulei si se tapeteaza cu faina.

Se toarna compozitia in forma  si se coace, in cuptorul incins in prealabil, la foc mediu (175C) timp de aprox. 30 minute.

Se lasa la racit.

Pentru crema:

1 pachet silken tofu (350 g)
5-7 linguri zahar pudra, dupa gust
4 lingurite esenta de vanilie
2 lingurite faina de carobe sau 1-2 linguri unt de cocos, topit in bain-marie

Se pun toate ingredientele in blender si se mixeaza pana cand se obtine o crema fina.

Se da la rece pentru cel putin o ora.

Pentru frisca de cocos:

1 conservă lapte de nucă de cocos

2-3 linguri zahăr brut

1 linguriță esență de vanilie

Se lasă conserva cu laptele de cocos la frigider, pentru cateva ore (sau peste noapte). Într-un recipient/caston se scoate numai partea albă, întărită, a laptelui de cocos, se adaugă zahărul (2 linguri sunt suficiente, pentru cine dorește mai dulce se adaugă 3 linguri) și esența de vanilie și se mixează/bate  (cu un mixer sau tel) pană cand zahărul s-a topit și compoziția devine spumoasă.

Asamblarea tortului:

Se pune  blatul pe un platou, deasupra se adauga  crema de tofu si se intinde uniform. Se adauga frisca deasupra.

Se orneaza dupa dorinta cu fructe.

Inainte de servire se da la rece pentru cel putin o ora.tort cu fructetort cu fructe

Per una teglia (con i bordi estraibili) del diametro di 22 cm.
1 tazza di farina
1/2 tazza d’acqua
1/2 tazza di zucchero grezzo
3 cucchiai di olio
1-2 cucchiaini di estratto di vaniglia
1cucchiaino di lievito in polvere 1 cucchiaino di aceto
un pizzico di sale
Mescolate l’acqua con lo zucchero, l’olio, il sale e l’estratto di vaniglia fino a che lo zucchero non sia sciolto. Aggiungete la farina, un poco alla volta,  mescolando per evitare la formazione di grumi. Infine aggiungete l’aceto, il lievito in polvere e mescolate bene.
Ungete la teglia (con i bordi estraibili) con l’olio e cospargete di farina.
Versate il composto nella teglia e cuocete nel forno preriscaldato, a temperatura media (175 C) per circa 30 minuti. Lasciate raffreddare.
Per la crema:
1 confezione di tofu morbido (350 g)
5-7 cucchiai di zucchero a velo,  a piacere
4 cucchiaini di essenza di vaniglia
2 cucchiaini di gomma di carrube o 1-2 cucchiai di burro (olio) di cocco, fuso a bagno maria
Mettete tutti gli ingredienti nel frullatore e frullate fino a che non siano omogenei.
Lasciate riposare in frigo per almeno un’ora.
Per la panna di cocco montata:
1 cartone di latte di cocco
2-3 cucchiai di zucchero grezzo
1 cucchiaino di essenza di vaniglia
Lasciate il cartone di latte di cocco in frigo per alcune ore (o per tutta la notte).
Mettete in una ciotola solo la parte bianca e solida del latte di cocco, aggiungete lo zucchero (2 cucchiai dovrebbero essere sufficienti), l’essenza di vaniglia e frullate (con un mixer) fino a che lo zucchero non sia sciolto e il composto non sia diventato spumoso (non frullate troppo a lungo, altrimenti otterrete burro di cocco).
Per assemblare la torta:
Posizionate la sfoglia su di un piatto ed aggiungetevi sopra la crema di tofu morbido. Distribuitela in modo uniforme. In cima disponete la panna di cocco montata.
Decorate con frutta a piacere.
Prima di servire lasciate riposare in frigo per almeno un’ora.




Hummingbird cakeTort hummingbirdHummingbird cakeTorta colibrì

hummingbird cake1

For a cake with a diameter of 20 cm

2 x spring form (20 cm)

For the leafs:

350 g flour
250 ml of sunflower oil
200 g raw sugar
4 medium ripe bananas, mashed
1 tin pineapple chunks (450 g), drained
50 ml pineapple syrup  (from the pineapple tin)
1 teaspoon cinnamon powder
3 tsp. vanilla essence
a handful pecans (or walnuts), finely chopped

Mix the oil, pineapple syrup and sugar until the sugar has dissolved. Add the flour, bananas, cinnamon and vanilla. Mix well.

Add the pineapple chunks  and pecans and mix.


Grease the spring forms with a little bit of oil. Divide the batter evenly  and  pour into the 2 spring forms.  

Bake  in the preheated oven, on medium heat (175 C), for about 30-40 minutes. Check with a straw if it is baked inside, if it sticks to the straw bake for a few minutes longer.

Allow  to cool, remove from the spring forms and cut each leaf horizontally into 2 equal parts.

For the cream:

3 packs silken tofu (3 x 350 g)
150 g icing sugar
3 tsp. vanilla essence
5-6 tablespoons coconut butter (oil), melted in bain-marie

Place all ingredients in blender and blend until smooth.

Refrigerate for an hour.

Assembling the cake:

Place a leaf on a plate and add  1/4 of the cream on top. Spread evenly. Add another leaf on top and repeat the process 3 times.

Add the remaining cream on the last leaf and spread evenly, including the sides.

Garnish with pecans/walnuts as desired.

Before serving refrigerate for at least an hour.hummingbird cake1

Pentru un tort cu diametrul de 20 cm

Pentru blaturi:

350 g faina
250 ml ulei de floarea soarelui
200 g zahar brut
4 banane medii, bine coapte, pasate
1 conserva ananas (450 g), taiat bucatele si scurs de sirop
50 ml sirop din conserva de ananas
1 lingurita scortisoara
3 lingurite esenta vanilie
o mana nuci pecan (sau nuci romanesti), taiate marunt

Se amesteca uleiul, siropul de ananas si zaharul pana cand zaharul s-a topit. Se adauga faina, bananele, scortisoara si esenta de vanilie. Se amesteca bine.

Se incorporeaza in compozitie  ananasul si nucile.

Compozitia se imparte in doua parti egale, pentru doua blaturi, se toarna in forme si se coace in cuptorul incins in prealabil, la foc mediu (175 C) timp de 30-40 minute. Se incearca cu un pai daca este copt inauntru altfel se continua coacerea inca cateva minute.

Blaturile se lasa la racit in forme apoi se taie, pe orizontal, in doua parti egale.

Pentru crema:

3 pachete silken tofu (3 x 350 g)
150 g zahar pudra
3 lingurite esenta de vanilie
5-6 linguri unt de cocos, topit in bain-marie

Se pun toate ingredientele in blender si se mixeaza pana cand se obtine o crema fina.

Se da la rece o ora.

Asamblarea tortului:

Se pune un blat pe un platou, deasupra se adauga 1/4 din crema si se intinde uniform. Se adauga inca un blat si se repeta procesul de 3 ori.

Se adauga restul de crema peste ultimul blat, se intinde uniform, inclusiv pe partile laterale.

Se orneaza dupa dorinta cu nuci.

Inainte de servire se da la rece pentru cel putin o ora.hummingbird cake1hummingbird cake1

Per una torta di 20 cm di diametro

2 teglie con bordi estraibili (20 cm)

Per gli strati:

350 g di farina
250 ml di olio di girasole
200 g di zucchero grezzo
4 banane a media maturazione, schiacciate
1 scatola di ananas in pezzi (450 g), senza il liquido
50 ml di sciroppo d’ananas (preso dalla confezione di ananas in scatola)
1 cucchiaino di cannella in polvere
3 cucchiaini di essenza di vaniglia
una manciata di noci di pecan (o noci), finemente triturate

Mescolate l’olio, lo sciroppo di ananas e lo zucchero, fino a che lo zucchero non sia sciolto. Aggiungete la farina, le banane, la cannella e la vaniglia. Mescolate bene.

Aggiungete l’ananas in pezzi e le noci pecan e mescolate.

Ungete le teglie con un po’ di olio. Dividete l’impasto in parti uguali e versatelo nelle due teglie.

Cuocete nel forno preriscaldato a temperatura media ( 175 C ), per circa 30-40 minuti. Controllate con una cannuccia se l’interno è cotto, se rimane appiccicato alla cannuccia cuocete qualche altro minuto.

Lasciate raffreddare, rimuovete dalle teglie e tagliate ogni strato orizzontalmente in due parti uguali.

Per la crema:

3 confezioni di tofu morbido ( 3 x 350 g)
150 g di zucchero a velo
3 cucchiaini di essenza di vaniglia
5-6 cucchiai da tavola di burro (olio) di cocco, fatto fondere a bagno maria

Mettete tutti gli ingredienti nel frullatore e frullate fino ad ottenere un impasto omogeneo.

Lasciate in frigo un’ora.

Come assemblare il dolce:

Appoggiate una lamella/strato su un piatto ed adagiatevi sopra 1/4 della crema. Distribuite in modo uniforme. Aggiungete in cima un altro strato e ripetete il procedimento 3 volte.

Versate la crema rimasta sull’ultimo strato e distribuitela uniformemente, anche sui lati.

Guarnite con le noci pecan/noci a piacere.

Prima di servire lasciate raffreddare in frigo per almeno un’ora.




Peasant’s warm buffetPlatou taranesc caldBoerens warm buffetBuffet caldo del contadino

The plateau includes:

Tofu slices and tempeh pieces , marinated and fried. Instead of tempeh you can use seitan.

For the marinade:

2 tablespoons soy sauce
1 tablespoon olive oil
2 tablespoons grill  spices
4-5 cloves garlic, mashed
1 teaspoon rosemary
chili pepper flakes, to taste
pepper and salt, to taste

Mix all ingredients. Pour over the tofu and tempeh, mix well and leave to marinate for several hours (or overnight). Fry in a little oil or bake in the oven.

tofu+tempeh marinat

2. seitan sausages (see recipe here)

3. polenta (see recipe here)

4. pickles

5. tomato, cucumber, onion, olives, chili etc.

platou cald5Platoul cuprinde:

1. Tofu taiat felii si tempeh taiat bucatele, marinate si prajite. In loc de tempeh se pot folosi si bucatele de seitan.

Pentru marinada:

2 linguri sos de soia
1 lingura ulei de masline
2 linguri condimente pentru gratar
4-5 catei de usturoi, pisati
1 lingurita rozmarin
fulgi de ardei iute, dupa gust
sare si piper, dupa gust

Se amesteca toate ingredientele. Se toarna peste tofu si tempeh, se amesteca bine si se lasa la marinat pentru cateva ore (sau peste noapte). Se prajesc in putin ulei sau se coc in cuptor.

tofu+tempeh marinat

2. carnati din seitan (vezi reteta aici)

3. mamaliguta (vezi reteta aici)

4. muraturi

5. rosii, castraveti, ceapa verde, masline, ardei iute etc.

platou cald5Il piatto include:

Fette di tofu e pezzetti di tempeh, marinati e fritti. Al posto del tempeh potete utilizzare il seitan.

Per la marinatura:

2 cucchiai di salsa di soia
1 cucchiaio di olio evo
2 cucchiai di mix di spezie per grigliata
4-5 spicchi d’aglio, schiacciati
1 cucchiaino di rosmarino
peperoncino in scaglie, a piacere
pepe e sale, a piacere

Mischiate tutti gli ingredienti. Versate sopra il tofu ed il tempeh, mescolate bene e lasciate marinare per alcune ore (o per tutta la notte). Fate friggere in poco olio o cuocete in forno.

tofu+tempeh marinat

2. salsicce di seitan (vedere la ricetta qui )

3. polenta  (vedere la ricetta qui )

4. sottaceti

5. pomodori, cetrioli, cipolle, olive, peperoncino, etc.

platou cald3