Zucchini Pasta alla Marinara (Raw Vegan)


I’ll give you four reasons why these marinara zoodles are amazing:

  1. since they aren’t cooked using heat, these noodles are an excellent method to include more raw nutrient-packed fruit and vegetables in your diet
  2. since it’s a raw dish, you don’t need a heat source, a detail which is most welcomed on these hot summer days
  3. this dish doesn’t take more than 15 minutes, form picking the tomatoes to garnishing the dish with the irreplaceable basil leaf
  4. since it’s august, the organic garden tomatoes are ripe and juicy, which brings a delicious flavor to the dish

The veggie spiralizer does an amazing job, but if have some spare time, it can be replaced with just a cutting board and a sharp chef’s knife. You just have to cut the zucchini in parallel ½ a centimeter – thick slices. Then you have to cut each slice into thin noodles. Obviously, it tends to be a rather laborious job, but it surely does the trick.

Ingredients (for 4 servings):

  • 5 ripe medium tomatoes (300g after the seeds were removes)
  • 1 handful of fresh basil leaves (about 7g)
  • 1 clove of garlic
  • 1 Tbsp olive oil (15ml)
  • ½ tsp maple syrup
  • ¼ – ½ tsp sea salt
  • 1/8 tsp chili flakes
  • 2 zucchinis


  1. Wash the tomatoes and the basil leaves under clean water and pat them dry with a paper towel.
  2. Remove the stem and halve each tomato. Using your fingers, remove the seeds and the juices. Pat them dry.
  3. Place the meaty tomatoes in a bowl of a food processor and add the rest of the ingredients to the bowl. Pulse until you reach the desired consistency.
  4. For this step you can use both a food processor and a blender. The food processor makes a rather chunky sauce while the blender makes a smooth and silky sauce.
  5. Spoon the sauce into a bowl and leave it aside. Spiralize the noodles.
  6. If you don’t own a spiralized, use a cutting board and a sharp knife. Cut ½ off of the bottom of the zucchini. Cut the zucchini in parallel ½ a centimeter – thick slices. After that cut each slice into thin noodles (pictures).
  7. Prepare the bowls and add about 2 – 3 Tbsp of sauce to each bowl. Arrange the zoodles to your liking. Spoon another 2 – 3 Tbsp of sauce over the zoodles. Garnish each bowl with a basil leaf and enjoy immediately.

Source: www.marthastweart.com

Farfalle Caprese

This lovely pasta salad with tomatoes, mozzarella and fresh basil is ready in fifteen minutes. Fifteen minutes on the clock! It is hearty, it’s colorful and it’s packed with bold flavors! It’s hands down my favorite salad and I’ve been making it since the Cretaceous period, since I was in the second grade to be more accurate. This salad is perfect for lunch or dinner and it’s also a wonderful dish to bring to a picnic.

For this salad I used mozzarella boconcini and cherry tomatoes picked from my own veggie garden, which I’ve seasoned with fresh basil and homemade balsamic vinegar reduction. For pasta I chose farfalle (penne, fusilli or rigatoni are also delicious in this salad) which I’ve flavored with finely chopped shallot. Although I cannot tolerate onion in traditional Caprese salad, I always add finely chopped shallot in the pasta version. I find that it seasons discretely the pasta, without overpowering the rest of the ingredients.

Ingredients (for 4 servings):

  • 200g dried farfalle
  • 200g mozzarella
  • 250g cherry tomatoes
  • 3 sprigs of fresh basil
  • 1 shallot (or ½ red onion) – 40g
  • 4 Tbsp olive oil (60ml)
  • 2 Tbsp balsamic vinegar reduction (30ml)


  1. Cook the pasta according to the instructions on the package. Drain them using a colander and cool them under cold tap water. Drain them very well and place them in a large bowl.
  2. Meanwhile prepare the rest of the ingredients. Finely chop the shallot. Cut the basil leaves into ribbons.
  3. Clean the cherry tomatoes and pat them dry. Halve the mozzarella balls.
  4. Add to the bowl the olive oil, cherry tomatoes, mozzarella, basil, shallot, salt and chili flakes and stir to combine.
  5. Add the balsamic vinegar reduction just before serving. Place the leftovers in a bowl, cover with cling film and refrigerate for up to 2 days.

Duck Egg Frittata with Zucchini and Parmesan


Duck egg frittata with zucchini is the answer to the question “what can I make for dinner from basically nothing and in less than 20 minutes?”. Frittata is such a simple dish, it requires about 4 or 5 ingredients and a non-stick pan (my cast iron skillet works great). This fancy omelet is so satisfying, creamy and flavorful and it practically prepares itself. I like to pair it with a crusty slice of bread and with a large bowl of salad, and that’s how I get a tasty vegetarian dinner in no time.

Duck eggs are quite fatty, which makes them absolutely tasty, although they are a great source of omega 3 fatty acids, they also provide a large quantity of cholesterol which doesn’t make them suitable for daily consumption. On the other hand, duck eggs are also a great source of vitamin B complex, vitamin A, selenium and phosphorus. So, eaten in moderate amounts, duck eggs are not delicious, but also nutritious.

Ingredients (for 4 servings):

  • 5 duck eggs (300g) or 6 chicken eggs
  • 2 small zucchini (300g)
  • 1 small onion (40g)
  • 50g grated parmesan
  • ½ chopped fresh thyme
  • 2 Tbso plive oil
  • ¾ tsp salt and ¼ tsp pepper



  1. Wash the zucchini and grate them. Place them in a bowl, add ½ tsp salt, stir well and leave aside for 5 minutes.
  2. Chop the onion and the thyme and grate the parmesan.
  3. Take a cast iron pan, add 1 Tbsp of olive oil and sautee the onion over low – medium heat for about 3 minutes.
  4. Remove the liquid from the grated zucchini a towel or your hands.
  5. Add the zucchini to the pan and sautee for further 2 minutes.
  6. Beak the duck eggs in a large bowl. Add the parmesan, thyme, salt and pepper and whisk well. Add the sauted onion and zucchini and stir until combined.
  7. Clean the iron pan with a paper towel, add the remaining 1 Tbsp of olive oil and add the mixture from the bowl.
  8. Place the pan on the stove and cook over low – medium heat until the frittata looks done at the edges and has just set in the middle (for about 8 minutes).
  9. Place the pan in the oven and broil for further 5 minutes or until golden brown.
  10. Carefully remove the pan from the oven and serve warm with a salad.
  11. Cover the leftovers with cling film and refrigerate for up to 2 days.


Lentils and Watermelon Salad with Grilled Corn (Vegan)

I can’t say I often come across such an interesting salad. This salad is quite special, it has a lovely flavor profile, great colors and wonderful textures. At first sight it is a simple, summery salad, with seasonal, budget-friendly ingredients. But when you taste it, it’s impossible not to fall in love. The earthy sweetness of the grilled corn goes wonderfully with the fragrant juiciness of the watermelon and the smooth, almost creamy texture of the lentils. These three tasty ingredients are deliciously bonded together by chopped chives and lemon juice.

Lentils pack this salad with protein which makes it surprisingly satisfying. It is perfect for lunch, dinner and picnic and it is a genius way to use that big slice of watermelon that has been patiently waiting in your fridge for days.

Ingredients (for 4 servings):

  • 1 can of lentils (250g)
  • 2 ears of corn (250g corn)
  • 1/8 of a medium watermelon (250g cubes)
  • 2 Tbsp olive oil
  • ½ lime
  • 10g chives
  • salt to taste


  1. Grill the corn until golden brown (I used exactly this recipe). While they are still hot, cover them with a towel and let them rest for about 5 minutes.
  2. While the corn grilles, cube the watermelon. Cut the chunk into slices and peel them. Cube the slices and cut each cube into 2 triangles. With a vegetable knife remove as many seeds as possible.
  3. Finely chop the chives.
  4. After the 5 minutes have passed, take a cob and cut off its bottom (for stability). Slice the kernels off of the cob and place them into a medium bowl.
  5. Rinse the lentils and drain well. Add the drained lentils to the bowl, add the olive oil and the salt.
  6. Spoon the lentils and corn salad over a platter. Garnish with watermelon triangles and sprinkle with the juice of half a lime just before serving.
  7. Place the leftovers in a bowl, cover with cling film and refrigerate for up to 2 days.

Tips & Tricks Vegan: For some extra protein and healthy fatty acids, feel free to add 1 – 2 Tbsp of hemp seed.

Tips & Tricks Vegetarian: Although it is delicious as it is, this salad becomes exquisite by crumbling some feta cheese on the top.


Watermelon Lemonade

This heat calls for lemonade, that’s for sure. This lemonade manages to refresh wonderfully, it hydrates terribly and it sweetens just as much as it should. I cannot decide what I like the most about this delicious watermelon lemonade. Maybe the hypnotic color. Or the lovely watermelon flavor. Or the fact that it’s ready in no time.

The sweetness of this lemonade is ensured mostly by the watermelon. And if the watermelon I choose is extra-ripe and extra-sweet, I might as well skip the sweetener. I like to keep my watermelon lemonade raw vegan, so if my melon isn’t sweet enough, I add a couple of tablespoons of maple syrup, but sugar or honey works just as fine. When it’s ready, I like to serve it in oversize glass jars, with lots of ice and mint leaves, just for an extra touch of freshness and I enjoy the whole thing at the shade of the huge cherry tree from my back yard.

Ingredints (for 1l lemonade):

  • 600g watermelon, cubed
  • 100ml lemon juice (1 ½ or 2 lemons)
  • 300ml water
  • 1 – 2 maple syrup

for serving:

  • ice
  • fresh mint leaves


  1. Take the melon and peel it off with a knife (picture).
  2. Cube it and remove the black seeds (picture).
  3. Squeeze the lemon is a bowl.
  4. Place the melon cubes in a blender. Add the water and 1 Tbsp of maple syrup. Place a strainer over the bowl and strain the lemon juice.
  5. Pulse for 15 seconds until the ingredients are well blended. Adjust the lemonade according to your taste by adding more maple syrup or lemon juice.
  6. Place the strainer over a carafe and strain the lemonade.
  7. Serve chilled in large jars filled with ice and garnish with mint leaves.

Quail Eggs with Garlic & Greek Yogurt Sauce

Since my adorable pultry farm has seen the light of he day Ițve been testing and developing lots of egg-based recipes. We enjoy chicken eggs as well es quail eggs, goose eggs, duck eggs, guinea fowl eggs and if I forgot to mention any other cute feathered creature that carelessly lounges in backyarg, I ask for forgiveness. The business is quite simple we give them love (and corn) and they give us eggs. I’ve noticed that I tend to cook quail eggs more often than any other variety of eggs and I base my decision not as much on the nutrition aspect, but on the fact that it takes no time for them to cook. An whenever I eat a whole quail egg I like to pretend that I’m having a regular-sized egg and I’m just a giant but that’s a whole other level of childness.

My favorite quail egg recipe is also the simplest recipe I know, not to mention it hardly takes more than 15 minutes. For this recipe I like to boil the egg for about 3 minutes. I remove their shell and I serve them with a velvety garlic and Greek yogurt sauce. I don’t know exactly what makes them perfect. Maybe the fact that the simplicity of the sauce make the eggs shine. Maybe the fact that making the aioli sauce reminds me of graceful my grandmother used to make the mayonnaise. Or maybe hypnotic traces the torn bread leave in the yellow sauce. I simply don’t know.

Ingredients (for 4 servings):

  • 24 quail eggs
  • 2 Tbsp aioli sauce
  • 2 Tbsp Greek yogurt
  • 1 Tbsp almond flakes (lightly toasted in a pan)

for the aioli sauce:

  • 1 egg yolk
  • 1 tsp mustard
  • 120ml olive oil
  • 1 tsp water
  • 1 Tbsp lemon juice
  • 1 garlic clove
  • ¼ – ½ tsp salt
  • 1/8 tsp white pepper

For this recipe I use about ½ of the aioli sauce that results from the ingredients mentioned above. The remaining sauce I use it in hamburgers, sandwiches, fries or even pasta salad.


  1. Carefully wash the eggs, place them in a pot and cover with cold water. Place the pot on the stove and wait until the water starts to boil. Reduce heat to minimum and let eggs boil for 3 minutes. Drain eggs, let them cool in cold water and peel them.
  2. Meanwhile prepare the aioli sauce. Whisk together the egg yolk and the mustard for 1 minute, using circular and one-direction movements.
  3. Add the olive oil, 1 teaspoon at a time, whisking continuously until you get a thick, mayonnaise-like sauce but reserve 1 Tbsp of olive oil
  4. In a mortar bowl, grind the garlic clove together with the salt, peppercorns and the remaining olive oil (1Tbsp).
  5. To the egg and olive oil sauce add the garlic mixture, 1 tsp of water and 1 Tbsp of lemon juice and whisk again until smooth and creamy.
  6. Take about half of the sauce and mix it with about the same quantity of Greek yogurt. Season with salt and pepper if necessary.
  7. Spoon the sauce on a platter, place the eggs on top of the sauce and scatter the lightly toasted almond flakes over the eggs. Serve with a crusty bread (the fast homemade dinner rolls are a great option).





Hasselback Potatoes (Vegan)

I’m a big potato fan, I love them in every shape, color, size or combination. From white and purple to sweet potatoes, from mashed, baked and wedges, to fries, rösti and potato salad. But for that particular moment when I cannot figure out whether I’m craving fries or mashed potatoes, there is a wonderful recipe called Hasselback Potatoes. This recipe combines both the earthy crunchiness of fries and the buttery creaminess of mashed potatoes. This adorable fan-shaped spuds are not only good-looking, but also delicious and healthy.

  • The technique is quite simple; the potatoes are sliced into thin parallel slices but they aren’t cut all the way through; after that they are generously greased with butter, they are roasted in the oven until they become golden brown. To make my work easier, I simply place the potato in a large spoon and I rest the handler on a paper towel roll (picture). The edges of the spoon will stop you from slicing the potato all the way through. I wanted to make this recipe vegan, so I substituted butter for some quality olive oil. I tried to mimic that rich flavor that butter gives to the dish and I placed some garlic and thyme between the potato slices. The result was (muuuuuch) more than satisfactory.

Ingredients (for 4 servings):

  • 8 medium red skin potatoes (I used new potatoes)
  • 3 Tbsp olive oil
  • 5 garlic cloves
  • 1 sprig of thyme
  • ½ tsp salt
  • ¼ tsp pepper


  1. Preheat the oven at 220°C / 425°F (gas mark 7).
  2. Wash the potatoes, sprinkle them with coarse salt and leave them on the counter for 5 minutes. After 5 minutes, scrape their peel using a vegetable knife. Wash them again and pat them dry with a paper towel.
  3. Place one potato on a large tablespoon. Rest the handler on a paper roll (if your cutting board is slippery, place a wet paper towel under the spoon).
  4. Using a sharp knife, cut the potato into thin slices (about 3 mm thick). The edges of the spoon will stop you from slicing the potato all the way through. Cut the rest of the potatoes.
  5. Wash them again and pat them dry with a paper towel. Finely slice the garlic cloves.
  6. Place about 5 garlic slices and 5 thyme leaves between slits (picture).
  7. Place the potatoes on a parchment paper-lined tray and drizzle them with 3 Tbsp of olive oil. Season well with salt and pepper.
  8. Place the tray in the preheated oven and bake until the potatoes are golden brown (50 – 60 minutes). They are ready when they are soft in the middle if pierced with a knife. Serve them hot with cold sauces, such as garlic, tomato or avocado sauce.


Source: www.thekitchn.com

Pull-Apart Garlic & Herb Bread

  • There are two big reasons why this bread is extraordinary: first, it tears into pieces, so you don’t need a knife to serve it; second, the pieces are glued together with a buttery garlic and herb mixture, in a stunning architecture. This loaf is the piece de resistence that you proudly place in the middle of the table during a dinner among friends. You just have to sit and enjoy how everyone tears it apart, piece by piece. This loaf obviously has the wow factor, but it is also extremely delicious. It’s something inexplicably satisfactory about tearing itto pieces, pieces that simply melt in your mouth and delight you with a buttery roasted garlic aroma. It’s amazing all year round, but during summer when the gardens abound in flavorful fresh herbs, this loaf is perfect. It’s a unique kind of bread, which you must try at least once.

Ingredients (for a loaf):

  • 420g strong bread flour – 3 cups
  • 120ml lukewarm water – ½ cup
  • 1 tsp active dry yeast – 5g
  • 1 Tbsp white granulated sugar – 15g
  • 1 heaping tsp of salt – 6g
  • 120ml milk – ½ cup
  • 1 Tbsp + 3 Tbsp butter  (60g)
  • 2 garlic cloves
  • 1 Tbsp chopped fresh herbs (I used parsley and thyme)

  1. Method: 
    1. In a small bowl combine water, sugar and yeast and let aside for 10 minutes. After 10 minutes, the mixture should be frothy.
    2. In a small saucepan combine the milk with 1 Tbsp of butter and heat it over low heat until the butter has melted.
    3. In a large bowl combine white flour and salt and make a well in the center. Add the yeast mixture and the milk mixture and mix with a wooden spatula until you form a ball.
    4. Bring the dough on a floured working surface and knead it for 5 minutes. After 5 minutes, the dough should be smooth.
    5. Place dough in the bowl, cover and let it rise in a warm place for 50 minutes.
    6. After 50 minutes, place the dough back on the working surface and knead vigorously to knock out the air bubbles.
    7. Divide the dough into 4 pieces. Elongate each quarter of dough with your hands. Cut each elongate piece into 12 smaller pieces (picture). Take each small piece and give it a circular shape using your hands (picture)
    8. Line a rectangular loaf tray with parchment paper.
    9. Melt the remaining 3 Tbsp pf butter in a small saucepan. Add the minced garlic and the chopped herbs.
    10. Dip each dough circle into the butter mixture and shake off the excess (picture).
    11. Cover the bottom of the tray with the first layer of circles of dough. Proceed the same until you use all the dough.
    12. Preheat the oven at 180°C / 350°F (gas mark 4).
    13. Cover the loaf with a clean towel and let it rise for 40 – 50 minutes.
    14. Bake it in the preheated oven for 30 minutes or until golden brown and fragrant.
    15. Brush it with the remaining herbed butter (picture).
    16. Carefully place in on a wire rack to cool down for at least 10 minutes before serving.


    Souce: www.rasamalaysia.com

Carrot & Walnut Energy Bites (Raw Vegan)

If you have a sweet tooth, you’ll fall in love with this dessert / snack / energy booster. It’s incredibly easy to make, you basically mix a few ingredients in a food processor, and the whole shenanigan doesn’t take more than 10 minutes, from start to finish. These balls are raw vegan, they are made from nuts, seeds, cereals and dehydrated fruits, which makes them not only tasty but also very healthy and kid-friendly. For this recipe I used carrots, walnuts, oats and dates, which I’ve seasoned with cinnamon, orange peel and vanilla and I made 20 adorable, sweet, flavorful, fragrant, burnt-orange balls that simply melt in your mouth.

They are not only delicious, but also packed with nutrients (protein, fiber, vitamins, minerals and omega3 and omega6 fatty acids). These carrot balls are sweetened with naturals from dates and carrots, without the addition of any processed sugar, which makes them a great alternative to store-bought sweets. I must confess that since I’ve discovered this type of dessert, I quit visiting the chocolate isle from the supermarkets. Me, the ultimate sugar-lover…

Ingredients (for 20 balls):

  • 100g grated carrot
  • 80g steel cut oats
  • 80g walnuts
  • 2 Tbsp hemp seeds
  • 180g dehydrated dates
  • peel of 1 organic orange / ½ tsp dehydrated orange peel
  • ½ tsp vanilla extract
  • ¾ tsp cinnamon
  • ¼ tsp salt


  1. If you own a powerful food processor, blend the ingredients mentioned above until you form a sticky paste.
  2. If your food processor tends to be a little bit lazy, just like mine, start by grinding the oats into flour.
  3. Place the oat flour in a bowl. Place the walnuts and hemp seeds in the bowl of the food processor and grind well. Add the carrots and process until you obtain a grainy orange mixture (picture).
  4. Add the oat flour, salt, vanilla extract, cinnamon and orange peel and continue to process.
  5. Add the pitted dates and process until you form a sticky dough. The consistency of the dough depends on the quantity of water from the dates and carrots. If the mixture is runny, add 1 – 2 Tbsp of oats. If the mixture is powdery, add 1 – 2 dates.
  6. Divide the dough into 20 balls.
  7. Refrigerate for at least 30 minutes before serving.
  8. Store them in the fridge in an air-tight container for up to 2 days.

Source: www.blissfulbasil.com

Bulgur Salad with Chickpeas and Cherries (Vegan)

After years and years of research, I’ve finally found the perfect salad! I’m a huge fault-finder when it comes to salads, but I have to tell you that this salad is flawless. I make it maybe twice a week and I use use fresh ingredients picked from my own veggie garden. This salad is both satisfying and delicious, and tends to be the healthiest addiction I’ve ever had.

The base of this salad is bulgur, a protein-packed nutty cereal, as well as chickpeas, another great vegan protein source. This two protein packed ingredients turn this salad into a extremely hearty dish. I top the salad with fresh cucumbers, onion, aromatic herbs and sweet and juicy cherries, which transform this salad into a genuin culinary symphony. Oh, and I forgot to mention that this divine salad is also exclusively plant-based!

Ingredients (for 4 – 6 servings):

  • 1 cup bulgur
  • 1 can of chickpeas
  • 2 garlic cloves
  • 200g pitted cherries
  • 3 – 4 cornichon cucumbers (100g)
  • ½ onion (500g)
  • 1 chili pepper
  • 14g parsley
  • 8g dill
  • 4 Tbsp lemon juice
  • 5 Tbsp olive oil
  • ½ tsp cumin powder
  • salt and pepper to taste




  1. Place the bulgur in a bowl (or a small saucepan) and season with ½ tsp of salt. Bring 1 cup a water to a boil, add to the bowl, cover with a lid (or with cling film) and leave aside for 30 minutes.
  2. Heat 1 Tbsp of olive oil in a skillet. Add the drained chickpeas and stir. Add the minced garlic and cook for further 3 minutes or until fragrant.
  3. Chop the onion, cucumber, parsley and dill. Deseed the chili pepper and finely chop it. Pitt the cherries and halve them.
  4. In a large salad bowl mix the bulgur (air it with a fork – picture) with the chickpeas, onion, cucumbers, chili, parsley and dill. Add the lemon juice and olive oil. Season with cumin, salt and pepper and mix well. Refrigerate for at least 30 minutes before seving.


Source: www.onceuponachef.com