Easter Veggie Recipes
On the occasion of the Easter action we are posting tasty veggie recipes.
Ingredients: for egg yolk: 1-2 carrots, 1-2 tablespoons starch flour or agar-agar, 1 tablespoon vegetable margarine, 2 pinches of salt, 1,5dl water; for the egg white: 1 cup millet, 200g cauliflower (broccoli/parsley/celery), 3,5 cups water, 100 g fresh tofu, nutmeg, 1 tablespoon vegetable margarine, 3-4 pinches of salt
Preparation: Slice carrots and cook them with either starch flour or agar-agar, salt and a bit of water. When it softens, mix and then add margarine. From this lukewarm mixture form small balls. Cook millet with cauliflower for 25 min after the boiling point is reached. Add margarine, spices and mixed tofu. While it's still warm form round wedges/slices and put on each one a ball of gelatined carrots, envelop with white mixture and form a poached egg. Serve on lettuce leaves with horseradish sauce.
Ingredients: 2 pieces of fresh seitan (0.5 kg each), soy sauce, mustard, garlic, 5 dl oil, salt, and pepper for the roast; 1 kg potatoes as garnish
Preparation: Cut the seitan pieces lengthwise in halves and marinate overnight in hot marinade made of soy sauce, mustard, garlic, and oil. Put onto a baking sheet and add 5 dl oil. Add peeled potatoes cut in chunks and bake for 1 hour. Add more oil and marinade while baking if needed.
Ingredients: 200 g seitan, 100g prunes (dried plums), 50g dried apricots, 200g chopped pelati, 2dl tomato sauce, 1 leek, chives, oregano, basil, curcuma, salt, frying oil
Preparation: Dice and fry seitan. Cover dry fruit with water and boil until only a quarter of water is left. Mix the fruit with the immersion blender. Heat olive oil in a pan and stir leek, then add pelati, tomato sauce, mixed fruit and spices. Let it all simmer for a bit and then add fried seitan. When done, pour the pasticada over the pasta.
Salty Easter Pancakes (Crepes)
Ingredients (for 10 pancakes): batter: 1,5 cups soy milk, ½ cups water or mineral water, 2 cups half-white flour T-850, 1/4 teaspoon salt, lemon zest, 3 teaspoon baking powder, frying oil; spread: 300g fresh tofu, ½ soy cream, 2-3 garlic cloves, 1 tablespoon olive oil, 2 tablespoon finely chopped stone leek, 1 tablespoon lemon juice, ½ tablespoon dry sweet and or not-sweet paprika, 1/4 tablespoon salt
Preparation: Mix together milk, water, baking powder and salt. Gradually add flour and lemon zest at the end. The batter needs to be a bit thicker in comparison to the one for pancakes with eggs. Leave to stand for at least 20 min and then make pancakes. On some olive oil shortly stir garlic and stone leek. Add crumbled tofu and stir briefly. Leave to cool down. Mix lemon juice, pepper and soy cream. Add salt as needed, mix all the ingredients and spread the mixture over the pancakes.
Ingredients: small horseradish root, soy crème fraîche (250 ml), 2 tablespoons lemon juice, marjoram, chives, salt and pepper to taste
Preparation: Grate the horseradish, add the rest of the ingredients. Allow to rest for several hours. Serve with breaded soy medallions, seitan steaks, or other similar dishes.
Spring Soup with Green Pea and Pasta
Ingredients: 4 young carrots, 1 celery root, 1 smallish leek, 1 cup peas (fresh or canned), ½ cups tiny pasta, olive oil, 1 vegetable soup cube, 1l water, parsley, chives, salt, pepper
Preparation: Chop vegetables. Stir leek on olive oil, add carrots, celery root and soup cube. Continue stirring for a few more minutes. Add pea and water. When it boils, add pasta and spice it. Cook until pasta softens and then sprinkle the soup with finely chopped parsley and chives.
Pinca (Easter Bread)
Ingredients: 1kg all-purpose flour, 40 g fresh yeast, 200g margarine, 220 g sugar, 1 sachet vanilla sugar, pinch of salt, ½ teaspoon curcuma, 5 dl soy milk, 1 orange zest, 1 cup of rum, half a cup of raisins, 3 tablespoons apple syrup
Preparation: Mix yeast, ½ teaspoon sugar and 1dl of tepid soy milk in a bowl. Leave in a warm place for 15 minutes so it can rise and foam. Sift flour in another bowl and add sugar, vanilla sugar, salt, curcuma and orange zest. Into it add yeast mix, melted margarine and the rest of the warm milk. Make dough out of it and knead it until the uniform and smooth texture is achieved.
Move the dough into a lightly floured bowl, cover it with a clean kitchen towel and let it rise in warm place overnight or for 8-10 hours. Soak raisins into a lightly salted water so they soften a little. When dough has risen, add wringed raisins, divide it into three equal parts and make round loaves. Place each piece on a greased baking paper and let it rise yet again. After few hours make three deep cuts from the top downwards on each loaf. Put dough into oven and bake 45 minutes at 180°C. After it's done, pour apple syrup over it.
Integral Braid with Sage and Seeds
Ingredients: 400g integral flour, 400 g plain flour tip 550, 2 teaspoons sea salt, 2 packages yeast, 1 teaspoon sugar, a little less than 4 dl warm water, olive oil, 15 sage leaves, sunflower, flax and sesame seeds
Preparation: Mix sugar and 1dl water with yeast and wait for it to rise. Pour integral flour into a bowl in which you’ll make bread. Add risen yeast, 3-4 tablespoons olive oil, chopped sage leaves, sunflower, flax and sesame seeds and mayhap another decilitre of water. Knead the dough, taking care that it becomes soft and slightly sticky instead of hard. Cover with aluminium foil, wrap in a clean kitchen towel and let it rise for an hour. Afterwards add white flour and a bit less then 2dl water. Knead the dough once again and leave it to rise. After an hour or half, depending on how much did the dough rise, knead the dough and divide it in three parts. Connect them at one end and form a braid. Place the braid on a baking sheet pan, coat it with olive oil and sprinkle with seeds and some sage leaves (non-chopped). Bake at 180°C (200°C in an oven with no ventilation) for 45 minutes and then another 15 min at 150°C.
Ingredients: 50gr all-purpose flour, 1dl oil, 1 tablespoon salt, 1 tablespoon sugar, 2-3 dl soy milk, 1 lemon zest, 1 package of fresh yeast, a bit of soy milk, 2 tablespoons sugar, marmalade, powder sugar (for dusting)
Preparation: In a bowl mix 2 tablespoons sugar with crumbled yeast, pour it over with warm milk and let it rise in a warm place. Add the mixture into the flour. Add salt, sugar, oil, lemon zest and soy milk as needed to the dough and knead it to get soft, uniform dough. Leave the dough to rise again. When it doubles in size, form it in a shape of a rectangle and then cut into smaller rectangles. Put on each piece 1 tablespoon of marmalade, roll them and make sure to squeeze the ends so that they don't open during the baking. Place the rolls on a previously greased baking sheet pan. Let it all rise for another half an hour and then bake at 200°C for 30 minutes. Once cooled down, dust with powder sugar.
* Some recipes are made by Makronova (www.makronova.com).