I learned this from my Sicilian husband that you can use vegetables such as aubergine or eggplant, courgette–or anything you fancy–in a pizza. At first I raised my eyebrows at the sight and the thought of the possible taste. I was dubious I was going to like it. He even put okra one time and [...]
Read more »Grilled eggplant, Okra adobo, fried tofu
Today I fancied some Filipino foods that remind me of home. So I made grilled eggplant to eliminate some water then fried it because I prefer fried so much better, fried firm tofu, and okra adobo (sautéed with onion then cooked with soy sauce and garnished and flavored with lemon extract in the end.) This is [...]
Read more »Non-dairy smoothie
This smoothie is made up of home-made soymilk, 1 banana, 5 pitted fresh dates, a handful of raspberries, a couple of strawberries. An excellent and easy way to get your 5 a day. If you find it too rich, you can adjust the amount of ingredients the next time. I am hyper-acidic and I find [...]
Read more »Rice Salad Using Antipasti
This is an easy salad recipe even a fifth-grader can do. For this Rice Salad, I used Basmati rice, artichoke–soaked in olive oil, sun-dried cherry tomatoes, capers, and tomato puree. Just mix them together and you’re in for a real treat. This is a Sicilian-style rice salad. Jasmine rice is also a good option But [...]
Read more »Black Bean Salad
Today I made a black bean salad for my husband to take to work. I used 200g pre-soaked beans, 4 cabbage leaves, a handful of broad beans from our organic allotment, black and green olives, a handful of sun-dried tomatoes, extra virgin olive oil of course and salt. The beans had been pre-soaked, boiled [...]
Read more »Simple Egg Salad Recipe
Ingredients: 3 boiled free-range eggs (they came from our chicken) 2 or more Salad Tomatoes, depends how big they are 1-2 Onion Spring 1-2 Fennel A handful of Green Beans, String Beans, or Runner Beans 1Tbsp Extra Virgin Olive Oil Method: Boil or steam the beans. Boil the eggs in a separate pan. Let them [...]
Read more »Rice Pasta with Roasted Vegetables
Remember! To make your pasta palatable, put enough salt when boiling it. E.g. 500g pasta in 2 liter of boiling water with 3/4 tsp salt. Put less if you have a high blood pressure. For this recipe I used rice pasta which failed to delight my palate. Nevertheless, the sauce made up for it. I [...]
Read more »Pasta with Aubergine or Eggplant
Ingredients: 1 Aubergine or 2 Eggplants, garlic, Pine Nuts, 1/2 Cup Extra Virgin Olive Oil, salt to taste Method: Cut aubergines or eggplants in quarter and sauté in about half-cup of extra virgin olive oil with the crushed garlic until cooked. Sprinkle about 1/8 tsp of salt or add more if it’s too bland. While [...]
Read more »Stir-Fried Mixed Vegetables Rainbow
Ingredients: Cauliflower, Red Pepper, Leeks, Carrots, Celery, Spring Onion, White Onion, Extra Virgin Olive Oil, Garlic, Salt to taste. Related Posts:No Related Posts
Read more »Red Pesto
Red Pesto Ingredients: Suitable for Vegans Whole wheat Penne Sun-dried Tomatoes Pine Nuts 1 Clove of Garlic (optional) Extra Virgin Olive Oil Salt to taste Method Blend sun-dried tomatoes, garlic , oil and pine nuts. Related Posts:Aglio e Olio (garlic and oil)Pasta with Aubergine or EggplantPenne with mushroom, celery and vegan cheese saucePasta with VegetablesPasta [...]
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