Chestnut pancakes

What's a Sunday without pancakes? As I wrote here we really love this habit, but to not get bored with the same recipe every week, I started to think about new combinations to try. I also improved the leavening and the texture using a little trick and...definitely approved! Oh, they're also glutenfree.

Mini chickpea muffins

Simply but impressive, healthy and tasty...these mini muffins are crispy outside and soft inside and match perfectly with a creamy topping like that. You can offer them whether as a main course or as a starter and you will make everyone happy: they're gluten free, low fat, low GI and - with a little variation for the topping - also vegan!

Smoked medallions

Are you looking for a time-saving dinner? Here you are a quick and super easy recipe for delicious high-protein burgers. If you like smoked aftertaste like I do, you will love them!

Heating soup

According to Yin and Yang principle applied to nutrition, buckwheat is the most heating among all grains (it's not a a grain actually, but we call it like that for convenience). Whether you believe in this theory or not, I can guarantee that - due to boiling water and chili pepper in addition - this soup is very hot anyway ahah

Mommy's pasta with guest of honor

"Home sweet home" was my first thought as soon as I tried this plate...well, the truth is that I learnt to cook this pasta sauce from my mommy ♥ it's easy and quick to prepare, with a fresh and savoury taste that will delight you. But today I decided to add a special ingredient created by my freaky mind...keep on reading to know how to make it!

"Iron Man" quinoa salad

After Spring quinoa salad, here you are the Iron man dedicated one:

• quinoa is a pseudocereal rich in minerals like calcium, magnesium, phosphorus, potassium and iron (4.6 mg per 100 gr);
• cannellini beans, like other legumes, contain a good quantity of iron (4.5 mg per 100 gr);
• dried tomatoes are a considerable source of iron (9.1 per 100 gr);
• and, last but not least, vitamin C contained in bell peppers (166 mg per 100 gr) is really helpful to absorb all non-heme iron above mentioned.

Should I add something to explain the reason why I chose that name for this salad?

Rainbow salad boats

Healthy, appetizing, nourishing: one of the best dinner I've ever had.

Creamy beetroot

If you like bright colours and delicate flavours, that's the right sauce for you. Use it to dress up your pasta, spread on a slice of bread or serve with seitan burgers and similar (muscolo di grano for instance).

Or, as an alternative, use it to paint your children's bedroom walls ahah

"Whatever" soup

Oh my gosh, how could I have lived without miso for so long?

I will not go into the contents about this wonderful food and how to make the tradional Japanese soup (it would be like to discuss with an Italian about carbonara sauce) but I do really like this kind of lets-have-a-look-whats-in-the-fridge-and-try-to-make-something-edible soups. Anyway, may I call it miso soup? After all, there is miso inside...

Fast fruit

As someone said: "Fruit is the original fast food"...and this is one of my favourite afternoon snack in this period: persimmon and banana!

Welcome Autumn

I know Autumn is coming when I crave for hot soups and velvet sauces! My favourite foods during this season are pumpking and mushrooms (any kind) and then chestnuts, persimmon, baked apples with cinnamon, hot chocolate...along with some evergreen that never run out in my kitchen: leek and potatoes.

Millet & Beans

No, I'm not talking about a brand new group on the musical scene, even if the name might deceive you ahah

Millet balls are a recent discovery, very easy to prepare and super healthy, and the sauce is irresistible thanks to a secret ingredient...

Spring quinoa salad

Yeah, I know, it's November and I'm talking about SPRING...I wish it was! In the meantime, I can imagine to enjoy this simple and tasty quinoa salad laying on a blooming lawn under a lukewarm sun :) you should try as well!

Vegetable curry 2.0

It's official: I'm curry addicted!! I love the summertime version with eggplants and zucchini, but the winter one is very tasty as well. Enjoy the sun in your plate even when it's cold and grey outside :)

Graffiti eggplants

Look, how beautiful they are! This nature's masterpiece deserved a special recipe...

...millefoglie with tofu cream!

Risotto time

I ❤ risotto!

Actually, the traditional recipe is full of fatty and unealthy ingredients (butter, parmesan and refined rice just to start) so I created my own version which is no less enviable than the original one, trust me!

I suggest you this combination that I really like, but of course you can use any other kind of vegetables of your choice.

Multicolor potato croquettes

Hands up who doesn't know any person that hates vegetables?!

Don't worry, with this recipe all your problems are gone: I swear, the fussy people you're surrounded by will love that! And if you don't say them, they will never find out what kind of "horrible" vegetables are hidden inside ahah

New start(er)

This recipe is a little tribute to a vegetarian restaurant here in Prague that I really suggest you (Restaurace Maitrea) where my boyfriend and I tasted this lovely starter for the first time...and it represents also the changes I've been facing lately in my lifestyle. The point is that I realized we were eating too much soy products and, since my choice is not only ethical but also about health, I decided to reintroduce some cheese in our diet. To be more precise, I'm talking about organic goat cheese, which is more digestible and it doesn't involve so much exploitation as dairy industry. Actually, we also eat dairy ricotta, mozzarella and yogurt, but very seldom and organic if possible (it happens mostly when we eat out or when I cannot find or cook a vegan substitute). I'm perfectly aware of the power of the food (both positively and negatively) but eating is not only a matter of head and studies about this and that, eating is involving heart and physical sensations as well. I think sometimes we should reach a compromise in order to find a balance and, at this time, that's my choice. Perhaps I will change my mind again during time, but since then I keep following my path depending on what I'm feeling is the best for me.

Vegetable Thai curry & Wanderlust

Sometimes, cooking is like travel. You can close your eyes and imagine the stunning atmosphere coming from far away countries...you can smell their fragrances, admire their colours, delve into their cultures. You know, I often use youtube to listen to traditional music while cooking, so that I can also ear the sound of these places and feel closer. Unfortunately, so far in my life I didn't have the opportunity to travel a lot and I still have got a long wishlist of places to visit. But until I won't have enough money and time to rove about, I will keep using my imagination and my kitchen to pretend being over there.

Red dressed eggplants

After blue and green, red is my third favourite colour...so, why don't use it  in the kitchen as well? I believe that food should be attractive also for the eyes, don't you? Here you are another gluten free recipe for all quinoa lovers! And if you're not, nevermind...you will be!