Chef's Corner

These small and delicate bites are a real treat not only because of their fresh taste but also because of the bright combination of colours that call for attention! They can be served not only as appetizer but also as amuse-bouche, to impress your guests!   90g / 2 handfuls of baby spinach 85g / 2/3 cup sunflower seeds 4 tablespoons of olive oil 2 garlic cloves 1 teaspoon lemon juice (to prevent oxidation of greens) Salt, to taste 1-2 tablespoons of water...

This is just one of many variations of kimchi. Take a spoonful or two every day with your main meal to improve digestion. It’s worth making plenty at once and using it up in 30-60 days.   600g / 7 cups green cabbage, cut in thicker strips 520g/ 8 carrots, cut in bite-sized pieces, rolling style 1,2 L / 6 cups cold water 60g / 3 tablespoon sea salt 4 garlic cloves 20g / 3 cm piece fresh ginger, peeled 1 teaspoon turmeric powder ½ teaspoon...

Making coconut milk at home takes only a couple of minutes! Blend it with raw cacao and a couple of other nutritious ingredients and you’ll get a really tasty smoothie!   To make coconut milk: ½ cup desiccated coconut (unsweetened) 2 cups hot water In a high-speed blender blend coconut with water until smooth. Use a nut milk bag to strain the milk. To make the smoothie, return the freshly made coconut milk into the blender jug and add: 3-4...

This is a variation of the bars recipe from my cookbook Raw Food Kitchen. A tasty & healthy snack or dessert that can be made a lot in advance- you can grab one each time you need an pick-me-up!   1 big and ripe banana 1 cup fine rolled oats 2 tablespoons raw cacao beans or 3 tablespoon raw cacao powder 1 tablespoon virgin coconut oil 3 tablespoons chopped dried fruits of choice 1 tablespoon rice/agave syrup 1 teaspoon lemon juice Pinch of cinnamon...

Soft, creamy, full of color and sweet taste, this oat & beet porridge is a real treat for the whole family, especially for babies and small children!   You will need: ½ cup rolled oats 2 cups water or plant milk 1 beet, peeled Pinch of salt 1 tablespoon roasted sesame seeds or gomashio Soak oats in water or milk overnight. Finely grate the beet and squeeze out the juice with the help of a cheese cloth, or use a juicer. Alternatively, you can slow...

This is my version of an old recipe that dates way back to the times of the Turkish invasions of the Adriatic coast. It’s a great lunch that is light yet satisfying, rich in fiber with no rising agent added to the dough. Much healthier than a sandwich or a slice of pizza!   for the dough:   100g / ¾ cup whole meal flour 65 g / ½ cup rye flour 2g / ¼ teaspoon salt 2 tablespoons olive oil 55 ml / ¼ cup + 2 tablespoons cold...

  Judging by its name, you probably think this is a posh, pretentious and complicated dessert that only chefs in five-star restaurants can make. Well, you couldn’t be more wrong! I’m using only plant milk and cream, seaweed gelatin agar-agar, nuts and rice syrup so this is a very light, creamy and wobbly dessert- it takes only a couple of minutes to make it and some patience until it cools down in the fridge!   220ml / 1 cups plant milk, vanilla flavored...

  To make your stews, ragouts, sauces, curries and other lovely vegan dishes extra yummy, it is very important to marinate and fry tofu, seitan and tempeh properly in advance. Prepared this way, each piece will soaks up the spices, and nice crunchy crust will form and the taste will not leak into the cooking liquid. You will need: 290g / 2 cups  2cmx2cm cubes tofu/seitan/tempeh 4 teaspoons tamari soy sauce 1 teaspoon oil of choice (aromatic oils like olive or...

One of those refreshing salads that will clear your mind and feed you with nutrients!   3 big handfuls of any seasonal salad greens (arugula and lamb's lettuce are my favorite combo) 1 strip of wakame, soaked and chopped ½ cup pomegranate seeds 1 tablespoon chia seeds, preferably freshly ground, or whole For the dressing: Lemon juice, flaxseed oil, umeboshi vinegar, rice syrup   Place all salad ingredients in a big bowl and combine. Whisk together...

Great alternative to feta cheese, fermented tofu isn’t difficult to make at all, and it’s creamy texture and aromatic taste will win over many skeptics. Try creating a vegan version of the popular Greek salad with tofu fermented this way- the taste is amazing!   To ferment tofu: 440g/ 4 slices plain, extra-firm tofu 300g /1 cup barley or rice miso Slice the block of tofu lengthwise into four equally thick slices. Spread 75g/¼ cup of miso...

  I’m in love with fermentation so my kitchen & pantry are full of bubbling starters and hissing jars! When I’m feeding my sourdough starter and need to discard some of the fermented starter to add fresh flour, instead of throwing the extra starter away (which would be a big shame and quite wasteful), I use it to make these rustic grissini! More recipes from my fermentation adventured can be found in my cookbook Fermented Foods for Vitality and Health....

Having a plate full of lively colors every day of the week keeps you healthy inside out! Both nutritionally and aesthetically, this is the right dish to introduce into your weekly menu!                 170g /1 cup quinoa 400ml /1 ¾ cup water ¼ teaspoon sea salt 60g / ½ small beet, finely grated 1 tablespoon umeboshi vinegar 20g/ 1 cup dry arame 460ml/ 2 cups water 1 teaspoon tamari 1 tablespoon lemon...

A wonderful and light dessert that everyone will love!                                       1L/4 cups organic chocolate-flavored soy milk 10g/ 5 teaspoons kanten flakes (agar-agar) 170g/ 2/3 cup brown rice syrup 50g/ 1/3 cup dark vegan chocolate 10g/ 1 tablespoon raw cocoa powder 25g/ 2 tablespoons kuzu   In a big saucepan add milk and kanten flakes, whish well and...

Sometimes, a big bowl of this soup is the only thing I eat for lunch, especially when I feel tired and my energy is low. It’s also a great late-night dinner prtion because it nourishes but doesn’t put much strain on the already sleepy digestive system! Also, dried shiitake mushrooms have a relaxing effect on the body. 100g dried soba noodles or tagliatelle 1,2L/ 5 cups of water (for pasta) 480g/ 2 cups water (added later) 1 teaspoon salt ½ tablespoon tamari...

I love using pumpkin in desserts since it has such a sweet taste and gives desserts a lovely golden colour. This cake is a great combination textures: a slightly crunchy crust and a smooth, rich cream. Serve it well cooled. You can drizzle a small amount of rice syrup over each serving and add a sprinkle of chopped walnuts.   For the cake crust: 200g/ 3 cups spelt biscuits, finely ground 70g/ ½ cup toasted and chopped walnuts ½ teaspoon bourbon...

This recipe is raw , crunchy, full of sea vegetables (minerals) and sprouts (more minerals) and it's fun to make & eat ! To make 8 pieces of temaki zushi (hand- rolled sushi) you will need:   For the filling: 1/2 cup cashew nuts 1/4 cup sunflower seeds 1 small onion 1-2 tablespoons of olive oil 1 tablespoon umeboshi vinegar 1-2 tablespoons lemon juice salt a pinch of turmeric 1 long strip of wakame small handful of arame sprouts...

Each year when the season of Babura peppers starts in June, we enjoy them stuffed with tempeh, seitan or tofu. Traditionally, they are stuffed with minced meat, but who would ever want to use that when there are so many other beautiful ingredients to stuff peppers with! Last year I shared a photo of my stuffed peppers on my facebook page  and the feedback I got was amazing! It seems that everybody else feels about this dish as I do; it's the ultimate vegan comfort food, telling us...

Finally a no-cook recipe! These falafels are also fry-free and chickpea-free and surprisingly easy to make! They are also really filling and full of good quality oil from seeds and nuts!     Since I spend most of my time in the kitchen during the week, during the weekdays, I’m trying to avoid cooking on weekends, and that’s how my raw recipes are born- out of necessity!   Since this mixture keeps well in the fridge for a couple of days, sometimes I...

Here’s a recipe for a yummy porridge you can prepare both for your children and the grown-up members of your family! Oats provide fiber and texture, wheat farina makes it extra creamy, while cocoa and hazelnuts add that special flavor which calls for more! Apart from a filling breakfast, this porridge can be served as a light dessert or a late night comfort food. To make one portion you will need:   3/4 cup oat, rice or almond milk, plain or chocolate-flavored 1/4 cup...

It does seem a bit old- fashioned, but I would still, in most cases, chose a simple pancake dessert over a fancy three-layered cake!   So, to show the world my love for pancakes, I came up with this healthier version of the famous French dessert from the 80’s Crêpes Suzette , and since they are egg, sugar and butter-free, I named them Crêpes Dunjette ! I use agave syrup and coconut oil which results in juicy vegan pancakes with rum-orange aroma, topped with...

7 tips&tricks for success  There are a couple crucial moments in the process of making vegan burgers where a small mistake can make a difference between a perfect burger and a burger mix that ends up in the trash! So, dear foodie friends, it is my duty to reveal all my tips & tricks and help you make the perfect vegan burger/patty/croquet, and I sincerely hope you’ll find this tutorial helpful! Ingredients: 3 cups short grain brown rice, cooked (2 water to 1...

If  you love coconut you are going to love these cupcakes! I use as many ingredients possible made out of coconut, but if you don’t have all of them at hand, feel free to use sunflower oil instead of coconut oil, more unbleached flour instead of coconut flour and rice syrup instead of coconut sugar in the cupcake dough. They are delicious either way!    For the cupcakes: 100g/ ¾ cup unbleached flour 70g/ ½ cup gluten free...

There is something very attractive about the taste of tomato sauce since so many people love it, even though they might despise other vegetables. A picky child will probably spit out most of veggie soups and sauces, but if offered a dish with tomato sauce, it will be a whole other story!  Nice pumpkin sauce will seldom cause excitement, while pasta with tomato sauce definitely will. Here’s a recipe that will help you to sneak pumpkin, carrots, beets and onions into dishes like...