This soup was a great success and gets Adrian to eat some nutritious vegetables.
Boil everything together for about 25-30 minutes. Add water as needed. Blend to make creamy.
Cooked
A bit like falafel but lighter, spicier and with more vegetables. Can be done baked or fired. Goes well with some sauce like the tzatziki.
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
Ingredients for the main and side:
Poussin with parsnip, carrots and courgette in a rosemary sauce (the poussin is hiding in the middle)
Preparation: Use a pressure cooker for speediness and concentrated flavour! Continue reading
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
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.
Preparation:
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
Asparagus main (serves 2)
Another disturbingly-looking dish.
Preparation:
After removing the dry white-ish ends, cut each asparagus in about half its length (spear head + remaining) and put all to steam for 10min. Once soft, separate spear heads and remaining in two different portions. Prepare a small pot with the flora and chop shallots and garlic onto it. Let it season in low to medium heat for about 5min, and add the white wine when it starts to get dry. Continue reading
Green beans main (serves 2)
The looks are a bit disturbing, I know…
Preparation:
This one is really plain and not really original. It’s based on a weird recipe I’ve seen repeated online a few times but which I had never tried, and basically consists of tossing lots of french beans and a tin of Heinz mushroom soup into an oven dish. They call it ‘green bean casserole’. Whatever. Continue reading
Green pea main (serves 2)
Green pea main
Preparation:
This main consists of crepes with a green pea filling (I’ve used petit pois in this case, which I think are basically very small green peas?..). So, the filling is done in a small frying pan with a little Flora light and/or olive oil. Cut the onion in very small pieces and season it in low-medium heat, until soft. Add the petit pois and the chopped spinach and stir. Season with salt and pepper, and let it become softer and softer in low heat, always stirring well to avoid it getting stuck to the pan. In total, you should let them cook for about 20min, until the petit pois are very soft and its spherical shape is collapsing. Turn the hob off. In a separate bowl, mix the cottage cheese with the Greek yoghurt and add salt and plenty of freshly ground black pepper. Mix this into the petit pois mixture, mixing them well.
Broccoli main (serves 2)
Broccoli main
Preparation:
Cut the broccoli in large-medium florets and steam it for about 10-15min, until soft. Pour inside a deep oven dish and mash it roughly with a fork. Mix in the sweetcorn, cottage cheese, salt and pepper and turmeric, and when it’s sort of creamy arrange so that there is a hole in the middle. Put the king prawns in the centre, adding some seasoning as well. Finally, dry the anchovies of some of its oil, and put on top of the broccoli mix, around the centre. Bake in the oven for 25min (180-200C), until the prawns are cooked.
Tomato main (serves 2)
Tomato main
