Garden sorrel is not often used in the kitchen, but we’re here to change that. We’ll use its leaves to wrap (or roll, for that matter) a lentil and black rice mixture. You can easily transform this into a vegetarian dish if you’re using vegetarian parmesan (so, no animal rennet) or some other cheese.
Cheesy Lentil and Black Rice Sorrel Rolls Read More »
Ah, the striking, pleasantly chewy and delicious oyster mushrooms! We here, always crave for a bit of Pleurotus. This time we bake them in olive oil with breadcrumbs and grated parmesan on top of them. Give them a try!
Baked Oyster Mushrooms Read More »
We deem this sweet treat as a special one and we’re not the only ones in doing so. Indeed, people should use the sour-sweet mineral and vitamin-rich rhubarb stalks more often (no leaves allowed!). Here, we included it into a Bundt cake. The result was “wow!”
Rhubarb Bundt Cake Read More »
What about a creamy and filling pasta salad with white potatoes and green beans? We’ll enhance its creaminess with heavy cream and flavor the whole thing with pesto sauce. This is a meal per se, a vegetarian one that is. It can also be served as a side dish and part of a complete meal.
Green Bean and Potato Pasta Salad Read More »
If you’re looking for a hearty and protein-rich vegetable dish, then this red potato pie may be exactly what you want. We soaked the potato and mushroom (Portobello and Shimeji) layers with a heavy cream mixture and topped everything with grated cheese.
Mushroom Potato Pie Read More »
Vegetarian and packed with proteins. This is how this ricotta, mushroom, and broccoli pizza presents itself on your table. Serve it in a funny way by cooking the sunny-side-ups right on it. An easy visual clue as to how to portion the whole thing. Capisci?
Sunny-Side-Up Pizza With Mushrooms Read More »
You got to like this! In fact, if you’re into cashews, walnuts, and the like you surely will. Our nutty no-bake cake has also sweet dates and coconut oil. And because we didn’t think it was sweet enough, we used maple syrup, too. We paired that sweetness with spiky turmeric and lemon. Interested?
Date, Walnut, and Cashew No-Bake Cake Read More »
If you’re like us, the kind of people always ready to try a scrumptious savory pie, then you’ve landed on the right page. The boiled potato layer, topped with gooey Cheddar cheese and shimeji mushrooms, all soaked in a mixture of smoky onion and whisked eggs are going straight into the oven for 30 minutes.
Shimeji Mushroom and Potato Pie Read More »
Beetroots and green beans. These are the main ingredients for this simple warm salad, which can be very well served as a side dish, too. And to enhance this veggie pairing we’ve used the ever-delicious sautéed onion.
Warm Beet and Green Bean Salad Read More »
Try your hand at this refreshing and fruity summer salad, which can also be a healthy and tasty dessert. Juicy apple dices and slightly crunchy walnuts mixed together and sweetened with honey will join forces with Amaretto and cinnamon in order to offer you a mega-delicious experience.
Apple and Walnut Salad With Amaretto and Honey Read More »
Baking fruits into folded pouches means that all the aromas you choose to bring together stay there. Here we’ve mixed juicy or creamy fruits with butter, chocolate, or walnuts. We’ve sweetened them and flavored them with rum, peach liqueur, and citrus juice. You can think about other, maybe even more interesting combinations.
Fruits en Papillote Read More »
These tacos will have a big load to bear. Let’s top them with sardines in olive oil, sweet corn, and a delicious jalapeno-hot paste made with red beans, onion, and garlic. But first, let’s make our own wheat flour tortillas.
Sardine Tacos With Beans and Corn Read More »
