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

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).