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Homemade pasta with jerusalem artichokes and Brussels sprouts
This homemade pasta first course contains two winter ingredients that work together beautifully: Jerusalem artichokes and Brussels sprouts. If you have never tried them together, this is the perfect opportunity!
Oven baked Falafel with oats and pumpkin seeds
Small chickpea balls dipped in vegetable mayonnaise are always very popular with everyone, young and old!
Vegan beetroot ravioli with apple and walnuts
The secret of this beautiful, delicately-flavoured ravioli dish is in the handmade fresh pasta, with the special added touch of beetroot extract, and its delicious filling.
Fondue of potatoes and artichokes sous-vide
This recipe uses the sous-vide technique for cooking in a healthy way while preserving the nutritional content of the food almost completely, and retaining the pigmentation, producing dishes whose colour is unchanged after cooking with less oxidation.
Winning root veg
A dazzling dish, flavoursome and colourful, combining seasonal, unusual ingredients.
The best lasagne
A traditional, classic Italian dish, lasagne reimagined as 100% vegan with a brand new look.
Risotto with celeriac, apple and walnuts – Vegan Waldorf Risotto
Celeriac, apple and walnut risotto with lemon is a vegan, gluten-free recipe, inspired by the famous Waldorf salad. Ultra-simple to prepare, light and really creamy, it is one of my favourite risotto dishes!
Roasted squash soup with almond “bacon”
It’s autumn: leaves are falling from trees, weather gets colder and we finally can start turning on the oven in the kitchen and having warm meals. Also, pumpkin season is finally here and one of our favorite way to eat it is soup. Roasting the butternut squash in the oven...
