Pisto (Braised Vegetables)

This recipe is an absolute date-killer, because of the large amounts of garlic. But if you are not on the prowl, it is an absolutely delicious way of preparing your vegetables! Also, it can be eaten immediately after cooking, or alternatively let it cool down a bit, add some more olive oil and use it as a spread.

1 aubergine
1 zucchini
1 large onion
10 cloves of garlic (I mean it!)
1 red pepper
1 green pepper
3 tomatoes
olive oil, salt, pepper

Cut all the vegetables into small but chunky pieces. In a pan, heat some olive oil and add all the vegetables and the garlic (crushed). Fry on medium heat for about an hour, it should look somewhat very mushy. Season with salt and pepper and add a little extra virgin olive oil for extra taste. Enjoy :) !

Spinach & Tofu

A very easy recipe which works very well with flavoured tofu.

1 pack of fresh spinach
100g tofu (if possible with basil flavour)
30g pine nuts
1 onion
salt, garlic powder, pepper, olive oil

Cut the onion and the tofu in small pieces and fry all together in a little oil.
Clean the spinach, and add to the pot. Cover, and cook until the spinach is cooked.
Season with some salt, pepper and a little garlic powder. If you can't get basil-flavoured tofu, then you could add some freshly cut basil at this point, too.

Cabbage and Lentil Curry

1 green pointed cabbage
250g of red lentils
1 can of tomatoes
1 onion
Juice of 1 lemon
vegetable soup (powder), curry powder (mild or hot)

Cut the onion in small pieces and fry in a little oil until translucent. Add the lentils, cover with water, add some vegetable soup powder, curry powder and the can of tomatoes and let the mixture simmer until the lentils are soft (around 20 minutes).
During this time cut the cabbage into small pieces, and add to the soft lentils. Cook for a further 5-10 minutes (until the cabbage is done, but be careful not to overcook it).
Before serving, add the juice of one lemon (or to taste).
Can be served with rice or alternatively bread. If you like it spicy, you can also add some chili .

Leek, Carrot and Lentil Stew

An easy stew, very warming on a cold winters day!

5 (large) carrots
5 leeks
1 onion
200g lentils (puy or red)
3 cloves of garlic
1 tin of tomatoes
water, vegetable soup powder, rosemary, thyme, salt

In a pot heat the oil and fry the onion. Add the leeks and carrots, cut into chunky pieces, the lentils and around 1l of water (to cover the stew). Season with rosemary and thyme. Cook for about half an hour, and then add tomatoes (with the juice), the garlic squeezed through a garlic press and season with some vegetable soup powder.
Serve with some rustic bread, for example the Baguette a l'ancienne from Pain Quotidien.

Chickpea and Roasted Vegetable Salad

The salad is an interesting mixture of cold chickpeas and warm roasted vegetables. It is easy to make and very flavoursome!


1 aubergine
1 courgette
2 onions (preferably red, but white will do)
1 red pepper
1 tin of chickpeas
salt,olive oil, pepper
Lemon-Garlic Dressing

Cut the aubergine, courgette, onions and red pepper into chunky pieces. In a shallow dish, bake the vegetables in the oven (at 200C) for about 30 to 40 minutes, stirring occasionally. Ideally the vegetables should be turning slightly brown at the edges.
When they have finished cooking, let them cool for a few minutes, and mix with the cold chickpeas and the dressing.

Serve the salad either on its own with rustic bread as a light meal or with hot Tofu Fritters, if you want a bit of a protein boost.