Being a real burger afficinado, there’s no way I couldn’t
have fallen in love with this amazing began burger. This version of the popular
comfort-food dish is simply divine – a crispy veggie patty with a smooth and
almost creamy center that almost melts in your mouth. Chickpeas and corn make
the base of this patties, the flavor profile being completed by parsley, cumin
and coriander. To enjoy this patties at its best, I pared it with homemade
vegan buns, pickled cucumbers tomato and onion slices. What a treat!
Ingredients (for 6 burgers):
1 can of chickpeas
1 large can of corn
½ tsp cumin
½ tsp coriander
½ tsp paprika
½ tsp salt
¼ tsp chili
2 garlic cloves
½ bunch of parsley
3 Tbsp all-purpose flour
2 Tbsp nutritional yeast
½ red onion
Spices. Using a mortar and pestle crush together
cumin and coriander seeds to fine powder. Add paprika, chili, salt and garlic
cloves and continue crushing until you form a paste.
Mix the base ingredients. Add the chickpeas and
corn to the bowl of a blender and pulse a few times until you form a rough
Seasoning. Add the paste from the mortar, flour
and nutritional yeast and pulse until blended.
Form the patties. Divide the composition into 6
balls. Refrigerate them for 30 minutes.
Shape the patties. Dust each ball with flour and
flatten them with your hands.
Fry the patties. In a large skillet over medium
heat heat about 4 Tbsp of oil. Carefully add the patties and cook them on each
side until golden brown (for about 3 – 4 minutes). When cooked place them on a
paper towel covered plate.
Assemble the burgers. Cut each bun in half,
drizzle some ketchup and garnich with picked cucumber slices, salad, tomato and
It would be impossible for me to even try to describe how delicious these homemade buns are. From my point of view, these are the perfect burger buns; they taste amazing and smell absolutely divine, they have a tender, flavorful crust and an elastic, pillowy center. Even though I’m not the typical ‘bread on every meal’ kind of person, I cannot stop at just one bun. These guys are so delicious that I cannot imagine a person who could stop after just one piece. They are simply exquisite. And I just have to tell you a tiny secret: they are vegan. Over and out.
Egg substitute. Grind the flax seeds using a mortar and pestle. Add 3 Tbsp of water and leave aside for 5 minutes.
Activate the yeast. Heat the water and the milk in a small saucepan until lukewarm (36 – 38°C). Add the sugar and the yeast and leave aside for 5 minutes. The mixture should be frothy.
Sift the flour. In a large bowl sift the flour and make a well in the center. Add the oil, flax seed mixture and yeast mixture and mix with a fork.
Add the salt. Add the salt and continue mixing with your hands until you form a sticky ball.
Knead the dough. Bring the sticky dough on a floured working surface and knead it for 10 minutes. Use a dough scraper to knead the ball.
Proof. Place the dough in the bowl, cover with cling film and let it rise in a warm place until doubled in size (about 1 hour).
Form the buns. Heat the oven at 400°F/204°C (gas mark 6). After 1 hour, place the dough back on the working surface and knead vigorously to knock out the air bubbles. Divide dough into 20 pieces and shape them into 20 balls (I had 20 balls x 40g).
Rise. Place them on a tray lined with parchment paper and let them rise for about 30 minutes.
Garnish. Mix the milk with the sugar, heat the liquid slightly and give them a quick wash. Sprinkle some black sesame seeds.
Bake. Bake them in the preheated oven for 20 minutes or until golden. Let them cool for 30 minutes before serving.
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.
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.
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 whenever I think of this mouth-watering salad, whenever I think of its amazing taste, its vibrant colors, its contrasting textures. Undoubtedly, this is my all-time favorite salad; this salad is not only aesthetically pleasing, but also absolutely delicious. There are some really interesting things going on in my plate, the discrete nutty aroma of the quinoa is being amplified by the roasted almond flakes, and the fresh taste of the carrot goes so well with the earthy sweetness of the cranberries. What a treat!
Ingredients (for 4 servings):
100g dry quinoa (1/2 cup)
120ml water (1 cup)
1 medium carrot (50g)
20g almond flakes
40g dried cranberries
2 spring onions
1 Tbsp finely chopped parsley
2 Tbsp lemon juice
2 Tbsp of any neutral oil
salt and pepper to taste
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.
Almonds. Brown the almonds in a skillet, on medium heat. Set aside.
Carrot, spring onions, cranberries, parsley. Peel the carrot using a vegetable peeler and grate it. Chop the spring onions finely. Halve the cranberries.Wash the parsley, pat it dry with a clean paper towel and chop it finely.
Dressing and assembly. Prepare the dressing by mixing in a medium bowl the lemon juice with the oil and the parsley. Take a large bowl and place the quinoa in it. Add the carrot, spring onion, cranberries and almonds. Pour the dressing, give it a stir and season with salt and pepper.
Leftovers. Place the leftovers (if any) in a bowl, cover with cling film and refrigerate for up to 2 days.
Lachha paratha is an Indian multi layered flatbread. For this simple recipe you’ll only need a handful of budget-friendly ingredients. The dough for lachha paratha is a mix of flour, water and oil, with a pinch of salt and sugar. After the dough has rested for a while, it is divided into 6 balls, and each ball is flatten into a disc with a rolling pin. And this is where the magic begins. Each disc, after being brushed with oil and powdered with flour, is folded into a fan and the fan is shaped as a pinwheel. Each pinwheel is flatten with a rolling pin into a flatbread. All the steps mentioned above are responsible for those lovely, flaky layers of goodness. Lachha paratha is more labor-intensive than a regular flatbread, but the result is absolutely spectacular; these multi layered flatbreads are not only a feast for the taste buds, but also for the eyes (and even for the ears).
Ingredients (for 6 – 8 flatbreads):
280g whole wheat flour (2 cups) * + extra 70g for rolling (1/2 cups)
75ml olive oil (5 Tbsp)**
aprox 140ml lukewarm water (38 – 40°C)***
5g salt (1 tsp)
5g granulated sugar (1 tsp)
* I used whole wheat flour. This recipe can be made with all-purpose white flour or with a mixture of all-purpose and whole wheat flour.
** One Tbsp of olive oil is added to the dough and 4 Tbsp are used for brushing the rolled flatbread.
*** The quantity of water depends on the type of flour. The water is added 2 Tbsp at a time until you form a soft ball of dough, a ball that doesn’t stick to the bowl. For 280g whole wheat flour I use about 140ml water.
Prepare the dough. In a large bowl combine white flour (sifted), sugar, salt and oil and make a well in the center. Add about 2 Tbsp of water at a time and mix with your fingers until you form a ball. The ball should be soft but it shouldn’t stick to the bowl.
Knead the dough. Bring the dough to a floured working surface and knead it for 2 minutes. Place the dough in the bowl, cover it with a damp towel and let it rest for 30 minutes.
Cut the dough into triangles. After 30 minutes, place the dough back on the working surface, knead it and cut it into 6 triangles. Shape each triangle into a small ball.
Roll the first piece of dough. Place one ball on the floured working surface and cover the other 5 with the same damp towel. Roll the first ball with a rolling pin until it gets 2mm thick.
Olive oil & flour. Brush the first flatbread with olive oil and sprinkle with flour. Beginning with one end, fold it to form pleats.
Make a pinwheel. Take one end of the fan and roll it like a pinwheel.
Roll the flatbread. Flatten the pinwheel with a rolling pin until 3 – 4mm thick.
Cook. Heat a cast iron skillet over medium heat. When you see pockets of air forming at the surface brush the raw surface with oil and flip it. Brush the cooked surface with olive oil too. Flip it again and cook until golden brown.
Repeat with the other pieces of dough. Proceed the same with the remaining flatbreads. I prefer to roll the second one while the first one is cooking. It saves times.
Serve. Serve warm with curry, chutney or different vegetable spreads.
Farro (also known as emmer) is an ancient grain with a chewy texture and a subtle nutty flavor. Farro is an excellent source of fiber, protein, vitamin B complex and microelements (such as magnesium, iron and zinc).
Farro is usually cooked like pasta, so it is practically boiled in salted water. The cooking time usually varies between 25 and 45 minutes, it is ready when it’s tender but still a little bit chewy. Today I served it in a divine salad, topped with sauteed mushrooms and pickled onion. This salad is simple yet elegant, light yet hearty, packed with nutrients and bold flavors. I started the salad by boiling the farro and while the farro was on the stove, I pickled the onion slices in a brine made with water, brown sugar and apple cider vinegar. To this brine I added a sliced beet which gave the onion ribbons a wonderful, almost hypnotic strawberry-red color. While my farro was simmering and my onion was pickling I sauteed some champignon mushrooms in some chili-flavored olive oil. And this is how my all-time favorite salad was born!
Ingredients (for 2 servings):
150g uncooked farro
250g champignon mushrooms
2 Tbsp olive oil
1 Tbsp lemon juice
1/8 tsp chili powder
2 garlic cloves
1 small red onion
1/2 cup water
2 Tbsp brown sugar
2 Tbsp apple cider vinegar
1 small red beet
Fill a large saucepan with water, add 1 Tbsp of salt, cover with a lid and bring to a boil. Add the farro, reduce the heat to minimum and simmer for 25 – 45 minutes (cook according to the instructions on the package; farro is cooked when it’s tender but still a little bit chewy).
Meanwhile peel the beet with a vegetable peeler, slice it and place it in a small saucepan. Peel the onion, halve it, slice it finely and add it to the saucepan. Add 1/2 cup of water, 2 Tbsp of sugar and 2 Tbsp of vinegar. Place it on the stove over medium heat and bring it to a simmer. Lower the heat to medium and simmer it for 1 minute. Leave it aside to marinade.
Clean the mushrooms with a clean sponge. Remove the stems and halve the caps. In a large skillet heat 1 Tbsp of olive oil over medium-high heat. Season it with chili and add the mushrooms (caps + stems). Sautee until the mushrooms become golden brown and the liquid has evaporated. Add the minced garlic and chopped thyme and cook for further 60 seconds, stirring continuously. Deglaze the pan with 1 Tbsp lemon juice and leave aside to cool down.
When the farro is cooked, drain the excess water, rinse under cold water and drain well using a colander.
Remove the excess liquid from the pickled onions and discard the beet slices.
To assemble the salad mix together the farro with the sauteed mushrooms. Add 1 Tbsp of olive oil and season with salt. Divide the salad between two plates and garnish with pickled onion ribbons.
Place the leftovers (if any) in a bowl, cover with cling film and refrigerate for up to 2 days.
If I have to imagine an ideal snack, I’d definitely pick a large cup of tea and some homemade biscuits. Simple as that! I love cookies so much, I love them in every shape, size or flavor, so it was impossible for me not to fall in love with these amazing lavender shortbread rectangles. Shortbread is a Scottish biscuit traditionally made from one part sugar, two parts butter and three parts flour. I followed these proportions but instead of butter, I used old-fashion margarine, to make them suitable for a plan-based diet. They turned out amazing, so crumbly that they simply melted in my mouth.
These lavender biscuits are so delicious and extremely easy to make. You shape the dough into a log, you refrigerate it and you cut it in thin rectangles, so you don’t need a cookie cutter to make this recipe. It’s simply fascinating how just a few basic ingredients can create something majestic.
Ingredients (for 20 biscuits):
115g margarine / vegan butter / coconut oil refined or unrefined (unrefined coconut oil will give the cookies a subtle coconut flavor) at room temperature
130g white flour
30g powdered sugar
1/2 tsp vanilla extract
1/2 tsp chopped dried culinary lavender flowers
1/8 tsp sea salt
Preheat the oven at 180C / 350F (gas mark 4).
Place the butter in a large bowl and use a mixer or a spatula to beat it until fluffy. Sift the powdered sugar, add it to the bowl and beat until smooth and creamy.
Add the salt, chopped lavender flowers and vanilla extract and mix until combined.
Sift in the flour and stir until the mixture resembles to wet sand. Mix with your finger until you form a ball of dough.
Place the dough between two cling film rectangles and shape in into a log. Press gently on the top with a cookie sheet to flatten the log slightly, then turn the log on its side and press again. Begin smoothing the sides of the log with your fingers until all the sides are as flat an possible. Refrigerate the log for 15 minutes.
After 15 minutes use a sharp knife to cut the log into 20 pieces. Place the biscuits on a parchment paper-lined tray and refrigerate for further 10 minutes.
Bake the biscuits in the preheated oven for 13 – 14 minutes, or until they become light golden brown at the bottom.
Place the lavender shortbread cookies on a wire rack to cool down and store them in an air-tight container for up to 7 days.
Undoubtedly, broccoli is one of my favorite vegetables. I love everything about broccoli, the taste, the texture, the fact that it’s so versatile. One of the most simple and yet delicious recipes with broccoli is broccoli spread. It’s extremely creamy and it’s wonderful spread on a slice of homemade bread (or tortilla, in my case). It’s so hearty and flavorful and the color is simply hypnothyc. This recipe is a great way to use the whole vegetable, stem included, so nothing goes to waste. And before I forget, all the ingredients are plant-based, so it’s suitable for a vegan diet.
Ingredients (for 6 servings):
1/2 large avocado
2 Tbsp nutritional yeast
1 garlic clove
1 tsp chopped chives
1 Tbsp lemon juice
1/8 tsp chili powder
salt to taste
Fill a medium saucepan with water, cover with a lid and bring to a boil.
Peel the broccoli stalk using a vegetable peeler. Cut the broccoli into florets and cube the peeled stalk.
When the water starts to boil, add the broccoli and simmer them for 8 minutes ( the cooking time depends on the size of the florets). Meanwhile prepare the ice bath by adding 1 cup of ice to a bowl filled with cold water. Carefully drain the broccoli and immediately place itin the ice bath. Drain the broccoli using a collander and refrigerate it for about 20 minutes.
After 20 minutes place it in the bowl of a food processor and pulse until smooth and creamy.
Add the rest of the ingredients and pulse until smooth. Give it a taste and adjust the salt. Spoon it into a bowl and refrigerate until ready to use.
I can’t remember last time I had a store-bought tortilla. I always make my own tender and delicious tortillas. These flatbreads are so easy to make, they taste incredible and they are also budget-friendly. I usually use olive oil in this recipe because I love its flavor but any other vegetable oil works just fine. Continue reading Homemade Flour Tortilla