NoM NoM Recipes

NoMeat NoMoney

Raspberry Cake

  • 500g or more raspberries (quite optional, I never measure the amount I’ve picked)
  • 5 eggs
  • vanilla aroma
  • 13 spoons sugar
  • 13 spoons milk
  • 12 spoons oil
  • 17 spoons flour
  • 1 baking soda

In one bowl, beat all eggs together with sugar and vanilla. While still mixing it, add milk and oil. In the other bowl mix flour and baking soda and mix it together with first part.

Pour the dough in the casserole, which was previously coated with baking paper. On top of it put fresh raspberries. Bake it in the oven on 190c until golden and separating from the casserole by the edges.

Sprinkle with sugar and/or decorate with raspberries.

Rosebud sweetener

  • 100g fresh rosebuds
  • 1kg sugar
  • 1 lemon

Wash the buds thoroughly and leave them in cold water. Meanwhile, put 900ml of water to boil together with sugar. After the sugar started melting and the water started boiling, add rosebuds and cook for a while (around 1 hour) until it gets thicker, kind of honey-like. Remove it from the stove and add lemon juice from one squeezed lemon. Pour into wet jars and leave to cool completely before closing.

Cinnamon cookies
2 cups flour
1 cup sugar
1/2 cup oil
1 cup water
10g baking soda
10g cinnamon powder
2 big spoons jam od any kind (apricot is the best imho)
Pour every ingredient, on by one into a large bowl, stir it with a whisk good, pour in the cookie mold and bake on 180c until it starts separating from the mold edges, and gets this nice color.
Dip in melted dark chocolate, or any dipping of choice.

Cinnamon cookies

  • 2 cups flour
  • 1 cup sugar
  • 1/2 cup oil
  • 1 cup water
  • 10g baking soda
  • 10g cinnamon powder
  • 2 big spoons jam od any kind (apricot is the best imho)

Pour every ingredient, on by one into a large bowl, stir it with a whisk good, pour in the cookie mold and bake on 180c until it starts separating from the mold edges, and gets this nice color.

Dip in melted dark chocolate, or any dipping of choice.

Breakfast idea!

French toast (sliced old bread, dipped in eggs and fried). Served together with various kinds of cheese and salad.

Simplest is the best!

Multipurpose Sauce
300g champignons
one coffee cup soya crumbles
2 young onions (even garlic can do) + 1 for decorating
250ml cooking cream
salt, pepper, parsley
some radish for decoration
cooked pasta
Stir champignons, finely cut, with pepper on preheated oil. Meanwhile, leave soya crumbles in water to soften and swell. Add them to almost done mushrooms, and stir for up to 5 more minutes. Pour cooking cream into it, and cook for 10-15 minutes. Add salt, dried or fresh parsley. In the end, when removed from the stove, sprinkle with tiny chopped onion green pieces. 
Decorate freely and enjoy!
Can be used with rice as well.

Multipurpose Sauce

  • 300g champignons
  • one coffee cup soya crumbles
  • 2 young onions (even garlic can do) + 1 for decorating
  • 250ml cooking cream
  • salt, pepper, parsley
  • some radish for decoration
  • cooked pasta

Stir champignons, finely cut, with pepper on preheated oil. Meanwhile, leave soya crumbles in water to soften and swell. Add them to almost done mushrooms, and stir for up to 5 more minutes. Pour cooking cream into it, and cook for 10-15 minutes. Add salt, dried or fresh parsley. In the end, when removed from the stove, sprinkle with tiny chopped onion green pieces.

Decorate freely and enjoy!

Can be used with rice as well.

Sarma 

  • Around 12 to 15 healthy leaves of sauerkraut
  • 1 onion cut into small pieces
  • 1 garlic, also cut in small
  • 200g soya crumbs
  • 100g rice
  • 1 egg (optional)
  • salt, herb mixtures, black pepper, chilly pepper, dry parsley

Mix all the ingredients, besides sauerkraut, together in one bowl. Press them with spoon, so that the juices  from onion and garlic stick the mass together.
Fill the sauerkraut leaves as shown in the photo, roll it and place in the dish it will be later cooked in. The bottom of the dish was previously greased with 2 spoons vegetable oil.

After all the leaves were spent, pour some water (until it covers tops of the sarma portions) and cook for at least 1-1,5 hours.

In the glass with cold water add one spoon flour and one teaspoon sweet minced red pepper, mix it good together and pour into boiling sarma dish. Leave it for 15 more minutes, wait till it cools a bit 
and ENJOY!