There are days that we are in a rush, lazy or even too tired to spend too long in the kitchen preparing a decent meal. Have you been there? If your answer is yes, you will like this super easy broccoli rice recipe that I bring you today! It takes about 20 minutes to have it ready and it is tasty, nutritive, quick and easy to do.
Ravioli are a delicious way to combine amazing ingredients with pasta. Porcini Mushroom Ravioli is probably one of my favourites, and there’s nothing better than homemade ones. Although it requires a bit of effort, you can always do a bigger amount and freeze them in order to have homemade supply of ravioli for future meals. This is a vegan, plant-based and whole-food ravioli recipe that you can easily do at home with your family on a rainy weekend.
I love dips (as you may have noticed), in particular Hummus. I normally like to stick to the traditional recipe. There was one time when I happened to not have chickpeas at home. I found peas and I thought ‘why not?’. I was surprised about how delicious it turned out to be. From then on, this Creamy Peas Hummus became one of my favourite dips recipe.
This is super easy and fast to do recipe – just like I like it. It takes about 5 minutes to do and all you need is a maximum of 6 ingredients and a blender.
‘Cauliflower soup?? I don’t like cauliflower!’ Yes, that was my reaction when my friend Marta first told me about it! ‘Rita, I know what you’re thinking, but I guarantee you that the name doesn’t do justice to its flavour! It’s delicious! You will love it!’ I finally decided to give it a go and try this vegan cauliflower soup, and you know what? It really is delicious! Even for those of you that, like me, may not like cauliflower, you will find this soup really tasty.
Today I’m sharing with you 3 Vegan Rissóis recipes (Portuguese pasties). Rissóis are very popular patties in Portugal, made with a very specific pasta/dough and normally filled up with meat or shrimp. It has been years since I last ate one until I decided to make my 100% plant-based/vegan version of Rissóis. Today I’m sharing with you how to do these pasties with 3 different flavours: Rissol with spiced lentils and Rissol with tofu with veggies and Rissol with mushrooms and leeks.
What are Rissóis?
When I was a child, I spent a lot of time with my grandparents. My nana used to cook a lot of traditional Portuguese dishes, and my sister and I used to help her in the kitchen when we finished our homework. One of the things I loved helping with (and eating) was doing Rissóis. Rissol is the word we use for the singular and Rissóis is for the plural (eg. 1 Rissol and 2 Rissóis). They are part of one of the most traditional dishes in Portuguese gastronomy and, although is normally part of the main dish, you can also have them as a snack.
Today we bring you veggies brown rice noodles’ recipe. The idea behind this recipe is that you can reduce food waste by cooking delicious meals with the ingredients you left at the end of the week/month. Indeed, there are times when we can just gather what we have available in the fridge and prepare great meals. This was what happened for this recipe. I put together some of the vegetables I had left at the end of the week and that would do a good combo. Then I cooked them and stirred them with some brown rice noodles and voilá, a delicious dinner was ready!
Today I bring you an amazing Spanish recipe, perfect for the summer and typically from Cordoba, a town located in Andalusia, near Seville, the ‘Salmorejo from Cordoba: preventing food waste’. Cordoba is a town with a lot of history and archaeology. What sticks me the most is the Moorish architecture, the bright light colours and flowers that provide a bit of freshness in the extremely hot summers. To fight the hot temperatures during the hot summer months, some recipes flourished, being the Salmorejo from Cordoba one of them. It doesn’t involve cooking and you only need 4 ingredients.
If you’re a sushi lover and opted for a plant-based/vegan lifestyle, you might struggle a bit for ‘giving up’ on it. However, to most of the foods, you can create plant-based variations which, although are not quite the same, can be delicious and fairly similar. I absolutely love the Maki (sushi rolls) and as the amount of fish they have is small, the plant-based version is surprisingly good. Today’s recipe is all about how to make sushi: a plant-based version, in particular Maki.
I absolutely love summer veggies. I’ve been growing loads of spinach in my garden as well as aubergine (bigger and bigger every day) and squash. And what a good combo of ingredients that is, right? That’s what today’s recipe is all about: a spinach Esparregado with Butternut squash & Aubergine deliciousness. A combo that I love, that is easy to prepare and it sort of reminds me of my childhood due to the Esparregado.
I think that a good Buddha bowl should be a combo of several different whole food’s portions that, all together, will create a delicious nourishing meal – we’ve spoken before about the bowl concept here. It should provide balance, comfort and health to the body and soul. Some say that the term came from the tale of Buddha caring his bowl to be filled by whatever vegetarian foods villagers would offer.
Balance can be difficult to achieve. We tend to float up and down, like a roller coaster. Our journey towards balance, however, can start with small steps: improving our sleep hygiene, follow our principles, meditation, connect with people, or even minding our diet. Eating well can be seen under very scientific perspective, but it can also be incredibly simple.