Rum balls

Rum balls Ingridients For 60-70 balls: Grancereale cookies (or a suitable "fake", 600 g) powdered sugar (70 g or to taste) coconut (200 g) sweet cocoa powder (100 g or to taste) margarine (350 g) rum (2 tablespoons or to taste) rice milk (if needed) Preparation Grind the cookies in a blender until fine. Mix … Continue reading Rum balls

Vietnamese sandwiches with seitan and lemongrass (Bahn mi)

Vietnamese sandwiches with seitan and lemongrass (Bahn mi) Ingridients For 8 people: Preparation of seitan (wheat meat) from plain flour: 2 kg of wheat flour (type 500) and 1 L of water or 1 ½ cups of gluten flour (special flour) and 1 cup of water ½ tsp ground white pepper 1 ½ tsp onion … Continue reading Vietnamese sandwiches with seitan and lemongrass (Bahn mi)

Sauerkraut with legumes

Sauerkraut with legumes Ingridients For 3 people: 2 onions 500 g of sauerkraut 400 g of legumes of your choice (can be cooked or canned, e.g. lentils and chickpeas) about 2 dcl of water Soy sauce spices as desired (turmeric, thyme, chives, red pepper) a few drops of oil (optional) Preparation Fry chopped onions in … Continue reading Sauerkraut with legumes

Mashed potatoes with cauliflower

Mashed potatoes with cauliflower Ingridients For 4 people: 4 large potatoes 1 small head of cauliflower 1 tablespoon of vegetable oil salt plant-based milk or vegan cream (optional) Preparation Peel the potatoes, cut them into large pieces and boil them in salted water for about 10 minutes. Add the cauliflower, which we previously washed and … Continue reading Mashed potatoes with cauliflower

Buckwheat porridge with pear and apple

Buckwheat porridge with pear and apple Ingridients For 1 person: 7 tablespoons of cooked buckwheat porridge 2 pears 1 apple 4 prunes* cinnamon Flax, sunflower and pumpkin seeds can be added instead of sli. Mangoes, raspberries, apricots, blueberries, almonds and/or pine nuts can also be added. Preparation Boil the buckwheat porridge in boiling salted water … Continue reading Buckwheat porridge with pear and apple

Tofu fingers

Tofu fingers Ingridients For 1 person: 100 g tofu (plain white) 1 tablespoon of cornmeal 1 tablespoon of white flour spices (salt, pepper, paprika, turmeric, cumin, chili…) crumbs water and oil Preparation Cut the tofu into evenly sized sticks (I got 6 sticks from 100g). Mix the flour and spices in a bowl and roll … Continue reading Tofu fingers

Baked potatoes with spices

Baked potatoes Ingridients For 3 people: 9 potatoes 2 tablespoons of sunflower oil 1 teaspoon of salt, 1 pinch of pepper 2 pinches of ground cumin 2 pinches of minced garlic 2 pinches of ground paprika Preparation Wash the potatoes and let them cook until soft. Drain, peel and cut lengthwise into halves. Heat the … Continue reading Baked potatoes with spices

Vegetable curry

Vegetable curry Ingridients For 1 person: 100 g of spaghetti 2 small potatoes (or their total weight should be somewhere up to 200g) 1 carrot 1/4 yellow carrot (we call it pork carrot) 1/4 onion a few pieces (say 1/4) of a small zucchini curry for seasoning salt Preparation Peel and cut the vegetables into … Continue reading Vegetable curry