Warm rice salad with mushrooms and green peas: quick and healthy lunch!

If it rubs off, it means I’m in love

Ray Bradbury
Warm rice salad with mushrooms and green peas

Ingredients (2 servings):
– 120g boiled basmati rice
– 400-600g unpeeled green peas
– 10-12 medium button mushrooms
– 1 tbsp olive oil
– 1-2 tbsp balsamic vinegar
– salt and pepper
– dill for serving

Method:
1 Boil basmati rice until ready and drain water
2 Peel and wash green peas
3 Peel and wash (remove dirt with a paper towel) button mushrooms , then slice them
4 Wash and chop dill
5 Preheat the skillet with 1 tbsp olive oil and add sliced mushrooms and green peas: cook for 10 minutes, constantly stirring
6 Add to vegetables: boiled rice, balsamic vinegar, salt and pepper: cook for another 5 minutes
7 Serve with chopped dill and enjoy!

Pkhali: minced aubergines, champignons, walnuts and garlic !

It was June, and the world smelled of roses. The sunshine was like powdered gold over the grassy hillside.

Maud Hart Lovelace
Pkhali

Pkhali ingredients:
– 500g aubergines
– 200g onion
– 8 champignons
– 1-2 tbsp olive oil
– 2 garlic cloves
– 1 cup walnuts
– 1 tsp cardamom
– 1 tbsp vinegar
– 1 tsp salt
– 1/4 tsp black pepper

Serving ingredients:
– pomegranate seeds
– parsley

Method:

1 Prepare Pkhali ingredients:
1.1 Peel aubergines and cut into ~1cm cubes
1.2 Chop onion
1.3 Slice champignons
1.4 Peel garlic cloves
1.5 Keep the walnuts for 5 minutes in hot water (to soften them a little), then dry them with a paper towel
2 Cook champignons, onion and aubergines
2.1 Fry chopped onion and sliced champignons for 7 minutes at medium heat with some olive oil
2.2 Add aubergine cubes and cook for another 15 minutes or until aubergines are soft
3 Combine cooked champignons, onion and aubergines with garlic, softened walnuts, cardamom, salt, pepper, and vinegar in a bowl: mash until smooth with an immersive blender
4 Put the bowl in the fridge for at least 2 hours
5 Take the bowl from the fridge and form with fingers ~2cm diameter balls.
6 Put the balls on the plate and decorate with pomegranate seeds and parsley: serve, it’s a really delicious appetiser !

Notes: you can use the same recipe as a delicious pate for the sandwiches 😉

Vegan Oatmeal Cookies with Chocolate Chips !

So, if you are too tired to speak, sit next to me for I, too, am fluent in silence.

R. Arnold

Ingredients:
– 140g oat flour
– 50g sugar
– 8g Vanilla sugar
– 4 tbsp (coconut) milk
– 2 tbsp olive oil
– 30g (vegan) dark chocolate buttons
– 1/4 tsp salt
– 1/2 tsp baking soda + 1/2 tsp vinegar

Method:
1 Preheat the oven to 180C
2 Combine flour+sugar+Vanilla sugar+milk+olive oil+salt: mix well
3 Add baking soda+vinegar in the same teaspoon and mix in the dough
4 Add chocolate morsels and carefully mix to not destroy the morsels 🙂
5 Form the round cookies out of the dough and put them on the baking paper
6 Bake the cookies at 180C for 10-12 minutes
7 Enjoy one Sunday morning with a cup of black coffee and… make something nice and kind today ! 🙂

Bruschetta with Tomatoes is always a good idea !

Certainly the heart has always something to tell about the future to those who listen to it. But what does the heart know? Scarce a little of what has already happened.

Alessandro Manzoni, The Betrothed
Bruschetta with Tomatoes Recipe

Ingredients (for 8 bruschetta):
– 8 slices Chiabatta
– 10 small ripe tomatoes
– 2 garlic cloves
– 1 tbsp olive oil
– 1 tsp balsamic vinegar
– a few basil leaves
– 1/2 tsp salt
– 1/4 tsp black pepper

Serving ingredients:
– 50g corn salad
– 50g grated parmesan

Directions:
1 Preheat the oven to 200C
2 Brush both sides of Ciabatta slices with olive oil
3 Bake oiled Ciabatta slices on the baking paper for 5-7 minutes at 200C
4 Rub one side of each toast with garlic
5 Cut tomatoes into 1cm cubes and drain extra juice
6 Combine tomato cubes with 1/2 tbsp olive oil + 1 tsp balsamic vinegar + 1/2 tsp salt + 1/4 tsp pepper + chopped basil: put the mixture on the toasts!
7 Serve bruschetta with fresh corn salad and grated parmesan
8 Enjoy !

Aubergine Rolls with Walnuts and Garlic !

I almost wish we were butterflies and liv’d but three summer days – three such days with you I could fill with more delight than fifty common years could ever contain.

John Keats
Aubergine rolls with walnuts recipe

Aubergine ingredients:
– 2 aubergines
– olive oil for frying aubergines

Filling ingredients:
– 1/2 cup walnuts
– 2-3 garlic cloves
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 bunch dill
– 1/4 cup warm water

Serving ingredients:
– parsley for serving
– pomegranate seeds for serving

Directions:

1 Cook aubergines:
1.1 Wash aubergines and slice them lengthways into 4mm thick stripes
1.2 Fry aubergine stripes on a skillet with olive oil until golden both sides
1.3 Put aubergine stripes on paper towels to absorb extra oil.
1.4 Let aubergine stripes cool down before filling
3 Prepare the filling: combine grated walnuts, grated garlic, salt, pepper and chopped dill in a bowl. Mix well and add water in small portions stirring constantly
4 Put 1/2-1 teaspoon filling over each aubergine stripe and roll them up
5 Put aubergine rolls in the fridge for 30-40 minutes before serving
6 Decorate with pomegranate seeds, parsley and dill. Serve as an appetiser !