Ingredients

2 large aubergines (eggplants), cleaned
3-4 tablespoons extra virgin olive oil
1 shallot, peeled and minced
300 g plain seitan, minced
half a glass white wine
whole sea salt, just enough to taste
a few pinches of freshly ground white pepper
a few pinches of chili powder
300 g tomato puree
2 ripe tomatoes, cleaned and diced
4 sundried tomatoes (8 halves), soaked in filtered water for 10 minutes then rinsed, drained and chopped
3 handfuls of raisins, soaked in filtered water for 10 minutes then rinsed and drained
a large handful of fresh basil leaves, cleaned and chopped
a handful of fresh mint leaves, cleaned and chopped

Makes 2-4 servings. Directions

Preheat the oven to 180º C. Line a baking tray with baking parchment or kitchen foil. Cut the aubergines into halves, lengthwise. Use a sharp knife to cut all around the inside edge of each aubergine half. Remove the aubergine flesh, chop it and set aside. Reserve the aubergine skins.
Heat the oil in a heavy bottomed frying pan or wok over a medium heat and sauté the minced shallot until translucent. Add the seitan and the wine and sauté until the wine has evaporated. Season with the salt, white pepper and chili then throw in the chopped aubergine flesh, tomato puree, diced tomatoes, sundried tomatoes, raisins, lower the heat and cook for about 10-15 minutes, stirring frequently. Take away from the heat and stir in the basil and mint. Divide the mixture equally between the 4 aubergine skins then place them on the prepared baking tray. Bake for 25–30 minutes until the skins are soft and the tops lightly crisp. Remove from the oven and let cool a bit. Top with a drizzle of extra virgin olive oil and garnish with fresh basil or mint just before serving. It’s delicious and tasty both warm and at room temperature.

Ingredients

100 g beluga lentils
the juice of half a lemon
8-10 cherry tomatoes, cleaned and cut into halves
3-4 sun dried tomatoes, soaked in filtered water for 10 minutes then drained and chopped
dried mint, to taste
fresh and cleaned mint, to taste
extra virgin olive oil, to taste
whole sea salt, to taste
half a large avocado, cleaned and cut into pieces or slices

Makes 2 servings.

Directions

Wash well the lentils and cook them in filtered, unsalted water until al dente. Drain the lentils, rinse them under cold, running water then drain them and transfer them into a salad bowl. Add the lemon juice and refrigerate until completely cold. Add the cherry tomatoes, sun dried tomatoes, mint, olive oil, salt and toss. Finish with the avocado and some extra mint leaves and serve.

Ingredients

200 g cleaned cherries
300 g cleaned strawberries, cut into quarters
the juice of half a lemon
the juice of 1 orange
1 tablespoon naturale vanilla extract
2 tablespoons molasses (from whole cane sugar)
the juice of 2 cm cleaned and grated fresh ginger root
4-5 fresh mint leaves, cleaned and chopped
1/4 teaspoon of powdered cloves

Makes 2-3 servings.

Directions

Stone the cherries and cut them into halves or quarters then place them in a salad bowl with the strawberries. Add the lemon juice and orange juice, vanilla extract, molasses and ginger juice and stir. Stir in the mint and cloves and refrigerate for 2-3 hours before serving.

Ingredients

For the crust

270 g semi-whole wheat flour
40 g manitoba flour
half a teaspoon whole sea salt
120 ml extra virgin olive oil
100-120 ml filtered water

For the filling (quantities are enough for a 20-22 cm pie)

170-180 g red onions, cleaned and chopped
3 tablespoons extra virgin olive oil
2 zucchini, cleaned and cut into cubes
whole sea salt, just enough to taste
100 ml filtered water
a handful of capers, soaked in filtered water for about 20 minutes then rinsed and drained
a handful of shelled pine nuts
dried mint leaves, to taste

Directions

To make the crust, chill wheat and manitoba flour, olive oil and water, by placing them in the fridge at least 30 minutes before you start making the dough. Stir the flours and salt together in a large bowl, then add the olive oil to the dry ingredients and mix with a fork until the oil has been absorbed by the flour. Keep mixing with the fork, as your hands would be too warm, then add the water little by little, just enough to make a good grainy texture. You might not need all the water indicated in the recipe, and that’s ok, as long as the dough holds together. Cover the dough with a damp cloth and transfer it in the refrigerator for about 1 hour. Preheat the oven to 180° C.
In a pan, sauté the onions in the olive oil for a few minutes over a medium heat. Add the zucchini, salt and water, turn down the heat and keep cooking until the onions are soft and the liquid has reduced. Stir in the capers and pine nuts, add the mint and cook for another couple of minutes. Remove from the heat and set aside.
Take some of the dough out of the fridge and place it on a lightly floured surface, dust your rolling-pin with flour, roll the dough out to the desired thickness (2-4 mm). Oil the tart pan and sprinkle it with a light coating of flour. Arrange the dough in the pan, poke a few holes in the dough with a fork to let the steam escape and cover with the vegetable filling. Bake for 25-30 minutes then remove from the oven, let cool for a few minutes, unmold and serve.

Ingredients

150 g semi-whole durum wheat orecchiette
1 small bunch of asparagus, cleaned and cut into pieces
extra virgin olive oil, to taste
10-12 baby date tomatoes (or cherry tomatoes), cut into quarters
a handful of olives (I used Taggiasca), pitted and roughly chopped
1 small bunch of fresh chives, cleaned and chopped
1 small handful of fresh mint, cleaned and chopped

Makes 2 servings.

Directions

Bring a pan of plenty water to a boil, add some salt and cook the orecchiette and the asparagus until al dente (cooking times vary, but make sure you add the asparagus just 5-7 minutes before the pasta is done). Drain and rinse under cold running water. Drain again and transfer into a salad bowl. Drizzle with the olive oil and let cool. Add the tomatoes, olives, chives and mint (and a little more olive oil if needed), toss and serve cool.

Ingredients

2-3 cups filtered water
2 teaspoons dried mint
a pinch of powdered cloves (or 1-2 whole cloves)
a pinch of powdered star anise (or 1 whole star anise)
200 g whole grain cous cous (I used whole spelt cous cous)
Himalayan salt, just enought o taste
2 tablespoons raw sesame oil
2-3 handfuls of raisins, soaked in filtered water for 10 minutes then drained and pat dried
3-4 chopped medjol dates, stones removed
2 handfuls of pistachios, peeled
2 handfuls of almonds, peeled
1 teaspoon cinnamon powder
a pinch of chilli powder
seeds from 1 pomegranate
fresh mint leaves, to taste

Makes 2 servings.

Directions

First, make the spicy mint tea. Bring the water to a boil, add the mint, cloves and star anise, stir, remove from the heat and let everything infuse for about 1 minute. Filter and set aside.

Place the cous cous in a salad bowl (preferably large and low) and pour some of the mint tea over it (just enough to cover the cous cous). Cover with a lid and let the cous cous ‘cook’ for 1 to 2 minutes. Check doneness and add some more tea (which should be still very hot) if necessary, pouring it little by little. When the cous cous is ready (it should be al dente) fluff with a fork, add the salt and sesame oil and toss. Add the raisins, dates, pistachios, almonds, cinnamon, chilli and pomegranate seeds and toss again. Sprinkle with some fresh mint leaves. Serve at room temperature.

Ingredients

250 g chickpeas, soaked for 8-10 hours then cooked in filtered water with a pinch of whole sea salt (use canned chickpeas only if you really have to)
8-10 cherry tomatoes (I used black cherry tomatoes), washed and cut into wedges
4 large handfuls of fresh parsley, rinsed, pat dried and more ore less finely chopped
half a red onion, peeled and finely sliced
juice of 1 lemon
a small handful of fresh mint leaves, washed and pat dried, whole or chopped
half a teaspoon of ground cumin
chilli powder, just enough to taste
extra virgin olive oil, to taste
whole sea salt, just enough to taste

Makes 2-4 servings.

Directions

Cook the chickpeas in a pressure cooker or large pot until al dente. Rinse them under cold running water, put them in a salad bowl then let cool completely (first at room temperature, then in the fridge). In the meantime, prepare the vegetables. Once the chickpeas are chilled, add the tomatoes, the parsley, the onion, the lemon juice, the mint, the cumin and the chilli powder. Toss and sprinkle with the the olive oil and salt then toss again and serve immediately.

Ingredients

180 g whole grain farro medium-short pasta ( I used ‘torchioli’)
water and whole sea salt, just enough to cook the pasta
3 tablespoons extra virgin olive oil
1 carrot, peeled and more or less finely chopped
1 yellow pepper (stem, core and seeds removed), diced
1 long, medium-hot, sweet red pepper, Italian or Mediterranean (stem, core and seeds removed), diced
1 clove of garlic, peeled and minced
a pinch of whole sea salt
a pinch of chilli powder
1 large handful of capers, soaked in water for 10-20 minutes to remove excess salt
1 handful of fresh parsley leaves, 1 handful of fresh mint leaves, 1 handful of fresh basil leaves, washed and pat dried with a paper towel

Directions

Bring a pan of plenty water to a boil. Heat the oil in a large pan or wok over medium heat then add the carrot, peppers, garlic and salt and sauté for a few minutes (the carrot and peppers should stay crunchy). As soon as the water is boiling, add some salt and cook the pasta until al dente. Drain the pasta then put it in the pan where you previously cooked the vegetables. Rinse the capers and add them to the pasta. Sprinkle with the chilli and add a little more olive oil if needed, then  mix and sauté over medium heat for 30-40 seconds, making sure the pasta does not stick to the bottom of the pan. Remove from the heat, add the parsley, mint and basil (chopped or whole), toss and serve.

Thoughts, tips, ideas

This pasta is delicious served warm but can be also enjoyed cold as a summer picnic pasta. It can be stored in an airtight container in the fridge for up to 6-8 hours.

Ingredients

200 g pearled or semi-pearled farro, rinsed under running water (plus natural mineral or filtered water, and a pinch of whole sea salt to cook it -use 1 part farro, 2 parts water)
the juice of 1 lemon
2 large handfuls of  fresh green beans, ends trimmed, washed and cut into pieces (plus natural mineral or filtered water and a pinch of whole sea salt, to cook them)
5-6 sun dried tomatoes, soaked in natural mineral or filtered water for about 30 minutes
a handful of capers, soaked in natural mineral or filtered water for about 10 minutes
2 cloves of garlic, peeled
a small handful of fresh mint
a couple leaves of fresh basil
10-12 cherry tomatoes, washed
extra virgin olive oil, to taste
whole sea salt, just enough to taste
chilli powder, to taste

Makes 4 servings.

Directions

Put the farro and the water in a pan. Add the salt and bring to a boil over medium heat. Turn the heat down a little, cover with a lid and let cook. The farro should be ready in about 30 minutes (about 15 if you are using a pressure cooker). As soon as the farro is cooked al dente, drain well and transfer it into a large salad bowl. Pour half of the lemon juice over it, stir well and let cool (first at room temperature, then in the fridge).
In the meantime, cook the green beans in boilig salted water (5-6 minutes should be enough, do not overcook). Drain the green beans, rinse them under cold running water, pat dry and transfer them into a bowl. Add the remaining lemon juice and let cool (first at room temperature then in the fridge). Once the soaking time is over, rinse the sun dried tomatoes, pat dry them and chop or cut them. Rinse the capers and pat dry them. Mince the garlic, mint and basil. Cut the cherry tomatoes into halves or wedges. When both the farro and the green beans are cold mix them together in the salad bowl and add the remaining ingredients. Toss, sprinkle with oil, salt and chilli powder and toss once more just before serving.

Thoughts, tips, ideas

Pearled or semi-pearled farro can be substituted with whole farro or barley (pearled or whole). If you use whole grains, they need to be soaked first and of course the cooking time varies from grain to grain.

Makes about 2 cups.

Ingredients:

2 cups fresh fava beans

3 tablespoons extra virgin olive oil

2-3 pinches Himalayan salt

1 handful fresh mint

juice of 1/2 lemon

1/2 teaspoon powdered dried ginger

Ingredients

1 medium-sized celeriac
6-8 tablespoons corn flour
whole sea salt, to taste
4 tablespoons extra virgin olive oil
1 tablespoon dried mint leaves, finely crushed
1 teaspoon powdered coriander seeds

Makes 12-15 patties.

Directions

Peel the celeriac, cut it into even-sized chunks and put them in a steamer placed over a saucepan filled with water (4 cups should be enough), sprinkle with some salt, put a lid on and steam until tender (it should take 25-30 minutes). You can tell if it’s ready by piercing it with a fork. In the meantime, preheat the oven to 200° C. Remove the celeriac from the steamer, pat dry with a paper towel, and mash with a potato masher or fork (I wouldn’t use an electric beater). Let cool a bit, then add the flour, olive oil, salt to taste, mint and coriander. Mix well. Form the celeriac into patties of 3-4 cm diameter, about 1-1 ½ cm thick, keeping your hands wet all the time to prevent sticking, and place them in the oven on a sheet of lightly oiled parchment paper. Bake for about 30-40 minutes, or until golden brown and crisp on both sides.

Thoughts, tips, ideas

Simple and totally yummy, these patties are a great alternative to traditional potato patties. They’re nice if eaten warm with a pretty salad on the side but they also work beautifully as appetizers or finger foods. Just make sure to eat them right away as they will get soggy if left to sit too long.