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Ingredients
3-4 tablespoons extra virgin olive oil
half a shallot, peeled and minced
350 g raw pumpkin pulp, cut into cubes
350-400 ml filtered water
whole sea salt, just enough to taste
freshly ground white pepper, to taste
1 yellow pepper, cleaned, peeled and diced
fresh, cleaned oregano, for garnish
dehydrated red peppers, for garnish
Makes 2 servings.
Posted in: autumn, cooked, dehydrator, gluten-free, lunch-box, savoury, soups, summer
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Ingredients
2 whole wheat friselle
320-350 g fresh ripe tomatoes, sliced or cut into pieces
dried oregano, to taste
fresh and cleaned basil, to taste
extra virgin olive oil, to taste
whole sea salt, just enough to taste
Makes 2 servings.
Posted in: lunch-box, picnic, salads, savoury, spring, summer, vegetables
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Ingredients
For the seitan balls
130 g red lentils
300 ml filtered water
250 seitan sausage, minced
100 g plain seitan, minced
1 garlic clove, peeled and minced
3 tablespoons extra virgin olive oil
2 tablespoons flax seeds
2 tablespoons breadcrumbs (from wholemeal bread)
a pinch of whole sea salt
a few fresh thyme sprigs, cleaned
2 teaspoons dried oregano
freshly ground white pepper, to taste
half a teaspoon [...]
Posted in: baking, beans and legumes, cooked, finger food, lunch-box, sauces, savoury, seitan, spring, vegetables
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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
For the seitan ragù
3-4 tablespoons extra virgin olive oil (and 2 more when ready to serve)
half an onion, peeled and finely chopped
1 small carrot, cleaned and finely chopped
1 celery stalk, cleaned and finely chopped
1 teaspoon powdered vegetable stock
whole sea salt, just enough to taste
150 ml white wine
350 g seitan, finely chopped (you can use a [...]
Posted in: sauces, savoury, spicy, spring, vegetables, winter
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Ingredients
1 large leek, cleaned and chopped
3-4 tablespoons extra virgin olive oil
freshly ground black pepper, to taste
200 g semi whole wheat flour
100 g whole rice flour
a quarter of a teaspoon cinnamon powder
half a teaspoon whole sea salt
2 tablespoons cornstarch
1 teaspoon baking soda
2 teaspoons cream of tartar
a few pinches of dried oregano
70 ml extra virgin olive oil
200 [...]
Posted in: autumn, baking, breakfast and brunch, cupcakes and muffins, finger food, lunch-box, picnic, savoury, vegetables, winter
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Ingredients
4 peppers (I used yellow peppers), washed
150 g semiwhole rice (I used Carnaroli), rinsed under cold running water
150 g seitan, finely chopped
1 zucchini, cleaned and cut into cubes
8-10 cherry tomatoes, cleaned and cut into quarters
a handful of capers, soaked in filtered water for 10-15 minutes then rinsed and drained
a handful of raisins, soaked in [...]
Posted in: autumn, grains, lunch-box, picnic, savoury, summer, vegetables
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Ingredients
1 garlic clove, peeled
a pinch of whole sea salt
a pinch of white pepper
a pinch of chili powder
6-8 tablespoons extra virgin olive oil
juice of 1 lemon
fresh thyme leaves, to taste
fresh oregano, to taste
250-300 g plain seitan, broken into small, bite-sized chunks
Makes 2 servings (or more if served as finger food).
Posted in: autumn, finger food, savoury, spring, summer, winter
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Makes 2-4 servings (1 pizza).
Ingredients:
For the almond-basil pesto
1 clove garlic
fresh basil leaves (a good handful)
almonds (a good handful)
6 tablespoons extra virgin olive oil
whole sea salt (to taste)
For the tomatoes
4-5 tomatoes (I used Piccadilly, an italian variety. Any other plum tomato, like San Marzano, would work just fine. And I wouldn’t mind trying with cherry tomatoes)
extra [...]
Posted in: baking, cooked, pizza, savoury, spring, summer
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VERSIONE ITALIANA