Vegan

BABA GANOUSH EGGPLANT DIP
Very popular and delicious middle eastern dip
HASSELBACK ROAST BUTTERNUT SQUASH
Not only hasselback potatoes, why not hasselback butternut squash?
ROASTED VEGETABLE SOUP
Thick and filling roasted vegetable soup, true comfort food for fall and winter
APPLES BAKED IN OLIVE OIL
Easy apple dessert, few ingredients for outstanding result
CARROTS ROASTED WITH SPICES AND LEMON
Moroccan style roasted carrots
EGGPLANT IMAM BAYILDI OR IMAM FAINTED
How about seeing why the imam would faint about this dish?
PICKLED ONION
Tasty addition to many dishes - pickled onion this is it
CAULIFLOWER BAKED ALLA SICILIANA
Whole roasted cauliflower with Sicilian style pargritata
ROASTED EGGPLANT WITH TAHINI SAUCE
Rustic, yet so refined. This roasted eggplant is one of the most beautiful eggplant preparations ever.
HASSELBACK POTATOES
One of the best ways to serve the lovely spuds.  Soft inside and crispy on the outside. The slices fan out beautifully while baking.
TWO COLORED ASPARAGUS VELOUTE
Silky asparagus veloute made in two colors and then combined in one bowl.
SPRING DETOX SALAD
A most strikingly looking, lucious, refreshing, full of health, alkaline and detoxifying salad.
TABBOULEH SALAD WITH LENTILS
Refreshing and super healthy tabbouleh salad loaded with parsley
SPANAKOPITA TRIANGLES IN RICE PAPER
Stuffed with good-for-you-filling of spinach, nettle, peas and feta, these little parcels are all about freshness, lightness and health.
WINTER FENNEL DETOX SALAD
This is my favorite detox salad. Very refreshing and lucious. Anisidic taste and fresh crunch of the fennel combines beautifully with the other ingredients in the salad.
VEG STIR FRY WITH BLACK RICE NOODLES
Brussels sprouts were stir fried with with ginger, soy sauce and sesame oil. With the company of kale and cremini mushrooms we have a dish full of umami flavor.
PUMPKIN AND CARAMELIZED APPLE SOUP
The ultimate pumpkin soup ever - pumpkin soup with caramelized apples. Redolent of celery and ginger, a little bit sharp, slightly winey and sweet and caramely from the apples sautéed in the beurre noisette.
STUFFED SQUASH
Just some farro grains, or oat grains if you happen to get them, onion, mushrooms and pumpkin. A little cheddar and onion. Flavored with garlic and my beloved thyme.
ROASTED PUMPKIN SALAD
The idea for this salad comes from Yotam Ottolenghi, who in his NOPI Cookbook presented this roasted pumpkin with ginger and lime and the crisp shallots.
RATATOUILLE SOUP WITH VEG PACKETS
Well, seems like the summer is definitely over. Last week I bought last of the season tomatoes, harvested and ripened on the shelf (not vine unfortunately). I hear the zucchinis start to become scarce these days, not to mention eggplants and peppers.
LATE SUMMER TABBULEH SALAD
On one day there was an event in a form of a cooking class held by Nof Atamna - Ismaeel, a winner of Israeli Masterchef. We were cooking some delicious Israeli-Arabic dishes. One of them was a tabbuleh made with bulgur and green grapes.
CHANTERELLE BUTTER
Ever since I have tried making this butter (pate) for the first time it has become one of my favorite dishes. Why? I guess the first and foremost, because the chanterelles are my all time favorite mushrooms.
SALAD OF ROASTED VEGETABLES
This one will definitely ba a staple at my home during fall and winter. Simple roasted vegetables, the ones you would put in the pot to cook the stock: carrots, celeriac, leeks and parsnips.
ITALIAN STYLE FARRO SALAD
With the tomatoes, peppers and eggplants being at their peak, here comes the time for some Italian style food. Love the combination of tomatoes and basil.
PLUM JAM WITH CARDAMOM AND CINNAMON
Many years ago my parents planted a plum tree in their garden. Over the years the tree went somewhat wild, it yields small fruit, kind of acidic, not suitable to be eaten raw.
SICILIAN EGGPLANT CAPONATA
Caponata or caponatina is a dish typical to Sicily. The taste of the stew made of eggplant, olives, capers and tomato always takes me back to the hot landscapes of this beautiful island.
ZUCCHINI SOUP WITH GRILLED ZUCCHINI ROULADES
This soup is light, healthy an packed with lots of flavor. Combination of fresh garden vegetables with zucchini and mint is incredible.
MISO RAMEN SOUP
In my quest to make the low-carb and vegan ramen soup, I turned to zucchini to replace the ramen noodles.
BLUEBERRY VEGAN ICE CREAM
July here is not only the the month of bloomig linden trees but the forests full of wild blueberries. I have already made salted linden honey ice cream and it was spectacular!
VEGAN FINANCIER WITH BERRIES
I heard many times from vegans that they often dream about being able to eat a cake, like a sponge cake. There are many ways to make the cakes without the eggs, and the one discovered recently.
RED CURRANT, MINT AND PROSECCO SORBET
Rinse the red currants and separated from the twigs. There seems to be a resurgence of artisanal ice cream parlors recently, where they make locally some delicious ice cream.
NECTARINES AND BLUEBERRIES COCONUT CRUMBLE
I have been thinking about making nectarine blueberry pie for quite some time. Yet I chose the easy way, why not to bake the fruit under the crumble. And the crumble full of coconut flavor, sweetened with halva and coconut flakes.
AGUA FRESCA
I have not yet met a better thirst quencher than agua fresca. Tthis refreshing, delicious „water”; not overly sweet, with slightly anise flavor with replenish the water like in an instant.
SLIGHTLY FEREMENTED CUCUMBERS
Fermenting has been known for generations a way of preserving food.
SUMMER SALAD
I was inspired to make this salad when I purchased delicately colored radish flowers and similarly colored radishes.
TRADITIONAL BEET GAZPACHO SERVED TWO WAYS
As you may be well aware one of the most popular and delicious Polish soups is the borscht, made of beets
SALAD OF SPRING ROASTED VEGETABLES
I am in a mood for doing some easy stuff in the kitchen recently: baking brioche, making ice cream, and roasting veg.
SPRING FAVA BEAN HUMMUS
To reflect the beautiful May greenery I prepared the hummus from the first of the season favas.
RHUBARB GRANITA
For hot, spring days a rhubarb granita work the trick. Made with tart rhubarb, everybody seems to like, it is a perfect refreshment when the weather turns from warm to hot.
YOUNG KALE TABBULEH
Another tabbuleh salad, this time spring version. Loads of parsley and young kale.
STRAWBERRY NETTLE SMOOTHIE
It helps cure the arthritis, also supports the work of pancreas thus helping in keeping glycemic levels under control.
TOMATO VINAIGRETTE
Serve it with the pasta, green salad with tomatoes, or as an addition to cheeses.
FLOWER POWER – HERB AND FLOWERS TABBOULEH SALAD
How much power can you find in small flowers and herbs. And this beautiful, delicate salad carries with itself so much power it is hard to believe.
SALAD OF CARROT AND BEET RIBBONS WITH FLOWERS
This raw salad is all about health, tastes, colors, crunchiness, lightness, freshness and joy.
SPRING VEGETABLE SALAD
Young and tender gems, baby spinach and beet leaves. Fresh herbs, my favorite truffle potatoes, golden and candy beets.
SUPERFOOD SMOOTHIE
Gifts of nature, thing about superfoods.
CHAMOMILE VINEGAR
Chamomile, not only provides healthy benefits but also lends additional flowery flavor. It will make perfect addition to spring and summer vinaigrettes.
TWO COLORED CARROT SOUP
Beautiful hue, and very dark color. As it is, however, this carrot bleeds the color into whatever is cooked with.
SOUR CHERRY MUSTARD
Sour cherries and port wine gives it an interesting flavor and enhances beautiful, deep red color.
SAUERKRAUT AND RED CABBAGE SALAD
Sauerkraut Salad that is eaten commonly during the winter months here. Sauerkraut is something that I grew up with. It has been part of our menu for ages as fermenting the vegetables like cabbage, cucumbers was a way of preserving them for winter.
SALAD OF LENTILS, MUSHROOMS AND ASPARAGUS
Earthy tones and flavors of roasted chestnut mushrooms, asparagus and cooked lentils du Puy are set off by the bright notes of preserved lemon, pickled red onion and herbs.
HOME MADE TOMATO KETCHUP
This is the perfect ketchup. Somewhat sharp and hot from the addition of ginger and hot peppers. With a strong lemon aroma, imparted by coriander seeds.
TRADITIONAL FERMENTED CUCUMBER SOUP
Fermented cucumbers and sauerkraut are traditional Polish delicacies that have always been part of our diet.
PURPLE VEGETABLES SALAD
The inspiration to prepare the salad were the purple carrots that I buy every Thursday at the farmers market. My new super peeler allows me to shave the vegetables into very thin strips. So, I decided to prepare the salad in the color purple: purple carrots, red cabbage, red beet and red onion.
CRANBERRY AND PEAR RELISH
I combined the cranberries with pear and rosemary and young pine shoots syrup. Woodsy flavors.
TOMATOES AND POMEGRANATE SALAD
Salad from the remnants of the heirloom tomatoes from Yotam Ottolenghi cook book "Plenty More"
STUFFED EGGPLANT
Beautifull stuffed eggplant by instafood blogger @readysteadyeat
GRAIN FREE TABBULEH WITH ZUCCHINI, POMEGRANATE AND PISTACHIOS
Ever since I tried tabbuleh salad for the first time I fell in love with it right away. It has been my favorite salad
GREEK STYLE COLESLAW
Very interesting combination of cabbage, carrot and zucchini with anisidic taste of fennel and honey - lemon dressing
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