We have elevated the Chocolate Chip Cookie! Who doesn’t love Chocolate Chip Cookies - we like our cookies to be soft, not too sweet, and filled with chocolate! We played around quite a bit before figuring out what the best recipe is and sharing it with you and hope you love them.

This recipe is not only super easy (literally 3 minutes of prep time) but it’s also extremely delicious. I love the honey/goat cheese combination but if you’re not a fan of goat cheese you can substitute it either with vegan cheese or feta. Make sure you don’t forget the sage as it will really elevate your dish and give it that extra kick.

I fell in love with this salad after trying it for the first time. I thought that putting dates and pistachios together in a salad would sweeten it too much but the mix with the arugula, feta and pomegranate seeds is simply perfect. A salad that literally takes 5/10 minutes to make and you can have it either as a light lunch/dinner or you can serve it as a starter or bring it to a picnic (your guests will be impressed). It’s really one of those dishes that stands out because of its flavours but requires almost 0 time.

Greek salad is a staple of Greek cuisine and makes for a perfect light lunch/dinner or as a side dish. It’s best to eat it in spring and summer when the ingredients are in season and fresh. As most of the ingredients are raw vegetables this will make a huge difference! Even though some people like to add greens like rucola and cabbage to their Greek Salad the original recipe only includes: tomatoes, cucumbers, green peppers, red onions, olives and feta cheese. You can of course add anything else (I like to add a couple of capers).

This is literally my all time favourite summer salad as it has everything I love: tomatoes, feta, capers and bread! And you can even add some pesto on top to give it an extra kick. In Greece it’s usually made with Round Barley Rusks but I also sometimes make them with these Krisprolls you can find in coop.

One of the staples of Italian cuisine is the Caprese Salad - so easy to make yet so delicious! The most important thing when it comes to Caprese are the ingredients - use good Mozzarella di Bufala and good tomatoes. I usually use either Cuore di Bue (Beefsteak Tomatoes) or Cherry Tomatoes depending on which ones look better when buying them.

This vegetarian soup is absolutely hearty and will make any moment cozy, it's the perfect starter but also the perfect main course if you don't feel like eating too much. as is customary with French Recipes you’ll find this soup to have some butter and cream which can definitely be substituted by for example Flora (100% plant based butter) and the cream can be left out completely if you wish. I already substituted the chicken broth with vegetable broth but in the original recipe Julia Child used chicken broth.

Cauliflower steaks are my newest addiction - they are filling, healthy, absolutely delicious and so versatile. This time I decided to make my cauliflower steaks with home made pesto and some Paprika Nussmesan from Chopfnuss. For those who still don’t know Chopfnuss they are a Swiss start up that make delicious vegan alternatives to parmesan which we love! This time I chose the Paprika flavoured one as I wanted to give my cauliflower steak an extra kick.

This Vegetable Fregola is my absolute favourite way to make Fregola - plus it’s healthy and vegan! Fregola is a fun Sardinian pasta that is a bit of a mix between pasta and risotto and it’s perfect for any sauce as it really soaks in all the flavours. I made this Fregola with Zucchini, Carrots, Potatoes, Onions and Artichokes but you can make it with any seasonal vegetables you can find at the market.

I honestly love this Peanut Sauce so much - you can make it with Vegan Rice Spring Rolls, use it as a salad sauce or eat it with any kind of meat or vegetables - I especially like it with baked peas and broccoli sprouts.

This Vegan Rice Paper Spring Rolls recipe is one of my favourite healthy things to eat and it’s also super fun to make especially if you are inviting friends over and they can fill their rice rolls with whatever filling they want. My favourite fillings are: carrots, cucumbers and marinated tofu.

Not only is focaccia vegan but it’s also extremely simple to make. Before making home made focaccia at home for the first time I always thought it would be the most complicated thing and I then quickly realised that it’s one of the easiest breads you can make at home.

This Vegan Mushroom and Spinach Sauté is my go to recipe on days where I don’t feel like cooking or days where I don’t have enough time to cook a bigger meal. This dish is perfect for a quick healthy lunch and is filled with vitamins and minerals like vitamin E and magnesium that support your immune system.

This vegan mushroom soup is the perfect cozy dinner when it’s cold outside - the absolute best healthy comfort food. Even though I made this recipe using only champignon mushrooms you can use any kind of mushroom (button mushrooms, oyster mushrooms, etc).

This vegan Lentil Soup with Potatoes is one of my favourite comfort foods in the winter. It’s extremely easy to make and doesn’t have much prep time - and the best thing about it is that you can make a little more of it and heat it up again the next day (this soup is really almost better the day after).

These Vegan Vegetable Chips are what every dinner party needs. Thy are absolutely delicious and super easy to make and the best part is that you decide what veggies to use so you can use leftovers or go crazy with all kinds of veggies. This time I decided to use carrots, parsnip, sweet potato, beetroot and zucchini (my all time favourites are parsnip and sweet potatoes).

This delicious Red Lentil and Carrot Soup is perfect for colder days and when you need some healthy comfort food. It’s super easy to make, extremely cheap and incredibly tasty. Top it off with some vegan coconut yogurt for the perfect balance.

Pennette alla Vodka are officially back in style after having been forgotten and removed off most menus for the past 20 years. They used to be a staple of Italian cuisine back in the 80’s with their origins being traced to a restaurant called “Dante” in Bologna where they would flambé the penne in front on you at the table (yes, very 80’s), all the cool kids used to eat them back then and they were even served in clubs and bars.