BANANA CAKE

ingredients

4 large ripe bananas, mashed
1 cup whole wheat flour
1 cup all-purpose flour
1/2-3/4 cup brown sugar
2 tsp backing powder
1/4 cup canola oil
2 tbsp sugar beet syrup
2 tsp vanilla sugar

pinch of salt

1 tsp cinnamon

1/4 cup water

1 tbsp vegan margarine

directions

preheat the oven to 175 degrees C. grease a loaf pan with vegan margarine and dust with flour.
sift together the flour, backing powder, salt, vanilla sugar and cinnamon.
in a large mixing bowl whisk together water, syrup and oil, then add sugar and bananas and mix throughly.
add the flour mixture to the wet ingredients and stir well until combined. pour the batter into the prepared loaf pan.

bake for around 50 min or until a fork comes out clean. switch off the oven and let it inside for another 5 min.

PUMPKIN SOUP

ingredients

1/2 medium size hokkaido pumpkin
4 large carrots
1-2 tbsp diced fresh ginger
1 white onion, diced
2 cloves garlic
1/4 cup coconut cream/milk
salt/pepper
1 tbsp curry
water
1 tbsp olive oil

directions

saute garlic and onion in olive oil in a large pot, until tender. add in diced pumpkin, carrots, ginger, spices and water depending on how thick you want the soup. once the vegetables are done remove from the heat, add the coconut milk and blend with the hand blender. simmer for another 10 min.
you can garnish your soup with pumpkin seeds and pumpkin seed oil.

CHUNKY APPLESAUCE

ingredients

2-3 kg cored and quartered apples
1 cup water
1/4 - 1/2 cup brown sugar
juice of 1/2 lemon
cinnamon

directions

put all the ingredients into a large pot. cover and bring to boil. reduce heat and simmer covered, stirring occasionally for 30-40 min or until the apples are soft.
remove from heat and set aside uncovered to cool.
transfer the mixture to the food processor or blender and puree until smooth.
place in a clean pot and stir over low heat until heated throughout.
clean and sterilize the jars and lids with boiling water. keep them hot until used. fill the jars almost to the top and place upside down on its lid and allow to cool.

PASTA SALAD

ingredients

500 g whole grain pasta
1 can chickpeas (400 g)
1 red bell pepper
1 large zucchini
160 g pitted black olives
2 cloves minced garlic
1 small red onion
2 tomatoes
salt/pepper/dry basil
extra virgin olive oil
canola oil

directions

cook the pasta according to directions. drain and rinse well under cold water. drain again and add some olive oil.
saute garlic and sliced zucchini over medium heat until tender.
combine the pasta, zucchini, chickpeas, cut olives, bell pepper, onion and tomatoes in a large bowl. season with salt, pepper and herbs.
cover and refrigerate. goes well with salad dressings, dips and sauces.

SIMPLE BREAD

ingredients

2-3 cups plain flour
3 cups whole grain flour
2 cups warm water
sunflower seeds
30 g fresh backer´s yeast
3 tbsp canola oil
salt
herbs de provence
1 tsp sugar

directions

in a large bowl, mix 2 cups of plain flour, yeast, sugar and water. set aside for 30 min (until big and bubbly) in a warm place covered with a dishtowel.
add 2 cups of whole grain flour, 2 tbsp oil, salt and herbs. mix into a firm dough. turn it onto a floured surface and knead for a few minutes until smooth and elastic (you may need to add another cup of flour and some water).
let the dough rise for 30 min (or until doubled in size) in a greased bowl, turning once to cover the surface of the dough.
punch down, knead again and divide into 2 loaves or round form bread and place on the backing paper. cut the surface of the loaf and sprinkle with sunflower seeds.
preheat the oven to 175 degrees C letting the bread rise in a meanwhile. bake it for around 40 min.
to check if its cooked: the loaf should sound hollow when knocked.
leave the bread to cool completely before slicing and serving.

SPINACH/TOFU LASAGNA

ingredients

9 lasagna noodles
1 chopped onion
3 large tomatoes
500 g tofu
600 g frozen chopped spinach
250 g tomato sauce
4 cloves minced garlic
2 tbsp olive oil
fresh basil
salt/black pepper/paprika/oregano/rosemary
vegan cheese (optional)

directions

preheat the oven to 220 degrees C.
cook lasagna noodles in salted water for 10 min. drain and separate; lay on a large backing sheet.
for sauce: saute onion and garlic over medium heat until tender. add chopped tomatoes and tomato sauce. stir well, turn the heat low and let the sauce simmer covered for 20-30 min. add salt and pepper.
for spinach/tofu filling: place chopped tofu in a large bowl. add herbs and season with salt, pepper and paprika; mash all ingredients with hands until the mixture is even.
heat oil in a large frying pan over medium heat. add spinach and garlic and cook until its soft. transfer spinach to the bowl with tofu and mix it well.
cover the bottom of backing dish with a thin layer of tomato sauce. cover it with a layer of noodles (3 pieces) and follow with half of the tofu filling. spread a layer of tomato sauce (1/3) and cover with another layer of 3 noodle over the sauce. spread the second half of tofu mixture and 1/3 tomato sauce. top with a final layer of noodles and pour the remaining tomato sauce. sprinkle with rosemary and oregano.
bake the lasagna for 30 min.
remove from the oven, sprinkle with vegan cheese (optional) and let it sit for 10 min before slicing and serving.

ZUPA POMIDOROWA

(POLISH TOMATO SOUP)

ingredients

3 large tomatoes
2 carrots
1 onion
2 cloves garlic
140 g can tomato paste
1 tbsp vegetable oil
1 tbsp sugar

1 tbsp vegan broth

water

fresh parsley
basil 
salt
pepper
1 cup long grain rice

directions

heat the oil in a large pot and sauté onion and minced garlic until golden brown. add chopped carrots and 2 glasses of water. bring to boil; reduce heat and simmer uncovered. 
add chopped tomatoes and tomato paste and cover with more water. add broth sugar and spices to taste. cook over low heat until the vegetables are soft.
separately cook rice until its nearly soft. add it to the soup and continue cooking for another 5 min. 
serve with fresh parsley and basil. 

BABA GHANOUSH

ingredients

1 large aubergine
2 tbsp extra virgin olive oil
2 tbsp tahini (sesame seed paste)
3 tbsp lemon juice (or to taste)
1-2 crushed cloves garlic
1 tsp salt
ground cumin
cayenne pepper

directions

preheat oven to 200 degrees C.
punch some holes in the aubergine with the fork and place it on a backing sheet.
cook for about 40-50 min (until its very tender and sunken in). remove from the heat and let it cool. scoop out the aubergine flesh into a food processor (or a bowl if you use a blender); add tahini, olive oil, garlic, lemon juice salt and spices. process until its smooth.

serve with flatbread or raw vegetables (carrots, cucumbers, pepper..) as an appetizer