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Clean out the fridge vegetable soup

Clean out the fridge vegetable soup

Easy clean out the fridge vegetable soup – when you don’t want to waste leftover veggies Often when I go to the market, I buy a lot of veggies that I don’t use later. It’s happened to you too, right? I know it has. To…

Hearty winter red lentil stew – vegan

Hearty winter red lentil stew – vegan

Delicious winter red lentil stew – step by step guide with photos It’s getting colder with each day and winter is here. We’re looking forward to the holiday season. This weather, this time of the year gets me in the mood for warm, hearty food.…

4 ingredient rainbow ratatouille

4 ingredient rainbow ratatouille

Easy 4 ingredient rainbow ratatouille – vegan and gluten-free

Also check out my recipe for not soggy veggie pizza

We’ve all seen the heart-warming animated movie Ratatouille about an unusual wanna-be French chef. The dish ratatouille gained real world-wide popularity after that. 

To be honest, I’ve prepared a similar dish before I knew how it’s called or that it’s French. This is because vegetables-only dishes are very popular in my family growing up. So we had a version of this baked veggie dish regularly when I was little.

However, after seeing the movie I was obsessed with making a rainbow ratatouille. It’s beautiful and I was so impressed. So, naturally this summer I decided to give it a go. 

The best 3-ingredient raw beetroot salad with olives

The result is not the most beautiful, picture-perfect rainbow ratatouille. My strong side is not food presentation, unfortunately. But it’s very delicious and can be served on its own or as a side dish.

Let’s get baking!

Ingredients

  • 2 medium-sized zucchini – I used different colours for more ‘pop’
  • 1 big or 2 medium-sized eggplants
  • 2 yellow onions
  • 2 ripe red tomatoes

Preparation

The most important step for your rainbow ratatouille is slicing the vegetables. This will determine how your dish is ordered and presented. So, I picked relatively similar in size veggies. 

I start by slicing the zucchini, onion and tomato in circles. Since the eggplant I used was bigger than the other veggies, I cut it in half before slicing in semi-circles.

Note – I chose not to peel the vegetables. This way I had a colourful plate to present to my guests.

Now the hardest part. Once I’ve cut all the veggies in the chosen shape, I have to start arranging them. The challenge here is to place everything in concentric circles evenly and without falling apart.

4 ingredient rainbow ratatouille
4 ingredient rainbow ratatouille

I haven’t done a great job with that since I was in a hurry. But with a little patience you can make a beautiful dish.

When happy with the result, season with salt and fresh oregano. Use 2-3 tablespoons of olive oil if you wish. Bake in pre-heated oven (240 C or 450 F) for around 45 minutes.

Serve hot or cold, with tomato sauce on the side as a main dish or on its own as a side dish. There are so many options! Which one did you choose?

Did you make this recipe? Show me your photos in the comments below or share with your friends!

Balkan style green beans and potato stew

Balkan style green beans and potato stew

Easy recipe for green beans and potato stew. Balkan-style, one-pot dish. The recipe for this stew is adapted from what I remember having for dinner in my childhood. You can find it all over the web – this typical dish for the Balkan region is…

Not soggy veggie pizza

Not soggy veggie pizza

Easy trick to make a not soggy veggie pizza at home! Veggie pizza is the go-to food for every vegan. When starting out, many new vegans find out just how easy and delicious it is to make a veggie pizza. Lots of people love it…

Bulgarian chickpea salad

Bulgarian chickpea salad

Appetising, quick and easy Bulgarian chickpea salad

If you’re familiar with Bulgarian cuisine, you must have heard of the Shopska salad. It is a traditional Bulgarian salad with tomatoes, cucumbers, onion, pepper and white cheese. It’s available everywhere and it’s very popular for tourists. As you notice, it’s not vegan.

The salad I am showing you today – Bulgarian chickpea salad – is not a traditional dish, quite the contrary actually. Chickpea is not very popular in Bulgarian cuisine (or at least in the places I have visited.)

The best 3-ingredient raw beetroot salad with olives

However, I chose to call it Bulgarian chickpea salad, because it is inspired by the Shopska salad. It’s quick, delicious, easy and you can find the ingredients in every store.

bulgarian chickpea salad cover photo

Ingredients

  • 1 large ripe red tomato
  • A medium-sized yellow onion
  • Half a can of chickpeas
  • 2 red roasted or raw peppers
  • Half a cucumber
  • Optional – 4-5 green olives
  • Cilantro / parsley
  • Salt, vinegar and olive oil to taste

Preparation

Start by draining about a half can of chickpeas. You can optionally peel the skins or not – whichever you prefer. Mash the chickpea lightly with a fork.

White bean and avocado lunch salad

Cut the tomato, cucumber and onion in small pieces. Cut the red pepper in strips, if you’ve chosen roasted peppers, like me. You can use raw pepper too, it’s also good. Dice the cilantro and add 4-5 green olives, pitted and halved. Mix all ingredients in a bowl.

Bulgarians traditionally dress their salads with salt, apple cider vinegar and olive or sunflower oil. I’ve found that it goes great with this salad, too. You can add about 1/2 tablespoon of oil and vinegar and a little salt.

bulgarian chickpea salad ready in a bowl

Stir everything together and serve cold, with a slice of bread. Bon apetit!

Did you make this recipe? Show me your photos in the comments below or share with your friends!

One-pot rice with spinach and mushrooms

One-pot rice with spinach and mushrooms

Try my one-pot rice with spinach and mushrooms for lunch – I made it in my wok pan! Today I want to share a very easy and delicious recipe for rice with spinach and mushrooms. It’s suitable for lunch or dinner. This recipe is simple,…

Frozen vegetables curry – vegan and easy

Frozen vegetables curry – vegan and easy

Quick and easy frozen vegetables curry with chickpeas There are many recipes for vegan curry out there and you’ve probably seen most of them. However, they all rely on a supply of fresh vegetables or complicated sauces. This is why I suggest you try my…

Country bean soup + my secret ingredient

Country bean soup + my secret ingredient

Country bean soup inspired by my grandma’s recipe

When I was little and we visited my grandparent’s house, I always asked my grandma to make me her bean soup. We weren’t vegan back then. Nor were my grandparents, but we ate mostly plant-based food. So, I loved it when grandma made me a pot of her hot, heart-warming bean soup.

The recipe itself is not complicated. What makes it special for me is the memory of my childhood. My grandma at the stove, boiling the soup. Asking me to help her cut the vegetables. Simple, but sweet memoty that will stay with me forever.

The one special thing that makes this bean soup different than all recipes you will see is the herb used to give taste to the soup. My grandparents grew herbs and vegetables in the garden and there is one special herb that she always added to the bean soup. Want to know which one? I promise I share it below in my recipe!

chopped up veggies for bean soup
Chopped up veggies for bean soup

This recipe is adapted to be very similar to what she used to make back then. She always made it from dry beans as there were no canned options back then. It takes more time, but I can assure you it’s much more delicious this way.

If you haven’t cooked dry beans before or want to check how I prepare the beans for the bean soup, make sure to check my article here:

Cooking dry beans – the complete guide

Now that you know how to prepare for the bean soup, let’s get started.

Ingredients

  • A cup of dry beans, prepared following my guide here
  • Medium-sized white onion
  • Small carrot
  • One green or red pepper
  • Four tablespoons cooking oil
  • A tablespoon of red pepper and salt to taste
  • A tablespoon dried garden spearmint
white bean soup served with piece of bread
My bean soup served with piece of bread

Preparation

This recipe starts after the beans have been soaked and rinsed and you’ve removed the water in which they were boiling twice. If you need some guidance on how to prepare up to this step, check my article here

Now we’re at step 4 of my guide, we leave the beans on the stove to completely boil through. On the side, cut the vegetables in small pieces. Using a smaller pot, heat the oil and add the vegetables. Sautee until they soften.

sautee the veggies
Sautee the veggies

Add red pepper and salt to the vegetables and leave them to fry for 1-2 more minutes. When ready, slowly and carefully pour the veggie mix into the big pot with the boiled beans. Also add the dried spearmint to the soup.

Leave on the stove for 20 more minutes until all ingredients are fully mixed together and all of the spices have released their aroma.

Serve hot with a slice of bread. Enjoy!

Did you make this recipe? Show me your photos in the comments below or share with your friends!

The best 3-ingredient raw beetroot salad with olives

The best 3-ingredient raw beetroot salad with olives

This quick and colorful beetroot salad is packed with vitamins for the cold winter days! I try to incorporate salads in my everyday meals as often as I can. It’s easy in summer when the farmer’s market overflows with fresh vegetables and you can pick…