This vegan cottage pie is simply amazing. The top layer is made from garlicky, fluffy mashed potatoes and the bottom layer is a delicious tofu and mushroom stew, flavored with chilli, fresh thyme and bay leaves. It is such an easy-going dish, but exquisite in its own simplicity.
I tell you, this is the kind of dish that you won’t believe it’s plant-based. It’s simply amazing!
Category: Main dish
Trippa alla Romana
I simply can’t figure out why people avoid tripe. When cleaned proper and cooked well, this humble cut magically becomes an exquisite dish. It is so inexpensive and it is a great source of protein, vitamins and enzymes. Continue reading Trippa alla Romana
Pork Tagliata with Chimichurri Sauce and Roasted Cherry Tomatoes
Tagliata is a grilled or pan-fried sliced stake, generally made from pork or veal. I usually make my tagliata from pork shoulder because I find this cut easy to work with, unpretentious, yet absolutely stunning when prepared well. In this case, I brined the meat for 1 hour (I used this recipe) just to keep it moist long after slicing. I seasoned my steaks with demerara sugar and I fried it in olive oil. It may sound weird using sugar in this equation, but while cooking, the sugar caramelizes into a crispy and delicious crust. I served my steaks with a tangy parsley and basil chimichurri and some flavorful oven roasted cherry tomatoes. Continue reading Pork Tagliata with Chimichurri Sauce and Roasted Cherry Tomatoes
Warm Kidney Bean and Quinoa Salad Wrap
Today I have the following idea: a hearty kidney bean and quinoa warm salad wrapped in a homemade flatbread, served with a delicious and tangy avocado sauce. It’s a vegan dish, extremely tasty and very nutritious. It is a very satisfying salad, packed with protein, vitamins and healthy fats. Continue reading Warm Kidney Bean and Quinoa Salad Wrap
Baked Milanese Pork Chops With Aïoli Sauce and Arugula Salad
I might have the perfect recipe for Milanese Pork Chops! Why do I dare to call them “perfect”? Because these beauties have a flavorful crispy crust, so crispy that you would never believe that they are baked and not fried. The juicy and tender meat is coated with a golden crust made from whole-wheat bread crumbs, parmesan and thyme. So, in my humble opinion, this dish is the perfect lunch: easy to make, satisfying and very healthy. Continue reading Baked Milanese Pork Chops With Aïoli Sauce and Arugula Salad
Swedish Meatballs with Homemade Dumplings, Zucchini and Cranberries
Swedish meatballs (svenska köttbullar) is a delicious dish of Swedish origin (doh!), served traditionally with mashed potatoes and lingonberry jam. These exquisite meatballs are bathed in a delicate yet flavorful broth-based white sauce. Continue reading Swedish Meatballs with Homemade Dumplings, Zucchini and Cranberries
Chilli con Carne and Brown Rice
I’ve been cooking chilli con carne for about 5 years, but this recipe is (hands down) the best. It is hearty yet light and has a lot of bold flavors. Let’s be honest, chilli con carne isn’t precisely the healthiest dish you can imagine. So, for a healthier choice, I served my chilli with Greek yogurt, instead of sour cream (to cut down fat and bring some protein), and with brown rice instead of white rice (for some extra fiber).
Tagliatelle Made from Scratch Served with Beef Ragù / Lentil Ragù
I might have mentioned my eternal love for pasta. Here’s the thing: if I’d have to choose between chocolate and pasta, I’d choose the latter. Oh, and I love chocolate, I just love pasta even more. My obsession for pasta began during early childhood. I remember that my grandmother used to make huge sheets of dough, which were later cut into delicate ribbons and served with poppy seeds or walnuts. Later I learnt that those exquisite ribbons were in fact tagliatelle.
Today I have a propose for you: tagliatelle made from scratch, served with two types of ragù. The first one is a classic beef ragù, decadent and flavorful and the second one is a vegan lentil ragù, nutritious yet incredibly tasty. Why should we include lentils in our diet?
Continue reading Tagliatelle Made from Scratch Served with Beef Ragù / Lentil Ragù
Smoked Prunes Stuffed Tenderloin Served with Celeriac Puree
I love dried prunes. Their autumnal, smoked flavor brings me back to my childhood. Dried prunes and pork tenderloin is suck a magnificent combination. I like to pair stuffed tenderloin with autumnal veggie puree (such as celeriac, sunchoke or butternut squash). For me, this is how fall tastes like.
Continue reading Smoked Prunes Stuffed Tenderloin Served with Celeriac Puree
Sunchoke chicken pot pie
Sunchokes (topinambur/ Jerusalem artichoke) are the tuberous roots of a plant which belongs to the sunflower family. I’ve recently discovered sunchokes and I love them so much. They are both nutritious and tasty. Sunchokes have a medium glycemic index and they are packed with antioxidants, fiber, calcium, magnesium, iron and potassium.
Continue reading Sunchoke chicken pot pie
