Ingredients

200 g cooked lentils
200 g pomegranate kernels
whole sea salt, just enough to taste
extra virgin olive oil, to taste
the juice of half a lemon
2 tablespoons apple vinegar
1 tablespoon rice malt syrup
1 teaspoon cumin powder
1 teaspoon coriander powder
a large handful of fresh parsley, cleaned and chopped

Makes 2 servings.

Directions

Combine the lentils and the pomegranate kernels in a sald bowl. Add the salt, olive oil, lemon juice, apple vinegar and rice malt syrup and toss. Stir in the cumin and coriander, finish with the chopped parsley, toss and serve slightly cold or at room temperature.

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 green pepper, cleaned and diced
a large handful pf fresh parsley, cleaned and finely chopped
1 small garlic clove, peeled and finely chopped
1 teaspoon cumin seeds, toasted then ground into powder
freshly ground white pepper, to taste

Makes 2 servings.

Directions

Cook the chickpeas until al dente. Rinse them under cold running water, drain well and let cool. In the meantime, combine the soy yogurt, olive oil, curry powder, turmeric and salt in a bowl and whisk until smooth. When the chickpeas are completely cold, transfer them into a sald bowl, add the cucumber, green pepper, parsley and garlic and toss. Stir in the spiced soy yogurt, add the cumin and white pepper, toss again and refrigerate. This salad is best served very cold.

Ingredients

1 handful of fresh parsley, cleaned and chopped
a 3 cm piece of fresh ginger root, peeled and chopped
a 1-2 cm piece of a fresh chilli, cleaned and chopped
1 handful hazelnuts, shelled and chopped
a 2-3 cm piece of a fresh spring onion, cleaned and chopped
1 tablespoon nori flakes
4-5 tablespoons extra virgin olive oil
1 tablespoon shoyu
1 tablespoon lemon juice
a pinch of whole sea salt
1 tablespoon filtered water
1 white beet, cleaned and cut into thin slices
raw hazelnut oil, to taste

Makes 2 servings.

Directions

In a bowl, mix very well all ingredients except the beet slices and hazelnut oil. Arrange the beet on a plate, garnish with the hazelnut mixture and drizzle with the hazelnut oil before serving.

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 food processor)
100 ml filtered water
500 g tomato puree
1 teaspoon rice malt syrup
1-2 teaspoons dried thyme
1-2 teaspoons dried oregano
a small handful of fresh parsley, cleaned and finely chopped
chili powder, to taste
freshly ground white pepper, to taste
paprika, to taste

Makes about 6 servings (you can refrigerate it for up to 2 days or freeze it and save it for later).

For the polenta

500 ml filtered water
500 ml vegetable stock
a few pinches of whole sea salt
150 g fine cornmeal

Makes 2-3 servings.

To complete

freshly ground black pepper, to taste

Directions

To make the seitan ragù, heat the olive oil over medium heat in a large heavy-bottomed saucepan. Add the onion, carrot, celery, vegetable stock and salt and sweat until the vegetables are slightly soft and translucent. Add the wine and the seitan and cook for a few minutes, stirring continuously, until the wine has evaporated. Pour the water and tomato puree, add the rice malt syrup, the herbs and spice and stir well. Simmer over low heat for about 1 hour. Remove from the heat, add 2 tablespoons of extra virgin olive oil and stir.
To make the polenta, heat the water and vegetable stock in a heavy-bottomed saucepan and bring to a boil. Add the salt and whisk in the cornmeal until fully incorporated, stirring constantly (use a wooden spoon).
Lower the heat and cook, stirring almost continuously, for about 15 minutes or until you reach a velvety texture. Remove from the heat and divide the polenta between individual serving bowls, spoon the warm seitan ragù on top, sprinkle with black pepper and serve.

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 cubes
2 hanfuld black pitted olives, chopped
a handful of fresh parsley, cleaned and finely chopped
a handful of fresh basil, cleaned and finely chopped
extra virgin olive oil, to taste
whole sea salt, just enought to taste

Makes 4 servings.

Directions

Cook the chickpeas in unsalted water (add the salt to the pot when the chickpeas are almost completely cooked as salt hardens the outer layer). Cook the quinoa al dente in lightly salted water in a separate pot. Drain well and let cool. When the chickpeas are cooked, rinse them under cold, running water, drain well and let cool. Once the quinoa and chickpeas are cold, transfer them into a sald bowl the stir in the red and yellow pepper, tomatoes, carrot, olives, parsley, basil and toss. Season with the olive oil and salt, mix well and serve.

Ingredients

For the borlotti balls

150 g dried borlotti beans, washed under cold running water, soaked for 8-10 hours then rinsed
50 g wheat gluten
3 tablespoons golden flax seeds, finely ground
4 tablespoons nutritional yeast flakes
2-3 tablespoons extra virgin olive oil
2 cloves of garlic, peeled and finely chopped
3 tablespoons tamari
4-6 tablespoons oat milk (unflavoured and unsweetened)
whole sea salt, just enough to taste
a large handful of fresh parsley, cleaned and finely chopped

For the vegetable stew

4-5 tablespoons extra virgin olive oil
4-5 carrots, cleaned and sliced
half a medium (or 1 small) butternut squash, cleaned and cut into small pieces
400-450 ml filtered water
50 -60 ml oat milk (unflavoured and unsweetened)
half a teaspoon vegetable bouillon powder
freshly ground black pepper, just enough to taste
chili powder, just enough to taste
half a teaspoon powdered turmeric
whole sea salt, just enough to taste
1 teaspoon dried oregano
1 teaspoon dried thyme

Makes 4 servings (12-15 balls) 

Directions

Cook the beans in plain fresh water until tender (you can use a pressure cooker or large pot). Preheat oven to 170°  C. Drain, rinse under running water, drain again and transfer into a large bowl. Mash the borlotti with a potato masher. Add wheat gluten, flax seeds, nutritional yeast, oil, garlic, tamari, oat milk, salt, parsley, and mix well until everything is combined. Roll into balls (wet your hands now and then), line a baking tray with parchment-paper, and bake for 30-35 minutes. In the meantime, to make the vegetable stew, heat the olive oil in a large casserole over medium-high heat, add carrots and squash and sauté for 5-10 minutes, stirring often. Add water, oat milk, vegetable bouillon powder, black pepper, chili powder, turmeric, salt, oregano, thyme, and sauté for about 5 more minutes. Reduce the heat to low, cover and simmer for 30-35 minutes. Remove the lid and continue cooking until much of the liquid has evaporated, stirring occasionally. Turn off the heat.
When the balls are ready, remove them from the oven and let cool a bit. Add them to the vegetable stew. Cook over low heat for another 15-20 minutes and serve.

Ingredients

half a small head of cooked Romanesco broccoli (which should be about 180-200 g)
215 g cooked whole Baldo rice (which is about 150-170 g uncooked), preferably al dente
1-2 tablespoons raw sesame oil
1 tablespoons tahin
half a teaspoon powdered coriander seeds
half a teaspoon powdered cumin
half a teaspoon dried ginger powder
freshly ground black pepper, just enough to taste
whole sea salt, just enough to taste
a small handful of parsley leaves, preferably fresh, cleaned and finely chopped
1 teaspoon cleaned and chopped chives, preferably fresh
2 tablespoons white sesame seeds
2 tablespoons ground white sesame seeds (you can grind them yourself in a spice or coffee grinder)

To complete

3 handfuls of peeled almonds
1 tablespoon flakes of nutritional yeast

Makes 16-18 balls.

Directions

Using a potato masher or fork, mash the broccoli until no large pieces remain. Transfer the broccoli mash into a large bowl, add the cooked rice, sesame oil, tahin, spices, salt, parsley, chives and sesame seeds (whole and ground) and stir well to combine all ingredients. To shape the balls, wet your hands with a little water to prevent the mixture from sticking. They should be slightly smaller than a golf ball. Set the balls aside on a sheet of parchment paper or a tray. In a coffee grinder, finely grind the almonds with the nutritional yeast. Roll the rice balls in the almond-yeast powder and serve at room temperature.

Ingredients

100 g dried and peeled chestnuts, soaked in filtered water for 20 minutes
1 medium celeriac, peeled and cut into pieces
whole sea salt
6 tablespoons extra virgin olive oil
Himalayan salt, just enough to taste
400 ml filtered water (you can use all or part of the leftover cooking water you used to steam the celeriac)
400 ml plain and unsweetened oat milk
freshly ground black pepper, just enough to taste
hazelnut oil, to taste
fresh parsley leaves, to taste

Makes 2-4 servings.

Directions

Boil the chestnuts in filtered, slightly salted water until very tender (it will take no less than 30 minutes), then rinse them under cold running water and rub off any dark skins. In the meantime, place the celeriac bits in a steamer fitted over a saucepan, add enough water to reach the bottom of the steamer and sprinkle with some salt. Bring to a boil then reduce the heat and steam just until tender (it will take about 15 minutes). Remove the celeriac from the heat and transfer it in the bowl of a food processor, add the chestnuts, olive oil, Himalayan salt, water and oat milk and process until very smooth. Add some more water or milk if you like a runnier soup (using milk only will make the texture a bit richer). Reheat the soup if necessary, then stir it into serving bowls, sprinkle some black pepper and hazelnut oil over it and garnish with the parsley leaves.

Ingredients

For the rocket pesto

4-6 handfuls of fresh rocket, washed and pat dried
2 small handfuls of fresh parsley, washed and pat dried
1 garlic clove, peeled
6 tablespoons extra virgin olive oil
1 teaspoon apple vinegar
a pinch of whole sea salt
a pinch of chilli powder
2-3 handfuls of hazelnuts (and a few more for garnish)
6 sundried tomatoes, soaked in filtered water for about 10 minutes

For the pizza base

1 cup kamut flour
1/4 cup natural mineral or filtered water
1 tablespoon extra virgin olive oil
a pinch of whole sea salt
1 teaspoon cream of tartar

Makes 1 pizza.

Directions

Finely chop the rocket and parsley, mince the garlic and transfer everything into a bowl. Season with the olive oil, vinegar, salt and chilli and mix well. Coarsely chop the hazelnuts and add them to the bowl. Pat dry the soaked tomatoes, coarsely chop them, and combine them with the rest of the ingredients. Mix again then refrigerate until use.

Preheat the oven to 180° C. Sieve the flour, salt and baking powder on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. In a large bowl, combine flour, baking powder, and salt. Mix the water with oil and slowly pour into the flour’s well. Using your hands, fold the flour into the water until mixture comes together. If it’s too wet and sticky, add some more flour. Knead for about 5 minutes and form a ball. Place the dough in a floured bowl, cover it with a damp cloth and let it sit in a warm place for 10 minutes. Turn the dough out on a lightly floured board, and dust your hands, the dough, and the rolling pin with a little flour before rolling the dough out. While rolling it to the desired thickness, dust with more flour if necessary. When you have reached the desired thickness, poke a few holes with a fork then fit you pizza to a pizza pan or an ordinary oven tray covered with an oiled sheet of parchment paper. The pizza is now ready to be cooked.

Place the pizza base in the oven and bake for 10-15 minutes (baking time will depend on the thickness of the base). Remove from the oven, let cool and spread the rocket pesto all over the pizza in a nice layer. Garnish with some hazelnuts (whole or chopped) and serve.

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

250 g brown lentils, soaked for at least six hours then cooked in natural mineral or filtered water with a pinch of whole sea salt (used canned lentils, if you really have to)
water and whole sea salt, to cook the lentils
2 cucumbers, ends cut off, washed, peeled and diced
1 red pepper, core and seeds removed, washed and diced
2 large handfuls of fresh parsley, coarsely chopped
1 red onion, peeled and diced
1 clove of garlic, peeled and finely chopped
extra virgin olive oil, to taste
apple vinegar, to taste
whole sea salt, just enough to taste
ground white pepper, just enough to taste
chilli powder, to taste

Makes 4 servings.

Directions

Cook the lentils in a pressure cooker or large pot until al dente. Rinse the lentils under cold running water, put them in a salad bowl then let cool completely (first at room temperature, then in the fridge) before adding the cucumbers, pepper, parsley, onion and garlic. Toss and add the olive oil, vinegar, salt, pepper and chilli powder. Toss again then trasfer into the fridge to cool for at least half hour. Serve chilled.

Ingredients

180 g mezze maniche kamut pasta or other short pasta
water and whole sea salt, just enough to cook the pasta
3 tablespoons extra virgin olive oil
1 large carrot, peeled and more or less finely chopped
2 cloves of garlic, peeled and more or less finely chopped
a pinch of whole sea salt
8 zucchini flowers, washed, stems and pistils removed, and cut into halves or 4 parts, lengthwise
a pinch of powdered saffron, mixed with 1 tablespoon natural mineral or filtered water
2 handfuls of fresh parsley 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 chopped carrot, garlic and salt and sauté for a few minutes (the carrot should stay crunchy). When 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 cooked the carrot and garlic, add the saffron and, if you think it’s necessary, a tiny little more olive oil. Stir in the zucchini flowers and sauté for another few seconds, making sure the pasta does not stick to the bottom of the pan. Remove from the heat, add the parsley leaves (chopped or whole), toss and serve. 

Thoughts, tips and ideas

This pasta is good warm but equally delicious cold, too, so it can be perfect for a summer picnic. You can keep it in an airtight container in the fridge for up to 6-8 hours.

Ingredients

200 g fresh green beans, ends trimmed (plus natural mineral or filtered water and a pinch of whole sea salt, to cook them)
1-2 teaspoons poppy seeds

For the dressing

2 cloves of fresh garlic, peel removed
2-3 cm of fresh ginger root, skin removed
2 handfuls of fresh parsley
juice of 1 lime
4 tablespoons extra virgin olive oil
a pinch of whole sea salt

Makes 2 servings.

Directions

Cook the beans in boiling water for 6-8 minutes (don’t overcook them). Drain, rinse under running water, pat dry  if necessary with some kitchen paper, transfer into a salad bowl and let cool (first at room temperature, then in the fridge).

To make the dressing, mince the garlic and the ginger. Wash and finely chop the parsley. Transfer garlic, ginger and parsley into a bowl, add the lime juice, olive oil and salt and mix well. Keep in the fridge until ready to use.

Pour the dressing over the beans, add the poppy seeds, and mix it all together (I suggest using your fingers). Check whether the dressing needs some extra olive oil. Divide between serving plates and enjoy. This makes a great, light and flavourful side dish.

‘Blogging-wise’ I’ve been rather lazy in the past few days but I’m back with a recipe for an easy late-winter, early-spring comforting soup. This has a smooth, velvety texture that many I’m sure will like. Cauliflower and carrot are sweet vegetables that provide an excellent contrast to the spicy, fresh ginger.

Ingredients

half a medium onion, finely chopped
1 medium sized cauliflower, cut into bite sized pieces
5 carrots, peeled and cut into bite sized pieces
1 tablespoon fresh, minced ginger (and some more for garnish)
1 cup unsweetened soy milk
4 tablespoons extra virgin olive oil
whole sea salt, just enough to taste
fresh parsley leaves, to taste

Makes 4 servings.

Place the bite sized pieces of cauliflower and carrot in a steamer fitted over a saucepan, add enough water to reach the bottom of the steamer and sprinkle some salt over the vegetables. Bring to a boil and steam just until crisp tender (it will take about 15-20 minutes, over medium heat). In the meantime, heat the olive oil in a large saucepan or wok over medium heat, add the onion, ginger and sea salt and sautè until fragrant, for about 5-10 minutes. Add the soy milk, reduce the heat and cook for about 5 minutes. When the vegetables are crisp-tender, remove them from the steamer (but keep the cooking water), add them to the soy milk and onion mixture and sautè for a few minutes. Remove the vegetables from the heat and transfer them in the bowl of a food processor, add about half a cup of the cooking water you saved and process until smooth. Add some more water for a runnier soup. Adjust seasoning as needed, stir the soup into serving bowls, drizzle some olive oil onto it and garnish with fresh parsley and fresh, minced ginger.