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Red Lentils Ragu (Vegan)

As some of you know, lately I have decided to become plant based and to start experimenting my childhood dishes turning them into vegan recipes. This red lentil ragu is unbelievable, it is super tasty and left two of my friends, who tried it, completely astonished. I really suggest you trying and letting me know how you find it! (the pasta used in the photo is our gluten free pasta, can you believe it?!) Serves: 5-6 portions for pasta Prep: 10min Cooking: I suggest at least 1h.30  - 2h cooking time Difficulty: Easy Ingredients: 300g red lentils  2 onions  2 carrots  1 celery stem 500g pelati tomato Herbs like laurel and rosemary and oregano 4 tablespoons of olive oil Half glass...

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Yummy Tacos for a fun Dinner at Home

I thought of sharing with you today, one of Roman's favourite recipes. A recipe that makes dinner at home more fun and convivial and has lots of bright colours to lift our mood.   Serves: 2 persons Prep: 10min Cooking: 20-30 min Difficulty: Easy Ingredients:  2 bell peppers 1 onion 3 tablespoons olive oil 1 avocado 6 tacos or tortillas or mini piadina in case coconut yogurt or normal yogurt 1 can of corn coriander soja sauce balsamic vinegar cane sugar 2 teaspoons cumin 2 teaspoons coriander powder 2 teaspoons turmeric powder 2 limes salt pepper chili Tools: 2 pans Method: The filling Finely chop the onion and chop in stripes the peppers In a pan add the olive oil and the...

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Minestrone to boost your immune system

Minestrone has always been my mum's first remedy to boost our immune system during autumn and winter. I want to share with you her recipe, it's very easy and you can make a bigger quantity and freeze for the next weeks. I hope you enjoy it.  Serves: 4 persons Prep: 15min Cooking: 90 min Difficulty: Easy Ingredients:  1/2 big cauliflower or 1 small one 1/2 a white cabbage 1 potato 1/2 onion 2 carrots 3-4 cherry tomatoes (optional) Extra virgin olive oil Salt Tools: 1 big pot Method: Wash all the veggies thoroughly and cut them in small pieces like in the picture Put everything in the big pot and fill the pot for 3/4 with cold water Leave to cook...

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Bruschetta with Cherry tomato confit

Serves: 4-6 persons Prep: 10min Cooking: 55-60 min Difficulty: Easy So many ways of using and cooking tomatoes, this is one of my favourite. My aunt Antonia taught me this recipe, it is super easy and effortless however the tomatoes are extremely fragrant and tasty. You can add them to your favourite recipes or just eat them on a bruschetta. Ingredients: 300g cherry tomatoes olive oil salt thyme one lemon garlic (optional) sugar 6-8 slices sourdough Tools: Oven tray Baking paper Method: Preheat oven at 100 degrees Celsius Cut vertically the cherry tomatoes and lay them on the oven tray, earlier covered with baking paper Add in the tray garlic cloves, thyme and salt Grate the zest of one lemon, be careful not to grate the...

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Roasted Cauliflower and mashed Cannellini beans with lime and parsley (vegan)

Serves: 4 as starter or 2 as main Prep: 5min Cooking: 30min Difficulty: easy   Ingredients: 2 medium cans of pre-cooked cannellini 1 medium sized cauliflower garlic olive oil salt and pepper spices (paprika, coriander powder, cumin...) parsley 2 limes Tools: a baking tray a pan Method: Preheat the oven at 180 degrees celsius Cut the cauliflower in small pieces, as if they were little trees, wash them and dress with spices, salt and pepper and olive oil.  Display on the baking tray. Place in the oven when warm and cook for 20-30 min (check with a knife that the cauliflower is tender) In a pan, add 2 spoons of olive oil and a clove of garlic, when sizzle add the cannellini...

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