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
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 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
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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) Invelisul de ciocolata: Aprox. 150-200 g ciocolata pura,
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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
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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
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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
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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
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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
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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
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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
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