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Ingredients 250 g tempeh, cut into cubes 2 tablespoons turmeric powder 1 tablespoon curry powder Himalayan salt, just enough to taste extra virgin olive oil, just enough to taste 1 garlic clove, peeled 150 g black Venus rice 1 bunch of fresh asparagus, cleaned and cut into pieces sesame oil, just enough to taste the […]

Posted in: beans and legumes,cooked,gluten-free,grains,lunch-box,picnic,rice,salads,savoury,spicy,spring,summer,tempeh,vegetables


Ingredients 150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO-free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry powder 1 teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long […]

Posted in: beans and legumes,cooked,gluten-free,picnic,salads,savoury,soy,summer,vegetables


Ingredients 250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2-3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder […]

Posted in: autumn,breakfast and brunch,finger food,lunch-box,savoury,soy,spicy,spring,summer,terrines,tofu,vegetables,winter


Curried Pumpkin and Carrot Soup

by Alice on febbraio 11, 2008

Is there anything more hearty and restorative than a bowl of soup, especially in the colder months? I think carrot and pumpkin go perfectly well together. If you’ve never combined them in a soup before, give it a try. It has a wonderful, vibrant colour and tastes of naturally sweet vegetables with a hint of spice and […]

Posted in: cooked