Farinata

               

Farinata is a type of thin pancake made from chickpeas flour. It originated in Genova and then became a popular food all over the Ligurian sea coast. Farinata has different names…..if you are in Genova it is called faina, in Nice is socca, in Tuscany cecina and in Sardinia faine……

Originally farinata is sliced in irregular slices and enjoy with fresh crushed black pepper. In Tuscany is served between two slices of focaccia and at home I enjoyed warm with cold cuts……

Give a try to this recipe and let me know what you think.

Detail recipes is under Appetizers

Roasted pumpkin filled with quinoa and sauté vegetables

    

Easy vegan meal for every occasion. Want to wow your vegan friends during this festive time? here it is the perfect recipe, Roasted pumpkin filled with quinoa and sauté vegetables,  ready in under 1 hour.

Clean and empty your pumpkins, sprinkle with salt, pepper and drizzle with Evo oil. Bake it for 40 minutes at 180C. When you pumpkins are baking, cook one cup of quinoa in 3 cups of water for 17 minutes or according to the packaging instructions. Drain when ready and keep aside till need it.

Concasse 1 eggplant, 1 zucchini, 1 tomato, 1 red bell pepper.

In a hot skillet add 10ml Evo oil and sauté vegetables for 15-18 minutes, add salt and pepper to taste.

Remove pumpkins from oven, mix vegetables and quinoa together, fill each pumpkins with the quinoa mix; garnish with pomegranate and micro greens. Enjoy.

Let me know what you think of this easy recipe…. and Happy Holidays.

 

 

 

Lentils and mushrooms strudel with baby spinach salad, butternut squash and beetroot chips

 

Vegan friends for the holidays?…..Do not fret….This delicious Vegan lentils, mushrooms strudel with a refreshing baby spinach salad butternut squash and beetroot chips is the perfect main for this festive time. I pair mine with Pinot Grigio delle Venezie from Giusti wine, that with its crisp and flavoursome bouquet enhance this main course. This post is in collaboration with @roomwinekenya at https://mya-zone.com

Find recipe below.

Lentils and mushrooms strudel with baby spinach salad, butternut squash and beetroot chips.

Ingredients 4 pax
04nos 10 by 10cm puff pastry vegan
100gr brown lentils, boil till soft
50gr orange lentils, boil till soft
200gr champignons mushrooms, washed and sliced
02nos garlic clove, minced
30gr yellow onion, minced
Salt and pepper to taste
10ml Evo oil
200gr tomato sauce
250gr baby spinach, washed
20nos butternut squash chips
20nos beetroot chips
40gr pomegranate
For dressing
2tbsp Evo oil
5ml lemon juice
1/2tsp dijon mustard
Salt pepper to taste
Few tbsp almond milk to seal the strudel
For the chips:
Peel butternut squash, and thinly slice 20 slices.
Do the same with beetroot.
Sprinkle salt and pepper on butternut squash and arrange on an oven tray.
Do the same with beetroot.
Drizzle with few tbsp of Evo oil and back at200C till crispy.
Keep aside till need it.
Heat 1tbsp Evo oil in a non stick pan.
Add garlic fry for few seconds and then add mushrooms.
Season mushrooms and cook till ready, around 12-15 minutes at medium heat.
When ready keep aside till need it.
Heat 10ml Evo oil in a sauté, and add onions.
Let onions sweat for few minutes.
Add to onions lentils and mushrooms.
Sauté for 5-8 minutes.
Check seasoning and keep aside.
Fill each square of puff pastry with few tbsp of filling.
Brush almond milk around the edges, and roll puff pastry close.
Arrange puff pastry, closing facing down, on a baking tray.
Make few incisions on top of puff pastry and brush some more almond milk.
Repeat with the rest of puff pastry.
Bake in the oven at 180C for 25-30 minutes or till golden brown.
For the salad:
Mix together all the ingredients for the dressing.
In a bowl toss baby spinach with pomegranate and chips.
Add dressing and orange on on 4 plates.
Heat tomato sauce.
Spoon few tbsp of tomato sauce next to the salad.
Slice strudel in half and put it on top of tomato sauce.
Pair with Pinot Grigio delle Venezie from Giusti wine.

Singapore

 

Singapore…an organised beautiful city…..but chaos breaks loose when it comes to food, just joking, they are super organised when it comes to food too. First evening in Singapore we got out at Bugi stop with the metro, and my son’s eyes just popped out when he saw the amount of food that was around. He decided to try prawns and octopus balls and a spicy beef Bao, no need to say, it was love at first bite. I am sharing my Bao buns recipe below.

 

If you have never been to Singapore the first thing that will strike you is how well organised and clean the city is. And no, after thinking for more than a week I cannot find faults in this amazing city. It’s been 5 days of absolute fun….from divine food, to visiting Universal Studios, the Aquarium and the Wings of Time show in Sentosa Island; to the 360 view from Skypark at the Marina Bay Sands, Gardens by the Bay, Little India, Chinatown and so much more.
After been back we were missing Bao buns so much that I decided to make my own ones.
Let me share my recipe for the best Bao buns that you will ever taste.
After 3 hours and 30 minutes of proofing and reworking the dough, this beauties are ready to be steamed.
This how Bao buns should look after being steamed for 8 minutes
Fill your buns with what you like the most.
Mines were crunchy veggies, for my daughter, and pulled beef for the rest of the family.
Love those buns you can turn them into a vegan meal using a milk substitute, I used almond milk, and fill them up with crunchy veggies in a soy dressing.
Hope you will enjoy this recipe as much as we did.
Bao Buns

Ingredients for 15 Bao Buns
530gr flour
01and half tbsp sugar
01teaspoon dry yeast
50ml milk, or almond milk
01tbsp sunflower oil
01tbsp rice vinegar
01teaspoon baking powder
180ml water
1/2teaspoon salt
Extra
Vegetable oil
Thick wooden skewers or chopsticks.
Dissolve yeast in few tablespoons of warm water.
In a bowl mix together flour, sugar, milk, oil, vinegar and baking powder.
Add to the above ingredients yeast.
Add 180ml of water to the mix and work it for 5-10 minutes.
After 10 minutes cover dough with a cloth and keep it in a warm place for 2 hours.
After 2 hours rework the dough.
Roll out dough into a sausage shape, around 4cm thick.
Cut into pieces 3cm wide.
Form a ball with each piece of dough and let it rest for 2-3 minutes.
Use a rolling-pin to roll each ball into an oval around 3-4mm thick.
Brush some vegetable oil on each oval.
Oil each chopsticks or skewers.
Put skewers or chopsticks in the middle of the oval.
Fold the dough onto the skewers/chopsticks, and then pull carefully out the skewers/chopsticks.
Place prepared buns on a baking tray.
Cover buns with a kitchen cloth.
Proof for 1 hour and 30 minutes or till doubled in size.
Steam buns for 8 minutes.
Fill it with barbecue pulled chicken or beef or pork or crunchy veggies or delicious seafood.
Serve it hot.

Vegan lentils, spinach and chickpeas stew

Comfort food at is best. Finger licking smacking good Vegan Lentils, Spinach and Chickpeas stew, perfect for rainy evening.
Vegan lentils, spinach and chickpeas stew

Comfort food at its best. Finger licking smacking good Vegan Lentils, Spinach and Chickpeas stew. I shouldn’t add anymore words to describe this dish…. just go to Vegetarian page to find detail recipe, and don’t forget to let me know what you think about this recipe.

 

Vegan eggplant rolls with cauliflower risotto

Vegan eggplant rolls with cauliflower risotto

If you like eggplants as much our family do, you are always on the look out for new and delicious recipes.  At home we are trying to eat healthier and this is the perfect recipe to combine ingredients and flavours that we really like in a healthy way. The crunchiness of salad and tartness of pomegranate marries perfectly well with the sweetness of cauliflower and the smokiness of eggplants; and what better way to tie all this flavours together than with a Tahini lemon dressing? Follow this easy step by step recipe and you will have an incredibly delicious meal ready in no time.

Slice eggplants into 1cm thick slices. Heat a grill pan and grill eggplants on both sides.

 

Fry shallots for few minutes and add grated raw cauliflower. Cook for 8-10 minutes or till cauliflower is fully cooked.

Remove from pan and cool it down. Add fresh herbs and keep aside.

Scoop a tablespoon of cauliflower mix on each grilled eggplants and roll it up.

  

Combine Tahini, fresh herbs and lemon juice. Add evoo till you get a creamy dressing.

 

Arrange Vegan eggplant rolls with cauliflower risotto on mixed salad leaves, drizzle Tahini lemon dressing and garnish with pomegranate.

Hope you will enjoy this recipe.

If you like this recipe, don’t forget to leave a comment.

Find detail recipe under Vegetarian page

Vegan chocolate cake with strawberry frosting

 

  

School will be over in a week and to celebrate I made this vegan chocolate  cake with strawberry frosting. This is a truly scrumptious cake and you will not even realize that is fully vegan. Since Sofia is allergic to dairy product I had to try this strawberry frosting made out of cashews; let me tell you, I was a bit sceptic, I couldn’t believe that it will taste the same as the real one and…….OMG even better. My son is very conservative when it comes to cake and when I asked d him to try the frosting he was like;” MOOOORE”….I have to say the cake was a success and was finished the same day that was made.

Find detail recipe under Dessert page.

If you like this recipe, don’t forget to leave a comment. I love hearing from my readers.

 

 

Baked butternut squash filled with buckwheat risotto

Butternut squash is such a versatile vegetable. From this edible bowl shown above, to few of my favorite butternut squash gnocchi recipes under Pastas, Gnocchi and Co or again seasoned with cinnamon, nutmeg and then grilled to perfection like I enjoyed in Cape Town; endless possibilities to enjoy butternut squash.

This is our way to enjoy it with extra flavor from the buckwheat veggies and crunchiness from roasted chickpeas. How do I describe this dish? A packed flavorful edible bowl that makes everyone happy. How would you describe it? What is your favorite butternut squash recipe?

Find detail recipe under Vegetarian page.

If you like this recipe, don’t forget to leave a comment. I love hearing from my readers.

Paratha filled with white radish or Mooli

 

Paratha filled with white radish or Mooli

How could you not fall in love with such an earthy dish? Days have been cold in Nairobi lately and this Paratha filled with white radish..also known as Mooli, is the perfect comfort meal. Easy to prepare and freeze super well, what more could you ask for?  Let us see how to make it with this easy almost step by step photos.

To make the dough you will need only 4 ingredients: whole-wheat flour, oil, salt and water. Knead ingredients together to form a firm dough that will rest for 1 hour.

  

In the mean time, grate radish, chopped coriander and slice chili. Mix ingredients together and add salt. Let it rest and squeeze excess liquid from the mixture.

Roll paratha into a round shape and add a good tablespoon of radish in the middle.

Gather the edges of the dough to enclose the filling.
Remove as much air as possible from inside than pinch to seal.

Use a rolling-pin to roll it out to about 1/2cm thick. This is my favorite part because it becomes a family rolling time affair and it usually turns the kitchen into a mess but the house filled with laugher.

Let’s cook it now. Place one paratha into the fry pan and cook the first side for 3-4 minutes or till golden brown.
Flip it to the other side and do the same.
Add oil or butter to finish.
Here it is, you perfect Mooli ready to be enjoyed with pickles and yoghurt.
Find detail recipe under Vegetarian page.
If you like this recipe, don’t forget to leave a comment. I love hearing from my readers.

 

How to make the perfect Buddha bowl

 

Here are some of my Buddha bowl and if you like what you see, than drop everything and follow me for more delicious Buddha bowl ideas.
  Baked vegetables and crispy Halloumi Buddha bowl
Super grain detox Buddha bowl salad
Warm buckwheat and prawns Buddha bowl

When I think of Buddha bowl I think of fresh product….visit your vegetable markets and your Buddha bowl will never be boring. 

Buddha bowl have been around for quite sometime, in Italian I will call it “Insalata Composta” but how do you prepare the perfect one? The one with the right amount of proteins, complex carbs, crunchiness, veggies and seeds.
I like to start my Buddha bowl with a base that it is usually mixed leaves salad and then for complex carbs I like to add buckwheat, barley or brown rice. For proteins I like to add boiled or poached eggs, chicken, or if I want something really lavish, I will add prawns. Crispy Paneer or Halloumi are also part of proteins for the perfect Buddha bowl and let’s not forget about lentils and beans in general. What is a Buddha bowl without veggies…so think of carrots, cucumbers, edamame, peas and the list is endless. Veggies can be baked as well like baby eggplants, zucchini, bell peppers etc…Find crunchiness by adding pumpkin seeds, sunflower seeds, sesame seeds, almonds, pecans or walnuts.
I use a small scheme that I am sharing with you to make the best Buddha bowl ever and never grow bored of it.

    Perfect Buddha Bowl
Mix and match ingredients to your like. This is just a small list of ingredients for Buddha bowl, add the one that you like and enjoy  a fresh, healthy and quick meal. As you can see I didn’t mention any dressing the reason is very simple I like to dress my Buddha bowl with EVOO vinaigrette (EVOO, salt, pepper and apple cider vinegar) nothing more nothing less. So go for it and enjoy a healthy, fulfilling Buddha bowl.