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

PUMPKIN CAKE

ingredients

1 cup shredded fresh pumpkin
1/2 cup brown sugar
1/2 cup vegetable oil
1 1/2 cups whole wheat flour
1 tbsp soy flour
1 tbsp vanilla sugar
1-2 tsp backing powder
1 tbsp cinnamon/nutmeg/ginger/ground cloves
1/2 tsp salt
handful walnuts/raisins
water
vegan margarine

directions

preheat the oven to 180 degrees C. grease backing pan with vegan margarine and dust with flour.
in a large bowl sift together the flour, backing powder, salt and spices.
separately mix soy flour and some water (enough to obtain a creamy texture), add sugar and whisk until sugar is dissolved. combine the mixture with dry ingredients. add oil, nuts and pumpkin.
spread the mixture in the pan and bake for around 50 minutes (or until the fork comes out clean).

ZWETSCHGENKUCHEN 

(GERMAN PLUM CAKE)

ingredients

300-500 g plums
400 g flour
200 g sugar
200 g vegan margarine
1 tbsp soy flour
water
1 tbsp backing powder
1 tsp cinnamon
1/2 tsp salt

directions

preheat the oven to 180 degrees C. grease backing pan with vegan margarine and dust with semolina. 
in a large bowl sift together flour, backing powder, salt and cinnamon. cream the vegan margarine with sugar and combine with the flour mixture. 
separately mix soy flour and some water (enough to obtain a creamy texture) and add to the bowl. 

spread dough over the backing pan and cover with pitted, cut plums (with cut side up).
bake for 40 min. 

YELLOW SPLIT PEAS PUREE

ingredients

1 cup yellow split peas
water
2 garlic cloves
1 onion
2 tbsp olive oil
3 tbsp marjoram herb
salt and pepper

directions

wash and drain split peas; cover in cold water and let is soak for a few hours. replace the water and bring it to boil. reduce heat add marjoram and simmer covered for about 1-1,5 h (until the water vaporize and its very soft with a thick, creamy texture).

heat olive oil in a frying pan and sauté onion and minced garlic until golden brown. add pepper and salt to taste. mix with split peas.