Quick and Easy Orzo Summer Salad with Lemon Dressing

Quick and Easy Orzo Summer Salad with Lemon Dressing

This recipe is part of my main ones across the summer season. This orzo salad is very quick and so easy to make, very fresh and nutritious, filled with good things. Also, it’s very versatile as you’ll be able to adapt it according to your preferences or to the season. I’ve always enjoyed pasta salad in summer as we don’t always feel like eating a lot or anything that’s gonna be warm or hot and tend to end up having a plate of raw veggies, which I’m not fond of. This salad is full of Mediterranean flavours with some herbs, zucchini, feta cheese and olives !

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Miso Eggplants

Miso Eggplants

The oven roasted veggie addiction is back ! As soon as the heatwave was over, I was craving roasted veggies and obviously, I went for my favourite summer season veggie: eggplants! To change from traditional oven roasted vegetables, and also because eggplants are not best simply being roasted, I decided to season it and particularly enjoy the miso and eggplants combination. This recipe origins from Japan traditionally called Nasu Dengaku, and trust me this is to die for. This is a perfect side for any asian inspired meals, and can be added to various dishes: rice or noodle based are the perfect match.

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Blueberry Muffins

Blueberry Muffins

I love blueberries and feel so happy when the season comes. Usually, it’s something you would probably eat as it is, because the berry in itself is just so good, slightly acidic and at the same time full of sharp flavours. This recipe though is so much of a basic that I actually struggled finding out in which category I would classify it as I have those for breakfast, dessert or as a snack in the afternoon when feeling like it. These muffins are meant to be made with fresh berries and I have replace the usual whole-milk or buttermilk with plant-based oat milk to ensure these are lighter, I also feel like this enhances the taste so much.

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Gremolata

Gremolata

No! Gremolata is not just a parsley based pesto – though it also is an Italian condiment – , it’s actually so much more than that and it tends to be much more versatile compared to a traditional basil pesto. If you’ve followed my previous posts, you know that I’m fond of herbaceous preparations and flavours. I feel like using herbs is an incredible way to enliven some basic dishes requiring tasty seasonings. You’ll, of course, be very happy to know that making this lemony gremolata only takes a couple minutes and very basic ingredients that you most probably have in your fridge and cupboard!

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Aubergine and Lentil Stew

Aubergine and Lentil Stew

Light summer stews are just amazing to enjoy comforting, flavourful food that you can have either hot or warm. It’s part of those meals you can batch cook and eat up to a few days in a row without getting bored of having ! This vegan aubergine lentil stew is such a nice dish to make and does not require too much ahead preparation or any planning. It’s all about luscious eggplants and ultimately tender lentils, well spiced up and topped with seasonal herbs, yes it sounds like heaven! And guess what, you should even make it a day earlier as the dish gets more flavourful eaten on the following day, or at least make sure you’ll have leftovers 🙂

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Coffee Chocolate Brownies

Coffee Chocolate Brownies

Coffee or chocolate lovers around here ? Well, this one’s for you ! I think this recipe is yet THE most exciting one on the blog and by far the most delicious ! And there are good reasons for this: first, it’s brownie, second, it’s chocolate-flavoured and finally, there’s coffee in there, who could say no to this? Yes, you read this correctly, there’s real coffee sneaking in this recipe and trust me that’s the most incredible dessert (or breakfast/snack) ever. I love brownies but always face issues with it as it’s either too sweet, too greasy and usually, the chocolate isn’t strong which isn’t very satisfying to me. So, I’ve decided I should come up with a fully re-invented recipe and went for a coffee flavoured brownie which is a common but literally my favourite combination with chocolate!

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Crispy Green Beans with Parsley Tahini “Butter”

Crispy Green Beans with Parsley Tahini “Butter”

Oven roasted green beans may sound boring at first, but trust me it’s very hard to resist once you’ve tried it! These make such a great and healthy side dish to change from fries or another crispy vegetable. I currently so obsessed with oven roasted veggies as it gives a whole new dimension to the original taste which can a great tip if some of your family member don’t really appreciate greens. It makes it funnier and much more versatile in terms of seasoning. To bring a rich texture to the charred beans, I came up with the idea of a vegan butter which is just perfect for summer, loaded with fresh parsley and tahini based for a crazy buttery texture.

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Rustic Peach & Apricot pie

Rustic Peach & Apricot pie

This recipe might be one of the easiest I’ve posted so far on the blog! If you’ve never tried rustic tarts before, you’ll quickly understand that it’s very close to a regular pie simply fast-tracking the process a lot. So I said easy and quick? Well, this sounds like a perfect recipe when having a last minute lunch or dinner at home, when fruits are about to overripe or anytime you feel like having it. This recipe is really adaptable depending on the season and your preferences. Here’s a very summery version with peaches and apricots which bring a nice balance of sweet and tanginess into the recipe.

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Aquafaba Vegan Pancakes

Aquafaba Vegan Pancakes

One of my favourite thing with cooking is looking for alternatives to “traditional” ingredients or techniques. As you may have read in my post about flexitarianism, I would never fully commit to any restrictive diet, but this doesn’t mean that nothing’s interesting in it. Actually, if looking more specifically into plant-based diets you’ll really notice that it’s shaken things up in food habits and has probably become the trendiest diet ever. Ok, Instagram might have played an important role in this, but it does not affect in any way the fact that veganism provides a lot of alternatives to animal based products but also in terms of cooking techniques. Today, we’ll talk aquafaba – aka. chickpea water – and how to make to die for pancakes with it !

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Vegetable Gyoza

Vegetable Gyoza

Today is Japanese pan-fried dumplings day! I was craving gyoza the other day and had plenty of vegetables to use up so this was the perfect occasion. These soft on the inside and crispy on the outside bites are easy to make but require some time and patience to fold – yes, I still struggle with this step ! – but the result is so satisfying that you’ll forget about it. You can get really creative in homemaking gyoza as the filling ingredients are easy to vary upon the season and your preferences!  It’s also a great way to reduce food waste as the composition is versatile, hence you can use any veggie you have left in your fridge at the end of the week. This is the PERFECT recipe to impress your friends and family on your Friday nights apéro !

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