Main dishes

Vegan curry

If you love spicy food you are going to love this dish. There are options, anyway, to make it more or less spicy according to your preferences.

eat 2

300 gr of either white or brown rice
1 onion
2 green peppers 
2 aubergines
2 courgettes
4/5 tomatoes
1 can of coconut milk/ soya cream
300gr (approx) of tofu
curry powder (I use tikka massala)
EVO oil

While you boil the rice cut the onion in thin slices and cook in some oil in a pan until it reaches a light brown colour, add the rest of the vegetables previously washed and cut in dice. (I never peel the aubergine or courgette). Cut the tofu in small dice and cook it with oil in another pan until it becomes slightly coloured.
Once the vegetables are done you can add the tofu, 2 teaspoons of curry powder and 1/2 the can of coconut milk (150/ 200ml approx). Stir until it becomes creamy. 

When it’s done serve in a dish next to the rice.


Vegan Sacher cake

Ingredients :

For the sponge cake:

750 gr of flour
750 ml of unsugared soya drink
350 gr of brown sugar
300 gr of dark cocoa
200 ml of sunflour oil
2 bags of baking powder
vegan margarine

Strawberry, apricot, peach or blueberry jam to fill it.

For the chocolate covering:

225gr of dark chocolete
150ml of unsugared soya drink
20gr of brown sugar
1 pinch of salt
1/2 tea spoon of vanilla extract
2 teas spoons of sunflower oil

In a bowl, mix all the ingredients for the sponge cake in the order you find them in the list using the whisk of a food mixer.

Meanwhile prepare the oven tray by covering it with some margarine and then cover it all with some flour. Pre heat the oven at 200° C.

Once the mixture is ready pour it in the oven tray and bake it at 200° for 40/45 min. Once ready let it cool.

Cut the top off to make it straight and plain, turn it upside down in a dish and cut it in two parts horizontally. Spread jam in the middle. Prepare the covering by melting all the ingredients in a pot on slow heat then pour it all on the sponge. Cover the side gently and let cool in the fridge for a few hours.

Clean the dish around the cake before serving.


Creamy mushroom risotto

Who doesn’t love a good risotto? Creamy mushroom has always been my favourite. It can be easily made dairy free and it tastes just as good. Timing depends on the kind of rice used, I usually use brown rice but it can be made with white rice if you wish, it takes less time.


Eat 4

1/2 kg of brown rice
1/2 kg of portobello mushroom
1 little carton of soya or any vegetable cream
1l of vegetable soup
2 glasses of unsugares soya drink (or any other vegetable drink)
2 glasses of white wine
EVO oil
Mixed ground pepper

The first step is to wash the musnrooms, cut them in slices then cook them in a big casserole with a drop of oil and salt to taste.

Once the mushrooms are cooked move them into a bowl, put the rice with some oil in the casserole, add the wine and stir continuously until all the wine has evaporated, then add small amounts of vegetable soup, stir, then add some more to let the rice cook slowly. Salt to taste. 

When the rice is almost done add the soya drink , the cream and the mushroom , some ground pepper and let it finish on slow heat. It’s a good idea to keep some mushrooms to decorate the dishes once ready.

Serve hot with or without vegan grated cheese.


Lentil pasta with lamb’s lettuce and cherry tomatoes

This is a really fresh and light pasta, ideal for hot summer days. The use of raw ingredients in it makes it rich in vitamins and extremely simple to prepare.

Eat 2/3

250gr of lentil pasta
100gr of lamb’s lettuce
150gr of cherry tomatoes
2 spoonfuls of mixed seeds
EVO oil

Mix the lettuce with the cherry tomatoes previously washed and cut in two pieces. Then add the seeds, oil and salt to taste.

Boil the pasta in lots of water then strain it and mix it with the salad. It is nice both using the pasta while still hot after boiling or after rinsing it in cold water.                       You can add vegan grated cheese on top before eating it.

Main dishes

Veggie muffins

This is, undoubtedly, an extremely original recipe to present your guests with, especially if you are inviting non vegan people who think vegans eat only boring salad leaves or boiled veggies.

They can be made with any combination of veggies but I have made them with fried peppers which make really tasty muffins.


5/6 green peppers
1/2 big red pepper
EVO oil
2 glasses of flour
2 glasses of unsugared soya milk
1 glass of sunflower oil
2 bag of Royal raising powder
some chia and sesame seeds

Wash the peppers, cut them in slices, add oil and salt and cook them on slow heat. Meanwhile prepare the mixture for the muffins. Using the whisk of a food mixer mix the flour with the soya milk, some salt, sunflower oil and the raising powder.

Pour the creamy mixture in oven moulds,  add some fried peppers and mix with the cream then add a pinch of seeds on top.

Cook in oven at 185° C for 30/35 min.
When ready serve hot with some salad or vegetables.


Coconut mould 


400 ml 1 tin of coconut milk
100 ml of coconut and rice drink
1 tea spoon of stevia
4 gr of agar-agar powder

Mix all the ingredients thoroughly while cooking on slow heat during 5 minutes then pour into moulds. Let cool then put in the fridge. Use red berries or chocolate to decorate.


Almond sighs

My friend Anna came to school yesterday with some woderful gluten free biscuits and gave me the recipe. I have veganized it. This is my version which contains less sugar.


4 spoonfuls of aquafaba
200 gr of almond flour
100 gr of brown sugar
some almonds for decoration

Use an electric whisk to make the aquafaba to form stiff peaks then start adding the sugar and the flour. Do not stop mixing it until you obtain a thick mixture. Put the mixture in the fridge for an hour, it will be able to work it later.

Finally work the mixture into little balls which you will place on an oven tray on oven paper. Put an almond on top of each ball or roll them onto crushed almonds before placing them onto the tray.                   Cook for 15 minutes at 180°C.