Hearty and flavorful, this Mexican – inspired soup is the best option whenever you feel like eating something satisfying and flavorful but time isn’t exactly your best friend. The juxtaposition between the hearty and tangy soup and the crunchy tortilla croutons is simply wonderful. This dish is ready in practically no time and it requires only budget-friendly ingredients. It’s so tasty that I find it simply impossible to limit myself at just one bowl. It’s packed with veggies, each and every one of them doing its own thing, transforming this dish into a color and flavor symphony. Simply amazing…
1 can of corn
1 can of red kidney beans
1 can of chopped tomatoes
½ red bell pepper
1 medium onion
3 garlic cloves
3 Tbsp olive oil
800ml vegetable soup
juice of 1 lime
1 tsp oregano
1 tsp cumin
1 tsp paprika
¼ tsp chili
for the tortilla croutons:
2 large tortillas
2 tbsp olive oil
1 tsp brown sugar
¼ tsp cumin
¼ tsp paprika
¼ tsp garlic powder
¼ tsp salt
Preheat de oven at 400°F/204°C (treapta 6).
Peel the onion and give it a chop. Remove the seeds from
the red bell pepper and cut it into small cubes. Peel the garlic and mince it.
Preheat the olive oil in a large saucepan over medium heat
and sautee it until translucent. Add the minced garlic and sautee it as well
until fragrant. Add the spices and give the ingredients a stir.
Add the canned tomatoes and the soup and bring the pot to a
boil. Simmer the soup for about 5 minutes.
Add the beans and the corn and boil it for about 15
Meanwhile prepare the tortilla croutons. Slice them into 2
cm thick ribbons, lay them over a parchment paper-lined tray and bake them in
the preheated oven until golden.
Carefully remove them from the oven, drizzle the 2 Tbsp of
olive oil over them and sprinkle them with the spice mix.
Serve the soup in large bowls garnished with the tortilla
This creamy and spicy roasted pepper pasta are the ideal option on those busy evenings when time isn’t precisely your friend. With some basic organisational skills, this dish is ready in less than 1 hour. While the water boils, the peppers are being roasted and while the pasta is being cooked, the sauce simmers on the stove. I find that pipe rigate are the perfect option for this type of sauce. Once mixed with the sauce, this type of pasta captures the creamy sauce and you get to enjoy that decadent sauce with every bite. Simply amazing…
Ingredients (for 4 servings):
for the sauce:
2 large red bell peppers
360ml almond milk
1 medium red onion
4 garlic cloves
3 Tbsp active dry yeast
1 ½ tsp corn starch
1 ‘bird’s eye’ dried chili
salt and pepper to taste
350g dry pipe rigate
fresh basil leaves
active dry yeast
Pasta. 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.
Roast the peppers. While the water boils, take a metal disk, place it on the stove and roast the peppers on each side. Place the roasted pepper in a small saucepan and cover with a lid. Proceed the same with the second pepper.
Peel the peppers. Carefully peel each pepper. Remove the stem and the seeds, give them a quick wash and pat them dry with a paper towel.
Onion and garlic. Peel the onion and slice it carefully. Peel the garlic.
Prepare the sauce. Place the milk, onion, garlic and chili in the bowl of a blender. Mix until smooth. Add the peppers, olive oil, corn starch, and dry nutritional yeast and blend until smooth and creamy.
Cook the sauce. Add the sauce to a medium saucepan and simmer it over low-medium heat until thick (for about 7 minutes).
Serve. Add the sauce to the pasta and mix well. Serve in large bowls and garnish with basil ribbons and nutritional yeast.
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
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.
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
⦁ 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.
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.
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
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.
Vegetables. Peel the onions, carrots and garlic cloves. Chop the onions, celery and carrot. Finely chop the garlic and basil.
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.
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.
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.
My heart fills with joy when I remember my grandmother’s recipe of cabbage noodles, those fragrant and peppery noddles she used to make for me every Friday afternoon. I used to barge into the kitchen, throwing my backpack on the old, wooden armchair and she used to greet me with a warm smile and a simple bowl of cabbage noodles. That’s all I’ve ever needed, for that matter!
For these delicious noodles with sauteed cabbage you only need about a handful of budget-friendly ingredients and a spare 20 minutes. If you decide to make the noodles from scratch, it shouldn’t take more than 1 hour. For this recipe I used my pasta machine but a simple rolling pin and a sharp knife did the job brilliantly for years (and the proof lays here). Whenever I make them plant-based, I replace the eggs with olive oil and lukewarm water. Since I can’t say I find pale noodles appealing, I add a pinch of turmenic to the flour, which gives the noodles a lovely golden color. So let’s get to work!
Ingredients (for 4 servings):
for the pasta:
300g all purpose flour
about 160ml liquid (115ml water + 45ml olive oil)
1 + 1/2 tsp salt
1/2 tsp turmenic
for the sauteed cabbage:
1/2 kg white cabbage
1/2 Tbsp salt
3 Tbsp vegetable oil
1 medium onion
1 tsp pepper
Pasta dough. In a large bowl sift the flour. Add salt and turmenic and mix well.
Make a well in the center, add water and olive oil and mix with a fork, until you form a ball of dough.
Bring the dough on a floured working surface and knead it vigorously for 10 minutes, or until the surface becomes smooth and elastic.
Wrap it in cling film and let it rest in the refrigerator for 30 minutes.
Sauteed cabbage. Take the cabbage and discard its outer leaves. Give it a wash and pat it dry with a paper towel.
Cut it in 4 and chop it finely. Place the cabage ribbons in a colander and place the colander in a large bowl. Sprinkle the salt over the cabage and masaage it for a minute.
Cut the onion in half and slice it finely. Heat 2 Tbsp of oil in a large saucepan over medium heat. Add the onion and saute it until translucent.
Remove the liquid from the cabbage ribbons using your hands. Add the cabbage to the saucepan, give it a stir, cover with a lid and reduce the heat to minimum. Saute the cabbage until tender (for about 15 – 20 minutes). When it becomes tender, season with salt (only if necessary) and plenty of black pepper and leave aside.
Cutting the noodles – If you don’t own a pasta machine, you can use a rolling pin to roll the dough and a sharp knife to cut the noodles, like I did in this recipe. Take the dough out from the fridge, cut it in 4 and form 4 balls of dough. Take 1 ball, flatten it with your fingers and fold it in half. Set your pasta machine to the thickest setting and feed it through the pasta roller. Repeat the step. Change the setting to mark 2. Fold this piece of dough into thirds, and press it with your fingers. Pass it through the pasta machine. Repeat the step. Continue passing the dough through the machine until the desired thickness. For these noodles I like to stop after the 5th mark. Recap: fold, mark1x2, fold, mark2x2, mark3x2, mark4x2, mark5x1
Run each sheet of pasta through the pasta cutter.
Take a large pot, fill it with water and add a handful of salt. Cover with a lid and let it boil. When the water starts to boil, put the noodles into the pan and let them cook for about a minute and a half (90 seconds). Drain pasta and rinse them with cold water. Toss them over the sauted cabbage and give it a gentle stir.
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 genuine culinary symphony. Oh, and I forgot to mention that this divine salad is also exclusively plant-based! Continue reading Bulgur Salad with Chickpeas and Cherries (Vegan)
Shakshuka is an absolutely delicious North African dish. Under this adorable name hide some eggs poached to perfection in a decadent tomato sauce. Shakshuka is usually served for breakfast, but nothing keeps you from serving it for lunch or even supper. One pan. Some olive oil, onion, red bell pepper, garlic, cumin, paprika and tomatoes. Five eggs poached for five minutes. The beauty of this dish is the fact that all the story takes place in one single pan.
Why I love Shakshuka:
it’s so easy to make, it’s mouth-watering, healthy and packed with protein
Cream of pumpkin soup is one of my favorite soups. I know I say the same thing about almost every soup I try and I’m also aware of the fact that I might have a problem. I wouldn’t call it a problem, though. I would rather call it an affinity for everything that’s nutritious, delicious and hydrating. Pumpkin-wise, this year has been extremely productive and rewarding. I harvested some huge pumpkins from my own veggie garden. And when I say huge, I mean huge-huge, that’s-the-biggest-vegetable-I’ve-ever-seen kind of huge. If last year I had two semi-decent looking pumpkins (who am I kidding, they were a cross between a melon and a tennis ball, to be more accurate), this year I had about a dozen giant ones. And they were so incredibly tasty! Sometimes I looked at them and I felt it would be a shame to cook them, and then I remembered their perfect flavor and their addictive sweetness. And that was the nudge I needed to get things going! Continue reading Cream of Pumpkin Soup
I’ve always had mixed feelings about eggplants, I haven’t been able to figure out whether I like them or not. They are so big, and shiny and… weird. I try almost daily to find a way to include them in my diet, especially because I personally grew them in my own veggie garden. I find their taste at least interesting but I cannot stand their spongy texture. Yet, there is a delicious Italian dish, melanzane alla parmigiana or parmezan eggplants which is a cross between a lasangna and a moussaka. I don’t know what makes this dish exquisite, maybe the way the tomato sauce’s acidity amplifies the taste of the eggplants or the way the parmesan’s taste dances together with the earthiness of the eggplant. Maybe all the reasons combined, but the taste is simply amazing! Continue reading Melanzane alla Parmigiana – Parmesan Eggplants