Quick Soup for Adrian #1

This soup was a great success and gets Adrian to eat some nutritious vegetables.


  • Soya beans – 100g
  • Mix red beans & chickpeas – 100g
  • Asparagus tips – 4
  • Carrots – 2 large or 3-4 small
  • Olive oil – 30g
  • Vegetable stock cube – 1


Boil everything together for about 25-30 minutes. Add water as needed. Blend to make creamy.

Cabbage-wrapped vegan dumplings with tomato sauce

This one was a merge of several recipes I came across in searching for the wonderful dish I ate at Viasko, a vegan restaurant in Berlin. It was a sort of ‘meaty’ minced thing, extremely tasty, wrapped in boiled cabbage and with a tomato sauce on top. I have no idea what the original recipe was, I didn’t ask the cook and I couldn’t find it online – it may have been tofu or seitan, but I decided to use beans and flour instead as I’m not very used to cooking tofu or seitan.

My dumplings turned out OK in terms of taste, but too hard in terms of consistency – I think because they had too much flour, therefore becoming like a veggie sausage which I could actually slice. Next time the plan is too put less flour, and perhaps some breadcrumbs as well for a spongier texture. Anyway, there are no pictures unfortunately but here it goes: Continue reading

Chocolate and raspberry tart

This is a nice vegan dessert, a recipe slightly adapted from another website. For a light version, use perhaps Canderel instead of sugar and light margarine – or reduce the amount of margarine even more, although the original recipe called for 100g which I already reduced and worked fine.

Here already half eaten... I forgot to take a picture before.

Here already half eaten… I forgot to take a picture before.

For the base:

  • 1 cup wheat flour
  • 1/3 cup cacao
  • 80g margarine
  • 1/3 cup sugar
  • 6 tbsp soya milk

Mix all the solids, then add the cold margarine and the soya milk bit by bit and mix well until it’s an even dough. Press the dough onto the bottom of a baking tray (grease it with a bit of margarine and flour beforehand) and pre-bake it in the oven for 15min at 180 C.

Continue reading

Poussin with parsnip, carrots and courgette in a rosemary sauce

Ingredients for the main and side:

  • Poussin with rosemary and parsnip

    Poussin with parsnip, carrots and courgette in a rosemary sauce (the poussin is hiding in the middle)

  • 1 poussin (500g)
  • 1 red onion (130g)
  • 3 cloves of garlic
  • 3 small parsnips, whole (225g)
  • 2 small carrots, whole (125g)
  • 1 green pepper (100g)
  • 20g rosemary
  • 1 chicken knorr cube
  • 1 large courgette (300g)
  • 270g brussel sprouts, as a side
  • 1 cup dry white wine
  • 1 cup pear cider
  • 1 tbsp olive oil
  • salt, pepper, thyme and paprika

Preparation: Use a pressure cooker for speediness and concentrated flavour! Continue reading

Coley and squid marinara

This starts a series of light, day-to-day recipes serving 2 people (unless stated otherwise). Some may be more inventive, others are just adaptations. None of them follows strict recipes from memory nor recipe books, so they’re just a combination of several influences and inspirations.

Main – Coley and squid rings marinara

Coley and squid marinara

A small, not too outlandish variation of marinara. For the fish purists, beware that the tomato and the black olives may overshadow the light flavours.

  •  2 coley fillets
  • 175g squid rings
  • 1 medium, ripe tomato (230g)
  • 1 large shallot (100g)
  • 1 garlic clove
  • 1/2 green pepper (80g)
  • 420g tomato passata
  • 30g black olives, pitted
  • 1 tbsp olive oil
  • Salt, cayenne pepper and paprika


Cut the pepper in long, thin strips, the garlic in tiny cubes and the shallot in thin rings. Add 1 tbsp olive oil to a wide frying pan and season the pepper, garlic and shallot for about 5min, stirring well. Add the tomato, cut in small pieces and continue stirring. Continue reading