I absolutely love this dish – it’s comforting and tastes delicious. The sweetness of the leeks and peas along with the mild scent of dill is a winning combination. I found frozen artichoke bottoms in my local shop (I have no clue what to do with the intact fresh ones!) I had this first in Crete and although wasn’t sitting on a sunny veranda with the sound of crickets – it still tasted amazing and brought back great memories. Artichokes are full of nutrients and antioxidants, plus protein and fibre – so they pack a longevity punch! This is simple to make and cost-effective.Continue reading “Greek Artichoke Stew”
I was fortunate enough to spend a few hours cooking with an Ethiopian chef a while back, making this dish as well as a few others. The tip I took away from that day was to cook the onions and garlic until they almost become a puree (this does mean you have to keep stirring!) but the result is delicious. You can spice up this dish as much as you want – I prefer a gentle warm sensation! Split peas are so overlooked nowadays – they are a great source of plant-based protein , folate, iron and potassium, while being low in fat and high in fiber – and best of all they are cheap! Great for diabetics.
I would advise soaking over-night – just to make sure they are gentle on the tummy, if you catch my drift 🙂
I had the great pleasure recently of returning to a face to face Made in Hackney community cooking class. Although some restrictions are still in place – it was really great to meet new people (from a distance) and cook up a storm! There is something very therapeutic about cooking with others and making something great out of a few ingredients and then seeing and eating the fruits of your labour 🙂 I took my efforts home and me and my husband tucked into this excellent lentil loaf, roasted veggies and vegan onion gravy. The lentil loaf was made in a small loaf tin but you can double the ingredients and make in a normal tin. This is a great Sunday lunch dish and is really easy to whip up 🙂 you can of course chop any veg you like really small and add into the mix!Continue reading “Lentil and Mushroom Loaf”
This is probably my favourite West Indian soup – I have eaten it mainly at funerals! but nevertheless it’s been so tasty and filling and really comforting. Red peas are kidney beans and this soup allows you to experiment with different vegetables – pumpkin, sweet potato, yam, butternut squash etc. The beans need soaking overnight or use a pressure cooker to cook them and save time. Kidney beans are a good source of plant-based protein, fibre and have a low glycemic index rating – all round a good, healthy bean! Every time I have eaten this soup it has had ‘spinner’ dumplings in it – which are delicious and make it a meal on its own – so I have included the little dumpling recipe aswell.
Continue reading “Ital Red Pea Soup”
A lovely, light but satisfying lunch dish made with courgettes/zucchini. You can eat a good plateful without feeling guilty! Courgettes have a low GI and are great for people who have diabetes as they won’t have much of an effect on blood glucose levels. Courgettes are also a good source of potassium, vitamin C and folic acid. The tomatoes add a long list of nutrients, especially when cooked – add in fresh dill, mint and parsley and this is a longevity winner – and best of all it is great for the waistline – no after-lunch slump with this one!Continue reading “Stuffed Courgettes”
This was a dish I loved when I was a meat eater (many years ago) And finally a version with no dairy and no meat! You never need to be in a flap again when your non-meat eating friends come for lunch 🙂 The pasta used in this dish is readily available in most supermarkets now and the dish is very easy to make. A friend of mine in Rhodes used to make a vegetarian version of this which was amazing also. This recipe comes from one of my favourite Greek Chefs – Akis Petrezikis – who seems to be Greece’s answer to Jamile Oliver!
Continue reading “Plant Based Pastitsio”
This is a completly vegan version of a Greek favourite (I also have a recipe on this site for individual spinach and feta pies) and one to bring out for the festive season. The leeks give this pie a lovely sweet taste and it is very easy to put together – making you look like a masterchef! The pie is equally good hot or cold and has my favourite combo of dill and mint. It is also good as a snack with a cup of coffee mid-morning 🙂
Continue reading “Spinach and Leek Phyllo Pie”
Another great soup for these crisp winter days. I have to say I do use a lot of coconut milk at the moment but it adds such a lovely creaminess and flavour that I can’t resist it. This is economical and will last about 4 days in the fridge. This is delicious served with some black olives on the side and a toasted slice of sourdough. 🙂 I now have a brilliant pressure cooker which does the whole thing in 10 minutes but have given you the traditional saucepan recipe. Butternut squash is a great source of fibre and vitamins, coconut milk reduces blood pressure and cholesterol and improves digestion – so don’t take my word for it – make this and see how you feel after!
Continue reading “Squash, Chilli and Coconut Soup”
This is a great soup to throw together quickly and have for lunch – seeing as we are all mainly working from home these days. I have struggled some days with the workload and trying to really eat well, but this is the solution! You can prep this first thing in the morning, cook, leave the flavours to entwine and then blitz and eat 🙂 this soup combines taste and healthful benefits, lentils, spinach, leeks and coconut milk.
Continue reading “Spinach, Lentil and Coconut Soup”
Thanks to Jane Heaney Hodson from Cyprus for reminding me about this little gem! I first had this dish in a Lebanese restaurant on the Edgeware Rd, then Limassol, Cyprus and then again in Isreal. The blend of cinnamon and cumin really lift this dish and make it a lovely winter warmer. The dishes origins are from the middle east and Cypriot cuisine is full of middle eastern influence. The addition of caramelised onions on top of this hearty recipe will take it to another level 🙂
This is a great dish for getting some spinach in your diet, it can be eaten as a dish on its own or as a side dish with fish or a salad. I only use brown rice now, white rice and whole-wheat rice make my stomach bloated and again have been bleached, with a lot of the goodness taken out. Brown rice takes slightly longer to cook but is much better for you and has more protein and fibre than its white counterpart which has its bran and germ removed (why would you do that?!!! take out the bits that are good for you?) Continue reading “Spinach Rice (Spanakorizo)”