Vegan Mushroom and Tofu Stroganoff

Delicious and easy recipe that will satisfy every demanding vegetarian!

preparation time: 15 min
cooking time: 25 min

- 1 cup white rice
- 2 red peppers
- 1 pack firm Tofu cubes
- 1 pack 250-300g mushrooms
- 1 onion
- 1 small can tomato paste
- 2-3 tbsp peanut butter
- 2-3 tbsp low-fat sour cream
- 2 tsp vegetable oil
- 1 tsp butter
- salt and ground black pepper

1. Slice the onion.

2. Slice the peppers. 

3. Boil 1 3/4 cups water in a small saucepan. When water starts to boil add a pinch of salt and 1 tsp butter. Then add 1 cup white rice.

4. Mix the rice well.

5. Boil the rice for 10 min or until the water evaporates.

6. Heat 1 tsp vegetable oil on a large frying pan. Add Tofu and cook for 10-15 min until it gets golden brown.

7. Heat 1 tsp vegetable oil on a second medium frying pan. Add the onion. Cook for 3-5 min until golden brown.

8. Add the peppers onto the onion pan. Cook for 3 more min. 

9. Wash and slice the mushrooms.

10. Add the mushrooms onto the onion and peppers pan and garnish them with a pinch of salt and ground black pepper. Cook for 5-10 min.

11. Transfer the mushrooms, peppers, and onion onto the Tofu pan. Mix everything well. 

12. Add 1 small can of tomato paste onto the tofu, mushrooms and peppers pan.

12. Add 2-3 tbsp peanut butter.

13. Add the white rice.

14. Add 2-3 tbsp low-fat sour cream.

15. Mix everything well. Serve hot!

Deep Fried Pork Russian Style

This tasty pork and fries meal is easy to cook and it is one of the favorite dishes of all Russian men!

preparation time: 15 min
cooking time: 25-30min


- 1-2lb pork chops
- 5-6 large potatoes
- 1 small onion
- 2-3 garlic cloves
- 1 red pepper
- 2 tbsp vegetable oil
- 1/3 cups dry white wine
- salt and ground black pepper

1. Peel and cut the potatoes into thin long strips.

2. Slice the onion.

3. Slice the red pepper into the thin long strips.

4. Wash the pork chops in cold water and beat them well with a meat tenderizer!

5. Heat 2 large frying pans on a medium-high heat and add 1 tbsp olive oil onto each pan. Add the potatoes onto the first pan and stir them with a pinch of salt.

6. Add the onions onto the second pan and cook them for 3 min until golden brown.

7. Add the red pepper strips to the onion pan and cook them for 3 more min.

8. Sprinkle the pork chops with ground black pepper on both sides.

9. Add the pork chops onto the onion and peppers pan and cook them for 30 min until well done. Turn the sides up occasionally and stir the peppers and onions frequently. Add 1/3 cups dry white wine.

10. Crush the garlic cloves onto each pork chop.

11. Transfer the pork chops with the onion and the red peppers onto the potatoes pan and serve hot!

Coleslaw

This salad is a perfect appetizer that is great to serve with everything - from chicken to fish, from soups to main entrées!

preparation time: 15-20 min

- 1 green cabbage 
- 2-3 carrots
- 4-5 scallions
- 4-5 tbsp mayonnaise
- 4 tbsp milk
- 2 tbsp lemon juice
- a pinch of dried parsley flakes
- salt and ground black pepper

1. Cut the cabbage into thin slices. Transfer them to a large bowl.

2. Grate the carrots and add them to the cabbage bowl.

3. Slice the scallions and add them to the cabbage.

4. In a medium bowl add together milk and 4-5 tbsp mayonnaise (depending on the size of the salad you are making). Mix well.

 

5. Add the lemon juice and the parsley flakes to the mayonnaise. Mix well.

6. Transfer the mayonnaise mixture onto the salad. Mix it all together well.

7. Garnish with salt and ground black pepper. Serve cold. (It is recommended that you refrigerate the salad for at least 1-2 hrs before serving!)

Vanilla and Kiwi Cheesecake

This light and creamy cheesecake will brighten up any dinner table. It is also suitable to serve for any type of celebration!

preparation time: 15-20 min
baking time: 50min-1hr
refrigerating time: 8-12 hrs (overnight)

- 1 pack (150-200g) Graham crackers
- 700-800g cream cheese
- 4 eggs
- 1 cup sour cream (450g)
- 1 tsp Vanilla extract
- 100-150g butter
- 1 cups sugar
- 2 kiwi fruits

1. Preheat the oven to 400F. Melt the butter in a small saucepan over medium heat.

2. Crush the crackers.

3. Add the crackers to the saucepan with melted butter. Add 1-2 tbsp sugar.

4. Mix them well.

5. Grease an oven-proof round casserole with 1 tsp corn or vegetable oil. Transfer the crackers to the casserole.

6. In the meantime, beat the cream cheese with 1/2 cups sugar with an electric mixer.

7. Add 4 eggs to a small bowl. Separate the egg yolks from egg whites.

8. Add egg yolks and 1 tsp Vanilla extract to the cream cheese mixture. Mix everything well with an electric mixer.

9. Beat the remaining egg whites with an electric mixer until soft peaks form.

10. Fold the egg whites together with the cream cheese mixture. Transfer them onto the crackers as the second cake layer.  Put the casserole into the oven and bake for 40-50 min until the cake rises and begins to brown.

11.  In the meantime, beat the sour cream with the remaining 1/2 cups sugar.

12. Take the cake out of the oven after it has baked for 40-50 min, let it cool off for 10-15 min, and then add the sour cream mixture on top as the top layer. Put it the oven again for 10 min (with the sour cream layer).

13.Refrigerate the cheesecake for 8-12 hrs. Then peel off the skin and slice the kiwis.

14. Garnish the cheesecake with kiwi slices and serve!