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!

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.

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.