I am the biggest pasta lover there is, this is also why I enjoy experimenting with new recipes especially with seasonal products. Today I made Spaghetti with Brussels Sprouts as I still had some Sprouts in the fridge and needed to make something with them. I really like baked Brussels Sprouts and this combination with the chilli/oily pasta was really delicious.

Topinambur or Jerusalem Artichoke is a potato looking root vegetable unfortunately not many people know about. This year I decided it was time to start cooking more with Topinambur and I’m already addicted to this soup I made using both Topinambur (Jerusalem Artichoke) and Cauliflower. I left the skin on the Topinambur and washed them carefully - the skin is edible, has a lot of nutritious properties and gives the soup and extra delicious taste. If you don’t want to keep the skin you can definitely peel the Topinambur like you would a potato.

Reading up on Jamaican broad leaf Thyme (a.k.a. Poor Man’s pork) I discovered that it is actually commonly used as a medicinal plant to treat conditions like cold, asthma, constipation, headache, cough, fever and skin diseases. It has also been found to be effective against respiratory, cardiovascular, oral, skin, digestive and urinary diseases. So this pesto is pretty much a super food!

I find this Roasted Red Pepper soup extremely comforting in the winter time when you heat it up but you can also enjoy it cold during the summer as a sort of Gazpacho. Make sure you buy good tomatoes as when you are working with few ingredients it’s really the quality of the ingredients that matters. A great vegan dish all year round

Roasted Beets are absolutely delicious as the process of roasting them really brings out their sweetness and caramelised taste. Because of this sweetness it is best to pair Roasted Beets with either meats like turkey, beef brisket or salmon but our all time favourite are Roasted Beets with Goats Cheese and Roasted Beets with Green Beans.

This spicy lentil and chickpea salad is my absolute obsession. It’s not only super healthy (beluga lentils are full of fibre, chickpeas full of proteins and green beans are a great vitamin source), but also so easy to make and absolutely delicious. I also really like my salads to have an extra kick and adding the Sriracha sauce to this salad really brings out some amazing flavours.

Homemade vegan dumplings with a vegetable base of mushrooms and carrots. The beauty of homemade dumplings is that you can really make them however you want with the ingredients you prefer. A fun activity to make with friends or family.

As a Halloween special I decided to fill this hollowed out Pumpkin with Pumpkin Risotto - hollowing out the pumpkin will take around 5 minutes and you will be cooking the pulp you extract from inside. I decided to make this version vegan but you can always add Grana Padano in the end when the Risotto is almost fully cooked.

This time I decided to make my Flammkuchen with Potatoes and Rosemary as that’s what I had left in the pantry and the result was absolutely delicious. There is nothing I love more than the taste of crunchy oven baked potatoes - on top of crunchy Flammkuchen and in between them a layer of Crème Fraiche. I also tried to make a vegan version using this vegan cheese spread and the taste was incredible.

Chickpea Soup is one of the heartiest meals for the Autumn/Winter season. This soup is full of flavours and as soon as you start eating it your entire body warms up. Not only is it delicious, it’s also very healthy and full of proteins. We usually make our Chickpea Soup with dry chickpeas, but you can use pre-cooked / canned chickpeas as well.

I have always made vegan curries as I love curries with loads of vegetables (chickpeas, potatoes, lentils etc) but with Butternut Squash being everywhere and with Halloween coming up I thought this would be a perfect moment to make a Vegan Butternut Squash Curry. Not only is it deliciously creamy but the Yellow Curry really has a mild flavour that doesn’t tire you bite after bite.

This weekend we decided it was time to make the first Butternut Squash Soup of the season and of course to make it even better we decided to roast the Butternut Squash beforehand. Roasting the Butternut Squash will really elevate your dish - yes it takes a little longer for the roasting part but it’s 100% worth it and you can simply put it in the oven, put a timer and not worry about it.

Pico de Gallo is one of my favourite Mexican dishes. It’s not exactly a dish and more of a salsa but I can eat it with anything. I like t serve Pico de Gallo with Guacamole, put it inside tacos, mix it with grilled vegetables or even on fish and meat. Pico de Gallo is so healthy and it has such a short prep time that it’s a real must for any Mexican evening or even when you want to add some taste to your grilled chicken, vegetables etc.

Today we wanted to share our version of “Roast Okra with tomatoes”, also called Bamieh. Bamieh is a common dish around the Middle East and Asia and you will find many different kinds of Bamieh recipes also including meat. Our version is vegan and it is absolutely delicious - it’s great how you can get a completely exotic taste by adding a few different ingredients together.

Today I decided to cook something a little different which reminds me of the times spent in Puglia: Spaghetti with Eggplant and Taralli. For those who don’t know Taralli: they are a very common snack in the southern Italian Peninsula. They are like a mix of breadsticks and crackers and are absolutely delicious. Taralli come in various different tastes, the original ones are just with olive oil but fennel and peperoncino are also eaten a lot.

This Lentil Salad is our favourite Mexican dish. The ingredients are so simple yet when you mix them all together they create an incredible taste you will want to eat over and over again. The Mexican Lentil Salad inspired by Enrique Olvera is not only vegan but it is also perfect for those of us who are trying to eat healthy and maybe loose a bit of quarantine weight. The avocados and lentils are filling but don’t make you feel heavy which makes this dish perfect for both lunch and dinner.

Tombet is made with potatoes, red pepper, aubergine, zucchini and tomato sauce so it’s not only vegan but also quite cheap :) This dish requires all the vegetables to be cut into 1cm slices and fried - don’t worry it will not result heavy or oily in the end if you drain your veggies well enough.

This week Spanish Week starts and we decided to start with a refreshing and super easy to make gazpacho! We promise this will be the easiest recipe you will ever make and you will be thanking us forever. Made with tomatoes, green pepper, bread, cucumber, olive oil, garlic and red vinegar this is also a very cheap dish.

We love ratatouille because it’s easy and because the flavours blend so well together.

Oven roasted artichokes can be either an appetizer or go very well with cheese (especially goat cheese), spinach, lemon, tomatoes, meat or fish - my favorite way of eating them is with a bit of lemon sprinkled on top and maybe just some spinach on the side.