Pepperonata

Για την συνταγή στα Ελληνικά πατήστε εδώ

Good morning, dear friends! At last I am posting  a new recipe! The truth is that I have missed the blog a lot but on the other hand I desperately needed to get some rest since was in the verge of exhaustion…Today we are making a fantastic dish that stems from Italy made with few humble ingredients. Pepperonata is an ode to peppers, one of my favourite summer veggies! Peppers cooked ina tomato sauce with lots of garlic and mint make a deliucious vegan dish that can be servfed as an appetizer, pasta sauce or bruschetta topping. I am sure you will love it, guys!

Kisses and hugs everyone!

Πεπερονάτα

Πεπερονάτα

Ingredients (serves 3-4):
1 1/2 red, green, yellow pepper, sliced
4 garlic cloves, minced
500 gr. tomato puree
1/3 cup white wine
6 fresh mint leaves
4 Tbsp olive oil
salt and pepper
500 gr. penne

Πεπερονάτα

Πεπερονάτα

Instructions:

Place the peppers and garlic in a pot and saute for 2 minutes in 1 Tbsp olive oil. Pour the wine and allow to evaporate. Add the tomato puree, one cup of water and mint and allow to simmer. In the end pour the rest of the oil and season with salt and pepper. IUn the meantime cook penne according to package instructions. Drain them and transfer them in the pot with the peppers. Stir until well combined. Serve immediately. Enjoy!

You can enjoy the pepperonata as an appetizer, as an accompaniment or as a bruschetta topping.

Πεπερονάτα

Πεπερονάτα

Mustard pepper gnocchi

Για την συνταγή στα Ελληνικά πατήστε εδώ

Good morning everyone! It is Sunday night now that I am writing this post and I feel so sleepy. My little boy is to blame for that. He seems to hate sleep and that is not good for us! Anyway! Despite the tiredness we ha lunch in a lovely restaurant and it was the first time we ate out all three of us. I have to confess that his behaviour was excellent and we had a lovely time. It was a chance to dress up a little bit, you see both my hubby and I are runners and we always wear running clothes.

Let’s cook now! Today we are making a delicious vegan dish with gnocchi and peppers dipped in a creamy mustard sauce. It is easy, quick to make and absolutely mouthwatering. If you are not a gnocchi fan, penne would work perfectly! Do try it and let me know how you liked it!

Happy new week everyone! Kisses and hugs!

Νιόκι με σάλτσα μουστάρδας κ πιπεριές

Νιόκι με σάλτσα μουστάρδας κ πιπεριές

Ingredients (serves 2):
500 gr. gnocchi
1 carrot, grated
1/2 red, yellow, orange pepper
2 garlic cloves, 1 onion
4 Tbsp parsley
3 Tbsp olive oil
4 Tbsp mustard
200 ml soy cream Bjorg
salt Le Guerandais and pepper

Νιόκι με σάλτσα μουστάρδας κ πιπεριές

Νιόκι με σάλτσα μουστάρδας κ πιπεριές

Instructions:
Finely chop peppers, garlic, onion and parsley. Place them in an non sticking pan along with carrot and a little water and allow to cool on medium heat until tender. Season with salt and pepper, add olive oil, soy cream and mustard. Stir until well combined and remove from heat. Cook gnocchi according to package instructions. As I fish them out of the pot, I immediately dip them in the pan with the sauce. Stir so that they are well coated. Serve and garnish with freshly chopped parsley. Enjoy!

Red lentil soup

Για την συνταγή στα Ελληνικά πατήστε εδώ

Good morning, dear friends! I hope you are fine and enjoy life! We enjoy life here in Zante but one thing we don’t enjoy is sleep! You see our little guy is not fond of sleeping and he wakes up during the night…Many mothers have told me that they started enjoying sleep 2-3 years after the birth of their babies! What a consolation, right? I often wonder how he can be so full of energy even when he has slept for just a few hours

Anyway he is the one who inspired me to develop this recipe. He is fond of red lentils and I make a velvet creamy soup that he just loves! Red lentils need less cooking and are lighter than the brown ones. This is a soup the whole family enjoys! So you should try this healthy, yummy, wholesome soup!

Happy weekend everyone! Kisses and hugs!

Κόκκινες φακές βελουτέ

Κόκκινες φακές βελουτέ

Ingredients (serves 3-4):
300 gr. red lentils
2 medium potatoes, chopped
1 carrot, sliced
1 onion, finely chopped
2 garlic cloves, finely chopped
1/3 bunch of parsley, finely chopped
6 Tbsp olive oil
salt Le Guerandais and pepper
150 gr. tomato juice
pumpkin seeds Lifefood, sweet paprika

Κόκκινες φακές βελουτέ

Κόκκινες φακές βελουτέ

Instructions:

Rinse lentils. Put them in a pot along with the veggies, cover with water and when it comes to a boil, cook on low heat and let simmer. Pour the tomato juice, season with salt and pepper. When they are done, pour olive oil and remove from heat. Puree with an immersion blender until creamy. Serve and sprinkle with pumpkin seeds, paprika and freshly ground pepper. Enjoy!

Cauliflower with bulgur

Για την συνταγή στα Ελληνικά πατήστε εδώ

Good morning, dear friends! Another week starts and I hope it will be a good one! I owe the inspirations for this recipe to my baby boy. I keep trying to develop new recipes that are wholesome and packed with nutrients. After the cabbage stew with quinoa I made this cauliflower with bulgur cooked in tomato sauce. He loved it at once! It was love at first bite. The recipe I give you is for grown ups. Adjust it if you cook it for babies. For example I omit salt, pepper and raisins when I make this for my baby. I hope you will enjoy this as much as our whole family did!

Try this simple, cheap, filling, nutritious and delicious dish! I will be waiting for your feedback! Happy week, friends! Kisses and hugs!

DSC_0660

Ingredients (serves 3-4):

600 gr. cauliflower
125 gr. (3/4 cup) bulgur
1 small red onion, finely chopped
2 scallions, finely chopped
2 garlic cloves, minced
2 carrots, grated
200 gr. tomato juice
6 Tbsp olive oil
4 cups water
3 bay leaves
cinammon Cook
2 Tbsp raisins
salt Le Guerandais and pepper

Κοκκινιστό κουνουπίδι με πλιγούρι

Κοκκινιστό κουνουπίδι με πλιγούρι

Instructions:

In a large pot place cauliflower, along with the veggies and water and allow to come to a boil. Then add tomato, bulgur, bay leaves, cinnamon, salt and pepper and cook on medium heat. When liquid is evaporated add oil and raisins. Stir and remove from heat. Enjoy!

Vegan canelloni

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Sundays are ideal for family gathering around the table and enjoying lunch together. Since I don’t have to go to work, I can make dishes that require time and patience. We usually have pasta on Sundays. Both my hubby and I are pasta lovers. Our latest pasta meal was exquisite! Vegan canelloni stuffed with the best soya mince I have ever made.  We both loved this dish and it kept well the other day. I am sure that you will love it too! Make yourselves these delicious canelloni cooked in a rich tomato sauce and your mouth will water!

Happy new week, friends! Kisses and hugs!

DSC_0632Ingredients:
1 package canelloni
2 cups (115 gr.) soya mince Pural
1 carrot
3 garlic cloves
1 big red onion
1 kg tomato juice
1 can chopped tomatoes Biona
3 Tbsp tomato paste
250 ml soya cream Bjorg
parsley, oregano
6 Tbsp olive oil
cinnamon Cook and nutmeg
salt Le Guerandais and pepper

for the crust:
50 gr. bread crumbs
1/2 cup almonds
1 Tbsp nutritional yeast Gopal’s
nutmeg, cinnamon
salt and pepper

DSC_0638Instructions:

Cook soya mince according to package instructions. Then place it in a pot. In a blender pulse carrot, onion, parsley and garlic. Put them in the pot too and pour some water, Cook at medium heat. Then add tomato juice, paste and chopped tomatoes. Season with salt and pepper, cinnamon, nutmeg (to taste). In the end pour olive oil and soya cream. Remove from heat. Fill cannelloni with a spoon and lay them on a greased baking dish. Pour with the tomato sauce. In a blender pulse the crust ingredients until powdered. Sprinkle over the canelloni. Cover with aluminium foil and bake in preheated oven at 180C for ½ hour until pasta is soft. Then uncover and let cook for another 15-20 minutes until golden brown. Remove from the oven and allow to cool before serving. Enjoy!