Vegan lentils, spinach and chickpeas stew

Ingredients 4 pax

200gr raw brown lentils soak for 1 hour
150gr fresh spinach washed
100gr green peas
220gr boiled chickpeas
100gr minced yellow onions
03nos chopped garlic clove
01tbsp grated ginger
01nos teaspoon turmeric
01nos teaspoon black mustard seeds
10ml sunflower oil
Salt & pepper
Vegetable stock
2lt water
02nos carrot chopped
02nos celery stalks chopped
01nos yellow onion chopped
02nos garlic cloves chopped
04nos cloves
01nos cinnamon stick
02nos bay leaves
1/2tbsp salt
Make vegetable stock by adding all the ingredients to cold water.
Bring vegetable stock to a boil.
Reduce the heat and let it simmer.
Heat oil in a large skillet.
When hot add black mustard seed.
Let it fry for few minutes and then add turmeric.
Cook spices till raw smell is gone.
Add garlic, ginger and onions.
Fry till onion start to sweat.
Drain lentils and add it to the onions mix.
Add half vegetable stock, and stew for 20 minutes.
Add spinach and peas.
Let it stew for another 15 minutes.
Add the rest of the stock and let it stew till lentils are fully cooked.
Add chickpeas and check seasoning.
Reduce sauce, if too liquid, and serve with chapati or arabic bread.




Stuffed Indian Eggplants with Sesame-Peanut Masala


11nos Small Eggplants
50gr Toasted Sesame seeds
100gr Unsalted toasted peanuts
30gr Dark brown sugar
01nos teaspoon salt
1/2 teaspoon turmeric
01nos teaspoon chilli powder
01nos garlic clove
50gr Cilantro chopped
02nos teaspoons water
30ml Vegetable oil
50ml Water
Wash eggplants
Cut 01cm of the eggplants stems
Make a cross incision on the eggplants keeping 1/2cm from the stem.
Put sesame, peanuts, sugar, salt, turmeric, chili powder and garlic in a blender and grind the ingredients to form a paste.
Put the mix in a bowl and add the cilantro and the 02 teaspoons of water to form a paste.
Fill the eggplants with the paste making sure to spread it between the cross incision.
Pour the oil in a non stick pan when hot add the eggplants in a single layer.
Fry it for few minutes on each side and add 50ml water.
Cover the pan and cook for 20 minutes or till eggplants are soft.
Serve with steam rice, pickles, yoghurt, sliced cucumber, sliced tomato and lime.

Moringa and Shallot Sambar


Sambar Powder recipe

90 gm Channa Dal / Bengal Gram
90 gm Skinned Urad Dal / Black Lentils
60 gm Toor Dal / Yellow Lentils
30 gm Coriander seeds
10 nos. Dry Red Chilies
2 gm Fenugreek Seeds
2 sprigs Curry leaves
4 gm Cumin Seed
Pinch Asfotieda
3 gm Turmeric
Dry roast channa, toor and urad in skillet with red chillies.   As it gets toasty aroma, add the fenugreek, cumin & coriander seeds.  Let them get aromatic and lightly golden color.   Add turmeric pieces and asefotieda,  Cook for five more minutes at low heat.  Remove mix and cool in a pan.  Blend into fine powder in a coffee grinder.  Store in air tight container.
Moringa and Shallot Sambar
40 ml Corn Oil
3 gm Mustard Seeds
1 pc Dry Red Chili
1 pc Fresh Green Chili
2 sprigs Curry Leaves
30 gm Peeled Garlic
60 gm Sliced Red Onion
100 gm Peeled Shallots
1 gm Turmeric Powder
60 gm Sambar Powder
200 gm Toor dal (washed) / Yellow Lentils
200 gm Moringa / Drumstick
500 ml Water
15 gm Salt
10 gm Coriander Leaves
Heat oil in a sauce pan.  Add mustard seeds, curry leaves, chilies and wait until the mustards crackle.
Add garlic, shallot and cook until lightly colored to golden brown.
Add turmeric and sambar powder.  Cook till a toasty aroma of the chilies emanates.   Add the washed toor dal and water.
Add the moringa.
Let it simmer until the lentils are fully cooked.
Season with salt and serve hot garnished with coriander leaves.

Stuffed Zucchini and Eggplants with Red Quinoa and Amaranth.

50gr Red Quinoa
20gr Amaranth
270gr Red Peppers
250gr Yellow Peppers
430gr Zucchini cut lengthways
130gr Chopped eggplants
01nos Medium size chopped onion
30ml EVO oil
02nos Minced garlic
20gr mix chopped parsley and chives
Salt & Pepper
Preheat the oven at 180C.
Prepare the vegetables.
Cut the top off the bell pepper and set it aside.
Remove the seeds inside the bell pepper, keep it aside.
Scoop out the flesh inside the Zucchini, leaving a boat shaped ready to fill.
In a baking dish arrange the bell peppers, zucchini boats and the top of the pepper, Season and drizzle 20ml of EVO oil.
Bake the vegetables till almost soft around 20 minutes at 180C.
In the meantime add the other 10ml EVO oil in pan.
When hot add garlic and onions, saute’ till translucent .
Add the eggplants, zucchini flesh and cook for 10-15 minutes.
When ready keep it aside.
Boil red quinoa in salted water till soft and fluffy, do the same with amaranth.
When ready divide the stuffing.  Mix half with quinoa and the other half with amaranth.  Add parsley, chives and season each mixture.
Place mixed stuffing in the vegetables and bake at 180C for 10 minutes.
Serve warm or chilled.

Stuffed eggplants


04nos eggplants
08nos thick(1cm) slices of Camembert, Fontina, Halloumi or Mozzarella
08nos slices tomatoes
10ml EVO oil
Salt & Pepper
Basil leaves to decorate
Wash eggplants.
Make 4 length wise cut running down the eggplant.
Season and arrange the eggplants on a baking dish.
Alternate 01 slice of cheese and 01 slice of tomato for each slice.
Fill all the eggplants.
Brush eggplants with OVO oil.
Bake at 180C for 20 minutes or till eggplants are cooked.
Decorate with fresh basil leaves.
Asparagus and eggs

Asparagus and eggs


300gr washed asparagus
02nos boiled and grated eggs
10gr shaved parmesan cheese
05ml EVO oil
Salt & pepper
Boil or steam asparagus for 10min.
Cool down asparagus.
On a plate arrange asparagus.
Strew eggs on asparagus.
Add shaved parmesan cheese and season.
Drizzle with EVO oil

Potatoes and Zucchini Rosti

Ingredients 4pax

350gr grated peeled potatoes
200gr grated zucchini
01nos egg
100gr breadcrumb
20ml vegetables oil
Salt & pepper
For cherry tomatoes salad
200gr red and orange cherry tomatoes cut in 1/4
01nos medium size peeled and sliced cucumber
01nos medium size carrot peeled and grated
10nos basil leaves
10ml EVO
Salt & pepper
In bowl mix together potatoes, zucchini, egg, breadcrumb, salt and pepper.
Heat vegetables oil in a skillet.
Put 1 spoon and 1/2 of mix in the oil and press a bit to flattened  out
Fry 2-3 rosti at a time.
Fry 5 minutes per part.
For salad
Toss tomatoes, carrots and cucumber together, adjust seasoning.
Serve with the rosti.

Ratatouille on buckwheat


02nos medium size eggplants
02nos medium size zucchini
03nos beefsteak tomatoes
02nos medium size potatoes
200gr buckwheat
05nos sliced in 1/2 diamond shallots (if not available use 1chopped shallots)
250ml vegetable stock or water
02nos garlic cloves thinly sliced
15ml EVO oil
02nos tbsp breadcrumb
Salt & pepper
Preheat oven 180C
Slice eggplants, zucchini, tomatoes and potatoes 1/2cm thick and  horizontally.
Spread buckwheat on baking dish, top it with shallots and garlic.
Alternate each vegetable till you cover buckwheat.
Sprinkle with salt and pepper.
Drizzle EVO oil.
Add 1/2 of vegetables stock or water.
Cover with tinfoil.
Bake for 20-25 minutes.
Add more vegetable stock or water if necessary.
When vegetables are fully cooked sprinkle with breadcrumb and bake for an extra 5 minutes.
Make sure the liquid is fully absorbed.
Serve hot.

Lactose free asparagus quiche


200gr flour
100gr dairy free butter
70ml cold water
Salt & pepper
300gr asparagus steamed
200ml almond milk
02nos eggs
Prepare the base by mixing together butter and flour.
Add water slowly to bring the dough together.
Spread quiche dough on a baking dish or a 24cm cake mold.
Arrange on top asparagus.
Mix together milk, eggs and adjust seasoning.
Pour milk mix on asparagus.
Bake for 30-35 minutes.
Serve it warm or room temperature.
Saute artichokes and potatoes

Saute artichokes and potatoes

Ingredients for 4pax

06nos medium size artichokes hearts( cut in 1/4)
04nos medium size potatoes( cut in cubes almost the same size of artichokes)
02nos minced garlic cloves
10nos mint leaves
10ml EVO oil
10ml dry white wine
100ml water
Salt & pepper
Heat EVO in a skillet.
Add garlic and let it sweat for a minute.
Add artichokes and potatoes.
Season with salt and pepper.
Pour wine and let it evaporate( when the smell of alcohol is gone the wine is fully evaporated).
Reduce heat and cook till fully cooked.
If necessary add water gradually to finish the cooking.
When ready sprinkle with mint.


Ingredients 6pax
200gr semolina
01lt water
5-6nos curry leaves
02nos bay leaves
01nos teaspoon mustard seeds
80gr chopped shallots
01nos small green chili
10ml vegetable oil
100gr small diced carrots
150gr green peas
180gr small diced eggplants
Coriander to garnish
Salt & pepper
In a non stick pan heat oil.
When oil is hot add mustard seeds.
Cook the seeds till they start to pop.
Add curry leaves, chili, bay leaves and shallots.
Fry for few minutes.
Add vegetables, season and add 200ml of water.
Cook the vegetables half way through.
Add semolina, keep stirring.
Add the rest of the water.
Cook till semolina is fully cooked.
Serve with pickle or chutney and garnish with coriander.


Rice salad or Insalata di riso

Ingredients 4pax
300gr rice carnaroli boiled
150gr steamed edamame
01nos small cucumber diced
01nos small carrots grated
100gr cherry tomatoes sliced in half
60gr diced red bell pepper
60gr diced yellow bell pepper
15ml EVO oil
Salt & pepper
In a bowl mix together cold rice, edamame, cucumbers, carrots, tomatoes and bell peppers.
Season and add EVO.

Paratha filled with white radish or Mooli

Ingredients 12 pieces

600gr wholewheat flour / Atta
300ml room temperature water
40ml corn oil
10gr salt
300gr grated white radish
01nos green chili
01 tbsp chopped coriander
01 teaspoon corn oil / butter for each paratha
Knead flour with salt, corn oil and for last add water  till you form a  firm dough.
Rest for 01 hour.
For filling
In a bowl mix radish with salt and chopped green chili.
Let it rest for 15 minutes.
Squeeze excess water from the radish.
Make paratha.
Divide dough in 12 pieces of 90 grm each.
Roll each dough in a circle about 18cm diameter.
Divide the filling in each circle and place it in the middle of each one.
Gather the edges of the dough to enclose the filling.
Remove as much air as possible from inside than pinch to seal
Flatten the ball into a circle using your hand
Turn the dough over so the sealed side is facing down
Use a rolling pin to roll it out to about 1/2cm thick.
Repeat with the rest.
Place one paratha into the fry pan and cook the first side for 3-4 minutes or till golden brown.
Flip it to the other side and do the same.
Add oil or butter to finish.

Enjoy it hot, with pickles and yoghurt.


Baked butternut squash filled with buckwheat risotto

Ingredients for 4pax

02nos butternut squash sliced in half horizontally
200gr buckwheat
100gr carrots brunoise
200gr eggplants brunoise
150gr zucchini brunoise
50gr shallots julienne
02nos minced garlic cloves
20gr chopped parsley.
Salt & pepper
10ml EVO oil +02 tbsp to drizzle on squash
Preheat oven to 200C.
Salt and pepper butternut squash and drizzle 02 tbsp evo oil.
Bake in the oven till soft, around 25 minutes.
In a non stick pan heat 10ml evo oil.
Add shallots and garlic and let it sweat for few minutes.
Add all the other vegetables.
Saute till soft, around 10-15 minutes.
Adjust seasoning and sprinkle with parsley.
Boil buckwheat till soft.
Add buckwheat to vegetables.
Fill each half squash with vegetables buckwheat and serve.

Aloo gobi (potato and cauliflower)

Ingredients 4 pax

1 medium size cauliflower cut into small florets
1 medium onion chopped
2 medium potato cubed
2 medium tomato chopped
1 1/2 teaspoon garlic and ginger paste
3 teaspoon turmeric
1/4 teaspoon garam masala powder
1/4 teaspoon chilli powder
1/2 teaspoon cumin seeds
4 teaspoon oil
Salt to taste
Fresh chopped coriander

Heat 2 teaspoon of oil in a pan.
Add the cauliflower florets and fry for 5 min and then add the potatoes.
Fry at medium flame for 10-15 min till cauliflower and potatoes are half way cooked.
Drain on a tissue paper and set aside.
In the same pan heat 2 teaspoon of oil and add cumin seeds and let them crackle.
Add the onion and cook till translucent.
Add the garlic-ginger paste and fry till raw smell goes away.
Add chopped tomatoes and cook for another 2 min.
Add turmeric powder,red chilli and garam masala.
Cover the pan and let the masala cook for 10 min.
Add the cauliflower and potatoes adjust the flavour with salt and cook for another 10 min till the potatoes and cauliflower are cooked.
Serve sprinkle with coriander.

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