Thai Pumpkin Soup with Coconut Milk (vegan)

Hello my dears!

Fall is definitely here, low temperatures, leaves on the ground, lots of rain, yeah i know its a cliche but this is what it is.

So if its fall that mean everything pumpkin: pumpkin spice latte, pumpkin pie, pumpkin doughnuts and obviously pumpkin soup.

IMG_1655Today I made the best pumpkin soup ever, so here is the recipe:

Ingredients
  • 1 tbs Olive Oil
  • 1 onion chopped
  • 2 cloves garlic, grated
  • 1.5 kg (3 pounds) butternut pumpkin, peeled, chopped
  • 1 lemongrass stalk, finely chopped or grated
  • 1 tbs fresh ginger, grated
  • 1 bunch coriander (cilantro)
  • 1 litre water
  • 400ml (13.5 oz) coconut milk
Instructions
  1. Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
  2. Add the ginger, lemongrass and coriander roots and stalks. Cook until the stalks become soft before adding the pumpkin.
  3. Toss the pumpkin in the oil and cook for 5 minutes. Add the water and bring to a boil before reducing the heat to lower. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
  4. Pour the soup into a blender and blend until smooth. Add most of the chopped coriander (cilantro) leaves reserving some to garnish the soup.
  5. Return to a clean saucepan and add the coconut milk. Serve with shaved coconut, the remaining coriander (cilantro) leaves and chili.

Here you go, is this simple!

Enjoy! 🙂

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Baked peppers with capers and olives

wpid-mushrooms.jpgHello everybody!

Today I have for you a super easy and delicious italian dish. If you are going to visit italy soon, definitely try them, if not, you can make it at home.

Here is what you will need:

  • 2 red pepper
  • 1 tablespoon of capers
  • 1 tablespoon of black olives
  • grated parmesan cheese
  • a clove of garlic
  • extra virgin olive oil
  • salt and pepper

Instructions:

Cut the peppers in small pieces, put some olive oil in the pan and start to grill them on low heat with the garlic. After 10 minutes put some water on them and let them boil till they get soft. When they are ready put some salt and pepper and a little virgin olive oil. Mix in the halved olives and the capers. Put them back on the fireplace for another-5 minutes. At the end add some grated parmesan cheese…and your dish is ready.

You can serve it with any kind of fish or cheese, or just eat is simply like this.

Have a good appetite! :*

Healthy green soup (peas and broccoli)

wpid-img_20141211_133728.jpgHello dears, 

I made today a cream soup from broccoli and peas. It turned out so delicious, that even I was surprised 😀

Here is what you need:

Ingredients:

1 broccoli

250 gr peas

half medium size onion

1 carrot

1 teaspoon of garlic powder

2 table spoon of olive oil, salt

Directions:

Boil together the vegetables until they are soft. Put them in a high speed blender, with just a little broth. Blend it and add the rest of the broth, the condiments and the olive oil.

Serve it warm with pumpkin seeds.

Good appetite!

Pumpkin and Lentil Curry in Coconut Milk

Hello my dears!

I know I did not post a lot lately, but now i’m back to blogging. I really missed it, cause this blog is pat of me, my life and I want to inspire you all my lovely readers with my recipes, fitness and health tips.

Here I am with a new delicious recipe from a great girl I follow for some time, her name is Dania and you you can visit her blog here.

wpid-img_20141124_144532_1.jpgI made some little modification at the recipe, so here are the ingredients:

  • 1 cup of chopped pumpkin
  • 1/2 cup of lentils
  • 1/2 cups chickpeas
  • 2 tablespoons of olive oil
  • 1/4 cup of water
  • 1 small onion finely chopped
  • 1 garlic clove finely chopped
  • 1 small piece of ginger finely chopped
  • 1 green pepper
  • 1 teaspoon of turmeric or curry powder
  • 1/4 teaspoon of chili cayenne pepper
  • 1/2 a can of coconut milk
  • Himalayan salt and pepper
  • A handful of fresh chopped coriander

Instructions:

Sautee’ the on a little olive oil the onion, after 1 minute add the garlic, ginger, cayenne pepper, green pepper, curry powder and cook it for 2 more minutes. Add the chopped pumpkin and the coconut milk and cook it till it gets soft. Add the cooked lentils and chickpeas and cook it all together for a few more minutes. Once all is cooked add the chopped coriander and it’s ready to be served!

Try it out, and let me know what you think, I tell you it’s amazing! 😉

Enjoy!

Perfect healthy dinner recipe – Seitan escalops with white wine and almonds

mushroomsHey everybody!

I have for you today a really healthy recipe that you can eat for lunch or dinner. It is a specific vegetarian dish very rich in proteins and it contains all the essential amino acids your body needs. You can prepare it very quickly and you don’t even need to be a master chef to have a big success with this recipe.

Here is what you need:

  • Seitan slices
  • Brown flour (1 tb. spoon)
  • Sage (1 tea spoon, dried one)
  • White wine (half glass)
  • Vegetable broth
  • 10-12 crushed almonds

How to prepare it

  1. Warm up the oil in a pan put, the sage in it for 1-2 minutes, to give a flavour for the oil.
  2. Put the pre floured seitan slices in the pan. Cook for 2 minutes than turn them and cook the other part too on low heat.
  3. After they are cooked add the white wine and cook for another 5 minutes or till u feel the the alcohol from the wine evaporated. Turn the seitan slices again to absorb the flavours.
  4. After the wine evaporated put one glass of vegetable broth. Cook it till the broth becomes a little creamy and at the end add the crushed almonds.
  5. Serve it with with boiled chickpeas and a fresh salad.

Have a good appetite and see you soon with other great recipes! 

Baked eggs in avocado

avocadosHello my readers! 

Today I have for you a quick and very nutritious breakfast/ brunch recipe.

If you are an avocado fan, than this recipe is definitely for you! These avocado cups are very easy to make, you can pop them in the oven while you shower. The healthy fats and protein from the eggs gives you long lasting energy and the creaminess of the avocado is so great with egg.

You can top it with whatever you like, cheese, cherry tomatoes, pesto or olives. I topped them with some Roquefort cheese and green onions, and I have to tell you, they turned out fabulous!

Here is what you need: 

  • 1 ripe avocado
  • 2 eggs
  • salt and pepper
  • Topping as you wish: green onion, cheese, dried tomatoes or some hot salsa, just be creative!
Instructions
  1. Preheat the oven to 350 degrees. Cut the avocados in half and carefully remove the pit. Put avocados open side up in a baking dish. If they are small avocados, scoop out a little  to make more room.
  2. Crack an egg in each avocado half and sprinkle with sea salt and pepper. Place in the oven for 15-20 minutes or until the eggs are done
  3. Top with desired toppings while still hot and enjoy!

Hope you will try it out and come back and thank me for it 🙂

Have a wonderful day! :*

 

 

Eggplant pizza

eggplant 1Hey everybody!

Today I have for you a recipe that is so full of flavour and freshness that it will take your breath away! It’s actually a delicious Italian recipe, that I “stole” from a friend of mine. As you know me Italian cuisine is my favourite, full of flavour and taste, and when I talk about Italian cuisine I do not mean spaghetti Bolognese and meatballs!

This dish is actually completely vegetarian, but don’t be scared it will satisfy your hunger and taste for something special in no time!

So let’s get started!

eggplantingreYou’ll Need:

1 eggplant, sliced
1 can diced tomatoes
2 cloves garlic
1/2 tsp each salt and pepper
2 + 1/2 teaspoons Italian herb mix
2 tsp olive oil for brushing
toppings as needed
1/2 cup freshly grated mozzarella
Slice the eggplant and sprinkle with some salt on each side. Set aside for thirty minutes, then rinse and pat dry. This will take some of the bitterness out of the eggplant, especially if you’re using a larger/older fruit.

Preheat your oven to 425 degrees. Brush each side of the eggplant slices with olive oil, then sprinkle both sides 1/2 tsp each salt and pepper. Place the eggplants on a cooling rack that’s on a baking sheet, and bake until they are softened and a little brown, about six minutes

Meanwhile, let’s make the sauce. Finely chop or crush the garlic and add to the heated oil.  Stir often, don’t let the garlic burn. Add in 1/2 teaspoon of the Italian herb mix and the oregano.  Stir to toast the herbs. Add in the tomatoes and stir to combine.  Keep on low heat and cook until needed.

When the eggplant comes out of the oven, top each slice with a generous amount of sauce.  Sprinkle the cheese on top of each slice. I’m sure you know how to make pizza! 🙂

Return the baking sheet to the oven and bake for another five minutes, until the cheese is melted. And that’s it!!!!

It’s addictive!  So delicious you can’t stop eating!

Don’t say I haven’t warned you! :)))