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& easy


(Ingredients for ten patties)

200 grams of dried peas protein

50 grams of sun-dried tomatoes

50 grams of walnuts

1 white onion

2 cloves of garlic

1/2 a cup of chickpea flour

2 tablespoons of soy sauce

A bit of mustard

Pinch of paprika

Salt & pepper

How to make it

1. We soaked the protein in hot water with the spices for twenty minutes, then take it out and squeezed the water out. We chopped the onion, garlic, tomatoes and nuts into small pieces. 

2. On a pan with a little olive oil, fry the onion and garlic, with salt and pepper, we add a little mustard, the protein peas, sun-dried tomatoes and walnuts, we mixed well while slowly and gently adding soy sauce and paprika. Let all go get a little color. 

3. We removed from the heat, mix with chickpea flour, rolled into balls and on a pan with baking paper we place the in the oven on 180 degrees for twenty-five minutes.

Cabbage chips (which is also the solution from today onwards for the problem of "what to do with all the cabbage I have left in the fridge?") 


(Ingredients as per 2 servings)

1 medium and beautiful cabbage 

4 tablespoons olive oil

1 spoon of agave (or any other sweet syrup)

A bit of vinegar

salt and pepper


How to make it

1. Peel the cabbage according to its natural shape, in a bowl prepare the marinade - wet ingredients together with spices, cabbage by cabbage and piece by piece, let it all swim in the bowl from all sides. 

2. From there place them on a baking tray and into the oven (that we preheated to high temperature) for half an hour. Depending on the oven - but you may need to turn the cabbage halfway. 


Asian Green salad

(Ingredients as per 2 servings) 

A handful of fresh spinach

Half a leek






Salted peanuts

Nigella seeds

Nutritional yeast

Any sweet syrup

Soy sauce

Sesame oil

Rice vinegar

Salt & pepper

How we made it: 

1. We cut the vegetables. 

2. We mixed the ingredients for the sauce in a little glass, added salt and pepper, and… that’s it. 

Alternative Greek fava spread

(Ingredients as per 2 servings) 

250 grams of yellow split peas

1 white Onion 

4 cloves of garlic

150 gram of pumpkin


Oregano (dried or fresh) 

Salt & pepper


How we did it

1.We soaked the peas in hot water that we replaced twice for two hours. 

2. We peeled the pumpkin and cut it into cubes, put it in foil and put it in the oven on high heat for twenty minutes. 

3. In a pot with tiny olive oil we fried onions and garlic, we added the peas, salt, pepper and covered with water, boiled, lower the heat, covered and let it cook for forty-five minutes, occasionally lifting the lid to check that there was no lack of water, stirring to make sure the peas did not burn at the bottom. 

4. Put in the baked pumpkin, squeeze the orange and with the hand-blender turn everything into a nice and creamy mash.


Beets and potatoes baked in the oven with wine & mustard dressing

(Ingredients as per 2 servings) 

1 big beets

1 big potatoes

1 big apple

1 big purple onion

2 cloves of garlic


Olive oil

Balsamic vinegar

1/2 a glass of red wine 

2 tsp of mustard

chilli and sal


How we did

1. We peeled, cut and placed in a tray the roots. 

2. We crushed garlic, put olive oil, mustard, vinegar, wine. chilli and salt. 

3. We put it in the oven on 190 degrees for 90 minutes.

Vegan, gluten free, low calorie Greek spanakopita, Turkish börek, burek, or Israeli bourekas:


The revolutionary ingredient here is the rice paper instead of filo pastry - yes, the one most used for making spring rolls. Since I first prepared it, these rice wrappers became basic shopping ingredients for us, as plant milk for our morning coffee. 


Ingredients (for 2 portions)

8 rice papers

4 tablespoons of olive oil

200 grams of spinach (fresh or frozen)

Dill or oregano

1 white onion or leek

2 (or millions) cloves of garlic

Salt and pepper


How did We make it:

1. I chopped the onion and garlic, caramelised them in a frying pen on a wee bit of olive oil, added the dill, and the spinach. 


2. I put two rice wrappers on top of each other, between them spreaded some olive oil, dipped them for seconds in hot water, and placed the wet, oily sheets by each other in a way that they meet on the bit that's closest to me. 


3. I've put the stuffing in horizontally, rolled them up in the shape of a snake, and then a shape of a snail. 


4. Alternatively you can put vegan cheese in too - mine is homemade sunflower feta -, and for extra crisp whisked eggs would do , you can brush the swirls with chickpeas flour, water, olive oil, and black himalayan salt mixture.

5. Bake on 180 celsius degrees or about 20-25 minutes or till bubbly and golden brown, and in the last five minutes turn them upside down so the bottom bit won't get soggy. Let them cool down a bit on a bar, and... feast! 


Carrot Nuggets

(Ingredients for twelve pieces) 

Two carrots

1/2 a cup of chickpea flour

1 cup of cornflakes

Teaspoon mustard

2 cloves of garlic

salt & pepper



How to make 

1. We cut the carrots lengthwise and each half we cut in half and then each half we cut in half widthwise. In a saucepan with water and a teaspoon of paprika we boiled the carrots until they slightly softened. 


2. In a bowl we mixed the chickpea flour with the cornflakes (ground to a powder) with water, a teaspoon of mustard, two cloves of garlic we squeezed, salt and pepper. 


3. The batter we want is much lumpier and heavier than grinding. In the pan we put frying oil, when it is very hot we put one by one the carrots into the batter and from there into the pan.


Artichoke spread

(Ingredients as per 2 servings) 

100 grams of cooked white beans

100 grams of artichoke hearts

1 white onions

2 cloves of garlic

50 grams of pecans

2 tablespoons of tahini

1 lemon

4 tablespoons olive oil

salt & pepper 

Pinch of cumin


How to make

1. On a pan with a little olive oil we fried white onions that we cut into cubes with two cloves of garlic, we added the artichoke hearts and let everything char nicely. 

2.In another pan - this time dry, we sautéed the pecans.

In a bowl we put all the ingredients together, along with the beans, tahini, half the amount of pecans, lemon, a tablespoon of olive oil and all the spices. 

3. We mixed with a hand blender until we got a nice texture (almost identical to the famous hummus).

Italian farinata or chickpea omelette

baked in the oven and not fried in a pan

(ingredients as per 4 servings)

1 cup of chickpea flour

100 grams of corn

Pinch turmeric 

Pinch cumin

A handful of fresh basil

2 tablespoons olives (of any kind)

50 grams sun-dried tomatoes

2 teaspoons black Himalayan (not a must but highly recommend)

Black pepper


How to make

1. Basically we put the cup of chickpea flour together with the cooked corn and half a cup of water and with a blender we mixed everything (in the awful moment when everything seemed wrong and like something no one would want to eat, we added more water until the batter got the right and beautiful texture) turmeric, cumin and black pepper. 


2. We cut the sun-dried tomatoes into thin strips, the olives into thin circles and also the basil. In a baking pan we spread it all evenly and nicely, on top we put the tomatoes, olives and basil.

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