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Ingredients: 4 small/medium carrots, halved 4 small/medium beets, greens/stems cuts off 2 celery ribs, chopped 1 avocado, chopped ½ tsp. fresh ginger, minced 1 Tbsp. fresh cilantro, chopped 1 Tbsp. toasted sesame seeds 1 tsp. fresh lemon juice 3 Continue reading Beet Salad
Ingredients: 1/2 cup plus 2 tablespoons olive oil 1/3 cup soy sauce 2 tablespoons mirin 2 tablespoons peeled and minced fresh ginger (from about a 2-inch piece) 1 tablespoon rice vinegar 2 teaspoons packed light brown sugar 2 medium garlic Continue reading Tempura-Glazed Sweet Potatoes with Crispy Panko
Ingredients: 1 garlic clove, minced ¼ cup finely chopped pitted black olives 1 tbsp. finely chopped parsley leaves 1 tbsp. red wine vinegar ¼ cup olive oil pinch of crushed red pepper flakes salt and pepper 2 cans cooked cannellini Continue reading White Beans with Black Olive Vinaigrette
Ingredients: 2 pounds red potatoes, washed and sliced ¼” thick ½ pound bacon, chopped 1 medium yellow onion, vertically sliced 2 Tablespoons whole grain or dijon mustard 6 Tablespoons apple cider vinegar ¼ teaspoon freshly ground black pepper 2 scallions, Continue reading Warm German Potato Salad
Ingredients: 2 cups chopped/minced venes (dried gabi stalk) 2 cups coconut milk 1 cup coconut cream 1 cup ground kuyta (octopus) 1 clove minced garlic salt to taste Cooking Instructions: Soak venes for at least 30 minutes and chop thoroughly. Continue reading Venes Kan Kuyta
Ingredients: 3 large sweet potatoes 6 flour tortillas 100g fresh baby spinach 180g white cheese (it’s looks like feta cheese but it’s slightly different) 60g cheddar pepper olive oil Cooking Instructions: Boil some water and cook the potatoes according to Continue reading Veggie Flautas with Sweet Potatoes and Spinach
Ingredients: 1 large red pepper, deseeded and finely diced 2 sticks celery, thickly sliced 6 salad onions, thickly sliced 1 garlic clove, finely chopped 1tsp chopped fresh rosemary or thyme leaves Sea salt and freshly ground black pepper Dash of Continue reading Vegetable Parcels
Ingredients: For the fresh pasta: 300 grams plain flour (if you have tipo ’00 is great) 3 free range medium eggs For the lasagna: 1 red pepper, half diced, half sliced 1 courgette, sliced into approx. 1 cm think slices Continue reading Vegetable Lasagna – fresh pasta
Ingredients: 1 medium size patola (luffa or sponge gourd), peeled and sliced 1 small pack of misua (thin flour noodles) 1 cup mock chicken julienne ½ cup dried shiitake mushrooms, soaked and sliced (optional) ¼ head garlic, crushed and roughly Continue reading Vegan Ginisang Patola
Ingredients: 1 12 oz. package soft Silken Tofu 2 garlic cloves Juice of ½ a medium lemon 2 tablespoons of cashews ½ teaspoon of dill 1 ½ teaspoons salt 1 cup of water 3 Romaine Hearts washed 1 cup croutons Continue reading Vegan Ceasar Salad