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Nourishing cauliflower cream soup

September 9, 2015

cauliflower soupHi folks!

Autumn is starting strong, at least in this part of the world, so I sometimes come back home from work feeling a bit chilly and in a mood for a hot comforting cream soup. I searched one day for a 100% vegan cauliflower soup which didn’t involve any added flour, butter, cheese and stuff like that….and I can say it was quite a tough mission.

I finally came up with this lovely recipe that doesn’t feel like it’s missing any of the above ingredients and still is super creamy, filling and delightful. So there it goes!

What you’ll need:

  • vegetable broth (1 liter 250 ml) – recipe follows below*
  • 1 medium sized cauliflower head (aprox. 600 grams)
  • 1 onion
  • 2 garlic cloves
  • olive oil
  • salt and pepper

How to:

Start by preparing the vegetable broth*. While it’s busy boiling, you’ll have plenty of time to get the other ingredients ready.

For the vegetable broth you’ll need:

  • 1 liter 500 ml water (part of it will evaporate while boiling)
  • 2 carrots
  • 1 onion
  • 2 celery stalks
  • dried herbs (1 bay leaf, 1 teaspoon dried lavage and a pinch of oregano)

Set everything to boil in a big soup pan for about 20 – 30 minutes. Then save the broth and remove the boiled vegetables (you can serve these separately, with some marinated horseradish, or lemon, olive oil and a pinch of salt).

In the meantime, let’s get back to the main ingredient, the cauliflower! Wash it well and separate it into florets. Don’t bother making them too small as you will pass everything with the blender a bit later.

Cut the onion and the garlic cloves into small pieces. Then heat 2 – 3 tablespoons of olive oil in a large soup pan and bake the onion and garlic for about 2 minutes. Add the cauliflower florets and the broth and boil for about 20 minutes. Add salt and pepper and leave to cool down. In the end blend the soup with a mixer until it becomes creamy.

Serve with croutons, a bit of olive oil and a pinch of salt….or just as it is!

Dinner, Uncategorized

Vegan cabbage stew

February 17, 2015

This is a really tasty recipe that I have from a friend (let’s call her Bibi and she will know who I mean) and I keep on preparing it over and over again, because I’m really crazy about cabbage and really really crazy about stuff coming out of the oven!

It’s also very cheap to prepare and if you make a big pot, you’ll make your family happy for at least two days. I like eating it simple, as a dish by itself, but you can also have it as a side dish for grilled chicken for example.

You’ll need:vegan cabbage stew

  • 1 large onion
  • 1 bell pepper (preferably red, for the aesthetics)
  • 1 largely grated carrot
  • 1 cabbage (or 2 oxheart cabbages, which are less dense and easier to cut)
  • 300 ml tomato paste (or aprox. 4 tomatoes cut into pieces and blended together)
  • the juice of 1 lemon
  • dried herbs: 1 bay leaf, 1 teaspoon dried oregano, 1 tsp. dried rosemary
  • salt and pepper according to taste

How to:

Grate the carrot and cut all the other ingredients into small pieces.

Then, saute the onion together with the bell pepper, the carrot and the tomato paste in a large deep pan. Add the finely cut cabbage, little by little and mix slowly. The pan is still on the fire. Add the dried herbs and stir everything again, so that everything gets blended really nice.

When you finished blending in the whole cabbage, add the lemon juice, and place the pan in the oven. Bake for 30-40 minutes at 175 degrees Celsius.

Note: This recipe can also be prepared without the sour punch of the lemon juice (which makes it resemble a bit the baked German sauerkraut) , but once you try it like this, it’s hard to go back to the “sweeter” version.

Guten Appetit!


Vegan zucchini “pasta”

December 17, 2014

Looking for alternative pasta recipes, I kept on stumbling on various zucchini “pasta” dishes. You see it once, then forget about it, you see it twice and then think….hmmmm why not?

The only “tool” you’ll need for this is a julienne peeler, which helps you make really finel looking spaghetti.

You can prepare this type of pasta with any kind of sauces, with cheese on top, with meat and so on. This time I went for a totally vegan version with a raw tomato sauce and sauteed mushrooms , which I enjoyed so much that it quickly jumped to the top of my recent food preferences.

So…here it goes. For a meal for 2 persons,

You’ll needvegan zucchini pasta

  • 3 zucchinis
  • 2 tablespoons olive oil
  • 100 grams mushrooms
  • salt and pepper

For the sauce:

  • 400 grams raw tomato sauce (or 5-6 ripe tomatoes)
  • 2 garlic cloves
  • 1 small onion
  • 1 small red bell pepper
  • a pinch of cayenne pepper (or more…depending on your “spicy” preferences)
  • salt and pepper
  • 1 tablespoon olive oil
  • 2 tablespoons apple vinegar (another type will also do)


How to:

You’ll start by preparing the zucchini pasta. Peel each zucchini with the aid of the julienne peeler. The result should be very thin and long spaghettis. Stop peeling once you reach the middle part of the zucchini, where you have the seeds. This part is too soft to use in the pasta, so I just used it the next day in a soup.

Place the fresh zucchini pasta in a bowl, spread it with salt and let it rest for about 30 minutes. The salt helps remove the excess of water from the zucchini. If you skip this step, the pasta will be all soft and mushy…and you don’t want that :)

Now your timing is perfect for preparing the sauce and the mushrooms.

I just cut the mushrooms into slices and sauteed them with a bit of olive oil, salt and pepper, for 5 minutes, then placed them in a bowl.

The sauce I prepared was a raw one. My husband prepared it for the first time as a dip for tortilla chips and we loved it so much that we always look for reasons to make it again. And it’s also the quickest sauce you can make when your guests will be at your door in 5 minutes.

Put all the sauce ingredients in the food processor and blend them well, until you obtain a homogeneous paste. The sauce is done! If you have a lot left over, you can boil it for 10 minutes and consume it another day.

When the zucchini pasta has rested for 30 minutes, wash it with cold water to remove the salt and make sure you drain the water well.

Heat some olive oil in a wok pan and sautee the pasta for 5 minutes, stirring from time to time. Serve together with the sauce and the mushrooms.

I never thought vegetable pasta could taste so nice and be so close to the pasta we’re all used to, but it does! Hope you will feel the same 😉



Grilled trout with oven baked potatoes

November 9, 2014

(dinner for two)

You’ll need:

  • 2 medium sized fresh trouts
  • olive oilbaked potatoes with grilled trout
  • sea salt
  • 4 slices of lemon
  • 8 potatoes (or more)
  • a spoon full of olive oil
  • rosemary
  • cayenne pepper
  • salt and black pepper

How to:

Wash the trouts well (outside and inside), then use a sharp knife to carv the surface with not too deep paralel lines (about 1 centimeter space between them).

Sprinkle the trouts with a bit of olive oil on both sides and rub them well with sea salt.

Put two slices of lemon inside each trout. They will taste even better!

Grill them on both sides until well done and crispy.

Clean and peal the potatoes and carv them similarly to the fish. Don’t carv in too deep, or the potato will break.

Place the potatoes in a baking pan.

Sprinkle the potatoes with olive oil. Add salt, pepper, some cayenne pepper and rosemary.

Bake the potatoes in the oven for aproximately 30 minutes. In order for the potatoes not to get too dry, use a spoon to take some of the oil and herbs from the baking pan and sprinkle over the potatoes. (you need to do this 2 or 3 times).

The potatoes are done when golden and crispy.

Eet smakelijk!



Greek style chicken skewers with tzatziki

November 2, 2014
Greek chicken skewers

(meal for 2)

You’ll need:

For the skewers:

  • 300 g chicken breast
  • the juice of one lemon
  • a spoon of olive oil
  • a teaspoon of dried oregano
  • salt and pepper
  • 4 wooden skewers
  • 8 medium potatoes (cleaned and cut, ready to fry)
  • olive oil

For the tzatziki:

  • 1 medium cucumber or 1/2 of a big oneTzatziki
  • 5 spoons of Greek yoghurt (or any other non-sweet type of thick yoghurt)
  • 4 garlic cloves (crushed)
  • 2 teaspoons of white wine vinegar
  • salt


How to:

Cut the chicken into pieces (big enough to place on the skewers, but small enough to grill fast).

Marinate it in a bowl together with the lemon juice, the olive oil, oregano and salt and pepper. Leave to rest for at least 15 minutes so that the meat can catch all of these aromas inside.

In the meantime you can prepare the tzatziki.

Grate the cucumber as small as possible and then squeeze the juice out of it.

Add the yoghurt, the crushed garlic, salt, pepper, and the vinegar. Taste and adjust it as you like.

Prepare the fries in olive oil….you know how!

And half the way, heat the grilling pan and grill the chicken skewers on all sides until well done.

Καλή όρεξη! (Kalí óreksi!)



Cod fish with chicory and lemon

November 2, 2014
chicory with cod fish

(meal for two)

You’ll need:

  • 300 – 350 grams of cod fish filet (you can use other kinds of boneless white fish filets like tilapia or pangasius)
  • three medium sized chicories
  • the juice of 1 1/2 lemon
  • olive oil
  • salt and pepper

How to:

Cut the fish into medium sized square pieces.

Heat a bit of olive oil in a pan and bake the fish for 2 minutes on one side and two minutes on the other. (if the filet is too thin, it will get smashed while baking, so choose a thicker piece of filet)

When the fish is done, remove it from the pan.

Cut the chicory into medium pieces and discard the hard lower part because it tastes quite bitter. Then bake the chicory pieces for about one minute and squeeze some lemon juice over them, add salt and pepper.

Then add the fish and the rest of the lemon juice and mix them gently together so that the fish pieces won’t get too smashed during the process.

Serve with fresh bread or toast.



Oven baked sole fish with vegetables

November 2, 2014
oven baked sole fish

(meal for two)

You’ll need:

  • a large flat baking tray
  • baking parchment
  • 4 small to medium sized flat fish (lemon sole, brill, megrim…fresh from the market)
  • one lemon
  • two large tomatoes
  • one medium sized broccoli
  • 200 grams fresh green asparagus stems
  • olive oil
  • salt, cayenne pepper and black pepper

How to:

Preheat the oven at 150 degrees Celsius.

Use a small knife to scrape the left over scales from each fish, then wash them in cold water and carv in four or five parallel lines (not to deep, because the fish is quite fragile and it can break easily).

Then pour a bit of olive oil over them, so that there is a bit of oil on both sides of the fish.

Put parchment on the whole surface of the baking tray. This will prevent the fish from getting stuck while baking.

Cut the tomatoes in round slices and scatter them around the baking tray.

Place the fish in the tray (skin facing up) and then sprinkle it with salt, black pepper, cayenne pepper and the grated peel of a lemon.

Place the tray in the oven and rise the baking temperature to 200 degrees Celsius. Leave the fish in the oven for about 30 minutes.

In the meantime clean the vegetables and boil or steam them just before the fish is done.

After about 30 minutes of baking the fish should look nice and golded, well baked.

Turn each fish gently with a flat kitchen utensil on the other side and leave for another 15 minutes.

Serve with fresh lemon.


Turkey lentil stew

November 2, 2014
Lentil stew with turkey

(dinner for two)

You’ll need:

  • 200 grams turkey breast
  • one medium sized onion
  • three garlic cloves
  • two tomatoes
  • three celery stocks or a quarter of a celery root
  • 250 grams dry lentils
  • one bay leaf (laurel)
  • 1 teaspoon dried thyme
  • a pinch of cayenne pepper according to taste
  • salt and black pepper
  • olive oil

How to:

First prepare the lentils.

Even if on most of the dry lentil packages it’s written that the lentils should be left over night in water to soften, I have just moistened them minutes before cooking.

I have washed them in warm water for about three or four times and then left them to moisten in warm water for about 15 minutes. That’s all it took!

Prepare the vegetables you need. Cut the tomatoes into small pieces, and the celery stocks or celery root into small slices.

Cut the turkey breast into medium cubes of about 2 centimeters.

Saute the onion in a bit of olive oil for about 2 minutes, then add the turkey and the finely cut garlic cloves. Mix continuously for about 5 minutes, until the meat is nicely done and golden.

Then add the rest of the ingredients: tomatoes, lentils, celery, dried thyme, bay leaf, cayenne pepper and black pepper. You mustn’t add the salt now, because it will make the lentils boil a lot slower. (The salt comes only at the very end.)

Add 250 ml warm water (which will cover all the ingredients), reduce the heat, cover the pot and leave to simmer for about 20 minutes until the lentils are done. Taste. If they are still not done, just leave for a couple of minutes more. In the end add salt.




Stuffed eggplants (vegetarian)

November 2, 2014
stuffed eggplants

(meal for 2)

You’ll need:

  • 4 medium sized eggplants
  • 3 medium sized tomatoes
  • 150 g from a celery root
  • one large onion
  • 4 garlic cloves
  • fresh parsley
  • salt and pepper
  • olive oil

How to:

Cut the green stem of the eggplants and wash them well. Scoop the inside part of each eggplant, without reaching the bottom. Take care not to break them while doing this.

Spread some salt over them and leave them for about 30 minutes, while preparing the filling.

You will use the scooped part of the eggplant as part of the filling. Cut it into small pieces, just like the rest of the vegetables (celery, tomatoes, onion and garlic).

After 30 minutes, wash the salt off the eggplants and then place them in a baking tray, lined with a bit of olive oil. Bake them in the oven at 200 degrees Celsius for about 15 – 20 minutes.

In the meantime, you will cook the filling.

Heat a spoon of olive oil in a large wok pan and bake the onion until golden. Then add the small celery pieces, the finely cut scooped eggplant and the tomatoes and stir them gently over the fire for about 5 minutes. The garlic and the fresh parsley only come in the end not to loose flavour. Add salt and pepper according to taste.

Take the eggplants out of the oven and fill them with the vegetable mix you just made. Put everything back into the oven and bake for another 20 to 30 minutes at 200 degrees Celsius.

Tastes delicious served warm, and if you are a cheese lover, you can grate a bit of parmesan on top.



Cabbage rolls with chicken and brown rice

November 2, 2014
cabbage rolls with chicken and rice

(for aprox.15 pieces)

You’ll need:

  • the whole leaves of a fresh cabbage
  • 400 grams chicken breast
  • 100 grams brown rice
  • 2 medium sized red onions
  • the juice of 1 1/2 lemons
  • olive oil
  • 1/4 teaspoon cinnamon powder
  • a pinch of cayenne pepper
  • salt and pepper
  • 1 small Greek yoghurt

How to:

cabbage rolls preparation

Cook the rice for about 20 minutes in 300 ml of water. Then strain and leave to cool aside.

Cut the chicken breast into very (very!) small pieces. Cut the onions the same way.

Heat one spoon of olive oil in a large pan and bake half of the cut onions in it, for 1 minute.

Then add the chicken and mix it quickly on the fire for 5 minutes.

After that add the salt, pepper, cayenne pepper, the cinnamon and half of the lemon juice. Turn the fire lower and let everything simmer for 15 minutes.

Remove the pan from the fire and add the rest of the cut onion. Leave to cool until you prepare the rest of the ingredients.

In the meantime wash the cabbage and try to separate the leaves from the stock without breaking them.

Steam 4 or 5 cabbage leaves at a time for around 10 minutes. (You can also boil them, but steaming is quicker and the leaves are also easier to handle after steaming.)

Put a bit of olive oil in the tray in which you are going to bake the cabbage rolls.

Remove the steamed cabbage leaves from the steamer and let them cool a bit on a flat plate. Then fill each one

of them with a bit of the chicken and rice mixture and pack them well. The leaves are quite fragile, so you need to handle them gently.

Place the cabbage rolls in the tray with the folded side down, sprinkle the rest of the lemon juice over and 100 ml water.

Bake in the oven at 200 degrees Celsius for 15 – 20 minutes until golden brown.

Serve hot or cold, with a bit of Greek yoghurt on top.