Quinoa Salad with Arugula and Bell Pepper (Vegan)

 

I love arugula, as well as I love quinoa. So it was practically impossible for me not to fall in love with this salad while the stars in the recipe are precisely the ingredients mentioned above. When you add to this equation red bell pepper, onion, pine nuts and a sweet and sour citrusy dressing you get a wonderful salad. One of the many reasons I love this salad is its delicious taste and its beautiful color scheme. Also, this salad is so nutritious and filling. It’s simply divine!

Ingredients (for 2 servings):

⦁ 100g uncooked quinoa (1/2 cană)
⦁ 240ml water (1 cană)
⦁ 40g arugula
⦁ 1/2 red bell pepper (100g)
⦁ 1/2 red onion (30g)
⦁ 1 Tbsp pine nuts (15g)
⦁ 2 Tbsp apple cider vinegar
⦁ 1 Tbsp olive oil
⦁ 1/2 Tbsp maple syrup
⦁ zest and juice of 1 orange
⦁ zest and juice of 1/2 lime
⦁ salt and pepper to taste

 

Method:

  1. Quinoa. Place the quinoa in a strainer and rinse it with cold water for about 1 minute. Drain it very well. Place quinoa in a sauce pan, add 1 cup water and 1/4 tsp sea salt and bring to a boil on high heat. When the water begins to boil, cover with a lid and reduce the heat to minimum. Simmer for 15 minutes. Remove from heat and let it stand covered for 5 minutes. After 5 minutes, fluff it with a fork. Spread it on a plate to cool down faster.
    2. Pine nuts. Carefully brown the pine nuts in a skillet, over medium heat. Set aside to cool.
    3. Pepper and onion. Cube the red bell pepper. Peel the onion and cut it into fine cubs.
    4. Citrus. Grate the peel off the citrus and squeeze the juice.
    5. Dressing and assembly. Prepare the dressing by mixing in a medium bowl the vinegar with the oil and the maple syrup. Add the zest and the citrus juice and mix. Add the onion, bell pepper and the arugula and stir. Finally add the quinoa and mix well. Garnish with toasted pine nuts.
    6. Leftovers. Place the leftovers (if any) in a bowl, cover with cling film and refrigerate for up to 2 days.

Source: Forks over Knives, pag 62

Maroccan Semolina Bread – Khobz dyal Smida (Vegan)

I simply love to make bread, I find the science behind it fascinating and I cannot think of a better therapy than kneading the dough with my bare hands. But my adventurous side keeps me from repeating the same old recipes over and over again, so every fortnight I came up with new and exciting recipes. Some of them leave me as soon as I rest my head on the pillow but others refuse to leave my side. It’s been more than three years since I discovered this delicious Maroccan semolina bread and I turn to it every month ever since. It’s one of the easiest bread recipe I’ve ever made and the taste is simply amazing. It has a lovely thin crust and a pillowy and chewy center. I must confess that although I’m deeply fond of all my bread recipes, this one has a special place in my heart.

Ingredients:
⦁ 180ml lukewarm water
⦁ 1 tsp sugar
⦁ 1 tsp active dry yeast
⦁ 200g semolina
⦁ 170g all-purpose white flour
⦁ 1 Tbsp olive oil (15ml)
⦁ 1 tsp salt

 

 

Method:

1. In a small bowl combine water, sugar and yeast and let aside for 10 minutes. After 10 minutes, the mixture should be foamy.
2. In a large bowl sift together the white flour, semolina and salt and make a well in the center. Add the yeast mixture and the olive oil and mix with a wooden spatula until you form a ball.
3. Bring the dough on a floured working surface and knead it for 5 minutes. After 5 minutes, the dough should be smooth.
4. Place dough on the semolina-powdered working surface, cover with a clean towel and let it relax for 10 minutes.
5. After 10 minutes using a rolling pin, roll the dough in a 1 cm thick disc and place it on a parchment paper – lined tray. With a sharp blade score the surface in a diamond pattern. Cover with the same towel and let it rise for 45 – 60 minutes. Preheat the oven at 400°F/204°C (gas mark 6).
6. When the bread has doubled its thickness place the tray in the preheated oven and bake for 25 minutes or until golden brown.
7. Let the bread cool down on a wire rack for about 1 hour before slicing it.

Source: www.landsandflavors.com

Quinoa and Spinach Stuffed Tomato (Vegan)

I’m beyond happy I’ve found these spinach and quinoa stuffed tomatoes because they are incredibly tasty. For this recipe I’ve picked some ripe tomatoes from my veggie garden, I removed their cores, I stuffed their cavities with a pesto, spinach and quinoa mixture and and I baked them just until wrinkled. The result was such an elegant yet rustic entree. I must confess the stuffing is so rich and flavorful that I’d gladly devour the whole bowl, but paired with the acidity of the tomatoes, it gets somehow better. Such a simple yet delicious vegan dish!

 

Ingredients (for 4 servings):

⦁ 8 medium ripe tomatoes
⦁ 60g uncooked quinoa
⦁ 250ml vegetable soup (divided)
⦁ 1 Tbsp olive oil
⦁ 1 medium red onion (75g)
⦁ 150g fresh spinach
⦁ 4Tbsp vegan pesto – recipe here

 

Method:

1. Quinoa. Place the quinoa in a strainer and rinse it with cold water for about 1 minute. Drain it very well. Place quinoa in a sauce pan, add 160ml vegetable soup and 1/4 tsp sea salt and bring to a boil over high heat. When the soup begins to boil, cover with a lid and reduce the heat to minimum. Simmer for 20 minutes. Remove from heat and let it stand covered for 5 minutes. After 5 minutes, fluff it with a fork.
2. Spinach.
Peel the onion and chop it finely. Heat 1 Tbsp of olive oil in a skillet and sautee the onion over low heat until translucent (about 5 minutes). Wash the spinach, pat it dry and chop it. Place it in the skillet, cover with a lid, and sautee it until wilted (for about 5 minutes).
3. Tomatoes.
Take one tomato and cut 3mm off the base to give it stability. Slice the tops off the tomatoes and set aside. Scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base. Proceed the same with the rest of the tomatoes.
4. Stuff the tomatoes.
Place the quinoa and the pesto in the skillet and give it a stir. Season with salt and pepper. Place the tomatoes in a ceramic tray and season well with salt and pepper. Stuff each tomato with 1 Tbsp of quinoa mixture, place it in the tray and cover it with its top.
5. Bake the tomatoes.
Place about 6 Tbsp of vegetable soup in the tray and place the tray in the preheated oven. Bake at 200C / 400F (gas mark 6). Bake for 20 minutes (or until the tomatoes are soft and wrinkly).
6. Serve & leftovers. 
I served my tomatoes warm with a slice of homemade bread and some pesto alla genovese. Place the leftovers (if any) on a plate, cover with cling film and refrigerate for up to 2 days.

Note:
Source: www.stacyhomemaker.com

Pesto alla Genovese (Vegan)

One of the most famous Italian sauces is undoubtedly pesto alla genovese, a sauce made by smashing together 5 ingredients: fresh basil, olive oil, garlic, pine nuts and cheese (a mix of parmigiano regiano and pecorino romano). The traditional way of making this amazing sauce requires a mortar and a pestle, its name comes from the Italian verb pestare (= to beat). Pesto alla genovese has a great taste, it’s definitely not shy nor delicate, it has lots of bold flavors which complement each other beautifully.

Ingredients:

⦁ 3 Tbsp olive oil (45ml)
⦁ 25g basil leaves
⦁ 1 garlic clove
⦁ 1 Tbsp pine nuts (10g)
⦁ 1 Tbsp nutritional yeast (5g)
⦁ 1/4 tsp salt

Method:

1. Wash the basil in cold water and pat it dry with paper towels.
2. In the mortar, crush the clove of garlic with about 1/4 tsp of salt until the garlic has softened.
3. Begin adding basil leaves about 1/4 of the quantity a time.
4. Add the oil one teaspoon at a time, stirring continuously.
5. Add the pine nuts and crush them as well.
6. Add the nutritional yeast and mix until combined.
7. Serve immediately or store in an airtight container. Refrigerated, it will keep up to one week.

Source: ricette.giallozafferano.it

Cream of Zucchini Soup

 

Creamy and flavorful, this zucchini soup saves me each time I have less than 30 minutes to make something rich and filling. And I say it from the bottom of my heart, a bowl of zucchini soup is the only thing you’ll need after a long working day. It’s tasty, it’s smooth and creamy, it’s delicate and hearty at the same time.
For making this soup, my oraganisational skills come in handy. Therefor, I chope the onions and I sautee them in a saucepan. Meanwhile, I heat the soup in a small saucepan and I chop my zucchini. I season the onion with garlic and thyme, I add the zuchhini and the boiling soup, I cover with a lid and I cook the zuchhini until tender, for about 15 minutes. I blend the soup, I add the cream and I serve it. Quick, budget-friendly and heart-warming good!

Ingredients (for 4 servings):
⦁ 3 medium zucchini (1 – 1.2 kg)
⦁ 2 medium onions (150g)
⦁ 3 garlic cloves
⦁ 2 springs of thyme
⦁ 2 Tbsp olive oil
⦁ 3 cups vegetable soup
⦁ 50ml whipping cream

for serving:

⦁ grated parmesan cheese
⦁ crutons (I used Backerbsen)

Method:
1. Onion. Peel the onion, half it and and chop it. Take a large saucepan and heat the olive oil. Add the onion and sautee it over low heat until translucent (for about 5 minutes).
2. Soup. Place the soup in a small saucepan and bring it to a simmer.
3. Zucchini. Wash the zucchini and pat it dry. Trim their ends, cut them lenghtwise and chop them.
4. Sautee the veggies. Add the minced garlic and the thyme leaves to the pot and sautee until the garlic is fragrant (for about 1 minute). Add the zucchini, the boiling soup and cover with a lid. When the soup starts simmering, boil it over low – medium heat until the zucchini are tender (it takes no more than 15 – 20 minutes).
5. Blending. Take about 1 cup of boiling liquid and set aside. Carefully place the vegetables and the remaining liquid in the bowl of a blender. Blend until smooth and creamy. If the soup is too dense, thin it with the remaining soup.
6. Season. Place the soup in the same saucepan. Add the cream and season with salt if necessary.
7. Serve. Serve it in bowls with parmesan cheese and croutons.

Source: www.skinnytaste.com

Fried Zucchini Blossoms (Vegan)

With a crispy crust and a creamy center, these fried zucchini flowers are a stunning Italian appetizer. A budget-friendly, delicious and simple yet elegant treat. I first tried this recipe about 5 years ago and I remember it was love at first sight. Since that particular moment, I’ve been preparing this recipe at lest once a month. When I’m in my veggie garden, admiring my zucchini bush, it fills my heart with joy the fact that I’m able to create something extraordinary from an ingredient that I’d otherwise throw away. Regarding the batter, I’ve trying a lot of recipes that required whether baking powder, sparkling water or cold beer. Hands down, my favorite version was this simple three-ingredient one. It requires only flour, water and yeast, a pinch of sugar and a pinch of salt. These ingredients create a incredibly crunchy crust which hides a delicate and creamy filling.

Ingredients (for 6 servings):

15 zuchhini blossoms

150g all-purpose flour

220ml lukewarm water (38-40C)

15g fresh yeast

1 sugar

1 salt

 

Method:

  1. Activate the yeast. In a small bowl combine 1/3 of the water, sugar and yeast and whisk until well combined. Let aside for 5 minutes.
  2. Form the batter. In a large bowl sift the flour. Add the salt and a pinch of nutmeg and make a well in the center. Add the remaining water (2/3 of the quantity) and whisk until smooth. Add the yeast mixture and whisk until well combined. Cover with cling film and let it proof in a warm place for about 30 minutes.
  3. Clean the flowers. Meanwhile take each flower and remove it’s center, as well as those tiny outer leaves. Clean under cold water and place them in a colander to drain.
  4. Cook the blossoms. After 30 minutes heat the oil in a medium saucepan over high heat. One by one, dredge the blossoms in batter, shaking off the excess. Gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total.
  5. Serve. Transfer to paper towels to drain and serve warm.

  1. Source: www.giallozafferano.it

Garlic – Green Bean Salad

I’ve discovered this amazing creamy salad two years ago and now I can’t imagine my life without it. Since it’s so easy to make and since it tastes absolutely delicious, it’s no wonder I tend to make it at least once a week every summer. Those vibrant green beans are cooked in salted water just until they become tender, without losing their bite. After they are cooked to perfection, I cool them down in ice cold water, to make sure they keep their lovely color. While the beans rest in cold water, I make mayonnaise, I mix it with Greek yogurt and season it with garlic and parsley. I dress my chilled beans with this creamy sauce and I devour the salad without regrets.

Ingredients (for 4 servings):

  • 500g green beans
  • 2 Tbsp mayonnaise
  • 2 Tbsp Greek yogurt
  • 2 garlic cloves
  • 1 Tbsp lemon juice
  • 1 Tbsp fresh chopped parsley
  • salt to taste

 

Method:

  1. Trim the beans. Wash the green beans and trim their ends. Cu them in half using a sharp knife.
  2. Cook the beans. Fill a large pot with water, cover with a lid and bring to a boil.
  3. When the water starts to boil, add 1 Tbsp of salt.  Add the beans and simmer them for 7 – 8  minutes.
  4. Blanch the beans. Meanwhile prepare the ice bath by adding 1 cup of ice to a bowl filled with cold water. Carefully drain the beans and immediately place them in the ice bath. Let them cool completely and drain them using a colander.
  5. Prepare the sauce. Meanwhile prepare the mayonnaise (this is the technique I use). In a large bowl mix it with Greek yogurt, lemon juice and minced garlic.
  6. Serve. Add the green beans to the bowl and stir. Season with salt and serve it with toast.
  7. Leftovers. Place the leftovers (if any) in a bowl, cover with cling film and refrigerate for up to 2 days.

 

Source: www.justapinch.com

Asparagus and Egg Salad with Almonds and Ricotta

 

I’ve developed some sort of obsession for this lovely asparagus and egg salad. I could easily enjoy it on a daily basis without getting bored. It’s quite amazing how some simple ingredients, combined together, can create something so majestic. This hearty salad doesn’t take more than 15 minutes and it tastes divine. The steps are very easy, you blanch the asparagus to preserve its vibrant color, you toast the almonds just to enhance their flavor and you boil the egg to your likeness. You dress these ingredients with a velvety mustard and scallion sauce and you devour the dish without regrets.

 

Ingredients (for 2-3 servings):

  • 500g asparagus
  • 50g ricotta (I used a drier variety)
  • 20g almond flakes
  • 2 large eggs

for the dressing:

  • 1 scallion, finely chopped (1 Tbsp)
  • 1/2 Tbsp Dijon mustard
  • 1 tsp honey
  • 2 Tbsp walnut oil (or any other mild-flavored oil)
  • 2 Tbsp lemon juice
  • salt to taste

Method:

  1. Trim the asparagus. Cut about 7 cm from the end of each asparagus and peel the asparagus using a vegetable peeler.
  2. Blanche the asparagus. Bring to a boil 2l of water and add 1 Tbsp sea salt. Cook the asparagus for 2 minutes. Meanwhile prepare the ice bath by adding 1 cup of ice to a bowl filled with cold water. Carefully remove the asparagus from the boiling water using a spatula and immediately place it in the ice bath. Let it cool completely and place it on a paper towel.
  3. Eggs. Place the eggs in the same pot and let eggs boil for 10 minutes. Drain eggs, let them cool in cold water (use the same bowl you used for the asparagus) and peel them.
  4. Almonds. Brown the almonds in a skillet, on medium heat. Set aside.
  5. Scallions. Wash the scallion and chop it finely using a sharp knife.
  6. Dressing and assembly. Prepare the dressing by mixing in a medium bowl chopped scallion with the mustard and honey. Drizzle the oil, making sure to whisk continuously. Add the lemon juice and stir. Add the asparagus (cut into 2 – 3 pieces), almond flakes and ricotta cheese. Stir gently, season with salt and garnish with the eggs (cut into quarters).
  7. Leftovers. Place the leftovers (if any) in a bowl, cover with cling film and refrigerate for up to 2 days.

Source: www.gourmettraveller.com

Grilled Zucchini Salad with Spring Onion and Feta Cheese



I’ve never tried in my whole life a side dish that tastes better than this simple zucchini salad. But this simple salad isn’t a bland, ordinary salad. Not at all! Those thin zucchini slices are charred on the grill just enough to enhance their flavour, then dressed with a herbal-lemony sauce and garnished with fresh and tangy feta crumbles. This amazing side dish doesn’t take more than 20 minutes and the result is so charmingly rustic but exquisite. A fresh summer salad that tastes simply awesome!

Ingredients (for 4 servings):

  • 4 small zucchini
  • 4 Tbsp olive oil
  • 2 Tbsp lemon juice + zest of 1/2 lemon
  • 2 spring onions
  • 10 mint leaves
  • 10 basil leaves
  • 80g feta cheese
  • salt to taste

Method:

  1. Cut the zucchini. Wash the zucchini and pat them dry. If you use organic zucchini, leave their skin on. If your zucchini aren’t organic, peel them. Place them on a wood board and slice them in 1/2 cm thick slices.
  2. Grill the zucchini. Heat the grill over high heat. Arrange the zucchini slices in one layer and grill them until charred (for about 2 minutes). Carefully turn them on the other side and continue grilling for about 1 minute.
  3. Prepare the veggies and herbs. Wash the spring onions and slice them finely. Grate the lemon zest. Chop the basil and mint.
  4. The dressing. In a large bowl mix the olive oil with the lemon juice. Add the spring onions, lemon zest, basil and mint. Add the grilled zucchini slices and mix well. Crumble feta cheese on top and season with salt.
  5. Leftovers. Place the leftovers (if any) in a bowl, cover with cling film and refrigerate for up to 2 days.

Source: www.weightwatchers.

Pasta e Fagioli (Vegan)



This Italian-inspired dish is so delicious and extremely easy to make. Basically, we are speaking about some small pasta cooked in a basil-flavored tomato broth, together with buttery cannellini beans, carrots, celery and onion. With some organisatory work done ahead this no fussn dish takes no longer than 30 minutes. Those vegetables I’ve mentioned above combine together in a genuine taste symphony, creating an absolutely delicious dish which is also heart and packed with nutrients. If I’d have to place it in a category I’d say it stays somewhere between a soup and a stew. I love my pasta e fagioli on the thick side but if a soupier dish is your cup of tea, please feel free to add more liquid.

Ingredients:

  • 2 Tbsp olive oil
  • 2 medium onions (200g, chopped)
  • 2 large carrots (200g, chopped)
  • 3 celery stalks (150g, chopped)
  • 4 garlic cloves
  • 10 basil leaves
  • 2 bay leaves
  • 1 can of crushed tomatoes
  • 4 – 5 cups of vegetable broth
  • 2 cans cooked cannellini beans (500g)
  • 1 cup dried small pasta (120g)
  • salt and pepper to taste

Method:

  1. Broth. I heated the vegetable broth over high heat. If you use room temperature broth, it would take longer for the soup to reach boiling point.
  2. Vegetables. Peel the onions, carrots and garlic cloves. Chop the onions, celery and carrot. Finely chop the garlic and basil.
  3. Sautee the vegetables. In a large saucepan heat the olive oil over medium heat. Add the onions and sautee them until translucent. Add the garlic and continue cooking until fragrant (about 1 minute). Add the carrot and the celery and sautee for further 3 minutes.
  4. The liquid. Add the chopped basil and bay leaves. Add the crushed tomatoes and about 4 cups of hot soup. Cover the saucepan and bring it to a simmer. Lower the heat to medium and cook the soup for 15 minutes. Add the cannellini beans and cook for further 10 minutes.
  5. Pasta. Finally add dry pasta and cook it until tender (about 10 minutes). Season with salt and pepper and serve in large bowl with olive oil drizzled on top.

Source: www.themostlyvegan.com