Avocado Hummus Cream Sandwiches
These little avocado sandwiches are topped with a special cashew cream hummus and cherry tomatoes. Another perfect hot weather treat! Continue reading
Category Archives: vegetarian
Spiralized Vegetable Pasta
You really need a spiralizer for this spiralized vegetable pasta in order to make those thin spaghetti-like strands of vegetable. This little gadget is really handy for other quick and easy summer recipes too. By the way this dish is eaten cold so you can make it well in advance and any leftovers of course don’t require any reheating. This dish was inspired by one of Pietro Leemann’s vegan recipes. Continue reading
Crunchy Millet Baskets
These little crunchy millet baskets can actually be filled with anything but here I chose a simple zucchini cheese filling topped with a crispy parmesan wafer. These wafers by the way can be made in seconds with just one easy ingredient: grated Parmesan! The baskets themselves can be made ahead of time and ready to be filled when you need them. Continue reading
Spinach Crepes
These delicious spinach crepes are so easy to make in a blender and can turn into a special vegetarian meal without hardly any effort. Continue reading
Molded Beet and Zucchini Rice Cakes
These Beet and Zucchini Rice Cakes are so quick and easy to make and versatile at the same time. They are perfect for a spicy first course or even as a side dish that can go with practically everything including fish and meat. Continue reading
Quinoa Zucchini Croquettes
These spicy little Quinoa (pronounced keenwa) patties can be a nutritious and tasty alternative to meat as the quinoa is rich in protein and valuable minerals. The addition of zucchini and carrots rounds out this croquette perfectly. A crunchy fresh salad and maybe a slice of fresh sourdough or rye bread turns these into a complete meal. Continue reading
Norwegian Green Bean and Salmon Salad
This Norwegian Green Bean and Salmon Salad has been a long time family favorite. Full of protein and vegetables it can stand on its own as a one dish meal or it can be the star of a smorgasbord gathering. It’s also a snap to put together and tastes even better the next day. It looks pretty dressed up with sliced eggs with a bit of caviar on top or any other colourful vegetables. Great for picnics. Continue reading
Relish di Pere con Cipolle Egiziane
This fruit based relish is further enhanced by the tiny Egyptian onions which are only Egyptian in name since they originate and are grown in Liguria, Italy. This rare and centuries old vegetable has been reintroduced in Liguria recently thanks to its ease of cultivation and exceptionally rich nutrient value. This delicious appetiser is a perfect accompaniment for grilled swordfish, chicken or turkey. The three basic ingredients make this a quick and easy recipe – especially handy during these hot summer months where you don’t want to spend a lot of time cooking over a hot stove. (Questo relish a base di frutta e’ migliorato da queste piccole cipolle egiziane che sono egiziane solo nel nome, in verita’ sono coltivate e originarie della Liguria. Questo raro e antico ortaggio e stato reintrodotto recentemente in Liguria grazie alla sua facilita’ nella coltivazione e ricchezza di valori nutrizionali. Questo delizioso antipasto e’ un’abbinamento perfetto con pesce spada grigliato, pollo o tacchino. E’ una ricetta adatta specialmente durante questi caldi mesi estivi quando nessuno vuol spendere tanto tempo in cucina). Continue reading
Summer Chickpea Soup
I have to admit this Summer Chickpea Soup has a lot of ingredients and involves a bit of chopping and adding but the procedure is extremely simple and in the end it’s well worth it! It’s so refreshing with the pears in it and it can be a complete light meal in the summer months. Also if you don’t know what to do with the chickpeas after using the aqua faba, this soup is perfect and guaranteed to become a favorite. Continue reading
Crispy Fried Borage Leaves
Borage is a forager’s delight, especially easy to find during spring season when its velvety leaves and bright blue star shaped flowers abound. This plant can also be cultivated in a sunny spot in your garden. The whole plant is edible including the flowers. It’s also full of valuable vitamins and minerals. I especially enjoy the leaves dipped in batter and quickly fried in olive oil until golden and crisp. A quick and healthy treat! Continue reading