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Vegan pesto

I'm sure you all know, at the very least more or less, how to make pesto. This is just to remind you that pesto is always a good idea: for a quick pasta dinner, as an addition to a sharing platter, on what to do with herbs from your garden.

Traditional Ligurian pesto is made with basil, but I went for a blend of different herbs: basil, thyme, oregano and a bit of rosemary and mint. I skipped parmesan, but kept pine nuts from the original recipe. Feel free to experiment with herbs and nuts - try almonds, cashews, pumpkin seeds or walnuts.

Recipe: Vegan pesto

  • one cup fresh herbs: basil, thyme, oregano, rosemary, mint
  • 1/2 small clove of garlic
  • 3 tbsp pine nuts, roasted on a dry pan
  • 1/2 cup olive oil
  • 1/2 tsp soli morskiej
  • Blend all the ingredients to a smooth paste using pestle and mortar or a food processor.
  • Feel free to add more olive oil, depending on what kind of consistency you like.
  • If not using immediately, place the sauce in a jar, top with a layer of oil and refrigerate until needed..

tomato salad with goat cheese

Recipe: Tomato salad with goat cheese

Serves: 1
  • 150 g of heirloom tomatoes - use an assortment of shapes, sizes and colours
  • a handful of basil leaves
  • a thick slice of goat cheese
  • one tbsp. of balsamic vinegar
  • 2 tbsp. of olive oil
  • freshly ground black pepper and sea salt, to taste
  • Cut larger tomatoes into quarters. Place them in a deep plate with basil leaves.
  • Drizzle with balsamic vinegar and olive oil, season with salt. Set aside for 15 minutes.
  • Grill the goat cheese for 1-1,5 minute. Place it on the tomatoes. Top with freshly ground pepper.

cauliflower crust pizza

Diet-friendly, no flour, no gluten, no guilt. I have no intention of claiming that cauliflower crust is a perfect imitation of classic pizza dough with flour and yeast. It's different. And it's better.

Recipe: Tomato sauce

  • one onion, diced
  • 2 garlic cloves, thinly sliced
  • 4 tomatoes, scalded, peeled and diced
  • 1 tsp. of sugar
  • sea salt and freshly ground black pepper, to taste
  • 2 tbsp. of olive oil
  • Heat the olive oil, add onion and garlic and cook until soft and golden.
  • Add tomatoes, season with sugar, salt and pepper. Bring to boil.
  • Simmer over medium heat until the sauce thickens (30-40 minutes), stirring every now and then.

Recipe: Cauliflower crust

  • one medium cauliflower
  • 1/2 cup of grated parmesan
  • 1/2 cup of grated mozzarella
  • one large egg
  • Using a food processor, blend cauliflower florets until pureed. Lightly steam the cauliflower for 3-4 minutes. Set aside and let cool.
  • Use a cheesecloth to squeeze the excess water from the cauliflower.
  • Transfer to a bowl and combine with parmesan, mozzarella and a whisked egg.

Recipe: Cauliflower crust pizza

  • a few cherry tomatoes
  • a few thick mozzarella slices
  • a few leaves of fresh basil
  • Spread the "dough" into one large pizza on a parchment-lined baking sheet.
  • Bake at 200C for about 15 minutes.
  • Top the pizza with tomato sauce, cherry tomatoes and mozzarella slices. Bake for another 10 minutes.
  • Top with fresh basil before serving.