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Ingredients
3-4 tablespoons extra virgin olive oil (and a little more when ready to serve)
1 white onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1 small carrot, cleaned and finely chopped
1 celery stalk, cleaned and finely chopped
13-15 Piccadilly tomatoes (or other baby tomatoes), cleaned and diced
half a large yellow pepper, cleaned and diced
1 teaspoon [...]
Posted in: autumn, cooked, sauces, savoury, seitan, sprouts, summer, winter
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Ingredients
2 large potatoes, peeled, cut into slices then into quarters
a handful of kalamata olives, stones removed
a handful of sango radish sprouts, cleaned
whole sea salt, just enough to taste
extra virgin olive oil, to taste
a little lemon juice
a little rice or apple vinegar
a few pinches of nori flakes
freshly ground white pepper, to taste
Makes 2 servings.
Posted in: autumn, cooked, gluten-free, salads, savoury, seaweeds, spring, sprouts, summer, vegetables, winter
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Ingredients
200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained
150 g quinoa, washed under cold running water
half a red pepper, cleaned and cut into cubes
half a yellow pepper, cleaned and cuto into cubes
8-10 cherry tomatoes, cleaned and cut into quarters
1 carrot, cleaned and cut into [...]
Posted in: beans and legumes, gluten-free, grains, lunch-box, picnic, salads, savoury, summer, vegetables
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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 [...]
Posted in: lunch-box, pasta, picnic, salads, savoury, spring, vegetables
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Ingredients
half a cup quinoa, rinsed under running water
filtered water and a pinch of whole sea salt (to cook the quinoa)
1 medium zucchini, trimmed, peeled and sliced
half a head of Romanesco broccoli, washed, broken into bite-sized florets and cooked in salted boiling water for 3-5 minutes (they should stay crunchy)
a large handful of green olives, [...]
Posted in: autumn, lunch-box, salads, savoury, vegetables
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