Category: cooking

coconut red curry with eggplant and lentilsrecipe under the…

coconut red curry with eggplant and lentils

recipe under the cut!


  • 1 large or 2 small eggplants
  • 1 tsp salt
  • 1 ½ tsp turmeric
  • 1 tsp coriander
  • 2 cans coconut cream (try to find one without additives–this will make cracking easier)
  • 3 tbsp red curry paste
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp soy sauce
  • 1 tsp salt
  • ¼ cup basil, chopped
  • ¼ cup cilantro


1. cut the eggplant into cubes about one inch in diameter (they will shrink as you remove moisture). coat the cubed eggplant in the salt, turmeric, and coriander, and spread it on a large platter lined with at least two layers of paper towels. cover the eggplant with more paper towels and with something flat and heavy (such as a weight on top of a cutting board) to pull moisture out. leave for about 30 minutes.

3. open one can of coconut milk and scoop out just the cream–it should form a solid, white layer on the top. heat the cream on high until it starts to boil, then reduce the heat to medium and simmer for 5-10 minutes, until the fat in the cream starts to separate out from the oil. (if this doesn’t happen, which is possible depending on what kind of coconut milk you used, just add some coconut oil to the pan and you’re good to go.)


decrease the heat to medium-low and add the curry paste to the coconut cream. fry for 5-10 minutes, until you can see coloured oil start to separate out.

5. add the liquid from the first can of coconut cream, the other can of coconut cream, the brown sugar, rice vinegar, and soy sauce, and another teaspoon of salt. taste and adjust spices.

6. add three cups of water and one cup of lentils and simmer for about 20 minutes, until lentils are nearly cooked. add more water ¼ cup at a time if necessary.

7. add eggplant, along with basil and cilantro if desired, and continue to simmer until the eggplant is soft and the lentils are cooked.



vegan 3-cheese mushroom and spinach ravioli with browned butter…

vegan 3-cheese mushroom and spinach ravioli with browned butter herb sauce

recipe under the cut!


for the dough:

  • 1 cup 00 superfine pasta flour + 1 cup semolina flour, OR 2 cups 00 superfine pasta flour, OR 1 ½ cup all-purpose flour + ½ cup semolina flour. you can also use 2 cups of all-purpose flour, but the dough will be more tender and may cook faster, so take care that your ravioli don’t become mushy!
  • ½ tsp salt
  • 2 tbsp olive oil
  • about ½ cup water

for the filling:

  • 4-5 cloves garlic
  • about 1 cup chopped mushrooms such as cremini, shiitake, button, or porcini (I used 1 oz of dried porcini mushrooms, soaked in hot water for half an hour)
  • 1 bunch of fresh spinach (or about 1 cup of frozen spinach, thawed in the refrigerator or under cool water)
  • 1/3 cup each mozarella, parmesan, and provolone cheese (I used Follow Your Heart vegan cheese, which is pretty much the only vegan cheese I’ve ever had that’s good enough to eat on its own!)
  • 2 tbsp total of fresh herbs–I used parsley, cilantro, sage, chives, and basil
  • salt and pepper to taste (I used about 2 tsp each)
  • 2 tsp nutmeg

for the sauce:

  • ½ cup butter or vegan margarine
  • 1 large clove garlic, minced
  • 1 tsp fresh thyme leaves
  • about 10 whole sage leaves
  • about 1 tbsp total of other chopped fresh herbs including basil, parsley, oregano, and chives
  • ½ tsp ground black pepper
  • 1 tsp lemon juice (optional)
  • 1 tbsp parmesan cheese (optional)


for the dough:

1. mix the flour and salt on a clean countertop or in a large bowl.
2. make a well in the center of the flour and add the oil and about half of the water.

3. fold the dough in towards the center and begin to work it, gradually adding water until you get a smooth, soft dough. knead the dough for about 15 minutes, until it is very smooth and elastic. wrap with plastic wrap and let rest in the refrigerator for 2 hours.

for the filling:

1. blanch the spinach in boiling water for 2-3 minutes. drain and use a towel to remove excess moisture, then chop finely.
2. heat 2 tbsp of extra virgin olive oil in a pan over medium heat. add minced garlic, salt, pepper, and nutmeg and cook for about 30 seconds.
3. add the chopped mushrooms to the pan and sauté until they are soft and dry, about 10 minutes. cool slightly.

4. combine spinach, mushrooms, grated cheeses, and fresh herbs in a bowl. mix well and set aside.

to form the ravioli:

1. divide the dough into four even pieces, covering the ones you’re not using with a towel so they don’t dry out. roll out one quarter of the dough on a surface lightly coated with flour (I used semolina flour here) into a rectangle about 1/16 inch thick. the dough should be thin but not transparent.
2. place full tablespoons of filling spaced out by about ½ inch along the bottom edge of the rectangle.

3. brush the dough surrounding the filling with water using a pastry brush. fold the top half of the dough down over the bottom half, leaving room between the crease and the filling (or not, depending on what shapes you plan to make).
4. work the air out of the dough towards the open edge, then firmly seal the dough all around the filling by pressing down with your fingers.

5. form your ravioli with a pastry cutter or a cookie cutter, depending on the desired shape.

6. set the finished ravioli down on a plate and cover them with a clean towel to avoid their drying out. repeat with the other 3 parts of the dough (you’ll also probably be able to make another 4 or 5 with the conglomerated scraps).

7. boil the finished ravioli for 3-5 minutes, until they are just slightly short of al dente (i.e., a bit underdone). remove them from the water with a slotted spoon and place them on a plate lined with a paper towel.

for the sauce:

1. heat butter in a pan with a light bottom (so you can see the colour of the butter) until it is lightly browned, stirring occasionally.
2. add garlic and continue cooking, stirring occasionally, until the garlic is golden brown.
3. add the fresh herbs, pepper, cheese, and lemon juice and cook for another minute or so until fragrant.
4. add cooked ravioli to the pan in a single layer (about 4-5 at a time, depending on the size of your pan) and allow to cook in the sauce for a minute or so before placing them on a clean plate.
5. top the finished ravioli with the remaining sauce and with leftover filling or additional grated cheese as desired.

poweredbyplantscr: I want to recommend this book, it’s like one…


I want to recommend this book, it’s like one of the best investments I have made with vegan cooking books, it not only has pretty easy recipes but also delicious. The drawings make it more interesting, every time someone goes to my house, has to take at look at it and most of the time, they leave wanting to try vegan food!

You can buy it in here! The Vegan Stoner Cookbook: 100 Easy Vegan Recipes to Munch

Give it a try 🙂

butternut squash soup with coconut-ginger creamrecipe under the…

butternut squash soup with coconut-ginger cream

recipe under the cut!

serves about 5 (a half-recipe is pictured)


for the soup:

  • 1 butternut squash
  • 1 tbsp vegan margarine, melted

  • 1 ½ tsp salt
  • 1 ½ tsp black pepper
  • 1 ½ tsp turmeric
  • 1 ½ tsp mace (or substitute nutmeg)
  • 1 ½ tsp paprika
  • 1 ½ tsp cinnamon
  • ½ tsp allspice

  • ½ tsp cloves

  • 1 head of garlic
  • 1 yellow onion, chopped
  • 1 inch fresh ginger, peeled and grated (or 1 tbsp ground ginger)
  • 1 can coconut milk
  • 1 cup vegetable stock
  • 2 tsp brown sugar (optional)

for the cream:

  • ½ ~13.5 fl oz can of coconut cream (or allow a can of coconut milk to separate and scrape the solidified cream off the top, then heat it until it’s liquid)
  • 1 inch fresh ginger, peeled and grated


for the cream:

1. mix coconut cream with ginger. allow to set in the fridge while you make the soup.

for the soup:

1. mix salt, pepper, turmeric, mace, paprika, cinnamon, allspice, and cloves in a small bowl (also add ginger at this point if you’re using ground).

2. halve and seed the squash. coat each half in melted margarine and cover liberally with some of the spice mix (you’ll have some left over). place the squash cut-side-down on a baking sheet covered in aluminum foil.


3. remove the papery outer skin from the head of garlic and chop about ¼ inch off across the top of the whole bulb, exposing the cloves of garlic. drizzle a couple teaspoons of olive oil over the top of the bulb until all of the cloves are covered. wrap with aluminum foil and place on the baking sheet with the squash. roast squash and garlic at 425F for 35 minutes.


4. set squash aside to cool slightly, then scoop the flesh into a bowl. remove the roasted garlic cloves from their skins.

5. heat 1 tbsp of olive oil in the bottom of large pot over medium-high heat, then sauté freshly grated ginger & chopped onion with the rest of the spice mixture until the onion is soft and translucent. allow to cool.

6. puree the squash with roasted garlic, onion, vegetable stock, coconut
milk, and brown sugar in a food processor or blender until smooth. depending on the size of your food processor or blender, you may need to do this in several batches.

7. return the soup to the pot and heat through. taste and adjust spices.

8. optionally: retain the seeds from the butternut squash. wash and dry them, then roast them at 275F for 15 minutes. you can also use pumpkin seeds.

serve soup warm topped with cream, squash seeds, and additional spice mixture if desired.

Moroccan vegetable couscous (without a couscoussier!)recipe…

Moroccan vegetable couscous (without a couscoussier!)

recipe under the cut

serves about 10


for the vegetables:

  • 1 onion
  • 2 potatoes or sweet potatoes
  • 2 turnips
  • 2 carrots
  • 1 zucchini
  • 3 medium tomatoes
  • ½ of a small cabbage
  • 1 cup of dried chickpeas, soaked overnight, or 1 can of chickpeas
  • ¼ cup olive oil
  • 4-5 tbsp ras el hanout spice blend
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp ginger
  • 1 tsp cinnamon or 1 whole cinnamon stick
  • 1 large pinch saffron
  • salt to taste (about 1 tbsp)
  • ¼ cup parsley
  • ¼ cup cilantro
  • 1-2 red chili peppers

this is a good baseline but feel free to add in or substitute whatever vegetables you like or have on hand! other vegetables you can try include pumpkin and eggplant.

for the couscous:

  • 3 cups dry Moroccan couscous
  • 3 cups boiling water
  • 3 tbsp olive oil
  • ½ tsp salt
  • 2 tbsp smen (Moroccan clarified butter), butter, or vegan margarine (optional)


for the vegetables:

1. prepare the vegetables: chop the onion, peel the potatoes and turnips and cut them into large cubes; peel the carrots and cut them into large chunks (horizontally in pieces of about 3 inches and then in half lengthwise); wash the zucchini and cut it in the same way; peel the tomatoes (placing them in a covered bowl for about a minute with some boiling water should make this easy) and cut them into forths, keeping the seeds; cut the cabbage into very large pieces; and dice the parsley and cilantro.


2. heat olive oil in a large pot on medium-high until it starts to shimmer. add chopped onion and ras el hanout, cumin, paprika, ginger, cinnamon, and salt and saute until the onion begins to turn transluent (about 8 minutes).

3. lower the heat to medium / medium-low. add potatoes, turnips, carrots, tomatoes, cabbage, chickpeas (if using dried), saffron, parsley, and cilantro to the pot along with 2 cups of water. cover and cook for about an hour.

4. add the zucchini, red chilis, chickpeas (if using canned) and another cup of water. taste and adjust spices. cover and continue to cook until the zucchini is slightly soft, about 15 minutes. remove from heat.

for the couscous:

1. add 3 cups of couscous to a large bowl. add olive oil and work the couscous with your fingers until the grains are coated in the oil.

2. add salt and boiling water, then cover the bowl. allow couscous to steam for about 10 minutes.

3. add butter if desired and fluff up the couscous with a fork–it should be cooked through and much larger in volume.

to serve:

1. in a large dish, pile the couscous in a dome-like shape.


2. pour some of the sauce from the pot over the couscous, then top the dome with the vegetables as desired. (make sure to fish out the cinnamon stick if you used one!)

couscous dishes are always eaten with khobz and are especially popular during Ramadhan.

Ras el Hanout (Moroccan spice blend)recipe under the cut!makes…

Ras el Hanout (Moroccan spice blend)

recipe under the cut!

makes about ¾ cup (a double recipe is pictured)

recipes for ras el hanout vary from region to region and from person to person, so feel free to play around with the measurements! main ingredients are bolded; all others are more or less optional. don’t worry too much if you don’t have anything in particular!


  • 1 tbsp whole black peppercorns, or 2 tsp ground black pepper
  • 1 ½ tsp whole white peppercorns, or 1 tsp ground white pepper
  • 2 ½ tsp coriander seeds, or 2 tsp ground coriander
  • 1 large cinnamon stick, broken up, or 2 tsp ground cinnamon
  • About 20 green cardamom pods, or 1½ teaspoons ground cardamom
  • 1 tsp whole fennel seeds, or ¾ tsp ground fennel seeds
  • 1 tsp dried anise seeds, or ¾ teaspoon ground anise seed
  • 1 ½ tsp cubeb berries, or 1 tsp ground cubeb
  • 6 whole cloves, or ½ teaspoon ground cloves
  • 2 tsp allspice berries, or 2 tsp ground allspice
  • 2 ½ tsp cumin seeds, or 2 tsp ground cumin
  • 2 stars of star anise
  • 2 dried bay leaves
  • 1 tbsp ground ginger
  • 2 tsp ground chili powder
  • 2 tsp ground paprika (or 1 tsp Hungarian sweet paprika and 1 tsp Hungarian hot paprika)
  • 2 tsp ground turmeric
  • 1½ tsp ground orris root
  • 1½ tsp ground mace
  • 1½ tsp freshly grated nutmeg, or ground nutmeg
  • 1 tsp ground galangal
  • 1 teaspoon dried lavender
  • 1 teaspoon dried rose petals
  • ½ teaspoon ground fenugreek
  • ½ teaspoon ground cayenne pepper


if using whole spices:

1. toast
peppercorns, coriander seeds, cinnamon, cardamom pods, fennel seeds, anise
seeds, cubeb berries, cloves, allspice berries, star anise, and bay leaves in a dry skillet
over medium-low heat for a few minutes until fragrant, agitating occasionally to
avoid burning. allow to cool slightly.

2. open
cardamom pods by crushing them gently with a pestle or the flat of a knife, and
extract the seeds.

3. add all of the
toasted spices and the remaining ground spices to a spice mill (I use a coffee
grinder reserved for grinding spices) and grind spices into a fine powder. store spice mix in an airtight container.

if using ground spices:

1. mix all spices together in a small bowl. store in an airtight container.

this spice mix is very versatile and can be used in meat and vegetable dishes, soups, and tajines!



Ingredienti (4 persone): 350 gr di farfalle integrali, ¼ di broccolo romano, 1 cipolla, 1 carota, 1 gambo di sedano,
240 ml di passata di pomodoro,
olio extra vergine d’oliva q.b., sale q.b.,

pepe q.b.

Iniziare a preparare il ragù, facendo bollire il broccolo in acqua salata finchè non si ammorbidisce un pò. Deve mantenere comunque una certa consistenza non troppo molle. Preparare un
soffritto con l’olio, la cipolla, la carota e sedano, tritati
finemente. Aggiungere la polpa di pomodoro e dopo 10 minuti unire anche il broccolo . Cuocere per circa 20 minuti aggiungendo sale e pepe.
A parte cuocere la
pasta in acqua salata, scolarla e aggiungerla al sugo e servire.


Ingredients (4 servings): 350 grams of wholewheat butterflies pasta, ¼ Romanesco broccoli, 1 onion, 1 carrot, 1 stalk of celery, 240 ml of tomato sauce, extra virgin olive oil q.s., q.s. salt, pepper q.s.

Start preparing the sauce by boiling broccoli in salted water until it softens a little. It should still maintain a certain consistency not too soft. Sauté  onion, carrot and celery finely chopped with oil. Add the tomato pulp, and after 10 minutes add broccoli. Cook for about 20 minutes, adding salt and pepper.
Apart cook the pasta in salted water, drain it and add it to the sauce and serve.

vegan French-style spinach tartsrecipe under the cut!makes about…

vegan French-style spinach tarts

recipe under the cut!

makes about 9 tarts, or one large quiche


for the shell:

  • ¾ cup all-purpose flour
  • ¾ cup pastry flour (or substitute more all-purpose flour)
  • ½ tsp salt
  • ½ cup (one stick) of vegan margarine, frozen
  • about ½ cup ice-cold water
  • some vegetable oil or soy milk for a glaze (optional)
  • vegan mozzarella and/or parmesan to sprinkle (optional)

for the filling:

  • 1 tbsp olive or vegetable oil
  • 1 onion, diced
  • 4-5 cloves of garlic, minced
  • about 14 ounces spinach, stemmed and chopped
  • ½ cup Follow Your Heart VeganEggs egg replacer
  • 2 cups ice-cold water
  • ¼ cup soy milk
  • ½ cup Follow Your Heart or other vegan mozzarella
  • ½ cup Follow Your Heart or other vegan parmesan
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 2 tsp dried thyme, or 1 tbsp plus 1 tsp chopped fresh thyme leaves
  • 1 tbsp ground cumin


1. sift the flour and salt together in a large bowl. cut in the butter with a knife or a dough cutter until it’s in pea-sized pieces. add water bit by bit until the dough just comes together–you may need more or less than ½ cup.

2. form two discs with the dough, wrap them, and put them in the freezer for 15-30 minutes.

3. while the dough is in the freezer, start on the filling! wash the spinach (if using fresh spinach) or thaw in cool water (if using frozen spinach). steam the spinach by placing it in a large pot (while it’s still wet) and covering it, then cooking it for 3-4 minutes over high heat–or use a double boiler for the same amount of time. be careful not to overcook!

4. turn spinach out onto a clean towel or into a colander to dry, then chop it roughly.

5. heat oil in a large pan on medium heat for a few minutes, then add onion, garlic, salt, pepper, thyme (if using dried thyme), and cumin. cook for a few minutes, stirring occasionally, until the onion begins to turn translucent.

6. prepare the “eggs” by mixing the egg replacer and the cold water in a medium bowl until smooth.

7. add the spinach, eggs, milk, cheese, and eggs into the pan with the onion, garlic, and spices. if you’re using fresh thyme, add that now. stir until combined and remove from heat.

8. prepare the tart shells while the filling cools! on a generously floured surface, roll out one disc of dough with a floured rolling pin until it forms a rectangle about 1/8 inch thick. cut out a circle a couple of inches greater in diameter than one of your tart pans and lay it loosely in the pan. press the dough into the bottom and sides of the pan (making sure that it reaches all the way into the edges) and remove the excess. 

9. repeat until both discs of dough are gone (or until you don’t have any more tart pans!). place the formed shells back into the freezer for another 15-30 minutes.

10. preheat your oven to 400F. remove the tart pans from the freezer and place them on a cookie sheet. brush the edges of the shells with soy milk or vegetable or olive oil as a glaze, if desired. prick the bottom of each shell with a fork, or line each shell with parchment paper and fill them with dried beans or lentils to prevent them from puffing up. prebake the shells for 15 minutes.

11. remove the shells from the oven and turn the heat down to 350F. if the bottoms of the shells have puffed up a bit, gently press them back down with a fork. sprinkle cheese in the bottom of each shell, if desired. fill each shell with spinach filling and bake for about 30 minutes, until the filling sets and just begins to brown.

12. allow the tarts to cool slightly before removing them from the tart pans.


khobz dyal smida (Moroccan semolina bread)recipe under the…

khobz dyal smida (Moroccan semolina bread)

recipe under the cut!


  • 2 cups all-purpose flour (or substitute semolina flour)
  • 2 cups semolina flour (or substitute all-purpose flour to make Moroccan white bread)
  • 1 heaping tbsp active dry yeast
  • 1 ½ tsp salt
  • 1 tsp sugar
  • about 1 ½ cups warm water


1. add dry ingredients to a large bowl. make a well in the flour and add in just enough warm water to make a smooth, non-sticky dough. you may need more or less than 1 ½ cup.

3. once the dough comes together, knead it for about 10 minutes on a clean surface until it is very smooth and elastic.

4. split the dough into four even sections and knead each one for an additional couple of minutes, until it springs back when pressed with a finger.


5. cover the dough balls with a clean kitchen towel and allow them to rest for about 10 minutes.

6. coat a surface with semolina flour and shape each dough ball into a flat circle about ¼ inch in thickness, making sure to cover both sides of the disc with semolina flour. add more semolina flour to your surface after you shape each circle.


7. cover the shaped dough with a towel and place it in a warm place to rise for about 1-2 hours, or until it springs back when pressed with a finger.

8. poke the dough with a fork 3-4 times and bake at 400F for about 20 minutes, flipping once if necessary. the bread should be golden brown in colour and sound hollow when tapped.


the bread can be cut into halves and served with meals and snacks throughout the day!