Recipes

Preparation time: 40 min Cooking time: 30 min Per: 2 servings Ingredients: 2 large aubergines 1 tbsp Olive oil 1 spring of fresh oregano – minced 1 string of fresh thyme – minced 1 clove of garlic – minced Juice of 1/2 lemon 1/2 cup pomegranate seeds (preferable seedless) 1/4 cup of crushed walnuts 1/2 cup of vegan feta cheese (I used “Sheese” by Bute Island Foods) Salt to your taste Equipment & tools: Chef’s knife Cutting board Oven, set to 350F (fan mode) Tongs Tbsp Brush Food processor Instructions: Preheat the oven. Cut the aubergines in half and make small insertions inside (cross cut). Spread the olive oil on the cross cut side with a brush. Sprinkle oiled sides with the oregano and thyme. Bake for 30 min, cut side up, until a golden colour. Take the aubergines out of the oven, let them chill for a few minutes. Spoon out the soft flesh of the aubergine and into the food processor. Add garlic, salt and lemon juice in and process for a few seconds. Pour the mix into a bowl, sprinkle with pomegranate seeds, crushed nuts and feta cheese. Enjoy your Baked Aubergine!

Ranchero sauce is one of the most versatile and easiest to cook Mexican sauces. By cooking it yourself, not only you are 100% sure of the quality of ingredients used, but you can also regulate the “spiciness level” to your taste! Enjoy my quick video guide on how to prepare the Ranchero sauce and the text recipe version below. Let me know what do you think and which version is your favourite 😉 [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] Preparation time: 15 min Cooking time: 15 min Per: 4 servings Nutrition per serving: – 108 kCal – Fats – 7.5g – Carbohydrate – 10.5g – Proteins – 2.1 g Ingredients: 3 cups of chopped in small dice tomatoes Concasse* 2 cloves of garlic puree 1 green chili, such as serranos or jalapenos 1 tbsp dried oregano 1/2 tsp ground dry chili (up to your taste, depending on how spicy you want it to be) 1/4 cup of chopped (small dice or Brunoise) onion 2 tbsp of olive oil Salt to your taste Pepper to your taste *Tomatoes Concasse are referred to peeled tomatoes. See how to do it in a video here. Equipment & tools: Blender Chef’s knife Cutting board Large Sauté Pan Tongs Tbsp Tsp Instructions: Prepare tomatoes Concasse as in the video. Blanch them briefly in boiling water, just to unable the skin to peel off easily. Make sure not to overcook. Immediately place blenched tomatoes in ice water and peel off all the skin. Dice the tomatoes in small dice. Puree the garlic with your chef knife and a help of a little salt. Dice the onions in small or Brunoise dice (depending on how you like your onions). Dice your green chili in Brunoise cut (use disposable gloves). Take a large mixing bowl. Add there diced tomatoes, onions, garlic, oregano, chili, chili powder, olive oil, salt and pepper and mix everything up. *You might want to leave everything in a bowl for a while to unable all the ingredients to mix up better. If you choose to do it, leave the bowl in the fridge over night. Preheat the large Sauté Pan. Place all mixed ingredients inside and saute for app. 10-15 min. Season the sauce additionally if necessary. Taste! You can now use the sauce hot, or you can chill it down, refrigerate and use cold, or you can also blend it after chilling and refrigerate. It’s all about how you like it! I encourage  you to try all variations and chose the one that you prefer. Enjoy your hot Mexican Ranchero sauce!

Falafel is definitely one of my favourite vegan dishes. It is filling and delicious, and is enjoyed by omnivores as well. If your non-vegan friends are joining you for a meal, and you are not sure what to cook for them, so they do not feel under pressure to eat plant-based food – opt for Falafel! It is an ultimate go-to meal! Preparation time: 4h 10 min Cooking time: 20 min Per: 3 servings Nutrition per serving: – 785 kCal – Fats – 36g – Carbohydrate – 91g – Proteins – 28 g Ingredients: 2 cups of chickpeas 3/4 cup of diced white onion 1 clove of garlic Juice of half a lemon 3 tbsp olive oil 1/2 tbsp paprika 2 tsp salt Handful of spinach (optional) 500 gr sunflower oil Equipment & tools: Food processor Chef’s knife Frying pan with high sides Tongs Tbsp Tsp Instructions: Soak chickpeas for at least 4 hours or overnight. Put the soaked chickpeas, diced onion, garlic, lemon juice, olive oil, paprika, salt and spinach (optional) to the food processor. Mix for about 1 min, so all the large chunks disappear. Preheat the sunflower oil on the frying pan on high heat, so that when you drop food in it, it starts to fry immediately. Form little balls/disks from the falafel mixture and drop one after another in the hot oil. Fry each ball/disk until light brown. Put some paper towels in an empty bowl. Remove the ready falafels from the oil and onto the paper towel to absorb the excess oil. Once all the falafels are fried (on high heat) and soaked from the excess oil, serve them with a sauce and salad or in the wraps. Enjoy! Important note: Make sure not to add too much onions and/or spinach to the mixture, as they contain too much water and your falafels will fall apart in the oil, instead of frying up as balls/disks. Fry on high heat, so that you falafels keep the shape and do not fall apart.

Preparation time: 20 min Cooking time: 60 min Per: 4 servings Nutrition per serving: – 580 kCal – Fats – 25g – Carbohydrate – 76g – Proteins – 15 g Ingredients: 4 tbsp raw walnuts 2 tbsp nutritional yeast 1 glove of garlic 1 tbsp kosher salt 1 tbsp paprika 1 tbsp dried oregano 4 tbsp olive oil 8 medium size potatoes Equipment & tools: Food processor Small kitchen knife 8 wooden skewers Basting/pastry brush Oven Baking paper Instructions: Preheat the oven to 350˚F (175˚C). Prepare the seasoning. Add walnuts nuts (raw; don’t soak), nutritional yeast, garlic, salt, paprika and oregano to a food processor and mix/pulse until a fine meal is achieved. Wash potatoes with a brush and dry them. Push the skewer vertically through the whole potato and cut spirals by pressing the knife through the potato, parallel to the skewer. Stretch the spiral along the skewer. Brush the olive oil all over the  potatoes, covering the insides of the spirals as well as the skins. Sprinkle the seasoning mix over the potatoes. Make sure to cover all the surface. Cover the oven tray with a baking paper, place all the potato skewers on it and bake for app. 30 min, turn potatoes around and bake for another 20-30 min until the golden skin. Once ready push the potatoes off the skewers – ENJOY!